TC Paris Bakery

You know what makes the best Christmas presents? The edible and delicious kind. We've told you how much we love TC Paris Bakery but let us tell you how much we love it even more. Now that TC has its very own storefront and kitchens, they're offering more specialty confections. For the procrastinators out there, these local treats are the perfect last minute gifts or a great addition to your holiday dessert spread. 

Behold the Winter Cookie: a buttery shortbread cookie topped with crunchy toasted almonds, a chewy honey caramel, and orange zest dipped in Valrhona dark chocolate.  This cookie is a delightful combination of textures and the floral notes from the orange blossom honey is so unique. We're planning on bringing a 1lb tin to Christmas dinner, minus maybe a few cookies because yours truly couldn't wait to share. You might want to hurry up to get these Winter Cookies. In true Alsace French tradition, TC Paris is only making these cookies up until January 2nd and then they are gone until next year! It's a one of kind cookie! 

Just in time for the holidays are jars of French brandied cherries. We got a special taste of this holiday item and it was lick-the-spoon-clean good. Tart sour cherries imported from France are infused with brandy, cloves, and cinnamon. Chef tells us they would be a great addition to the bottom of a champagne glass. That's something we could toast to and so would your guests! 

There are also a variety of chocolate dipped fruits and confectionaries but you can't go wrong with a sleeve of TC Bakery's signature French macarons.  We're avid fans of flavors like salted caramel and earl grey but new flavors like the chocolate dipped strawberry macarons are quickly rising to the top of our favorites. A flavorful and creamy strawberry buttercream with a dollop of chocolate ganache is sandwiched between delicate crisp and chewy almond shells. These macarons would be a great gift alongside its fresh chocolate-dipped strawberry counterparts. 

Be sure to make TC Paris Bakery part of your holiday. It's well worth a trip to Saratoga Springs. These are beautiful, quality handmade items made from the best ingredients and crafted by talented bakers. Your guests will be in awe and don't forget to get a little something for yourself too (or a lot!). You deserve it :) 

Seoul Korean Restaurant

My first Korean food experience was over shots of soju (a potent rice liquor) and diy grilled bulgogi shortribs in the heart of New York City's K-Town. My soju drinking days were short-lived but once in awhile I'll long for the fiery kick of gochujang chili paste and all the fun little side dishes. For as long as I've lived in Albany, I never really sought out Korean restaurants until I came across a few Korean dishes at Kinnaree on Lark Street. Kinnaree is better known for its Thai specialities but once I tried a bibimbap bowl, I knew I had to seek out more Korean specialities. That's when J and I came across Seoul Korean Restaurant in Latham. We spotted Seoul while exploring Indian food at Shalimar's next door. We were dead set on satisfying a craving for Indian food on that particular night and knew we had to come back and visit their Korean neighbor.

This time, our trip to SKR was J's first Korean food experience. The menu is a modest combination of rice, stir-fry, and soup dishes. A friend once made homemade veggie pancakes and we were compelled to try the restaurant's seafood version (hae mool pah juhl) for an appetizer. This huge pancake was loaded with veggies like scallions, zucchini, and carrots and an assortment of seafood. The textural contrast of all the elements was delightful: crisp exterior, soft and moist inside, crunchy veggies, and chewy pieces of octopus. The pancake comes with soy sauce but I enjoyed it the most with bites of kimchi. 

Before our appetizers even came out we were treated to a typical spread of small side dishes known as banchan. These side dishes vary and on our recent trip we got a mix of pickled veggies ranging from the classic fermented spicy cabbage known as kimchi and pickled spicy radishes, a potato and onion stir fry, sauteed mushrooms, and wedges of a veggie egg omelet. They were all simple bites to nosh on but the star of the quintet was most definitely the homemade kimchi. Contrary to my own previous prejudices, Korean food isn't all about blow your head off spicy food. This signature Korean condiment is the perfect balance of sour and spicy and the cabbage still had a lovely crisp and crunch to it. Think of kimchi as Korean sauerkraut that pairs well with just about everything. Bonus: you can even get refills of your favorite banchan if you ask nicely. I recommend loading up on more kimchi.

Hong Kong Bakery & Bistro

There's no doubt that Ala Shanghai has set some pretty high standards when it comes to dim sum. It's one of our favorite places but for the sake of trying something new we stopped by Hong Kong Bakery & Bistro. 

I've stopped in the grab and go portion of the bakery before for quicks snacks and bubble tea. One of my favorite bakery items are these huge vanilla sponge cakes that are so simple yet delicious. These cupcakes are eggy and delicately sweet, no need for frosting. It's hard to eat just one cupcake especially since they are so light and airy, its texture much like angelfood cake.  Whenever my friend D is in town, she always stops by and loads up on baked pork buns for her journey up to the North Country. These for me have been hit or miss. I once stopped in toward the end of the night and wonder whether the pork buns I picked up had been sitting on the shelf too long. The bbq pork filling was a bit off putting taste-wise. Another time I stopped in the early afternoon for a buy 3 get one free bun special and they tasted much fresher and better. I was curious to try the steamed version and stopped for dim sum. 

