Entries from The Amateur Gourmet tagged with 'David Lebovitz'
Live with David Lebovitz
Last week's BlogTalk Radio interview with Michael Ruhlman was such a hit, I'm going to try to do the show weekly, every Thursday at 12 PM, with a different surprise guest. And this week's surprise guest is one that we all know and love, a recent author and beloved blogger, one Mr. David Lebovitz. David will join us tomorrow (Thursday, May 28th) from 12 PM to 12:30 PM EST. You can listen to the interview live right here on the player and if you want to call in with questions, just dial (347) 326-9874 and we'll patch you in. If you're too shy to call, ask some questions in the comments and I'll try to ask those too. This should be a fun one, so make sure to tune in! UPDATE: The interview's over and so many things went wrong it's pretty hilarious! For the first 6 minutes, I can't get David on the line and then when I do I give out the wrong # for callers. But, if you skip ahead a bit, you'll hear some good questions and a few callers who did get through. Sorry, David, for the chaos, but hope you had fun anyway! (You can listen to the archive of the podcast below.)...
David's Sweet Life
Several years ago, when I went to Paris, I rode the Metro from my teensy hotel in the 80th arrondissement, to meet a food blogger I admired but had never met, Mr. David Lebovitz. As I came up the stairs (or was it an escalator?) I beheld a vision: there, standing before me, was a smiley man holding what looked to be the world's largest picnic basket. David toured me around and I made a video, which you can watch here (sorry for the song choice! (what was I thinking??)):...
Concord Grape Syrup
There's a world of difference between an unhappy accident and a happy accident. An unhappy accident is, well, not the kind of accident you talk about on a food blog; a happy accident, on the other hand, results in a sweet treat that you never expected, like Concord grape syrup....
From The Desk of The A.G. (A Day of Letters)
Dear Craig Claiborne, I am greatly enjoying your somewhat notorious autobiography, "A Feast Made For Laughter." Sure, it's a little creepy when you talk about touching your dad's erect penis while sharing a bed, but I appreciate your zeal for people and food. Case in point: early in the book, you tell a story involving Parker House rolls. Your brother passes you a basket of them and instead of taking the basket from him, you start to reach your hand in and take one out and your brother, appalled, drops the basket to the floor saying: "When anyone passes you a basket of bread, you take the basket. Or at least you touch it as a gesture of thoughtfulness." This passage amused me because it's a good story, but mostly it made me hungry--hungry for Parker House rolls. I cracked open "The Joy of Cooking" and found the most basic recipe in the world; a recipe that required only yeast, butter, flour, sugar, salt and milk. I'd write out the recipe here, but it's so standard any internet search will suffice. And those rolls--which took a few hours to rise--were quaint and comforting, the kind of food you want an American food icon to eat. Thank you for inspiring me to make them; I look forward to the rest of your book....
Tuesday Techniques: How To Make Jam
Craig's cousin Matt came to stay with us this past week and he and his friend (who also stayed with us) had a wild time. Out every night, hitting up the town, they'd wake up bleary-eyed every morning and ask me what Craig and I did the night before. "We, ummm, bought a keg and threw a block party," I'd lie, ashamed of the truth: that I'd made dinner, we'd watched "The Wire" on DVD, and went to bed early. And then any credibility I had as a vibrant young person went out the window when they came home one day to find me at the stove next to a pile of cherry pits. 'What are you doing?" they asked, watching me sweat and stir. "I'm making sour cherry jam," I said. They looked at one another and then back at me. "You're making your own jam?" they asked, incredulously. "Yes," I said and suddenly felt my hair turn gray, my glasses slide down my nose, and my back hunch over. "Oh no!" I gasped. "Can it be? Do I have I.G.S.?" I checked my symptoms online, consulted a web doctor, and my worst fears were confirmed: I'd caught the bug, and I wasn't going to get better. Instant Grandma Syndrome. I was a hunched-over jam-maker, and "Golden Girls" reruns and early bird specials were to become my new way of life....
nibbles 5.23.08
* Iron Chef Michael Symon celebrates the reversal of Chicago's ban on foie gras. "It always boggles my mind how quickly people bash foie gras but in the meantime have no problem with mass produced chicken, pork etc....let me assure that these ducks live a much better life than the "yellow chikens" that seem to be at every grocery store." * Pim visits Pink's in L.A.. "Waiting half an hour for a hot dog was certainly a new experience for me." (Long ago and far away when I lived in L.A. for a summer I visited Pink's with a friend and enjoyed it. Though the celebrated "snap" of the dog, which Pulitzer Prize winning food writer Jonathan Gold made note of in his indispensable L.A. eating book "Counter Intelligence," didn't quite please me the way a soft, New York city street dog does. Maybe because the city dog is the dog I grew up with.) * Davivd Lebovitz eats at Jules Verne in the Eiffel Tower. Strangely enough, I've been there too: my parents took my brother and I to London and Paris when we were too young to appreciate it, though I remember getting dressed up and riding the elevator up into the belly of the Eiffel Tower for dinner. When we asked for our table, the maitre'd kindly informed us that there'd be a small wait because "the American actress Sally Field hasn't gotten up yet." When she got up, we asked for her picture and she said no....
AGTV: Shop Like A Parisian
This week's episode of AGTV finds us at the Union Square Greenmarket where a very special guest teaches us how to shop like a Parisian. Actually, the episode sort of loses it's thread but you'll have fun spending time with us as we jaunt around the market. Thanks to our guest, our cameraman (who makes a surprise cameo), and our baby, adorable as always. Enjoy! Previous Episodes of AGTV: Episode One: Latte Art...
An Impromptu Food Blogger Meet-Up
Fate must be a fan of food blogs. It just so happens that my arrival in Seattle coincided with the arrival of David Lebovitz who you may recognize from the lyrics to a pretty brilliant song. The Seattle food blog militia got together and planned a dinner in my honor (David doesn't have any honor) at Impromptu, a restaurant whose chef is Chef, betrothed to Shauna the Gluten Free Girl. Add to the mix Molly Orangette, Tara of Tea and Cookies and Lara of Cook and Eat and you have a fun table of people. Here's the guest of dis-honor with Shauna: The room is a beautiful space with lots of light pouring in (we met at 7) and it's near the water so the location is terrifically scenic. We ordered a Washington State white wine for the table--a Sauvignon Blanc, I believe--and, according to the waitress, it tasted like melon. After much gabbing and nose-picking (check out David's version) we ordered some tasty food....
David Lebovitz's Malted Milk Ice Cream: The Song
Welcome to Music Week! Every post this week (except for the one below) will feature a song penned and performed by yours truly (and maybe a few special guests). To start out the week, I thought long and hard about what would inspire me musically. And then I remembered this: That is the tub of David Lebovitz's malted milk ice cream that I made two weeks ago from his book The Perfect Scoop. It vanished in two days. I caught Diana eating it for breakfast, and Craig eating it in the middle of the afternoon. I told David I wanted to write a song about it and he confessed that it's his favorite recipe in his cookbook. I agree (and I've only tried three!) What follows, then, is the song that it inspired and, after the jump, the lyrics and the recipe. Enjoy!...
