Cookbook roundup time is here!

It may not be on this list, but I'm wanting the new Jamie Oliver cookbook. I'm also excited to try out my still unwrapped "Larousse Comme un Chef" brick (which has to weigh more than 5 pounds) that I shipped all the way from Paris, once I go home for the holidays.

http://www.davidlebovitz.com/2010/12/favorite-cookbooks-of-2010/

New York Blues

Now that I've landed in New York City for business school (banker to commis to student... again), I find myself eating more like a poor student than a real food lover, which breaks my heart. I'm living on lecture notes and drowning under endless emails, and am being force fed pizza or vending machine meals several times a week. I'm ashamed. Where is that golden, buttery, perfectly flaky croissant I need to get back my munchie inspiration?

I want one of these:
http://www.davidlebovitz.com/2010/12/how-much-butter-can-be-in-a-croissant/

Photo du Jour: V'ery original

Lyon has " vélo v " (aww...)

Avignon has " vélopop " (nice brights!)

Marseille has " le vélo " (not so original)

Aix-en-Provence has " v'hello " (pronounced "vélo", for bicycle - brilliant!)

And my everyday weightlifting device, the Parisian " vélib' " (or freedom from métro strikes!)

Gelato al Limone

After a strenuous session with the cute though slightly smelly kiné, I decided to stop by my favorite Italian traiteur for a little caffè. One thing led to another and when Francesco proposed a taste of the freshly made (by a Chinese dude might I add) pistachio gelato, I gave in without much hesitation. I don’t usually like pistachio or any nut unless it’s in the form of Nutella, but when it’s gelato and it’s free, I do not say no.

I should have remembered that my food-willpower is really quite below average. After tasting the fresh, creamy non-nutty pistachio gelato, I had to spring for a trio of lemon gelato made with fresh lemons from Sorrento in the south of Italy, a streaky soft caramel gelato and of course Bacio (from the famous “Baci by Perugina” chocolates, made from dark chocolate and finely chopped hazelnuts). I of course dug in with gusto before remembering to whip out my crackberry to record the moment...

What started this “débauche” were the damn lemons. I didn’t think of myself as a picky eater but I’m actually not a lemon person either. However, seeing the basket of beautiful Sorrento, also called “femminello” lemons (what a luscious sounding name to the untrained ear!) on the counter, convinced me to give the lemon gelato a try. At first I was not taken with its tanginess, thought I don’t know what else I was expecting from something lemon-flavored…then I was pleasantly surprised by a slightly sweet aftertaste which rounded it all out nicely.

As a non-lemon expert, maybe that’s how it’s supposed to taste anyway, but I have a hunch that what made this gelato special is the use of those gorgeous Sorrento lemons, which reminded me of a past sun-drenched vacation along the Amalfi coast. These lemons have earned IGP (Protected Geographical Indication) recognition and are most commonly known for making limoncello liquor (I’ll have another!). The fruit is medium- to large-sized, elliptical in shape, very fragrant and has a characteristic combination of citrus acid and sugar. They are only grown in the Sorrento peninsula and on the island of Capri, of Blue Grotto fame.

I must have looked quite happy savoring my mountain of gelato because I managed to convince another customer to join in my gourmandise and subsequently share his life history with me… Guess that guide to schmoozing really came in handy! It also earned me the comment that women are the source of all temptation and that the Chinese are going to take over the world, but that’s another story!

Photo du Jour: Street Dancing at L'Opéra de Lyon

Imagine the French hip hop music, tons of sunshine and a slight food high and you're there!

Amazingly Addicting Carrot Cake

Lately I feel somewhat like a wandering minstrel, moving from town to town every few days, except my true art is simply displaying what has been called an “extraordinary” (read: “maybe you should go on a diet”) appetite for such a small girl. Hey, I can’t help it if I’m always hungry! Thanks to my piggyness, those around me tend to find themselves with a constant supply of baked treats – some successful, others less so… (see the crazy frosting in the picture?)

Whenever I’m feeling a bit restless, bored, happy, sad or whatever’s in between, my favorite thing to do is to get in the kitchen and make a BIG MESS (or alternatively, pour myself a large glass of something…like milk. Ha!).
One of my favorite “beat-whatever’s-ailin’-ya” treats is Belinda’s amazingly addicting carrot cake. I mean, before I tasted this slice of springy tender deliciousness, I didn’t even know I had a weak spot for carrot cake, much less a frosted one!

Due to popular demand, here is the precious recipe. Once you try it, you will never go back to boxed mixes (yes, I loved them too) and won’t even be able to stomach the thought of spending mucho euros/dollars/pounds/etc. on a store-bought version again!

