February 1, 2013 · 11:28 AM

Brazil: Acarajé at the Feira Hippie in Ipanema

Feira Hippie
Praça General Osório, Ipanema
Rio de Janeiro

brazilOne of our favorite treats in Bahia was acarajé, fried chickpea fritters.  You can find acarajé stand on nearly every corner in Salvador da Bahia, however it is a little rarer in Rio de Janeiro. But fear not, we found a place to get our acarajé fix. There is an acarajé stand at the Feira Hippie “Hippy Market” in Praça General Osório, Ipanema, Sundays until 5 PM. While the main stock in trade at the Feira is clothing, bags and souvenirs, we were on a mission for another good for sale: acarajé. There are two acarajé stands bordering the feira, and we patronized the one closer to the beach, since it seemed to be doing brisker business. The stand itself is only there for the feira, but there is a complete setup – including the requisite vats of hot oil for frying the fritters. Each acarajé costs R$ 8 ($4 US), which would be considered highway robbery in Bahia. 

Acaraje

A Taste of Bahia in Rio

However, due to our hankering for acarajé, we thought it would be worth it for a splurge. Even compared to the acarajé in Bahia, we thought the Rio rendition was extremely delicious, and it was fresh out of the fryer. Along with the acarajé, you can get the traditional topping of peppers, salad and vatapá (a sort of condiment with shrimp and palm oil). The vatapá was fresh and we loved the fresh cilantro in the salad topping. So it may cost you double of those in Bahia, but Cariocas have a place to get an acarajé fix.

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January 31, 2013 · 11:04 AM

Finding the Best Açaí in Rio de Janeiro: Vero Suco

Vero Suco
R. Sen. Dantas, 76 – Centro
Rio de Janeiro

brazilVero Suco is a typical Brazilian juice bar – fresh fruit piled on the counter, a somewhat dated 1980s look and a giant menu (and conveniently located just steps from our apartment!) There were also a variety of sandwiches also for sale for less than R$ 10 apiece. They were passable, but the juices and açaí were definitely the stars of the show.

VeroSucos

We got an açaí bowl for 8.90, which had 500 mL of açaí . We went two times: the first time the bowl had an excellent taste and texture, but was a little disappointing the second time. Regardless, Vero Suco was the first place in which we were served granola in a side dish. We are used to a small sprinkling of granola or a small granola packet. However, the bowl of granola was a revelation! This way, we can add granola as we see fit, bit by bit. A standard granola package has too little for an entire bowl, and getting it batida (mixed in), while tasty, denies you the visual appeal of fresh granola on top of the purple açaí. This was one of our favorite açaí bowls in Rio so far, and we enjoyed the price and the copious amount of granola.

Value: 4/5. A 500 mL bowl, with free granola, was R$ 8.90.

Taste: 10.5/15. Very good. Tasty, but could have brought out more of the fruitiness in the açaí and other accompanying fruits.

Texture: 7/10. Good. Our first visit was easily 9/10, but our second visit it was too grainy. We worked out an average score here.

Granola: 5/5. Excellent. Served in a separate cup, including two full cashews.

Extras: 4/5. Seating is provided (always a plus), but like all places in Centro, is inside and a little crowded/stifling. This is made up for by the brightly painted walled and extensive fruit decorations. Service is prompt and efficient, but they lose a point for not bringing us two spoons!

TOTAL: 30.5/40

Vero Sucos Acai

While there, we also decided to try some of Vero Suco’s actual juice offerings. Beyond the more typical juices of abacaxi (pineapple) and maracuja (Passion fruit) we were excited to see  beterraba (beet), acerola, graviola and cacau juices. The one that intrigued us the most was cacau, which means “cocoa” in Portuguese. M, of course, upon seeing this on the menu ran up to the counter to order one. We soon found out, however, this is not a chocolate juice. Much like another popular Brazilian juice, Caju (cashew), this juice is from the flesh of a fruit usually harvested for nuts. So cashew juice is from the fruit of the cashew, cocoa juice is from the fruit of the cocoa.  The fruit is particularly mild, and doesn’t really taste at all like chocolate.

