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David Lebovitz Archives: January 2007
« December 2006 January 30, 2007 |
Comments (16)
Living abroad, naturally, one of the great joys in life is getting a care package from 'home'. A box arrives unannounced from a friend, and it's a wonderful surprise. You rip it open and find it's packed with all sorts of things that you miss about your country. For an American, especially one who bakes, contents might include, say...corn syrup, peanut butter, a mini-Sharpie keychain (yes!), and a homemade potholder. I've also gotten local newspapers, chapstick, and dried apricots and sour cherries. But...? 
Time Out Paris Dining Guide 2007 January 30, 2007 |
Comments (7)
The newest guide, Edition 8, has essential information on over 850 restaurants, and included are chapters on Bistros, Brasseries, Classics, Haut Cuisine, Trendy, and Regional cuisines, as well as a good section for les Vegetarians. But my favorite is the section on Budget restaurants, which are fun to explore...especially if you're interested in veering slightly off-the-beaten path. There's also chapters packed with addresses directing you to gourmet stores, tea salons, and an enormous amount of information on ethnic dining. Plus sidebars directing you to gastronomic specialties around town; where to find cheese, ice cream, or where to take a wine tasting. The index is particularly excellent, as it allows you to search for restaurants alphabetically or by arrondisement, where the restaurants are also broken down by cuisine. There's city maps and a lexicon of French-English culinary translations too. Although I have little space on my book shelf for lots of guidebooks, I always buy the new Time Out Paris Dining guide as it gets updated. It's easy to carry, compact, and truly the most useful culinary guide to Paris in English that I know of.
January 28, 2007 |
Comments (8)
I met Gale Gand a few years back at a culinary conference. I love meeting other bakers since we all share an unspoken bond, and we're generally the nicest people you're likely to meet (if I do say so myself). And I was happy to discover that Gale was no exception. Gale's the author of four highly-regarded books on baking, Just A Bite, Butter Sugar Flour Eggs, Short & Sweet: Quick Desserts with Eight Ingredients or Less, and her latest, Chocolate & Vanilla, aside from all the other hats she wears. Gale is also the host of one of the few baking programs on television, Sweet Dreams, and is the Executive Pastry Chef and co-owner of TRU restaurant in Chicago. Gale also (whew!)) won the James Beard Award for Outstanding Pastry Chef of the Year in 2001 and she owns a coffee shop...and a soda company! We've kept in touch over the years, and I was really happy when my copy of Chocolate & Vanilla arrived so I could tackle some of Gale's recipes. (And for regular readers who've followed my problems with getting deliveries, you can imagine I was really, really happy just that it arrived at all!) But it also gave me an excuse to take a moment to chat with Gale about her career in baking, and everything else that she's involved with...
Gale: They called ME! I used to call them when I was going to be in New York to be on Sarah Moulton's show and they'd give me a show date. Then one time I called to get a date and they said they didn't have any for me. I was shocked (and pouting)! Then there was a pause on the phone and then they said, "Because we'd like to offer you your own show!" So I got super lucky. No try outs.
Speaking of nerves, what's the hardest thing about doing a television program? G: Leaving my husband and kids for 2 weeks to stay in New York while I film...and leaving my restaurant staff too.
Continue reading "Interview with Gale Gand" »
January 26, 2007 |
Comments (16)
As you can imagine, after living in San Francisco for almost twenty years, I have some pretty wacky friends. While I don't want to recount everything that happened back in the days of free-love, many of us have grown up and gone on to tastier things. One friend has a wildly successful cheese shop. Another opened a bakery, and others opened restaurants , a chocolate factory, or became wine importers...and more folks I knew opened bakeries, and ice cream shops, and chocolate shops, and bread bakeries, and...(hey...someone remind me why I moved...) But who was lovin' the apricot jam? As it turns out, my friend Eric was, using the organic Blenheim apricots from one very old tree in his backyard.
So if you're interested, visit We Love Jam and get yourself on that waiting list!
