Tag: David Lebovitz

Weekend Finds 3:16:14: Interesting Reads

In this weekend finds, I want to share some interesting articles that I’ve come across in the past couple of weeks. If you’re interesting in reading more articles about food, food writing, etc. I recommend using resources like Bloglovin’, Klout, and also following David Lebovitz on Facebook (seriously, the guy posts some very interesting articles).

1. Culinary Medical School

Culinary Medical Program on Weekend Finds // Serious Crust by Annie Fassler
Culinary Medical Program at Tulane University

I remember when I wanted to be a doctor. And now, I want to be a professional foodie. There have been more and more experts connecting the diet and health, and for obvious reasons. But mostly those people seem to be nutritionists or homeopathic doctors. I think it’s great that this culinary medical program at Tulane University in New Orleans is connecting the health world and the food world, and incorporating nutrition and cooking into the medicual curriculum.

2. Most Useful Cookbooks

Best Useful Cookbooks on Weekend Finds // Serious Crust by Annie Fassler
Best useful Cookbooks

I like this article from HuffPost Taste about the best, most useful cookbooks to have on your shelf. Of course The Joy of Cooking and Mastering the Art of French Cooking make the list. But so does the Smitten Kitchen Cookbook. Also, I REALLY want the Flavor Thesaurus. But if you’re looking for some great basics to start building your kitchen literature collection, check out this article.

3. Ferran Adrià on his new projects

Ferran Adrià and Bullipedia on Weekend Finds // Serious Crust by Annie Fassler
Ferran Adrià and Bullipedia

This article summarizing a stop on Adrià’s book tour is pretty interesting. His answers to questions about defining cooking and restaurants and creativity are fascinating, but the part the piqued my interest the most? His upcoming culinary museum, the lab inside, and the culinary wiki, Bullipedia, that he’s creating. That is going to be the coolest resource ever. (Also, as I was telling Jonah about this article, the guy next to us at the coffee shop where we’re working, looked up and asked us if we’d seen the documentary about El Bulli. I have, but if you haven’t, you should. It’s on Netflix Instant Watch.)

4. Food Blaggers

Food Blaggers on Weekend Finds // Serious Crust by Annie Fassler
Food Blaggers

This article about the role food bloggers play in the restaurant review world is very interesting (I found it via David Lebovitz’s Facebook page). The thought of calling a restaurant and asking for a free meal in exchange for a positive review is mind boggling to me. That being said, I have received free meals and such, and there has never been and explicit request for a review in exchange. I always mention that I was invited, so on and so forth. But the line is certainly a little blurry. It’s something I’m working on clarifying for myself. Anyway, I find it all very interesting. Do you have any thoughts on the blogger/restaurant/PR company relationship?

Anise Ice Cream with Cardamom

Anise Ice Cream // Serious Crust by Annie Fassler

Anise Ice Cream // Serious Crust by Annie Fassler
Anise Ice Cream // Serious Crust by Annie Fassler
Anise Ice Cream // Serious Crust by Annie Fassler

I went to Seattle this past weekend. My aunt was visiting, and I needed to get out of town a bit. It turned out that he was also having this dinner with friends. He has all these friends who cook, and so they’re starting this dinner club kind of thing, like an extremely organized potluck.

It’s really cute – whoever is hosting picks a cuisine or a cookbook, and sends the guests recipes to make. My dad picked the Pok Pok cookbook, and oh my goodness, the meal was incredible. We helped him make the famous chicken wings (which were exactly like the real thing), which was so fun. And for dessert I made this dish I’ve been working on with my baker friend Caitlyn (post coming soon, we still have a bit more testing to do). Wanting something to top it with, I decided to also make some ice cream from David Lebovitz’s The Perfect Scoop. So what goes with a slightly Asian cake, and an incredibly flavorful dinner? I picked the anise ice cream, and decided to add a touch of cardamom.

This ice cream is beautiful – extremely creamy, herbaceous, and perfectly sweet, I could have gladly eaten just a bowl of the ice cream for dessert (or for a snack, which I did the next day). After making (and eating) this ice cream, I proceeded to take pictures of many recipes in The Perfect Scoop so I can make them at home… because unfortunately, I don’t have the book for myself.

Anise Ice Cream with Cardamom


2 tsp anise seeds
2-3 green cardamom pods
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 1/2 Tbl good quality honey
pinch of salt
5 egg yolks


Toast the anise seeds and cardamom in a small saucepan over medium heat for about 3 minutes, or until fragrant. To the saucepan add 1 cup of the cream, the milk, sugar, honey, and salt. Keep saucepan over heat until the liquid is warm, then cover, remove from heat, and let steep for an hour.

After an hour, re-warm the milk mixture over low heat. Pour the remaining 1 cup of cream into a medium mixing bowl, with a sieve set over the top. In another bowl, whisk together the egg yolks. When the milk mixture is warm, slowly pour it into the bowl of egg yolks, whisking constantly. Then, pour the milk and egg yolk mixture back into the original saucepan and cook over medium heat. Stir it constantly, preferably with a heatproof spatula, until the mixture has thickened and coats the spatula or spoon. Pour this custard through the strainer into the bowl with the cream, and stir it so the cream is fully incorporated. Set this bowl in an ice bath and stir to cool. Refrigerate until cooled through, and then churn based on your machine’s instructions. Enjoy!