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January 30, 2013 · 11:33 AM

Poutine Fest Comes to Chicago

quebeccanadaPoutine, the emblematic Québecois fast food consisting of french fries, brown gravy and cheese curds has become popular over the past few years in the US, especially in the time since we wrote this post. Chicago will now it will be inaugurating its very own Poutine Fest! In the vein of the ever popular Bacon Fest, Poutine fest will feature a wide array of Poutines from over 10 restaurants across Chicago. The fest will occur on February 24, 2013 at the Haymarket Pub & Brewery. We wish we could be there for the carb-n-cheese goodness, so we hope someone will fill us in with a report.

Classic Poutine

Classic Poutine from L’Authentic Burgers & Poutine in Victoria, BC by Jen Arrr

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January 28, 2013 · 9:41 AM

Brazil: Delírio Tropical

Delírio Tropical
R. do Rosário, 135 – Centro
Rio de Janeiro

brazilDelírio Tropical is something like a Brazilian Panera, catering to the lunch rush with a variety of (relatively) healthy salads and sandwiches. For a first time visitor the choices may be somewhat daunting, as is the ordering process. You are handed a printed menu of choices (which changes daily), you then go and pay at the front and then go back to the counter and hand the sandwich maker your ticket: there is a different area of the counter for salads, sandwiches and desserts. Okay, maybe that is not so complicated, but when the restaurant is jam packed, loud and elbows are flying, it seems a little more confusing.
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The main stock in trade of Delírio Tropicala is mix-and-match salad bowls and sandwiches. M got a double salad bowl (R$ 15.90) with 1/2 Quinoa Salad and 1/2 Caesar salad. Other salad options included Tabbouleh, the “Mineirinha” with  zucchini, tomatoes, onions, black olives and Parmesan, and  the “Fernanda” with chard, mango, strawberry, and kiwi, among other options. The salad menu changes daily, so you are never short on choice. L ordered (after a great deal of confusion on ordering processes and M then messing up her order again) a worth-the-wait chicken caesar wrap on “pao arabe” – what Brazilians call flatbread. There is also the option to build your own sandwiches, or additionally pick from soups, quiches and crepes. At the end of the counter is a variety of sweets including the intriguingly named “brigadeiro cone.”

DelirioBread

There is a little area in front to sit, or a more tables on the second floor. However  most people seemed to take their food to go in little paper bags. We definitely understand why this place was so busy with the Centro office crowd during lunch. It was a nice change of pace from heavier fare and fried salgadinhos. Maybe next time we will even try to brigadeiro cone!

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January 26, 2013 · 12:27 PM

Sweets for Australia Day: Milo Cheesecake

AustraliaHappy Australia Day! We love celebrating national holidays with the appropriate food, and look at how festive this nice Australian Milo cheesecake with chocolate crackle crust looks. Milo is a malt and chocolate powdered drink (similar to Ovaltine, but definitely different). We first tried Milo in Singapore, and it enjoys popularity all over the world, but we were surprised to hear it originated in Australia in the 1930s.

Australian Milo Cheesecake

Australian Milo Cheesecake from Raspberri Cupcakes

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January 25, 2013 · 2:03 PM

Pastry Post-Doc in Brazil: Cuscuz

brazilWe were intrigued when we saw a food cart on our street in Rio selling “Cuscuz.” Cous cous, as it is known in English, is very popular in Brazil, due to the large amount of middle-eastern immigrants to Brazil. There are restaurants selling savory cuscuz throughout Brazil (especially in São Paulo) but this version with the same name is something different. More precisely, it is known as cuscuz Carioca or cuscuz tapioca. This sweet version consists of sticky tapioca, condensed milk and a topping of shaved coconut. For a mere R$ 1.50  (about $0.75), you get a little plastic box of cuscuz to go. Now, it is not the most attractive dish, but it sure is tasty, and perfect for an afternoon snack. Fans of tapioca pudding will go gaga for this Brazilian treat, one of the most emblematic Carioca street dishes. Here is an exceedingly simple recipe for cuscuz tapioca in Portuguese. Though you can make it at home, if you are in Rio you will never have to!

