Tag Archives: David Lebovitz

Boycott Barilla

Yet again there is another food related foot in mouth incident of bigotry. The food world had just been through the Paula Deen drama.

Now Guido Barilla, of Barilla Pasta has jumped on the anti-gay bandwagon .

You probably have a box of Barilla pasta in your home right now. I did.

Barilla Boycott

Barilla Boycott

From the Independent by Michael Day 

Guido Barilla, whose firm has almost half the Italian pasta market and a quarter of that in the US, told Italy’s La Zanzara radio show last night: “I would never do an advert with a homosexual family…if the gays don’t like it they can go an eat another brand.

“For us the concept of the sacred family remains one of the fundamental values of the company.”

He added: “Everyone has the right to do what they want without disturbing those around them”. But then the pasta magnate upped the ante by attacking gay adoption. “I have no respect for adoption by gay families because this concerns a person who is not able to choose,” he said.

Guido Barilla’s firm has almost half the Italian pasta market and a quarter of that in the US.

When these things come out, I am curious if the anti-gay folks will rally in solidarity and boost the sales of the offending company.

I am not sure Barilla got the memo that politics and business do not mix, especially if you sell a consumer product. Does Barilla really want to loose his gay and gay supporter sales to champion his private believes?

Maybe. He’s rich. What does he care. But his shareholder care, which is why he apologized.

But I don’t buy it. I say let him sit with his believes and own them in the market place.

This is the last box of Barilla pasta I plan to buy.

I’m going to go with my local Michigan Brand Al Dente.

Or why not make your own homemade pasta.

Here is a recipe for Homemade Pasta from openly gay pastry chef David Lebovitz

Homemade Pasta

Homemade Pasta from http://www.davidlebovitz.com

Homemade Pasta Dough from http://www.davidlebovitz.com

1 1/2 pounds (665g) – 4 servings

7 ounces (200g) all-purpose flour
7 ounces (200g) coarse semolina
or 14 ounces (400g) flour
4 large eggs, at room temperature

Mix together the flour and semolina in the bowl of a stand mixer, or mix them up and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs to the dough and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour and semolina. Use your fingers to gradually draw the dry ingredients into the center, mixing them with the eggs. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be relatively smooth.

Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for an hour.

(You can keep the dough for several hours at room temperature.

Shaping the pasta:

To roll out the pasta, on a lightly floured surface, cut the dough into six or eight pieces. Working one piece at a time, fashion each piece into a rough rectangle, then pass it through your pasta machine on the widest setting (usually #1). Fold dough in half or in thirds and pass it through again. Then fold and pass it through one more time.

Continue passing the pasta through the machine, closing down the opening of the rollers a few notches with each pass (and dusting them very lightly with flour or semolina if the dough is sticking) until you’ve reached the desired thickness. Then, if you wish to make fettuccine or spaghetti, use the pasta cutter attachment to cut the sheets into the desired thickness, or cut the pasta by hand on the counter top with a chef’s knife to whatever size strands or shapes you want.

Once rolled, fresh pasta should be dusted with semolina (preferably) or flour to keep it from sticking if you’re not going to cook it right away. You can lay it on a semolina- or flour-dusted baking sheet or linen kitchen towel, until ready to boil. Or drape it over a suspended rolling pin or pasta drying rack until ready to use.

Cook for 2-3 minutes in boiling water.

Smoked Chocolate Chip Cookies

 

OK. I have been playing around with a smoked salted chocolate chip ever since I made these cookies from David Lebovitz web site. The idea is to sub out a little of the salt in this recipe with just enough smoked salt.

I use smoked salt that I get at Spice Merchant in the Kerry Town shops in Ann Arbor. It is great to use in vegetarian items to give it a smoky, BBQ meaty flavor.

Here is the recipes. Check out http://www.davidlebovitz.com/ for other recipes.

Salted Butter Chocolate Chip Cookies
Makes two dozen cookies

For those of you who wish to use unsalted butter, 4 ounces (8 tablespoons, or 115g) of butter has about 1/4 to 3/4 teaspoon of salt in it.

For the rest of us, you could simply swap out unsalted butter and add another 1/4 to 1/2 teaspoon of salt.

Note: sub out a 1/4 of smoked salt for smoked chocolate chip cookies.

4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate
1 cup toasted nuts, coarsely chopped

1. In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.

2. Beat in the egg and the vanilla.

3. In a small bowl, whisk together the flour, baking soda, and salt.

4. Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.

5. Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)

6. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.

7. Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.

8. Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.

9. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.

Remove from oven and let cookies cool.

Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.