The Illium Cafe

We're on the verge of a heart attack as we write this post but every bite of The Illium Cafe's Cajun Pork Belly & Crispy Prosciutto Panini was worth it. We've always been fans of The Illium and it's been our go to brunch spot after a visit to the Farmer's Market in Troy. Our favorite sandwich is the Surf and Turf Sandwich. It's a flavorful combo of grilled shrimp and marinated steak with blue cheese, roasted red peppers, and arugula on foccacia. But when we read about the pork belly panini on All Over Albany's Eat This! we knew it was one of those crazy concoctions that we had to try. 

Truth be told, this is the second time we've tried this sandwich within a three week span. We're gluttons but to be fair, J ordered his own last time while I got the Surf and Turf.  I devoured my own order this time around. I figured the pork would balance all the turkey from the Holidays plus I hadn't had any breakfast yet and we had a very late lunch. All justified.  

Be prepared to be unproductive for the rest of the day. The Cajun Pork Belly and Crispy Prosciutto Panini is an open faced sandwich made with a savory bread pudding with brie cheese, pork belly, and topped with a hefty mound of crispy prosciutto, fried egg, and hollandaise sauce. There is no shortage of pork here and it's all kind of magical. These are all rich and fatty elements but somehow it all works together. 

The bread pudding has all the familiar flavors of a classic Thanksgiving stuffing and is the perfect vehicle to mop the runny egg yolk and creamy taragon hollandaise sauce. Fresh elements of red onions and spinach helps break up the richness of all the other elements. Last time J got arugula instead of spinach, which I thought was the better of the greens. Love that peppery bite. Our version also differed a bit from Masticating Monkey's in that we got fresh spinach instead of sauteed. Plus instead of a brie sauce ours was a slice of grilled cheese with brie beneath the slice of savory bread pudding. I can only imagine that the cheese sauce would add another rich layer of flavor.  A touch of acid or something pickled would have helped cut the greasiness of the dish but when you're ordering a dish like this, you might as well go all in. Why else would there be pork belly AND crispy prosciutto. Over the top? Absolutely but so worth it. 

The pork belly is essentially a thick cut of bacon. My pieces were a bit tough and dry this visit and frankly I didn't really pick up on any Cajun flavor but it's ok. The mountain of crispy prosciutto more than made up for it. Crispy, crunchy, salty, and bacon-y. This sandwich is the ultimate comfort food. If you need to squeeze in some veggies, the dish also comes with slices of pickles and a side of potato salad or coleslaw. 

The Pork Belly Panini is a try at your own risk type of sandwich but since it's the holiday season, why not indulge a bit. You need some pork fat to warm up in this chilly weather anyway and it's fuel for all that Christmas shopping. 

The Hollow Bar + Kitchen 2.0

We fell in love with The Hollow Bar + Kitchen during Restaurant Week. I was so impressed with our experience that I returned the very next day for lunch with my co-worker. I was curious to try their burgers and couldn't pass on the signature Hollow Burger. It was love at first bite and quickly became my new favorite hand-crafted burger in the Capital Region. Cooked to a perfect medium-rare, the grass-fed patty was well-seasoned and the burst of velvety yolk from the fried egg added such a luxurious touch. The signature burger also comes with a side of house-made tangy habanero ketchup. A schmear on the bun adds just the right amount of zip to the burger. It was also a great dipping sauce for the sweet potato fries that I opted for. I knew this was a burger that J needed to try too. 

A week later we returned to The Hollow for date night. We came smack dab in the middle of front bar renovations but the staff was more than accommodating making sure that the noise wasn't too crazy loud. We honestly didn't mind at all, it felt like we were in the middle of an episode of Restaurant Impossible, one of our favorite Food Network shows. J went with an order of the aforementioned burger and raved as much about it as I did. 

My goal was to try the handmade pasta and lucky for us the night's special was a pappardelle with asparagus. At first sight, the dish could feed an army but proportion was no obstacle. I was more than happy to have leftovers for lunch and dove right in. Kudos to chef for making hand-made pasta everyday. The difference between fresh pasta and the boxed kind is unbelievable. Fresh pasta has a lovely texture and toothy bite to it. Finally I understood what al dente is suppose to taste like. A light tomato basil sauce allowed the pasta to shine and for once I didn't miss a heavy, rich meaty sauce like bolognese. The addition of grilled asparagus elevated the pasta dish that much more with that familiar smokey, charred flavor. Ribbons of asiago completed the dish with nutty, salty bites of cheese. 

