Raspberries and Cream... Sort of /  by Connfessions of a Reservationist

Today marks Raspberries and Cream Day or simply Raspberry Day. I decided to celebrate by purchasing fresh raspberries from Kuhn Orchards in Virginia and make French Martinis. I know, not quite raspberries and cream but it does give a cream like appearance, right? Here is the recipe according to my favorite raspberry liquor, Chambord:

1.5 oz Vodka
.5 oz Chambord
1.5 oz Pineapple Juice

Shake all ingredients and strain into cocktail glass. Garnish with raspberries.

Mustard, Waffles and a Root Beer Float /  by Connfessions of a Reservationist

I unfortunately became sick over the weekend so I was unable to post in a timely fashion. Therefore, here is a recap:

August 4th: National Mustard Day

Yes, there is a National Mustard Day, and there is a National Mustard Museum! It celebrated on August 4th according to the National Mustard Museum in Middelton, Wisconsin.


Mustard started making brief appearances around 42 AD but was not widely used until the 13th Century, primarily in France. From there, mustard's popularity spread throughout Europe and eventually to the Americas and the Far East. Mustard at the time was being made with vinegar which made it taste much more acidic than what we are used to tasting today. The French city of Dijon is responsible for replacing vinegar for verjuice which made mustard much more easier to enjoy as a condiment. From there, mustard became much more widely used and an abundance of variations were born.

My personal favorite way to use mustard is to mix it with mayonnaise and spread it on sandwiches or use it for french fries. My favorite is in fact Dijon style, but there are so many versions out there that there is a mustard for everyone.

August 5th: National Waffle Day

Apparently, I was a little confused as to whether August 5th or August 24th marks National Waffle Day. August 24th is the anniversary for the US patent for a waffle iron so I will share more then. For now, here is a photo to feast on until the "genuine" Waffle Day is celebrated.




National Root Beer Float Day

August 6th marks the day to celebrate the two very popular American items, root beer and ice cream. It was originally called a Black Cow back in the late 1800's in Colorado by Frank Wisner until it evolved to the Root Beer Float. The item became so popular that alternatives began being used such as using Coca-Cola, Ginger Ale amongst other sodas.

Therefore, here's to you Root Beer Float. You deserve it.




Watermelon Day /  by Connfessions of a Reservationist

Yes, the challenge continues. Today is National Watermelon Day. One fact I had no clue about this filling fruit is that it originated in South Africa before it made its travels around the globe.

Watermelons can be a ton of fun besides eating them. One of my favorite summer memories was to have a watermelon contest, where we would cover watermelons in Crisco and dump them in a swimming pool. The first person to bring one out won the contest, usually given a fun prize.

The day is not over yet, so enjoy the watermelons while they are still around!

Food Holidays of August /  by Connfessions of a Reservationist

In light of Julia Child's birthday this month, I decided to celebrate every food holiday for the month of August. Yes, this will be quite the challenge, but who would not do this to celebrate for one of the greatest cooking educators in American history?

We started off yesterday with National Raspberry Cream Pie Day on August 1st. Unfortunately, I did not find an exact cream pie yesterday, but I did find this lovely raspberry cupcake from Crumbs Bake Shop which I think sufficed just fine as the replacement.

So what is on today's menu? Well, today is National Ice Cream Sandwich Day so I plan to have a much easier time finding the perfect ice cream sandwich for today's celebration. I will keep you posted on my progress.

The Negroni /  by Connfessions of a Reservationist


The Cardinal ...Camparinette...Americano...Negroni. This classic cocktail has gradually become one of my very favorite cocktails to both drink and make. I first tried this cocktail in Europe very many years ago and I think my palette was not developed enough at the time, because I did not enjoy it as much as I do now. This magenta masterpiece is very simple to make but also has a variety of flavors. Let's face it, when a drink consists the combination of distinct flavor profiles such as Gin, Campari and Sweet Vermouth, one must know that this drink has something to say.

The Negroni was not considered the "Negroni" until the early 20th century in Florence, Italy. A Count by the name of Camillo Negroni once asked for a stronger version of an Americano (Campari, Sweet Vermouth and club soda) at a bar, and the bartender replaced the soda with gin. The rest is history.

The Negroni fell behind the spotlight until recent years, particularly in America. Now, many trending restaurants and bars are bringing this historic drink back on the stage. There are restaurants such as Fig in Charleston, South Carolina that constructed an uber-creative Negroni cocktail menu in 2011 (www.eatfig.com).