"C’est un gâteau à se damner! "

** Carrot Cake **

Ingredients :
4 eggs
2 cups sugar
1 ½ cups oil

2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon

3 cups carrots, grated (approx. 3 large carrots)

Icing

Technique:
1. Peel and grate the carrots. Reserve. Grease a baking tin (a loaf pan works well) and preheat the oven to 180°C / 350°F.
2. Preparing the wet ingredients: In a [large] bowl, whisk the eggs until just light and fluffy. Slowly mix in the sugar in small batches, then add the oil.
3. Combine the dry ingredients (flour, baking soda, baking powder, salt and cinnamon) in a separate bowl.
4. Pour the egg mixture (wet ingredients) into the dry ingredient mixture in small batches, combining well without beating.
5. Fold in the grated carrots using a rubber spatula.
6. Pour the batter into the baking tin. Bake for approx. 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin before removing. You can add your favorite icing to the top of the cake when cooled.

Ya-mi! Enjoy!

Note: If the middle of your cake collapses like mine did the first few (ahem!) times, it may be undercooked. Also, make sure not to open the oven door before half the baking time has elapsed. When you do check on it, do so while the tin is still in the oven, to avoid knocking the cake around before it’s had time to set. Oh, and don’t slam the oven door!

Power Puffs

I am so in! After 3 years in the neighborhood, I finally have some “bargaining power” with my local shopkeepers. So far the only shop nearby that recognizes me is the Italian traiteur. Since I happened to be walking home with a cake box just bursting with beautiful handmade “choux” (cream puffs), I decided to pop in and test my newfound powers of persuasion.

Luckily the very jolly-looking chef was in the shop having a hand-wavingly animated discussion in Italian with the saleslady, accompanied by French rap radio as only happens here. I proudly flashed them my wares and was immediately rewarded with oohs and aahs, which was very polite of them given there is a quite decent authentic boulangerie / patisserie right across the street.

At first my new friends wanted to keep the entire box of goodies but I probably looked so hungry and desperate that they ended up taking one each of “chou chantilly” and “chou à la crème”, garnished with a few sugary “chouquettes”. After the chef and I both confessed our hopeless gourmandise, I moved in for the kill.

I subtly (or not so subtly for those who have seen it before) gave him my best puppy dog eyes and my sweetest smile. Pause. He suddenly decided I was worthy of VIP status and started moving towards the liquor cabinet. “Limoncello, carina?” Et là, mes amis, victoire!

~ “Pâte à Choux” ~ (cream puff pastry)

Makes:
- “Chouquettes” (small, sweet puff pastry covered in pearl sugar)
- Cream puffs (fill with your choice of whipped cream, custard, etc.)

Ingredients:
- 125 g water (½ cup)
- 125 g milk (½ cup)
- 2.5 g salt (½ tsp)
- 5 g sugar (1 ¼ tsp)
- 125 g butter, cut into small pieces (½ cup)
- 150 g flour, sifted (1 ½ cups)
- 250 g eggs, beaten (4 to 5 eggs; 8.8 oz)
- melted butter, to glaze

How to:
1. Preheat oven to 220°C (425°F)

2. In a saucepan, gently heat the water, milk, salt, sugar and pieces of butter while stirring with a wooden spoon. Once the butter is melted, turn the heat up to medium until the liquid comes to a boil

3. Remove from heat, add all the sifted flour at once and stir energetically until combined

4. Return to medium low heat and stir constantly until the mixture comes away from the sides of the saucepan and makes a thick, smooth ball, about 1 minute

5. Transfer the batter to a mixing bowl and stir occasionally to let cool, about 2 minutes

6. Mix in half of the beaten eggs with the dough. Stir until combined. Continue mixing in half of the remaining eggs until the batter is shiny and smooth. Stir more and more slowly as the batter gets closer to the desired consistency

7. Grease a baking sheet (i.e. with a butter spray) and wipe gently with a paper towel to remove the excess. The sheet should not be too greasy or else the batter will not adhere correctly

8. Decorate the baking sheet
* For “chouquettes” (baby puffs)
- Fill a pastry bag with a plain tip (or a plastic baggie with the corner snipped off) with some of the batter. Pipe or use 2 spoons to drop approx. 1” rounds of batter onto the baking sheet
- Press plenty of pearl sugar crystals (or the largest sugar crystals you can get your hands on) over the top and sides of the baby puffs.
Note: If my chef ever found out I might get expelled for this, but I don’t see why you can’t substitute sprinkles or chocolate chips for the pearl sugar. Just make sure the batter is completely cooled before adding. It’s not entirely French but why does tradition have to dictate law?

* For cream puffs (mamma puffs)
- Fill a pastry bag with a plain tip (or a plastic baggie with the corner snipped off) with some of the batter. Pipe or use 2 spoons to drop approx. 2” rounds of batter onto the baking sheet
- Brush the tops of the pastry shells with a very small amount of melted butter
- Press the tops of the pastry shells gently with the back of a fork twice at 90° angles to make a lattice mark to stabilize them during baking

9. We’re almost there!
- Bake at 220°C / 425°F (temperature and cooking time may vary depending on the oven) for about 35 minutes. Prop the oven door open ever so slightly towards the end of baking to allow the shells to dry out better
- Remove from the oven and let cool on a wire rack

You can enjoy the baby puffs once cooled. You can cut the caps off of the mamma puffs and fill with your choice of sweet whipped cream, custard, ice cream (again, not entirely tradi) or whatever grabs ya. Replace the caps and dust with icing sugar (optional).

Ya mi!