Results tagged onion from David Lebovitz

Aracena (Andalusia, Spain)

Spanish vegetables

Even though I only went to Spain with a half-empty carry-on, I came back with my luggage, and head, stuffed full. Not because of the in-flight oxygen, but from attending a food photography workshop with ace food photographer Tim Clinch. I’d met Tim a few years ago and he had been kind enough to try to give me some advice via Skype in my continuing quest to streamline the way I do things. Everyone who is everyone has told me that Lightroom would change/rock my world.

But when I open the editing program, my head goes into a tailspin. Partially it’s all those levers that promise to make your photos as top-notch as the pros, which are also so gosh-darn miniscule. (It’s like they designed them to purposely exclude anyone who has vision problems, as it’s a real challenge to hover my mouse over them to hit them precisely right.) I know there are all sorts of tutorials and books that promise to teach you everything you need to know.

Call me cranky, but I have enough things on my plate, like worrying about using “it’s” instead of “its” (can’t we just collectively decide to let them be interchangeable? – especially because my grammar-check keeps flagging the first “it’s” in this paragraph), and making sure I’ve got my photos tagged correctly; I goofed and posted a picture on my Facebook page that was incorrectly tagged, and after a visit to a lovely market, I came home and found a slew of less-than-pleasant words aimed in the direction of yours truly.

pastries

But now that I’m older and wiser – and believe me, after working in restaurant kitchens since I was 16, I’ve heard everything – I was happy to be able to just take a deep breath, and focus my efforts – and my trusty camera – on doing what makes me happy. And that was taking a trip to Andalusia to practice with a pro, and have some fun while we were at it. Because if it’s not fun – why do it?

Since everyone agrees that this Lightroom editing program is the best thing since sliced pan, off I went for a long weekend with Tim. I was also looking forward to learning from him how to see things differently, and taking pictures out of my comfort zone. So this post I’m kind of thinking of as my “homework.” There are a jumble of photos, sizes, styles and so forth. But what the heck.

jamón

And for sure, I’d rather be eating, tasting, and exploring new cities than going through technical manuals. So there.

(Although I did realize after I edited all the photos that I got the size wrong and had to rework ‘em. Can someone please advise me of when I will catch a break?)

arroz negro

Continue Reading Aracena (Andalusia, Spain)…

Israeli Salad

israeli salad

When I met Maya Marom in Tel Aviv, she handed me a box of spices and flavorings, which meant that when I returned home, I could recreate many of the wonderful dishes that I enjoyed there. The best things I had in my travels were the salads loaded with fresh vegetables, which are served at breakfast, lunch, and dinner, and are especially welcome when the temperature climbs in the summertime.

Maya was born in Arizona, but moved to Israel when she was three months old. She is a self-taught cook and baker, and has a gorgeous blog, Bazekalim as well as self-publishing her own food magazine. When she invited me over for lunch, she prepared what’s known as Israeli salad in her country; a finely chopped mixture of raw vegetables doused in a lively dressing with a typically Israeli flourish of lots of fresh herbs, chopped and mixed in at the last minute. She also adds toasted seeds and nuts, which gives the salad even more crunch.

I love fresh, brightly flavored salads like these, and she was kind enough to share it in a guest post. It can be varied to use whatever fresh vegetables are available where you live. Thanks Maya! – David


Israeli Salad

Israel is a land of immigrants. While most of my friends were born here, their grandparents were born in places like Iraq, Russia, Yemen, Morocco, Poland, or even Romania – like mine. So it’s not uncommon for dinner tables to include a mix of Lebanese, Italian, and Bulgarian cuisine, all at once. Everyone will happily mix everything in their plate, and will make a point of explaining to you how authentic their grandmother’s food is, and how it is better than yours.

Continue Reading Israeli Salad…

Pear-Fennel Soup

 pear fennel soup

I just learned a few more words to add to my French vocabulary while in the throes of remodeling this week. I already wrote about the five or six words in French for sink. And I finally got the difference between a mitigeur and a robinet (a mitigeur has one knob “mixes” the water, and a robinet has two knobs). Fortunately the word is the same no matter what size sink you have. Well, unless you have a commercial sink, in which case it’s a mélangeur. So if you ever come to France and want to find a faucet for a hospital sink, you can thank me for saving you three weeks of work.

Speaking of work, my quest for regular floor tiles finally came to an end last Friday. I was looking for off-white tiles that had to meet three criteria; 1) They couldn’t be insanely expensive (which wiped out about three-quarters of the tiles I saw), 2) They couldn’t have beige in them (Why would anyone want white tiles tinted with beige, which right out of the box makes them look old and dirty?), and 3) They couldn’t be ugly. (I know they’re just going to see the bottom of your shoes, but why are the majority of tiles ugly?)

