Archives for March 2014

Anatomy of a Weekend

So, I finally got over my cold late last week. Thank goodness!

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Because what started out with this…

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proceeded to this….

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and then went here….

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and ended with a 1 AM one of these.

That’s right, ladies and gentlemen, it was my bachelorette party and it was awesome! After my wedding is over I’m doing a major, thorough breakdown of all of the venues and services I used, but the sneak peek is that The Trump SoHo is a class act.

Now, I’m off to nurse that hangover and return to you tomorrow with more delicious eats!

Sushi Nakazawa – A Transportive Experience

I talk a big game, but a lot of times – dinner is just dinner. My family is hungry and so we go out for Korean or order in pizza or I make a quick quesadilla with some fresh guacamole. We eat, we chat and laugh, and then the meal is over – we really don’t think about it beyond that.

However, every now and then, when all the stars align perfectly, I eat a dinner that is more than a meal. It’s a total experience. It’s transportive, it’s intoxicating, and it’s something that I think about for days and months to come. Occasionally, it even changes my life.

Such was my dinner at Sushi Nakazawa.

This restaurant, given four stars by Pete Wells, is the hottest restaurant to hit New York in ages. It makes NoMad look like a positive sleeper hit, that’s how hard it is to get a seat. I logged onto the website for days at exactly 12:01 am, trying to get a seat at the sushi bar, only to fail again and again. It’s easier to get a seat in the dining room, but that’s not where you want to be. You really want to be at one of those 10 seats at the sushi bar, where you get your fish mere moments after the chefs prepare it. I happened to get the seat from the kindness of a stranger on an internet forum who wanted to make my fiance’s birthday a special one. That’s right – I posted for help on an internet forum and someone actually gave me his reservation. I can’t imagine anything more kind and unselfish. HM, you are a gentleman and a scholar. I hope that I can one day repay your kindness.

Now, onto the main event.

You might recognize the head chef, Nakazawa-san from Jiro Dreams of Sushi. He is the apprentice who worked for years to make the perfect omelette,a dn when he finally made one fit to his master’s approval, he cried from frustration, joy, and gratitude. It is one of the film’s most moving parts. He is just as sweet and focused in person – not overly chatty, but if you speak a little of your rudimentary Japanese with him, he is so gracious and overjoyed at your efforts that you may feel like you just served him dinner instead of vice versa.

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Much is made of the $40 sake pairing, but take my advice and go up a level for the $80 version. It is filled with so many delicious sakes that are both tasty on their own and paired ideally with the flights of fish. One is effervescent and bubbly, the next tastes oddly medicinal until it is eaten with the aged mackerel – then it becomes woodsy and cinnamon-y. It’s truly an excellent parings with a sommelier who is helpful and knowledgeable without being a know-it-all or overly chatty. In fact, when I mentioned that I liked nigori sake, he changed the entire sushi bar’s pairing to make sure that everyone could try this creamy, coconut-y type of unfiltered sake.

Once you are seated at the sushi bar, take in the serene black and white surroundings and relax into the  comfortable padded chair.

It’s going to be a long and luxurious night.



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Salmon from Hokkaido

The first bite of the evening – the bite that made my fiance look like he had never before used his taste buds. As his lips closed around the soft salmon and the chewy, slightly warm rice, his eyelids fluttered and he had a strange look on his face.

Oh great, I have created a giant sushi snob.

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Hay smoked salmon from Hokkaido 

The same soft texture with a slightly earthier, smoky taste.

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Scallop with yuzu and sake sauce

Buttery but clean. The yuzu is slightly spicy, with a heat that keeps deceloping long afte the bite is gone.

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Giant clam seared with soy

The only misstep of the night, and not because it isn’t repreared ideally  -it is! But I do not like the crunchy texture of these large, slightly tough clams.

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Black fin sea bas from Nakasaki with daikon

Mild and clean with a light snap from the daikon

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Golden Eye snapper from Japan

One of my favorites of the night – like a less fishy albacore with the buttery texture of maguro and the light taste of white fish.

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Sorry for the lack of notes here…I’m blaming those generous pours of sake.

photo 4 (12) Horse Mackerel

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A strong tasting fish – ideal for someone who loves briny, deep, metallic flavors. Notice how it is scored so it is the ideal texture.

