It’s fun to watch trends come and go and when a particular trend reappears, the recipes using the current ingredient are often uniquely different. For the past eight months I’ve noticed tahini in a large assortment of recipes. However this cookie comes by it honestly as it comes to us from Mamaleh’s, a new incarnation of the classic Jewish Deli, in Cambridge MA. Rachel Sundet, pastry chef at Mamaleh’s claims the honey keeps these shortbread cookies really soft.
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Cuisine to culture, ecology to economics, local to global, books expand our awareness and give us the tools for change. Whether the books reviewed here are directly related to the tropics or not, they have been chosen for their power to nourish our bodies, expand our minds and elevate our spiritual wisdom. Through empowering ourselves and others, we can create the change we wish to see.
It is up to us to heal and transform ourselves and our world. As author and inspirational speaker, Gail Larsen, so wisely says, “If you want to change the world, tell a better story!”
If you have a book that you believe will speak to our readers, please let us know. If you are the author, please send or arrange for a copy for us to review.
It’s cold outside and I’m thinking about cozy soups, fragrant stews and other warming foods that speak of waning sunshine and chilly nights. Especially when I was fighting with the wind while raking leaves. However, as I cruised the produce section I spotted bright yellow Ataulfo mangoes, one of the sweetest and most flavorful varieties that comes into our markets here in the States. What to do? I can’t imagine mango soup and stews call for root vegetables — parsnips and potatoes, carrots and onions. Then I remembered a wonderful dish I created when I worked with New Leaf markets. A black peppered, spicy mango chicken saute with cashews. Served over a rice pilaf, I could have the best of both worlds — a warming dish but with tropical overtones. I bought the mangoes!
David Lebovitz’ latest book, l’appart: the Delights and Disasters of Making My Paris Home, is a cringe-worthy tale of a multi-year ordeal that he might never have undertaken had he even an inkling of difficulties he would endure.
When he describes his old apartment and why it was so difficult to give it up to purchase a Parisian apartment, you can clearly imagine the spectacular view of the Eiffel Tower with its effervescent, bubbling lights and appreciate his ideal location on the edge of the Marais, the extraordinary neighborhood farmers’ markets and especially the rare elevator to the top floor of the building where he lived. He also shares the quirky downside of older apartments in the City of Light, issues which might be deal breakers for a lot of Americans, though it’s amazing what we can adjust to if the percs outweigh the pain. But the desire for a big kitchen with a full-sized oven, a big “American” refrigerator, the physical space to properly prepare and refine his recipes and write his books, would seal his commitment to the city he now considered his home.
In David’s inimitable voice, l’appart is his tale of the incredible challenges locating, purchasing and then renovating a Parisian apartment. As I read the nearly unbelievable complications of even finding a listing of apartments for sale, it struck me as so foreign and complicated, something that never occurred to me was possible in a country — and city — famed for their food, their wine, their chocolate, and what I presumed would be hundreds of years to refine a civilized life. In other words, until reading l‘appart, I was just as naive as most Americans in assuming we must have learned from the Europeans on how to set up and manage everything from banking to real estate to home maintenance and beyond. Nope. It’s a nearly incomprehensible, convoluted experience as the following passage indicates.
Courtesy of David Lebovitz from l’appart: The Delights and Disasters of Making My Paris Home
About the following recipe, David says, “Chocolate souffle remains one of my all-time favorite desserts, and even though I now have a variety of porcelain souffle molds in my kitchen here in Paris, I prefer to bake a chocolate souffle in a shallow baking dish. Some can barely wait to get past the crust, to dive into the warm, tender pool of dark chocolate underneath, but I like the fragile, cocoa-colored crust just as much as what hides beneath it. It’s a balance between the tough, and the tender, and one rarely exists without the other….Although I have my share of regrets, using good chocolate to make a souffle is never one of them.”
If you are a ginger snap or spicy cookie fan, look no further. A wonderful contribution to holiday platters, these cookies make great gifts and are perfect for a quiet evening at home, cozied up by the fireplace with a nice cup of tea.
Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked pumpkin cake or pie — or latte, I might add? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.
In late March I received an e-mail from Simran Sethi requesting an interview regarding the cyclone that struck Madagascar two weeks earlier and how it would impact the already troubled vanilla market. I responded that I would be happy to talk and a date and time were set. What happened next was serendipity. Within a few minutes of our meeting, Simran and I realized we have been traveling the same path with the same concerns and seeking the same outcomes on behalf of those who grow the foods we all love that are becoming endangered in ways that most of the world is unaware.
