Instead of the friday links I'd like to share with you one of my favorite places to nosh on french pastries, breads and croissants. I'm thankful we have this place, as the bakery scene on cape cod is not that great. PB Boulangerie on cape cod (S. Wellfleet, ma) is owned by Philippe Rispoli and Boris Villatte. Opened in March of 2010. Two friends, one a baker, one a chef. Both hail from France, with extensive culinary backgrounds. Rispoli working at many Michelin-star restaurants in France like Pierre Orsi and Paul Bocuse. He also worked with Daniel Boloud, and Charlie Palmer. Villatte also worked in france, alongside Eric Kayser and Alan Ducasse.
It’s no secret their culinary talents show through in the foods in the bakery and now the newest addition the bistro. A bistro serving up authentic french bistro fare.
The two have been lifelong friends, started working together at the Wynn Resort in Las Vegas. Villate was the head baker for the Wynn Resort and Rispoli was in charge of the opening of Daniel Boloud’s Brasserie.
What brought them to cape cod, was Rispoli’s wife and her family have a summer home on cape cod. Eventually Villatte followed to cape cod, and the rest is history.
As of recently, there are plans for Villate to open another bakery in Falmouth.
PB Boulangerie located on cape cod, in south wellfleet, ma on 15 lecount hollow road, just off route 6. Not to be missed by any means, and if you see lines, it's worth the wait. They do have off off-season hours, but are limited, so check website before you go. And remember to take home a few baguettes (they freeze nicely!).
And when they first opened there were lines. A small place as this, in the middle of nowhere cape cod, there were lines. Amazing. But deep down I knew it would be busy. People, locals crave good food. They crave real bread, real croissants and the occasional pastry.
This is an authentic french bakery/bistro, with some of the best croissants outside of paris.
Finding a good croissant is impossible, unless you live in a big city. What's also nice is the prices aren't too high, reasonable for good food.
They grow all their own herbs.
Some of the best bread in the world paired with an excellent assortment of cheeses. Perfect.
The real reason I come here: the croissants.
The croissants are so good you should not use any jam on them; you need to savor the taste of the croissant all on its own.
The chocolate used in that tart was so rich, so deep--it left such an impression. I still remember that taste.
A chocolate-chocolate eclair. No words. Just no words. That chocolate cream was so clean, so fresh. The eclair had just the right amount of 'crunch' to it. Amazing.
Flaky croissant with a nice chunk of chocolate in the middle.
Even candies from france. I just adore this statue.
7/13/12
PB Boulangerie Bistro - S. Wellfleet, MA
7/10/12
Interview: Lindsay Landis of "The Cookie Dough Lover's Cookbook" + Giveaway
The newest fad to cookbook baking is the highly popular “The Cookie Dough Lover’s Cookbook” by Lindsay Landis. Lindsay is the author of the popular food blog “Love and Olive Oil” (where the infamous chocolate chip cookie dough truffles came about), is a graphic designer/small business owner by day and a food blogger/cookie dough addict by night. She lives in Nashville with her husband, Taylor and their three crazy cats.
For those of you that simply love chocolate chip cookies just for the sole reason of eating the cookie dough, you are in luck. Here is a cookbook dedicated to all things cookie dough, egg free too. No worries of salmonella here.
Inside The Cookie Dough Lovers Cookbook you’ll find over 50 recipes. These recipes aren’t your run of the mill cookies, in fact, most of the recipes aren’t even cookie. Each recipe features homemade (and egg free) raw cookie dough front and center.
Some cookie dough treats include:
- chocolate chip cookie dough doughnuts
- chocolate nutella cookie dough crème brulee
- brown sugar macaroons with cookie dough filling
- old-fashioned cookie dough ice cream sandwiches
- cookie dough swirl marshmallows
Visit cookiedoughlovers.com to get updates, freebies, and events.
The cookbook is laid out into different sections of what you can do with cookie dough. A candy section; cookies &, brownies; cakes, custards & pies; frozen treats; indulgent breakfasts; and fun snacks & party fare. In addition, Lindsay also gives us a section on other cookie dough flavors, vegan/dairy free, gluten free, peanut butter, oatmeal raisin, sugar, almond, gingerbread. Throughout the book you find handy guides as well as key ingredients.
The recipes I personally cannot wait to try? “Cookie dough stuffed cinnamon rolls” pg. 127 and “Cookie dough cream pie” pg. 63
Questions:
My first question, naturally was going to be “why a cookbook about cookie dough?” and then I thought why not. As I was flipping though your cookbook, I read that as a child your mom was the best chocolate chip cookie maker ever. And you, on occasion, were found with your whole head in the bowl trying to eat the cookie dough. Do you remember that moment?
I remember it only because there is video proof. One of my parents apparently thought two little girls crawling all over the counter with a mixing bowl on their head was cute, and thought to break out the video camera. One of these days will have to get it converted to DVD and publicly embarrass myself by sharing it. :)
What other memorable cooking/baking moment do you remember that stayed with you sparking your career in baking?
I grew up baking, so my memories of childhood are filled with batch after batch of chocolate chip cookies. I was also quite the mini-entrepreneur, hosting regular bake sales at the top of our driveway.
With each interview I do, I love finding out about what kind of taste-testers each cookbook authors have. Who do you have? I know you have your husband. Anyone else? I can only imagine the line up of people at your door if they found out what you are creating in your kitchen for this cookbook?
