Results tagged spice from David Lebovitz

Green Tomato-Apple Chutney

green tomato chutney

Not to stereotype, but one of the great things I’ve noticed about Indian cooks is that whenever you make or try out one of their dishes, instead of combing through the ingredients or instructions looking for cultural missteps, they’re always thrilled that you’re interested in cooking their cuisine*.

A while back I made Tandoori Chicken, which was one of the first – and only – Indian dishes I have ever made. Sure it’s not very inventive, but it was fun learning about the spices and other ingredients on my trip to the Indian market, and folks left a lot of encouraging comments and tips in various venues for me, offering advice and enlightenment.

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#5: Goumanyat

One of the first places I went to in Paris when I was setting up house, was Goumanyat. My friend David Tanis took me there, who is a chef and lived in Paris part-time. And as I roamed through the neat shop, poked in the wooden drawers and sniffed in the jars, I was thrilled to find such a treasure trove of spices and comestibles to stock my petit placard.

saffron

Yet the real star of the show at Goumanyat is saffron, which they stock in every conceivable fashion. Of course, there’s a huge glass urn of wispy saffron threads, which one can use to flavor a tagine or even a batch of ice cream. But saffron also shows up in many other guises here, sometimes in places where you’d least expect it.

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Warm Spiced Chocolate Cake Recipe

xocopili

Earlier this year I was sent some of the new chocolates from Valrhona to play around with. While I made quick work of the rest of them, one stood out in particular: Xocopili, smooth balls of chocolate flavored with a myriad of spices, including a heavy dose of cumin.

Frédéric Bau, a professor and head chocolatier at the fantastic Ecole de Grand Chocolat Valrhona, developed this blend. Except for the life of me, I had no idea what to do with it.

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