Weekend Finds 1:25:14

Well, friends, it has been a long week. An emotionally tiring, physically exhausting week, full of phone calls and to-do lists. But it’s finally the weekend, which means weekend finds.

1. Toast and more at Trouble Coffee

Trouble Coffee in the Bay on Weekend Finds // Serious Crust by Annie Fassler
Not only does Trouble Coffee serve toast. It also serves coconuts.

This article starts out about the new toast crazy (funny, I read it while enjoying a large piece of toast slathered in lemon curd at The Sugar Cube), but then winds its way into a story about community. I really like the story of this coffee shop and it’s owner, Giulietta Carrelli. Also, I like that she has freckles tattooed on her cheeks.

2. Gougères

Gougères on Weekend Finds // Serious Crust by Annie Fassler
Little perfect light bites of cheese.

All I want to do is make gougères. And I have everything in my fridge to make them. So, you ask, why am I writing this and not currently stirring together large amounts of butter and cheese? I ask you the same thing.

3. The Salted Peach

The Salted Peach on Weekend Finds // Serious Crust by Annie Fassler
I love how Dylan caught the flour in the air as Caitlyn was flouring her dough.

I don’t know if I’ve told you about my friend Caitlyn before, but I find her to be rather impressive. She went to culinary school for baking and pastry, and now works around Portland. She has this blog, the Salted Peach, and I love her writing – it is guaranteed to make me smile. Her most recent post for a S’more Tart has some of the most gorgeous pictures (which her boyfriend Dylan takes). I told them if they ever want to get me a  present, they can give me a print of the picture above.

4. To remove or not to remove garlic germ?

On removing garlic germ from David Lebovitz on Weekend Finds // Serious Crust by Annie Fassler
While we still may not have a certain answer, we’re a little closer.

I have always wondered whether or not you should remove the green garlic germ from garlic. And while you can really do whatever you want, this post from David Lebovitz seems to get us a little closer to at least understanding what that green germ does for our mouths.

5. Salted Rose and Honey Pie

Rose and Honey Pie from Adventures in Cooking on Weekend Finds // Serious Crust by Annie Fassler
Tell me that doesn’t look so delicious.

I still can’t get over this blog. And this recipe is not helping. I love a gentle rose flavor in some dishes (my dad made a rose water and harissa fish dish once that was incredible), and this pie looks so beautiful and sweet.

Weekend Finds 1:5:14

Wow, I had trouble writing that date. I think around New Year’s my brain has trouble figuring things out, and reverts back to whatever year it was two years ago. In this case 2012. Oof. Weekend Finds! This week, free of holiday treats for the first time in a long time.

1. Galette Des Rois

Galette Des Rois from David Lebovitz on Weekend Finds // Serious Crust by Annie Fassler
Galette Des Rois from David Lebovitz

Jonah’s birthday is tomorrow (!!!) and I thought it might be fun to try this traditional French Epiphany dessert for him (our plans also include dinner at Apizza Scholls with friends, then hopping across the street to Sapphire Hotel for drinks). Plus, it doesn’t even look that hard. And David Lebovitz is a genius.

2. SE Asia here we come!

Southeast Asia on Weekend Finds // Serious Crust by Annie Fassler
Southeast Asia trip planning

It has been confirmed, we are going to SE Asia at the end of March/beginning of April. I think we’ve decided what region we’re going to, but I’m going to wait to tell you. I wouldn’t want to jinx or spoil it! More details to come!

3. The Importance of Acid

The Importance of Acid on Weekend Finds // Serious Crust by Annie Fassler
The Importance of Acid

Whenever I am asked to taste a dish and see if it needs anything (by my parents, Jonah, roommates…), my answer is almost ALWAYS acid (second most popular response is salt). It is really incredible what difference a squeeze of lemon can make, which is why I like to always have a few laying around the kitchen.

4. Getting thyme off the stem

Thyme Tips from the Kitchn on Weekend Finds // Serious Crust by Annie Fassler
Thyme Tips from the Kitchn

I recently made  more of the sea salt, thyme, chocolate chunk cookies (for a cookie exchange at work before the holidays), and while I love love LOVE those damn cookies, taking the thyme leaves off the stem is such a royal pain in the patootie. And I generally feel this way about thyme. I love the flavor of it, I love using it, but it’s so annoying. So I was pretty excited when I came across this little tip to make it easier to use thyme.

5. New Years Resolutions

New Year's Resolutions on Weekend Finds // Serious Crust by Annie Fassler
What are you New Year’s Resolutions? Watch more fireworks?

I have a few. 1) Cook more new things! 2) Drink more green smoothies, they’re delicious and healthy. 3) Start painting again. 4) Learn more about my readers. Who are you? Where are you from? What do you like to cook? Is there something you’d like to see more of on my blog?