Two MINI Madeleine pans or regular sized pans. This recipe is for MINI, you'll get about half as many (18) regular ones. SEE NOTES.
Gallon ziplock or pastry bag with large plain tip.
Wire strainer to sift confectioners sugar.
1 1/2cupsA/P flour
4ozbutter (one stick), cut up
1lemon, zest and juice only about 1 tsp juice needed and a Tbl of zest
confectioners sugarto coat after baking
Preheat oven to 375°F.
Whisk together sugar and flour.
Put butter in microwave dish and melt - do not boil, use half power. When mostly melted, whisk briskly to ensure it's all melted and it will cool properly. It takes about 1-2 minutes.
Using a strong spoonula, stir together flour and eggs. Stir for a couple of minutes. Add extract, lemon zest, lemon juice and stir again.
Make sure butter is just WARM (if not, whisk it a bit and it'll cool down) and stir into batter. Stir thoroughly until batter is fully smooth and integrated.
Put batter in freezer for about 10 minutes to cool. Remove, stir again, put back in freezer for about 5 more minutes.
Thoroughly spray Madeleine pans with food release OR brush with butter.
Put batter into a gallon ziplock (or pastry bag with plain large tip) for easy dispensing into the madeleine pan. Fill madeleine cups about 3/4 - about 2 tsp for a MINI pan or about a Tablespoon for regular sized pan.
Make sure oven racks are in the center two. Put one pan on each rack. Set timer for 10 minutes for MINIs and 15 minutes for regular sized. Rotate pans at halfway point for even cooking.
When madeleines are browned to your liking, put on a cooling rack and cover with confectioners sugar. (Use a wire strainer to shake sugar through.)
If you have regular sized Madeleine pans, this recipe will make about half as many (~18 or so). The cook time will be at least 15 minutes, perhaps more if you like them medium brown like I do. There is another recipe on this site for Almond Madeleines.
This recipe is not really risotto, but it’s LIKE risotto! Risotto is a method and this recipe does not follow that method very much. But it is still a nice nod to labour intensive risotto and has good flavour. Enjoy!
This is a spin on a recipe I ran across at Epicurious. Theirs was way too fussy, so I stripped it down and made it easy! If you love risotto and are intimidated by the fussy recipes, try this one! It's easy and really delicious! Butternut squash variation in notes!
Course Main Course, Side Dish
Keyword baked risotto, mushrooms, risotto
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Shallow dutch oven roasting pan or oven proof skillet
8ozShiitake mushrooms, de-stemmed & cut into 1/2" piecessub cremini, but shiitake has better texture
1Tblolive oil to lightly coat mushrooms
S/P to lightly coat mushrooms
1large shallot, quartered then slicedsub 1/2 cup small diced onion
3clovesgarlic, mincedabout 1 Tbl
1lemon, zest and juicereserve juice
6sprigsfresh thyme, leavesabout 2 tsp, sub 1 tsp dry thyme
1/4tspred pepper flakesor more if you like
1/2 tsp each S/P
1 cuparborio rice (risotto)
1/2cup dry vermouthsub white wine
2 1/2cupschicken broth sub veg broth to make vegetarian
1Tblfresh parsley, finely choppedtry to use fresh herb here
This recipe can be made in one pot if you have a skillet type dutch oven or an oven safe skillet with a lid (or you can cover with foil). If you do not have these, you can start the risotto in a saucepan, then transfer to a 9x9 square dish or pie plate to bake, covered in foil.
Preheat oven to 375ºF.
Prep mushrooms and toss in olive oil & S/P on a sheet pan (use parchment paper or cover pan in foil for easy clean up). Put in oven to roast for about 20 minutes.
While mushrooms are roasting, prep the rest of the veg.
Put vessel over medium heat and add olive oil and butter. When hot, add in shallot, garlic, thyme, red pepper flakes and lemon zest. Cook shallots until translucent, about 4-5 minutes. Do not brown, just sweat.
Add rice and S/P. Stir and turn heat up to Med Hi. Stir rice for about 2 minutes then add vermouth. Stir another 2 minutes then add chicken stock and turn up heat to Hi.
Bring to fast simmer and cook rice for about 10 minutes, uncovered, stirring occasionally. The broth should reduce by about 1/3. Check mushrooms; you want them roasted and a bit dry, but not burnt. If done, remove from oven.
Turn off heat and add parmesan, basil, parsley and half the reserved lemon juice. Stir thoroughly.
Mushrooms should be done by this point. If they were not before.
