We have noticed a proliferation of profiteroles on menus as of late, and for good reason since they are super easy to make and can be complex in decoration from spun sugar to delicious custards or creams.
A profiterole is a type of pastry, often better known as the cream puff. It shouldn’t be confused with pastries made with filo dough, which can be called puff pastry. Instead, the average profiterole is made with a type of dough called choux pastry, which is a combination of flour, butter, eggs, and water. Usually, this mixture is spooned onto or piped onto baking pans in a round shape, and then baked until browned. The interior of the choux pastry has a soft scrambled egg-type center that is removed before the pastry is filled.
We have made plenty of lists in the past, and certainly soup has been a big draw for the cold, wintery months such as we are experiencing. One of our favorite soups comes from King’s Noodles (read about that place here). There are plenty of mainstays in Dallas such as Fearing’s tortilla soup, a recipe that will not, and should not ever leave that menu. Other perennials include the marshmallow soup at Rise No. 1 which is actually a rich tomato soup with pillows of roasted goat cheese.
Make a better soup and the world will beat down your door, especially when it is 25 degrees in Dallas.
Today we offer a list of some recent favorites. You will want to check these out in your travels about town this week. Continue reading →
If you like eating crabs, then you will absolutely adore the soft shell crab.
Maryland is famous for its many fresh seafood varieties such as blue crab, oysters and fish. Arguably the most delicious variety of them all, however, is the soft shell crab.
So what’s the difference between a regular crab and a soft shell crab, you ask? A soft shell crab is essentially a crab that has outgrown the size of its hard shell and thus shed its exterior layer by a process called molting. Molting consists of a soft shell being formed underneath a crab’s hard shell. Continue reading →
Dallas has so many wonderful hot spots that can supply your sweetheart with an amiable stash to keep her happy for quite some time. We would certainly recommend Dude, Sweet Chocolate , CocoAndre in Oak Cliff, and Kate Wiser in Trinity Groves for starters.
We do love our chocolate. We also also enjoy it in soufflé form, and we have found some of the best places to drop a few dollars on the light and airy dessert that makes a meal more special, especially this time of year when hearts go fluttering at the mere mention of the sweet dish. Continue reading →
Although mainly considered a French dish, escargot, which means edible snail, have been eaten for many thousands of years. Large quantities of empty shells have been found in the caves of prehistoric man, indicating that in various parts of the world they were a common part of the diet at that time. With the rise of civilization, various cultures (including the Greeks and Romans) have continued to eat snails, often considering them a delicacy. Continue reading →
Dallas has so many wonderful hot-spots that can supply your secret stash of chocolate. We would certainly recommend Dude, Sweet Chocolat amd CocoAndre in Oak Cliff, and Kate Weiser in Trinity Groves for starters. All perfectly sweet.
We do love our chocolate. We also enjoy it in souffle form, and we have found some of the best places to drop a few dollars on the light and airy dessert that makes a meal more special. Continue reading →