January 24, 2007 |
Comments (11)
For your convenience, here's links to the four posts for Sugar High Friday #27: Chocolate By Brand:
Sugar High Friday #27: Chocolate By Brand Part 1 Sugar High Friday #27: Chocolate By Brand Part 2 Sugar High Friday #27: Chocolate By Brand Part 3 Sugar High Friday #27: Chocolate By Brand Part 4
 And my entry, Chocolate Idiot Cake
SHF#27: Chocolate By Brand; The Final Round-Up January 24, 2007 |
Comments (10)
Here it is! The final round-up for Sugar High Friday #27: Chocolate By Brand. These are the last entries for the event and thanks to everyone for their participation. I was overwhelmed by the number of entries (to say the least...) but was happy there was so much interest in chocolate and was amazed at all the beautiful and well-crated dessert folks are making out there. It was also a pleasure to learn about a few new chocolates and I plan to do a post in the near future to write more about them. Due to the very high number of entries, over 100, a few photos in this post aren't included. If you're one of those who did send a properly-sized photo (100x100) and it's not here, please re-send it to me and I'll insert it. Desolé. Thanks to Jennifer, the Domestic Goddess who came up with SHF...and for being my shoulder when I needed her most (which was, like, every day).
Starting off is a gorgeous Schokoladen-Ingwer-Tropfen mit Zimtsauce und Mango Püree, a professional-looking, teardrop-shaped river of Chocolate Ginger Tears with Cinnamon Custard and Mango-Ginger Puree which are so pretty, you'll shed a tear too!
Two great tastes, one great dessert!
Karen at Familystyle Food whipped out a simple and sensation Chocolate Truffle Tart. using her 'embarrassment of riches' (check out her chocolate stash...it rivals mine!), she plucked one tablet of Nestlé Chocolatier 62% bittersweet chocolate.
Slipping in at the last-minute was Plum who instead of paying the $50 bribe...er...I mean late-fee, sent a photo proving she owns all three of my books. (Now that, ladies and gentlemen, is how you get my attention...or $50 works too, fyi.)
Another adults-only recipe, although a quick visit to Cucina Bella's site shows a younger-sort rifling through her chocolate stash! She used Trader Joe's bittersweet chocolate for her Adults-Only Mudslide Mousse with a mature measure of Bailey's Irish Cream.
And from Trini Gourmet comes a fusion-filled recipe, Upside Down Chocolate Cake with a thin, biscuit-like crust and a cakey, creamy layer of fudge on the bottom. She broke out her Trinidadian chocolate for this special event: Blendo's. Continue reading "SHF#27: Chocolate By Brand; The Final Round-Up" »
SHF#27: Chocolate By Brand (Part 3 of 4) January 23, 2007 |
Comments (14)
The SHF #27 Round-Up Continues...
Ashley made Chocolate Truffles with Edible Gold with a basic ganache using Valrhona 70% Guanaja chocolate.
At Gastronomicon, she dipped her way to passionate delight with Passionfruit Truffles surrounded by El Rey chocolate, used for its robust flavor.
Baked Chocolate Fudge was a New Zealand treat from Arfi, who used Whittaker's 72% dark to scratch that chocolate itch.
Over at Café Lynnylu, there's a batch of Little Chocolate Cherry Cakes, heart-shaped, waiting for you. Using Ghiradelli 60% for these robust chocolate treats, she found these equally good for breakfast as they were for dessert! Continue reading "SHF#27: Chocolate By Brand (Part 3 of 4)" »
January 23, 2007 |
Comments (11)
The avalanche of entries for Sugar High Friday #27: Chocolate By Brand continues. Due to overwhelming response, there may be 4 post this week to include all the chocolate-rich entries! Thanks again to all participants, and be sure to visit their sites and click on the chocolate links to learn more about the different kinds of chocolate used from around the globe. This entry takes us all over the world, from Paris, to America, through South and Central America, as well as Istanbul and Holland. And...yesterday was the deadline for entries so if you haven't sent it in, you're welcome to post your entry and link in the comments section. Please don't ask. If you're late and you wanna beg that I include you, I can be bribed. As always, cash works.
