Results tagged honey from David Lebovitz

No-Bake Granola Bars

granola bar recipe picture

Someone once asked me how I know when to give up on a recipe. Sometimes I realize after a few tries, that I should just forget about it. And others, like the tarte tropézienne in my next book, I made seventeen times until I got it just right. (Because I got a little crazy about getting it just right, including bringing slices around to local bakeries to get their opinions. Plus making a second trip to the bakery in the south of France where I had the one that inspired me to include it.) And the cake has four components, so multiply that times seventeen, but I still didn’t give up until I got it just right.

No-bake granola bars

Speaking of my next book, I had a kind of funny idea (well, at least to me…) to end the book with a recipe that has been vexing me for ages: granola bars. And I would accompany my spectacular barre de müesli recipe with a triumphant story about how I was able to succeed in the face of multi-grain adversity, which somehow I could turn into a metaphor for my culinary life. (In that very special way that I do…which has editors scratching their heads as my writing curves from one completely different subject to eventually landing on another – which, if I/they have any luck, is on the recipe at hand.)

No-bake granola bars

But after a whole other round of testing, as my deadline loomed – and I had depleted all the flacons d’avoine (oats) in the natural food stores of my neighborhood – I realized that it was time to give up my idea of including a naturally delicious dream bar, and move on with the rest of my life.

No-bake granola bars

Then, one day, I had little peanut butter frosting leftover from a project, sitting in a bowl on the counter. And since we were taking a trip and I wanted to bake up something to take along to snack on, I mixed it up with some nuts, dried fruits, and whatever I had around – then pressed the whole shebang into a pan and baked it up. And you know what? Bingo! They were the best granola bars I’d ever had, hands down. C’est la verité.

No-bake granola bars

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La Graineterie du Marché

Graineterie du Marche

There are a number of “have-to” lists in Paris, places where people just have to go while they’re here. Often people have limited time, and I hear ya, so I might suggest the departments stores on the Boulevard Haussman, Printempts and Galeries Lafayette (although even since Printemps started charging €1,5 to use the restrooms, I’m inclined to go to the Galeries Lafayette, just on principle.) Some of the well-known chocolatiers and pastry shops have kiosks in those stores, so you can hit the “big names” in one fell swoop. If that’s your thing.

French honey
Winter thyme

For those wishing to shop on a smaller scale, there’s La Graineterie du Marché at the excellent Marché d’Aligre. It’s the only outdoor market in Paris that’s open every day, except Monday, and in the center of the market, you’ll find José Ferré tending to his lovely, old-fashioned dry goods shop.

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Lebanon

meat pastries

The Middle East is a pretty fascinating place, and on this visit – as well as others – I am constantly surprised by what I experience there. Although we often see snippets of it, our images of the region are usually negative; people are fighting or yelling or demonstrating. Glimpses of people going about everyday life aren’t especially easy to come by outside of these countries. Because situations change seemingly daily, it’s not always possible to go to certain places when you want to travel to them. But fortunately, the time was just right for me to go to Lebanon.

Lebanese woman with fruitlamb
green almondsLebanon beach

The first thing you notice in Lebanon is that the people are quite friendly and as I started writing this post about my trip, two young boys are playing around me at the airport while my flight home is delayed (for nine hours!), gingerly saddling up beside me, touching my computer screen with curiosity. In western countries, we are afraid of people and we’re told not to talk to strangers. And if someone came over to you in the airport and touched your computer screen, you might have a coronary. Or deck them.

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Al Bohsali: Middle Eastern Pastries

arab pastries

It’s too bad that so many people are only familiar with Middle Eastern pastries that aren’t so well made. If you sample them far from where they originate, often they’re made with old or stale nuts, they’ve sat around too long in plastic packages, or the cheeses aren’t exactly fresh. While it’s true that some of them can be a bit sticky-sweet for Western tastes, but when they’re made correctly, they’re just as lovely to look at as they are to eat.

semolina pastry

At Al Bohsali in Beirut, all the pastries are made on the premises. As you get ready to sip your coffee, you can gaze at all the lovely pastries resting in a shiny glaze, presented in wide stainless-steel trays on the counter. Then make yourself a little plate to try a few, which I was happy to do.

