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Noe Todorovich is a Washington, DC based lifestyle photographer, and this is her blog. She shares musings, travels, photographs, tips, suggestions and more.

Filtering by Category: food

Chocolate Peanut Butter Pie

Noe Todorovich

I've always been inclined to take the hibernation approach to inclination that is amplified when snow is actually in the forecast for the area as it was a few weeks ago. I don't want to sleep the entire season away, but I do like to hunker down at home and spend much of my time reading, eating and sleeping. 

So before the storm hit, I looked up some recipes for things I knew I'd want to eat and headed to the grocery store. For some reason, I thought about chocolate peanut butter pie, and the next thing I knew I had about 15 opened tabs of various recipes. The result was a hybrid recipe that I'm sharing here so 1) I can find it again in the future, and 2) you can try it out if you want, too!



  • 24 Oreo cookies
  • 1/4 cup butter


  • 1 package cream cheese (8 oz)
  • 1 1/4 cups of sugar
  • 1 cup creamy peanut butter
  • 1 cup heavy cream


  • 3 tbsp. creamy peanut butter
  • 1 cup chocolate chips or chunks
  • 1/2 cup heavy cream or half and half
  • 2 tbsp. light corn syrup


  1. Crush Oreo cookies in food processor and put in a bowl. Add melted butter to cookie crumbs and stir. 
  2. Press into pie pan and chill in fridge for at least 30 minutes.
  3. Beat the peanut butter and cream cheese until smooth.
  4. Add the sugar and beat until smooth.
  5. In a separate bowl, beat the heavy cream until it becomes light and fluffy.
  6. Fold in the whipped cream into the other mixture, stirring gently to combine.
  7. Pour the filling into the crust. Chill for at least an hour. 
  8. In the top of a double boiler, combine the chocolate chips, peanut butter, and corn syrup. Whisk often until the chocolate is melted and the mixture is smooth.
  9. Remove from the heat and whisk in the cream or half and half until smooth. Let cool slightly but pour over the top of the pie while still warm to spread it evenly. Sprinkle butterfinger bits or other candy on top. 

A Taste of Brasil: Brigadeiro

Noe Todorovich


This World Cup has me reminiscing about my trip to Brasil in late 2009 and early 2010. It also has me itching to take another trip! So while I can't be there at the moment, I decided I could at least make some brigadeiro to enjoy a little taste of Brasil here in DC. I even tried to decorate some of them to look like the world and a little soccer ball, but it looked a lot like those failed Pinterest recipes so I decided to keep it simple for the rest of them. ;)

What IS brigadeiro? If you didn't already know, you may have guessed from the pictures but just in case you're still wondering... It's a Brazilian (and Portuguese) chocolate bonbon. And deliciously rich. It was one of those things I never thought about making until my friend told me it was actually really simple. Thanks, friend!

Brigadeiro Recipe


1 can (14 ounces) sweetened condensed milk
3 tablespoons unsweetened cocoa powder
1 tablespoon butter
Shredded coconut, chocolate sprinkles, chopped toasted nuts, etc. for toppings


  1. Combine milk, cocoa and butter in a saucepan.
  2. Stir frequently for approximately 10 minutes over medium-low heat until all ingredients are well combined and begin to pull away from the bottom of the pan.
  3. Remove from heat and let cool.
  4. Roll small piece in hands to create 1-inch ball. Note: the mixture is really sticky and easier to handle if you coat your hands with a little butter. Then roll the ball in topping of your choice (I recommend coconut!). 
And for #TBT, sharing a brigadeiro in Brasil with my little brother in 2010.

And for #TBT, sharing a brigadeiro in Brasil with my little brother in 2010.

Recipe: Buffalo Chicken Tacos

Noe Todorovich

Recently, I was out with friends and we were talking about some amazing wings we had and then tacos Patrick had photographed at the newly opened El Ray. So naturally I ended up craving boneless buffalo chicken wings...AND tacos. Then I had the idea to combine the two and decided I must make this happen. And I am so glad I did. It was simple and effective (effectively delicious). So I decided to share the recipe.



