Results tagged chile from David Lebovitz

Chimichurri

chimichurri recipe 1

Beef is very popular in France. And it’s not just for the taste: on more than one occasion, I’ve been told I need to eat more red meat by folks concerned about my health. (I guess I need to look in the mirror more often.) I like a good steak every once in a while, and, fortunately for meat-lovers, there are butchers in every neighborhood in Paris. In fact, there are four within a two- or three-block radius of where I live, not to mention the few at my local outdoor market.

Chimichurri

Being surrounded by so much viande, I need to keep my consumption in check so I reserve cooking beef at home for special occasions, rather than make it part of my daily diet. (Unlike chocolate.) What’s also widely available in Paris – and used extensively – are fresh herbs, particularly flat-leaf parsley and fresh mint, which are available in abundance. And it’s a rare day when I don’t return from the market with a big bunch of parsley.

Chimichurri

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Guacamole

guacamole recipe

Okay, show of hands – who likes guacamole more than I do? Okay… Now that that’s settled, who was more thrilled that I was to score a batch of freshly fried tortilla chips and a big bag of just-about ripe Haas avocados this week?

I’m not asking any more questions, I promise. Because the answers were right here in my kitchen. Although what some people might not know if that the French like guacamole (and chips) as much as I do. So much so that a local Mexican restaurant named after the famed dip had to add an accent on the final é so people would pronounce the entire word (the last part of French words usually aren’t pronounced), rather than say guac-a-mole, which sounds more like a Mexican carnival game than the most delicious thing you can dip a chip into.

guacamole avocados

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Pickled Radishes

radishes

It always curious to me, when I see “French breakfast radishes” in the states. I know that’s the name for them, according to seed packets and so forth. Or perhaps it’s just in my particular circles. But I’ve never seen anyone offer – or even eat – French ‘breakfast’ radishes for breakfast in France.

Still, the French do eat a lot of radishes. (In fact, they were one of the first things I wrote about on the site after I arrived in Paris.) And with good reason: their radishes are excellent. And because radishes are so popular, they’re often sold in bunches of two at a slightly more attractive price than if you were to buy just one. Radishes in France are often two-toned numbers, glowing red at the stem end, and ruddy white by the thread-like roots.

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Chili with Chocolate

chili

I used to wait tables in a vegetarian restaurant many, many years ago, and one of the items on the menu was Cashew Chili. I would say about one-third of the customers would look at the menu, then look up at me, and ask – “Are there really cashews in the Cashew Chili?”

rancho gordo beans

It was hard to respond to that. Although the answer “Yes” seemed pretty obvious (at least to me), it was hard to say “Yes, the Cashew Chili really does have cashews in it” without sounding like a wise-ass. Thinking about it now, I probably could have come back with a more interesting retort and I guess should think of another one for this chili recipe, because it is made with beans, and likely to raise some hackles.

cooked beans for chili recipe

Therefore, I would like to officially recognize that real Texas Chili does not have beans in it.

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Cold Noodles with Peanut Sauce

cooking noodles

Contrary to popular belief, people who work in restaurants preparing food rarely have time to eat. And even though the line cooks could sit down after they were done feeding everyone their first and main courses, that was the the most hectic time for us pastry folks since all the dessert orders would come tumbling in.

Bakers are known for eating things like butter sandwiches just because bread and butter are readily available and you don’t need to sit down to eat it or ask the line cooks if they had time to made you something more nutritious. When I left the restaurant business, I made one promise to myself: I would never again eat standing up or just mindlessly jam food in my craw. So when people ask why so many pastry chefs and professional bakers aren’t enormous—well, that’s why.

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Puerto Cacao

chocolate chaud

I keep a piece of paper near my front door. On it are places in Paris that I want to visit. When I hear about a place that sounds interesting, on the list it goes. Unfortunately, it seems as soon as I cross one off, a few more get added. And the list gets longer and longer and longer and longer and…

One particular spot that I’ve had my eye on for too long was Puerto Cacao, located in the farthest part of the city from where I live, requiring more than my limit of two métro changes. The focus of the shop is chocolate équitable, or fair trade chocolate.

So I was surprised when I was walking near the Marché d’Aligre and the store with the pricey mid-century modern furniture that I used to covet was gone. And in its place was a new hot chocolate spot.

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Pickled Pepper Recipe

jalapenos

I’d say a good 20 to 30 percent of my refrigerator space is given over to pickles. I love anything pickled—onions, cabbage, cauliflower, zucchini, and chile peppers. If it’s pickle-able, you’re likely to find a jar of it buried away in my far, deep recesses of my refrigerator. In fact, all of the above (and more) are in there right now, marinating as we speak. Or as I type, I should say.

Unfortunately that doesn’t leave much room for anything else, which is something I have to live with. I suppose I could start canning them, but then I’d have to find somewhere to put all those jars. But there’s no way I’m giving up a single pair of the thirty-two sets of shoes in my closet, or a single space on my groaning cookbook shelf, to give way to a place to store them.

I think I’m almost at risk of turning into one of those people who die, and afterward pictures of my apartment filled to-the-brim with stuff, appear on websites and daytime talk shows, to the horror of viewers from coast-to-coast.

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Braised Short Ribs Recipe

ribs

When I was in the states last year, I was in a coffee shop and for some reason, the conversation with the folks turned to what I was doing in their city. I’m not sure how they knew I wasn’t from around there, but I can only assume it was my startlingly-good French accent, which is always a sure give-away. I mentioned I was a cook and was taping a television segment.

Right then, stopping the conversation, the woman who owned the shop asked me, “Are you the David Lieberman?”

Okay, before you get your panties in a knot, in my defense, I’ve had my name butchered to death on more than on occasion and we both cook and write cookbooks. So I said, “Yes, that’s me. Nice to meet you.”

The next day when I stopped in again for my coffee, the same woman ran up to me, excitedly, “Oooh David, my friends were so excited that I met David Lieberman!” While I was thrilled to have someone happy to meet me, I’d never had someone that excited.

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