The wait is over! I’ve finally decided to make none other than József C. Dobos’ namesake cake: DOBOS TORTA.
A novice baker at heart, I’m far from the talents of many experienced ‘pâtissiers’ but I love a good challenge. Already having made ‘zserbó szelet’ and ‘beigli’, this next baking feat is yet another ‘magyar recept’ – Hungarian recipe – for good eats.
First thing’s first, why have I waited so long to make ‘Dobos torta’? Excellent question! Well, here’s the tea: the melting of sugar to create caramel, which is a requirement for this recipe, is scary – plain and simple! The mere possibility of burning sugar beyond recognition and ruining a pot in the process or risk getting burned by molten sugar is daunting enough that I have forgone the attempt to make this very appealing chocolate buttercream layered cake for years – until now, that is!
Do-bossing it up – in the kitchen – the moment has arrived: it’s DOBOS making time! Getting started, I scour online recipes but with plenty of choices abound and variations to the traditional Hungarian torte along the way, my advice is: find directions that suit your baking style or needs.
Successfully following the “Dobos Torta” recipe found on the Petit Chef’s website, the making of this Hungarian edible treasure is somewhat tedious, definitely time-consuming and yields an “oh-so-worth-it” delicious finale. Similar to my previous baking adventures in which I followed Hungarian recipes, Magyar desserts are undoubtedly flavourful and among European’s finest, but they take time to prepare.
Having no regrets, the making of ‘Dobos torta’ is nothing short of an epic showstopper. Sensuously teasing to the palate, this lovely six layered sponge is not only abundant in nutty hazelnut and intoxicating cocoa-induced velvety frosting, but the ‘pièce de résistance’ is the “not-so-scary” caramel topping, which is easy to declare – post-triumph – given that it is surprisingly more manageable to create than I had first anticipated.
Grateful for yet another mission sweetly accomplished, all I have to say is: I’ve never had to use so many eggs and bowls for a dessert! Humour aside, the outcome upon all the effort invested to bake, assemble and decorate the semi-complex ‘Dobos torta’ can be a truly a gratifying experience for self-taught bakers – like myself – and equally for those who are lucky enough to indulge in a piece or two of this luscious cake. Taking a page out of history to bake up tradition, praises to the late chef, József C. Dobos, whose sponge cake ‘recept’ is a winner in my household – “Köszönöm szépen, thank you very much!”
Copyright © DISHFUL, 2021. All Rights Reserved.
Engulfed by live-streamed media, how can anyone not be affected by the horrific reality of Paris’ beloved Notre-Dame Cathedral? I, like much of the world, knowingly have been moved. Feeling nothing short of shock, disbelief and utter heartbreak, I can’t even imagine how witnesses on-scene had felt, watching everything from the envelope of smoke hovering this national treasure to the final fall of the iconic towering spire, too aflame to withstand the heat.
In great thanks to over 400 firefighters, however, good news is: the fire has been put out, much of the ornate exterior structure still stands, and the global community is stronger than before, ready to co-operate, rebuild and revitalize ‘Our Lady, Notre-Dame.’ 
Wanting not to dwell on the devastation that is still all too real, the Francophile – in me – would love to share glimpses of the beauty of this gothic-inspired edifice, as I had once seen through my camera lens. Documenting my travels with images, as many do, I’m happy to have captured Parisian landmarks including the aforementioned heritage site. Clearly, this truth is evident more so now than before, and is undoubtedly worth revisiting in timeless photographs.
