Results tagged ricotta from David Lebovitz

I didn’t know what to make for dinner the other night. I had some tart dough tucked away in the freezer, and because I was having trouble closing the door (er…what else is new?), I realized it was time to clear some of the stuff out. But I also had some beautiful tomatoes on hand, and a tub of fromage frais (fresh spreadable cheese), which…

Continue reading...

Once upon a time, there was something called I Hate Peas – French fries with ridges that you baked in the oven, aimed at kids who wouldn’t eat their vegetables. They supposedly had all the nutrients of peas without whatever it is about peas that apparently some kids don’t like. They didn’t last long, and I (or my mom) was fortunate because I always loved vegetables, including…

Continue reading...

When I was in Sicily, either it slipped my mind, or my mind is slipping, because for one evening, I was supposed to be responsible for making something for dessert. I was offered a number of beautiful things to cook or bake with, and my mind kept wandering back to the heavenly ricotta cheese that we’d seen being made earlier that day. Since we brought…

Continue reading...

I didn’t want to cause a ruckus by sharing pictures of such a spectacular cake without a recipe. But on the other hand, it’s quite a chore to make a Cassata alla Siciliana and although Fabrizia Lanza sailed through it without breaking a sweat, between using the right pan, mixing up your own almond paste, finding ricotta as good as the ricotta in Sicily, and…

Continue reading...

The tone was set when I let my airport pick-up in Palermo know that the entire French rail and transit system was going to be on strike the day I was set to fly to Sicily, and she replied with something along the lines of, “It’s not a trip to Sicily without a little travel chaos.” And boy, was she right. On top of the…

Continue reading...

Due to our closeness to Italy, it’s fairly easy to find an Italian épicerie in almost any Parisian neighborhood. (Although locating an authentic Italian espresso is a little more elusive.) I’m fortunate because there are two excellent Italian épiceries (speciality food shops) close to where I live, but most of the places get their items from a distributor, which means the selection is somewhat narrow….

Continue reading...

The good news about my trip to Sicily is that it wasn’t all eating almond cookies and cannoli, looking for parking spaces in Palermo (and paying one of the fellows lurking about to keep an eye on the car), gorging on fresh ricotta, and wiping and everything you possible can in generous drizzles of the amazing olive oil produced there. There was “pasta” – made…

Continue reading...

Sicily

I’ve been living in what is arguably the center of Europe for a while now (and I’m certain someone will get out their ruler and argue that technically, I don’t actually reside in the precise center of the continent – but let’s just go with that for the sake of the story), I don’t visit other countries as often as I’d like. It’s so easy…

Continue reading...

I’m going to get this out of the way right off the bat: I worked with Mike Tusk at Chez Panisse – he was a cook upstairs in the café and I was downstairs in the pastry department, and although I knew he was a good cook, I was blown away the first time I ate at his restaurant, Quince. I went there shortly after…

Continue reading...