By the time I decided to read more about madeleines, I’d already pulled my first batch from the oven and eaten two. That was a good thing. Reading about them in various articles and blog posts can be a little disheartening. Some say these can be difficult to bake and the little hump in the back sometimes won’t puff up… All this and you have to buy a specific (though beautiful) pan? I might have called the whole thing off.
This is a very simple batter and an easygoing cakey cookie. The first batch was successful. After 10 minutes, I peeked in the oven and could see the backsides of the madeleines had puffed up just like they should. After 12 minutes, I took them out of the oven and let them cool a minute or two before moving them to a cooling rack. The madeleines slid right out. Continue reading
A few weeks ago we were stopped at a red light when I looked over and saw three of them. Never-nudes. Tobias Funke was right. There must be dozens of them! Seeing these guys (especially that burly one in the middle!) wearing these itty bitty jorts on a sunny Saturday morning made my day. I like to think this was in anticipation of a particular Sunday, this Sunday, when the fourth season of Arrested Development hits Netflix. Continue reading
We spent a long weekend in Austin watching friends get married and hanging out with my college roommate, Kay. She picked us up from the airport and we drove by Franklin Barbecue around 11:30 a.m. only to find a line down the block. People waited with beers in hand. On a Thursday morning.
Torchy’s Tacos is where we ended up for lunch instead. It did not feel like a second place choice. At all. They introduced me to my new favorite thing via this month’s Kingpin Taco. A soft tortilla cradled pork carnitas and onions, but best of all, there were maduros in my taco! We’ll have to try this at home.
It was a sunny, beautiful Saturday about a month ago as my friend Jessica and I set up for Women’s Brew Day. Tents were already pitched outside of Southern Brewing in Seminole Heights and we soon made friends. It was a packed event.
She’s the experienced homebrewer (check out her beer blog!) and I was her assistant. I helped her follow the recipe for a Belgian tripel, and we grabbed a couple beers to cool off as we ate a working lunch of Cuban sandwiches. The whole experience was a lot of fun, and it was impressive to see how much work goes into a batch of beer. Continue reading
Green, white, and purple. All of them stood there, wrapped in bunches and looking perky now that they’re in season. But which asparagus to choose? Green is the usual, and I’d just read about the virtues of white asparagus; but I guess I’m one of those Americans who doesn’t know what to do with white asparagus, especially when I see it in jars. At least for now. I snagged the purple ones.
Purple asparagus is supposed to be a bit sweeter and less fibrous than the green ones. I considered a raw salad but settled on a barely-cooked side of asparagus. I wanted to preserve as much of that sweetness and color as possible since those lovely shades of purple turn green when cooked.
I gave the spears just one hot minute on each side before sprinkling with salt again and squeezing a lemon over them. They turned out green and purple and lightly charred in spots. It was just enough to take off the raw flavor and ensure they maintain their crispy bite.
David Tanis would approve. Next time, I’ll give them a whirl in the wok.