Results tagged salt from David Lebovitz

Potato-Leek Soup Recipe

potato leek soup mache

I don’t think I’ve ever made a New Year’s resolution. Even if I did, I likely didn’t have much success sticking with any of them, so I just don’t bother with them anymore. Usually resolutions involve quickly-forgotten rules about eating better, losing weight, and saving money. (Which is probably why I never make them in the first place.) So I wouldn’t place any bets that I’m going to stick with doing any of those three things this year, I’m happy to report that for those of you with more will-power than I, this Potato Leek Soup falls neatly into all three categories.

soup dinnertable

I kind of have a funny relationship to soup. If I’m going to eat soup, I eat it as a main course for lunch or dinner, not before. And since for me, soup is a meal, I like thick soups. I’m not a fan of slurping up thin broth from a vessel. If I wanted to lap up watery liquid from a receptacle, I’d slip a collar around my neck and get down on all-fours for my supper. No thank you. (Well, at least not at dinnertime.)

peeling potatoes cubed potatoes

So where do I start with this one?

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Holiday Snack Mix

pretzel & nutmix

I gave this recipe out a year or so ago on the site. But because it’s so easy to put together, I made it yet again last night, to have as a little nibble with some white wine before dinner. And we couldn’t eat it fast enough. (And almost didn’t have room for dinner.) It’s adapted from The Sweet Life in Paris. So for those of you who might have missed it, I’m bringing it up from the archives as you might want to make a batch for an upcoming get-together, too.

bretzels toasted nuts blog

It’s really simple to make: all you really need is a bag of pretzels, a mixture of any kind of nuts that strikes your fancy, some spices, and a flurry of sea salt. Add a restrained amount of melted butter and maple syrup, and when it comes out of the oven, you’ll barely be able to wait until the salty-sweet, spiced mixture of glazed nuts and pretzels is cooled down before diving right in.

I know, because last night after I made it, two of us wolfed down the entire batch. Now if you’ll excuse me, I need to go toast off some nuts, melt some butter—and open yet another sack of pretzels…

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How to Make French Vinaigrette

One assumption that I’m going to make about the French is that they’re not afraid to make things au pif, or “by the nose”.

utensils

I don’t know if a precise recipe for sauce vinaigrette actually exists. But if there is, I bet few people follow it very closely. And Romain is no different from his compatriots when it comes to recipes, and rules.

They are both for other people—and don’t apply to him.

adding salt salad basket

Vinaigrette is just one of those things. It’s a few simple ingredients which come together so well, when done right. Anyone can make it: you just pour, stir, marinate, then taste until it’s just right. But the salad dressings in France always taste better to me than elsewhere. So thought I’d follow Romain when he made a true vinaigrette. He was surprised at the idea of measuring anything, so I follow him through the steps, taking a few notes along with way (see Recipe, at the end) and along the way, I learned two French secrets for a great salad dressing.

One is that you must use good Dijon mustard.

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Israeli Couscous with Butternut Squash & Preserved Lemons

Israeli Couscous

When I started this site, I had forums, where people could chat and post messages. Before we took it down (because my brain was about to implode), one of the burning questions on there was this: Is couscous pasta?

My contention was that it wasn’t, since it wasn’t a ‘paste’ (or as the French would say, un pâte), which is what I believe—in my limited intelligence—that pasta is.

On the other hand, perhaps it is pasta, because couscous is flour mixed with water, then rolled until little granules form. Theoretically, then, it is a paste before it’s broken down into little bits. Which makes me wonder if kig ha farz is pasta, too? (Although back then, no one would have know what that was, so it wouldn’t have bolstered my argument.)

flat leaf parsley

Then, to make matters even more complicated, there’s Israeli couscous, whose springy, chewy texture wouldn’t raise an eyebrow if someone called it pasta.

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Nopa: The Burger That Knocks It Out of the Ballpark

The search ended abruptly Friday night at Nopa.

nopa burger

It’s one of my favorite restaurants in San Francisco, and my pal Matt and I decided to have a boy’s night out while the planets were aligned and we were both in town at the same time. Even before I saw a menu, I knew I wanted the burger and after a plate of incredibly tasty Padrón peppers (which, if you haven’t tried, you should hop on a plane to try right now—and that’s coming from someone that dislikes peppers, almost across-the-board) and a couple of Sidecars (Matt’s with rum, mine with Armagnac), my burger finally landed. And ho-boy, what a beauty*.

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Molecular Gastronomy and Playing With Powder

pouring caramel

There’s a lively debate about Molecular Gastronomy in the culinary community. For the most part, from what I’ve heard, it’s all rather derisive. Just like Matisse was widely-panned for painting a woman’s face with a green stripe down the middle, I think we’re going to have to let time tell us if this is just a passing fancy or if it’s something that’s here to stay.

I’ve been sharing my apartment for the past few months with the Alinea cookbook. We haven’t socialized much, but we’ve been circling each other, warily.

My first though when I opened the book was to scratch my head, and think, “What the heck am I going to make from this?”

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Peanut Butter Cookie Recipe with Salted Peanut Caramel

peanut butter cookies

I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me?

The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue, but she’s been quietly rolling doughs, mixing up batters, and baking off custards in this book, which is an encyclopedic authority on baking that tips the scales in both the breadth of recipes, and the actual weight itself.

And I thought my soul was a bit weighty.

When I was asked a few months ago to write a quote for the book jacket, I rifled through the preview pages, bookmarking a slew of recipes I plan to make.

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Seaweed Cookie Recipe

blogblogcookiesfleurdesel

Last week, I was making my weekly ice cream deliveries to the vendors at my local market, which was especially necessary since my freezer was super jam-packed and begging for relief. (Which you may have seen when I inadvertently bared-all in my kitchen slide show.) When I stopped by to drop off a pint to my pal Régis, who sells salt at the market, I immediately honed in on a big basket he had heaped full of tiny sacks of bright green seaweed-flecked salt. He opened one, waved it under my nose, then handed it to me to play around with at home.

The first thing I did was add it to some eggs I was scrambling in the center of some fried rice, and it was excellent. Then I thought it would be delicious sprinkled over cold soba, thin Japanese buckwheat noodles. And it was. So I kept going and made a jeon, a big Korean pancake, which was another hit, too.

I’m on a roll!

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