Cuscuz

Cuscuz from Rio de Janeiro

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January 21, 2013 · 9:59 PM

Ethiopia: Abyssinia Restaurant

Abyssina Restaurant
5842 North Broadway
Chicago, IL

ethiopian

We swear by Ethiopian Diamond. The restaurant just next door to Abyssinia has, for years, been our go-to Ethiopian place in the city. Its ample portions and wonderful spices never disappointed, and their tasty and delightfully spongy injera converted even some of our injera-hating friends. But, on a whim with friend, we decided to try Abyssinia. And when the meal was finished, we looked across the table at each other, and M said it: “This may sound sacrilegious. But this place might be better than Ethiopian Diamond.”

AbyssinaFood

The menu at Ethiopian Diamond is slightly larger, but Abyssinia had all of the favorites as well as a few new other things to try. M went adventurous and had the gored gored, meat cubes, served rare and covered in spices. Health risks aside, raw meat has never tasted so good: a delectable and unique texture paired with a rich spice blend. Good as they were, the Ethiopian classic doro tibs stole the show: first-class chicken cuts, with sprigs of rosemary and green peppers, the flavors were much fuller and bolder than at Ethiopian Diamond, easily the best we’ve ever had. We also got stewed spinach, and a salad, which had better dressing than at Ethiopian Diamond. We finished off the meal with a full pot of Ethiopian coffee, which was excellent.

AbyssiniaTea

Overall, Abyssinia had slightly smaller portions (for the same price) than ED, and the injera was not as impressive (and at an Ethiopian place, it needs to be). But with that said, its flavors were more developed, bolder, and deeper than at ED, and when push comes to shove, we may have a new go-to Ethiopian place in Chicago.

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January 20, 2013 · 5:04 PM

Pastry Post-Doc in Brazil: Biscoitos Globo

brazil

Having just arrived in Rio, we decided to spend our first day relaxing like any good carioca would: on the beach! We slept in and spent the second half the day sitting on Copacabana beach in celebration of M’s birthday. Fans of the blog will have already read our previous post on How to Enjoy a Brazilian Beach, and thus be in the know about lounging around in this most relaxing of full-service food establishments. True to form, just after we bought our chairs and umbrella, streams of vendor began sauntering by (though we noted that there is perhaps more bric a brac for sale in Rio, and less food, as seen in Salvador). As always, the beach did not disappoint, and we were offered, ice cream, popsicles, roast peanuts, soda, cangas, and many other offerings. We were waiting, however, for a bag of Biscoitos Globo – a light, doughnut-shaped snack that have become a Brazilian beach icon, especially in Rio de Janeiro.

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You can imagine our annoyance when the first biscoitos seller came by and stopped short of our stall before turning around; we had to wait another frustrating 20 minutes (under the sun watching the waves – note the sarcasm) for the second Biscoitos Globo to come by. We ordered a pack of biscoitos doce (“sweet”), for R$3 (about $1.50) which come in a red bag, as opposed to the green-bagged salgado (“salty”) variety. Having never had them before, we think they are a fairly unique treat: a light cookie, ring-shaped, crispy but soft, made from corn flour, and unlike many other Brazilian cookies, they are not overly sweet. The texture is extremely light and airy – almost like an un-cheesy Cheetos. The best part for us: their retro packaging with a distinctive globe mascot. We feel like he could be our mascot as well!

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January 18, 2013 · 10:26 AM

The Pastry Post Doc Goes to Brazil

brazilWe are in Brazil! The second half, or should I say, the second two-thirds of our trip has begun. We are excited to be back in Brazil, a country that likes sweets and pastries as much as Portugal, but also has the benefit on many unique fruits, açaí bowls and amazing cosmopolitan dishes that derive from Native Brazilian, African, Middle Eastern and European influences. We are just getting settled in – and our Internet doesn’t seem to work in the rain (which Rio de Janeiro has been getting a lot of) so stay tuned.

