Found New Delicious Morsel > new to me anyway.
I've been instructed that > Brevity Is Wit...
...At the Sullivan Street Bakery > The mascarpone & prosciutto briouche. $2.50.
How to prepare to eat: Place in a broiler oven top down, and broil until crisp. Turn over, and broil until the crisp cheese bits turn golden and the mascarpone in the well of the square briouche becomes molten. You'll find a few succulent cubes of salty prosciutto floating in the cheese.
You must not take your eyes off it during this process or you risk it becoming charcoal. The difference between perfection and embers is seconds.
Crack a bottle, pour a glass of Brouilly and enjoy.
You must not turn your back during this process or you risk your sometimes significant other, being less then significant. Check for crumbs around the lips enacting a wry smile.
P.S. This is only to be found, I believe, at the only genuine, in my opinion, Sullivan St. Bakery, not to be found on Sullivan St.
I guess I'll never learn the trick of brevity. Call me witless if you like. You won't be the first or the last, but if your quick, you might be the next.
Thanks for the write-up. The genuine Sullivan Street Bakery seems better to me even for the basics such as the pizzas, something with the crispness of the crust is off at Grandaisy. I love that mascarpone brioche. Even gobbled at the little counter inside the bakery, it's pure heaven.
re: Peter Cuce
I agree Peter, everything seem to taste "cleaner" and the textures truer, more soulful all around. When next you're in the area make a detour to Good and Plenty To Go on 43rd off 9th and among other delectables try my favorite caky cookie in town > The Maple Walnut cookie. The sweetness of the maple icing is in perfect proportion to the savory of the cake-cookie. They make them on Tues. and they're on the shelf next to my favorite chocolate chip cookies > with and without dried cherries.
P.S. while I'm here > I enjoy your posts. You've got good taste pal. And...