Results tagged cream from David Lebovitz

Two of my favorite flavors come together right here, in this Coffee Caramel Panna Cotta, which offers up the rich flavor of caramel with a few strong shots of espresso. I seem to have good caramel karma and when I baked professionally, the executive pastry chef at one restaurant told me that I was the one she wanted to make the caramel desserts since I…

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When the very first Ottolenghi book came out, I had no idea what this mysterious restaurant, or person, was. But I was immediately captivated by the spectacular salads, cakes, vegetables, flatbreads, and more piled up on tables at Ottolenghi. The pictures in the book had a vibrancy that I’d not seen in any other cookbook before; mounds of vibrant-green fresh herbs piled atop salads, charred…

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It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at…

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I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with…

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Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food…

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Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very…

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In terms of favorite ice cream flavors, it’s likely that Fig Leaf Ice Cream isn’t at the top of your list. But once you taste it, you’ll probably add it. It’s tricky to provide an exact description of the flavor, which is coconutty, and references figs, but is its own flavor in and of itself. Living in a city, I don’t have a fig tree,…

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Creme Brulee

When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end to that (popularity is overrated), and that was that. There…

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I’m not sure if I just returned from lunch, or if I was privy to a top-secret breeding ground for a race of super lovely people, that also happen to be amazing cooks. When I walked into the home of Rachel Allen, who’d invited a few of us traveling through Ireland for lunch, I was stunned by A) The stunning kitchen, b) The stunning view,…

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