I’m very fortunate to have a gelato guide in Milan, because it’s a rather spread out city. And like many Italian cities, I’ve found some of the best gelaterias are located farther away from the city center. (Younger, less-established gelato makers can’t often afford to be in the expensive areas.) Unlike other Italian cities, Milan isn’t really a place that caters to tourists – which isn’t a bad thing. It’s just that unless you have someone taking you around, sharing the best addresses, you won’t likely stumble upon great places like Il Gelato Centogusti.
Results tagged white chocolate from David Lebovitz
In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier.
Nibbles & Drinks
The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering!
Spritz: Want a holiday drink that’s lighter than a cocktail, and more festive? Try pouring a Spritz (or two) this year for guests.
Roasted Squash: Could this recipe be any easier? Oven-roasted slices of squash, which you can customize with different herbs and spices. Leftovers are great cubed and tossed in a salad of winter greens with toasted pecans and dried cranberries.
Sardine Pâté: Silky fish pâté is great spread on toasts with flutes of sparkling Champagne.
Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while.
Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth, and because of the innovative yet familiar cooking, their supper club Hidden Kitchen (which they ran before opening Verjus) was deservedly booked months in advance.
One night I was having dinner there, and Laura leaned over and said, “I’ve been making a cake with the caramelized white chocolate recipe that’s on your site. It’s pretty amazing.”
We’re in the final week, the home stretch, of Menu for Hope 6 and I’m thrilled that so many of you have generously bid on items for this important charitable event.
(Update: The deadline for bidding has been extended to December 31, 2009!)
It’s amazing that when so many people contribute even just a small amount, just $10 a person, collectively we can make a major impact.
However I am committed to making this the best-ever year for Menu for Hope, so I’ve rounded up some additional, extra-special surprises in addition to the other fantastic European and UK bid items, most of which can be shipped globally.
Two American chocolate-experts, Ginger Elizabeth Hahn and Shawn Askinosie have offered the most incredible gift baskets for bakers and chocolate lovers I’ve ever seen. (And I’m not kidding, folks.) Speaking of chocolate, if you live or plan to travel to London, there’s a private chocolate tour for you and your guests.
My friends at Ten Speed Press have put together a collection of their best-ever baking books, including one from me. And any frites-lovers out there will certainly appreciate a professional deep-fryer, courtesy of Krups.
Ginger Elizabeth Hatbox Chocolate Extravaganza
On my last trip to the states, I managed to get through most of the chocolates that people generously plied me with along the way. But I did bring a box of Ginger Elizabeth chocolate back to Paris, which I opened one night after dinner. And after we each plucked one of the shiny brown squares from the box and put in on our mouths, we both fell silent, then looked at each other. Then I just said, “Wow”, and Romain pronounced them “…Better than La Maison du Chocolat“, which is some praise, especially from a Frenchman!
When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona’s chocolate school, I’d hoped that many of you would use it to create your own concoctions. While no one came up with my favorite (stirred into oatmeal!), there was a lot of creativity put forth as people made everything from Caramelized White Chocolate Bars to a spread for a buttery, flaky croissant.
I’ve listed the ones I found at the end of the post, but I wanted to give the ice cream recipe I’ve been making this summer.
I had a terrific time with fuzzy-faced food editor Joe Yonan when he came to Paris recently, and he was such a super dude, that I took him to my favorite market to meet some of my friends and vendors.
You can read the story, American Blogger in Paris in today’s Washington Post.
I’m not much for trendy restaurants. And I don’t really care for chefs that are trying to show-off, especially when they don’t have les bourses to pull it off. I recall a particularly alarming meal…and the bill, at the end of it…at a very, very expensive restaurant where I was presented with half of a caramelized shallot which arrived in front of me with a blitz of fanfare, on a plate the size of a hula-hoop.
I took a bite and it was good, but for what it cost, I wanted at least the other half. And look, I worked at a restaurant where nothing was held in higher esteem than a perfect, unblemished peach, so I don’t think it’s wrong to present food or ingredients simply. I just have a hard time swallowing a €55 bowl of tomato soup.
I don’t like to make promises I can’t keep. So when I posted on my classes at the L’école du Grand Chocolat Valhrona, everyone began clamoring for the secret technique for the caramelized white chocolate that was shown.
Technically, even though I didn’t promise anything, I can’t say I blame you—if I saw a picture of it, I’d want to know how to make it, too.