Entries tagged with 'David Lebovitz'
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Keiko Oikawa of Nordljus is churning up zabaglione ice cream with a fresh berry swirl. With inspiration from David Lebovitz and Tessa Kiros, Keiko turns this classic Italian dessert into something cool, creamy, simple, and just a tad boozy. Zabaglione ice cream sounds like a perfect way to welcome the true start of summer....
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Visit Arnaud Delmontel for a baguette. In a recent post on his blog, David Lebovitz turns to Paris-loving authors and bloggers for their picks for favorite places to eat, drink, and shop in the city. Find out where to go for ice cream, oil, wine, coffee, french fries, and more from trustworthy sources including cookbook author and teacher Patricia Wells, wine expert Tyler Colman, cookbook author Dorie Greenspan, and blogger-turned-writer Clotilde Dusoulier. Related Dorie Greenspan's List of 25 Romantic Things to Do in Paris Paris Chocolate Bike Tour Could Have Used a David Lebovitz-Inspired Detour David Lebovitz's Guide to Ice Cream in Paris...
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Photograph by David Lebovitz If you think these macarons are raspberry flavored, don't bite into them just yet; they're filled with ketchup and cornichon-flavored filling. Pastry chef David Lebovitz makes Pierre Hermé's ketchup macarons with pretty good results. "The taste wasn't bad and I could imagine these as a savory-sweet hors d'œuvre, rather than for dessert—which I think is what they're intended for," says Lebovitz. He shares the recipe in his post, but you can find this recipe and more in Hermé's French book, Macaron. Related The Best Pastry Class Ever, Taught by Pierre Hermé Mitzy's Macarons From New Jersey: The Best Macarons Outside of Paris Macaron Week Round-Up...
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David Lebovitz takes a trip to Fouquet: What intrigued me most were watching the confectioners at work. I love candymaking and have a lot of respect for these folks who are keeping alive an art that's not widely practiced anymore. I mean, there's not many people making hand-crafted candy anymore. It's hard work, exacting, and the slightest change in weather or humidity can ruin hours of exacting work. Lebovitz's post is a beautiful photo essay on the process and definitely worth clicking through....
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New York Times How does a serious eater justify a tour of Paris chocolatiers? In the New York Times, Amy Thomas pedals from shop to shop. There's no way she could have burned off all those chocolates, but it's the kind of rationalization I would use. Where did she pedal? Patrick Roger, Michel Chaudon, Pierre Hermé, Christian Constant, Jean-Charles Rochoux, Pierre Marcolini, and Michel Cluziel. Thomas actually quotes the great Paris-based food blogger and pastry chef David Lebovitz, but in typical Times style the piece doesn't link to Lebovitz's blog, which has an incredibly discerning and passionate Paris chocolate section. My guess is that Thomas used David Lebovitz's blog as the jumping-off point for her story....
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Vanilla ice cream with pie is a classic combination, but why not try something different? My three favorite words in the language of desserts are à la mode. In fact, I love ice cream so much that I frequently wish I could invert the formula, as in, "I'll have three giant scoops with a sliver of pie on top." But when it comes to the dizzying array of cakes, crumbles, and crostatas made from all sorts of ingredients—chocolate, coffee, fruit, nuts—why do we so often limit ourselves to crowning our sweets with dollops of plain old vanilla? Don't get me wrong—I have nothing against vanilla ice cream. I just don't understand why it is the end all be all flavor...
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Because everyone likes bacon and there's no reason to restrict its intake to breakfast, ice cream expert David Lebovitz experimented by making candied bacon ice cream. Considering that the resulting smoky/salty/cinnamon-tinged dessert got a thumbs up from his butcher, it seems that his recipe was a success....
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David Lebovitz discovered the easiest chocolate and banana ice cream recipe ever by accident while developing recipes for a liquor company. You don't even need an ice cream machine; the alcohol keeps the ice cream from freezing too hard. Don't miss his banana peeling instructions that come after the recipe....
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What's the difference between bittersweet and semisweet chocolate? Why did your ganache or chocolate mixture break? Chocolate and dessert master David Lebovitz answers these questions and more in his chocolate FAQ....
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Leche merengada, or meringued milk, is a frozen cinnamon and lemon flavored meringue from Spain. It can also serve as a beverage if you prefer not to freeze it. As as I'm not going to Spain anytime soon, I'll definitely try David Lebovitz's simple recipe from The Perfect Scoop. Remember, you can enter to win a copy of this book here....
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