Introducing The Good Cheer Co
Introducing The Good Cheer Co, a collaborative project with Kelly Carambula. Check us out!
Also, please note, since one half of the Numnum Girls has moved to the West Coast, I (Caroline) felt that it was time to put Numnum chronicles to rest. I will start chronicling my adventures in food and that experience of bringing people together over food over at Communal Table, I hope you’ll join me.
Adieu!
A Date with a Date Cake
Ever go to a restaurant and have a dish and vow to recreate it at home, then do a massive trial and error and it comes nothing close to what you had? Well, this is one of those stories except along the way I found a good dessert that’ll tide me over until I conquer that vow. The restaurant: Moto, the challenge: Sticky Date Cake.
Continue reading A Date with a Date Cake…
Casserole Cuh-Razy
A couple months ago, (yes, I know, I know. Why is it so hard for me to keep this blog up-to-date?) I entered the 7th Annual Brooklyn Casserole Party at the Brooklyn Kitchen. Full disclosure, Lisa was a judge but she did not know what I was entering and it was a blind tasting so she had no idea which was mine. I entered the contest with a Korean Shepherd’s Pie, using the traditional mire poix of celery, carrots, and onions as a base while mixing it with kimchee and yams. To be honest, this wasn’t fully my idea. I was inspired when I met Sam Kim of Skim Kim and she told me about this bomb-ass Shepherd’s Pie she made with her kimchee butter. I don’t remember exactly how she made hers, but this is how I imagine a Korean Shepherd Pie to be. Continue reading Casserole Cuh-Razy…
Communal Table, Book 2: Something to Celebrate
Communal Table, Book Two: Something to Celebrate is complete and ready to ship! It is a self-published book about food and they way it brings people together and this book’s theme is celebrations. It features the Brooklyn duo behind the experimental A Razor, A Shiny Knife, Tim Mazurek of Lottie + Doof, highly respected illustrator Melinda Beck (where she even contributed illustrations for her section), food/prop stylist Amy Wilson, and food writer/editor Amy Palanjian. New to this book are beautiful photos taken by Heather Culp during a trip in Upstate New York.
All proceeds of this book goes to Farm to School. First 100 books gets a special edition letter-pressed cover. If you haven’t gotten book one yet, you can buy both and get a free coaster set. Makes excellent holiday gifts while giving to a great cause!
Poppa the Pop-up
If you’re in New York, please stop by an upcoming event that Kelly (from Eat Make Read) and I are catering this Thursday. The Shiny Squirrel’s Pop-Up at Smith & Butler. We’ll be making Brown Butter Sage Popcorn, Mini Ginger Cookies with Cinnamon Cream Cheese, and Pear Rosemary Bourbon Cocktails from Buffalo Trace.
All up in my griglia
Chicken is one of my favorite things to eat, maybe its from my childhood memories of my parent’s taking me out to Kentucky Fried Chicken (it was NOT KFC back then) for family meals but ever since, I’ve loved chicken. Roasted, fried, nugget-style, strip-style, you name it. Weeeeelllll, maybe not so much nugget-style anymore… Even when I was a vegetarian for 8 years, the only thing I craved and missed was chicken. Since then its been a personal goal to make good, juicy chicken. I tried roasting a full chicken before, but failed miserably at keeping the insides juicy and full of flavor while keeping the outside crispy. This recipe for halved chicken did all those things. Continue reading All up in my griglia…
Food Adventure in Los Angeles: Cookbook
On a recent trip out to Los Angeles I stopped by Cookbook LA on the recommendation of a friend. He mentioned that it was a beautifully curated store of fine artisinal goods and carefully selected produce, meats, and cheeses from local, organic farms. The minute I walked in the store it felt like what I imagine European groceries to be like, the ones you go to everyday before dinner time. One great aspect of the store is their prepared foods, its not an ordinary prepared menu. They choose a cookbook every week and revolve their menu around it, every day of that week. A delicious option for when you’re running home late from work and got nothing to eat at home. They carry breads and fresh pasta from Heirloom LA, coffee from Sightglass, milks from Straus Family Creamery, its a store where you feel the care in everything that is placed in the store.
You juicy tart!
Fall is upon us, which means the bountiful produce at the Farmers’ Market is going to start dwindling down. SAD FACE. Before all of the tomatoes are gone, I urge you to make this super simple and delicious heirloom tomato tart. Heirloom tomatoes call to me with their bright, colorful display and abnormalities. When we used to order them for the kitchen I worked for, it had to be specified as “ugly” heirloom tomatoes.
Invite some friends over for the last of the summer hurrah and share in this juicy, herby tomato tart. Continue reading You juicy tart!…
The joy in simplicity
Sometimes when I wake up, I’m just ravenous. As if I haven’t eaten for days and all I want is a filling, easy but savory meal. This breakfast comes from my childhood days of being a Korean kid, most of you Koreans know what I’m talking about. Egg over rice and soy sauce. MMMMM-HMMMM, oh YOU know. This version is slightly fancified for my more “mature” taste buds but still easy to whip up when your stomach is growling at you to feed it. Of course you can eat it veggie style without the bacon or for lunch, or dinner.
Continue reading The joy in simplicity…
Mussel Mania
As you Numnum readers know, we love mussels, it seems like a difficult shellfish to cook but its really fairly simple and quite affordable. A visit to the farmer’s market recently led us to these lovely mussels and it reminded us of a dinner we once had at Five Leaves. We got a bit of food envy, you know what we mean, when you order something that is seemingly delicious and then the people at the next table from you get something that looks EVEN better… FOOD ENVY! Not that our meal was absolutely delectable, but they got mussels in a saffron-coconut broth! Yea, we pretty much have been wanting that ever since. Continue reading Mussel Mania…