Results tagged chile from David Lebovitz

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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Kimchi Recipe

Kimchi

If it seems to you like I’ve been dividing my time between chocolate shops of Paris and visiting Korean épiceries, stocking up on gochujang, cochutgaru, and gokchu garu, you’re right. The odd thing is that the Koreans understand me better than the French. They’re always surprised when I speak a few words of Korean and last week, I met some wonderful Korean gals that were pretty surprised to see me filling my shopping basket with chile peppers, fermented shrimp, and garlic-chili paste.

kimchi cabbage

Since the state of recipes—like my French—are always in a state of flux, after my first batch of cabbage kimchi (which came out pretty darn good), I kept thinking of ways to improve it. That, coupled with a newfound addiction to fried rice and French-style omelets with kimchi, meant I was going through it at an alarming rate.

So I headed over to Ace Mart on the rue Saint-Anne, loaded up my shopping bag again, and armed with The World’s Most Expensive Scallions (3.8€, or $5.50 a bunch), I set out to make the penultimate batch of kimchi.

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Kimchi Recipe

If I had to name my favorite cuisine, it would be a toss-up between Vietnamese and Korean. Both offer charbroiled meats, pickled or marinated vegetables, and a lively and sometimes spicy array of seasonings.

What’s not to like?

cabbagekimchi

Most unfamiliar ethnic foods become instantly accessible if you take a trip to a local shop to stock up on a few specific ingredients. It wasn’t until I learned about Moroccan spices that I realized that a tagine is basically a braise seasoned with specific spices mixed in the right combination, such as turmeric, paprika, saffron and ground ginger. Mexican food isn’t all that difficult if one familiarizes themselves with chilies, cilantro, and corn tortillas.

Ok, and a nice hunk of pork shoulder as well.

Every time I go to a specialty market, whether it’s Mexican, Japanese, or Chinese, I invariably lug back bottles of vinegars, odd herbs, specialty sugars and some sort of backside-burning chili pastes home with me. The other day when I was at Tang Frères, the gigantic Asian market in Paris, I heard a voice calling out for me to make Korean bbq this weekend.

It was a little strange: unlike the usual voices I hear in my head, this one had a Korean accent. And it was insistent.

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Carnitas Recipe

Why do people call you thirty minutes before you’ve invited them for dinner? It’s something I don’t understand. Usually if you’re having folks for dinner, if you’re anything like me, during those precious few minutes before everyone arrives you’re racing around in your undies trying to get everything together so you can look relaxed when they arrive.

cosmopolitan.jpg guacamole.jpg

But people can’t resist calling—“We’re on our way!” “Can we bring anything?” “What time did you say to come?” “Can I bring two friends?”

There’s a couple of rules in Paris about dinner parties:

The first is that you never, ever show up on time. Thirty minutes late is normale, and if you show up earlier you just may catch your host in their undies too (which may or may not be such a bad thing.) Another is that you need to get people’s digicode in advance. Most buildings in Paris have a complex series of numbers and letters that you need to press on a pad by the entry to get into the building.

Sadly, people have a way of forgetting them and having to frantically call you from the sidewalk since they can’t get in. And lastly, no one in France has food allergies so if you’re invited for dinner, if you have an food issues, you’d better pipe up in advance or be prepared to eat Tête de veau…which, believe me, you don’t want to eat.

taco.jpg cabbage.jpg

So when they call, while they’re blabbing on and on and on, you’re hyperventilating and all those thoughts are running through you mind—”Darn it. Why didn’t I trim my fingernails when I had time on Wednesday?” “Will they notice the pots and pans piled up in the bathtub?” (which is a whole ‘nother blog entry…) “Do I need to make more chips since I think I ate about half of them after I made them?”

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