Heading left and right – separate days, mind you – 1323 Columbus Avenue and 2801 Leavenworth Street is where you’ll find the aforementioned ‘wake-up’ worthy venues. Spotlighting the Waterfront Bakery, here you’ll find a taste of ‘joie de vivre,’ in a quaint Parisian-inspired p
Singing praises to both chefs, “Aw, shucks!” Indeed, these oysters are made right! At the Bourbon House, oysters are the prime starter to the contrastingly rich main course. Modestly seasoned and perfectly broiled, oysters are fresh tasting and made vibrant with a splash of zingy lemon. Far from overbearing, a couple of these buttered mollusks are enough to keep you satisfied in anticipation of signature entr
Moving on to another great, Galatoire’s 33, this is the place for your choice of oysters prepared 
Having a little bit of this and that, I have no complaints whatsoever. Take the crab ‘au gratins’, for instance, this bubbly hot dish comes fully-loaded with lumps of crab meat embedded in a creamy cheese sauce. And, for those after lighter fare, salads like the lobster chop are made extraordinary by ingredients like beets, avocado and, of course, the Maine shelled star.
Cooking up variations of delicious, Galatoire’s 33 undeniably uses fresh product for an ultimate seafood experience. Fortunate to have tasted oysters, crab cake, lobster, and then some, find no Little Miss Crabby here. But if you’re not into seafood, meaty offerings like burgers and steaks run plenty, too. Whatever your appetite’s desire, then, Galatoire’s 33 reigns top in quality and variety. That’s all! 
For a foodie who encounters a ‘sign’ professing to be the ‘original’ – anything food related – there’s one motto to follow: “Veni, vidi, vici!” Caesar knew better and, in suit, so do those with a curious appetite.
Spotting such signage in New Orleans, I open the doors to Central Grocery, to experience the hype of their famous muffuletta. Self-proclaimed originators of this Italian sandwich, who wouldn’t want to sample a bread-encased ‘charcuterie’ spread, let alone a chance to step into the world of the “Home of the Original,” itself? Passing rows of jarred pickled veggies, dry pasta and sauces, I know I do! 
Never having tasted bad mortadella, there’s some debate to what makes a perfect sandwich. Without a doubt, the cuts of premium deli are fresh and tasty on their own. Similarly, you can’t go wrong with an untouched homemade recipe for success as seen in the marinated olive salad that’s heightened by aromatics such as celery, carrots, garlic, and oregano to name a few. All delicious, the aforementioned can easily be enjoyed together or alone. Still, to me, the bread takes the prize. 
Covered with toasted nutty goodness, this bread is golden: it bears a crispy exterior all the while remaining soft and chewy to the bite. Light as air, this porous loaf is sponge-like to the touch and, although less dense than a focaccia, well made. So much so, in fact, it holds its shape despite the absorption of the olive oil dressing, and the weighted addition of meat and cheese slices. Carb-praising aside, the only crumbs you’ll find are none – a muffuletta 
Evidently worth imitating, I can see why Central Grocery prides itself in being the creators of the muffuletta. In consideration of its popularity, this grocer offers delivery service for those who can’t stop by 923 Decatur Street. But for those who can, the making of your own muffuletta is as easy as ordering some deli and picking up a jar of the signature olive salad. With the necessary ingredients available in-house, this grocer has those wanting to recreate the humble meat and cheese hand-held covered. Happy to have arrived, witnessed and tasted the ‘original’, the verdict’s in: the real-deal muffuletta is a new lunch box favourite. 
Do fairies 
Finding no designated boards, here, the walls 
Going for a classic, the bartender first sets up an absinthe spoon with a sugar cube atop a glass. Pouring some Butterfly Absinthe over the sugar, he then lights it on fire. Kindly explaining each step – for the absinthe novice that I am – he leaves the cube ‘en flambl
For the final touch, he dilutes the anise-infused spirit with more water, and stirs-in the semi-dissolved sugar. A spectacle to behold, the once clear absinthe has distinctly changed to an opaque lime green, which the bartender details is a result of a chemical reaction known as ‘louche.’ Clearly a pro, the bartender ‘appropriately’ concocts a drink that leaves me with a cloudy absinthe and word for the day.
In a dough-nut shell, they’re plain-Jane – ‘au naturel’ – bundles of fried up comfort, no frills required. And, as with all fried foods, be sure to enjoy these goods while they’re hot. 
DISHFUL 