Momofuku Corn Cookie Recipe

Momofuku Milk Bar is known for its crack pie, compost cookies and cereal-milk-flavored soft-serve ice cream, but to my mind, the best thing you can get at the Milk Bar is the corn cookie. Ever since I first tasted a corn cookie, I have wanted to make them myself. Last winter, Momofuku's pastry chef, Christina Tosi shared the recipe in both her cookbook and Volume 2 of Lucky Peach. It took me nearly a year to get around to making them, but yesterday I finally did. The results weren't exactly like the cookie perfection that you can buy at Momofuku, but they were pretty darn good.

Momofuku Corn Cookie Recipe

Makes 18 cookies

2 sticks room-temperature butter

300 g (1 1/2 c.) sugar

1 egg

225 g (1 1/3 c.) all-purpose flour

65 g (2/3 c.) freeze-dried corn, ground to a powder in a food processor

45 g (1/4 c.) corn flour

3 g (1/4 t.) baking powder

1.5 g (1/4 t.) baking soda

6 g (1 1/2 t.) kosher salt

1. Using medium-high speed, cream butter and sugar in a mixer fitted with a paddle for 2 to 3 minutes. The mixture should be fluffy and pale yellow. Scrape down the sides of the bowl with a spatula

2. With the mixer on lower speed, add the egg. Increase the mixer speed to medium-high and start a timer for 8 minutes. (Tosi notes, "We're forcing a whom bunch of sugar and fat together. During this time the sugar granules will fully dissolve, the mixture will become a pale white color, and the creamed mixture will nearly double in volume.")

3. Take the speed down to low and add the dry ingredients. Mix the dough until it just comes together, and for no longer than 60 seconds. Don't over mix. Scrape down sides with a spatula.

4. Use a 2 3/4 oz. ice cream scoop (this is your basic-medium-sized scooper), portion out cookie dough onto a parchment-lined baking sheet, about 3 inches apart. Wrap the pan tightly with plastic wrap and refrigerate for a minimum of 1 hour and up to one week. DO NOT BAKE your cookies form room temperature. When you make a cookie with this much butter, you want it to be super-cold before you put it in the oven.

5. Heat oven to 350°F. Bake each batch for 18 minutes. The cookies will spread, puff up and crackle while in the oven. After 18 minutes they cookies should be faintly browned at the endues, but still bright yellow in the center. Give them an extra minute if that's not the case.

6. Cool the cookies on the sheet pan before transferring to an airtight container for storage.

What to Buy at Costco

I am proud to be a card-carrying Costco member, which surprises many people because my husband and I live in a teeny one-bedroom apartment. And it’s true that we don’t buy the expected items at Costco. I have never once bought toilet paper or paper towels at Costco because we have no place to store either (and we hardly use paper towels to begin with). I am also not in the market for packaged foods, frozen meals or any of the store's home items. Most of what I buy at Costco is healthy, whole food that we can actually fit into our limited cabinet and fridge space. Here’s a list of 20 things I buy at Costco regularly:

1 Nuts

I have a family member who owns a small nut farm, who generously sends me big bags of walnuts and almonds each year, but I still need nuts to carry me through a solid 12 months. Costco’s nut prices are unbeatable, especially when it comes to pine nuts!

2 Cheese

Costco has quality cheese at bargain prices--thank goodness! We often buy comte, Parmesean, cheddar, Boursin 3-packs (a guilty pleasure), brie and manchego. The Cabot cheddar blocks are a particularly delicious and good deal that is great to have on-hand.

3 Produce

People don’t think of fresh produce when they think of shopping at Costco, or if they do, they think, I have such a small family I couldn’t possibly eat Costco-sized proportions. Your produce strategy at Costco should be to buy things that are versatile and will last for many days, and much of Costco produce fits the bill: Apples? Check. Citrus fruits? Check. Cherry tomatoes? Check. Bell peppers? Check. For more perishable items, shop smart: Three English cucumbers are going to be hard to eat for a family of two, but a bag of avocados can be stretched over a week or two, if you check their ripeness and refrigerate accordingly. We LOVE the living lettuces.

4 Dried Fruit

Dried fruit is always super-cheap at Costco. Apricots, raisins, craisins, dried cherries, dried apricots and dried figs are all on my Costco shopping list. However, I avoid the mixed dried fruit bags, which are not as handy for cooking, and the dried blueberries, which weirdly taste salty to me.

5 Frozen Shrimp

I always keep a bag of frozen, uncooked shrimp in the freezer. In a pinch, you can defrost some frozen shrimp in about ten minutes and use them as the base for a meal. Costco’s prices are on both uncooked and cooked frozen shrimp are great.

