Results tagged butter from David Lebovitz

Anyone who uses iPhoto probably remembers your first thrill of plugging in your digital camera and magically, with no effort at all, having your photos automatically downloaded for you. Then they’re neatly filed on your computer so you can view, cut, or paste your memories until your heart’s content. It’s great for the first few times, but once you’ve hit a certain number of photos,…

Continue reading...

Truth is, I don’t eat croissants very often for the simple reason that I don’t like to get dressed until I’ve had my morning coffee & toast. So having one is a relatively big deal for me, since croissants are only good early in the day: I refuse to eat one after 11am if I can help it. Like anything made with copious amounts of…

Continue reading...

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? Simply butter the cake pan then spoon in a heaping spoonful of cocoa powder, then shake the pan to distribute the cocoa over the bottom and sides of the pan. Voila!…a bit more chocolaty flavor in…

Continue reading...

I am a bad food blogger. I mean, who would post a picture like this? GRRrrrr!…Seeing Red… The most successful and popular food blogs start with a clever idea or beautiful image, and generally follow it with a witty or an emotionally-involving story behind it all. Instead I’m posting this picture of the room where was to spend the entire weekend locked inside, which was…

Continue reading...

Last year I read about a pastry chef-turned-candymaker in Los Angeles. She was becoming known around those parts for her tender caramels, blended with wisps of sel de mer (sea salt.) Inspired by the amazing CBS, caramel-beurre-salé caramels produced by the master himself, Henri LeRoux, Christine Moore’s caramels are indeed the best I’ve had in the US. A friend drove me out to the Silverlake…

Continue reading...

Here are some helpful tips to prevent cookies from spreading: Don’t Overbeat the Batter Far too many recipes advise bakers to simply “Cream butter and sugar until smooth”. So many people just turn on the mixer and go check their e-mail. When you beat butter and sugar, those little crystals of sugar create air pockets between the butterfat. The more you beat, the more air…

Continue reading...

I often cook pasta in not enough water. I wash mushrooms. I don’t grind my own coffee beans. I melt chocolate in a bowl set in, not over, simmering water. I hate soup as a first course. I buy store-brand butter for baking. I try to use as few pots and pans when I cooking as I can. I lift the lid when cooking rice…

Continue reading...

Is there anything more fabulous than something created through the wonder and miracle of caramelization? Is there no means and ends that one won’t go to to experience that sigh with relief when one triumphantly pulls this perfectly caramelized melange of butter, sugar, and salt out of their oven? I think not. Those butter-loving Bretons invented this unique gâteau for delivering the maximum dose of…

Continue reading...

Of all the regions in France, one of the most peculiar is Brittany. The cuisine is hearty, earthy, and dynamic – like the terrain. The coastline is a virtual lunar landscape of jutting rock formations, with pristine beaches (with somewhat frosty water) tucked in between them. Consequently, upper Brittany is somewhat remote and not a popular tourist destination. Most of my days begin at an…

Continue reading...