for you lovers of all things Paris

[xchrom]

http://www.davidlebovitz.com/



Summer was kind of a bust in Paris this year. True, I did spend three weeks away. But from what everyone told me, Paris was just like the city I came home to; gray and overcast. One of the rewards of living in Paris is summer. After surviving the bleak, cold winter, the payoff is sitting in outdoor cafés drinking cold rosé in the heat or engaging in un pique-nique with friends by the Seine, taking advantage of the extra long days.




***a great blog from a guy who used to work @ chez pannise.
i've eaten his desserts many times through the years -- this is a delightful blog.

[marzipanni]

1. Mmmmm, after looking at that blog my mouth is watering!

I listened to the first part of Fresh Air this morning, Terry Gross was interviewing Alice Waters because Chez Panisse is 40 years old. I'm going to listen to the rest now that it's available.
Part of it is written here, and/or you can listen to it-

http://www.northcountrypublicradio.org/news/npr/139707078/alice-waters-40-years-of-sustainable-food

[xchrom]

2. +1 - love her. Nt

[trof]

3. Free range chicken?

That's my translation.
:-)

[xchrom]

5. Roast chicken in Paris is divine.

I especially like the cooked chicken @ the farmers market in Paris.

[trof]

10. Loved Paris. Spent a lot of time there in my working years.

Probably won't see it again, but I have the memories.
:-)

[xchrom]

11. Me too. I was always there on my own --

But I think I like it that way.

[Bunny]

4. I found a recipe for gluten free brownies. They look incredibly good.

http://www.davidlebovitz.com/2011/08/gluten-free-brownies-recipe-chocolate/#more-6498





Gluten-Free Chocolate Brownies

Makes 9 to 12 brownies

Adapted from Ready for Dessert

You can use salted or unsalted butter for these brownies. If you use unsalted butter and want to add some salt, use 1/8 teaspoon fine sea salt. I also like to add 2 to 3 tablespoons of roasted cocoa nibs along with the nuts for added chocolaty crunch.

Use very low heat for melting the chocolate and butter. A good trick is to add the butter to the pan first, which melts faster than the chocolate, so you don’t burn the chocolate. You can use a flame-tamer if you’re concerned but I always melt it right over the lowest heat possible and never have had any problems.

6 tablespoons (85g) butter, salted or unsalted (see headnote)
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder, natural or Dutch process
3 tablespoons (30g) corn starch
optional: 1 cup (135g) nuts, toasted and coarsely chopped

1. Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).

2. Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

3. Remove from heat and stir in the sugar, then the eggs, one at a time.

4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.

5. Add the nuts, if using, then scrape the batter into the prepared pan.

6. Bake for thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.

Storage: The brownies can be stored at room temperature for up to 4 days, or frozen for at least 1 month.

Troubleshooting: If the finished brownies are crumbly, that means you didn’t beat the batter long enough in step #4. You can use the brownie bits to fold into just-churned ice cream.

[xchrom]

6. & w/ buttah! Nt

[Bunny]

7. You have to use real butter if you're making brownies from scratch.

You are wasting your time and money if you try to use margarine substitute. It's gross.

[Tuesday Afternoon]

8. food porn!

excuse me I'll be in my bunk :9

[xchrom]

13. I really can't tell the diff between sex porn & food porn.

& I like it like that!

[rug]

9. What a life!

A week long chocolate tour of Paris.

http://www.davidlebovitz.com/tours/

[xchrom]

12. I know, huh? Nt

[WinkyDink]

14. Been there thrice. Paris is simply fantastique!

[applegrove]

15. I took a trip to Paris and ended up taking tons of pics of shop windows. Just like you did here.

Food shopping is a high art there. This display of food you find in Paris and the freshness makes my mouth water 16 years later.

[onehandle]

16. Thanks. My wife and I spent over two weeks in Paris a couple of years ago.

Greatest city in the world.

[OhioChick]

17. Now my stomach is growling!

:D

I hope to one day visit Paris before my number is up. It looks like a beautiful place. (Not to mention the mouth-watering food!)