Results tagged rye from David Lebovitz

Whole-Wheat Sunflower Seed Rye Bread

Whole wheat sunflower seed rye bread recipe-6

I had a phone interview the other day, and the journalist was so nice and interesting that we ended up talking about a whole bunch of other subjects that we didn’t intend to talk about. Like a good interviewer, she didn’t start off by asking the usual questions, but came up with some original ones, which was a lot more interesting than being asked for the name my favorite bistro (I have a whole list here) or who makes the best macarons in Paris, which are now available around the world. One particular subject that we talked about extensively was blogging. The interviewer asked me how long it takes to write a post.

While massaging my wrists, I thought about it for a moment and while contemplating my dwindling vision as I removed my glasses, I replied, “After writing, editing, proofreading, translating terms, adding foreign accents (sometimes by hand-coding each one), writing the recipe (it’s fourteen keystrokes just to type oven temperatures – no wonder my wrists are a mess!), formatting text in internet code, taking pictures, deciding which pictures look best, eating the leftovers because I can’t stand to wait any more, editing pictures, uploading pictures, and placing the pictures in the post — which is a challenge because the whole document looks like a jumble of code, rather than the pictures and text that you see here — then re-reading and proofing, and finally, publishing the post, it can take me a couple of days to get it all together.”

Add to that, I love blogging and have so many things that I want to share, that I always seem to have five posts in the pipeline that I want to put up on the site as soon as possible. And I can’t wait to jump into the next one.

Whole-Wheat Sunflower Seed Rye Bread

Over the years, I’ve been playing around with photography, trying to take better pictures for you (and me) – not for any particular reason other than I enjoy taking pictures of food. Plus living in France, there are so many beautiful products and places, that I can’t help taking a snapshot when I see something enticing. (Which I sometimes get in trouble for in Paris, if I don’t ask first.) I’m not really all that interested in carefully arranged things, but I find something charming in a mess of oozing cheeses, fresh herbs tied in bundles from the market, and knocked-around avocados (with bruises and all, since I haven’t quite mastered many editing tricks). Or sometimes I’ll be sitting down to eat something, and it’ll look kind of interesting, so I’ll get up and take a few pictures. Then, one thing leads to another, then another…and before I know it, I’m racing to write up another story and a recipe to share.

Whole-Wheat Sunflower Seed Rye Bread

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Freddie’s Deli

Pastrami at Freddie's

Parisians have been welcoming an influx of foods coming from a few unexpected shores for a number of years now – tacos, hamburgers, tortillas, banh mi in mobile form, and now, pastrami. I’ve never seen anyone with a more far-away look of longing than my French partner after recounting a giant pastrami sandwich in New York, piled high on soft rye bread. On a tip a few years ago, someone sent us to Coffee Parisien for his fix. And he was so irked with the thin, wan slices of pastrami between the bread that he walked over to the kitchen and told them they were doing it all wrong. (And now you know why I have to be on my toes around here all the time!)

However there was no need for that at Freddie’s Deli. Located in a charming little square, you’ll find the white tiled storefront, the brainchild of Kristin Frederick, who launched the burger and food truck craze in Paris with Le Camion qui Fume.

Pastrami sandwichFreddie's deli in paris
Tyrrell's chipsbrownie

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Sour Milk Bread

salmon at lux

I was fortunate to only have few “clunker” meals during my trip to Sweden. You always feel kind of bad when you’re traveling, especially because you have limited time (and funds) and want every meal, and mouthful, to count. Before going to Stockholm, a friend who I was en voyage with had reserved at Lux, a restaurant in the old Electrolux vacuum cleaner factory – beautifully restored – a little ways from the center of the city.

