Results tagged beurre from David Lebovitz

Things I’m Liking…

cassolets

Les cassoles

I love my everyday bowls, which were gifts from my friend Kate who lives in Gascony. They’re from a semi-local potter which makes cassoles, the bowls for preparing Cassoulet. But I’ve loved these little fellas forever and use ‘em for my daily soup and noodle bowls. I’ve posted pictures of them on the site and folks have asked me where oh where they can find them. (Here’s one site.) But because they’re somewhat fragile to ship, and rather heavy, you might want to consider hauling them back from France yourself if you don’t live here*. However I came across them at the J’Go stand in the Marché Saint Germain des Près in the 6th. If you want them, and are coming to Paris – bring bubble wrap! (And some extra cash; they’re €24 each.)

chocolate with salt and olive oilArbequina olive oil

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Marché des Producteurs

bacon

I was actually thrilled to see a market of producteurs that was happening this weekend in Paris. We have some great food available in Paris but I don’t get the opportunity often to meet and shop directly from the people who are producing the food. This is especially true with meat, which is sold by butchers and not the people who raise it, but I also wanted to see some of the more interesting roots and vegetables that don’t always find their way in to Paris from the countryside.

Generally speaking, a lot of these tasting salons that are held around the year in Paris are well-stocked with three things: foie gras, mountain cheeses, and sausages. Wine doesn’t count as one of the three, as that’s a given.

raw milk butter thyme

There are lots of people offering tastes of wine. It’s one of the few things where samples of it at markets are gladly given. I remember a few years ago at a wine fair I told the seller that I’d take a bottle of his Muscadet, since I was having oysters that night, and he was rather shocked that I didn’t want to try it first. (So I did, just to be polite.) But I’m actually happier sitting in a café and enjoying a glass rather than manoeuvering around other people en masse, Costco-style, jostling for a little sip.

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How to Make Clarified Butter

French butter melting butter

One uses clarified butter (sometimes called ‘drawn’ butter) in places where you’ll be frying something either for an extended period or over high heat. And for those times when you want the flavor of butter, rather than oil, you’ll want to use clarified butter, which, unlike oil, can stand being cooked longer and to a higher temperature. Clarifying butter removes the milk solids and moisture, which makes this possible.

melting butter beurre doux

Many Indian cooks use ghee, which is similar, except it’s usually been cooked longer to decrease the moisture and deepen the flavor, and sometimes is seasoned with tumeric, fenugreek, or another spice.

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