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Mackerel, aged 7 days with Japanese mustard

One of the best pieces of this fish that I have ever had. It’s scored so that it is tender, and though it has an oceanic taste it isn’t at all fishy. The Japanese mustard clears your nasal passages and wipes away any muddy residue. Beyond sensational. Worth the ticket price for this piece of fish alone.

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Florida shrimp

Seconds before I ate this, it scampered across the counter in front of me. Then, deftly and without gore, Nagasawa-san and his sous -chefs deftly killed and cleaned the shrimp, ensuring that the taste was soft and sweet.

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Madagascar Prawns

The best tasting shrimp in the world is Madagascar shrimp. The sweetest, the lightest, the most tender. This is the way that all shrimp should taste.

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Yellowtail, aged 10 days

The ageing process is what is most interesting at Nagasawa. I always thought that the best fish was the freshest fish – that isn’t necessarily so! The best fish is sometimes the fish that has been cured, that has had time to develop its flavors and become tender. That’s certainly the case with this yellowtail, which taste deeper and fuller than its unaged counterparts.

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Bonito

Tuna. Good.

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Medium fatty tuna with spicy mustard

Slightly fattier tuna, with some of that spicy mustard to cut through its rich taste. Very good.

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Toro

Exquisite. My fiance’s favorite taste of the night. Simple – fish so fatty that it literally melts upon the heat of your tongue. Served on slightly vinegared rice. No marinades, no garnishes. Just the perfect fatty, clean, singular bite.

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Santa Barbara Uni

The queen of uni. Creamy, soft, with the mineral-y taste of foie gras. Balanced between toasty nori and the bite of the rice.

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Ikura from Japan

Briny little jewels that pop in your mouth and release the taste of the ocean. Not too fishy, with the signature tense, hard bubble that means it’s fresh.

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Anago from Japan

Not quite up to the level of Yasuda, but wonderful all the same. Meaty and rich, with just enough sweet sauce to emphasize its buttery texture and taste.

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Tamago

Perhaps the world’s most famous omelette. Fluffy and very sweet. I have heard that here are yams in here, along with shrimp…who knows? This is the best dessert on the planet – bread putting or egg custard in a fluffy slab. Ask for seconds and you will get it served on some of the expertly made rice. You can taste Nakazawa-san’s blood, sweat, and tears in this omelette. It is a revelation.

This meal is so expensive. It is hard to get a reservation and the dessert is just a sorbet. But its the best meal I have had in oh so long. It made me thing of focus, of passion, of how hard my parents worked to give me the life that I now enjoy. It made me think of my dreams and of how to achieve them. It made me think of how food is not just for filling the belly, it’s for filling the soul.

Oh, and how did it change my life?

Well, the old ball-and-chain and I are currently talking about our first trip to Japan together.

A totally life altering meal. 

Baked Buffalo Chicken

Originally published at Whisked Foodie

Though it’s hard to characterize something as “the best,” some things just are “the best.”

For example, “Walk Like an Egyptian” is the best song by a girl group.

The first sequel is the best Back to the Future movie. And Anchor Bar Buffalo Sauce is the best sauce for wings. It might be because the bar created the buffalo wing, or it might be because it is the perfect blend of spicy, salty, and tangy. But it is, without a doubt, the best buffalo sauce on the planet. It doesn’t need any doctoring or fresh herbs. It doesn’t need any extra heat. It really doesn’t even need chicken – mix it with blue cheese dressing for the world’s most delicious veggie dip. If you do want the original dish, you will have to fry those wings. However, I – shockingly! – take the lazy way out and bake them. I also use thighs because who doesn’t love some juicy meat? Just use this easy recipe on some wings and thighs, bake them, and impress everyone at your girls night.

 What, y’all don’t eat wings at your girls nights?

The Best Baked Buffalo Chicken

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Ingredients:

2 pounds bone-in chicken thighs and wings
¾ cup flour
1 tablespoon pepper
1 cup anchor buffalo sauce

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1. Preheat your oven to 350 F. Then, toss the thighs in flour and pepper until they are coated. Place them on a greased baking sheet. 

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2. Bake for 40 minutes, or until the skin is crispy and the juices run clear when the thigh is poked with a fork. 

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3. Take out of the oven and toss immediately in the buffalo sauce. Too much sauce isn’t a problem, too little sauce is. Don’t be stingy, here!

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4. Serve immediately with blue cheese dressing and celery. 

