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Watch me make chocolate muffins!

◄ Back

Next ►

Picture 1 of 17

Watch me make chocolate muffins!

My buddy, David Lebovitz, just came out with a brand new book calledDavid Lebovitz’s The Sweet Life in Paris.

It’s a fun, light read and answers all of the nosy questions that many are dying to know about David, including “Why are you in Paris?” and “How long will you stay?” Last week, I got on the phone with David and recorded our convo. Have a listen below!  In addition to chatting about his new book, The Sweet Life in Paris, I asked him boxers or briefs?, is there a sequeal to Perfect Scoop? and what’s his next book that he’s working on?

Podcast with David Lebovitz

David Lebovitz Chocolate Yogurt Snack Cake from Jaden Hair on Vimeo.

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I originally had asked David for a recipe and photo to post along with his podcast, but felt a little guilty that I didn’t even attempt to make any of the 50 fantastic recipes in The Sweet Life in Paris, so this morning I made Nathan ditch school and bake for me.

We made his Chocolate Yogurt Snack Cakes. Well, I mean, NATHAN made the Chocolate Yogurt Snack Cakes. I just took the pictures. It’s a fun recipe to make, I never expected to put yogurt into a cake! The yogurt makes the chocolate cakes moist!

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PR for The Sweet Life in Paris

Yes, I took that shot when we were at Club Med Columbus Isles a couple of months ago! David was really enjoying the water aerobics class, can you tell?

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Michael Ruhlman’s  Ratio: The Simple Codes Behind the Craft of Everyday Cooking is not a cookbook that I would normally add to my cookbook collection. First off, it’s got no color photos. It doesn’t even look like a cookbook…the front cover has complicated circles with all sorts of numbers and fractions going ’round and ’round. The only time I like big circles with numbers is when I’m in Vegas and the little ball falls snugly in the number that I’ve got $100 riding on.

Yet, I’m telling you that if you enjoy the creative process of cooking, you must get the Ratio cookbook. It’s not because Michael Rulman is like the Anderson Cooper of cooking (Anderson’s so incredibly hot and he’s the only reason I watch TV.) and it’s not because I’ve had a very flirty Twitter exchange with Michael (and if you happened to be on Twitter last Friday, we learned that leaving a “th” out of the word “I should have been forTHcoming with you,” certainly changes the meaning of a tweet.

But I want you to get the Ratio cookbook because Michael is like the most famous food person that I’ve ever asked “Boxers or Briefs” and he totally answered me with a straight face.

Yeah, that’s hot. SO BUY HIS BOOK.

No, but seriously, it’s a fantastic book, in fact, so good that I will do everything in my power to never let my husband meet Michael Ruhlman. Ever. It’s nothing scandalicious, it’s just that….well, listen and find out yourself. Oh yes, are you guessing BOXERS or BRIEFS? You’ll find out!

p.s. I decided that if I was going to interview someone as awesome as Michael Ruhlman, I had to be all serious and stuff. Like a real reporter. Because, I’m sure that someone like Michael is used to being interviewed by serious and influential journalists like the fancy people at Gourmet magazine or New York Times. So, I started the podcast projecting a “well-respected journalist from a big foodie magazine totally scared shitless that my job is in jeapardy because dammit, people aren’t buying my magazines anymore because all these stupid food bloggers are doing my job for free” type of thing.

And I totally ended up sounding like an assclown.

p.p.s. I’m not responsible for any of the image above, just did some fancy Photoshop work to put them all together in a collage for your eye-candy viewing pleasure. In fact, come over to Ruhlman’s blog and watch a video of him talking about his Ratio book.

p.p.p.s. Speaking of eye-candy, I took the Ratio cookbook to heart and made a  Seared Tuna with Lime-Ginger Vinaigrette with no recipe, just a ratio.

Leifheit Kitchen Scale Giveaway

One of Michael Ruhlman’s essential tools in the kitchen is his scale. I can’t emphasize the importance of using a kitchen scale, as different ingredients measure differently. Leifheit has a wide range of kitchen scales, but I like this one the best: . It’s as thin as a magazine…sleek and small. I’m giving one of these away to a random commenter! To enter, just comment right below! (No need to sign up for the Steamy Kitchen newsletter – just comment!) Winner will be announced in a week.

Update 5/3/09: Winner of the Leifheit Kitchen Scale Announced!

Podcast with Michael Ruhlman

2:30 – Why I won’t let my huzb meet Michael Ruhlman
3:30 – What this book is all about – Ratio gives you muscle
4:20 – Bread ratio
5:00 – Where you can get a signed copy of Ratio
5:35 – All photos from book by Michael’s wife, Donna
6:40 – Michael’s next book?
7:30 – Question: his favorite meat pie?
8:30 – Question: what are his kids fav foods?
9:40 – Question: boxers or briefs?

Ming Tsai’s Duck Breast with Sweet and Sour Cranberry Chutney

I had a chance to chat with Asian superstar chef Ming Tsai a few weeks ago – andI’m too lame to learn how to turn our recorded phone convo (.wav format) into a podcast. Too busy too figure it out too! Plus, I’m a highly VISUAL person (can you tell?) and anything auditory does. not. compute.

Thanks to Lenny, the podcast with Chef Ming Tsai is up!

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Duck Breast with Sweet and Sour Cranberry Chutney Recipe

My parents are Buddhists but they’ve lived here in the United States since 1967 and have celebrated Christmas with food and presents every single year. When my brother and I were little, we believed in Santa Claus until the day I found my mother’s secret hiding place for gifts. I didn’t let on that I knew about the stash, as I totally enjoyed sneaking into the walk-in closet and wading my way through the piles of clothes, blankets and luggage to get to the booty in the back.

I’d just stare at the blonde Cabbage Patch Kid and Barbie doll convertible, caressing the box and counting down the days til Christmas Eve. So yeah, Christmas more about new toys back then and not so much the religious stuff.

On the other hand, my in-laws take Christmas seriously, and spend much of the month of December decking out the house with holiday lights and trinkets. You couldn’t sneeze without knocking over an angel or shorting out the dancing Santa.

At our home, I’d like to think we have a nice blend of traditions. For the past six years, we’ve hosted Christmukkah, as our good friends are Jewish and all but the Chinese take-out places are closed! My in-laws also come down to be with the family, and each time they make the trip they stuff an entire suitcase with more holiday decorations to hand down. I love it when Scott would show the boys the ornaments that were so carefully preserved and say, “I made this wooden reindeer in first grade!”

I got a chance to chat with celebrity Chef Ming Tsai and ask him about his holiday plans – he’s preparing a slow roasted lamb for his family and gave me some tips for my Christmukkah meal. I’m making Ming’s Seared Duck Breast with Sweet and Sour Cranberry Chutney from his self-published book called Ming’s Master Recipes (www.ming.com). I tested the recipe a couple of weeks ago and holy holiday cheer, it was fabulous!

Ming says that the key to searing duck breast is to render, or melt away the fat first. This savory, delicious fat is used to cook the duck and also saute the potatoes. The Sweet and Sour Cranberry Chutney is the perfect blend of Ming’s signature east and west cooking.