David Lebovitz's Blog, page 35

Chocolate Pots de Creme

I’m not a huge beer drinker. I joke that I only drink beer if I’m on a sunny beach in Mexico, thinking that someone will take me up on that to prove it. So far, that hasn’t happened, so I may need to change my tactic. While I figure out another way, one thing I am sure of is that there’s no shortage of beer in France.

Young Parisians almost exclusively drink beer, at least from what I see on every café table in my decidedly hipster-heavy neighborhood. Most of what they drink is draft beer (bière pression), often in generously oversized glasses. But there are some very good French craft beers, and several bars, stores, and even microbreweries in Paris, specialize in beer. However, beer is rarely paired with food, like wine is.

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L’appart Talk at The American Library in Paris

This Wednesday, April 4th, I’ll be at The American Library in Paris as part of their Evenings with an Author, in conversation with Alec Lobrano. The event starts at 7:30 pm and will be followed by a book signing; books will be available for purchase, and you’re welcome to bring previously purchased copies. The talk is free and open to all. See you there!

 

The Perfect Scoop, new revised & updated edition!

When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time of my life doing the book, and after it was released ten years ago, I was surprised – and delighted – at the groundswell of support the book had, year after year.

Initially, the publisher told me it was the fastest approval for a book he’d ever seen in one of their acquisition meetings, where they review proposed titles. I wanted the book to be a guidebook to making ice cream, one that included the basics, with all the accompaniments, from mix-ins to sauces, that go inside, on top, and under those perfect scoops, and they were happy to oblige.

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Candied Grapefruit Peel

I found myself with several grapefruit rinds on my hands last week (or rather, on my kitchen counter) as a result of working on a recipe that called for their juice. I don’t like to toss things away, especially precious organic grapefruit peels. So I candied them.

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Turmeric Tonic

I’m late in the game, but I have longevity. At least that’s what I like to think when I’m drinking turmeric tonic, which may (or may not) prolong that admirable longevity I’m boasting about. I don’t know how true those claims are, but I do know that I had my first taste of it in Los Angeles, at Sqirl, and I loved it.

The juice thing has come to Paris, but they’re not widely available freshly made. And I haven’t really seen fresh turmeric juice anywhere, although I haven’t really looked. Usually I don’t get farther than the wine aisle at the grocery store.

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Edwart Chocolatier

I’d been meaning to stop into Edwart Chocolatier since it opened nearly three years ago. But I had my head buried in the books and I wasn’t let out until after dark. And once released, I’d make a sprint to the nearest bar or café for a drink or glass of wine, before retreating again.

When we finally connected, Edwin Yansané said I should come in for a chocolate tasting. And was happy to be greeted by him on an especially brisk day in Paris at his shop in the Marais, in his wide-brimmed hat. After discussing our favorite cocktail bars in Paris (we have more than chocolate in common!), we got down to business…

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Belgian Hot Chocolate Recipe

Some recipes I make over and over again, and some I don’t. I’m not sure why, but once a recipe becomes part of my repertoire, I tend to stick with it. However as a diversion from my usual Parisian hot chocolate recipe, I revisited this one, which I learned to make in Belgium. I’d forgotten how good it was!

I made this hot chocolate recipe when I did an internship at Wittamer, one of the best chocolate shops in Brussels. And let me tell you, there’s plenty of competition in that town.

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Maison Aleph

I’m always happy to hear of a new pastry shop opening in Paris, especially when it offers something a bit different than the others. Sometimes I go and they’re interesting. Other times, I’m less enthusiastic. I was especially excited when I heard about Maison Aleph, which offers bite-size tastes of the Middle East, referencing French techniques, but creating something completely original.

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Gremolata

I tend to forget about gremolata, the simple three-ingredient condiment that has a particular affinity for lamb, but is also good on grilled fish, vegetables, and other meats. It’s one of those things that you can make with stuff you keep on hand, that is, if you have lemon, parsley, and garlic on hand, like I always do.

I was out shopping for ingredients for a day of recipe testing last week and since we’re in the midst of winter at the moment, I thought it’d be nice to have lamb shanks for dinner. They’re easy to prepare; you just stick them in the oven for a few hours with some aromatics and wine or stock (or water, or whatever you have on hand), and then you can almost forget about them. They’re hard to screw up, and the bonus is that the oven warms up your kitchen nicely.

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Faire pipi

One of the things that affect everybody, whether you’re a local, or a visitor, is that ya gotta go. Or as the French say, “Faire pipi.” Although people readily discuss bodily functions in France, going to the can is something where a little more discretion is called for. It’s not something everyone wants to talk about, but let’s face it, everyone’s gotta do it – except for the French. Or at least it feels that way to me.

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