Baby's First Bento
Just because your baby is still on pureed peas and rice cereal, it doesn't mean she can't begin her training in the finer points of Japanese dining. With this Bento Sushi Box Play Set (as seen at babygadget), she can practice away on plush versions of shrimp tempura, california rolls, sushi, and a big green ball of pain-free wasabi. Before long, she'll be ready for the real thing. $35 at The Spoon Sisters, sake not included.
Baby's First Bento
Just because your baby is still on pureed peas and rice cereal, it doesn't mean she can't begin her training in the finer points of Japanese dining. With this Bento Sushi Box Play Set (as seen at babygadget), she can practice away on plush versions of shrimp tempura, california rolls, sushi, and a big green ball of pain-free wasabi. Before long, she'll be ready for the real thing. $35 at The Spoon Sisters, sake not included.
High-class Ice
We thought we’d already seen all the product ploys that luxury brands come up with to reach as many market segments as possible. Gucci dog bowls and teddy bears, and now, Gucci ice trays? This product even makes naughty ice seem not quite so ridiculous. The downside: the frozen status symbols will quickly disappear when used to chill the swanky cocktails served at your next party. Upside: the rubber trays are reusable. But is it really the best way to impress your friends and neighbors? $85 for a set of two at Gucci.com.
High-class Ice
We thought we’d already seen all the product ploys that luxury brands come up with to reach as many market segments as possible. Gucci dog bowls and teddy bears, and now, Gucci ice trays? This product even makes naughty ice seem not quite so ridiculous. The downside: the frozen status symbols will quickly disappear when used to chill the swanky cocktails served at your next party. Upside: the rubber trays are reusable. But is it really the best way to impress your friends and neighbors? $85 for a set of two at Gucci.com.
Sweet Treat
Now that Buenos Aires is in vogue and every freelancer I know seems to be popping down to Argentina for a six-week "sabbatical" -- why haven’t I been hearing more about alfajores? They are a classic Argentinian pastry: a sandwich of two spiced butter cookies with a dulce de leche filling, dipped in dark or white chocolate. But they could also be described as the platonic ideal of cookie-meets-soft caramel thickness-meets-just-the-right amount of chocolate. They are divine and extremely portable, because the best kind are not sold in local pastry shops, but foil-wrapped and packaged. Several varieties range from $5.99 to $19.99 at AmigoFoods.com.
Sweet Treat
Now that Buenos Aires is in vogue and every freelancer I know seems to be popping down to Argentina for a six-week "sabbatical" -- why haven’t I been hearing more about alfajores? They are a classic Argentinian pastry: a sandwich of two spiced butter cookies with a dulce de leche filling, dipped in dark or white chocolate. But they could also be described as the platonic ideal of cookie-meets-soft caramel thickness-meets-just-the-right amount of chocolate. They are divine and extremely portable, because the best kind are not sold in local pastry shops, but foil-wrapped and packaged. Several varieties range from $5.99 to $19.99 at AmigoFoods.com.
French Women Eat Milk Fat
In the Department of Fatty and Caloric Foods the French Seem Magically to Metabolize and Yet Neither Get Fat Nor Die Young, I would have to add sweetened condensed milk. I know, jaws are dropping, the mind boggles: the French? Canned cloying milkstuff?
When you think sweetened condensed milk you picture little cans of that Eagle Brand goo that’s invariably called for in “dessert bars” and “no-bake pies”—those classic American assembly line desserts that usually include whipped topping and butterscotch chips, as well. Or, since the mainstreaming of dulce de leche (which is just caramelized sweetened condensed milk) in Haagen Dazs ice cream and Cheesecake Factory cafés—it’s now their fifth most-popular cheesecake—you might even think of gooey Latin American treats. Or you might just think of fudge, which can be made quite simply by nuking a package of chocolate chips with a can of the condensed stuff, stirring, and then proceeding to have a very excellent time.
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Here's the Scoop
When my husband recently took up making ice cream, the search for the perfect scoop was on. We soon learned that scoopus interruptus is a common problem, because a visit to any kitchenware store reveals a staggering variety of ice cream tools. The Original Zeroll, however, has gotten the job done since the 1930s.It now comes in aluminum or Teflon, but it still functions without moveable parts and has that signature self-defrosting fluid. Plus, it's Cooks Illustrated's pick, and buying one guarantees ownership of a museum piece (it's in MoMA's design collection). $16.95 at Sur La Table.
Here's the Scoop
When my husband recently took up making ice cream, the search for the perfect scoop was on. We soon learned that scoopus interruptus is a common problem, because a visit to any kitchenware store reveals a staggering variety of ice cream tools. The Original Zeroll, however, has gotten the job done since the 1930s.It now comes in aluminum or Teflon, but it still functions without moveable parts and has that signature self-defrosting fluid. Plus, it's Cooks Illustrated's pick, and buying one guarantees ownership of a museum piece (it's in MoMA's design collection). $16.95 at Sur La Table.
Agenda: 6/14 to 6/20
1. Women Who Cook for a Living in New York and Why There Aren't More of Them, New York University’s Fales Collection will present a panel discussion featuring Mary Cleaver, Cleaver Company and the Green Table, chef and author Rozanne Gold, Judith Jones, Senior editor and Vice President of Alfred A. Knopf, Krishnendu Ray Professor, NYU Department of Nutrition, Food Studies, and Public Health, Susan Westmoreland, author and food editor at Good Housekeeping, and Jody Williams, chef at Gusto restaurant, Thursday, June 15, 4:00 p.m., at NYU’s Kimmel Center for University Life, Rosenthal Pavilion (10th floor), 60 Washington Square South. $10 donation suggested (Reservations required: 212.992.9018).
2. Sicilian Wine Tasting, Mary Taylor Simeti, author and expert on Sicilian gastronomy, will lead a tasting of Sicilian wines, Thursday, June 15, 5:30 p.m., at Vino, 121 East 27th Street (212.725.6516).
3. New Markets, the new "Real Food Markets" selling fresh produce and artisanal products from throughout the Northeast will open on Saturday, June 17, at Petrosino Square, Lafayette Street between Kenmare and Spring Streets, and in the South Village at 6th Avenue between Bleecker and Houston. The outdoor markets will be open Saturdays from 10:00 a.m. to 2:00 p.m. through December 23.
4. The Cheese Revolution of Quebec, Fromager Waldemar Albrecht will lead a tasting event pairing Canadian cheese and wines, Monday, June 19, 6:30 p.m. to 8:30 p.m., at the Artisanal Premium Cheese Center, 500 West 37th Street, 2nd Floor. $75/person (877.797.1200).
5. The End of the Plate? Darra Goldstein, co-curator of the Feeding Desire exhibit at Cooper-Hewitt, National Design Museum, will moderate a discussion by José Andrés and Katsuya (minibar, Washington, DC), Homaro Cantu (Moto, Chicago), and Grant Achatz and designer Martin Kastner (Alinea, Chicago) on experimentation and in food presentation, Tuesday, June 20, 6:30 p.m., at Cooper-Hewitt, National Design Museum, 2 East 91st Street. $20/person (212.849.8380).
6. Chefs from Hell, join chef Zak Pelaccio for the kick-off of this weekly late night party on Tuesdays "for the industry (and anyone else who’s awake at that hour)," Tuesday, June 20, 11:00 p.m. to 1:00 a.m., at Five Ninth restaurant, 5 Ninth Avenue (212.929.9460).