A real Dutch-treat, Ashleigh at Stiched in Holland whipped up a Dark Chocolate and Cherry Steamed Pudding, which she claimed was hard to photograph (although I'm sure it was easy to eat.) A trip to the natuurwinkel yielded a tablet of Green & Black's organic dark chocolate, which she put to delicious use.
You'll be gnawing at your computer screen when you see Piperata's Cranberry and Chocolate Cookies which she baked up in her kitchen in Milan. Zani chocolate, produced-nearby, was her choice for the dark chocolate, and a bar of Lindt white chocolate was sacrificed as well for this sweet event.
Suzy, who claims Suzy's Not A Homemaker, process herself wrong by whipping up a picture-perfect batch of Chocolate Hazelnut Scones. Unwrapping a bar of snow-bound chocolate bar she had from Starbucks, Suzy proves she was up to this sweet challenge.
Alanna at A Veggie Adventure who fussed & fumed about what to make, before deciding on a silky, creamy, Light 'n Easy Chocolate Pudding she made in minutes. Alanna likes Hershey's Special Dark Cocoa Powder, because it gives chocolate desserts, like her low-fat chocolate pudding, a dark-black chocolate color.
Although she's finds lots of chocolates to choose from in Metz, France, including Cémoi organic, Julie at Cookbook Addict chose to use Lindt 70% for her Individual Butterless Chocolate Cakes. Although it's hard to imagine a cake in France sans beurre, she pulls it off...these chocolate cakes may look small but they're big on addictive chocolate flavor. Continue reading "SHF#27 (Part 2 of 3...or 4)" »
January 22, 2007 |
Comments (31)
The word 'consulting' always sounds like a dream job when you're stuck working in a restaurant kitchen, slaving over a hot stove, on the line. As a consultant, it sounds like you sweep into a kitchen, where the staff welcomes you with open arm as their savior, and you magically transform the meals coming out of the kitchen into extraordinary feats of culinary magic.
Restaurants call in consultants when they've exhausted all other possibilities, and the kitchen is in such dire trouble that they need to get some poor sucker from the outside to come in a try to fix what they've screwed up. The pay seems great, until you walk in the kitchen and realize no one wants to talk to you, no one wants you there, and worse, no one wants to change anything, since it means more work for them (and if they really cared about their work, they wouldn't have had to call in someone from the outside in the first place.) I was once a consultant for a corporation that owned several prominent restaurants. It took me about 5 minutes to figure out that one of their major problems was that there were a lot of high-paid executives sitting in meetings upstairs, while there were a lot of low-paid people downstairs, in the kitchen, putting the food on the plate. And let's face it: Customers don't care about executive meetings, they care about the food. When I mentioned this discrepancy to the high-paid executives (who hired me to tell them things like that...right?) we had another round of meetings, discussing things for hours and hours, until I told them I couldn't sit through any more meetings since I had work to do in the kitchen. (Stupid me! What was I thinking? Those meetings were totally cush. Why slave over a hot stove? Maybe those executives weren't so wrong after all...) Continue reading "Chocolate Idiot Cake Recipe" »
SHF #27: Chocolate By Brand (Pt. 1 of 3) January 22, 2007 |
Comments (11)
Welcome to Sugar High Friday #27! What? To be honest, I was blown away by the amount of entries and the quality of responses, and decided to start the round-up early in the week to get them all in. Thanks to everyone who participated and although I tried to leave comments on many of your blogs, time didn't always permit me to, so I thank you all here and now. So, dear readers, here's the chocolate entries, based on the theme I chose: Chocolate By Brand. Bloggers made chocolate recipes, including an infinate variety of cakes, cookies, creams, and candies, using a particular brand of chocolate and talked about why. Enjoy!...
Veronica at Kitchen Musings was a double-dipper and made Chocolate Chocolate Cupcakes X2, two recipes from two cookbooks...using two chocolates! One recipe with ScharffenBerger and the other using Valhrona.
Over at Winds and Breezes, Treasa used Lindt 70% chocolate for a scrumptious-sounding Chocolate Cake, with chocolate she brings back from France every time she "sets foot in the place."