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January 14, 2013 · 10:34 AM

On Our Way to Rio

brazilAs you see this post we are currently en route to Rio de Janeiro, Brazil! We will be staying in Brazil until June, and we are very excited about all of the food possibilities. We only stayed their a brief time last year, so we hope that our 2.5 month stay will get us better acquainted with the city (after that it is off to Salvador da Bahia). We are looking forward to visiting our favorite cafe, Confeitaria Columbo, as well as finding our go-to açaí spot. If you have any suggestions for places to eat in Rio de Janeiro please let us know!

Confeitaria Colombo

Confeitaria Colombo, Rio de Janeiro

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January 13, 2013 · 11:16 AM

Brazil: Brazilian Bowl

Brazilian Bowl
3204 N. Broadway
Chicago, IL

It seems appropriate that for our last post before leaving for Brazil we post about one of the newest Brazilian spots in Chicago, and one which has quickly become one of our favorites. So you may know that we have long been on the hunt for Acai away from Brazil. This hunt led us to Brazilian bowl, which opened up last summer in a convenient Lakeview location. Brazilian Bowl is a brightly-colored restaurant, whose focal point is a large ice cream counter and a “Brazil Bowl” assembly area (more on that later).

BrazilBowlInterior

Much like Feel Rio in Lisbon, Brazil Bowl is bringing to Lanchonete to the Brazilian diaspora. The focal point is the “Brazilian Bowl” which is an assemble-yourself bowl of your choice of meat over rice, and with a wide variety of Brazilian-inspired toppings. ($6.95 for Steak, Turkey, Pork, or Sausage; Vegetarian is only $6.15). For main courses, Brazilian Bowl also has typical Brazilian classics like Feijoada (7.95) and a Bahian-inspired shrimp dish with yuca, dende oil and tomatoes ($8.95). M piled his Brazilian bowl high with fixings: opting for the steak, he paired it with a veggies, corn, lettuce, cheese, and a variety of spicy sauces. While the result was filling and tasty, it was not exactly brazilian. We doubt you will ever find the dish anywhere in Brazil. Perhaps Brazilian bowl is to Brazilian as Chipotle is to Mexican food? But at the same time, a tasty and filling inexpensive lunch spot is not a bad thing, especially with this variety of flavor options!

BrazilianBowl

However, the real star of Brazilian bowl were the fruit options, including our favorite, the açaí bowl. There were two options – $6.95 a piece for either acai/blueberry/agave, or acai/banana/honey. The açaí was delicious, and definitely one of our favorite in Chicago – creamy and with a good amount of toppings. It transported us directly back to Bahia. You can also get smoothies for $3.75 with creative Rio-based names like Copacabana ( strawberry, banana and apple juice) and the Ipanema (Mango, banana, kale and coconut milk).

BrazilBowlAcai

In terms of salgados (salty snacks) there are Brazilian Empanadas, Empadas, with a variety of fillings ($2.25) as well as the chicken-filled coxinhas ($2.25). We were also delighted to sample some pães de queijo (2 for $.195, 5 for $2.95, 10 for $5.49). We make a pact to try these at every Brazilian restaurant, but we are sad to say that  these pães were almost a little too cheesy – who would have thought wed ever say that? Mainly because it threw off the typical tapioca-to-cheese ratio. Next time we will be sure to sample some of the exotically-flavored gelato in some unusual flavors ( such as açaí- yum, or goat cheese). For the açaí bowl alone, we will definitely be back to Brazilian Bowl, post-Brazil.