River in Stockholm

Arriving at Lux was like breath of fresh air, figuratively and literally, as the terrace of the restaurant overlooked one of the many harbors that flow through Stockholm. And a less-than-spectacular meal that we’d had the evening before became a distant memory when we sat ourselves down at a table on the terrace, overlooking one of the many quiet waterways that envelopes Stockholm. (And speaking of keeping the air “fresh”, you gotta love a restaurant that stocks toothbrushes in the restrooms.)

lux toothbrushes

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Vieux Carré / Nouveau Carré

Vieux Carré Cocktail

I know, I know. A Vieux Carré is supposed to have Peychaud’s bitters in it. As you can see, it was at the tippy top of my shopping list.

Vieux Carré Cocktail

But I went to four liquor stores that specialize in cocktail liquors and spirits and three didn’t have it. And the fourth, when I showed up, was inexplicably closed for some sort of fermeture exceptionnelle. There was no sign, no nuthin’, so I don’t know. I tried peering through the darkened window to see if they had the bitters but couldn’t tell and didn’t want to use up another precious day of my life since I had already spent three days on the “Peychaud’s Project”, and needed to move on with my life. Plus passers-by were starting to look at me funny as I began hoisting myself up on a fire hydrant and a drainpipe on the building, hoping to get a better look inside the closed shop.

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Manhattans

Manhattan

There comes a time in everyone’s life when one needs a Manhattan. And during the past few weeks, that time had come for me. Actually, it came for me several times. I’ve recently been turned on to rye whiskey, and although folks online spoke up about various brands they like when I mentioned my sudden craving, I learned that it’s not something that one comes across every day in Paris.

I went to three wine and liquor stores in my neighborhood and none of them had any on their liquor shelves, and none of the salespeople had ever heard of it. One offered me Scotch, which was kind of funny and someone on Twitter suggested that I explain to them that that’s like offering something sparkling wine because, really, it’s the same thing as Champagne*.

Manhattan Cocktail

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The Scofflaw

sofflaws

Most people probably don’t think of hard liquor when they think of France. But nowadays it’s hard to pass one of the many cafés in Paris which features les happy hours and not see a round of mojitos on just about every table. From the looks of things, they’ve become more popular than wine or beer. Unfortunately most are not very well made and as cocktail fans know – and even those of us that only occasionally imbibe – that there’s a definite art to making mixed drinks. And it’s curious that many of the world’s great spirits, such as Lillet and Noilly Pratt vermouth, are French. Yet few people in Paris know what they are and I recounted the mix-up that happened when I ordered a Lillet at a café in Paris in TSLIP.

cocktail glasseshomemade grenadine syrup

On the other end of the cocktail spectrum in Paris are places like the Hemingway Bar at The Ritz, famous for its Martini (as well as its hefty price!) and the myriad of excellent cocktail places that have sprung up in the last few years. Although my days of being able to drink four or five martinis and still be able the function the following day are in my past, with all the talk about the terrific cocktails being poured around Paris, I’ve been finding myself craving cocktails like I used to, albeit in more prudent quantities.

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Café Pouchkine

Café Pouchkine cakes

In Paris, a city full of spectacular pastry shops, it really takes something major to grab me by the shoulders and shake me to attention. It’s not that I don’t appreciate the other ones, but when you see something as jaw-dropping as the pastries at Café Pouchkine, you can’t help but stop and stand at full attention.

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Pain d’épices Recipe

pain d'epice

It’s tough call, but I’d have to say that Flo Braker is my favorite baker in the world. Having known her for a few decades, I can’t think of another baker that I like more. And I won’t apologize to any other bakers out there, because I think they’d pretty much agree with me. When I was writing my first book, I remember leafing through her book, The Simple Art of Perfect Baking, amazed how this gorgeous, elegant woman had made cake-making such a seemingly simple affair. I was in awe.

Eventually I was lucky to meet Flo in person when we were wrapping boxes of chocolates and candies for a big benefit that Chez Panisse was organizing and we hit it off immediately.

So much so, that when my mother passed away, Flo called and said just two words to me: “You’re adopted.”

(Although she way rather coy when pressed for a move-in date….)

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