When I started working at Chez Panisse, there was something called crème anglaise on the menu…and my job was to make it. Of course, I had no idea what crème anglaise was – other than something with a funny name that I got in trouble for pronouncing wrong on several occasions. But I pretended I knew what it was when everyone was talking about making it to go with the desserts. And luckily for my career, after a few years, I probably made at least one batch everyday for the next thirteen years, and stirring up a batch of crème anglaise became second nature to me.
Results tagged sauce from David Lebovitz
France is supposedly all about liberté, but in fact, everyone is really judged, and categorized, by one thing: the number on their license plate.
Paris is number 75, and if you drive anywhere else in France, aside from your black clothing, the chain-smoking, and the mad tapping on your iPhone, you’re pegged as a Parisian if your license plate ends with the oft-feared soixante-quinze.
Parisians have a bit of a reputation in les autres départements and as we drove home from dinner one night when I was in the Poitou-Charente on vacation, a typical French family attempting to cross the street retracted when they saw our car approaching; “Il n’a rien vu les autres, le Parisien!” (“He doesn’t see others, the Parisian!”) shouted the father, frantically pushing his beloved a safe distance from les soixante-quinzes.
I don’t like to make promises I can’t keep, and last week I promised myself that I’m going to eat pesto every day for the rest of my life. So far, I’ve made good on that promise.
The only thing that might thwart me is a lack of big, copious bunches of fresh basil. Or my pounding arm wears out. No taking bets out there on whichever comes first, but I have a pretty good idea which it’s going to be.