I was planning to make your pumpkin cheesecake. In my haste to purchase the glass bottom springform pan, I bought a 10" one in error. (Purchased on E-bay, seller takes no returns.) Can I successfully bake the cheesecake in either a 10" or an 8" pan, or do I really have buy another pan? (I have a very small kitchen.)
Iām catching up on your newsletters.. I savor each one.. your kitchen turned out great.. Iām blown away that previous owners take cabinets door knobs etc. wild!!
Great post this week...love all that vibrant market bounty. And the cheese pic just simply made my mouth water! AND your new kitchen is so spectacular! Enjoy every moment in it. it! I happened to be checking out the menu at Chez Panisse and they have listed in the desserts David's ginger cake w/pomegranate, poached quince and creme chantilly, and I'm wondering if that is one of your creations for them back in the day. Have a great Sunday...:)
Aloha David! Love hearing about your adventures and the places you frequent regularly. Using leftovers like wine and cheese to create new dishes feels so satisfying, doesn't it? Here in Hawaii a frequent "problem" I have is using up surplus mango, bananas, limes, starfruit etc. shared with me from people's backyards. There's only so much freezer space and sooner or later I have to find a way to make good use of everything. š
LOVE your kitchen! Iām jealous even though my kitchen is not quite 3 years old. Anyone else surprised itās November already? Iām still craving stone fruits, not pumpkin or pommes or cranberries (and I adore cranberries). The bright side though is that itās almost tangerine season, which means I will be able make your lovely tangerine sorbet again. Itās SO good!!
I made Drunken Fig Jam ( Epicurious ) and thought of you David !! A friend had picked figās from her neighbors yellow fig tree and handed the entire shoe box over to me. I knew I had a few purple figās on my 2 treeās trying to ripen. Maybe found 10 the squirrels had missed. My dear friend had a few Brown Turkey figās that she had found her in her tree.
I think it was my best batch ever !! Cheerās to more figās in our lives...
That kitchen looks like it will be so enjoyable to work in. Beautiful! The first year in a new place is exciting too. When you are frustrated over lost work you can stare at your fig tree and say a little silent thank you to the Paris gods.
This may sound crazy, but I get quite attached to my writing and experience suicidal thoughts when things disappear. My solution, yes, a clear demonstration of paranoia, is to use my phone to photograph the pages!! At voila!
Hi David! Thanks for making it easier to check out your Thanksgiving recipes! I always try to make a new recipe to go with our favorite traditional dishes. I hope to sign up for your online class on Dec. 3rd - looks fun!
Good morning, David Thank you for your WONDERFUL November Newsletter. It began my morning with a smile and motivation to cook some of your favorite Fall Recipes. Iāll sign up for December 3 as well. I donāt know if youāve heard of my friend, JR Ryall, the head Pastry Chef at Ballymaloe, whoās just published āBallymaloe Desserts?ā. He just completed a Book Tour that began at Ballymaloe, then, to London and to the US. My husband, Carver, and I drove to Chicago to see him! The book is AMAZING!!!! Iām SO happy that your kitchen is about complete! It looks FABULOUS!!!! Love and Blessings on your day, Marianne
Strom season has started where I live on the west coast of Canada and my kitchen is busy trying to start sourdough to then turn into a winter warming bread. So far my efforts have completely failed. I am using a recipe from a new flour shoplbakery I've discovered in Vancouver called Flourist. Catchy name! I even visited the shop on a recent trip from the Island to discuss my pizza failures with one of their bakers, Francesco, who seemed to know a thing or two about pizza. Our conversation didn't translate into succes when I got back home. All this is to say if you have a secret to starting organic, hand milled, whole grain flour sourdough starter well, I'd be very very grateful.
BTW David, I like the clean lines of your new kitchen. Well done, and further that's my kinda steak!
What, you are buying whole wheat flatbread? But, it is the easiest bread to make at home. So easy, I make it while the soup is thawing out and heating on the stove. If you haven't seen it (I imagine you have, however) here is the link. https://thecafesucrefarine.com/greek-yogurt-turkish-flatbread-bazlama/ I change the recipe by using 1/3 whole wheat flour with the unbleached AP flour. Never buy flatbread again.
I was planning to make your pumpkin cheesecake. In my haste to purchase the glass bottom springform pan, I bought a 10" one in error. (Purchased on E-bay, seller takes no returns.) Can I successfully bake the cheesecake in either a 10" or an 8" pan, or do I really have buy another pan? (I have a very small kitchen.)
WOW ANOTHER SUPERB POST!!
Iām catching up on your newsletters.. I savor each one.. your kitchen turned out great.. Iām blown away that previous owners take cabinets door knobs etc. wild!!
