Results tagged zucchini from David Lebovitz

Grilled Vegetables with Za’atar Vinaigrette

za'atar vinaigrette

There’s a big difference between lucky and fortunate. Luck is a winning lottery ticket blowing in your window. Fortunate means that you’ve taken the initiative and done something. And because of it, there was a positive outcome. So I would probably say that I was lucky because my mother was a good cook but it’s debatable whether I am lucky, or fortunate, because my partner is a good cook as well.

squash and eggplant

Before dinner a few weeks ago, I’d grilled off some vegetable beforehand and left them in a plat à four (baking dish) on the counter, ready for dinner. Right before we were to eat, I asked him to make a dressing for them, and went about the rest of my business, finishing up the prep for the rest of dinner before realizing what he’d done.

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Ballymaloe Cookery School

Darina Allen at Ballymaloe organic beetroot

When Darina Allen sat down to talk to us, a small group of food writers, it was just after her son and daughter in law, Rachel Allen. It was definitely nap time, and I put my camera in my bag along with my notepad, and contemplated having a little bit of a mental break while sit around in a kitchen, listening as Darina planned to tell us about her Ballymaloe Cookery School.

Well, that was the wrong idea. Because within seconds after Darina started talking, I scrambled around in my messenger bag for my notepad and pen because every word and phrase that came out of her mouth was note-worthy.

learn to cook squash

I’m not a reporter and can’t write very fast (thirty five years working in professional kitchens seem to be taking their toll), plus I’ll never be a journalist because I always get too involved in what I’m seeing or who I’m talking to rather than focusing on taking notes and zeroing in on facts and figures. But I tried to catch as much as I could as she spoke faster than I could jot things down.

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Zucchini Cake with Crunchy Lemon Glaze

zucchini cake with crunchy lemon glaze

A few years ago, I was extremely fortunate to meet Gina DePalma, the pastry chef at Babbo in New York City, thanks to the matchmaking efforts of Karen Page and Andrew Dornenburg.

Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. And after we had dessert and coffee together, we ambled the streets of New York City a little and made plans to meet in Rome, where she was moving to work on her second book. Unfortunately we didn’t get to have our Roman holiday, but I often thumb through her book and dream about how much fun we would have had lapping our way through the gelaterias of Rome and eating all those pastries with little sips of Italian espresso in between bites.

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Soupe au Pistou

soupe au pistou

It’s no secret that I’m not a fan of soup. (Well, if it was, it’s not anymore.) I just feel odd ordering it in a restaurant, since I’m paying for a bowl of glorified liquid. And I rarely eat it at home, since when I want to eat, I want something more substantial as a meal. And if I eat it as a first course, then it takes up valuable real estate in my stomach for something more interesting.

(Confused? Imagine how I feel.)

However since moving to France, I’ve seen the value of soup—on occasion. Such as in the dead of winter when it’s so cold that only a bowl of very hot liquid will stoke my fire. Yet in the summer, the idea of hot soup isn’t exactly appealing. But I’ve been trying to eat more vegetables lately, and less meat, and the Soupe au Pistou, vegetable soup from Provence, somehow seems okay.

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