One day last summer, Andrew was in a huge rush to catch the Jitney out to Bridgehampton. Starving, he ran into a gourmet shop on Lexington Avenue. Prior to this occasion, Andrew’s only encounter with Babka was on an episode of Seinfeld in which Jerry and Elaine were thwarted in their attempt to buy a Chocolate Babka and had to take a Cinnamon Babka instead. Andrew was much more fortunate and was soon tucking into this glorious over-the-top indulgence with obscene amounts of chocolate miraculously held together by Brioche-like bread. And something more: A great Babka not only contains masses of chocolate, it combines all that chocolate with, yes, Cinnamon! And as if the whole piece wasn’t already flawless, the Babka Andrew ate was covered in streusel. I don’t think he was off the Jitney five minutes before he headed straight to the cookbook library we keep in our kitchen. In very little time, he landed on a recipe calling for staggering amounts of chocolate, tablespoons full of cinnamon, streusel topping and no less than 5 sticks of butter. Eureka! Martha Stewart’s Mother’s Babka was coming to our kitchen. And as I started to think of Thanksgiving recipes, I thought back to that Babka.
Pottoka - A terrific little French restaurant with cuisine inspired by the Basque country, in Paris.
2 days ago