Just a quick note to let you know that my blog has a new home: My Madison Bistro. For an index of recipes, simply click on this link: Recipes
Here is just a sampling of the recipes on the new site – click on any of the links to take you directly to the blog post and recipe.
Weekends with Julia: Brown-Braised Onions
Vanilla Bean Cupcakes with White Chocolate Buttercream, aka the best cupcake I’ve ever had in my life!
Weekends with Julia: Beef Braised in Red Wine
Categories: Breakfast · Dessert · Holiday · Low-Carb · Main Course · Side Dish · Vegetarian
Tagged: Barefoot Contessa, blackberries, blueberries, braised onions, cake, Cheese, chocolate, comfort food, cupcakes, Julia Child, kiwi, lemon, lime, mushrooms, pasta, pastry cream, peanut butter, pot roast, pudding, raspberries, rice, strawberries, tomatoes, Vegetables
Vanilla sugar is great to have on hand to give your baking recipes another layer of vanilla flavoring (if you’re already using vanilla extract), or to give a very subtle vanilla flavor. It’s extremely easy to “make” and it allows you to get your money’s worth out of a vanilla bean. Any time I use a vanilla bean for a recipe, after removing the seeds I just throw the pod into my container of vanilla sugar. The pods still contain a lot of vanilla scent, and that will perfume the sugar in the container. As you use vanilla sugar, simply add more sugar and give the closed container a good shake to distribute.
You can buy vanilla sugar, but I don’t really see the point when making your own is so easy and cost efficient.
Growing up, I was a fairly picky eater. It wasn’t until I reached my late 20’s that I began to go beyond my comfort zone when it came to food. I told my mom I was making this soup, and I think she was a little shocked. Then again, she’s surprised that I now occasionally eat pork, chickpeas, and a host of other foods. Soup may actually be on that list, as well.
I’m a big fan of Michael Pollan, and having read both In Defense of Food and The Omnivore’s Dilemma, I’ve been making efforts to expand my culinary horizons and venture into the world of plant-based proteins. That brought me to lentils. I have to say, the lentils in my pantry have only served one purpose before today: pie weights. But, lentils are high in protein and fiber, and enough people seem to like them that I thought I’d give them a try.
I came across a highly rated soup recipe that seemed perfect for my experiment. So I embarked on a new culinary adventure. I do admit that I’m not sure what I think of it yet, but I am willing to experiment a little more with lentils.
Categories: Low-Carb · Low-Fat · Soup
Tagged: lentils, tomatoes
I have a confession. I pretty much refused to eat mac and cheese until I got to college. Yes, I was such a picky eater when I was young that I refused to eat what was a staple to most kids. And when I say mac and cheese, I refer to the stuff that comes out of a box labeled Kraft.
My love of cheese took me beyond the box of Kraft, though Kraft still has its place every now and then. This particular Barefoot Contessa recipe is excellent, though you may want to ignore the “serves 2″ part of the recipe, or you will likely be clutching your stomach in pain after dinner. However, for presentation purposes, I do still love to make it in the individual gratin dishes.
Categories: Main Course · Vegetarian
Tagged: Barefoot Contessa, Cheese, comfort food, pasta
My mom makes the best waffles. I can say this with complete confidence, as when I first lived on my own, I tried every waffle recipe I could find. Frankly, they all sucked.
I realized from early on the importance of separating eggs when it comes to waffles. Betty Crocker didn’t separate her eggs. Her waffles stunk. Trust me, I made them not once, but twice. I made the Better Homes and Gardens waffles, the Family Circle waffles…none of them reminded me of home. Bisquick probably made better waffles than these impostors. I know I’m spoiled because I grew up with waffles made from scratch, from a recipe that doesn’t just throw eggs into the batter, but actually has you take the time to beat the egg whites so you end up with a proper waffle…but shouldn’t we be spoiled when it comes to our special breakfast food? Or in my case, occasional dinner food? I think so.
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Categories: Breakfast
Tagged: comfort food, fruit
My fascination with this bread was very sudden, and it seemed to come out of nowhere. I’m not really concerned with the origin of my fascination; I’m happy that it hit me over the head that fateful day, because it is now one of my favorite breads. It’s great on its own with a little jam and a steaming mug of coffee, or as a weekend breakfast of French toast, or even as croutons or bread pudding to use up stale bread. Of course, due to the richness of the bread, it’s not one I make often, but it is such a treat to have now and then.
When I first made brioche, I didn’t have a stand mixer. I tried making the dough with my hand-held mixer. As I started adding that third cup of flour, the motor began to smoke, and the mixer managed to inhale bread dough before it sputtered and died.
Categories: Breakfast · Side Dish · Vegetarian
Tagged: bread, comfort food
My history with this dish is…interesting. I know “interesting” is kind of a cop-out when it comes to word choice, but because it’s so all-encompassing, I couldn’t resist. And, of course, it doesn’t actually give away too much.
When I watched the very first episode of Anne’s show, she made Pasta Bolognese. I was hooked by how delicious her dish looked, and I was a bit intrigued by how very, very thoroughly she seasoned the dish with salt. Could it be possible by simply salting my cooking a bit more, I too could achieve fabulous results?
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Categories: Main Course
Tagged: beef, pasta
