Amsterdam was not a foodie trip, but I did manage to cross off some important Dutch must-haves during my two nights stay. There was a deceptively light-looking, but incredibly filling bacon and spinach pancake (Pancakes!), the best fries ever (Vlaams Friteshuis), a slice of Dutch apple pie, and Indonesian food (Sie Joe). I regretfully ate a whole street-sized stroopwafel to myself, which obviously left me feeling sick for a while – so much caramel!
Luckily, the weather was bright and warm. I spent most of the time walking between museums (Rijksmuseum, Tropenmuseum, and Foam Photography Museum) snapping as many photos of the canals as I could. Amsterdam is a close second to Paris in terms of a unique architectural identity, it makes for very pretty photos.
O, the wonderful life of a graduate student! Guess who jettisoned to Amsterdam for a quick research trip on Wednesday. The life. I am definitely going to miss this when I go back home in a few months.
Not part of the research were my visits to some wonderful cafes (not coffee shops as those are entirely different things in Amsterdam). My favourite was Espressofabriek in Westerpark. They kindly made me a single serving of Chemex pour over coffee. The classic Dutch apple pie is not to be missed.
In full declaration of my total ignorance about Amsterdam, I have to admit that I was so surprised by how beautiful the city was. I always thought it would be seedy on the account of the Red Light District and the “coffee shops”, but it wasn’t at all. More photos to come!
Pazzanistraat 39, Amsterdam | Twitter
Chef Francisco Alejandri‘s Lime Charlotte is a beautiful, simple affair. It is Maria biscuits layered with a tart lime custard, and then finished with lime zest and a drizzle of fruity, fragrant olive oil. I first had it three years ago, back when Agave y Aguacate was still a stand in Kensington Market. Luckily, Jennifer Bain (The Saucy Lady columnist) has the recipe up on the Toronto Star website and the Toronto Star Cookbook.
The dessert is really the easiest! It’s simply a matter of mixing the ingredients (condensed milk, evaporated milk, limes) and assembling the dish before refrigerating and serving. The olive oil is indispensable. The recipe calls for arbequina, but I substituted it with the highest quality I could find.