THE GOOD AND THE BAD AND UGLY

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Momofuku Milk Bar Corn Cookies

The biggest perk of being in a gastronomy program is, duh, getting to eat food in class. Sometimes the food is related to the course material (like earlier this week when I got to try some dishes based on medieval Islamic recipes), but most weeks we just have a mandatory snack time to make it through the long three hours of class situated smack in the middle of normal dinner hours. This week it’s my turn to bring in snacks for my Wednesday class. I opted to make Christina Tosi’s corn cookies from the Momofuku Milk Bar Cookbook, which are as wonderful as I hoped they would be. There’s for whatever reason a tradition of bringing olives to class, so I tried making Pierre Herme’s olive sables as well, which turned out to be about as questionable as they sound (and I decided not to photograph them because they’re kind of ugly too). Let’s hope all this sugar will get us through the seven o’clock slump!

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