It’ll be no surprise that I have very well-fed friends and neighbors. I should also mention my mom, who single-handedly tested a good 2/3 of the recipes in the book. I couldn’t have done it without her!
chocolate chip cookie dough truffles, pg. 19
Which recipe from the book, gave you the most challenge? Which one was the easiest?
Perhaps the fudge. I initially tried to do a traditional fudge. Let’s just say me and cooked sugar don’t quite get along. There were many batches of fudge that ended up in the trash. Eventually, I went with a simpler powdered-sugar based fudge, and the result is out of this world.
I’m always amazed at some of the time constraints editors put on finished cookbooks. From start to finish, how long did it take you to hand in the finished product to your editors? Was there a timeframe?
4 months, including photography. Yes, it was a stressful 4 months. We were pushing to get the book out as soon as we could, before someone else beat us to it!
Were there any recipes that didn’t make the cut?
Cookie dough macarons. Perhaps one of my favorites (I love anything almond!) but the recipe was so finicky that I couldn’t get it to work on a regular basis. And I figured if I couldn’t even follow my own recipe, probably best if it wasn’t published. I’ll keep working on it, because (when they work!) they’re too good not to share!
Favorite brand of chocolate to use in cookie dough? I know I’m a firm believer in the highest ratio of cacao works best.
For your standard chocolate chip cookie dough semi-sweet is my favorite, and the fact that they’re available in a mini size (which gives a much better dough-to-chocolate ratio in my opinion) is key. I went through an unbelievable amount of mini chocolate chips during the testing process.
Have you ever thought about opening up a cookie shop? You know selling some of your most popular recipes?
Never. I like sleeping in too much! Baking for me is still just a hobby, and I think I’ll keep it that way.
For your food blog loveandoliveoil.com, when looking at recipes to try or create next, what sparks your interest most?
My sometimes odd cravings dictate much of it, so does seasonal produce and ingredients. If I see something new and interesting at the farmer’s market I’ll pick it up, even if I don’t have any specific plans for it yet.
Don’t you love how the “cookie dough movement” is changing? Cookie dough is no longer just for cookies. It’s for candy, pies, cakes, etc… I wonder why it took so long to get here?
I have no idea. When I first thought of the concept for the book, I was almost shocked no one else had done it yet.
Is there a cookie dough you have yet to experiment with?
I’ve covered most of the classic flavors, from peanut butter to sugar cookie to gingerbread. The majority of the recipes are chocolate chip, but with a few modifications can easily be made into a different flavor.
invisible cookie dough ice pops pg. 109
Are there certain foods you just love to experiment with and/or write about?
Desserts! I have a definite sweet tooth and I think it shows.
What country would you like to visit most for their food?
I’d love to go back to Italy (my husband and I spent our honeymoon there a few years ago), also maybe France or Spain.
Favorite junk foods (besides chocolate chip cookie dough)?
Peanut butter cups, especially the dark chocolate ones from Trader Joe’s.
Is there a personal favorite recipe in your cookbook? Or do you still just love to eat the cookie dough on its own?
If I HAD to pick a favorite it’d be the cover recipe - the Old Fashioned Cookie Dough Ice Cream Sandwiches. The dark chocolate cookies are soft and slightly salty, and prove to be the perfect compliment to the rich cookie dough ice cream.
Is there a second cookbook in the works?
There IS! I haven’t officially announced the topic yet, but I’ll say that it’s pretty much the polar opposite in terms of subject matter.
Thank you so much Lindsay!
To order a copy of this cookbook click here or the image.
If you'd like a chance to win a copy of her book, leave one comment telling us what kind of recipe/creation you'd like to see made with chocolate chip cookie dough.
One comment per person.
Please have your email address in the signature line and/or in the comment.
We'll do the drawing July 18, 2012.
7/6/12
friday links
It's Friday.
Ready to get clicking?
First off, here is an interesting article/interview from author Dr. Judi Hollis who wrote the book "From Bagels to Buddha, How I Found my Soul and Lost my Fat"
I love this kind of gardening. Makes it more cleaner, modern. This is a sunken-planter-buried pot garden from apartment therapy.
Sun dried tomato butter. Sounds so good. With corn on the cob? Oh yes.
Tips for hosting a "stress free" Al Fresco pot luck. The tips really are helpful; a couple I would have never thought of.
Here is a good list of 25 "no-bake" desserts. The good ones too. Not just crappy jello.
Isn't this chair gorgeous? They have other colors too. From johnlewis.com
Hand painted mural in silver & pink with butterflies. So pretty.
Why burnout is causing you to pack on the pounds.
Can't afford all those high-priced raw smoothies for cleansing/detoxing? Try this article: Cleansing tips for the rest of us.
22 Kettleball exercises.
10 different tips for relieving stress. (these actually make sense, I was shocked).
This is great. 47 skills you need for surviving home ownership. Excellent list. From This Old House.
Here is a great video of earth from space. One of my favorites to watch when I've had a really bad day. Everything is real, nothing is enhanced. Look for the lighting at night.
Famous actors and their stunt doubles. The Angelina one is not even close.
Cantaloupe and campari ice pops! from flavorwire.com
Chickpea fries. From flavorwire.com
Do you love tiki bars and tiki theme? I do. Everything you need to know about tiki bars. Love this.
8 kinds of food poisoning and how to avoid them.
List of Summer Reads (just click on image for info):
Have a great weekend!
