Results tagged jam from David Lebovitz

Do you know what media training is? If you don’t, it’s when they teach people to behave on television and radio. They work with politicians, business executives, and, of course, in this day and age, they work with a lot people (and I mean, a lot…) that are involved in corporate and celebrity crisis control. But there’s a special group of media trainers that teach…

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Easy Jam Tart

I’ve had a lone jar of quince marmalade sitting in the back of my refrigerator for about a year now, and thought it was about time I humanely dealt with it. Personally, I love quince. I like them poached, stewed, roasted and make into jam. But judging from the still-to-the-brim jar that’s been relegated to the back corner of my fridge, it’s not as popular…

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Many times I’ve been with friends and family in Paris and we’ll go into a food shop. Now I’m not picking on anyone in particular, so if you think I’m talking about you, I’m not. Think of this as a composite of lots and lots of people. And I’m sure I’m guilty too, so I’ll toss myself in that mix. I’ll show people something, say…the…

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This time of year brings Seville oranges to the markets in Paris. For the past few years, I kept complaining they were hard to find since it’s perhaps my favorite of all jams and jellies to make and eat. But lately, they’ve been everywhere. (See? It pays to complain. Either that, or a whole lot of French produce suppliers read my blog.) And I found…

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We Love Jam

As you can imagine, after living in San Francisco for almost twenty years, I have some pretty wacky friends. While I don’t want to recount everything that happened back in the days of free-love, many of us have grown up and gone on to tastier things. One friend has a wildly successful cheese shop. Another opened a bakery , a chocolate factory, or became wine…

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Shallot jam is a wonderful addition to many dishes. It’s a bit sweet and a little tangy, the best of both – and a generous spoonful goes well with roasted meats, pâté, and can dress up a grilled chicken breast. You might not be familiar with shallots, but they are common in French cuisine and are the sweeter cousin to onions. I buy them by…

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Green Almonds

Unless you live in an almond-growing region in the US, I’m sorry to tell you that it’s rather unlikely you’ll come across green almonds in your market. They don’t seem to be as popular in America as they are here in France. And right now in Paris, they’re heaped up in big mounds at the outdoor markets. In San Francisco, I would find green almonds…

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When I arrived in France a few years ago, I was a surprised to find that red onions are rare and cost nearly four-times the price of yellow onions. I reasoned that although French cuisine uses lots of onions, most often they’re cooked to enhance their sweetness, and they become an essential backdrop for braises, stews, and casseroles…and most-notably in French Onion Soup. So why…

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Ha! I fooled you. This time, this really is a ‘no-recipe’ (unlike my No-Recipe Cherry Jam) since unless you have your own bushes and pick them youself, you’re not likely to have enough red currants to make jam. So, no-recipe. Last weekend out in the countryside lots of red currants were picked… No make that lots of baskets of red currants!… Hours were spent stirring…

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