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Food Gifts to Bring French People from America

Dandelion chocolate

Even though globalization has made things pretty available everywhere, and things like Speculoos spread and Fleur de sel can now be found in America, it hasn’t always worked quite the same the other way around. Some American things haven’t made it across the Atlantic and people often think that Americans subsist on junk food because at the stores that cater to expats, and in the “American aisle” at the supermarket, there are things like Strawberry Fluff (which I keep explaining to them that that’s something I’ve never seen in America), boxed macaroni & cheese, caramel-flavored microwave popcorn, bottled salad dressings, and powdered cheesecake mix, which I think I find scarier than they do.

And while there’s nothing wrong with a pour of ranch dressing or a Fluffernutter every now and then (although hold the strawberry-flavor..), those are not exactly the best that America has to offer. I often get asked by folks in the states what kind of things people from America they should bring to their French friends or hosts. And while it’s tempting to bring them something amusing like chocolate cake mix or boxed macaroni and cheese, they don’t see the same humor mixed with nostalgia in them that we do. (And yup, they have boxed cake mixes here too, so they’re not novel.) Peanut butter is also dicey; while we in America devour it, many French folks have an aversion to the flavor of it. Space is also at a premium so while it’s fun to think how delighted they would be to get a 2-gallon drum of “French” salad dressing or red licorice whips from the warehouse store, you’re probably better off devoting that luggage space to something that they’ll actually use and eat.

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French Honey

french honey

I had to put a moratorium on jam-making this year because I realized I had enough jam to last a normal person, who doesn’t have a French partner, at least ten years. (I’m not naming any names, but one Frenchman in particular can go through half a jar at one breakfast alone.) But one thing I can’t make is honey, in spite of the fact that I am certainly capable of giving a nasty sting every once in a while. It wasn’t until I moved to France that I fell in love with the stuff.

When I led tours, I’d bring guests to honey shops and people would just kind of look around – or look over me, perhaps wondering when we were getting to the chocolate – as I started to explain fabulous wonders of French honey. And am not sure how convincing I was, but since I have a captive audience here (don’t touch that mouse!), as well as a cabinet-full of the stuff, I decided that as I started to clean out my honey larder, I’d also come clean about my love for the stuff.

Various honeys are said to have various properties. I don’t sit down to breakfast and think about all the polyhydroxy phenols and bioflavonoids, or how my body is going through phagocytosis or endocytosis while I eat my toast and sip my orange juice and wonder how the heck I’m going to make it through another day. (And I have nothing against polyhydroxy pheols or phagocytosis, it’s just that they’re not popular topics at my breakfast table.) On the whole, I eat pretty healthy stuff and am not one to think about the health benefits of food. I don’t need justification, ie: antioxidants, to eat chocolate. I just eat it – and thinking that you’re going to get healthy from eating cheesecake because you put a tablet of vitamin C in it is kind of ridiculous, if you ask me. So geez, just eat!

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Hot Mulled Wine – Vin chaud

Hot Mulled Wine

Yes, it’s winter in Paris. And while the temperature drops, folks move inside the cafés to escape the cold, except the hearty smokers, who are seemingly immune to the chill outside while they puff away on les terrasses. And while we’re all bundled up, shivering on the sidewalks as we go about our days, on café chalkboards are scrawled the words: Vin chaud.

Vin chaud (hot mulled wine) is somewhat of an anomaly in a country where wine is revered, as the idea of “heated wine”, infused with spices, is a curious paradox. I was never big on the idea myself, and preferred my wine straight up (except for rosé, on ice), but during the bitingly cold winter in Paris, I can see the appeal of the warm soothing drink, tinged with the spices of winter.

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Turkey Melon

turkey melon

Not long ago, I mentioned the Lamb Melons I saw at a butcher stand at the Marché d’Anvers in Paris. Since it’s an afternoon market, I thought it might be fun to mosey over there at my leisure and pick one up for Sunday lunch. However I was surprised to see the market completely packed. Since there are less than a few dozen stands, it’s not surprising I suppose. Plus we had a holiday weekend ahead of us.

french radishesAnvers French market Paris
potato chipscherry tomatoes

I did my usual quick scan of everything and found the produce selection rather limited, although there were a few interesting things here and there. I picked up a musty-looking Selles–sur-Cher goat cheese from a woman who makes her own goat cheeses, and each one was sold by how ‘ripe’ you want it.

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