It's a Rocky Road over at Sui Mai, who used Cailler dark chocolate to bind together marshmallows, almonds, and dried blueberries. And where did she get the chocolate she used? And why did she use that one?
In the Très facile category comes Chocolate Hazelnut Madeleines from Marie-Laurie of Autres Delices using Nestlé chocolate.
My Franco-American compatriote stateside, Béa falls for chocolate with a petite Dark Chocolate and Raspberry Cake with Chocolate-Ginger Mousse, infused with ScharffenBerger cocoa powder and Valhrona's Manjari chocolate.
Check out Orange-Flavored Milk Rice with White Chocolate Icing from Nemisbéka in Hungary, which her dessert will make you, especially when you see how she uses both Nestlé Caramac bars and Milka hearts from Switzerland.
Lighter-Than-Air Chocolate Roll by Kristin at Dine and Dish, with a heady suspicion of Grand Marnier. Like her chocolate cake roll, Kristin got so light-headed on chocolate she forgot to note which brand she used. When she came back down, she noted it was San Francisco's Ghiradelli.
Claudia at Food For Food made some very tasty-looking Chocolate Honey Caramels using Valhrona chocolate. Even though she claims the recipe was supposed to be difficult to make, she did an admirable job, as you'll see...
Across the border in Umbria, Judith at Think On It! got over her aversion to chocolate (!) to participate, and added some chilies to the spun sugar to give it an extra kick. Check out her dessert, simply titled Hot Silk, made with Valhrona, which she says makes everything, including stuff on her other site, a little yummier.
Although the name One Whole Clove doesn't make one normally think of chocolate, check out Lou's sinful Boules au chocolat et au rhum. They're enriched with Montignac 85% sugar-free chocolate, sweetened with maltitol, which she found at her local chocolate shop Cupidon. Continue reading "SHF #27: Chocolate By Brand (Pt. 1 of 3)" »
January 21, 2007 |
Comments (10)
One of my favorite things to do in Paris is just wander around, often in neighborhoods that aren't really known for anything special. There's always something interesting to find; shops specializing in vintage hairbrushes and combs, a locksmith for doors installed only during the reign of Napolean III, or the recently-departed Reptiles World (sic), which was one of my favorite places to pass the time while waiting for a train at the nearby Gare du Nord. And of course, I'm usually on the lookout for food, and am especially keen when I come across a shop specializing in candymaking or chocolate. If I get lucky, I discover some little treasure, often in the most unlikeliest of places.
Sure, their chocolates aren't nearly as sleek or refined as their Left Bank counterparts, but I appreciated their handmade charm all the same. Especially the petits dark squares filled with a crisp morsel of mint fondant cloaked in brusque, dark chocolate. And the chocolates filled with caramel and feuilleté were certainly as delicious as those found in swankier boutiques. One chocolate that picqued my curiosity was flavored with chanvre, a word I wasn't familiar with. Although I've been previously familiar with the green leaf embedded atop the chocolate in my younger days, she offered a sample since she was having difficulty explaining exactly what was inside. (The French word for what I thought it was is a four-letter word in English...madame might not have appreciated my translation.) But then, in that little shop, I learned my Word-For-The-Day: the ganache was infused with hemp. (For the record, I'd advise against overseas shipping.) But should you find yourself near the Gare du Nord or Gare d'Est, and need to pass a bit of time (or want try to get a bit of a buzz)...or if you just want to take a journey to a less-visited quartier of Paris, Le Furet Tanrade certainly makes a tasty stopping point.
January 21, 2007 |
Comments (5)
Gretchen di Limur...come on down! You're the winning contestant for my Paris Chocolate & Gastronomy Tour in the Menu For Hope III auction.
Get in touch.
January 19, 2007 |
Comments (21)
Sorry about the less-than-stellar photo. I was trying to take a picture in a hectic métro station, and when there was a break in the frenzy of commuters, I tried to get my shot. But soon the people behind the glass in the information booth started taking notice of me snapping a few pics of the high-security features of the métro, like metal railings and door handles.
