Results tagged noyau from David Lebovitz

Is it Safe to Eat Apricot Kernels?

apricotkernels

You might come across a recipe which calls for the use of sweet apricot kernels, that differ from bitter apricot kernels, which are used as a flavoring agent in jams, candies, pastes, custards, and other baking applications. Europeans and others often use them to enhance jams and jellies, putting a kernel is each jar, which isn’t normally consumed. Italians crush them to make the famous Amaretti di Saronno cookies, and Asian markets stock them in their spice aisles.

Anything can be dangerous if used incorrectly; Vitamin A, eaten in very large quantities, can be toxic, some people consider MSG dangerous (others wonder why doesn’t everyone in Asia have a headache?), and parsley and chives contain small quantities of oxalic acid, the same thing that makes rhubarb leaves inedible.

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Plum Kernel Ice Cream Recipe

Ice cream

Last month, I received an invitation to visit the French Sénat. Like most of the government buildings here in Paris, this is one fabulous. Think wildly-ornate with lots of gilding and chandeliers and gardens that are plucked and shaved within an inch of their life. (‘Nature’ in Paris is meant to be looked at…ne touchez pas!) Plus there was a gorgeous dining room where les Sénateurs dine.

(Well, I should say, the real Sénateurs, since they didn’t seem to have my name on that list.)

I don’t know why the exhibition of foods and wines from the Lot-et-Garonne, was being held there, but I felt pretty special all the same. And who doesn’t like feeling special?

Jardin

There was a decent selection of foods to try. Lots of foie gras, some nice Gascon cheeses, and of course, pruneaux d’Agen. And lots of ‘em. Since they were free, I ate as many as I could, especially the ones stuffed with chocolate-flavored prune filling. I was in prune heaven!

Except the next day—I was in prune hell.
Like Armagnac (take it from me); it’s worth knowing your limits.

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