Risotto should still have some broth on top. If not, add just a bit more broth for the baking. If using a skillet, dot mushrooms on top of risotto and cover. If using a saucepan, put risotto in oven proof dish, add mushrooms and cover with foil.
Bake (in the 375º oven) for 20 minutes. Check midway to see if risotto has gotten dry, if so, add just a little broth to keep moist.
Risotto is done when the broth has been absorbed, but it is not dry. The grains should be cooked either al dente (half way) or all the way. I like mine cooked through, but not mushy.
Check for seasoning and drizzle the last of the lemon juice over the top. Dot with more fresh parsley if you like and serve with lemon wedges.
This risotto can be a side dish, but I like it as the main. It is Italian mac n cheese and SO satisfying! Although it's not really risotto, it is close enough for the ease of preparation! The mushrooms can be left off this dish, but they do offer a nice textural element.If you'd like to add butternut squash, simply add about a cup of small diced butternut squash to the roasting pan with the mushrooms. Add to risotto with mushrooms. Easy! The trick to risotto is keeping it moist. It should be loose enough to pour, but not watery. If your risotto is too dry, add stock; if it's too loose, bake uncovered for a bit longer.Cooking the risotto in a saucepan first is the method I used for this recipe. I then poured into a pie plate and baked, covered with foil. If you use the one skillet method, your cook time on the stove and the stock amount may vary. The stovetop cook time could be a bit less since the risotto has more surface area and it may require up to 3 cups of stock. Keep this in mind.As always, DO try to use fresh herbs and do try to use shiitakes. Both will give you a better end product. But, use what you've got! Better to substitute than not cook at all. :)
Oyster stew is a traditional Christmas Eve meal. I didn't like any of the recipes I found, so I wrote my own. This is an easy stew to make and very satisfying!
Course Main Course, Soup
Keyword creamy oyster stew, holiday, oyster stew
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
1largeshallot, small dice (or two smallish ones)sub about 1/4 cup finely diced onion
2 stalkscelery, finely sliced
1medcarrot, scrubbed, halved and finely sliceddice if carrot is large; about 1/3 cup
1medleek, cleaned, halved then finely sliced
1smallfennel bulb, finely diced, about 2/3 cup
3clovesgarlic, mincedabout 1.5 Tbl
olive oil for cooking veg, about 1 Tbl
1 tspeach, S/P use white pepper if you prefer
4TblbutterI always use salted
4 Tblflour, any type
1medlemon, zest and juice about 1-2Tbl juice, to taste
4cupsfish stocksub veg stock
2Tblsherry vinegarsub white wine or champagne vinegar
2 TblL&P Worcestershire sauce
1TblFrank's Hot sauce or whatever you like
116ozcontainer shucked oysters with liquor, cut into bite sized pieces (they are LARGE; 4-5 pc EA)OR 1-2 dozen large freshly shucked oysters (SEE NOTES)
2/3cupheavy cream, up to 3/4 cup, to taste
1/2 cupsour cream or crème fraîcheoptional, but adds thickness
2Tbl fresh tarragon, minced +/- to taste; sub basil (use HALF for dry)
1Tblfresh mint, mincedoptional but lovely with tarragon or basil (HALF for dry)
2Tblfresh parsley, mincedadds freshness, use fresh parsley or omit
fennel fronds for garnish
Do all your prep first. Have all ingredients ready to go.
Heat a large dutch oven over medium heat. Cover bottom with olive oil and gently sweat shallot, celery, carrots, leeks, fennel and garlic.
When veg is translucent, add butter and when melted, add flour. Stir the flour, butter and veg and turn up the heat to med hi while stirring.
Add lemon zest and sherry, stir. Add fish stock and turn up heat to hi. Bring to boil for one minute, reduce to simmer.
At simmer, add sherry vinegar, L&P, Franks and herbs. Taste for S/P levels. Add oysters and liquor. Cook at simmer for about 10 minutes.
Off heat, add cream, lemon juice and sour cream, then check seasoning one more time.
Serve with fennel fronds and a swirl of Franks. Toasted baguette is great for this soup.
Do make an effort to use fresh herbs for this stew. They really do make all the difference. I use a LOT of tarragon because I love fresh tarragon and it goes so well with fennel. Feel free to dial it back if you don't like that anise flavour. Or omit and use basil instead. I like a bright taste, so I used about 2Tbl lemon juice. Tune the amount to your taste. SAME with the cream. You want a balance between cream and citrus. If the stew is too thick, thin a bit with water. Mine was too thin, so I doubled the butter and flour. The pre-shucked oysters are very large, they were cut into 4-5 pcs EACH. If you shuck fresh oysters, you need about 30-40 pcs, so figure your amount that way. This recipe makes about 2 quarts. It CANNOT be frozen due to the cream.
