david lebovitz

I've had this great book, The Perfect Scoop by David Lebovitz, on my desk for a few weeks now. I've been drooling over it every day, but it was either too cold for ice cream, or the ice cream machine wasn't ready, or I was just too lazy. Lucky for me, I saw that Eat Drink Live was hosting a sorbet challenge and it was enough inspiration to whip up a batch of David's strawberry sorbet. The result was a delicious sweet treat with just the right amount of tartness. The best part was that it came together with very little effort. In fact, it was so easy, I decided to make an alternate version with balsamic vinegar and basil added in. If you've never made your own sorbet, stop reading and start creating! But first you're going to need the recipe. To check it out, read more

• One of my favorite food personalities, Mark Bittman, is getting a new show. It should start this week on PBS stations near you. - Serious Eats
• If you want to eat locally, why not start with a garden in your own lawn? You won't be the only one, urban gardening is on the rise. - Chow



• Remember how I told you about the state egg debacle? Looks like I really should have clicked on them all, apparently I missed artist Penny Smith's Louisiana's egg featuring a miniature Emeril. - Food Network Addict
• Warm weather is arriving and that means it's time for ice cream! Don't miss out on this sweet/salty Salted Butter Caramel Ice Cream. It's not even 11am here and I am drooling. - David Lebovitz
• You might want to pay more attention when reading nutrition labels. The math doesn't always add up when counting fat and trans fat. - The Ethicurean
• And finally, here are a few desserts for you to try: Berry Brioche Pudding (beautifully put together by La Tartine Gourmande - Arborio Rice Pudding (scroll down to the end of this Smitten Kitchen post) - Ultimate Lemon Pound Cake (a treat for us from Tartelette).

• I have a thing for rye bread. I also have a thing for pudding. Put them together? Oh man, now you're talking. Be sure to check out this Rye bread with Cream Pudding. - Nami-Nami
• The nominees for the James Beard Foundation Awards and the International Association of Culinary Professions Awards have been announced. For those of you that don't know, this is pretty much like the Oscars of the food world. - Slashfood
• Want to make your own wines but can't figure out where to start? Pick up this home wine making kit or skip all the mess and open up a virtual winery instead. - Cheap Fun Wines
• Get ready folks, Easter candy is here! Be sure to check out all of this great Easter candy coverage. - Candyblog



• Stephen Colbert has his own Ben & Jerry's ice cream, but oh looky look, so does Willie Nelson. - BuzzSugar
• Sorry folks, another Bay Area related link, this time it's for the Off the Menu series hosted by the Asia Society, blogger Chez Pim will be there cooking up too! - Chez Pim
• As I mentioned earlier, asparagus is the true sign of spring. I can't wait to get my hands on some and try this recipe for Tagliatelle with Asparagus sauce.- Serious Eats
• Think you know coffee? Think again. Here are 10 things you might not know about coffee. - David Lebovitz
• This is revolting. Two dozen hot dogs hollowed out and stuffed with cheese whiz. Oh and then wrapped in ridiculously long bacon and fried. And then beer-battered and deep fried. Oh god my artery clogged just typing that. - The Stranger

On Monday I told you about my adventures in the food blogging challenge Sugar High Friday (edition 27). David Lebovitz, a food blogger, cookbook author, and chocoholic stationed out of Paris, invited food bloggers to submit a recipe and picture incorporating chocolate for this week's Chocolate By Brand test. I used Ghirardelli chocolate to make dunk-able, delectable espresso double chocolate chunk cookies. There were over 100 recipes submitted to David and here are a few of my favorites.

Trinigourmet used chocolate from her native Trinidad to whip up a absolutely heavenly looking upside down chocolate pudding with crispy top.

Hallo at Cook (almost) Anything made a fashionable, frothy white chocolate mousse with poached cherries (using Lindt chocolate) that I'm dying to try in my kitchen because I love white chocolate.

For a scrumptiously sweet breakfast treat, Suzy Not a Homemaker made chocolate hazelnut scones using a bar of chocolate she bought at Starbucks. These are definitely a must make for my next brunch.

Check out the rest of the competition and read the comments at David's (mostly) chocolate website.