Results tagged cake from David Lebovitz

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? Here’s a favorite chocolate cake recipe tip: 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…

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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…

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I had planned to write up my post-Thanksgiving report, but I decided to wait until the smoke cleared before I tell ‘The Tale’ of what really happened that night…which involved a high-speed car chase through Paris, a few hypodermic needles, and a couple of user-unfriendly hors. In the meantime, I thought I’d write a bit about what’s been baking around here, which I assure you…

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I keep a pretty clean house. I bath regularly. So I wondered why there were so many little flies buzzing around me? Up until a few weeks ago, I never had a problem with insects, save for the nightly attacks of mosquitoes (the bane of Parisian summers). So I was wondered why I had so many little visitors flitting about my kitchen. Every year I…

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When I told Luc-Santiago from Vert d’Absinthe here in Paris that I didn’t like anise very much (or, stupid me, how long have I lived in Paris? I should have said, “I don’t appreciate anise very much.”), I wished I had my camera cocked-and-ready, as the look on his face was priceless. While I appreciate the culture and mystique of Absinthe and its cousin pastis,…

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Jean-Charles Rochoux has perhaps the tiniest chocolate shop in Paris, located on an unassuming side street off the Rue de Rennes. It’s hard to see and easy to miss if you’re not looking for it. But what causes most passers-by to stop are the window displays, filled with intricately-sculpted statues and figures, crafted entirely of chocolate. M. Rochoux spent many years in the workshop of…

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The worst thing about the pâtisserie of Arnaud Larher is that it’s too dang far away from where I live. Located on the northern fringes of Montmarte, it takes me 3 different métros to get there, and even then, it’s a hike from the métro station (which is buried very, very deep underground, since that quartier of Paris is mostly soft limestone, aka plaster of…

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One thing that does seem to cross international lines successfully is baking. I never visit a country without sampling their baking. I visit bakeries and want to try everything, from Mexico’s delicious tortillas served warm with butter, to Indian naan breads just from a tandoori oven. Here in France during the winter, the windows of pastry shops are lined with all sizes of Galettes de…

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Like most Americans, I’ve discovered that French people also aren’t so familiar with persimmons either. They see them at the market, but don’t stop to buy any. Or if they do, they take them home, bite into an unripe one, make a face, and toss ’em out. One of my friends living north of San Francisco in Sonoma County had a enormous persimmon tree. Each…

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