1 pound boneless, skinless chicken (about 3 breasts)
1 cup flour
2 tsp. salt
½ tsp. each of paprika, ground black pepper, and cayenne
1 egg
1 cup milk
Oil for frying
¼ cup of hot sauce
1 tbsp. butter
Celery (as needed, maybe 4 stalks)
Bleu cheese


1. Cut chicken into about ½ inch cubes.

2. Mix flour, salt and other spices in a bowl.

3. Mix egg and milk in another bowl.

4. Dip each piece of chicken into the egg/milk mixture and then coat in the flour mixture. Repeat. (That’s right...double batter these bad boys.)

5. Heat the oil and fry the chicken in it, in batches. I used a wok, but a pot could work as well. Or, a deep fryer, of course! Cook until browned nicely.

6. Melt the butter and combine with hot sauce. Coat the cooked chicken in this sauce.

7. Place chicken on tortillas in a row.

8. Grate celery on top of chicken.

9. Sprinkle bleu cheese on top. You can also use ranch dressing instead.



Photos by Patrick Onofre. :)

Béarnaise tour and tasting

Noe Todorovich

photo 3.JPG

Friday evening, I had the pleasure of attending the Bearnaise media dinner, with the Capitol Hill restaurant slated to open this coming Wednesday. (Thanks again, Alicia Griffin!) As you may already know from my frequent check ins, I've been a fan of Spike Mendelsohn's eateries for a while, so I jumped at the chance to get a sneak peak of the newest addition—a modernized take on the French steak frites. 

I've got some pictures below, but be sure to check out Alicia's photos & Patrick's for even prettier pictures. I just relied on my phone for this evening. :) 

photo 1.JPG
Chef Spike and Chef Brad talking about Bearnaise

Chef Spike and Chef Brad talking about Bearnaise

The tasting started with some escargot, which I had never tried before. What better first time than here, right?! They were served in dishes topped with puff pastry (anything with puff pastry automatically gets points in my book). For my first course, I chose French onion soup, which did not disappoint.


On to the main course...

There were a few sauce options to choose from, and from the looks/sounds of it, all were well liked. I went for the spicy bearnaise, and Patrick proclaimed his bordelaise sauce choice to be THE winner. (Alright, I tried it and might have to agree...) The steak was great, but the frites...



Those were seriously some of, if not THE best fries I've ever had.  

We also got to try the various sides, from the roasted portabella mushrooms to brussels sprouts and bone marrow to Tartiflette. I didn't get any pictures of those, as I was a bit preoccupied with trying EVERYTHING. I can attest to all being delicious.


This is where I had real trouble deciding...and thankfully got to try all three amazing desserts. We started with the chocolate mousse and it was my favorite. Then we had the profiteroles. Favorite. Then the praline creme brulee. Uh oh. How could I possibly pick a favorite? I can honestly say I love all three equally and you really can't go wrong with any. I think I'll get all again, just depending on what I'm in the mood for.

Mousse Aux Trois Chocolats

Mousse Aux Trois Chocolats

Praline Creme Brulee

Praline Creme Brulee

Choux A La Creme Au Chocolat

Choux A La Creme Au Chocolat

The digs... 

The restaurant has a very classy, simple design that showcases several pieces of awesome art hand-picked in Paris and nice little touches like the lighting and exit signs (Sortie!). All paired lovely with the black and white checkered floor and red booth seating.


I also loved the frosted mirrors used throughout. A nice touch! 


And downstairs, near the bar, you could get a glimpse into the kitchen, with a huge B&W photo lining one wall, and reflected in one of those frosted mirrors as well.


I'll definitely be visiting Bearnaise again, and if you do, be sure to enjoy the art found all around as well...


FOOD: Toki Underground

Gina Todorovich

I crave ramen...probably more frequently than any other food. Somehow, despite growing up in Hawaii with all of its Japanese influences, I think I discovered this love for ramen later in life. I mean, if you count Ichiban, I was an addict from a very young age. But let's be real. That instant stuff can't even begin to compare with the REAL stuff, even with substantial at home doctorings and add-ins (lemon juice, hot sauce and veggies, what's up?!).

I'd long heard about Toki Underground, but it took me years to finally make it there myself. I'll be honest that hearing about wait times upwards of four hours had me a little bit afraid to even try, yet determined I should. It must be THAT good, right? I just hate excessive waits though. Well, I was trying really hard to find a way to squeeze it in to plans last month when I stumbled upon this little tidbit: they offer limited, early reservations on some days. SAY WHAT?! Well, in that case...

