Results tagged Provence from David Lebovitz

Carrot Cake, French-Style

Carrots

An American pal said to me the other day, “The French like carrot cake. You just can’t tell them what’s in it first.” Indeed, I remember making an all-American dinner for some friends and when I’d mentioned “carrot” cake coming afterward, the look on their faces was like, “WTF?

One mouthful, and of course, they loved it. But then again, you could slather cream cheese frosting on an Michelin tire and it would be enticing as well. There’s a certain amount of chefs in France who are experimenting with vegetables in desserts, with mixed results—a gâteau au fenouil (Fennel Cake) I had at Le Grand Véfour comes to mind which, after a few bites, the waiter swiftly offered to replace.

Grated Carrots

Much of it may be attributed to cultural differences. After all, when was the last time any of you Americans out there looked forward to digging in to a pile of sausages made from the bowels of pigs?

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Socca, v1.0…v1.6…v1.9…

socca1.jpg

A reader recently inquired that her and her husband were planning to visit France and since he couldn’t tolerate any gluten, is there anything that I could recommend? She had attached a list of words in French for acceptable grains, like oatmeal and barley,

So I flipped through my French dictionary and looked under Special Dietary Needs, but there was a blank space. I didn’t know what to tell them. I was (almost) defeated. I finally recommended that they rent an apartment so they could do much of their own cooking and more importantly, they should frequent the same restaurants over and over so that staff got to know them.

Not many people, no matter where they’re from, are aware of which products have gluten. Even me.

Socca in Pan

For example, I didn’t know that most soy sauces had gluten, as well as many bottled salad dressings, malt vinegar, various mustards, processed meats, and even some toothpastes and lipstick. (I could certainly give up one, but not the other.) And apparently I’m not the only one unaware gluten-free lifestyles: Even my local health food store stocks their gluten-free bread, unwrapped, on the same shelves with the regular bread, crumbs mingling and all.

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8 Tips for Choosing and Using Olive Oil

Olive Oil Tasting

A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here’s a few tips that I follow when buying, using, and storing oil:

1. Keep olive oil out of the light.

I know you’ve spent a lot of money on your oil and you want to look at all those pretty labels lined up on your countertop. But too bad; it’s one of the absolute worst things you can do to oil. Light destroys olive oil, and other specialty oils as well, so stow it away. Nothing destroys olive oil faster than light. Except heat.

2. Keep olive oil away from heat.

That means don’t store your olive oil on that shelf above your stove, even though that’s where it’s handy. Keep it away from sunlight as well. It’s best not to store olive oil in the refrigerator. If you do, when you take it out the condensation can dilute the oil and cause it to spoil quicker.

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