As if our meal couldn't get any better, dessert was on the house for us for all the construction noise. We were hesitant to try the apple cider donut bread pudding again but boy was it a major redemption moment. This time, each spoonful had that creamy custard that we were looking for the first time. Plus we were treated to more of that raw honey we loved so much. Dessert more than exceeded our expectations. Not only is The Hollow Bar + Kitchen now our new favorite place to grab a burger, but our new favorite date night joint. 

The Iron Roost

We're very Albany-centric when it comes to brunch. On a whim, we decided to take a trip up to Ballston Spa for a weekend outing. We've stopped for tea at the Whistling Kettle a number of times but always overlooked The Iron Roost until recently. Located on Front Street, this quaint and charming cafe makes brunch a treat. Their speciality are gourmet waffles, both sweet and savory. They also make it a point to use fresh, local ingredients whenever possible and we love to support businesses with this philosophy. 

Your food is homemade and made to order, but you pay at the counter first and then the food comes to you. I've always associated waffles as a sweet treat but never underestimate the power of a savory waffle. It's not weird at all! We were so impressed with the Green Turkey special from our summer visit and were delighted to see it again on the specials board. We had to order it again. This savory waffle wedge is made with sliced turkey, fresh avocados and sprouts, and a schmear of homemade green goddess dressing. Green goddess is a creamy and tangy dressing typically made with variations of mayo/sour cream and chives, garlic, tarragon, parsley and lemon. The waffle was a great alternative to a thick bread and worked well as a wrap here, light and crispy, and a great vehicle for all the above. What we loved about this sandwich is how light and bright the flavors were. We were actually eating something healthy for once that tasted awesome.  We also added a side of homefries to share because brunch wouldn't be brunch without them. The homefries were unfortunately nothing too exciting. We prefer smaller crunchier bites rather than the few big hunks of starchy potatoes. 

To balance the savory bites, I went with a sweet waffle. I'm usually a bit hesitant about ordering from the sweet side of brunch, afraid that it would be too cloyingly sweet. I was pleasantly surprised when I took a bite out of my lemon mascarpone and strawberry combo. The waffle was just sweet enough and had a nice chewy texture, almost like a yeast donut. We had tried the liege waffle over the summer and were so disappointed. It was strangely stale and had an odd grainy texture, unlike the yeasty ones we were use to from the Troy Farmer's Market. This was certainly a redeeming bite for us. The heaping scoop of mascarpone was intimidating but it was light and bites of fresh strawberries and drizzle of lemon curd was a good balance of sweet and tart. I would've loved more lemon curd to bring out more zing. Add two cups of dark roast coffee (roasted locally in Hudson) and we were happy campers.

A Take on TU's Review of Kim's Vietnamese

I felt the need to write my own post on Kim's Vietnamese upon reading Bryan Fitzgerald's Times Union review. The review left me confused. Not that I don't doubt that restaurants have inconsistencies from time to time but some things about the review were off-putting enough for me to share my own thoughts. As a disclaimer, I am a first generation Vietnamese-American (nee Canadian but now a naturalized American) born and raised by immigrant parents. I live a very Americanized lifestyle and don't follow much in way of traditions but if there's one thing about my culture that I wholeheartedly appreciate, it's the food! I have a very unique perspective on Vietnamese food and you can't blame me for being so picky. Have you read what my mom packed for my school lunches? My parents are even more picky and never go out to Vietnamese restaurants unless it's for pho noodle soup. 

My parents and I have eaten pho at most of the Capital Region's Vietnamese restaurants with the exception of Pho Yum because it's a silly name and it's just not right to charge extra for meat on top of a base, and My Linh because they couldn't fathom paying $15 for canh chua soup (a peasant dish that my mom makes all the time) and a bowl of pho for two just didn't make sense. In fact, my dad made us walk out of My Linh upon being seated and seeing the menu. Told you they were picky.

You might think that I am biased towards all things Vietnamese but trust me when I say I've had mediocre Vietnamese food too. Perhaps my taste for Vietnamese food is more discerning than an American palette but I've trained my Irish-American boyfriend to love Vietnamese food and we both disagree with Fitzgerald's take on pho: "Beef broth in our pho — Pho Dac Biet ($8.95) — at Kim's Vietnamese in Albany was a bit weak, a tad sour, just underwhelming enough to fall onto the good-but-not-great side of the pho-broth spectrum." (Times Union).  At times we've had a fattier broth at Kim's but never underwhelming or weak. I don't know what Fizgerald's expectations of what a real pho broth tastes like but it's suppose to be a fine balance of aromatic spices and rich, beefy flavor that has good clarity to it and has a good depth of flavor. Perhaps Fitzgerald is use to places that use more of a bouillon-cube based broth (a taste that my mom has picked up on from other local joints).