Babycakes

I am kind of fascinated with objects or art made at exaggerated scale (particularly miniature scale, dollhouses, terrariums,  Dominic Wilcox's watch sculptures). So, I was delighted to come across the concept of scale related to desserts in this article in the New York Times.  Hurray for bite sized portions of concentrated deliciousness.

A new cooking site!

A nifty new cooking site! Written in the same snarky spirit as whatthefuckshouldieatfordinner.com... but I must say the soft-shell crabs recipe with the gherkin-ramp aioli  looks like it could result in a pretty tasty dish...

www.cookingforassholes.com

Beet Burgers

A tasty and cute amuse bouche served at Blue Hill at Stone Barns.

Here's the menu for the 8-course meal we had last night.  I'm pretty sure it was served in this order:

1. Carrot Juice with Basil Shooter
2. Vegetables from the Farm 
3. Dehydrated Vegetable Chips (Smoked Kale)  
4. Beet Burger 
5. Homemade Cheese on a Brioche
6. Garden Vegetables (Carmelized Leek, Ramps)  dressed 3 different ways 
7. Sea Bream with Almonds and Fig, with a foam of something tasty 
8. Fresh Pasta with Black Trumpets 
9. Breaded, flash fried soft-boiled egg with a vegetable pistou
10. Pork (Different cuts, loin, belly) served with greens of some kind 
11. Yogurt with Grapefruit served with a ladyfinger
12. Cheese crumble with fruit 
13. Chocolate Cake with a birthday candle on it!! 

I must say it was fantastic....