Results tagged bars from David Lebovitz

Almond Honey Squares

Almond-Honey Squares recipe-15

When I take visitors through those big glass doors of the La Grande Épicerie in Paris, the first stop may very well be the spectacular pastry section, where fanciful cakes wrapped with ribbons of chocolate, or covered with a spun-sugar lattice topping, are proudly displayed in glass showcases like jewels.

Almond Honey Squares

In the corner, less obvious, are the sweets for le grignotages, or snacking. (Which they also call le snacking, in French.) Among the sugar-topped chouquettes and scalloped madeleines, are squares of candied almond-covered shortbread, called miella. Although they don’t grab your eye with the same intensity as the surrounding pastries, they are my favorite thing in the showcase and I am borderline addicted to them. When I point them out to people, they rarely show the same enthusiasm as I do, being more transfixed by the rows and rows of colorful macarons and glossy éclairs. “Tant pis” (tough sh*t, or more politely “too bad”) as they say – more for me!

Almond Honey Squares

Fortunately, I am able to limit my consumption to the occasional trips across Paris, when I feel the need to do some damage at the grandest culinary supermarket in town. Not that I need an excuse to go there, but it’s probably best I don’t have easy access to those caramelized almond-honey squares. (And the three aisles of chocolate bars.) Well, until now.

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And This Time, I Mean It

granola bars

With just a week left before my move, things have gotten rather frantic around here. I won’t bore you with stories about delays, budget overruns, a bruised eardrum from someone yelling in my ear when I’m standing just a foot away, and so on, but I can now say with confidence that I understand why there are so many pills in the medicine cabinets across France. Chez David has become a mini Vallé des poupées (Valley of the Dolls), with most of my efforts right now concentrating on trying to obtain a minimum of three hours of solid sleep per night. And, of course, making sure blog posts don’t have a single typo in them.

Needless to say, visitors can forget my requests for bringing over corn tortillas or dried cranberries – I need a reload on ExcedrinPM. What I thought would be a relatively straightforward project has become a lesson in how much patience and good humor are left in me. I made the grave error of stepping in freshly poured cement, which has occurred only once during my 53 years on this earth, but someone on the job has not let me forget it and has mentioned it at least seven times since I did it. And it was only yesterday.

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That’s the way the granola bar crumbles

granola bars

I think the highlight of my Christmas dinner this year was when I entered the family kitchen, where I arrive bearing the dessert, and promptly dropped the the whole thing on the floor, where it shattered into a million pieces. I sighed, and guessed it was a fitting end to a fragmented year. Having seen more than my share of kitchen catastrophes in my time in various professional kitchens, like getting yourself stuck in a traffic jam, there’s not much you can do once the damage has been done and I’m glad that I’m able to laugh them off.

This year, one of my catastrophic ideas was to tackle granola bars. I see recipes out there all the time—usually some sort of combination of oats, dried fruits, sometimes nuts, and invariably lots of sweeteners to hold everything together. I wanted to make a bar that was really grainy and nutty, without being overly chewy or sugary, but not one of my experiments turned out as I expected. And what I was left with after each of my attempts was a cutting board with some combination of oaty crumbs, miscellaneous dried fruits, dried out seeds of some sort, and a wounded ego.

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Date Bars

date bars

It’s that time of year, when I evaluate a variety of things in my life (not all necessarily food-related…), including the contents of my refrigerator and pantry, and go through all the corners and crannies, and clear things out. When I visited the Barbès market a while back, I got an amazing deal on dates, so good that I had no choice but to buy a few kilos of them. Because one doesn’t really want to eat a lot of dates all at once, I put some in a jar with some dark rum and let them sit in the back of my refrigerator. Where, of course, I promptly forgot about them.

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Whole Lemon Bars

lemons

I’ve been having my own little festival of citrus around here, especially because I’ve become addicted to the produce aisle at my local natural food store. They always have an intriguing collection of citrus fruits, many of which just aren’t available anywhere else. I went in to buy bergamots (above, left) and ending up finding not one, but four knobbly citrons. I was poking through the boxes and I almost had a crise cardiaque when I saw four enormous, lonely citrons lolling around all by themselves, being ignored, in a big wooden crate.

lemon bar crust lemon bar crust baked

They were only €5 per kilo so I bought two, and left the other two for some other lucky American baker living in Paris looking to candy citron.

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