Results tagged citrus from David Lebovitz

Citrus

large grapefrtui

Last month I was teaching at Central Market, a chain of pretty amazing supermarkets in Texas that has just about anything you can imagine—including cooking classes. And I never pass up the chance to teach there. For one thing, the staff is uniformly excellent and it’s just a pleasure to step into their kitchens and work with them. But the other is that I get to wander the aisles of their supermarkets, which are like no other in the world.

French nut oils, Texas honeys, a crazy machine that shoots out crisp Korean wafers at the ultra-high speed of a shotgun, a homemade salsa and guacamole bar, barbecued ribs that I’m still dreaming about, a excellent selection of British cheddars and French soft cheeses, in-store scratch bakeries, and candy-coated chocolate-covered sunflower seeds, which I’m now (unfortunately) completely addicted to. And those Korean wafers are pretty addictive as well, although the blasting sound the machine makes when firing them out kind of scared me. (I get a little gun-shy in Texas, y’all.)

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Candied Citron

citron blog

A few years ago I got a message from a nice young couple that had worked their way through each and every recipe in Room for Dessert, my first book, and wanted me to sign their copy. And let me tell you, these kids were really pioneers, as this was well before the “cook every recipe from the book” blogs got so popular—they didn’t even have a blog!

When I met them, the book was filled with bookmarks and stains of all sorts. Obviously well-used, they really didn’t even need to tell me that they’d made everything in the book. But they did confess that the only recipe they couldn’t make was the candied citron, because they couldn’t find any citron.

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Frozen Melon Margaritas

melon margaritas

When I was in Mexico last year, after they were able to uncurl my iron-clad grip on the airport entrance door frame because I was having a hard time leaving all those warm, freshly made corn tortillas behind, on the walkway to the departure gate, I realized I had a few extra pesos jingling in my pocket. Thankfully aside from a lot of great Mexican peanut candies and lime-spritzed peanuts that I stuffed into every pocket of my carry-on, the duty-free shop had a pretty large selection of tequilas, where I figured I could spend the bulk of my leftover funds.

I don’t know much about tequila but apparently there are plenty of people who do, judging by the racks of tequilas on offer—and some of their prices.

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Bergamot (Sweet Lemon) Marmalade

bergamots

Like Pistachio Gelato or Polenta Ice Cream, this recipe might fall into the category of “Things You Can’t Make” for some of you.

Yes, bergamots aren’t something one runs across everyday in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did. Twice! (Although the second time took a bit of moxie.)

bergamot marmalade

There’s conflicting information what a bergamot actually is, but it’s definitely a member of the citrus family and most consider it to be a relative of the bitter orange, which might have been mated with a lemon at some point in its dubious past.

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Improved Lemon Curd

Did you know that there is no such a thing as a Meyer lemon anymore? Well, at least not as we know them. Officially, they haven’t existed for about fifty years, when a virus attacked the Meyer lemon trees and they were banned in the United States.

juicer

Then in 1975, a new, “Improved” Meyer lemon tree was released that was virus-free, and people began planting them in backyards in America. And in Paris apartments, too. (More on that, later…)

squeezing lemons butter

Some think that the now-extinct Meyer lemons, and the new, Improved Meyer lemons, are a hybrid between oranges and lemons. But I’ve been told by my produce guru that no one is certain as to what the heck they are, exactly.

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Lime Meringue Tart Recipe

lime meringue tart

I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe.

“Everything’s very sweet,” he replied, right away.

I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad dressings, to supermarket bread, he’s got a point. A lot of stuff that doesn’t need to be sweetened, is. But one thing that we Americans do like is tart citrus desserts. The tangier, the more mouth-puckering, the better.

golden limes

Backing up his claim, though, we do tend to pile ours up to the moon with whipped cream or sweet meringue. So he does have a point.

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Blood Orange Sorbet Recipe

Blood Orange Sorbet

For some reason, people think I eat out all the time. While I like eating in restaurants, I don’t like being served something that I don’t like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I’ve become the proverbial free man in Paris.

Working as a pâtissier for so many years, thought, it’s assumed that I want complicated, fancy desserts bulging with buttercream and towering with spun sugar and whimsical bits of foam, spheres, and powders strewn all over the place. While I appreciate the work and skill that goes into those kinds of things (Sam Mason has really impressed me with desserts that were creative and delicious), I really like simple food, especially after a rich or spicy meal.

I don’t think dessert should be the proverbial “nail in the coffin” after dinner and I’m always curious when people say, “That restaurant wasn’t very good. When we left, we were still hungry!”

Juicing Blood Oranges

I’ve been writing a bit about Korean food, but Japanese cuisine is a pretty good example of how I like to eat too.

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Citrus Oils

Citrus Oils

I know some of you’ve been thinking; “When is David finally going to clean-up and organize his links page?”

Well, that day has come and gone folks, and instead of the previous mish-mash of links added haphazardly, they’re now neatly organized into categories and specialties. I’ve added a couple—and given a few the heave-ho, especially the stale ones that are perhaps older than a few of you out there.

As I clicked around to make sure there weren’t any clunkers, a thought flashed through my mind. It was something “hardened and naked.” No, it wasn’t my other secret blog, it was Deb commenting on the citrus in her refrigerator; all those forgotten fruits that have been zested and left to dry up.

Now that’s not very blog-worthy…or hot, is it?

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