Results tagged milk from David Lebovitz

Cinnamon Ice Cream

Cinnamon ice cream recipe

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 for only €2.)

So I’ve been trying to use it at much as possible. But since I only got one, that means I have to share. Which is pretty much a good thing when it comes to desserts anyways, as few of us can eat a whole cake, pie, or quart of ice cream.

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Homemade Yogurt

homemade yogurt recipe

I was goofing around on social media the other night, conversing with someone and recollecting our fondness for our Salton yogurt makers from the 70s; bright yellow contraptions that you put white-capped jars that you’ve filled with milk and yogurt into, plugged into the wall, and waited overnight. Then, in the morning, you were magically rewarded with five pots of warm, barely quivering, just-made yogurt.

homemade yogurt

It was all so exciting at first and I couldn’t stop myself from making yogurt. But like most things teenagers get interested in, I eventually lost interest in it, most likely tempted by the rainbow of flavors at the supermarket, which were highly sweetened and were accompanied by a pretty brilliant ad campaign. And I switched to those.

whole milk

It wasn’t until I became a mature adult – although some say they’re still waiting for that day to happen – so I’ll say…it wasn’t until I moved to France that I developed an appreciation for plain, unsweetened whole milk yogurt. The yogurt aisle in a French supermarket is, indeed, a sight to behold, with rows upon rows of yogurt and dairy items in all sorts of colors, flavors (including chocolate, caramel, cheesecake, and lemon macaron), fruits, fat percentages, and lord knows what else.

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La Ruche qui dit Oui!

washing kale

The word “non” is often the response of choice in France. And while it makes for funny snickering from outsiders, chuckling at complicated and arcane bureaucracy, it’s become a serious hindrance to innovation and small businesses, which have been having a particularly tough time lately. And there’s a younger generation of entrepreneurial talent, who have new ideas and are striving to be innovative and inventive, who want to succeed in their home country.

cheese

The group, Les Pigeons was recently founded by French web entrepreneurs, who felt used by politicians by increasing their taxes, who call themselves “pigeons” – which has been translated as “chumps“, a reference to the difficulties they’re having, feeling like they’re being taken for granted.

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What is half-and-half?

half-and-half

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 18% butterfat. (Fat-free and lowfat half-and-half items are available, but I don’t use them.) Half-and-half was likely conceived as something to be added to coffee, and was meant to be an item of convenience. It’s a common item in grocery stores in the United States, sold in pints and quarts alongside the milk, cream, and other fresh dairy products.

I use half-and-half in recipes where I want some richness, but not the same richness if full-fat cream was used. In some instances, I’ll offer an option to use either cream or half-and-half, to satisfy those looking for richness versus those looking to be a little more prudent. Like most recipes, always use what is indicated in the list of ingredients.

You can make half-and-half by mixing both whole milk and whipping cream or heavy cream, in equal proportions.



Related Posts and Links

Recipes to Use Up Leftover Egg Whites

Definitions of Fluid Milk & Milk Products (IDFA)

Ingredients for American Baking in Paris

Baking Ingredients and Substitutions

French Sugars

Non-Dairy Milks and Creams (The Cook’s Thesaurus)

Tips on How to Make Ice Cream

Chocolate FAQs

Cocoa Powder FAQs

Favorite Travel Items

I’ve made a couple of big trips lately, and although I’m (almost) home for a while, I’m not really a good traveler so I take a few things along to make traveling easier and more comfortable. Here’s a list of things that I don’t leave home without, to make life a little more pleasant on the road, and in the air…

Tempur-Pedic Eye Mask

My whole travel life changed with the Tempur-Pedic eye mask, which is the only one that blocks out all light and doesn’t hurt your head and make you feel like you’re recovering from brain surgery. It also doesn’t press on your eyes, which is said to discourage REM movements, necessary for good sleep. It takes a few moments for the memory foam to conform – and you look like a robotroid wearing it – but when you’re blissed out in total darkness, who cares if others on the plane think you look funny having a puffy black band around your head.

They used to sell them at Brookstone but replaced them with another eye mask for whatever reason. (Amazon seems to be habitually out of them as well.)

And there is a Rick Steves Travel Dreams Sleep Mask that is said to block all light, but with all those dark angles and pleats, it might make your face look like the batmobile.

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Coulommiers

couloummiers cheese

When I came back from Australia, something in my refrigerator stunk to high heaven. I was pretty sure I had done a good job before I left, making sure all bits and pieces of anything that could spoil in the frigo were tossed. Since my head was in another hemisphere, I just chalked it up to my fridge not being opened in a while. But a friend had stayed in my apartment while I was gone, and I remembered something in one of the e-mails about leaving “un peu de fromage” for me, to enjoy upon my return. So I did a little more investigating and found that indeed, wrapped in crinkly waxed paper and a loose covering of foil was a hulking round of Coulommiers.

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Orange Creme Anglaise

cake and ice cream

When I started working at Chez Panisse, there was something called crème anglaise on the menu…and my job was to make it. Of course, I had no idea what crème anglaise was – other than something with a funny name that I got in trouble for pronouncing wrong on several occasions. But I pretended I knew what it was when everyone was talking about making it to go with the desserts. And luckily for my career, after a few years, I probably made at least one batch everyday for the next thirteen years, and stirring up a batch of crème anglaise became second nature to me.

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Bleu de Gex

Bleu de Gex

The last time Peggy Smith, co-owner of Cowgirl Creamery, came to Paris, we did some cheese tasting and shopping. We’d worked together at Chez Panisse for many years and she’s one of my favorite people—ever, and I wish she’d come visit more often. As we roamed a salon de dégustation of cheese, looking around at all the astounding cheeses from France (as well as a couple of beauties from Ireland, England, and Italy as well), I said to her; “What is the one cheese you would tell someone from the United States that they absolutely should try while in France, which is not available in America?”

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