Results tagged recipe from David Lebovitz

Kimchi Recipe

Kimchi

If it seems to you like I’ve been dividing my time between chocolate shops of Paris and visiting Korean épiceries, stocking up on gochujang, cochutgaru, and gokchu garu, you’re right. The odd thing is that the Koreans understand me better than the French. They’re always surprised when I speak a few words of Korean and last week, I met some wonderful Korean gals that were pretty surprised to see me filling my shopping basket with chile peppers, fermented shrimp, and garlic-chili paste.

kimchi cabbage

Since the state of recipes—like my French—are always in a state of flux, after my first batch of cabbage kimchi (which came out pretty darn good), I kept thinking of ways to improve it. That, coupled with a newfound addiction to fried rice and French-style omelets with kimchi, meant I was going through it at an alarming rate.

So I headed over to Ace Mart on the rue Saint-Anne, loaded up my shopping bag again, and armed with The World’s Most Expensive Scallions (3.8€, or $5.50 a bunch), I set out to make the penultimate batch of kimchi.

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Butterscotch Pudding Recipe

Butterscotch Pudding

I recently got hooked on Le Grand Perdant 2. Unlike French cinema, which has a way of importing the best of America, French television has a way of importing the worst of America. Which often means reality shows. I have little patience for watching women named Bambi and Jennie compete for husbands named Tristan and Chad, but at least this one has a positive spin.

Even people voted off have achieved a personal goal of fitness and weight loss. So The Biggest Loser 2 isn’t necessarily The Biggest Winner. Call me sappy, but it’s nice to see a program where competitors support each other to achieve their goals.

I guess I’ve been away from the states for too long…I know, I know…pas américain!

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The Olympic Seoul Chicken Recipe

I’ve been doing a dance with my oven all week. We’ve been circling each other; it mocking me because I’m afraid of being nailed by the door.

I, on the other hand, have a thing about eating. Call me crazy.

So we’ve tentatively called a truce for the next few days until I can get a handle on things around here.

Korean Chicken

Because I also need to get a handle on the massive amount of kimchi I’ve got fermenting around here (and there’s more to come, if you can believe it…), I pulled up a great recipe that I’d tucked away from Arthur Schwartz’s website for Olympic Seoul Chicken.

New Yorkers will remember Arthur as the host of a popular radio program in the city for well over a decade and he’s knowledgeable about everything from traditional Neapolitan cooking to where to get the best babka in the Big Apple.

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Chez Panisse Almond Tart Recipe

Last week, when I had to go into my local France Telecom office, instead of the usual dread, a thought flashed through my mind: “Well, at least this might make a good story for the blog.”

blogalmondtartchezpanisse

But I want to spare you all that stuff so you can concentrate on the glories of Paris rather than the indignities that we citizens of the state must suffer under a regime that seeks to oppress the masses of the working people, who pay exorbitant prices for mobile phone service (and scallions…but that’s another story), who under the guise of state-run socialism are actually in cahoots with the only two other service providers that France Telecom will allow them to compete with themselves (yes…you read that right) so that we can pay 35 centimes a minute to make a call.

I don’t know what one has to do with the other, but thanks for letting me vent. Oh, after I left their office I stepped a big mess on the sidewalk…the first time in three years.

Mais oui.

However I’d like to stay focused, if I can, and talk about the Chez Panisse Almond Tart.

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Blood Orange Sorbet Recipe

Blood Orange Sorbet

For some reason, people think I eat out all the time. While I like eating in restaurants, I don’t like being served something that I don’t like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I’ve become the proverbial free man in Paris.

Working as a pâtissier for so many years, thought, it’s assumed that I want complicated, fancy desserts bulging with buttercream and towering with spun sugar and whimsical bits of foam, spheres, and powders strewn all over the place. While I appreciate the work and skill that goes into those kinds of things (Sam Mason has really impressed me with desserts that were creative and delicious), I really like simple food, especially after a rich or spicy meal.

I don’t think dessert should be the proverbial “nail in the coffin” after dinner and I’m always curious when people say, “That restaurant wasn’t very good. When we left, we were still hungry!”

Juicing Blood Oranges

I’ve been writing a bit about Korean food, but Japanese cuisine is a pretty good example of how I like to eat too.

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Vietnamese Caramelized Pork Rib Recipe

uncookedribs.jpg ribsdone.jpg

Let me brag here a bit—my kimchi was a huge success…although I’m still giving it a few more days of fermentation before I go ahead and chill it. I could hardly taste it four hours later as opposed to living and breathing the taste of kimchi for the next two days.

I loved reading all your feedback and comments since although Korean is one of my favorite cuisines, I think it doesn’t get the attention it deserves. And judging from your responses, apparently I’m not the only one!

In addition to being a little gaga for Korean food lately, I’m also on a caramelizion kick, craving anything with caramel. Ribs, tarts, cookies, cakes, frostings…you name it, I’m gonna caramelize it. But hold on to your hats—I have the ultimate caramel dessert coming up sometime later this week.

As mentioned, I’d bookmarked the recipe for Vietnamese Pork Ribs in Caramel Sauce over at Chubby Hubby, and let me tell you, folks, this recipe is a winner.

What doesn’t it have going for it?
Let’s see…

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How to Make the Perfect Caramel

morecaramelstirring.jpg pouringcaramel.jpg

Here are my tips and step-by-step instructions for How To Make The Perfect Caramel.

(You may also wish to read Ten Tips for Making Caramel, which preceded this post.)

Ice Cream

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Lemon-Glazed Madeleine Recipe

Madeleines

This is the post I never thought I’d write.

I never wanted to tackle madeleines. I thought they were something that…darn it…you just needed to eat in France. Like hamburgers and bagels, some things just don’t translate cross-culturally. If you wanted a madeleine, darn it, you came to France to have one. I mean, did you ever have a bagel in Banff? Do you even know where Banff is?

Anticipating the avalanche of questions madeleines inspire, I urge you to simply follow the recipe. The question of baking powder is up to you. If you use it, there’s a greater likelihood they’ll be a hump and the cakes will be fuller and plump. But some say baking powder shouldn’t even be in the same room with madeleines, so I’ll leave that decision up to you.

If you do use baking powder, use an aluminum-free brand, like Rumford, which leaves no tinny aftertaste. If you can’t get it, use what you can. But try to find a brand labeled double-acting.

Madeleine Humps

A few factors make these madeleines humpy…

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