This stuff is so delicious. Even though it isn’t fried, it is crispy from the flour coating, juicy, and undeniably saucy. The sauce is obviously the king – don’t doctor it at ALL! It’s signature vinegary, spicy flavor is all I want or need in an American-style wing. And don’t forget that floury coating because that is what keeps the chicken from getting soggy. I have eaten these for dinner with some freezer fries and for lunch with an iceberg wedge salad – they don’t weigh you down too much and the flavor is just exactly what you crave. These aren’t great the next day, so try to eat them all in one sitting.

Somehow, I don’t think that will be a problem.

After all, these are the world’s best baked wings. 

Print Restaurant – Location, Location, Location

You’ve heard it before and you are about to hear it again – location, location, location.

Hell’s Kitchen is known for its plethora of cheap Thai restaurants and trendy bars, but the farm-to-table concept hasn’t made a big splash in this part of town. Furthermore, restaurants rarely spread father west than 9th Avenue, let alone to the car dealerships of 11th Avenue. Print, the restaurant at Ink Hotel, is thus one of a kind.

This restaurant, owned and operated by Adam Block, is so committed to seasonality and sustainability that it has hired a full time forager whose sole job it is to source products and produce from local farmers and indigenous plants. Black, who has previously consulted for both Thomas Keller and Alice Waters, has put together a menu that seems more at home on a farm in Vermont that on a car dealership dominated street in Midtown.

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The look of the restaurant is sleek, streamlined, and just hip enough to avoid trying too hard. It feels a bit corporate, but sufficiently sophisticated enough for a weekday lunch or business dinner.

dinner and lunch at marea and scarpetta 038 Black bean soup with cilantro and crema 

The beans are tender and meaty, and the soup has a thick consistency. Spiked with fragrant cilantro and a drizzle of tangy crema, it is nonetheless flat tasting. Some additional Mexican spices like cumin or coriander would round in out, adding smokiness. Even some fried garlic chips would have added texture.

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Poached eggs on a bed of seasonal vegetables with speck, Parmesan cheese, and toast

The ideal brunch any time of year. The eggs are perfectly cooked, with velvety whites and gooey yolks that spill out over the salty speck and nutty Parmesan cheese. The vegetables vary by the day, but if you are lucky enough to get some freshly foraged mushrooms and spicy arugula in your mix, you won’t soon forget this dish.

dinner and lunch at marea and scarpetta 044 Steak and eggs with homefries

Nicely fried eggs with firm whites and runny yolks. Crisply fried potatoes with fresh peppers and herbs. And steak that is not only cooked well (that is, to say, rare), but is served with a totally unusual sauce. Dill, parsley, basil…anything fresh and green goes into that sauce. It brings a fresh, verdant taste that steak rarely gets. It somehow makes the meal lighter, so it’s an ideal breakfast.

dinner and lunch at marea and scarpetta 039 Blood orange salad with arugula, dates, Parmesan, and almonds

Why don’t more people use dates in salads?! They are like cranberries’ softer, sweeter, slightly easier-to-get-along-with cousins. With crunchy almonds, salty cheese, and juicy blood oranges, this salad is a textbook lesson in varying textures and tastes. In fact, this salad is one of my new standards. In fact, I can’t wait to recreate it at home – with avocado, naturally.

Print does simple food very well. It brings a well-known trend to a lesser frequented part of the city, and as such has endeared itself to the neighborhood. The service is quite good, and though the prices are a bit high, the food and atmosphere makes up for it. Hell’s Kitchen now has a new type of restaurant to add to its mix.

Location is everything – you should just make sure that your location is at this restaurant. 

Foods to Cure My Cold

Ugh. I soooo have a cold. Like, the sounding-like-Bea-Arthur, sleeping-amongst-used-tissues, someone-put-me-out-of-my-misery type of cold. 

But don’t worry, because at least my fiance has one too.

So we can be snotty and whiny and miserable together.

Because that’s love, people. 

So, I am on a very strict diet. There are a few things that will cure a cold – any cold! – faster than you can say “bring me more Vaseline for my disgusting dry skin on my nose.”

1. Red Bell Pepper (ignore the hue of this rudely orange one).

More Vitamin C than a glass of orange juice. I cut it into strips and eat it raw with hummus, for some added protein.

2. Anything spicy

Because clearing out those stuffed sinuses should at least be tasty, right? Plus, even if you are literally as sick as a dog, you can usually crawl out of bed for 10 minutes to make this Jazzed Up Miso Soup.

