Results tagged cream from David Lebovitz

I was always on the frence about fruit-based ice cream made with eggs. Yes, you got that right. I wrote “Frence,” which is my subconscious speaking (or writing), most likely because I’ve got both France – and fresh strawberries – on the brain these days. After rhubarb, strawberries are the first sign of spring at our markets. And while there are plenty of different types…

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My favorite thing that I bought this year is this old battered gelato dish, which was my score at a street market in Palermo. It was sitting there all by its lonesome, and there I was, to give it a happy home – it was kismet. (Or maybe it’s called something else in Italian, but I’m just happy I stumbled across such a fabulous find…

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One of the things that most excited me most about coming to Stockholm was to visit Pärlans Konfektyr. The moment I heard about it, I knew I had to go. I mean, a small shop that makes artisanal caramels, in one of the best dairy-producing countries in the world, with a wink-and-a-nod to traditional Swedish charm? Count me in. So I asked if I could…

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I was recently at Metro, a members-only store that sells things for professionals in large quantities with lots of food items. However unlike “members-only” stores elsewhere, you need to have some professional affiliation to join. Excitedly, I stocked up on lots of the things that I use a lot of, including cassonade sugar sold in bags close to 5-pounds, hazelnuts, tin containers for giving away…

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Shortcake is one of those uniquely American desserts; a big, buttery biscuit floating on top of a cloud of whipped cream and lots of juicy, sweet, summer fruit. Sure, the components may be inspired from other places, but no one puts them together in a way that celebrates summer like we do. One of the high points of my year is when peaches and nectarines…

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I was told by my somewhat better half that I wasn’t allowed to bring the construction crew – that is, the guys who are working on my apartment – any more treats until they picked up the pace. I don’t think the expression “No more monsieur nice guy” exists in French, but that seemed to be the tone of the sentiment expressed. However being American,…

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Readers who are unfamiliar with the product, when they find it listed as an ingredient in a recipe, often ask: What is half-and-half? Half-and-half is a product that is composed of one-half cream and one-half whole milk. In the United States, the fat percentages of those products are 30 to 36%, and 3.25%, respectively. Store-bought half-and-half can be anywhere in the range of 10.5% to…

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I cannot not tell you about Aux Merveilleux de Fred. I bought three small meringues to share with friends, and when sitting on a nearby park bench waiting for one of them to arrive, I dug into the first meringue. I don’t swear on this blog so I won’t share exactly what I said, but take it from me, a few expletives were uttered.

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After my visit to the Vevey market with Chef Stéphane Décotterd, we headed back to Le Pont de Brent, his restaurant located above the lakeside Swiss town of Montreux. While he was laying out the fish for the day, which he had just sourced, I noticed the kitchen was unusually calm for pre-service and I didn’t see anyone in the usual panic that happens in…

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