Wednesday, May 6, 2009

4... no wait, 5, Things I Learned Today

1. Learning that I can put all the pieces of my food processor into the dishwasher makes homemade laundry soap way easier to make and SO much more convenient. Hooray dishwasher safe plastic!
2. However, wooden cutting boards? Not dishwasher safe.

3. Half a bag of microwave popcorn is NOT a suitable substitute for lunch because it means that half a bag of milk chocolate Nestle Flipz becomes an appetizer.
4. There's isn't much in the world that tastes better than an ice cold beer. Except maybe a gin and tonic, with a lime wedge. I like making mine in pint glasses. Less trips to the kitchen, more time for relaxing.
5. It is possible to be jealous of garden gnomes. Especially when they're on Good Eats, stuck in the veggie drawer, talking to Alton Brown (not that I want to be stuck in a veggie drawer or on TV, but the talking to Alton Brown part? Sign me up!).

Monday, May 4, 2009


I'm on the lookout for a new Madeleine recipe. I made the brown butter recipe that came with the tin. It was so-so. Tonight? I made David Lebovitz's Lemon-Glazed Madeleines.
Of course, it was kind of spur of the moment. And, I have no patience, so I didn't put my madeleine tin in the fridge AND I didn't refrigerate my batter for an hour. I wanted to bake and it had to be...
Results? Yummy, buttery, just lemony enough madeleines. Exactly what I was looking for. I will def be making these again, but I'll follow the recipe a little closer because while they're good, I think they could have been great. Next time, I'll add 1 cup of patience to my ingredient list!

Lemon Glazed Madeleines (made 24 largish cakes)
from David Lebovitz
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

1. Brush madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer (or not).
2. Whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened (then yell at your husband for turning up the TV to hear it over the mixer).
3. Sift the flour and baking powder, if you're using it (I didn't), the gradually add to the batter, folding it in with a spatula.
4. Add the lemon zest to the cooled butter, then add the butter to the batter, a few spoonfuls at a time, while folding to incorporate the butter. Fold just until the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour or up to 12 hours (even a 30 minutes would have been too long for me tonight).
6. To bake the madeleines, preheat the oven to 425 degrees.
7. Spoon batter into the madelein mold, filling each space until it is about 3/4 full (I'm really bad at this part, but only had a few that overflowed).
8. Bake for 8-9 minutes or until the cakes are just set. While they are baking, make the glaze in a small mixing bowl by whisking together the powdered sugar, lemon juice, and water until smooth.
9. Remove the madeleines from the oven, placing them on a baking rack. Once they are cool enough to pick up, dunk each one in the glaze, covering both sides (I used a fork to help get them in and out of the bowl). Scrape off any excess glaze and put the cake back on the rack to finish cooling and to allow the glaze to harden.