Great post this week...love all that vibrant market bounty. And the cheese pic just simply made my mouth water! AND your new kitchen is so spectacular! Enjoy every moment in it. it! I happened to be checking out the menu at Chez Panisse and they have listed in the desserts David's ginger cake w/pomegranate, poached quince and creme chantilly, and I'm wondering if that is one of your creations for them back in the day. Have a great Sunday...:)
Aloha David! Love hearing about your adventures and the places you frequent regularly. Using leftovers like wine and cheese to create new dishes feels so satisfying, doesn't it? Here in Hawaii a frequent "problem" I have is using up surplus mango, bananas, limes, starfruit etc. shared with me from people's backyards. There's only so much freezer space and sooner or later I have to find a way to make good use of everything. š
LOVE your kitchen! Iām jealous even though my kitchen is not quite 3 years old. Anyone else surprised itās November already? Iām still craving stone fruits, not pumpkin or pommes or cranberries (and I adore cranberries). The bright side though is that itās almost tangerine season, which means I will be able make your lovely tangerine sorbet again. Itās SO good!!
I made Drunken Fig Jam ( Epicurious ) and thought of you David !! A friend had picked figās from her neighbors yellow fig tree and handed the entire shoe box over to me. I knew I had a few purple figās on my 2 treeās trying to ripen. Maybe found 10 the squirrels had missed. My dear friend had a few Brown Turkey figās that she had found her in her tree.
I think it was my best batch ever !! Cheerās to more figās in our lives...
That kitchen looks like it will be so enjoyable to work in. Beautiful! The first year in a new place is exciting too. When you are frustrated over lost work you can stare at your fig tree and say a little silent thank you to the Paris gods.
Salut David
We spent a lot of time at MarchĆ© dāAligre this summer staying in the Bastille area- also making friends at Quadrifolio. We also decided to cook for a Parisian friend- New Mexico fare- and found the tiny La Esquinita on Rue de Lune. They had everything and thought we were nuts as we crammed four bags into our velibs. Good times!
Thank you for the link to the upcoming class. Looks like good fun !
This may sound crazy, but I get quite attached to my writing and experience suicidal thoughts when things disappear. My solution, yes, a clear demonstration of paranoia, is to use my phone to photograph the pages!! At voila!
Hi David! Thanks for making it easier to check out your Thanksgiving recipes! I always try to make a new recipe to go with our favorite traditional dishes. I hope to sign up for your online class on Dec. 3rd - looks fun!
Good morning, David Thank you for your WONDERFUL November Newsletter. It began my morning with a smile and motivation to cook some of your favorite Fall Recipes. Iāll sign up for December 3 as well. I donāt know if youāve heard of my friend, JR Ryall, the head Pastry Chef at Ballymaloe, whoās just published āBallymaloe Desserts?ā. He just completed a Book Tour that began at Ballymaloe, then, to London and to the US. My husband, Carver, and I drove to Chicago to see him! The book is AMAZING!!!! Iām SO happy that your kitchen is about complete! It looks FABULOUS!!!! Love and Blessings on your day, Marianne
Hi David,
Love your Nov. newsletter.
I noticed a small thing in your kitchen. I love the small pulls on your upper cabinets. I hate dinky little knobs.
I am liking the way the kitchen looks, but maybe a little color somewhere?
Patti Mackin
Strom season has started where I live on the west coast of Canada and my kitchen is busy trying to start sourdough to then turn into a winter warming bread. So far my efforts have completely failed. I am using a recipe from a new flour shoplbakery I've discovered in Vancouver called Flourist. Catchy name! I even visited the shop on a recent trip from the Island to discuss my pizza failures with one of their bakers, Francesco, who seemed to know a thing or two about pizza. Our conversation didn't translate into succes when I got back home. All this is to say if you have a secret to starting organic, hand milled, whole grain flour sourdough starter well, I'd be very very grateful.
BTW David, I like the clean lines of your new kitchen. Well done, and further that's my kinda steak!
Oh, this is delightful. The first time we arrived at the apartment we rented in Place Voltaire, our landlady took us to the MarchƩ Aligre and le Baron Rouge; Aligre and Beauvau, and Bastille, were "our" markets ever after. Have you been to la Table d'Aligre, the fish restaurant on the street that wraps around the marketplace? I like it a lot.
What, you are buying whole wheat flatbread? But, it is the easiest bread to make at home. So easy, I make it while the soup is thawing out and heating on the stove. If you haven't seen it (I imagine you have, however) here is the link. https://thecafesucrefarine.com/greek-yogurt-turkish-flatbread-bazlama/ I change the recipe by using 1/3 whole wheat flour with the unbleached AP flour. Never buy flatbread again.