6.07.2009

nice play

Good morning, dear readers.

I don't have a recipe for you this morning, so how about this: Let's go out. That's what Eli said to me a couple of Sundays ago before I even had the chance to glance in the direction of my office, let alone crack open a book. Intercepted by breakfast. Nice play.

We went to Sofra, a Middle Eastern cafe and bakery run by Chefs Maura Kilpatrick and Ana Sortun.

hazelnuts

I have one foot out the door to New York this morning, so I must be brief. Suffice it to say, that unless you have an aversion to a perfectly cooked soft-boiled egg, you really must order the Turkish breakfast.

And if you have never tried drinking your rhubarb, with mint, over ice, allow me to offer you a sip.

ice cold rhubarb mint

Oh, and one more thing: a coconut macaroon for the road. They're a little crispy on the outside, and so moist on the inside that the coconut practically tumbles out.

coconut macaroons

And with that, I hit the road.

Happy Sunday, all!

14 comments:

Caitlin said...

I'm really intrigued by the rhubarb mint drink! I'm a huge fan of the 'barb, so... Recipes? Details?
It looks divine! <3

Amanda said...

Oh, you will have to show us more when you get time. I'm curious about the other desserts served there as my hometown lacks any diverse ethnic cafes.

EEJ said...

Hooray! Sofra is the best!

bakingepiphanies said...

Gosh I've heard so much about sofra - must pay a visit next time I'm in Boston. Great blog!

Megan said...

And the chocolate chunk cookies are amazing! They still tasted like they were just baked the day after we bought them.

Julie said...

When can I come and visit you?

Shannalee said...

Everything looks delicious! I want to go!

Rosiecat said...

Check out the color of that rhubarb drink! It's electric pink! Gorgeous.

Have a safe trip!

Jess said...

Caitlin - The rhubarb drink is called a sharbat, and over at Sofra they rotate the flavor depending on what's in season. I called Sofra this morning, and I was told that their process involves boiling rhubarb and mint leaves, chilling the liquid, and mixing with a simple syrup. I bet you can find a recipe out there for sharbat if you poke around. If you find something you like, please do report back.

Amanda - I've posted a few additional photos of Sofra on my Flickr page, if you would like to take a look. I'll be visiting Sofra again soon, and I will be happy to tell you more about it.

EEJ - Agreed!

bakingepiphanies - Thank you, and yes, I highly recommend it.

Megan - Thanks for the heads up on the cookies. I'll have to try one next time I'm in.

Julie - That's exactly the question on my mind when I read your blog! (The answer, by the way, is anytime.)

Shannalee - Well, Boston beckons...

Rosiecat - I know! And yet that color is just from the rhubarb - it's totally natural.

oneordinaryday said...

Wish you had the recipe for the drink.... I'm intrigued!

Kerstin said...

What a cool place, I'll have to check it out! Hope you have a great time in NY!

Jess said...

O.M.G. it all looks so good!

claire said...

If you go again, their sandwiches are amazing- they make them on this convex oven in true lebanese style. Great site, by the way!

Jess said...

Hi, oneordinaryday. Take a look at my response to Caitlin, above, for a general idea of what goes into this drink. I'm sorry I don't have an actual recipe to give you.

Kerstin - It is. New York was great, thank you!

Jess - Yes, indeed.

Claire - I actually did go back just last week, and tried their spinach falafel flatbread. It really hit the spot. Thank you for letting me know that you like what you see here. I hope you'll stop by again soon.