We just got back from D.C. and I had a great time visiting friends and learning new cuisines (more on that later). We had such an amazing meal at the Cafe Saint-Ex just off U Street in Washington D.C. The latest issue of Bon Appetit magazine tipped me off to the tastiness of the preparation and the quality of the locally sourced ingredients. We all tried something different to make things interesting, but I'd say that the locally-raised prime steak that K ordered was unbelievably good, as well the beet salad with grapefruit, the smoked calamari with lentils, and this decadent sticky toffee pudding that A ordered for dessert. Spoons were sneaking across the table for a taste of that dish. I might even write in to Bon Appetit, to see if they would seek out the recipe.
I’ve done a bit of research in my own right looking for a good source for a classic sticky toffee pudding, and in my search, I’ve stumbled across Luisa’s take on Edna Lewis’s Dark Molasses Gingerbread recipe, which may just as well satisfy that urge for something with a deep burnt sugar, caramel flavor. Now, if I could only find a source for dark molasses—Whole Foods only seems to carry the blackstrap variety, which is from the third boiling of the sugar cane and is bitter. Dark molasses is from the second boiling and is deeper and richer than the first boiling which produces light molasses with a very sugary taste.
No comments:
Post a Comment