David Lebovitz's Blog, page 37

Double Chocolate Bundt Cake with Chocolate Glaze

One of the compelling things about food blogs is how they bring together people from all over the world. Cooking and eating is something we all have in common, no matter where we are from. Blogs have globalized cooking, erasing borders and boundaries. And I’ve enjoyed learning more about other people’s food and cooking, and meeting them as well.

Things have changed over the past few years, but a little over a decade ago, “link rolls” listed maybe a half-dozen blogs, and people would excitedly add new ones as they learned about them. One that stood out was Cafe Fernando, written by Cenk Sonmëzsoy. He started like most of us – sharing what he was eating and cooking, but eventually became known for his gorgeous photography, too.

I, and other readers of Cafe Fernando, weren’t the only ones who noticed him. Cenk got a publishing deal and spent six years working on his book, which was in Turkish. I was at a dinner party recently with some Turkish people who had non-Turkish spouses, and both sides agreed that Turkish is one of the most difficult languages to learn.

When I saw his book, I didn’t need to know any Turkish (although I can say, “Thank you,” “Goodbye,” and “hazelnut” in Turkish) — the book was so unique and beautiful that I didn’t need to understand any of words. Although I was hoping one day to be able to make the Hazelnut (Findik) & Caramel Cookies, which were speaking my language.Continue Reading Double Chocolate Bundt Cake with Chocolate Glaze...

Giant Bean Gratin

I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some of the many recipes that I’ve bookmarked. One of the first that caught my eye was the “Pizza beans” in Smitten Kitchen Every Day.

It also goes by the adult name, “Tomato and Gigante Bean Bake,” but since Deb Perelman, of Smitten Kitchen, has two kids, calling them “pizza” made them more alluring than “bean bake.” Me? I need no excuse to simmer up a pot of beans, especially in the winter, when I am looking for any excuse to keep the oven fires burning.Continue Reading Giant Bean Gratin...

Philadelphia & Pittsburgh L’appart Book Events

On January 10, I’ll be in conversation with Beth Kracklauer of the Wall Street Journal discussing L’appart and signing books at White Whale Books in Pittsburgh, PA. The event starts at 7pm and is free, but the store requests people RSVP so they know how many people to expect. (They prefer guests purchase the book at the shop for the signing, which is nice for the store, but if you’ve got a previously purchased book, they’re okay with your bringing it.)

And on January 12, I’ll be talking with Paul Bennett of Context Travel, and signing books at Barnes & Noble in Philadelphia at 7pm.

In conjunction with the Philadelphia book event, Context Travel is giving away a trip to Paris! Included is a 3-night stay at a hotel and spa, a private half-day tour with one of their expert guides, and a travel stipend. For more details and to enter, visit their website.

[Next month I’ll be at WHSmith in Paris on February 8th. You’re welcome to RSVP at that link.]

Panettone French Toast

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on you. But I knew one thing for sure: I had a lot of panettone on hand.

It’s been a great year in a lot of ways. The book I’d been working on for nearly two years came out, and a revised and updated cookbook that’s turning ten years old in March will be released in the spring. I also got to spend time with family members that I haven’t seen in a while. And doing so in 90ºF weather, in November, ain’t bad either.

Continue Reading Panettone French Toast...

Panettone Bread Pudding

I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. Bread pudding is home cooking fare, but if you want to go out and shell out some big bucks for a bowl, that’s fine with me. But once you taste this one, I doubt you’ll find a better one anywhere.

Continue Reading Panettone Bread Pudding...

L’appart recipe tips & errata

Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)

Continue Reading L’appart recipe tips & errata...

L’appart recipe errata

Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)

Continue Reading L’appart recipe errata...

L’appart recipe erratum (Dandelion Flatbread)

Between the time I turned the recipe in, and the book got published, the 3/4 cup of water called for in the dough for the Dandelion Flatbread recipe in L’appart got changed to 1/4 cup. (The metric amount is correct.)

Continue Reading L’appart recipe erratum (Dandelion Flatbread)...

Sorghum Ice Cream with Sorghum Peanut Brittle

The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through the get to the recipe, from testing various ingredients to discussing what worked (and sometimes, what didn’t), you get a sense of how thoughtfully the recipes were put together.

I’ve been a fan of Alice Medrich for years and her most recent book, Flavor Flours, tackles the subject of using different kinds of flour to create a new palette of flavors in desserts. Like Good to the Grain, Alice found that replacing wheat flour with other kinds flour yields results that often surpass their wheat-based counterparts.

Continue Reading Sorghum Ice Cream with Sorghum Peanut Brittle...

KitchenAid Mixer & David Lebovitz Cookbook Library Giveaway

To celebrate the release of L’appart: The Delights and Disasters of Making my Paris Home, KitchenAid is offering a KitchenAid Mini stand mixer to a lucky reader. The Artisan Mini is especially good for people who live in small apartments or for those who don’t want (or have) the space for a full-size stand mixer.

This mixer will come in the lively “Hot Sauce” color, which will certainly perk up your kitchen! KitchenAid notes that you can prepare up to 5 dozen cookies at a time in this mixer, which is 20% smaller than their tilt-head mixer, but has the same power.

And if you’re looking for some recipes to whip up in it, Crown Publishing is also giving away a library of my books…

Each book is signed and ready to be delivered, including a copy of my latest, L’appart.

Continue Reading KitchenAid Mixer & David Lebovitz Cookbook Library Giveaway...