Tuesday, April 21, 2015

Rediscovering Mexican Pastries


I rediscovered Mexican pastries once again. Not just one place but three in my neighborhood.

For as simple as they sound, discovering these small holes in the wall got me so excited. I devoted a post several years ago about exploring a Mexican bakery empire in the Atlanta area. Since then, I have been hooked on Mexican treats and was determined to find time to discover a couple of spots on my own around my home in DC.  



First spot, Lourdes Bakery.  It is literally a quaint hole in the wall that sells layers upon layers of pastries in their cabinets. Out of all the pastries they did have, however they did not have Besos, my favorite Mexican pastry of two pecan cookies kissed with pineapple filling and dusted in sugar. They did, however have Mexican Danishes (pineapple to be exact) and so I gave those a shot instead.

Result? Light, slightly buttery, not too flaky with a hint of cinnamon.  The pineapple filling was smooth with not too much texture. Overall, it is a great partner to a cup of coffee. I still crave my favorites down in Georgia, but these are a good replacement in the meantime.


Lourdes Bakery
3407 14th Street NW

Washington, DC 20010

Wednesday, April 8, 2015

The Unforgettable Kadma


One of the most memorable foods to my memory is something that is not known on the internet or can be found by research.  I extensively tried myself on several occasions, and all I was able to find was a re-known children’s comic character and a type of Turkish dessert. I am not even sure if the restaurant that produced these treasures is still standing apart from the outdated Google listing. Additionally, the only picture I could find of the creation itself is an odd picture of myself with my mouth full of its own deliciousness. Therefore, I almost feel obligated to show and tell one of my favorite culinary memories.


Think of a puff pastry lighter than air but slightly thicker than a croissant, filled but not overflowing with cheese, meats, fish, and vegetables to your liking. Sounds simple, right? What makes this composition of ingredients so magical is how the dough is made which is supposedly to my memory created only on marble and then cooked in a wood burning oven just enough until it rises like a Stromboli, only the pastry “bubble” is as thin as a piece of paper.

This, my friends is called a Kadma, according to the very gracious owners at Tigris, a small restaurant in Kassel, Germany. This dish alone is responsible for bringing many of my favorite people together, including my family and closest of friends.  What is even more wonderful about this dish is that we found it by accident. My friend and I were basically lost, hungry and determined to eat at the next restaurant that caught our eye. The moment we discovered the restaurant’s exotic red exterior, the rest was history.

Tigris could create almost any kind of Kadma to your desire. Favorites included were salmon, spinach and cheese or salami according to my friends. It was so unique that it brought every one of our visitors closer together. It is truly one of the things I wished we could have physically taken back home from that year in Germany. The memories that were created while we enjoyed this dish were priceless.

If you know about the Kadma, I am happy to know that I am not making this dish up. However, if you do not know about it, I can only encourage you to explore new flavors, as you never know what memories they will make to your palate.

Monday, March 23, 2015

The Social Menu: Weekly Trending Foods in Social Media

We may have had the warmest winter on record, but I think everything and everyone in America is itching for the heat to finally head our way. With that in mind, I am easily finding the return of some popular seasonal trends as well as trends that usually come later in the year. I guess people are getting pretty desperate for the warmer weather.


Bubbly everywhere: Champagne floats and sangria are no brainer crowd pleasers.


The no surprise, the return of everything green.



Rhubarb is gradually making its annual way into the scene including these modern twists on panna cotta and tarte-tartin.



And just for fun, I found French Toast in a Mug.

Monday, March 9, 2015

The Social Menu: Weekly Trending Foods in Social Media

Ok, short and sweet but it is back to business! Over the weekend I noticed some interesting inventions including


Oddly large but yet homemade Lucky Charms in preparation for St. Patty's Day


Portobello pizza that I would actually like to try


Zucchini Noodles that tricked me at first sight.


What will you try?

Friday, February 20, 2015

Taste Test : Cadbury Creme Egg


The Cadbury Creme Egg is having a rough year. It just had a makeover, and it has not been well received to the masses. Even in its home country it is receiving harsh treatment.


Despite the negative attention this icon of my Easter candy has been receiving, I decided to take a taste test to see how much different is it really compared to what I remember. Is the “no” dairy milk chocolate really any different?

Answer:

Yes, it is significantly different. If you enjoy chocolate on a regular basis like myself and tasted an older version of a Cadbury Creme Egg, its newer sibling will not bring back distant memories.

Sadly, the infamous egg tastes as if it was made with less expensive ingredients, to be respectfully kind. Though it may appear the same, both, the chocolate and its filling does not taste the same.


What does it taste like? Palmer chocolate, that’s what. If you like Palmer chocolate, you will definitely like the new Cadbury Crème Egg. That may not be a bad thing to some people, but it is disappointing if you were expecting the same chocolate that you enjoyed for years.

Though I wanted to prove the media wrong on this one, the Cadbury Crème Egg is just not the same. Lets hope they will listen to its fans and return its chocolate back to where it belongs.