Posts Tagged ‘David Lebovitz’
This is based on David Lebovitz’s french tart dough recipe. The ratio of liquid to dough is critical in this one. After several failed attempts, the one that worked as advertised was where our chef didn’t really wait for the butter to brown at the edges – just enough for it to bubble.
After the tart is partially baked and cooled, add a layer of fresh made frangipane and add sliced figs on top. Let bake for another 30-40 minutes – during this time, frangipane puffs up and encases the figs. Sprinkle powdered sugar on top. And Voila!
The tart shell is delicate and buttery and holds up well to cutting and transfer to plate. Flavor of almonds becomes a lot more pronounced upon cooking. This has so much butter that the gluten molecules pass unnoticed through your system!
This started with the David Lebovitz’s upside down banana bread but with following modifications:
- Half buckwheat and half regular flour
- A shot of espresso
- No cinnamon
- Reduced sugar in the bread (1/2 cup instead of 3/4) to make up for the extra sugar in the topping
- Sour yogurt instead of the sour cream
Over the years, I have come to realize that banana bread is a very forgiving recipe. I keep the total amount of wet ingredients approximately the same but otherwise am not particularly fastidious. The only thing I am fastidious about is the ripeness of banana. I always go for the ripest version. Otherwise, a little less sugar, a little more espresso, a little more banana, a little less yogurt…. I am a lazy baker. The end product is always moist, always super banana-y, super chocolate-y.
And yes, I went with the water/sugar topping. It tastes perfectly fine.
It sometimes feels as if David Lebovitz is an integral part of our kitchen curriculum. These Baci di Dama cookies are via him except we substituted almond flour for hazelnut flour. Whatever you do, don’t substitute the rice flour out. They imparted a nutty flavor that held up against the vast amounts of butter, chocolate and nuts in this cookie.
I wish we still had the batch of hazelnuts a good friend got us from Oregon. But those hazelnuts had participated in making of homemade nutella based on yet another of David’s recipes. Instead of chocolate, we used the nutella as filling.
Even without the filling, the cookies are amazing. With the filling, the cookies are superlative. If you are facing a weekend where your choice is between home improvement and making cookies, go for these please and I promise you that you will gain an year of life.
I think I am one of those who buy bananas hoping that no one would eat them so I could make banana bread later. My go to recipes for banana bread these days is David Lebovitz’s site. He seems to have a tropical appreciation for this particular fruit. This time, starting with David Lebovitz’s recipe, I made following modifications:
- Whole wheat flour
- Yogurt instead of sour cream
- Ginger syrup instead of sugar from “the ginger people” brand
- Guittard’s white chocolate chips
- Crushed kernels of allspice instead of cinnamon
Needed to be baked for 60 minutes but the result is again a super moist banana bread with overtones of ginger and allspice. Next time, I have to try the upside down banana cake.
Black berry jam:
It is the end of the season here, and I picked up 2 lbs of blackberry at 1/2 the usual price!
Rinse, crush, and add 1 lb sugar. Add juice of 1 lemon reserving the zest. Cook on medium until candy thermometer reads 220 F. Switch off flame, add zest of the lemon and proceed to can.
I am sick of store bought bars – I don’t know what it is about them that makes them repulsive after one bite. So, I have been asking my husband to experiment with home made bars. The first one he made was David’s fruitcake bar with a minor modification – an added teaspoon of fennel seeds. It turned out delicious of course, perhaps a little crumblier than a breakfast bar and a little sweeter, but delicious all the same.
The next one he attempted was Clotilde’s banana chocolate breakfast bars. This turned out great as well. For some reason, we always seem to have overripe bananas at hand, so we have made the banana bar a few times already. The recipe is highly tweakable and easy to make. In fact we put together the last batch at the end of a 14 hr long work day! The basic idea behind these banana bars is to make a matrix of solids – oatmeal, coconut, chocolate chips and nut flakes, then make a gooey mix by adding in the wet components – mashed ripe banana. In the last batch, we added a dollop of chestnut puree. Yum! To avoid the bars from drying out, I wrap individual size portions in stretch plastic and store in airtight container in the fridge. It makes them easy to carry to work for breakfast or snack.
What is better than French toast on a lazy weekend morning – french toast with brioche bread! Very Thomas Keller-ish. We recently got this fabulous brioche bread from our local farmer’s market (thanks Acme) – made with almond bits, candied citrus and orange blossom water. We took a low fat french toast recipe from Sally Schneider’s “New Way of Cooking” and applied that to the brioche – and wow! what a fantastically soft custard like French toast emerged.