Another great component to the Negroni is that it is somewhat versatile. You can make it on the rocks or straight. You can vary on what you would like to do with the orange, whether its zest, juice, bitters or a peel. Just about any Gin will work for a Negroni and you can use either a rocks glass over ice or a coupe glass. You can also vary the pours, however I like mine equal parts Gin, Campari and Sweet Vermouth.

So, what are you waiting for? Give this classic a try. It is well worth it.

Reminiscing at Taylor Gourmet /  by Connfessions of a Reservationist


A new sandwich shop has taken the District by storm, Taylor Gourmet. This hip DC deli not surprisingly started with two guys from Philadelphia who traveled everywhere to find the perfect hoagie.  Their first establishment back in 2008 in the Atlas District on H Street even helped revitalize the community.  Now, they landed on K Street,  U Street Corridor, and even in Virginia and Maryland.  They even cater their deliciousness for events, businesses, or any occasion you like.


Taylor is a combination of chic modern interior design with simply wholesome sandwiches and salads. Every sandwich and salad has a descriptive name which is very similar to a location I passionately adore and miss back in NY: Zigolini's Deli. The only  thingTaylor is missing is pasta and a dine in restaurant to go along with it.

What did I try? The Island Avenue, filled with chicken breast, arugula, pesto and provolone cheese. To be honest, the flavors even brought me back memories of going to Zigolini’s Deli when I lived in New York with my former co-workers, where we would enjoy our sandwiches in Battery Park.  If I only added dried tomatoes I would be back home.
Overall, Taylor is a uebersatisfying addition to the deli world in the District, despite the fact it makes me think of other delectable items elsewhere. Maybe that is what they are supposed to do: make their sandwiches so authentic that it brings you memories of the last time you had a sandwich this good.
Click below to discover more:
Taylor Gourmet
Zigolini's


World Nutella Day Returns! Mini Chocolate Chip Nutella Cookie Sandwhich /  by Connfessions of a Reservationist

Mini Chocolate Chip Nutella Cookie Sandwich



Yes, World Nutella Day has returned! Ever since I discovered this fun site, I feel proudly obligated share the world my personal love of Nutella. I first discovered this treat in Germany where I have developed a long loving relationship with over the years. I first saw it in a kitchen where people were simply spreading this chocolate hazelnut delight over freshly baked bread. I never thought there could be such a treat as chocolate hazelnut spread! Yes, I always imagined something like that in my dreams but I never thought it could actually be done! But then again, I was 12 years old at the time and was quite naive.

This year, I decided to take an American approach to the holiday and make Mini Chocolate Chip Nutella Cookie Sandwiches. Sadly, I did not make time to make homemade cookies, but this is a great after school snack or a creative way to have with coffee or a dessert.

Ingredients:

Two mini chocolate chip cookies, preferably Famous Amos if in the United States

1 tsp of Nutella

3 Hazelnuts, crushed



Take the one teaspoon of Nutella and spread it on one of the mini chocolate chip cookies.



Sandwich the two cookies together.



Roll the sandwich over the crushed hazelnuts.



Enjoy



Beware, you cannot have just one so be prepared to make many!

