I love these and don't know where to buy great ones in NYC anymore. How do you make them -- (they seem so complicated)? Do you really need to spend $20 for each copper/tin mold for them to be crispy on the outside? What about the aluminum molds ($8 ea. on Amazon) or the silicon ones? Recipe? Technique? ... (Oh, and calories while we're at it?...:)
I thought it would never end: a great canele and coffee at Bouley bakery, that wonderful crunch through the burnt sugar to the creamy, not too sweet interior..... I have tried Balthazar and Dean and DeLuca: good flavor but chewy exterior. Is it really all over?
My son turns 21 this June and we were thinking about a special way to celebrate. I was thinking about taking him to a really wonderful restaurant that has, perhaps, a tasting menu w/ good wines? (vs going out to a bar w/ his college friends....) We tend to live a modest, UWS-type life but fondly recall attending one party catered by Daniel years ago at which I truly came to understand the difference between the food we eat to live (though tasty) and food that is more than that: art. He has been cooking with his friends at school and think he will appreciate it. Suggestions? Where should we go? How would we arrange it? How much should this cost?
Or the "sardicado" sandwich....