(I doubt that he would have understood what I was talking about, though in his defense, I can't blame him—neither would I.) Anyhow, I don't know if the French have a phrase that corresponds to this, but when you arrive at someone's house or at a restaurant, often one will excuse themself shortly thereafter to wash up, claiming a case of 'Métro Hands', which usually gets paired with a slightly queasy expression. I've seen both French people do this, as well as Americans, who many folks view as a band of raging germophobes (although curiously, you can't touch produce at the market, and men must wear bathing caps and a barely-there Speedo in a public pools in France, for l'hygiene...mais oui!.) So what are 'Métro Hands'? Continue reading "Métro Hands...and Cheeks" »
January 17, 2007 |
Comments (7)
Readers will be able to enjoy a cavalcade of chocolate desserts from all over the world! Continue reading "Chocolate By Brand: SHF #27" »
Menu For Hope III Winner Annoucement January 16, 2007 |
Comments (3)
The winners of Menu For Hope III have been announced!
Please Note! O-Chateau (EU1-5) Instructions for the donating bloggers:
Got a problem or question?
Please contact the Menu for Hope Prize Manager for European Prizes: Brett at In Praise of Sardines. Or you can also contact Pim directly with additional questions.
January 15, 2007 |
In the previous post on chocolate-making, I included some information that was given to me that was erroneous. The post has been amended and I apologize for any inconvenience this may have caused. The intention of the post was to highlight the exciting world of American chocolate, which many people are unfamiliar with, most notably in other countries and it was not my intention to print misinformation. In that post, and in many others I write, I generally include links. As always, I encourage readers to visit the site of the companies listed to learn more about their products.
Chocolatiers and Chocolate-Makers January 14, 2007 |
Comments (35)
The other night I was having dinner in a resto, and struck up a conversation with the fellow dining at the next table, who turned out to be Swiss. As we talked, the conversation turned to what I did and when I replied that I wrote cookbooks on baking and chocolate. His curiosity was piqued...as well as that of the two Belgian women at the other table. I knew exactly where the conversation soon would be heading, and of course, I was asked the inevitable question:
 Belgian Chocolates
(As well as, "Why the heck would you ask someone what they think if you don't care to hear their answer?" What is this, Fox News?) But it's really a pointless question. And there's lousy wine made in all those countries too. As you may have tasted. But is there one country quantitatively better than at making wine than another? Is there some formula that one can follow to show who wins the mantle of Best Winemaking Country in the World? Perhaps one could argue that the soil in one county is better than another, or the weather, or maybe other factors. But for making chocolate couverture, pure, solid chocolate, most of the time the cocoa beans aren't grown in the countries where chocolate is produced, with a few exceptions. And is there really a country that makes the Best Chocolate In The World? Anyhow, back to dinner... So I answered, "The best chocolate in the world is made in the United States."
 Theo Chocolate, Hand-Made In Seattle
How silly of them; what were they thinking? Continue reading "Chocolatiers and Chocolate-Makers" »
Hot Chocolate with Salted-Butter Caramel January 12, 2007 |
Comments (37)
Starting this weekend, you'll be able to buy my delectable Chocolat Chaud au Caramel-Beurre-Salé, aka Hot Chocolate with Salted-Butter Caramel, right here in Paris. In partnership with Régis Dion, of La Farandole des Sels, we've put together a packet using a special recipe I've created for making the richest, most luscious hot chocolate in your own home using his silky-smooth creamy caramel-beurre-salé and fleur de sel, the fine salt hand-raked from his family's salt marshes off the coast of Brittany. My Hot Chocolate with Salted Butter Caramel mixture will be available for a limited time at the outdoor markets (below) where Régis offers his fine salts, or you can order through his web site for delivery in Europe.
Cours de Vincennes Continue reading "Hot Chocolate with Salted-Butter Caramel" »
Food Blog Links: Love 'em...and leave 'em January 11, 2007 |
Comments (171)
If you have a food blog and you'd like to be added to my site links if you're not already on my Links page, don't be shy! I invite you to leave that information in the comments section at this post, along with a single-sentence description of your site and its focus as well. HTML links are welcome! (Tutorial here.) Visitors can click on 'Comments' (above) to read and check out the listings.
