Results tagged low-fat from David Lebovitz

Sweet Potato and Apricot Cake

Sweet Potato Cake

Someone recently asked me why cookbooks go out of print. I was thinking about it and when trying to find out how many cookbooks are introduced each year, I couldn’t find any accurate statistics except for “hundreds.” In publishing, cookbooks also have two seasons; fall and spring. Depending on the subject, the publisher will decide when is best to release it. And for a variety of reasons – publishers fold one book division into another imprints, editors leave, etc. – or certain topics just fall out of favor.

At the risk of dating this post, at the moment, current popular topics are gluten-free, paleo diets, and slow cooker recipes. (If you write a book that encompasses all three, you’ve hit the trifecta.) One trend that did come along, and stayed with us for a while, was low-fat cooking and baking. Then it kind of faded away as other topics grabbed the public’s interest and that genre of book faded away.

(Recent studies have shown that fat isn’t necessarily the demon that we once thought it was and certain types of fat in your diet are fine. While I like fat, I don’t need to eat an overload of it. Except when it comes to cream cheese frosting. Then all bets are off.)

Sweet Potato and Apricot Cake with Cream Cheese Frosting

One person that was ahead several curves is Alice Medrich. Alice was one of the first people to introduce top-quality bittersweet chocolate truffles, cakes, and other treat to Americans, with her legendary bakery, Cocolat (which is now-closed), and a string of spectacular cookbooks. So when Alice writes something, it’s worth taking notice.

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Sicily

Sicily

I’ve been living in what is arguably the center of Europe for a while now (and I’m certain someone will get out their ruler and argue that technically, I don’t actually reside in the precise center of the continent – but let’s just go with that for the sake of the story), I don’t visit other countries as often as I’d like. It’s so easy to just stay home, not worry about airline tickets, packing, making sure you bring enough socks and don’t forget shaving cream, getting to the airport on time, the stress of unpacking everything to pass through security, and being herded onto, then cooped up in, a tight plane for a few hours in a seat that’s just barely big enough to hold a small child.

persimmons

The reward, however, is arriving somewhere, leaving the airport, and realizing you’re somewhere magnificent. Even if you have to nearly blow-up like a smoldering Sicilian volcano to get there.

Sicily

Sicily has been at the top of my list for a while now, but by the end of fall, less folks want to travel there. And because it’s not a popular winter destination, airlines heavily reduce their flights to Sicily and I had to do some sleuthing around to find out which one would actually take us there.

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Banana and Chocolate Chip Upside Down Cake

organic bananas Banana & Chocolate Chip Upside-Down Cake

I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic bananas, and was hollering, “Un euro, deux kilos!Un euro—deux kilos!

Since that’s roughly a buck for a little over four pounds of fruit, I stopped right there, and took as many as I could carry off his hands. And then, he threw another bunch in my basket after I paid. So I had a whole bunch of bananas…five, to be precise…which was great. But I was a little concerned about having what looked to be like around fifty bananas for just one person.

Banana & Chocolate Chip Upside-Down Cake Banana & Chocolate Chip Upside-Down Cake

Once home, as they started ripening during the week, seemingly all at once, a mild panic set in. So I called into service a recipe from my archives, one of my all-time favorites: Banana and Chocolate Chip Upside-Down Cake.

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