Results tagged cake from David Lebovitz

Caramelized White Chocolate Cakes

white chocolate cakes

Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while.

Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth, and because of the innovative yet familiar cooking, their supper club Hidden Kitchen (which they ran before opening Verjus) was deservedly booked months in advance.

Laura of Hidden Kitchen whisk

One night I was having dinner there, and Laura leaned over and said, “I’ve been making a cake with the caramelized white chocolate recipe that’s on your site. It’s pretty amazing.”

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Banana and Chocolate Chip Upside Down Cake

organic bananas Banana & Chocolate Chip Upside-Down Cake

I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic bananas, and was hollering, “Un euro, deux kilos!Un euro—deux kilos!

Since that’s roughly a buck for a little over four pounds of fruit, I stopped right there, and took as many as I could carry off his hands. And then, he threw another bunch in my basket after I paid. So I had a whole bunch of bananas…five, to be precise…which was great. But I was a little concerned about having what looked to be like around fifty bananas for just one person.

Banana & Chocolate Chip Upside-Down Cake Banana & Chocolate Chip Upside-Down Cake

Once home, as they started ripening during the week, seemingly all at once, a mild panic set in. So I called into service a recipe from my archives, one of my all-time favorites: Banana and Chocolate Chip Upside-Down Cake.

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Fruitcake Bar Recipe

I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great.

fruitcake bars

They can be made up to a week in advance, which will undoubtedly help alleviate holiday stress. It’s from my archives but thought it worth sharing again since folks enjoyed them so much at a recent Paris book event (and wine-tasting), and because the baking season is quickly approaching and it’s nice to have a recipe for a very easy-to-prepare dessert or snack.

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Pain d’épices Recipe

pain d'epice

It’s tough call, but I’d have to say that Flo Braker is my favorite baker in the world. Having known her for a few decades, I can’t think of another baker that I like more. And I won’t apologize to any other bakers out there, because I think they’d pretty much agree with me. When I was writing my first book, I remember leafing through her book, The Simple Art of Perfect Baking, amazed how this gorgeous, elegant woman had made cake-making such a seemingly simple affair. I was in awe.

Eventually I was lucky to meet Flo in person when we were wrapping boxes of chocolates and candies for a big benefit that Chez Panisse was organizing and we hit it off immediately.

So much so, that when my mother passed away, Flo called and said just two words to me: “You’re adopted.”

(Although she way rather coy when pressed for a move-in date….)

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Le Dimanche

When I moved to France from San Francisco, I worried about what every San Franciscan worries about— “What am I going to do without burritos?”

roast chicken

For those who aren’t familiar with San Francisco-style burritos, these bullet-shaped tummy-torpedoes are rice, beans, salsa, and meat all rolled up in a giant flour tortilla and eaten steaming hot. I don’t want to antagonize the burrito folks, but being a purist, I never, ever get cheese, sour cream, guacamole, or the worst offender—lettuce, all of which make a burrito about as appealing as a rolled-up newspaper left out for a week in the rain.

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What On Earth?…

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Or I guess I should say—what in the sea?

I recently came across this cake pan online, a unique piece of baking equipment that effectively combines my most favorite thing in the world (cake) with my least favorite thing: heinous beasts from the deep with tentacles.

Look. I can understand making a cake that looks like a castle, a clown, or a toy car. Barbie is cool, and so is Winnie the Pooh. Or even a turkey with red lipstick. (Er, sorry Noodlr, I take it back about the turkey with lipstick.) But I don’t understand what kind of event where a cake in the shape of an octopus would be appropriate.

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Dave T’s Spinach Cake

spinach cake & ham

I don’t know when it took hold, it was well before I got here, but le Brunch is somewhat popular with a certain segment of the population in Paris. Unlike the Bloody Mary and Mimosa-fueled repasts I have fond memories of back in San Francisco, here, I don’t know if the concept really works. For one thing, Sundays are blissfully “sacred” and no one seems to want to wake up and go anywhere until—well, Monday. And the places that do serve brunch are pretty crowded with misfits who probably didn’t get to bed the previous evening, as well as the clad-in-black, chain-smoking bobo crowd.

I don’t know about you, but the last thing I want to do on Sunday morning is wait outside in the freezing cold, breathing second-hand smoke from a bunch of bleary party-goers, both of us desperate for coffee, while waiting for a table.

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Noël

bûche de noël

I couldn’t let the year end without a little reportage about Christmas this year. You heard about my last-minute scramble to find the World’s Most Expensive Pastry Bag, which is now safely stored away in my Safe Deposit Box for next year.

cheese Christmas dinner

There’s a joke that the only bad thing about Paris is that it’s full of Parisians. I’m not going to comment on that, but Paris pretty much empties out, and is glorious time to stay in town. Also Christmas is taken pretty seriously around here. It’s considered a close, family holiday and even though the big department stores have spectacular window displays, Christmas hasn’t been overtly commercialized and kids are content when la grande-mère hands them a bag of fresh clementines, and don’t throw tantrums if they don’t get the latest version of the impossible-to-get video game. At least in my French famille.

The only tantrums being thrown were by me, making my Bûche de Noël, which I’ll get to in a bit.

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