6 Coffee Beans

If you bought nothing but coffee beans at Costco, it would be worth the price of annual membership. Costco has GREAT coffee, and I am lead to believe their beans are ethically-sourced, as well. We prefer the whole bean coffee in the darkest roast available (don't pay extra for the Dunkin Donuts or Starbucks-branded beans, go Kirkland!).

7 Meat

Heavens, meat is so, so cheap at Costco! However, it really is something that you can’t buy for day-to-day consumption with a small family, like my family of two. That said, if you are planning a dinner party, head to Costco! We are particularly fond of the leg of lamb and filet mignon.

8 Grey Poupon Mustard

Giant ketchup? No thanks. Two big jars of Grey Poupon for $6? Yes, please! I personally prefer Maille to Grey Poupon, but the jumbo two-pack of this brand is too good of a deal to pass up: Do it.

9 Olive Oil

They’re practically giving it away: Opt for extra-virgin. Decant it into a smaller vessel. Done.

10 Canned Tomatoes

Costco frequently has organic, diced tomatoes in cases of six cans. I prefer whole San Marzano tomatoes for a serious sauce, but if you have the space to store extra cans, it really can’t hurt to have these on hand, soups and sauces on-the-fly will become a whole lot easier.

11 Broth

Again, this is one of those pantry staples that is just so cheap at Costco: If you have space, buy a case (vegetarian, chicken, broth, stock, whatever suits your fancy) and have it on-hand.

12 Yogurt

Greek yogurt is super-affordable at Costco. I often buy a big tub and a dozen individual yogurts. The individuals are weird flavors like mango-star-fruit, but for the price, you really can’t complain (though Costco, if you’re listening, we’d love to see the basic honey and the cherry flavor appear at stores soon!).

13 Syrup and Honey

Real maple syrup and giant jars of honey are a real bargain at Costco. These are both extra handy if you use them for making granola, as I do.

14 Spices Salt and Pepper

Most spices are too damn big for my tastes at Costco, but if you pick your battles, you can do well. Whole, black peppercorns are on my permanent shopping list, and I keep getting drawn in by the pink, Himalayan salt grinder whenever I visit.

15 Beer

Beer is cheap-tastic at Costco! We love a case of Heineken, but the real gem only appears in summer months: Costco stocks what we call the “Mexican sampler” which is a variety case of south-of-the-border beers, which are a summer staple. (Note: Costco’s margarita mix also won a taste test when we were tasting marg mixes for our wedding).

16 Oatmeal

The huge box of old-fashioned Quaker oats is a must. I eat either oatmeal or homemade granola almost every morning, so we go through these mega-packs of oats at an astonishing clip.

17 Bars

I am not a huge fan of most granola or energy bars, but Costco stocks two brands that I can get behind: Larabar and Kashi bars. Both are made from whole foods and don’t feel too sweet of processed.

18 Baked Goods

Sure, Costco’s pastries and baked goods are not super-sophisticated, but, if you need to feed a crowd on a budget, dive right in. My recommendations are as follows: The croissants are great for a brunch; the ciabatta are more than serviceable; the pies are really pretty darn tasty—anything else, and you’re on your own.

19 Frozen Berry Mix

Costco stocks a giant bag of frozen mixed berries that we keep in the freezer at all times for smoothies and an impromptu pancake topping (heat them in a pan with a little juice).

20 Water

We tend to drink tap water and jazz up seltzer in our SodaStream, but for occasions when you need bottled water, it doesn’t get much cheaper than Costco. Large jugs of plain, flat Poland Springs are super-duper affordable.

Bonus: Rotisserie Chicken

Recently, I picked up my first Costco rotisserie chicken. I think it cost $7. It wasn’t free range or organic or any of the things I value in a chicken, but it was delicious and cheap as heck, and since I’d spent my Monday evening at Costco, I didn’t have time to cook a chicken of my own.

Non-NY Bonus: BOOZE!

We can’t buy wine or liquor at Costco here in New York City, but if we could, we would!

The Best Morning Glory Muffins Recipe

On a hurried morning a few weeks back, I ducked into a local coffee shop and grabbed a Morning Glory muffin for breakfast. I had forgotten how delicious this classic muffin is, and immediately wanted to make some myself. 

After a bit of searching, I decided to try King Arthur Flour's recipe instead of the classic recipe. Morning Glory muffins are said to have originated at the Morning Glory Cafe on Nantucket. First published in Gourmet magazine in 1981, chef Pam McKinstry's original recipe is a little different from King Arthur's version (hers used more sugar and oil and included crushed pineapple). The King Arthur recipe was pretty greasy the first time I baked it, so I cut the oil even further to just 1/2 cup the next time I made them. 

King Arthur's site notes that Morning Glory are a great "eat in the car" treat," because they taste great without any additional butter or jam. They also make a great afternoon treat when you want something sweet, and since they're relatively healthy, you don't have to feel guilty about indulging your sweet tooth.

