1Vote!
chez pim (Free subscription) | 08/18/2008
My quest for the perfect old-school madeleines recipe before has been quite well-documented here on Chez Pim. I've got the recipe down now, and that's the one I go to every time I want to make a batch. But what about the cousin of those Proustian bites, the financiers? You might wonder why I've never written it up before. Well, that's probably because it's hardly been a quest. It's one of those rare,...
5Vote!
hecticium (Free subscription) | 07/11/2008
These are no ordinary madeleines!! Soazig kindly gave me a silcone madeleine baking tray a few weekends ago along with the recipe below which came from her grandfather who was the pastry chef on board the France, a big cruise ship about 50years ago. Prone to making things in vast quantities and not doing the washing up he was banished from the kitchen by his wife when not at sea. I have just made a...
3Vote!
Just Baking (Free subscription) | 07/01/2008
Madeleine cookies are fairly new to my palate; I’ve never had one before. A fellow blogger sent me some after being a lucky winner in her blog. One taste of them and I was hooked. I set out to find me recipes and a pan so I could make these at home. I was lucky to [...]
4Vote!
:: epicurean escapism :: (Free subscription) | 06/30/2008
Still very much chuffed by Dorie Greenspan’s Baking From My Home to Yours, I took up recommendations for her recipes, and decided to try out her rendition of traditional madeleines. You see, madeleines and me go way back. I’ve had them drowning in my teacup each time I walked past a local bakery store, Delifrance. I’ve [...]
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Sweet Indulgences (Free subscription) | 06/16/2008
I have always been curious about the dainty, shell-like shaped little cakes displayed at the Delifrance counters. After some 'goggle-ing', I found this...The madeleine or petite madeleine is a traditional cake from Commercy, a commune of the Meuse département in northeastern France. History dates their beginnings to the 18th century in the French town of Commercy, in the region of Lorraine. The
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The Skinny Gourmet (Free subscription) | 06/04/2008
You should, under no circumstances, make these madeleines. Put down the scalloped pan and step away from the stove. Why? Because they are good. They are good in that "oooh, can't I have just a little bit more?" kind of way that can be very dangerous. For me, this is dangerous because, while I have made some health improvements, they aren't exactly super healthy. And because if they are within
3Vote!
Columbus Foodie (Free subscription) | 05/21/2008
When I found out that the recipe for this week’s Tuesdays with Dorie was Traditional Madeleines, I got super excited. I’ve been wanting to make madeleines for a while now, but didn't have a pan until a couple of weeks ago. So I think it was kismet that this week’s recipes just happened to be [...]
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All Things Edible (Free subscription) | 05/20/2008
When the choice for today's TWD was announced, Traditional Madeleines, chosen by Tara of Smells Like Home , I was both excited and disappointed. Excited because it was a recipe I had wanted to try but had not been sure about, but disappointed because I wasn't sure I could make them without the proper pan. I felt a little better when the decision was made to allow for an alternate recipe, but not much....
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a whisk and a spoon (Free subscription) | 05/19/2008
I’d been crossing my fingers that Tara of Smells Like Home would choose a cookie for this week’s Tuesdays with Dorie recipe. Then Tara picked Dorie’s Traditional Madeleines–score! I know that a madeleine is really cake in cookie’s clothing, but after all the hard-core desserting I’ve been doing (and still have left to do this month), I [...]
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Tales From Pixie Wood (Free subscription) | 04/03/2008
Last week I bought myself a new Madeleine tin from our local bakeshop. I wish I could show you this teeny, weeny shop. Full to the rafters of every type of baking aide you could ever wish to use. Each...
4Vote!
Right Brained Gal (Free subscription) | 03/25/2008
A friend of mine is the pastry chef at Madeleine's restaurant in Pasadena (I can't figure out how she can stay so skinny) and she makes the best Madeleine cookies ever. I have tried so many recipes for these, trying...
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yumsugar (Free subscription) | 02/27/2008
I recently found a random madeleine pan in my cupboard. It reminded me that I promised a friend I would make her madeleines over a year ago! I was looking for a recipe when I came across this one for delicious looking apple and cinnamon madeleines . — Milk and Cookies
4Vote!
Milk and Cookies (Free subscription) | 02/06/2008
I’m still rather reluctant to share this recipe with you. Most things I share on the blog are things that have worked out for me; actually, this goes for all things I have posted on the blog. I’m by no means an expert chef, you know that, but my reasoning is, if it works for me then it will most certainly work for you. And so the recipe gets posted. So why then am I sharing this recipe that has dismally...
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The Independent (Free subscription) | 01/26/2008
It is unsurprising that the author, brought up in Cairo and Paris, found the food "baffling" on moving to New York in 1955. Her account of utilising local ingredients in an idiosyncratic version of French cuisine makes an appetising read, though the recipes are inexplicably unindexed. The best parts of this book describe life in pre-yuppified downtown, when each district boasted a distinctive ethnic...
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nami-nami (Free subscription) | 12/28/2007
K. playing around with gingerbread. See another example of his food styling here . The cookie cutter (do you recognise the Moomin character?) is a gift from Dagmar . I baked a lot of cookies this Christmas - gingerbread cookies , matcha madeleines , sweet mayonnaise cookies , coconut macaroons , and these lovely pale cardamom cookies - to give away as gifts. The recipe is from a Finnish site, and...