3. Chicken Stock

I have some in the freezer. But if you don’t, at least order some matzo ball soup from the nearby deli. Feel free to doctor it up with a smidge of freshly grated ginger and a handful of dill. It really is Jewish Penicillin.

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4. Water 

I am a diet soda fiend. I drink it 24/7 and if I could, I would have it be the signature cocktail at my wedding. But when you aren’t well, your body needs pure H2O, the real stuff. Some lemon juice and carbonation helps. Even though it truly does lack those awesome chemical-y aftertastes…

5. Ice Cream

Because I’m sick…waaaaahhhh.

What are your surefire remedies?

*Also, the winner of the Nutella is: rue Random Number Generator  5Powered by RANDOM.OR

Comment #5, Ian! Ian, please email me to receive your jars of delicious, chocolate and hazlenut goodness!*

Totto Ramen – Reasonably Priced and Pork-a-licious

Originally published here

Here is an article I wrote several years ago that I never shared here. I thought I would because I went back recently and the food is still fantastic. And I didn’t eat much this weekend because I had a horrific case of food poisoning (no barf, just facial hives…are you jealous?). So, this is about all I have to share.

So, here ya go!

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Ramen has long been the dish of starving students. That Styrofoam cup, filled up to the line with boiling water. The strange way that the dehydrated orange and green bits became vegetable-like substances. The uncanny aftertaste of chicken, no matter WHAT flavor you get. Aah yes..this is the ramen we all know and love. Because, besides being filling, it is incredibly cheap.

But, when you dine out for ramen, things can get tricky. Gone are the freeze dried veggies and brick of noodles, and in their place, artisanal cuts of pork and long-simmered stocks. With these additions, the price of ramen in restaurants quickly adds up, and it’s not uncommon for a bill to be over $20 for one person.

Luckily, this doesn’t have to be the case.

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 Totto Ramen, in Midtown West, offers a menu with options for those trying to save a few bucks. The secret is to come with a friend.

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Be prepared to wait if you get there at prime dining hours. The cash-only restaurant seats only 25, and does not seat parties larger than four. Just put your name on the list and wait outside.

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The best way to go here is to split a specialty ramen and and a side dish. Though you could each order a ramen , that would end up costing more for less. If you do it right, you can be eating restaurant-quality ramen on an instant ramen budget. Let me explain:

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A plain or spicy bowl of ramen costs $9.

The mammoth bowl includes flavorful chicken stock laden with chewy noodles, crunchy bean sprouts, a melting slice of nutty nori and 2 slices of BBQ pork.

OR…

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You can spend $15 and get the meaty ramen.

This includes the same gelatinous stock, homemade noodles and toppings, but throws in what must be an entire pig’s worth of meat. Charbroiled, meaty BBQ pork, tender braised pork shank, pork belly with a layer of fat an inch thick, and probably a few more cuts hidden there in the depths of the cloudy chicken broth.

The insane amount of pork is not overkill, because instead of the pork broth that restaurants so often use, Totto Ramen uses chicken broth. This balances the heavy, porky taste with the restorative and relatively light taste of your grandma’s chicken stock.

The huge bowl of noodles and pork is easily enough for two people when you factor in an inexpensive side dish.

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Try the potato salad, classically Japanese, with its mashed potato texture, sweet Kewpie mayonnaise and use of corn. Or, try the avo tuna, which pairs torched sashimi with velvety slices of avocado and a citrusy, garlicky dressing. If you are really a glutton, you could even go for the char siu mayo don, which layers that spectacularly juicy and charred pork over tart yuzu mayonnaise and sticky white rice. Add any of these onto your already filling meal, and you are looking at a meal clocking in at $19.50 for two people. And when I say a meal…I mean a banquet. If you and your dining partner are hungry after this meal, I will PERSONALLY buy you your next one. And have you immediately checked for tapeworms.

Craftbar Excels at Restaurant Week

Restaurant Week can sometimes be…how to put this… a scam.

Fancy, big name restaurants put out “special” menus to feed to the hungry masses at a reduced prix fixe cost. Though this sounds great – a chance to dine at a world renowned, Michelin-starred or Top Chef helmed restaurant for only $25 at lunch – it is often a let down. A harried staff pushes out more meals than it can handle, there are add ons and up-charges that make the price skyrocket, and the food itself is often sub par, banquet hall quality food prepared for the masses.

Can you tell I’ve been burned?