World Nutella Day



Time to Tip /  by Connfessions of a Reservationist


The tip on a restaurant bill. A judgmental, embarrassing, critical, gratifying, rewarding, frustrating and sometimes annoying task we have to do when out dining in the United States. Before the age of the internet, tipping on a bill used to be one way of expressing a guest’s opinionof the quality of service they received at a restaurant. It can be incentive or an insult depending on how good the service is at a restaurant.  Tipping a server at a restaurant is custom that has many forms of etiquette.
What is behind the tip? How did we start this complicated but yet simple practice? The origins of tipping are unknown but noted during 16thand 17th centuries in England. Guests would drop a small amount of change in a bowl before being served in public establishments with the term, “to insure promptitude” next to it. Theoretically, this term evolved into the acronym, “T.I.P.” but has yet to be historically proven, because acronyms were not commonly used in England during the 16th and 17th centuries.
Tipping gradually travelled to the United States during thelater part of the 19th century, when many Americans began travelling to Europe and discovered this noble practice at pubs, restaurants, and coffeehouses amongst other places. They returned to the States and flaunted this gesture to others. The practice rapidly spread as a result, but opposition also brewed in various areas of the country. Americans believed that the practice of tipping someone was one of the main reasons why they left England in the first place. Anti-tipping groups and laws came into place in various areas around the States, but Americans continued the practice as it was another way of earning some extra money.
While Americans protested against tipping, Europeans modified the practice in the mid 20thcentury by adding a service charge to the bill rather than being subjected to tip. That way, servers are guaranteed a certain amount, and if guests would like to tip a “little” extra because of the quality of service they provide it is perfectly fine to do so.This gradually became re-known in Europe, and once Americans discovered it they started considering service charge themselves.
Today, a portion of restaurants throughout the States have service charges rather than tips, and some restaurants use service charges incertain circumstances such as large groups. However, Americans continue to prefer tipping, because of what I previously mentioned: It is a way of expressing their opinion of the quality of service as well as an incentive to earn more money.
Tipping in a restaurant can be a vulnerable subject and has many different forms of etiquette around the globe. Tipping a server in arestaurant in the United States is completely different than tipping someone in Spain or in Japan.  In fact, the Japanese consider tipping a server an insult rather than gratitude.  I am sure all of us, first-time tourists have made the initial mistake of tipping too much, too little, or simply tipping at all. How can all of us prevent it? Simple: buy a travel guide, do some online research, reach out to a friend who lives or has visited there.  One will eventually realize that the world does not have a set salary for all restaurant servers, and that tipping less than 5% in the United States is considered poor but yet completely acceptable in Europe.  Therefore, I encourage anyone for when they go out to the next hotspot restaurant, remember where you are and  look between the lines when the infamous bill returns to the table.

Alfajor el amor /  by Connfessions of a Reservationist


My new obsession: The Argentine dulce de leche treat, the Alfajor. I just cannot get enough of it every time I see one. I am going to admit that there are just not enough places for authentic, homemade pastries in the District, and it is so nice to finally see an emerging example of one.

This morsel of caramel, coconut goodness is historically an Arabic treat that is now commonly found in Medina Sedonia in Spain which are mostly seen as a cylinder filled with almonds, honey and cinnamon. Eventually this treat travelled the Atlantic ocean and over to Latin and South America where its descendant was born.

Dolcezza is the home to this Alfajor above at Dupont Circle. Mostly known for its coffee drinks and gelato, Dolcezza also creates irresistible treats such as these to ensure your coffee is not served alone.

Check it out: Dolcezza Gelato

1704 Connecticut Avenue NW
Washington, DC 20009
202.299.9116

The Daiquiri /  by Connfessions of a Reservationist

So, I have been cocktail crazed, and I cannot get the Daiquiri out of my mind. No, not the oversweetened, frozen concoction that hides in the freezer. I am talking about the simple cocktail originated in the early 1900's and considered one of Ernest Hemingway's favorite drinks.

Starting as a local drink in 1905 by American engineer, Jennings Cox in Cuba, the idea to use rum with lime juice and sugar started from supposedly running out of gin. American Navy officer, Admiral Lucius Johnson brought the recipe back to the States in 1909. The Daiquiri's popularity grew silently until Roosevelt's Good Neighbor Policy, where he opened relations with Latin America, the Caribbean and Cuba. From there, the rest is history.

Why am I am in love with it now? It is too simple to make: measure, shake and strain. No fuss with garnishes and extra additives. I think drinks at one point in time became too complicated, and that we are going back to using simpler ingredients with simpler methods. The Daiquiri is a perfect example of simplicity in a glass.

Classic Daquiri

2 oz Rum
3/4 oz Simple Syrup
3/4 oz Fresh Lime Juice

Pour over ice and shake. Strain into cocktail class. Traditionally no garnish.

Advokaat Nostalgia /  by Connfessions of a Reservationist

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I cannot get over the fact that I rediscovered the Dutch liqueur, Advocaat recently in the district.  A good friend of mine introduced it to me when we lived in Germany several years ago. The novice in me cringed at the very thought of an egg liqueur and that it is used for desserts or to be enjoyed on its own with a spoon because of its thick consistency. My first experience with it was with gelato and will never forget it. This liqueur mixed with chocolate chips and vanilla gelato makes something that one just cannot forget, that is if your palate leans in that direction. It is also a major ingredient in a the Snowball cocktail. 

Advocaat is a liqueur made of eggs, sugar, vanilla and brandy. It is better known as Eierlikoer in Germany or Rompope in Mexico or ajerkoniak in Poland, where the difference lies in the alcohol used. The thick version has not been known to travel outside of Europe while the more liquid form can be distributed internationally. This liqueur is a pure example of past nostalgia so I choose carefully when I want to enjoy it just so I will not waste it to the last drop.