January 11, 2007 |
Comments (18)
Thank you all for your kind words about winning the Food Blog Award for Best Chef's Blog. It was nice to be noticed and recognized for the blog, and I'm glad so many of you are enjoying my adventures, tips, whining, recipes, ramblings, stories, travels, and other things I post here on the site.
And while it's nice to be recognized (especially when there's prizes!) for all the energy we all put into our blogs, this doesn't feel like a competition, but a chance for readers to discover some new food blogs through this event that highlights the interesting places all over the big tangle of the web. I was fortunate enough to find several new places to stop by during the nomination process and I hope you take a moment to do the same. So big thanks and congradulations to voters and all the winners and nominees, especially the excellent blogs in my category which I suggest you visit and add to your reading list...
Young chef Aidan Brooks admirably and enthusiastically writes about his cooking adventures with tremendous passion for his craft. Kelli and Andrew at Lovescool, the two very fine bakers who own Amai Tea & Bake House, which has gorgeous desserts that I can't wait to taste when I visit New York this spring. And Shuna at Eggbeater, who nabbed top honors as Best Food Industry Blog. It's always interesting to read her personal insights and thoughts about life as a pastry chef, both in and out of the kitchen.
Chocolate Cake Tip from David Lebovitz January 10, 2007 |
Comments (14)
Did you know that when a chocolate cake recipe says to 'grease a cake pan and dust it with flour', you can substitute unsweetened cocoa powder for the flour?
Voila!...a bit more chocolaty flavor in any chocolate cake.
The theme is Chocolate By Brand and entries are due by January 22nd for the round-up here on January 26th.
John-Charles Rochoux, Parisian Chocolatier January 8, 2007 |
Comments (19)
One of the hardest things about writing about food is coming up with that killer opening sentence. It should start with something that grabs your attention right away, tickles your curiosity, then encourages the reader (which would be you) to follow the writer (which, or course, would be me) deeper into the story. Thankfully when writing about chocolate, I can include pictures to help me get going, so most of the work is already done.
 A Handcarved Rabbit Made of Pure White chocolate.
 Slender Orangettes; strips of candied orange peel flecked with crunchy nougat, dipped in dark chocolate.
 Paris Chocolatier Jean-Charles Rochoux
I was fortunate enough to take some time from my busy schedule to pose for Monsieur Rochoux, so he could create one of the most iconic pieces in the shop: Le torse. Continue reading "John-Charles Rochoux, Parisian Chocolatier" »
Turnabout Time: Gâteaux aux kakis January 5, 2007 |
Comments (29)
Since I write in English quite a bit better than I do in French, the blog and my recipes are in the language of Shakespeare. However I realize a portion of my readers aren't native English speakers, yet tirelessly trudge through my writings sans complaint. This post is for you. I would venture to guess about 90%* of the recipes in print and on the internet are in English, and a majority of them are in good 'ol cups-and-tablespoons, forcing a great many people with whom we share our global village to do their unfair share of translating and converting.
 Les kakis, aka, persimmons
(For fun, I usually start backing up slowing, which causes a near riot behind me and is great fun to listen to. If you're going to do this, though, whatever you do, never, ever look behind you. Keep staring straight ahead, as if you're completely oblivious to what's happening back there.) Continue reading "Turnabout Time: Gâteaux aux kakis" »
January 4, 2007 |
Comments (18)
The long-awaited chocolate television program which I participated in, Chocolate Confidential, is set to air this month on the Canadian Broadcasting Corporation (CBC) this month. (They rejected my preferred title, David Lebovitz's Chocolate Hour, for some inexplicable reason...) It'll be shown nationwide on Thursday, January 25th at 8pm, and will be repeated on the Canadian news network the following day (check listings for time.)
In other news, my blog is a finalist for the Well Fed Network's Food Blog Award for Best Chef's Blog 2006. You can vote for your favorite food blogs, like this one, by clicking here.