However, I had one Restaurant Week meal that shone brightly, competing with any lunch I have had in recent memory, snd at a much better price.

I have reviewed Craftbar before, but this meal is so exemplary that it deserves special recognition.

First, the (very short) list of cons:

-No bread basket

-Several different servers during the meal (although they were all extremely skilled and efficient without rushing us)

Now onto the pros:

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Marinated chickpea salad with yogurt, eggplant, and pickled red onions

Tender standard chickpeas and nutty, slightly chewy black chickpeas in a bright, slighty spicy chile and lemon vinaigrette. The underlying yogurt is silky and thick and the eggplant is soft while the pickled onions add the appropriate amount of acid to the dish. This is Mediterranean without being in-yo-face about it. It’s just  fresh ingredients put together in an interesting and thoughtful way. I wish I had some of those breadsticks usually offered to eat with this, but ah well.

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Mussels with chiles, Szechuan peppercorns, and kaffir lime

This is an ideal warming, wintry lunch. Not as fiery or salty as yu might get from Kin Shop, but that’s okay. As with the chickpea salad, this isn’t meant to represent a specific kind of food. It’s meant to take Asian influences and apply them in a careful, delicately balanced way. The mussels are almost all open, cooked until juicy and plump. They are in a light, chili flecked broth that is more filled with garlic and fennel than fish sauce. The Szechuan peppercorns give their signature tongue tingling effect, and the broth is easily sopped up with the two fluffy pieces of upscale Texas toast. The portion is ideal – enough to fill you yet not so much that it will weigh you down after lunch.

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Lemon poppyseed cake

Moist, tart, and sweet. I don’t know if poppyseeds have a taste, but I love them anyway. Totally worth having to floss your teeth for an hour after you eat it.

For $25 before tax and tip, this is my favorite pick for Restaurant Week. It’s done so well, with a large variety of menu choices, including several of the restaurant’s signature dishes. The service is great, the food is delicious, and the price is right.

Now, someone bring me some floss, because those poppy seeds are definitely still all over my teeth. 

Sexy Mexican at Toloache

Another day, another chance to eat Mexican food, amirite?

When I was invited to come try the menu at Toloache Soho, complete with margarita pairing, I was like…OKAY!

And that’s it for the valley girl portion of the review, I promise!

The tasting menu was long and winding, so instead of featuring the  (very few) misses, I’m going to focus on the hits!

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Spicy guacamole (in the top right corner)

Maybe it isn’t the newest thing on the block but it might just be the best. The slow, smoky burn of chipotle with buttery avocado and salty cotija cheese is the ideal dip for freshly fried, almost saltless tortilla chips. The complimentary salsa is thick and smooth,with a fruity, very mild heat – perfect for those who are a little scared of spicy foods.

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Crispy tostada topped with avocado pure, crabmeat, sea urchin, and Oaxacan peanut salsa.

My favorite bite of the night, no question. The sea urchin is a little on the oceanic side, but I love that – if you only like mild Santa Barbara uni, this isn’t for you. For me, the salty uni with the sweet crab and crunchy, savory peanut salsa is a  dynamite starter. It’s maybe the best iteration of Mexican seafood that I have ever had. Of course, the tiny tuna ceviche taco you see ain’t so slouchy either!

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Brisket taco with horseradish crema (lower lefthand corner)

Mm-mm good. Very tender, with a strong beefy taste – not too many spices here to take away form the pure, mineral-y taste of the beef. The horseradish crema is extremely mild, but enough to accentuate the beef’s texture and cut through the fat.

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Carne Asada

This is the stuff. This skirt steak is cooked perfectly – that’s not an exaggeration, it is textbook perfect. Charred on the outside with a pink, tender interior that is neither raw nor chewy – how do they do that so well? It’s marinated in something sweet that goes well with the best gratin I have had outside of France. It’s classically made – thin, tender potatoes in a creamy, cheesy sauce that is equal parts gooey cheese and delightful burnt edges. The mole is way too bitter and heavily spiced for my tastes – some mole, like this, tends to taste like tobacco to me – but the accompanying guacamole is delicious.

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Roasted Pineapple Tres Leches Cake

Get this. Do not be swayed by the excellent churros nor the appealingly jiggly flan. Go straight for this – it’s pina colada in cake form. Intensely sweet pineapple, made even sweeter than usual because it is roasted, sits atop a cloud of whipped cream. The cake, soaked in heavy cream, milk, and sweetened condensed milk, breaks apart if you look at it the wrong way. It’s sweet, creamy, and rich.

