Archive for the 'David Leibowitz' Category

11
Aug
11

Chopped Vegetable Salad with Lemon-Garlic Dressing


David Lebovitz, is one of my favorite food bloggers. the San Francisco Chronicle named him one of the Five Top Pastry Chefs in the Bay Area, he’s been featured in every major food publication and most of the big newspapers. In 1999 he left the US and moved to Paris to write books (he’s written six, so far) and enjoy great food. I quoted his blog before about something I grew up with in Uruguay, something which if one of my South American cousins wouldn’t have sent me from time to time (until I found the recipe!) would have turned me into a desperate junkie in search of a fix. Yes, gentle reader, I confess I am a hopeless Dulce de Leche addict.

Today as I scoured David Lebovitz‘ blog, which I do periodically, I found a great salad recipe (which I made some slight changes to so as to make it kosher):

Photo by: David Lebovitz

Chopped Vegetable Salad with Lemon-Garlic Dressing

Two servings

I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.

For the dressing:

2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil

For the salad:

6 cups (700g) mixed chopped vegetables and other additions, such as:

-Crumbled Morningstar Farms Veggie Bacon Strips or Bacos, (both products are kosher certified by the OU)
-Diced avocado
-Batons of baked tofu
-Crumbled feta, goat, or blue cheese
-Shredded romaine, radicchio, or gem lettuce
-Sliced or quartered radishes
-Grated or julienne-cut carrots
-Shredded red cabbage
-Minced parsley or chives
_Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
-Diced hard-cooked eggs
-Pumpkin seeds
-Quartered cherry tomatoes

1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork

2. Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)

3. Add the salad ingredients and toss well.

I fully realize that after the Nine Days a nice meat recipe, rather than a dairy one, would have been far more welcome, but this one is simple to make, healthy and delicious!

Enjoy, gentle reader, enjoy!

05
Oct
10

Dulce de Leche


I grew up in Uruguay where Dulce de Leche is even more popular (and deservedly so!!!) than peanut butter was ever a favorite here in the US. A cousin sends me this delight, directly from Argentina, every few months and I look forward to it just as a junkie longs for his fix.

Looking through David Leibowitz‘s blog, I came across this mouth-watering recipe which uses Dulce de Leche and I can’t wait to try it!

Chocolate-Dulce de Leche Flan

Adapted from My Sweet Mexico (Ten Speed) by Fany Gerson

Serves 8 to 10

3/4 cup (210g) dulce de leche

For the cake layer:

3/4 cup (150g) sugar

3/4 cup (110g) flour

1/3 cup (35g) unsweetened cocoa powder, preferably Dutch-process

1/2 teaspoon baking soda

1/4 teaspoon baking powder

pinch of salt

1/2 cup (125ml) buttermilk or plain whole milk yogurt

3 tablespoons vegetable oil

1 egg, at room temperature

1/2 teaspoon vanilla extract

For the flan layer:

1 can (12 ounces, 340g) evaporated milk

1 can (14 ounces, 395g) sweetened condensed milk

4 eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1. Preheat the oven to 375ºF (190ºC.) Lightly brush or spray an 8-inch (20cm) porcelain mold or cake pan (not a springform pan) with oil.

2. Smear the dulce de leche around the bottom and up the sides of the pan. Place the mold or cake pan in a larger roasting pan, which you’ll use as a double boiler for baking.

3. To make the cake layer, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.

4. In a small bowl, whisk together the buttermilk or yogurt, vegetable oil, 1 egg, and vanilla.

5. Use a spatula to stir the wet ingredients into the larger bowl of dry ingredients, mixing just until combined. Scrape the batter in the mold, over the dulce de leche.

6. Make the flan layer by blending together the evaporated and condensed milks, the 4 eggs, the vanilla, and salt, until smooth.

7. Over the back of a large spoon (like a big mixing spoon), pour the flan mixture over the cake layer, using the spoon to diffuse the custard as you pour.

8. Cover the mold or cake pan loosely with foil, fill the roasting pan with very hot water, so it reaches halfway up the side of the mold, and bake for 50 minutes, or until a knife inserted into the center comes out relatively clean.

(Note: I found the flan took considerably longer to bake than 50 minutes; mine took practically an 1 1/2 hours. So being checking it at 50 minutes, but note that it may take longer.)

9. Once done, remove from the oven and carefully lift the custard out of the water bath wearing oven mitts, then let the flan cool to room temperature. Then refrigerate the flan until ready to serve.

To serve: Run a knife around the perimeter of the flan, then set a cake or dinner plate overturned on top of the mold or cake pan. Holding both the mold and the plate, flip the two simultaneously and shake gently, until you hear the flan release. Remove the mold. And remaining dulce de leche can be smeared back over the flan.

Storage: The flan can be kept for up to three days in the refrigerator.

Well gentle reader, I know what I’m preparing tonight! I better go shopping, right now, for some missing ingredients…

CS




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