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January 11, 2013 · 11:28 AM

Turkey: Pide at Karadeniz in Istanbul

Karadeniz
Haci Tahsinbey Sokak, Sultanahmet
(Off of Divan Yolu)
Istanbul, Turkey

turkeyWhen lookign for cheap eats in Istanbul, we got this recommendation from the lovely blog Istanbul Eats. Karedeniz is located on one of the many pedestrian side-streets off of the major thoroughfare Divan Yolu, right at the Sultanahmet tram stop. There are picturesque outdoor tables, though as in other places in Istanbul, you may be joined by a feline friend looking for a few scraps (we sure were!). The specialty of Karedeniz is Pide – though they also sell other Turkish favorites like kebabs.

Karedeniz

Pide is sometimes called “Turkish Pizza” but is in reality a canoe shaped piece of flat leavened dough with a variety of toppings. Pide are not usually a street food, and are often sold in Pide restaurants called “pideci.” This was our first experience with Pide in Turkey, and it was one food we were really looking forward to. The one we got below was cheese – and it was excellent, simple lunch fare, not to mention, easy on the wallet. Other pide varieties available included various combinations of meat and vegetables. M got a generous salad topped with a chicken kebab, which was flavorful and fresh off the grill. If you are in the Sultanahmet, Karedeniz is a great place for great food at a good price. Don’t be lured into the tourist traps!

Pide

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January 9, 2013 · 11:37 AM

The Tarte Tropézienne, Pastry of the Stars

franceA pastry created for Brigitte Bardot – sounds decadent! The duly sumptuous Tarte Tropézienne, from the French riviera town of Saint-Tropez, really does have a glamorous origin story linked with the star. Tarte Tropézienne is a brioche-like cake filled with vanilla pastry cream and topped with pearl/rock sugar. I like the idea of making a Tarte Tropézienne – it is basically a giant brioche roll, sliced open and filled with cream. The confection was developed in Saint-Tropez in the 1950s by a local pastry-maker of Polish origin, Alexandre Micka. When the 1956 film “And God Created Women,” the film with the breakout role that made Brigitte Bardot a star, was being filmed in Saint-Tropez, director Roger Vadim hired Micka as a caterer for the film. The cast and crew, including Brigitte Bardot, fell in love with the cake, and according to myth, it was Bardot suggested the naming the cake for the town. Micka did just that, and the rest is history. The Tarte is still popular all over the French Riviera, evoking movie star glamour of days past.

Brigitte Bardot

…and God Created Tarte Tropézienne

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January 7, 2013 · 12:58 PM

Portuguese Pastry Post-Doc: Croissants at Pastelaria Benard

While the French are known for impossibly delicate and flaky pastries, the Portuguese prefer denser eggy and sugary cakes. The Portuguese take on the croissant is much the same. We heard that Pastelaria Benard had a reputation for the best croissants in Lisbon we were eager to try them (though we did not know what difference a Portuguese croissant would have in store for us). Pastelaria Benard (Rua Garret 104) is located right off of Largo Camões in the heart of Lisbon’s atmospheric Bairro Alto, right next to A Brasileira, one of Lisbon’s most internationally famous cafes. Benard, though less touristy, is just as antique, and practically exudes history.

Croissants at Pastelaria Benard

In the old Pastelaria there is an entire shelf of croissants that are piping hot – fresh out of the oven – so we figured we were in for a treat. However, we were a little confused upon first bite. Yes, these so-called croissants were quite good, but nothing like the classic French croissant we have come to know and love. In this rendition, the dough is cakey and rich like a brioche, not flaky at all! At first we thought we perhaps ordered wrong – but they had given us two straight off of the “croissant shelf.” Though the alleged “croissant” was good in its own right, we are surprised the Portuguese have not given this confection another name, especially since the Portuguese have such creative names for their sweets. However, we have also seen French-style croissants in Lisbon also being called by the croissant moniker (or at least they appeared flakier than this). Very confusing! So be warned, pastry-philes looking for a croissant in Lisbon – you could be ordering a different treat altogether!

