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
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
I have somewhat of a fascination with French bistro cooking, which may have been obvious considering the name of this blog. Perhaps it’s the thought of eating in a cozy little bistro, the idea of getting a homey meal when eating out, or simply that it’s far removed from the perceived glamour of French cooking. It’s likely a combination of all three, and perhaps a little something more.
To me, bistro cooking is really the perfect Sunday lunch. On a rainy day like today, what better to soothe you than a steaming bowl of soup topped with toasted bread and melted cheese? Now, imagine this soup has taken three hours to cook, you’ve deglazed the pan not once, not twice, but three times, and you’ve taken the time to search out imported Swiss Gruyère and a freshly made baguette. Doesn’t this labor of love sound like heaven? Okay, I admit, it’s heaven after the first hour or so. The first hour that the onions are in the oven, my nostrils stung and my eyes watered, and I feared my home would never smell the same.
But after that first hour, as the slices started to turn golden in my oven, a sweet aroma filled the air. As my onions were about to come out of the oven for the first time, both my giddiness and trepidation grew. Would this soup meet my high expectations? Would it be worth the time and effort? At that point, I could still only wonder, and continue to cook.
Categories: Soup
Tagged: Cheese, comfort food, Vegetables