Continue Reading Pear-Fennel Soup…

Raclette

raclette

Sometimes you wonder if people do eat all the stuff we think they eat in other countries. Do Russian people really eat blini and follow them up with shots of iced vodka? In Hawaii, are people sitting around dipping their fingers into bowls of poi? Do Americans actually eat the skins of potatoes? How many Parisians actually nibble on macarons? And is it so that Swiss people eat copious amounts of melted cheese, stirred around in pots and heaped on plates?

cornichons raclette knife

People in Switzerland actually do eat Fondue and Raclette, as I found out on a recent visit. But eating Raclette outside of Switzerland is like eating a New York hot dog anywhere but standing on a crowded sidewalk in New York. Sure you can do it, but it’s not as much fun. (And somehow never tastes as good.)
Continue Reading Raclette…

Ballymaloe Cookery School

Darina Allen at Ballymaloe organic beetroot

When Darina Allen sat down to talk to us, a small group of food writers, it was just after her son and daughter in law, Rachel Allen. It was definitely nap time, and I put my camera in my bag along with my notepad, and contemplated having a little bit of a mental break while sit around in a kitchen, listening as Darina planned to tell us about her Ballymaloe Cookery School.

Well, that was the wrong idea. Because within seconds after Darina started talking, I scrambled around in my messenger bag for my notepad and pen because every word and phrase that came out of her mouth was note-worthy.

learn to cook squash

I’m not a reporter and can’t write very fast (thirty five years working in professional kitchens seem to be taking their toll), plus I’ll never be a journalist because I always get too involved in what I’m seeing or who I’m talking to rather than focusing on taking notes and zeroing in on facts and figures. But I tried to catch as much as I could as she spoke faster than I could jot things down.

Continue Reading Ballymaloe Cookery School…

Classic Salade Niçoise

summer tomatoes

There were various responses on my Strawberry ice cream recipe, requesting a retraction of the moniker ice “cream” since it didn’t have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou. I, too, know that folks will sometimes call something hot ‘chocolate’ even though it was made with cocoa powder instead of chocolate. And have been served fried onion rings that were actually broken circles, not neat, closed rounds of onions. And don’t get me started on thinly sliced fruit being called carpaccio.

So I have seen the error of my ways, and you’ll be happy to know that I slavishly followed the recipe for classic Salade Niçoise, as espoused by Jacques Médecin in his book Cuisine Niçoise. (Not this one.) Which everyone in Provence agrees gets the last word on cuisine from their region.

French olives Salade Niçoise

For example, once can not put grilled or seared tuna on the salad and call it a salade Niçoise. Canned tuna or anchovies are acceptable, but not both. And he cautions “”…never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise.”

Continue Reading Classic Salade Niçoise…

Ottolenghi’s Fried Beans with Sorrel, Feta & Sumac

ottolenghi beans

When the recent cloud of volcanic ash cruelly snatched my vacation away from me, not only was I miffed I wouldn’t be heading across the ocean (and let me tell you, there’s nothing more depressing than unpacking a non-used swimsuit, sandals, and sunscreen out of a suitcase), but I was sad I would be missing dinner with Yotam Ottolenghi at his restaurant, Ottolenghi. I’d written him a fan letter, and after agreeing to a psychiatric evaluation, and a pass through a metal detector, he consented to have dinner with me.

I swooned over his first book and featured his gently salted, crisp almond chocolate-dipped Florentines a while back, which I had trouble not finishing the moment the slick chocolate coating had cooled on their underside.

civette spring onions

Usually when flipping through a new cookbook, I bookmark a few things that catch my eye. Like his previous book, if I’d bookmarked all the recipes I wanted to try in his new book Plenty, my copy of the book would’ve been twice as large as it originally was.

Continue Reading Ottolenghi’s Fried Beans with Sorrel, Feta & Sumac…

Pickled Red Onions Recipe

pickled red onions

I’m a big fan of any recipe that uses minimal ingredients—but has maximum impact.

And I especially warm up to a recipe that’s also easy to make. I like this idea so much that I wished I’d come up with the idea before the minimalistic Mark Bittman did. Because if I did, perhaps I’d be writing for the New York Times and Mr. Bittman would be sitting here pondering whether his socks were goofy or not.

But sour grapes do not make a good sorbet, although tart vinegar does makes for great pickled onions. And like any good minimalistic recipe, this is super-simple and anyone can feel like a pro-pickler in less than cinq minutes.

Continue Reading Pickled Red Onions Recipe…