We found our way (after a little H St. exploring) up the stairs to the little delight that is Toki Underground (and yes, I made some cheesy joke about this not being under groun, ba dum bum...hello? Guys? GUYS?). If you haven't been yet, note that the address is shared with The Pug, and there is a door with a blue sign on it just to the left of The Pug that leads the way. Very unassuming. (Win.)

Most of the seats are side-by-side, like a bar that wraps around the restaurant walls and windows and, if you're lucky, the kitchen. Oh, and the foot rest is definitely made of skateboards without the wheels layered upon each other. (Yes, I initially wondered if the guy I was sitting next to was a skateboarder...) to the real crux of it all: the food!


We started with the fried pork dumplings and pickled cucumbers. Both were delightful and addicting.



Patrick ordered the red miso ramen, which was topped with chasu pulled pork. The broth was infused with soybean paste. It was delicious. I mean, look at it...


I ordered the Taipei curry chicken ramen. I knew it came with fried chicken, but for some reason didn't realize that meant substantial pieces of fried chicken. Pieces that I may have struggled slightly to eat due to my fading chopstick skills (I take full responsibility here.) :) The curry infused broth was really my favorite, something different from what I typically get. I love curry and ramen, so I figured the combination was worth a try.


I definitely enjoyed my meal and will be returning to Toki Underground sooner rather than later. I think it's an experience best shared with a smaller group (of two, maybe three tops) given the space and layout. Definitely consider planning in advance to get an early reservation if you want to avoid the wait. Although, the H Street area definitely provides a lot of options for killing time before, or even after. 

Austin FOOD&WINE Festival 2012

Gina Todorovich

The picture that started it all...I had a very pleasant surprise last month...I won Hipstamatic's #HipstaAustin contest with my picture of a frittata at Nick's on Broadway from my trip to Providence. The loot: two free VIP passes to the Austin FOOD&WINE festival! I got in touch with Andi immediately and booked my plane ticket that very night (at the Nationals' baseball game, mind you). 

This was the first year of the festival, and I am so grateful that I got to attend (Thanks again, Hipstamatic!). Each day was full of sessions to choose from as well as grand tastings, book signings, and more. I was also pleasantly surprised with how much I learned about cooking, food tips, wine pairings, etc. Maybe that shouldn't have surprised me, but apparently I was just there for the food.

Here's a brief recap of the weekend, heavy on the pictures (which you may also view on Facebook if you prefer)...

Chef Morimoto: Mastering The Art of Sushi

"This will be easy...for me." Chef Morimoto

He showed us how to make sashimi and sushi. And we learned that you put the wasabi on the fish, varying amounts of it depending on the fish.  

Andi and I managed to get him to autograph our badges. Then I even got a picture with Morimoto!

Marcus Samuelsson: Birds of a Feather

We got to the tent quite early for this session. Marcus was setting up and preparing for a bit, so I decided to edit food pictures on my phone from the grand tasting. Naturally, this is when he decides to come down to shake hands and tells Andi, "I'll shake your hand. She's on Facebook..." BUSTED! 

Marcus made some fried chicken and taught us to fry chicken multiple times. How did I not know this already? At least twice, preferably three times. Mind: blown!

He also made some delicious sides and even brought a man up from the audience (sitting in our row) to try a plate. See below. I want to eat that all RIGHT NOW. 


And then Tim Love dropped by and switched hats on Marcus! Look at these two!

David Bull: Savory Chocolate

Savory? Yes. Chocolate? Yes. SAVORY CHOCOLATE? Well...okay! David Bull showed us how to pair cacao nibs with perfectly seared scallops, accompanied with a jicama-mint salad, coconut cream and chocolate mint. If only I actually ate scallops. Because it looked AMAZING.


Rock Your Taco Showdown

Saturday night, nine chefs created their take on a taco, and we got to try them all and then the judges declared the winner...

Austin's own, Tyson Cole!


And Mayer Hawthorne & The County provided musical entertainment all evening. A perfect April evening in Austin I might add. 

Michelle Bernstein: Spanish Tapas

Sunday, Lilly and I decided to check out a session that we hoped might have some vegetarian fare. And Michelle did not disappoint. She made an amazing cauliflower dish that we managed to sample. 


Well, there you have it. A taste of my weekend in Austin for the FOOD&WINE festival. And speaking of are some pictures from the various tastings. (Hipstamatic's FoodiePak FTW!) WARNING: pictures may make you hungry...


Again, you can view all these pics (full size) on Facebook.