SHF#27: Chocolate Cakes, Cookies, etc.. By Brand, David Lebovitz.com January 3, 2007 |
Comments (17)
Let's start 2007 off on a very chocolaty note, shall we? This sweet event was created by Jennifer, of Domestic Goddess and I invite any and all food bloggers out there to participate. (Well, maybe not all..there's a lot of food blogs out there...) So my theme for this month is: Chocolate By Brand
Then include the brand of chocolate you used and write about why you used it. Maybe you used it because it tastes good. Or you bought your chocolate on a trip and were saving it for some special occasion. Maybe it was marked-down or collecting dust in a sale bin. All are good reasons! And don't feel compelled to use 'premium' chocolate either. If you want to use a top-of-the-line brand, allez-y!...or use your local supermarket chocolate. Or melt down or chop up a chocolate candy bar that's a favorite from wherever you live. Whatever brand you use, I want to know why you used it, and how you liked it. Want to make cookies packed with M & M's? Go ahead! Recreate Reese's Peanut Butter Cups, or chop up a Nestlés Crunch Bar and toss the bits in a muffin batter and see what happens. So go for it!
Continue reading "SHF#27: Chocolate Cakes, Cookies, etc.. By Brand, David Lebovitz.com" »
January 2, 2007 |
Comments (20)
I've been spotted around the web...
...in an audio tour chatting about the Marais. ...profiled in The New Wave of Food Blogs, an article by Dianne Jacob, author of Will Write For Food. ...and...Ouch!
January 1, 2007 |
Cookies and Candies Lemon-Glazed Madeleines Friendship Bars (from Alice Medrich) Butterscotch Pecan Cookies Cups Chewy Oatmeal Raisin Cookies (low fat) Very Chocolate Cookies (from Clotilde Dusoulier) Chocolate-Almond Buttercrunch Toffee Mesquite Chocolate Chip Cookies (from Heidi Swanson) Supernatural Brownies (from Nick Malgieri) Chocolate Biscotti Recipe & Marshmallows Recipe Pain D'Amande (from Flo Braker) Chocolate-Covered Caramelized Matzoh Crunch
Gateaux aux kakis/Persimmon Cake (en français) Banana Loaf Cake (low-fat) Kouign Amann: Breton Butter Cake Banana-Chocolate Chip Upside Down Cake Chocolate Cherry Fruitcake & Christmas Cake Pumpkin Chocolate Chip Ring (from Sarah Phillips) Individual Hot Chocolate Cakes
Apricot, Cherry, and Frangipane Tart Warm Fig and Raspberry Tart with Marsala Sabayon Baked Apples with Fresh Ginger, Dates, Almonds and Rum Orange and Cardamom Upside Down Cake
Easy Chocolate Ice Cream (No machine required) Goat Cheese Custards with Strawberries in Red Wine Syrup Chocolate Ice Cream (agave-sweetened) Pistachio Ice Cream (Gelato di pistacchio) Salted Butter Caramel Ice Cream White Chocolate Sorbet (from Gale Gand) White Chocolate & Fresh Ginger Ice Cream
Vietnamese Caramelized Pork Ribs (from Molly Stevens) Marinated Feta with Herbs in Olive Oil Salmon Rillettes (from Susan Loomis) Spreadable Tuna Mousse (from David Shalleck) Kig Ha Farz (Breton Buckwheat Dumplings) Haricots Tarbais: French White Beans Cocoa Nib and Spiced Lamb Sausage pizza Sui Mai: Chinese Pork and Shrimp Dumplings Zuni's Pickled Red Onions (from Judy Rodgers) Panzanella; Tomato and Bread Salad Marion Cunningham's Raised Waffles Spicy Glazed Nut Mix Shallot, Beer, Prune, and Cocoa Nib Jam Parisian Hot Chocolate: Chocolat Chaud Dulce de Leche, Confiture de Lait Vanilla-Poached Quince Pâte à Choux (Cream Puffs) | |||||||||||||||
