10.08.2017

a ROYAL makeover: Kings of Kobe

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What is more classic than hamburgers and hot dogs? Nothing, except perhaps the regal American wagyu “Kobe style” counterparts at Kings of Kobe in Hell’s Kitchen. At Kings of Kobe, they have taken American favorites, elevated them with fine ingredients, and made them into royalty.  

Even though there is an on-the-go feel inside the small space, complete with colorful murals and fiery orange stools set against dark furniture, it is apparent that thoughtful innovation has inspired the most regal makeovers for the plain burger and dog. The small storefront on 9th Avenue offers big flavors, because King of Kobe dresses up what goes between the buns with a range of unexpected combinations that come together like classics. 
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Kings of Kobe is keen to lay on the fresh toppings and unique sauces for both their dogs and burgers. We are here for the freshness that comes in the form of fruit relishes, fresh vegetables, an assortment of cheeses, amongst others. Each addition works together to make the high-grade beef kingly.

There is nothing typical or bland about the list of hot dog and hamburger offerings.  Even the King’s Classic hot dog isn’t topped with just plain ol’ mustard, but there is sauerkraut and sautéed red onions to take it up a notch and the King’s Standard burger goes beyond the standard with roasted tomato, pickles, white cheddar, and a not-so-standard cherry pepper aioli. 
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The All Nighter hot dog at first glance seems more traditional: bacon, sautéed red onions, bleu cheese dressing. But Kings of Kobe would add on the surprising element of lemon zest. That brightness of lemon highlights the tang of the bleu cheese and brings out the sweetness of the onions and the saltiness of the bacon. It is not a battle of toppings that could outshine one another, but rather a song and dance that make us want to call the hot dog Your Highness.
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The Louis Louis has a lot going on underneath that bun. The burger is topped with spinach and a runny sunny side up egg, and crowned with a heaping pile of crunchy bacon and a thick drizzle of roasted garlic aioli. Here, the silky earthiness of the spinach overwhelms the burger, which is not quite front row center. Although an egg is reminiscent of breakfast, this egg does the savory work and pulls the flavors together with a smooth ribbon of yolk. The varying textures on this bun are pleasing and engaging.

Please, do not skimp on sides ranging from chili fries, to onion rings, to slaw, to a mixed green salad. The herbed truffle fries make you feel like a queen. There is the crunch, the aroma, the salt, all of the things one wants most from delicious fries.

And don’t forget dessert. After chowing down on the umami of layered savory hot dogs and burgers, give that sweet tooth a chance to come out and play with the royals. A tall twist of whipped cream hides the loose banana pudding studded with Cinnamon Toast Crunch cereal in the playful All Hail the Banana dessert. Like with the savories, even the sweets play deliciously to American nostalgia.

Kings of Kobe has truly created the burger and hot dog monarchy.

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10.7.17
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8.22.2017

MangiaMore: BANANA stuff

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The age-old question arose again: What to do with those brown bananas?
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This time, the struggle was real. TBH I did not really want to bake because it has been like a million degrees outside so it has been a million^nth inside, and turning the oven on in my no air conditioner apartment would only make things worse. But with several bags of frozen brown bananas in the freezer and three on our counter, something had to be done. It was definitely a sweaty adventure.
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I adapted and doubled this banana bread donuts with brown butter glaze recipe for my brown bananas. Don’t have a doughnut pan, so that was out. Also, the only muffin tin that I have is for six and that would have taken ages and, hot. So I made nine muffins and a short loaf. In an effort to get out of the kitchen and save a few calories, I didn’t make the glaze, as sexy as it sounds. Also switched out sour cream for Greek yogurt and used a tad less brown sugar (mostly cause I didn’t have it) than called for.

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Haven’t made too many muffins in my lifetime. Why? I know not, because muffins are perfectly portioned (yass, portion control) and they are like a cupcake’s more wholesome twin. These turned out lovely, not too sweet except for the chunks of overripe bananas (my b, should have smushed them a tiny more). They are moist and light, but a nice dollop of plain yogurt on top will make them an ideal breakfast treat. Yup, counting down until breakfast tomorrow...
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8.18.2017

photo op: reliving baking memories

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There was a time when love was blind
And the world was a song
And the song was exciting
There was a time
Then it all went wrong…

No, I know. I’m being dramatic. And a Les Miz fan. Nothing has gone wrong. But…
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 There was a time when I used to bake
And the kitchen smelled like cookies
And there was butter and sugar all over the place
There was a time
Then came adulting…
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A lot has happened over the last few months: Life has just intensified in the most amazing ways from my job, to a status change, to looking forward to and toward the future. There has been little time for baking, but still plenty of time for eating well (pics or it didn’t happen).
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The last time I baked, it was chocolates chip cookies and a foggy memory. Coconut, too. Something about a snow day— a rare occurrence when I was in school, the very same school where I am starting my third year as a teacher (!!).  When I was young, the school would stay open and the less-than-attractive floors would be slippery and squeak with the melted snow from boots and shoes. Classes would be diminished, but we would learn things that you can’t find in books. The snow would be like a silencer for the outside world, but inside school there would be palpable excitement and an ineffable feeling of security and comfort.
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Making those cookies back in March made me feel that sense of coziness, and thinking about the last time I truly baked, makes me feel the same on this humid August day. And maybe, I also feel a little inspired…..
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8.18.17
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