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January 5, 2013 · 4:29 PM

Portuguese Pastry Post-Doc: Fradinho

Fradinho, which means “little friar,” is a small traditional Portuguese tart filled with sweetened white beans, almonds and egg custard. In Portuguese feijão–fradinho is the name for black-eyed peas, and many recipes calling for “fradinhos” are calling for this sort of bean. We think it is pretty inventive to have a typically savory item like white beans in a sweet dish. If you did not know the filling was bean-based it would not be apparent, and the fradinho has more of an overall nutty flavor. The most classic place to get a fradinho is from a cafe aptly called “Pastelaria Fradinho” in Mafra, the home city of the fradinho, right outside Lisbon.

Fradinho

A humble fradinho

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January 4, 2013 · 9:45 AM

Holiday Eats: Rosca de Reyes from Mexico

Mexico FlagThe tradition of the “King Cake” spans continents, and is tied to the holiday of Epiphany celebrated on the 6th of January. One variety of sweet celebrating this day is the Bolo Rei of Portugal, and another variety is Rosca de Reyes from Mexico, a ring of sweet bread. Epiphany is known in Mexico as Día de Los Tres Reyes Magos (Three Kings Day), lending the cake its name. Much like the other King Cake varieties, the Rosca de Reyes has a trinket inside, in this case a small porcelain (or plastic) Jesus figurine, the finder of which has to host a party on February 2nd, Candelmas. The Rosca de Reyes is more of a bread than a cake, and instead of frosting, the bread is topped with candied citrus and a bit of sugar. The size of the Rosca is dependent on the size of your party, so here is a recipe if you are expecting a crowd, or another if you would rather have more individual-sized rolls.

Rosca de Reyes

Rosca de Reyes for sale in Mexico City

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January 3, 2013 · 10:36 AM

Portuguese Pastry Post-Doc: Suspiros

If you are a regular reader of ETW and the Pastry Post-Doc you will surely know that most Portuguese pastries are mainly composed of sugar and egg yolks. However, in a slight twist, suspiros are composed of egg whites and sugar. With these ingredients you can see that suspiros are basically meringues, though they are more artfully named as “sighs” (suspiros means sighs in both Portuguese and Spanish). You can find them in most bakeries and the grocery stores in Lisbon, ranging from tiny to almost disturbingly large. At one Christmas market in Lisbon we managed to find suspiros that were as big as a dinner plate, filled with frosting (as seen below). While, many suspiros are not additionally flavored, we like the chocolate variety (or why not try the strawberry). Suspiros are also popular throughout Latin America with some variations, like the Peruvian Suspiro a la Limeña. However, in the Dominican Republic – suspiro is a type of frosting.

GiantSuspiros

Giant Suspiros at the Campo Pequeno Christmas Market

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January 2, 2013 · 12:31 PM

Decoding the Dim Sum Menu

China flagIn the latest issue of the Lucky Peach food journal, there is an awesome guide to deciphering Dim Sum, the classic Cantonese meal where a large and diverse selection of small plates is selected from roving carts. Sometimes the sheer volume of dishes can be a bit intimidating, and if you don’t know what to order, you may feel a bit lost. Though it is especially useful for newbies, even experts may find a tip or two inside Lucky Peach’s guide.

Dim Sum in Hong Kong

Dim Sum in Hong Kong

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January 1, 2013 · 10:47 AM

Happy New Year!

Vintage Happy New Year

[Via Van Paris]

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December 31, 2012 · 10:37 AM

Recipes for Hogmanay, Scottish New Year!

ScotlandFlagWe have not given much coverage to Scotland on this blog (well… any coverage), so we think its time they got a little love. Apparently Scotland is quite well known for the fun and over-the-top New Year’s Celebrations, known as Hogmanay. One of the traditions of Hogmanay is “first footing” where you try to be the first person over the threshold of an house, where you then give a gift of food. Sounds good to us! Common foods given are shortbread (in its many varieties) or a fruitcake called “black bun.” Black bun is a little different than the average fruitcake since it is much richer and denser, and is then wrapped in a pastry case. People with lighter tastes may like cranachan, a type of Scottish trifle.

HogmanayEdinburgh

Hogmanay in Edinburgh by Robbie Shade

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