I get in a rut sometimes when I am trying to figure out what to make for dinner some days, so I try to look back on some of the particularly inspiring meals I’ve enjoyed in order to figure out a path forward. Sometimes there are things that can’t be replicated easily no matter how hard you try and I place some of the things I really enjoyed in this category. I absolutely love Indian food and although I’ve come close, nothing I’ve made resembles the curries I have enjoyed in the UK. I literally could eat Indian food every single day when I travel there, as it’s so flavorful and complex. Maybe one of these days I’ll get to India. But in the meantime, I enjoy things a bit closer to home and a few of the wonderful beverages and meals I’ve had in recent months!
Here are a few of the memorable cocktails and meals I’ve enjoyed near and far:
French 75 (Brasserie Liberte, Washington, DC): This is a famous cocktail made from gin, champagne, lemon juice, and sugar. I prefer it lighter without the sugar and using a teaspoon of honey. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. I enjoyed my version of the cocktail at the Brasserie, a nice spot in Georgetown recently when I went with my husband John and my son Luke. It is perfect for a light day when you are celebrating something special!
Currywurst and Fries (Garten, Severna Park, MD): Currywurst, a popular fast food from Germany, is something I have enjoyed in Berlin in the past. It was invented in that city on September 4, 1949, after a British soldier gave imbiss owner Herta Heuwer curry powder that she used to season her snacks. Usually, the wurst is served with a curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder. It’s best enjoyed with a side of seasoned fries. I had this dish not too long ago in a newish restaurant, Garten, in my hometown, Severna Park, when I went for brunch with my son Luke. They serve my favorite beer from Munich, Augustiner. Life is indeed good when you have both of these items on your table!
Pistachio Escargot Pastry (Du Pain des Idees, Paris, France): Probably the best bakery I have ever visited in my life, Du Pain des Idees is truly magical. It is so good, it doesn’t even have to stay open on a weekend when everyone really wants to enjoy baked goods – that should pretty much tell you everything you need to know!
Salmon Tartare (Vin 909, Annapolis, MD): I love fresh raw fish and the best preparation combines simple flavors such as citrus like the version I had in February at my favorite local spot, Vin 909. My son Luke came with me and he enjoyed even more than I did. It was beautiful to look at on the plate, but even better on the palate. I alternate between enjoying steak tartare and salmon tartare. Both are delicious and so simple.
Grand Marnier Souffle (Josephine Chez Dumonet, Paris, France): I honestly dream of this dessert. It was so light and so flavorful with the taste of orange liqueur that is famous throughout France in a number of dishes. It is made by beating egg whites and using the oven heat until the concoction rises. Soufflés should be served directly from the oven, before they have any chance to deflate. The one at Chez Dumonet is worth the trip across the ocean. I have never had a lighter souffle in my life – shear perfection!
Proper Burger (Duke’s Grocery, Washington, DC): One of the best burgers in Washington, and just about anywhere can be found at Duke’s Grocery a small chain with locations across the city. We visited the establishment located right near George Washington University, where John went to college. The Proper burger at Duke’s contains two Creekstone Farms angus patties, gouda cheese, house pickles, sweet chili sauce rocket, aioli and charred red onion on a brioche bun. It’s messy and delicious and worth the calories!
Gruyere Omelette (Grande Boucherie, New York, NY): Sometimes simple is best and the omelette I had for brunch with Ryan and Luke when we dropped Ryan at school in New York is a perfect example. Used to the burnt looking omelettes from the local diners where we live, we all marveled over the perfection of the tidy package of finesse and delicacy. Its exterior is smooth as silk, its inside moist and creamy, a sheet of tender egg cradling the gruyere cheese slightly melted in the middle. A sublime version can be found at Grande Boucherie, a Midtown Manhattan French brasserie, popular for brunch. It is best served with pommes frites or a green salad, depending on your taste. Either way, it’s wonderful!
The Last Word (Harold Black, Annapolis, MD): My sister and I were determined recently to try a new bar in the town where I live, Annapolis when she visited recently. Harold Black, fit the bill as it is dark and mysterious and resides under the new Acqua al 2 at the top of Main Street on Church Circle. My cocktail, the Last Word, was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks. It had a beautiful color and an enjoyable flavor. I wanted to try to make it at home, but I read that Chartreuse, the French liqueur that is a primary ingredient is increasingly hard to find. Maraschino cherry liqueur and fresh lime juice rounds out this storied cocktail’s ingredients.
Jambon-Beurre Sandwich (Le Petit Vendome, Paris, France): The place that makes what is considered to be the best jambon-beurre sandwich in Paris is located right near the very fancy Ritz Hotel near Place Vendome on a small side street. I read about this sandwich in many places and decided I needed to try it for myself and my friend Sybille was quite game to give it a go. It is made to order using a demi baguette split and smeared with butter, a few slices of jambon de pays (country ham), and slices of what appears to be gruyere cheese. That's it. Nothing more. It is perfection. What I wouldn't do to have one of these while on a picnic by the Bay with a glass of chilled rose. Ah - the stuff of dreams.
I’m looking forward to the next few months when I will travel on a few adventures and get to try new things again. I hope if you enjoy something good, you will share it! I’m trying to make more of these things at home and trying to be a bit more adventurous. Hoping to share some of these items soon!
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