That’s a Wrap!

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For the most part, the temperature has significantly cooled. Last weekend, however, was so warm that it warranted indulging in a strawberry sorbet popsicle from Popbar. I am eager for the holidays, which in my mind officially begins on Halloween. From then on it’s a whirlwind of excitement, holiday lights, hot chocolate, and festive activities. Oh, and there’s also this. It’s not a truly fulfilled holiday season unless Bill Murray’s in it. Until then, let’s wrap up the week with a recap…

RUN THE SHOW: Hollywood’s top showrunners.

MY BEST FRIEND’S WEDDING: Is being turned into a TV comedy series.

CAT CORA: And how she overcame sexism in the kitchen.

LOBSTER LOVE: Behind Maine’s mysterious lobster bonanza.

MAKEOVER: Written recipes get a new look.

SELF-PUBLISHING: Why Hollywood keeps turning to it.

SMARTIES: The retro candy is thriving.

POTAYTO, POTAHTO: How to make potatoes.

SUCCESS: How to succeed in Shondaland.

Have an enjoyable weekend!

Image by Lauren Jessen

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Around Town: Clinton Street Baking Company

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On any given weekend, you could be in line for two hours waiting for a table at Clinton St. Baking Company. Go on a weekday, however, and you only have to wait 20 minutes. I kept hearing great things about the pancakes at Clinton St., so I decided to finally try it for myself. The verdict? They are pretty darn good. Fluffy, thick, melt-in-your mouth pancakes, that’s for sure. And the side of warm maple butter doesn’t hurt. Major perk: you can enjoy their pancakes after dark. Breakfast for dinner is a cure-all.

I ordered the Wild Maine Blueberry Pancakes, along with the Country Breakfast. When it comes to breakfast, I enjoy having meat, egg, potatoes, and something that goes well with syrup. This combo was perfect. Add a glass of fresh squeezed orange juice and you’ve got yourself one delightful morning.

Clinton St. Baking Company
4 Clinton Street (btw. East Houston & Stanton)
New York

P.S. If you’re in Seattle, the pancake (yes, singular – a literal pan cake) here is out of this world.

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Images by Lauren

Around Town: Zazie – San Francisco

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When visiting my friend in San Francisco, we explored the city and kept our eyes open for a good brunch place. Then we discovered it: Zazie. The menu is incredible, and they let you order single items, such as one or two pancakes along with another item. I wish everyone would just do this because when it comes to brunch, I tend to crave every flavor – potatoes, eggs, meat of some kind, pancakes, waffles, French Toast, you name it. We started off with a sparkling champagne cocktail (naturally), and moved onto our main meals. The highlight: pumpkin spice pancakes with pumpkin topping. With a charming atmosphere and delicious food, Zazie is a must if you’re in SF.

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{Photos by Lauren}

Around Town: Tallulah’s – Seattle

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I found the world’s best pancake. I had it a couple of months ago, and then again last weekend at Tallulah’s in Seattle. I’m usually not one for pancakes, but their Organic Blueberry and Buttermilk Pancake (just one, big literal pancake, not stacked) will change any pancake-hater’s mind. As you can see, this pancake can feed a family of four, and when you pair it with fresh sides of Applewood Smoked Bacon, Breakfast Potatoes, and fresh-squeezed grapefruit juice, you have yourself one hard-to-beat brunch.

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brunch tallulahs

hello tallulahs

{Photos by Lauren}

International Food of the Month: Baltic Fish from Finland

Finland has some of the best food I have ever tasted. While slowly making my way through the Arts and Crafts Market next to the harbor in Helsinki, Finland, I smelled something delicious coming from one of the food stands. When I saw fish frying on the hot plates, I wasn’t surprised. Baltic fish is very popular in Finland, and every October there is a Baltic Herring Fair. This fair is the oldest traditional event in Helsinki, originated in 1743. Piled on top of onion rings, warm potatoes sprinkled with herbs, and grilled vegetables, Finland knows how to make a hearty and delicious fish dish.

{photos by Lauren}

Double Baked Potatoes

Baked potatoes are a great recipe for when you have a couple of extra potatoes lying around. Once the potatoes are baked, you can either double stuff them with yummy goodies such as chives, bacon, cheese, sour cream, and butter, or you can chop the potatoes into a breakfast hash brown. Potatoes are incredibly versatile and extremely filling. Baking potatoes does take some time, especially with several of them baking at once. Because this recipe could take a couple of hours of baking time, set a timer and go get some other things done while you wait. Potatoes and productivity never tasted so good!

Ingredients
· 3 potatoes
· Olive oil
· Sour cream
· Chives
· 4 slices of bacon
· Cheddar or feta cheese
· Butter
· Half and half milk (or whole milk)

Directions
1. Wash potatoes and rub them in olive oil. Wrap them in aluminum foil and bake at 375° for about 90 minutes. Every now and then stick a fork into the potato – if the fork doesn’t go right through it needs more time to bake.
2. Once the potatoes are fully baked and somewhat soft, cut 1/4 of one side of the potato off. You don’t want to cut the potato in half, but more of just the “top” of one side of the potato.
3. Using a spoon or melon scooper, scoop out the insides of the potato into a large mixing bowl.
4. Mix all of your goodies together in the bowl with the potato. Season with salt and pepper.
5. Once the ingredients are all mixed together, scoop the mash into the potato shell until filled to the top.
6. Place the re-stuffed potatoes back onto the baking tray, and bake for another 20 minutes. For a golden look on top, broil the potatoes for about 15-25 seconds.

Enjoy your double stuffed potatoes! These are seriously delicious and for me, a better way to eat baked potatoes since you get all of the fillings in each bite.

{photos by a dash of cinema}