These decadent brownies are incredibly moist and fudgy. With the marshmallow, chocolate and walnut topping, they are more like a candy than cookie/brownie bar. Whatever you choose to call them, they are a show stopper and are sure to please a crowd!
If you’re interested in and enjoy Mexican cuisine, you’ll want to remember this name – Diana Kennedy, is arguably the world’s authority on Mexico’s incredibly diverse and unique foods, flavors, dishes and their preparation. She has written nine books on the subject. Her first book, The Cuisines of Mexico, came out in 1972, and is credited with opening American eyes to the extraordinary regional flavors of Mexico.
Whenever I’ve been fortunate enough to score persimmons, I’ve always made Persimmon Puddings (the word for dessert in the UK but, in the US, it’s actually cake). My mother always made it for Thanksgiving and served it with a lemon sauce instead of a hard sauce. I discovered it was worth “gilding the lily” by serving whipped cream on the side.
It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable to change. Attributed to Charles Darwin
If you’ve traveled to Costa Rica, you’ve experienced its beauty and the many ways to enjoy all it offers. A small, narrow country angled between Nicaragua and Panama, it is bordered on the east by the Atlantic Ocean; on the west, the Pacific. It has a high literacy rate, no military, is politically stable and welcomes tourists to enjoy its warm, tropical weather, outdoor activities and eco-tourism.
One of the delightful things about granitas is that you can switch out the flavors and add herbs or spices without screwing things up. This is not baking where everything must be precise. Switch out the lemons for limes or pomegranate juice or watermelon or whatever comes up. With lemon granita you can easily add rum and have a Daquiri Granita or tequila and salt for a Margarita Granita. If you switch from lemons, to limes, add lots of mint to the lime zest/sugar syrup, remove it before freezing, add a little rum and, voila, you have Mojita Granita. Don’t add more than 2 – 3 tablespoons of alcohol to the granita mixture as it might not fully freeze, but you can serve the granita in glasses and pour a little more rum over the top.
My all-time favorite plums are Santa Rosa plums, created by none other than the famous Luther Burbank, who lived in the Santa Rosa Valley at the turn of the twentieth century. The flesh is yellow and red, super juicy and sweet, and the skins are tart purple. They have a heavenly flavor whether you eat, cook or bake with them. I planted a Santa Rosa plum at my home and have missed both the plum and the Blenheim apricot tree since moving.
These rich, chocolaty spice bars are delicious year round, but are particularly comforting curled up next to a fire with a good book and a strong cup of tea!
If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist, delicate in texture and bursting with flavor. This is especially true if you use my Kick-ass Applesauce recipe as the base for these muffins. They are really, really good!
Maria Reisz has of way of creating magic and beauty, whether it’s her exquisite European baking, sumptuous parties and teas, her rose gardens, flower arranging, or just about anything else her talented hands touch. Now Maria has brought out her much awaited book, Gingerbread Houses and Christmas Candlelight Teas: How to Create Your Own Holiday Traditions. This lovely book is filled with detailed instructions and lovely photos on how to help children create their own delightful gingerbread houses and how to turn simple-to-prepare foods into a celebratory meal with family and friends.
Over the last decade the market has been flooded with beautiful, big cookbooks filled with full-color, sexy photos of gorgeously presented foods and beverages. many of which contain exotic ingredients and complex instructions. I call them the “Wow!” cookbooks. It’s lots of fun to curl up in a chair, book-in-lap, to study the pictures and read the recipes
In 2011 I went to Italy and Greece with some dear friends. We had a marvelous time eating our way from one region to the next. I especially enjoyed the Coastal areas of Italy where lemons are the big thing. When I say big, I mean lemons that weigh a kilo. Big!!
When I’m exploring an unfamiliar cuisine or planning a trip, and even when I discover a new author, I immerse myself with information in order to better understand the context of the food, the place, the author. By doing this I develop a sense of connection – whatever it is I’m learning about, it’s no longer abstract.
Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014
I grew up on apricots, both fresh and dried as well as apricot desserts. David had never had fresh apricots until he went to France, at which time he “got it” about how amazing they are when they’re baked. If you haven’t used fresh apricots in desserts, you’re in for a wonderful treat!