The Donut Plant (New York)

There are points in your life when you know that things will never be the same. I'm going to share a story of one of those moments...

So there I was... July 2006, New York, New York. Jeff and I had headed to the big apple to blow some of our 60 days after graduation. The trip was great but one experience stood out. I had heard about a donut shop that made other donut shops cower in fear. Enter the Donut Plant. Since 1994, the Donut Plant has been gracing the island of Manhattan with deep fried floury goodness of all sorts. From that day forward, other donuts were just inferior pieces of sugary goodness. I remember having the coconut cream donut. It tasted like a coconut cream cake... only a donut. Yum. Their filled donuts are square but they have a ribbon of filling around the whole donut. Pure genius! Try as hard as you might but you can't get a bight without delicious filling. Take that boring round donuts!!

Zoom forward to a late winter day in early March 2009. I drag Choi all over the lower east side looking for a parking spot. By this point she wants to ditch the donuts and get some pizza (see future post). I pull a messer special and throw some stubborn attitude at problem. Alas, a parking spot is found. The good Lord blessed us on this day, as it was one of the days that the Donut Plant made the Creme Brulee donuts. These small delicious pieces were filled with the custard. But the coup de grace that 'Mark the Baker' achieved was flaming the top of the donut to create the burnt sugar flavor that epitomizes a good creme brulee. A tear left my eye when I tasted this. Kind of like a beautiful donugasm.

Life is now just something that gets in the way before my next Donut Plant visit.

Adam

Baklava (Iraqi Style)

A few times when Choi was in Iraq she would mention how good the local cuisine was. They had a native linguist that would bring them food from off-base. One of her favorites was the Iraqi Baklava. From what she could figure out, it differed from normal Baklava in that it had less layers of phyllo and filling. The filling was just simply a Pistachio and Simple Syrup Mix.

The Recipie:
7-10 layers of Phyllo each brushed with Butter
1 Layer of Pistachio and Simple Syrup Concoction
7-10 Layers of Phyllo; each brushed with Butter

Cut into desired shape before baking; Bake at 300 for 30 minutes. Broil on High until top layer is browned (don't walk away!). Drench the puppies in simple syrup, let stand for 20 minutes and serve.

Enjoy,
Adam and Choi

Potato Donuts

I'm going to share a secret. A secret as old as time. (Time being the age of the donut). The best donuts are made with potatoes.

Throw some mashed potatoes in for some of the flour and make them just like normal. (The recipe I use is someone else's).

Also, flash freeze them and you can eat them one at a time after a quick zap in the microwave.

Disclaimer: Don't hold us responsible for the life changing event that happens when potato donuts are made. You'll scarf 6-10 of these down before you know it.