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The recipe is relatively easy to make by yourself at home, but if you rather buy a bottle Bols has been the most successful to find here. Below are some links to for further exploration:

http://dutchfood.about.com/od/drinks/r/Advocaat.htm 

http://www.in-the-spirit.co.uk/cocktails/view_cocktail.php?id=241

Recollections of the District /  by Connfessions of a Reservationist

I am proud to say I am now slowly but surely able to make time to return to the Confessions. Its been an interesting nine months thus far and it can get only more interesting as time goes by in the District. As a result, I was not able to do much other than create a collection of discoveries, pictures and observations over the past several months which will surely change, I hope!


Chacuterie and Cheese

One of the newer and addictingly edible trends I discovered here in DC is the cheese and chacuterie world. Honestly, I could live just eating cheese and meat literally all day, every day, one the hour, every hour. That's how much I have fallen for it. There is so much to learn in one the most simplest forms of two food groups: cheese and meat. Every time I have been in a restaurant that has cheese and or chacuterie, we have not turned it down.



One of my favorites: Proof, hands down. The selections seasonally change and their honey, applesauce, and mustard are just too mouth watering to turn down, depending if you order a cheese, meat or both. I can never make a decision so we have opted for the selection of six cheeses and the chacuterie board.



If you are the do it your own kind or like to take something to eat when going out of town, I recommend going to the AM Shop or Cork Wine Bar's store. And of course, Cowgirl Creamery. They have a great selection in the area for the more adventurous cheese lovers. Even the most casual of restaurants serve their own specialty cheese plates, such as Tryst in Adams Morgan. What can I say? The cheese plate is one of the simplest but yet delectable dishes anyone can enjoy.

Food Trucks

Ok, so I obviously had my initial experiences with so-called gourmet food "a la truck" back in New York which were comically eye opening and surprisingly delicious. Atlanta attempted to get the trend moving south which currently has mixed results.

DC is interesting, however. At first, I thought noticing the groups of foodmobiles slightly outdated but I think its has simply grown into another way of eating in the city. DC has several food truck congregating areas that almost makes you think it is a mobile bazaar of some sort. Everything from grilled cheese to organic salads to empanadas to cupcakes, it is all there right in front of you! However, if they do not have any people there any longer than ten minutes at at time they must move their marketplace to someplace else.

The Rooftop

I was so naive to think that only New York and Chicago were the only places that creatively use their rooftops into creatively but yet original places to eat and drink. DC has old and new places that I did not think has fun environments to enjoy the skyline while dining, and there are lots to choose from: everything from the Reef and Perry's in Adams Morgan or the sexy and vibrant POV lounge at the W Hotel amongst others in Logan Circle and H Street.

Local Beer



Yes, the Midatlantic also caught on to the local beer movement just like everyone else with beers like Starr Hill and Evolution, some of which are actually preferable to me other than Atlanta's Sweetwater but then again, some of it is preference. Do not worry, I will get to this later.

European Discoveries





Yes, I discovered some things I have not seen in a long time that I could not even find in New York, oddly enough. Some of my favorite pastries such as below and the odd liquor from the Netherlands, Advokaat, also known as eierlikoer. It contributes to some great dessert dishes, my favorite ice cream ever, coffee, and of course, egg nog. Yes, it sounds odd but it is a must try. I stumped upon it during a long walk in Capitol Hill at Schindler's.




Farmers Markets



Unsurprisingly, DC has their own representation of farmers markets around the city and are great to spend  your mornings or afternoons.

Creative Cocktails



Some flirtatious drinks at the Gibson.

Prizes Inside

Yes, I discovered cereal boxes with the long awaited prize inside during a trip to the grocery store. I do not know about you, but I always looked forward to searching for the prize as a kid and was deeply disappointed when they disappeared. Its nice and slightly nostalgic in a kitchy way.

Do I miss anything yet? Yes, Mexican pastries and peaches so far, but I am sure I will find new attachments soon.

The DC Cupcake Movement /  by Connfessions of a Reservationist







Cupcakes. Everywhere.

I think this was my first thought as I settled down in this town. Yes, New York as their own league of cupcake competitors, but I think DC made it very clear that it is now a land of cupcakes, officially making it an American commodity just as significant as burgers or pizza. We can probably thank the media for its involvement as well as places like Georgetown Cupcake who I think should be claimed as the pioneer of the DC cupcake movement. I think DC is in need of more identities other than just being the wonderful capital of the United States and having a progressively creative cupcake industry is an example.