Morning Glory Muffins Recipe

Adapted from King Arthur Flour

1/2 cup raisins

2 cups White Whole Wheat Flour

1 cup brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large tart apple, peeled, cored and grated

1/2 cup shredded coconut, unsweetened

1/2 cup chopped walnuts

1/3 cup sunflower seeds

3 large eggs

1/2 cup olive oil

2 teaspoons vanilla extract

1/4 cup orange juice

1. Preheat the oven to 375°F. Line 16-18 muffin tin cups with papers.

2. In a small bowl, cover the raisins with hot water, and set them aside to soak.

3. In a large bowl, whisk together the flour, sugar, baking soda, spices and salt.

4. Stir in the carrots, apple, coconut, nuts and sunflower seeds.

5. In a separate bowl, beat together the eggs, oil, vanilla and orange juice.

6. Add to the flour mixture, and stir until evenly moistened.

7. Drain the raisins and stir them in.

8. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's okay).

9. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.

10. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. 

We Love Our Zojirushi Mini Breadmaker

When my husband and I were creating a wedding registry, one of the few things he really wanted was a bread maker. The rocks glasses I understood, but a bread maker? I resisted the idea, saying that any one-use appliance was just a space waster--plus,  I pointed out, we never make bread. But he insisted that it would bring him joy, so it went on the registry. I picked the smallest and best reviewed one we could find on Amazon: The Zojirushi Mini Breadmaker. However, no one bought it for us--that is, until this past Christmas when my parents sent it to us as a holiday gift. (Thanks Mom and Dad!)

I stand corrected in my original opposition to the bread maker: I love it. The Zojirushi Mini Breadmaker, which makes a 1 lb. loaf (about half the size of a regular loaf of bread from the super market), is worth every penny. The loaves are perfectly sized loaf for two people, especially since fresh bread goes stale pretty quickly. I was also wrong about it being a single use machine; we've used the bread maker to make pizza dough, which worked out very, very well (and only takes precisely an hour and forty minutes to knead and rise). Previously, I was buying store-bought dough to avoid having to make my own and time it properly.

So far we have made a basic white loaf, a 100% whole wheat flour loaf, a honey bread and pizza dough. I'm most interested in perfecting the whole wheat/whole grain loaf, but we need to seek out some whole grain flours with which to experiment. I'll let you know how they turn out!

This is the firm 100% whole wheat bread. 

 

 The recipe book's pizza dough recipe makes enough dough for two medium-sized pizzas.

This was our first loaf: The basic white bread recipe.

Plenty by Yotam Ottolenghi

My sister bought me a copy of Yotam Ottolenghi's cookbook Plenty as a Christmas gift, and I have started testing out some of the recipes. My expectations for the book were high after reading the New Yorker profile of Ottolenghi, which appeared in the December 3 issue. Fortunately, the book has more than met my expectations. (Thank you, sis for such a great addition to my cookbook collection!)

The book is a collection of recipes that Ottolenghi created for his weekly vegetarian cooking column in the Guardian. Ottolenghi makes the kind of vegetarian food that I like best, which is to say vegetarian food that's not trying to be like meat. These dishes could be eaten on their own or as an accompaniment to a piece of fish or meat--they're all packed with spices and fresh flavors.

I made his quesadillas on New Year's Day and enjoyed that they were mostly bean-filled with just a sprinkling of cheese--a heavy dose of cilantro and homemade pico de gallo made them feel fresh. Then the night before last I made his leek fritters with a Greek yogurt and herb sauce and a delicious bulgur pilaf. The pairing was a suggestion from the book and it made for a satisfying meal. I can't wait to cook more dishes from this excellent book.

Bulgur Pilaf from Plenty 

Serves 4-6

About 6 tbsp olive oil
4 small white onions, thinly sliced
3 red bell peppers, cut into thin strips
2 1/2 tbsp tomato paste
1 tbsp sugar
2 tsp pink peppercorns
2 tbsp coriander seeds
2/3 cup currants
1 cup medium bulgur wheat
1 3/4 cups water
Salt and black pepper
Handful of chopped chives

1.Heat up the olive oil in a large pot and sauté the onions and peppers together over medium-high heat for 12 to 15 minutes, or until they soften up completely.
2.Next, add the tomato paste, sugar, spices and currants and stir as you cook for about 2 minutes. Add the bulgur, water, and some salt and pepper. Stir to mix, then bring to the boil. As soon as the water boils, cover the pot with a tight-fitting lid, remove from the heat and leave to sit for at least 20 minutes.
3. Finally, fluff up the bulgur with a fork and stir in the chives. If the pilaf seems dry, add a little more olive oil. Taste and adjust the seasoning; it's likely to need more salt and pepper. Serve warm.

