Desktop Calendar

August 2011 Desktop Calendar

August 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for August is a picture of a fig and thyme tartlet from my favorite Paris pastry shop, Pain de Sucre (14 rue Rambuteau in the 3rd, +33 1 45 74 68 92, see map).

Instructions to get your calendar are below.

Continue reading »

July 2011 Desktop Calendar

July 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for July is a picture of water kefir (kefir de fruits), a thirst-quenching fermented beverage I’ve written about a couple of months ago. It’s wonderful in any season, but it is exceptionally refreshing during the summer months, and if you can lay your hands on some crystals, I recommend you start a batch of your own.

Instructions to get your calendar are below.

Continue reading »

June 2011 Desktop Calendar

June 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for June is a picture of fresh garlic (ail nouveau), which you can find on market stalls in France starting in early June.

For the longest time I never really stopped to think about the fact that the large majority of garlic heads the cook uses are dried, and if they’re dried, they have to have been fresh at some point, right? And if so, what does a fresh head of garlic look like?

Well, it looks like the above picture: the outer layers of skin, which will later become paper-thin and brittle, are lightly ribbed and quite thick. They offer some resistance when you pull them away to reveal the cloves beneath, and the latter are whiter and more satiny-looking than when they’re dried.

Fresh garlic can be used the same way you would dried, but it is softer in flavor, less pungent, and more discreet on the breath. It should be handled like a fresh vegetable, kept in the fridge, and eaten within a week or so. If a whole head sounds like too much to consume in that time span, you can either share it or freeze the extra cloves.

[Read about pink garlic from Lautrec too!]

Instructions to get your calendar are below.

Continue reading »

May 2011 Desktop Calendar

May 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for May is a picture of spring vegetables (carrots, turnips, scallions) grated with the blade of my paring knife, rinsed, and ready to be steamed. The next chapter of their life will then be spent (briefly) on the plate, in the company of a soft-boiled egg and a thin stream of my best finishing oil, or coated in this simple tahini sauce, with a side of pita bread.

Bonus tip to go with this month’s desktop calendar: the young, spring versions of the carrot and the turnip don’t keep quite as long as the more mature ones, and if you’re not expedient about using them, they can go limp and unappealing. Don’t toss them! Just place them in a bowl with fresh water and a few ice cubes, put the whole thing in the fridge, and give it a few hours: the vegetables will perk right up. (It works with radishes, too.)

Instructions to get your calendar are below.

Continue reading »

April 2011 Desktop Calendar

April 2011 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for April is a picture of peas in their pod. I’ve written before about the pleasures of fresh peas, and I am excitedly awaiting the first specimens of the season this month.

I like my peas simply steamed, especially as a side to a roasted duck fillet, in a quick bowl of fregola sarda, or in the peacamole I’ve written about here. As for the pods, they will certainly not get tossed, but rather turned into a chilled pea pod soup. What about you, what do you like to do with your peas?

Instructions to get your calendar are below.

Continue reading »

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.