Saturday, July 22, 2017

Yafo Houmous Café


Yafo Houmous Café
David, 21 Jul 

Middle Eastern restaurants that focus on freshness and quality of ingredients have been proliferating in places like London (Ottolenghi and Honey & Co.) and in the U.S. (Glasserie and Zahav) over the last few years. And now, we’ve got a spate of new ones arriving in Paris.
The foods of the Middle East had mostly been relegated to kebab and falafel stands, but new places are showcasing the variety of foods and cuisines found in the Moyen-Orient, focusing on casual, shared dining experiences, with fresh ingredients (often with an emphasis on grains and vegetables), at places that include Liza, Miznon, and Mokonuts, as well as newcomers like Balagan, Salatim, Ibrik, Café Oberkampf (for shakshuka), Tavline, and Yafo.
The owner of Yafo houmous café is Lotan Lahmi, who spent most of his career baking, working at Ladurée and in the pastry kitchen of the Prince de Galles hotel, before going over to the savory side. He told me that he used to have to get up at 4:30am every morning, which I’m sure is one part of baking professionally that he doesn’t miss!
His architecturally simple, yet functional café is a welcoming place to pull up a stool, with a friend or two, which I did when my pal Romina (of Les Madeleines bakery) came to town. She was taking a break from making macarons and her famous Kouign amanns, and I’d been meaning to check out a few of the newcomers I had on my “Restaurants I Want to Visit” list (which are actually a series of scribbled on post-it notes scattered around my apartment, and in my pockets, wallet, and messenger bag). Her visit gave me the opportunity to head to Yafo for lunch.
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Eat Your Books

     Recipes | Books | Blog      Weekly Round-Up
Dear Bookman Beattie,

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can do this even if you have a free membership!

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!

The team at EatYourBooks

Member Photo of the Week:
Roasted Red Plum from from People's Pops by Nathalie Jordi, David Carrell, & Joel Horowitz

Photo submitted by SheilaS. Have you uploaded any of your own photos yet? Learn more!

From websites:
Yoghurt and Orange Semifreddo with Cherries and Amaretti by Yotam Ottolenghi from The Guardian, indexed with the Bookmarklet

From UK books:
5 recipes from Grill Smoke BBQ by Ben Tish
(Now available in the US)

From US books:

Tuesday, July 18, 2017

Ice Cream Pie with Salted Butter Chocolate Sauce


S’mores Ice Cream Pie with Salted Butter Chocolate Sauce
David, 16 Jul 

 Summer is a great time for ice cream. It’s cool, it’s creamy, and I’ve yet to meet someone who doesn’t like ice cream. It’s the absolute crowd-pleaser when the temperatures climb. Add toasted marshmallows, salted butter chocolate sauce, and Graham crackers? I’m in, all the way.

Unlike others, I don’t have nostalgic memories that involved S’mores, so I’m making up for lost time. This S’more ice cream pie may not evoke childhood remembrances, but it gives me plenty of new, adult ones.


Tuesday, July 11, 2017



Dutch baby with lemon curd and clotted cream





Dutch baby with lemon curd and clotted cream
Curtis Stone's jumbo-sized fluffy pancake was made for sharing. Seasonal toppings might include mandarin curd or your favourite marmalade.


The Recreation review
A defacto clubhouse for wine-obsessed locals has opened in Fitzroy North.
Poached eggs with yoghurt and Aleppo-pepper butter
The yolks from these soft-poached eggs mix with yoghurt and spicy butter for a deliciously messy breakfast.

Fresh Ginger Lemonade


Fresh Ginger Lemonade
David, 10 Jul 

I once got into a Scrabble tiff when I was challenged for using the word “ade.” I’ve played Scrabble in English, and in French, and I’ve determined that it’s impossible to win if facing French players due to the astounding selection of verb conjugations they have at their disposal. Except for this guy, who doesn’t even speak French, but memorized French words in the dictionary.
Fortunately, I don’t have a competitive streak, although I did dig my heels over ade, when I was playing Scrabble with some fellow anglophones who refused to concede that ade was an actual word. There was a dictionary on hand in the summer house we were staying at, that confirmed that it is a drink made with fruit. (Oddly, I tried to look it up now, but couldn’t find it in Webster’s. Don’t tell my friends, though, who may want a rematch.)
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