Results tagged chili from David Lebovitz

Pickled Jalapenos

PIckled jalapeno peppers and carrot recipe-6

Yes, I know I’ve been presenting a lot of chile pepper recipes lately. But, well, ’tis the season. And when nature speaks, ya gotta listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is an all-year round kind of thing — but I wanted to preserve a nice bag of jalapeños that happily made their way into my Paris kitchen. And since they’re something you don’t see at Parisian markets, I wanted to make my bounty last as long as possible.

Pickled Jalapeños

So I decided to preserve them for my next Mexi-fest, and pickle them in the style of those you find at taquerias, where they’re used as a condiment.

Pickled Jalapeños

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Roasted Peppers

roasted pepper recipe

One of the things I don’t like are bell peppers. They’re one of those things that people are, for some reason, always trying to convince me to like. (What’s up with that?) And they always seem to put them on airline food as well, presumably due to their forceful, overpowering flavor, which helps the food make more of an impression on our dulled palates at higher altitudes. (And in my experience, my brain, too.) And if there wasn’t a ban on bringing pointy metallic objects on planes, I’d travel with a set of tweezers to remove the offending red and green strips they seem to like to drape over everything.

Roasted Peppers

However, like just about every other thing in my life, there’s a contradiction. And in this case, it’s that I love chile peppers — in all shapes, sizes, and colors. Go figure.

Roasted Peppers

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Chermoula

chermoula recipe-9

The editor for My Paris Kitchen came to Paris last week. Since we’d spent two years working together on a book about my kitchen, I figured – at long last – we’d be able to dine tête-a-tête, in my actual Paris kitchen. So I invited her for dinner.

Chermoula

We were in touch nearly every day for the last few months as I raced toward the finish line, and went had plenty of back-and-forths about every little detail. And since the dinner was somewhat of a celebration of finally leaning back after all that work and relaxing together, I wanted to make her something from the book. (Although I did think it might have been funny if I’d ordered a take-away pizza, and served that to her. But I thought better of it.)

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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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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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Warm Spiced Chocolate Cake Recipe

xocopili

Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin.

Frédéric Bau, a professor and head chocolatier at the fantastic Ecole de Grand Chocolat Valrhona, developed this blend. Except for the life of me, I had no idea what to do with it.

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