That’s what she said.

Toloache excels at meats and most desserts. Stick to them and you will be pleased. Oh, and that uni tostada. And those chips are really swell…

What am I saying? You can’t go wrong here. It’s busy and trendy – perfect for a date or a night out with a best friend. 

Oh, and why didn’t I mention the margaritas? Because I couldn’t choose just one to feature. Every single one was top notch. Fresh, potent, and all too drinkable.

And those margaritas are why Mexican food is ALWAYS a good idea. 

Disclaimer: I was here for a press meal. My meal was covered by the restaurant. I was not required to write a review and my opinions are my own. 

Foods to Avoid at All Costs

Originally published at Whisked Foodie

I understand cravings. I have them too, and usually, it isn’t that hard to fulfill them. Want grease? Go get a fast-food burger. Craving comfort food? Head to your local restaurant for some meatloaf. But sometimes, whether on the road or at home, I just make bad choices. Maybe it’s the hunger. Maybe it’s the proximity of the restaurant. Probably, it is just my inability to learn from my own mistakes. To avoid my catastrophic missteps, follow these tips for what not to eat:

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Don’t order clam chowder at any place that misspells words purposefully (case in point: Kaptain Kal’s Krazy Krab Kake.) See what I mean?

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Don’t get the steak at your 24-hour diner. If you want beef that badly, get a burger, but you are best off just sticking with waffles and eggs.

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Don’t order biscuits if they are on a menu at a Chinese restaurant. Better yet, back away from the restaurant completely. The memory of a Kung Pao shrimp-flavored buttermilk biscuit from my youth haunts me to this very day.

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Don’t order a salad at a drive-through. The lettuce is always rancid, the tomatoes are translucent, and it is impossible to eat it whilst in a car. If you want something healthy, don’t fool yourself: it’s a road trip. Just suck it up and get the fried chicken.

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For that matter, don’t order a salad at a random road stop when you are driving cross-country. The dressing will probably give you food poisoning. Please don’t ask how I know that. Just trust me.

Nutella Bridal Pancake Faces: #SpreadtheHappy

As a rule, I don’t develop recipes or write posts for a product exchange.

This is my business, and unless I am hired to write a post, I just don’t do it…If I can’t pay my cab driver with a jar of peanut butter, then you can’t pay me that way.

However…rules are made to be broken.

Especially if there is Nutella involved.

Nutella…who doesn’t love this stuff?

Maybe people who hate the first flowers of spring and the way that babies crinkle their tiny noses when they first learn to laugh?

Yeah, those must be the only people who hate Nutella.

Because the rest of us know that this hazelnut-chocolate spread is a gift from the heavens. I remember the first time that I had it was in French Class in 7th grade. My teacher gave us each an icy Orangina and a small piece of baguette smeared with thick, rich, creamy Nutella. Then she told us that French kids got to eat this bread and chocolate concoction for breakfast every single day.

All of a sudden, my oatmeal and scrambled eggs seemed pretty crappy.

That’s why when Nutella offered me the chance to participate in “Spread the Smiles” for Pancake Day, I was on it.

This isn’t really a recipe, it’s an art project.

Please keep in mind how much I hate art. I am so bad at it. That same year that I tried Nutella was the year that I got a B- in drawing…in DRAWING. 

However, I guess love for Nutella>hatred of art projects.

So here we go.

And…because I have weddings on the brain…I of course made a Nutella bride (silver dollar style, so I could rationalize eating 12 of them).

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1. Make your pancakes or nuke your frozen pancakes (I judge all the time but not for using frozen pancakes).

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2. Pipe out your tiny Nutella eyes, nose, and mouth (totally forgot the nose and added it in later).

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3. Spoon on your hair (ie, bangs made out of strawberry, pineapple, or apple butter  jam, according to the hair color you want).

DSCN5593 4. Pipe out your marshmallow fluff bridal veil.

DSCN5600 5. Eat and repeat at least 5 times.

You know that you want to create your own little bride, policeman, doctor, or president on your own. So here’s your chance!

Just leave a comment and I will randomly choose 2 winners on this Friday, May 7 at 6 pm to win 2 jars of Nutella!

Nutella: The only stuff that is bettr than money!

Disclaimer: I was not paid to write this post. I have been given product to use and give away.