This dip recipe can be adapted to many cuisines! I use it often for catering and parties and it's always a hit! See notes for variations.
Course Drinks, Snack
Keyword cream cheese, roasted veg, vegetarian
Prep Time 20 minutesminutes
Food Processor or Blender
18ozblock cream cheeseyou can use reduced fat, but why?
2red bell peppers, roasted and peeledyou can multicolor mini peppers here if you like, use 8
16-8" zucchini, halved and roastedabout 1.5 - 2 cups chopped
1small onion, halved and roasted with veg cut side upany color is fine, about 2/3 cup chopped
2clovesgarlic, minced very fine
1/2tspeach S/Pto taste
olive oil to roast veg
3Tblchopped fresh parsleyor other herb, see notes
1tspsweet or smoked paprika optional, see notes
Put cream cheese on counter to warm up while you do the veg.
Put prepped veg on a sheet pan and lightly coat in olive oil, salt and pepper. Put peppers cut side down, with zucchini and onion cut side up. Put under the broiler and roast until peppers are charred. Flip onion or take it out if it gets too charred.
Cool veg, peel red peppers and cut all into 1-2" chunks.
Put all roasted veg and garlic into food processor and whiz until uniform.
Add cream cheese in chunks, whiz until smooth.
Add paprika and parsley (or other flavorings, see notes) and pulse a couple of times.
Check seasonings and serve slightly chilled or room temp. Store in fridge.
This is a very versatile recipe! It can be changed drastically simply by swapping out veg and changing the herbs and spices. I typically add whatever herbs I've got to this; I've added mint, cilantro, tarragon, basil and thyme at various times. This dip is also a lovely condiment for sammies.NON Veggie Ham Dip
I had leftover ham from Tgiving, so I whizzed it up and added to the dip. SO GOOD! It can be used for dip or on sandwiches - it reminds me of ham salad. I added about 1.5 cups of ground ham to the base. Mexican
Add one roasted roma tomato, seeded
Use cumin and oregano rather than paprika
Use fresh cilantro rather than parsley
Use one Chinese eggplant (or very small standard, or 3-4 of the tiny ones) instead of the zucchini
Add 2 Tbl tahini
Use cumin in addition to smoked paprika
Use fresh cilantro and/or mint
Add one roasted roma tomato, seeded
Add 2 Tbl grated parmesan
Use dry basil and oregano
Use fresh basil
Add 2 tsp curry powder instead of paprika
Or use garam masala
I learned this recipe from a Greek mom years ago. I've not made it in forever! But my neighbor gifted me some okra yesterday, so I decided to break out an oldie but a goodie! You can make this without the feta, but I think it's needed to further cut the heavy tomatoes.
Course Side Dish
Keyword braised okra and tomatoes, greek okra, okra, tomatoes
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
1lbfresh okra (about 4 cups cut), cut 1/4" on bias
116ozcan crushed tomatoesor whole, crushed by hand
1smallwhite onion, diced (about 1/2-2/3 cup)
5clovesgarlic, minced (about 1.5 Tbl)More, if desired! This is a garlic forward dish.
1/3cupEVOOplus some for finishing
1lemon, zest and juice, 1 Tbl reserved1 large or 2 small; about 2Tbl juice
1tsporegano, driedto taste
2 tspL&Pworcestershire sauce
2-3Tblcrumbled feta optional
Preheat oven to 375ºF.
Mix together all ingredients and pour into a casserole dish sprayed with food release (PAM).
Sprinkle feta on top of casserole.
Bake for 1.5 hours and check for doneness of veg. This may take 2 hours, depending on your casserole dish depth. You are looking for all the veg to be soft and cooked through.
Add reserved lemon juice and a couple of turns of EVOO to casserole after you take it out of the oven.
Check for seasoning and serve.
I served this with meatballs and it was perfect. It would be great with dolmathes as well. This casserole is a little tricky to get the tomatoes balanced. Try to get the flavours of the oregano, L&P, lemon juice and S/P very close before you cook. If you're using feta, check seasoning with that since it adds some salt. If your casserole dish is a flat square one, the cooking time will be less. I was using a deep oblong dish, so it took a full 2 hrs. This is a braise, so don't rush it. The tomatoes and lemon juice should cut the slime of the okra nicely. What you should end up with is a thick casserole, but not slimy. I think this is one of the best ways to prepare okra aside from the Southern way of frying it.