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La Vache!正如他们在法国或“圣牛”所说的那样。已经有一个星期了,周四温度达到108ºF(42ºC)。由于几乎不依赖粉丝或空调,这座城市融化了一天,人们在室内关闭窗户(相信打开它们可以让热气进入)和窗帘绘制。我在周四上午5:30从床上升起了赔率杏果酱,就像我推出时所做的那样Apple-Blackberry平板派在最后一周左右的最后一次强烈的热量中。

许多人想知道我是怎么做到的,答案是,作为一名以前的厨师,我可以做饭并烘烤任何事情。想象一下,站在一个燃气炉前,六个燃烧器会全面爆炸八个小时,炒食物。或在厨房后面整夜伸出一整天的炽热面包烤箱。现在that’s热的。在家制作果酱是一件小菜一碟,我有一个杏果酱的橱柜(还有rhubarb-berry jam,,,,which I made this morning) to prove it.

我在诺曼底旅行很棒Chaleur(热)到达,与牛和奶酪混合在一起……是的,也与法国黄油混合在一起。当热量减少时,我将在博客上分享这些故事和图片。同时,这里有一些读物可以使您兴奋……



28条万博ios客户端评论

    • KB

    也许您应该旅行,然后从源头那里得到一些瑞士巧克力。

      • 杰里米·夏皮罗(Jeremy Shapiro)

      前厨师,我也想起了一些热烈的故事,尤其是在我的烹饪学校期末考试中。Puff Pastry是我必须制作的物品之一,而我们所拥有的大理石桌子则是湿度池的光滑……让我们说我通过了很多测试!

          • 大卫·奥拉赫(David Olachea)

          嗨,大卫,我真的很喜欢您的食谱并阅读您的博客。
          我想知道您是否尝试过或打算尝试新的Redone Laperousse餐厅。我听到了好消息!
          谢谢大卫·奥拉赫

              • 大卫
              万博manbetx

              尽管我知道翻新已经引起了很多关注,但我没有去过laperouse。

            • 史蒂文·詹金斯

            您看过Oliveoiljones吗?
            we are huge lebowitz boosters.

              • 克莱尔银

              Its thanks to you that I now make apricot jam every June (Massachusetts. best source: Trader Joes). Your posts on jam making are engaging, amusing, and reliable: the very first batch was incredibly delicious. Also so beautiful, and so easy with your guidance.

                  • 大卫
                  万博manbetx

                  Thanks Claire, am glad you like to make jam, too! (And right now is certainly the season…) Happy you’re using the recipes :)

                  • 山姆

                  I agree that Sauternes is not an obvious pairing with lobster, but maybe it’s good? Lobster can be quite sweet when it’s high quality, which might complement the wine. Surely the scandal would have been greater had it been a Napa Valley cabernet.

                      • 大卫
                      万博manbetx

                      Mostly what upset people was the price of the bottle of wine (and it probably wasn’t the best thing to post a picture of online either.) Richard Olney served Yquem with steak so perhaps it does go well with lobster. If someone sent me a similar bottle (I think they drank a ’99?), I’d be happy to try it out! : )

                      • 玛丽·卡伦·欧拉(Mary Karen Euler)

                      我很期待您的帖子,David。除了在我心中包含有关所有主题的美味和鼓舞人心的信息之外,它们还写着像我们“忠实的读者”坐在桌子对面一样。非常温暖。而且您建议的阅读总是很有趣。法国出版社桑格利亚汽酒…mais oui!

                        • 琳达·费尔南德斯(Linda Fernandes)

                        忠实的粉丝在这里。我每年访问一次巴黎,并遵循您的烹饪和文化喜悦的建议。如此真实!您是这个旅行者最好的朋友!感谢您使它变得有趣!

                          • Linda Ravden

                          很高兴今天早上在我的收件箱中找到我的第一篇DL博客文章(我上周只登录您的博客,现在希望我早日了解它。)并感谢您对巴黎餐厅的所有精彩信息 - 它有所帮助万博manbetx我在9月在巴黎的地方列出了在巴黎吃饭的列表:)

                            • Genevieve Thiebaut

                            confitutionà公平时刻

                              • Carol

                              The brown butter financiers recipe is different from the one in My Paris Kitchen, which includes baking powder and salt. Perhaps that is why the financiers made from the blog recipe didn’t bake through, and remained like batter in the middle.

                                • 凯伦·兰德(Karen Lander)

                                亲爱的大卫
                                虽然您来自SoCal,但您并没有在山谷中长大,因此您不适应高温!
                                爱你的书,经常向他们做饭
                                So…
                                一种nywhere other than La Merenda you would recommend in Vieux Nice?

                                PS。您的沙丁鱼蔓延,蔬菜天气和鸡肉食谱一遍又一遍地要求。
                                您的食谱简单,辉煌和令人满意,非常感谢。在Luques遇见您,并为我们的整个桌子签名。你是最好的

                                    • 大卫
                                    万博manbetx

                                    嗨,卡伦:谢谢:)我不知道,因为我们不经常去Chez Pipo非常适合Socca…和冰上的玫瑰杯!

                                        • Karen

                                        谢谢!

                                          • Karen

                                          谢谢Krystal

                                        • 巴黎breakfast

                                        感谢您的贝蒂·富瑟(Betty Fussel)故事。她住在我的第13街上。有人与无兴趣的人一起vie。

                                          • Bernadette

                                          我爱杏子果酱,但我是一个犹豫的果酱制造者,必须尝试您的,David。

                                          That ice cream scoop video made my day. :)

                                            • cheznana(ro didomenico)

                                            I just finished cooking the last recipe from “My Paris Kitchen” for our group, “cookthebookfridays”. I had such a fun time and enjoyed all the recipes. Thank you for such a delightful and interesting cookbook.

                                                • 安德鲁

                                                Re your wine pairing comment, you are incorrect. Lobster and sauterne are a classic pairing. (See Robert Parker) And what better than d’Yquem

                                                  • 大卫
                                                  万博manbetx

                                                  Bernadette:哇 - 食谱的出色工作,很高兴您喜欢通过我的巴黎厨房做饭!:))

                                                  cheznana: As mentioned, I haven’t tasted the two together (and noted I’d be happy to try the pairing in my previous comment) but in the French press, some criticized the pairing:法国信息,,,,Breizh信息, 和这里。我指的是他们。

                                                  • Cyndy

                                                  I greatly recommend reading the linked article, Can I Wear Shorts in Paris. It is spot-on. It’s amusing and so true. As an American living in France half of each year, I can attest to the fact that those of us half-expats are so self-conscious about fitting in/not acting like a tourist. To the point that I keep a skirt parked on the living room couch to throw on my otherwise “short-ed” person in order to take the dog out for a whiz. Even in the 103* heat of SW France last week. Oh my.

                                                      • 大卫
                                                      万博manbetx

                                                      我认为“规则”如何改变很有趣。现在,每个人都穿着sneakersand shorts aren’t uncommon, although there are certain places and times where you wouldn’t wear them in France. But those things don’t really mark you as a tourist as they used to, however French men don’t often wear socks with sneakers (or shoes) and shorts; if they do, they are the kind of socks that are invisible. My socks tend to stick out, and I always get disapproving looks from my French partner, although he knows not to say anything anymore ; )

                                                      • Carolyn

                                                      昨天,我的邻居从他的树上给了我一半的杏子!哦,我,该怎么办?然后,我想到了您的博客,果酱目前正在烹饪。谢谢!

                                                        • Naomi

                                                        谢谢大卫。总是,你的写作增加了我的微笑。你是宝藏。

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