Ruby Beets, A Favorite Shop

I'm not much of a shopper, but there are a few stores that I truly love and visiting them is less about shopping than the experience of being inside. I fall in love with a store when the store itself is its own world, with its own particular point of view. John Derian is a great example of a store I never tire of: Every time I visit there seems to be something new and delightful to discover. Ruby Beets in Sag Harbor is another store I've come to adore in recent years, and I stop in whenever I have the good luck to find myself in Sag Harbor.

While it is hardly a unknown source (many magazines and blogs have written about it), Ruby Beets still feels a bit like secret. Perhaps part of its intrigue is due to its location a ways up a side street from the main drag of Sag Harbor in a former silent movie theater's space. Or maybe its the slightly mysterious quality of the merchandise itself.

Ruby Beets is part antique shop, part new home wares boutique and party gallery. The shop is jam-packed with merchandise--both new and old--but a soothing palette of neutral tones keeps it from feeling too crowded, and the dense groupings of objet, art and furniture make it feel like there is an endless stream of treasures to discover in the shop.

Over the summer, I first saw the photographs of local photographer Mary Ellen Bartley at Ruby Beets. If I am ever lucky enough to have a summer house and some spare cash, I'd love one of her seascapes (above) for me walls. A recent visit revealed a portfolio of photographs (many of circus performers) taken by a talented amateur photographer in the early part of the 20th century; the shop's owners had found it in Rhode Island and were selling the individual prints.

Recently, my husband fell for what appeared to be a vintage club chair, but turned out to be a present-day replica of a piece from the 1920s. At more than $1,600, it's not exactly in our budget right now, but it's the kind of thing I keep in my mind on the "someday maybe" list. While much of the merchandise is out of reach, there are always a few trinkets that anyone can afford. If you find yourself in Sag Harbor, stop in to see what they have in store.

Ruby Beets, 25 Washington Street, Sag Harbor, NY; www.rubybeets.com

Exterior and interior photos by Habitually Chic.

David Rockwell for House Beautiful

Working with House Beautiful magazine, The Rockwell Group designed the third apartment for the Designer Visions show house. The coffee table is a custom design, but it reminded me of West Elm's Origami Coffee Table. 

I loved the office, which had a whole wall covered in cork, turning it into a giant pin board. 

This vignette is also from the office. I was particularly drawn to the abstract drawing.

The bedroom was super moody with the walls paper in Byzance Pattern from the House on the  Klong Wallpaper Collection by Jim Thompson. The headboard is upholstered in Madeline Weinrib's Black Remy Ikat Fabric.

Antony Todd for Veranda

Antony Todd was brought in to design the Veranda magazine apartment for Designer Visions. His space had a fantastic kitchen that I regret not having shot. I loved the wall colors in this apartment. The living room and hallways were all painted with Benjamin Moore's Silver Fox, which was a great, neutral gray. I would definitely use it in my own home.

The master bedroom was also painted in SIlver Fox.

A room designed for a teenage boy was painted with Benjamin Moore's Blue Danube. Sadly, there was no information about the fantastic wood lamps on the bedside tables, which leads me to believe they were antiques.

The wall opposite the bed was once again painted with Silver Fox (clearly Antony Todd likes this hue!) 

Matthew Patrick Smyth for Elle Decor

I went to see the Designer Visions show house earlier this fall, but I never got around to posting any photos I took that day. I figure better late than never, so I'm posting them now to share with you. First up is Matthew Patrick Smyth's design for ELLE DECOR magazine. I loved the dark, gray wall color, which is Benjamin Moore's Notre Dame, that he used in the living room.

 A 19th century door frame was used as a dramatic headboard in the bedroom.

This clever desk was designed so that chairs can be pulled up to either side. The wallpaper is Raoul Dufy's Feuillage by Hermes.

Smyth turned a windowless room into a jewel box of a dining room by covering the walls in Byzantium Collection's Mica Narrid Palace & Sorallo Mosaic and Mica Darro & Cadiz Mosaic Borders by F. Schumacher & Co.

Layered Persian and Jute Area Rugs

While out of town last weekend, my husband and I stumbled upon this Persian rug (above) in a thrift store. It was very reasonably priced, so we decided to buy it. However, when we got it home, we realized it was a bit smaller than might be ideal for our living room. 

We're living with the tiny rug for now, but I'm toying with the idea of layering it over a plain jute rug. Over the years, I've seen lots of interiors in which layered rugs look great, but I needed to do a little visual research to convince myself. Here are some rooms with Persian rugs laid on top of larger jute rugs below. 

What do you think? Could we pull this off in our living room? 

via ELLE DECOR.

Lisa Borgnes-Giramonti's home office, via Houzz.

Lisa Borgnes-Giramonti's home office, via Houzz.

Rita Konig's apartment, via New York magazine.

Source unknown.

via One Kings Lane.

Jenny Wolf Interiors, via MyDecorPad.com.