January 1, 2009
January 2009 Desktop Calendar
First of all, let me offer you my most sincere wishes for a Delicious New Year: may you and yours be healthy, safe, happy, and well fed throughout 2009.
And to ring in the new year, I have a little gift for you: at the beginning of every month, I will be sharing a new C&Z desktop calendar, i.e. a wallpaper to apply on the desktop of your computer, so you can enjoy a seasonal food picture and a handy calendar of the current month.
We begin with a picture of chouquettes* -- don't the sugar crystals remind you of fat snowflakes? -- and you can get yours below.
* See chouquette recipe here.
"January 2009 Desktop Calendar" continues »
December 31, 2008
Best of 2008
As I get things ready for the New Year's Eve party we're throwing tonight -- a very casual affair, mind you, it's the only kind we like (or know how) to host -- I'd like to take a moment to say goodbye to 2008, and remember the good things it has brought.
Besides the release of the French version of my cookbook and the US publication of my new Paris book, Clotilde's Edible Adventures in Paris; besides a memorable trip to Western Australia and another to Croatia; besides the birth of the most lovable of dimple-cheeked nephews, the purchase of a spiffy bike, and the demise of my oven, I give you, in no particular order, a few of the things that have marked my year:
Favorite food-related book: Della T. Lutes' The Country Kitchen, a fantastic gift from Adam, who found a vintage copy of it at Bonnie Slotnick's store in NYC.
Contenders: Diana Abu-Jaber's memoir The Language of Baklava and Monique Truong's novel The Book of salt.
Favorite new cake recipe: the flourless poppy seed cake.
Favorite new chocolate: El Ceibo's 71% chocolate, produced by a Bolivian coop.
Contenders: Claudio Corallo's chocolate with raisins and cocoa pulp in bitter liquor, Poppy's "pure bliss" raw chocolate hearts, and Taza's 80% bar of stone ground chocolate.
December 22, 2008
Holiday Recipes
I have recently learned to crochet for the sole purpose of making amigurumi -- Japanese-style crocheted or knit toys -- and you are looking at my very first project, which is supposed to be a cupcake, after Nimoe's lovely pattern.
This is my way of wishing you a joyful and delicious holiday season, and it should give you a hint as to what I plan to do with my free time in the coming days, in between last-minute errands and a little baking: I have offered to bring dessert for Christmas lunch and I have a rough idea of what I want to make -- I'm picturing a light entremets garnished with raspberries and a fromage blanc mousse --, but I have some thinking and researching to do, to make sure our family gathering does not end on a cake wreck.
I would like to remind you that our Menu for Hope fundraising raffle, which will benefit the school lunch program in Lesotho, is running until December 31. Please consider donating what you can -- even $10 will make a difference, and will give you a chance to win one of the fantastic prizes food bloggers around the world have contributed to the cause. Such raffle tickets make fun stocking stuffers, too! Here is more detail about how it works, and a description of the three prizes I am offering: books! lingerie cookie cutters! reusable shopping bags! you know you want them!
If you are looking for more gift ideas -- aren't we all? -- you may find inspiration in the C&Z store and this related topic on the forums.
And if you are still putting together your holiday menu, or figuring out what to contribute to your aunt's/mother's/generous host's, here are some recipes to consider from the archives of Chocolate & Zucchini:
December 18, 2008
[Edible Idiom] Ne pas savoir à quelle sauce on va être mangé
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's expression is, "Ne pas savoir à quelle sauce on va être mangé."
Literally translated as, "not knowing what sauce one is going to be eaten with," it means that one's prospects are uncertain, not very good, and entirely outside of one's control. (Any resemblance to global events is purely coincidental.)
Example #1: "L'usine vient d'être rachetée par un groupe étranger et les ouvriers ne savent pas à quelle sauce ils vont être mangés." "The factory was just bought out by a foreign corporation and the workers don't know what sauce they're going to be eaten with."
"[Edible Idiom] Ne pas savoir à quelle sauce on va être mangé" continues »
December 15, 2008
5th Annual Menu for Hope
Today marks the beginning of the 5th edition of Menu for Hope, a fundraising campaign created by Pim and championed by food bloggers all around the world. The funds raised will benefit the United Nations' World Food Programme and more specifically, their school feeding program in Lesotho, which provides breakfast and lunch to primary school children; we have chosen to support the same program as we did last year, for which -- hang on to your bonnet -- $91,188 were raised.
Times are tough and uncertain and worrisome, I'll give you that, but if anything, that should make us even more inclined to give what we can to those whose life prospects are incomparably more dire.
This fundraising works as a virtual raffle: every US$10 you donate will buy you a raffle ticket to win one of the prizes contributed by participating bloggers. The campaign ends on December 31, and the results of the raffle will be announced in January. We bloggers will then send our prizes to the winners, and all funds raised will go to the World Food Programme.
I am offering three prizes this year:
"5th Annual Menu for Hope" continues »
December 12, 2008
[Edible Idiom] Faute de grives, on mange des merles
Photography by Mynette Laine; more winged stunners in her bird set.
This is part of a series on French idiomatic expressions that relate to food. Read the introductory Edible Idiom post, and browse the list of French idioms featured so far.
This week's entry is really an adage more than an idiom. It goes, "Faute de grives, on mange des merles" and can also appear as, "Faute de grives, on se contente de merles."
Literally translated as, "In want of thrushes, one eats (or settles for) blackbirds," it means that one must find a way to make do with what's available. In other words, beggars can't be choosers.
Example, from the real-life greenmarket situation that inspired this post: "Vous n'avez plus de poires ? Tant pis, je vais vous prendre des pommes. Faute de grives, on mange des merles !" "You're all out of pears? Never mind, I'll have some apples. In want of thrushes, one eats blackbirds!"
"[Edible Idiom] Faute de grives, on mange des merles" continues »
Previously on Chocolate & Zucchini
Flourless Poppy Seed Cake 9 Dec 2008[Edible Idiom] Ecrire des tartines 5 Dec 2008
Saffron Roasted Cauliflower 3 Dec 2008
[Edible Idiom] Ne pas savoir si c'est du lard ou du cochon 28 Nov 2008
Cashew Cheese 25 Nov 2008
[Edible Idiom] Avoir du pain sur la planche 21 Nov 2008
Wholesome Banana Chocolate Breakfast Bars 18 Nov 2008
[Edible Idiom] Tomber comme un cheveu sur la soupe 13 Nov 2008
Zoe's Lasagna (Sort Of) 10 Nov 2008
[Edible Idiom] Rouler quelqu'un dans la farine 7 Nov 2008
Vanilla Poached Quince 4 Nov 2008
[Edible Idiom] Pédaler dans la semoule 31 Oct 2008
Chocolate Frozen Yogurt 28 Oct 2008
[Edible Idiom] Boire du petit-lait 24 Oct 2008
Champagne and Saffron Mussels (or Not) 21 Oct 2008
[Edible Idiom] Casser du sucre sur le dos de quelqu'un 17 Oct 2008