I have such soft spot for David Lebovitz – for it is he who opened my eyes to food blogging in the first place….. and our mutual love for Paris (well, France). I may have told the story before, but as I was researching my first solo trip to Paris, I came across his food blog. In addition to learning lots of great hints about Paris, I learned there were these things called food blogs – who knew ? ( Apparently tons of people, but since my day job is in computers, I dont’ spend hours scouring the internet, so I was little late to the party). Anyway, back in the states I began to follow David. I discovered his cookbook “The Perfect Scoop” , which is now my go-to when I’m making ice cream. I love his work , not just for the recipes, but for his writing itself. I think, for many of us, he is living the life we’d love to live – if we had the guts.
So, have you read David’s new cookbook “My Paris Kitchen” yet? I’ve been reading it for months now. First I looked through the recipes, adding markers for the recipes I wanted to try (there are a lot!). Then I looked through the book for the photos alone – wonderful shots by Ed Anderson of the foods, the recipes and the city, itself. Finally, I am now reading the book. For those of you who enjoy David’s writing on his blog – well you already know. This book, his sixth, is full of his humor and storytelling that has made his blog so popular. The book is wonderful… and the critics agree!
This recipe for Salted Olive Crisps is the first recipe I marked. I’m always looking for appetizer/nibble recipes. This “savory biscotti” of sorts incorporates the flavors of France in one bite – olives, Herbes de Provence – I was immediately transported back to my last trip to Provence. All I need now is a glass of rose!
I stuck very closely to David’s recipe with the exception off using dry roasted unsalted almonds instead of raw almonds – because I had a big bag I wanted to use up. Necessity is the…….
The recipe involves baking a loaf
cutting the loaf thinly and baking a second time – just like biscotti. The results – perfect little crisps. David shows them served alongside a glass of wine- just as is. I chose to offer them with a side spread of honey goat cheese – or should I say Fromage de chevre au miel. Fabuleux!!