Georgetown Cupcake

Overall: It is more than worth my bike ride or hike to Georgetown to indulge in these moist creations. They are not just a result of media popularity. Georgetown Cupcake honestly produces an exceptional balance between the cake and the icing. Not too much and definitely not too little. I save these on special occasions or just to make my bad days turn into good ones.

3301 M Street NW
Washington, DC 20007
202.333.8448



Red Velvet

This tiny cupcakery is almost a routine for me once a week, as both locations seem to be near me on a regular basis. My favorites? Red Velvet, obviously but I also fell in love with their peanut butter cupcake. Topped with a candied peanut on top, it is my regular weekly fix unless I am having a rough week and end up including the red velvet.

501 7th Street NW
Washington, DC 20004
202.347.7894

2029 P Street NW
Washington, DC 20036
202.822.2065
http://www.redvelvetcupcakery.com/

Crumbs

Ah, one of my favorite New York institutions decided to travel south. Crumbs is perfect when I experience more of an intense cupcake craving. These enormous, imaginative cakes either make my morning (yes, I have that much of a sweetooth) or afternoons when I can share with friends over coffee. I can never get enough of the Boston Cream or my new favorite, Bryant Park.

604 11th Street NW
Washington, DC 20005
202.737.4001
http://www.crumbs.com/



Hello Cupcake

I feel like I am in an ice cream store whenever I stop by this Dupont Circle location. They tend to sell more of a stereotypical vision of cupcake with its thick, swirly icing surmounting the cake. Good? Yes, but I am just not attached. Maybe I will give it a little more time.

1361 Connecticut Avenue NW
Washington, DC 20036
202.861.2253
http://www.hellocupcakeonline.com/

Cakelove

This was my least favorite of the ones I tried so far. I felt like I could make these at home. Sure, they look great, but I just was not fascinated with their quality compared to the other competitors. However, I do like their idea of having a bakery on one side of the street and a cafe on the other side.

1506 U Street NW
Washington, DC 20009
202.588.7100

On my list:

Sprinkles

I have yet to visit this Georgetown competitor but will definitely make the visit once it stops looking like this:



Curbside Cupcakes

Yes, DC even has the cupcake truck! I always notice it somewhere on my way to work or home but have not found the opportunity to track this cupcakemobile down.

It's about time /  by Connfessions of a Reservationist

Yes, it's about time. It has been over four months since I have been able to find the time to sit in front of this tiny computer to do anything. My sincere apologies to anyone who has been wondering where I have been.

I finally relocated from the deep south back to the east coast. I thought New York was the end all to be all, but I thought I really do not have to be back there this second. I have all the time in the world and can make that decision later if that is what I really want.

On that note, I am now in DC. After years of travelling here as a child, a student, and a broke, young professional I decided to move to the place I always regularly visit. I am not even homesick yet!

Anyway, onto the real stuff: FOOD. I am definitely not overwhelmed as I was in New York but not uninspired as I was in Atlanta (yes, I am sad to say there needs to be a little more versatility in the restaurant scene there). I have to admit, I thought I knew DC from visiting here so much, but I really had no clue what DC's food and dining scene really was until I started "digging in". Therefore, I will start with featuring some of the new edible discoveries I made of this old city I thought I knew.

The Bread Maker Trials /  by Connfessions of a Reservationist

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I have been spoiled by homemade bread thanks to my family in Georgia. Now that I am finishing my project down south and heading back north soon, they were kind enough to purchase a bread machine for me so I will not have to resort to Wonderbread. I was so excited to try it but quickly became disappointed as my first loaf of bread turned out as small as my fist. I checked the recipes, and I was doing everything as instructed but something was wrong.


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Maybe the recipe book was incorrect? So I tried a second time but changed the order of ingredients. Still, nothing rose before my eyes. I was determined to solve this problem so I called the Customer Service hotline for the bread machine and asked them if there were any mistakes in the recipe book. They told me there are two recipes that had the incorrect measurements of water, nothing more.

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I realized I was using regular yeast for the past 6 hours rather than bread machine yeast. Of course.

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I tried one more time, and it worked perfectly. It worked so well that I decided to show and tell to everyone, proving not only to those customers who complained online that this very same bread machine was not working but to anyone who is considering buying a bread machine. Please do. Once you start realizing how different fresh, homemade bread is from generic products, you will never go back to packaged bread again. Just remember to double check your recipes.

Bread maker: Wolfgang Puck 1lb Automatic Bread Maker