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Even though we were sharing, I think smitten kitchen is the only one who likes rainbow sprinkles as much as I do
The Washington Post asked me to write an article for their summer ice cream issue...so, of course, I wrote about a non-ice cream, frozen dessert! But those without an ice cream maker will be grateful to have this frozen treat to scoop this summer (or those who don't like the noise of their ice cream maker)... Check out the story & post in their paper and on their website=>
Yes, it's ice cream season - the time of year when you really appreciate having a pint (or two) in the freezer. This coffee-fueled scoop is loaded with dark chocolate chips and a ribbon of cajeta. I've been digging my spoon into it frequently over the last few days and suggest you do the same! Recipe here=>
Wow, Costco arrives in France... via Lost In Cheeseland
Colgate Beef Lasagne anyone? via Prêt à Voyager
Horrible news. (I'll stick to using a whisk!)
"Health conscious European clubgoers separately use raw cacao in pills and drinks for its mildly euphoric, energizing effects." Well, I've never seen or heard of that. (But on the other hand, maybe I just don't get out enough.)
French bus drivers aren't allowed to wear shorts, so in the heatwave, they decided to wear skirts
Come to Paris!
So much for Meredith's retirement! : )
What the métro is like during a canicule (heatwave)
I shared a few tips about entertaining...Paris-style!
Good for them for improving the food on the plane, but sorry to be a bit skeptical if I think that these meals will look like this only if there is also a food stylist on board...
I want to be described as a "lifelong host"
Many of us in the baking community were saddened by the passing of Flo Braker last week. I was talking to a friend who I baked with a Chez Panisse, who was also a friend of hers and was reminded of this recipe. We made them frequently and they're one of my all-time favorite treats. They're the perfect cookie; crispy, crunchy, crackly, and nutty.
$120,000 is a lot of cake...
#15 - MY SEAT BACK IS NOT A HANDLE TO PULL ON IF YOU NEED TO GET OUT OF YOUR SEAT OR EVEN IF YOU ARE JUST WALKING BY
Many articles came out about the "croissant crisis" this week in France, but François Brault of Panifica gives a baker's insight on how the price of butter may not affect the price of croissants after all (at least not the good ones!)
I didn't even know they still had bullfighting
I don't know if "forced" is the right word, but burgers are generally consumed with knives and forks in France.
I've always wanted to make pork rillettes, and finally tackled the classic French meat spread. This one is made with well-seasoned pork shoulder, and is great spread on toasts or a baguette for lunch, along with a dish of cornichons, as a tangy counterpoint. Check out the story and recipe I just posted on my site! =>
I used to say: When they start cloning people, they should start with Flo Braker. Flo was the author of several pivotal books on baking, her most important was The Simple Art of Perfect Baking, where she shared her precise, but not fussy, methods of baking. She was enormously influential to me and other bakers, especially in the Bay Area, where we met when I worked at Chez Panisse. This well-put-together woman walked into the kitchen to help us bake for a major benefit dinner that we were preparing for a thousand or so people. With her perfectly manicured nails, well-coifed hair, and picture-perfect makeup, she rolled up her sleeves and pitched right in. We became instant friends.
Over the years I got to know her very well, as did many others in the food and baking community, not just in San Francisco, but across America. And she even had a fan in France - When she went to Ecole Lenôtre, the famed pastry school near Paris, the great pastry chef Gaston Lenôtre came into the class she was attending, and made his way through the other students to warmly greet her to his school. (She told me that the other students must've thought at first that she was "a doctor's wife," who was there to take classes as a hobby.)
I can confidently say that Flo Braker was the nicest person that I ever met. I want to say that she become like a second mother to me, and so many others knew her and felt so close to her, that I know that I am not alone. But she has two terrific children who deservedly shouldn't have to share that honor. Not to mention her husband, Dave, who was the perfect complement to her.
Flo passed away this week due to complications from surgery after a fall and it's taken me a few days to process it. I didn't know what to say until I saw this article. I hadn't seen Flo in nearly ten years but was thinking about her lately. She lived in Palo Alto and during my rushed trips to San Francisco, I never seemed to have the time to make it down there. Then I heard that she was gone. This is a look at her kitchen, which is a spot-on reflection of Flo Braker, more than words can say. It's perfect, just like she was.
My French partner loves Whole Foods (he is obsessed with the salad bar...) and often asks "Why don't we have them in France?" This morning I explained that Whole Foods was a reaction to all the bad supermarkets that we used to have, back in the day where everything was wrapped in plastic, including meat, fish, and vegetables, and the "organic" aisle was some sad salad dressings and herbal teas. (I was at a Whole Foods recently in New York that had wood-fired pizzas, and a full-on cocktail bar!) Much has changed and Whole Foods gets a bad rap, but they really changed the game in America and now, other supermarkets have raced to catch up. I think that's one reason they haven't been doing as well lately, and were up for sale; because they're no longer the only game in town. Like 'em or not, they really did up the quality of supermarket food in America.
Rounds and rounds of donuts - pomegranate tahini, banana graham, brown butter key lime, and kaffir corn cruller at Du's Donuts and Coffee with Brad Thomas Parsons
And pink cows produce strawberry milk? ;)
I remember the good Kimbo coffee at Agip, in Italy...
Yay for cherry season! Now that they are cascading forth, if you want to preserve some of your bounty, make Cherry Jam. Here's my simple technique for making jam without a recipe. It works with sweet or sour cherries. Prepare to get a bit messy pitting them (which to me is part of the fun), and then prepare yourself for a few jars of amazing cherry jam for breakfast over the next few weeks. Story and "recipe" (technique) here=>
Visit me at http://www.davidlebovitz.com
Page of David Lebovitz, pastry chef and cookbook author, who lives in Paris and writes about food, culture and travel. On this page are links to stories and recipes of interest.