Success!

Well, I know that I said I would post this on Wednesday, but a girl with a full time job, a new-ish husband and a tv schedule (...cough, cough..I mean work out schedule)  is very busy! Anyways, I'm sure if you read my last post, you already guessed. I finally found success with my holy grail, Madeleines.  No Alps this time; no dry cornbread taste. Hooray!  I took pictures, just to prove it!

No Mountain Range This Time

Normal Rounded Backs

Consistent Shape and Texture

Decorated and Ready to Eat.

My secret? I used a recipe out of a baking book, not a cookbook. If you must know, it was Baking with Julia that saved me from food/blogging humiliation. Luckily, I don't have to hang up my apron and keyboard just yet. .

Chicken: Not Just the Plain White Sneaker Anymore.

I think chicken is the plain white sneaker of dinner. "Can't we have chicken in a more interesting way?!" I recently said to myself. Why, yes. It is quite possible. Here are two chicken meals that I made in the last few weeks. While not fancy stilettos, these two meals were at least an interesting change: A funky platform or espadrille maybe?


This is Chicken Cordon Bleu, which was a new recipe for me. It is stuffed with honey glazed ham slices and Swiss cheese. I flattened the chicken breast by beating it with a crab mallet. What can I say? I'm a hard-core Marylander. No meat tenderizer, no problem.

This is Chicken Breast stuffed with Bacon-Wrapped Asparagus

To all you fellow Marylanders out there, get out your mallets (I know you have a drawer of them) and beat some chicken! What other fun things can you stuff in chicken? The possibilities are endless.

By the way, I can't wait to share my baking news with you tomorrow. Here's a hint: Third time's a charm!

Penne With Non-Vodka Sauce

A couple of weeks ago I made Penne with Vodka Sauce, but I didn't have any vodka. I was so certain that we did have vodka, that I didn't even think to check. No Vodka? ....Really? As I was choosing between substituting gin or tequila (I was sure gin would do the trick...), Greg suggested that we actually look up substitutes online. Surprisingly, there are many substitutes, gin not being one of them.  Water was one substitute (no way), or I could just omit the ingredient (that's no fun), or I could use red wine (um, yes please). Of course I always have cooking wine handy, so that was no problemo. This meal was so delightful that I made it again last week. I didn't want to mess up the the good thing I had going, so I used the red wine again. Great decision. Sorry vodka, you've been replaced.

Make your own no-vodka sauce:

Ingredients- 

1 Onion

3 tbsp Cooking oil

1 tsp. Minced garlic

28 oz. Can of plum tomatoes

12 Basil leaves

1/4 tsp. Red pepper flakes

1/2 cup Cream

1/3 cup Red cooking wine

Instructions:

Heat 3 tablespoons of oil. Add 1/2 of a diced onion and cook until translucent. Add 1 teaspoon of minced garlic. Chop up the plum tomatoes after draining the can, then add to the skillet. Add the red wine and red pepper flakes. Simmer for about 10 minutes. Then add the cream. At the end, add the chopped basil. Mix well.The sauce should be a pinkish-orange.Toss the sauce with just cooked penne pasta. Enjoy!

Obsession

I went to Sur la Table last night "just to look." I miraculously made it out only $26 worse for wear. Here are some things that I am now obsessed with. 

 Le Crueset French oven.

This shortbread mold so I can make real Scottish shortbread.

A mini food processor that would actually fit my kitchen and budget.

Or maybe I'll just save up for this one, which makes baby food and also sanitizes pacifiers. You know, for the future.

A Second Defeat

I swear, I followed the directions perfectly this time! I even went out and bought a flour sifter! I kneaded the butter until it was the consistency of mayonnaise! I beat the egg yolks and sugar until the batter was thick and pale yellow! It looked perfect! Until this...

Damn Madeleines!


 A few turned out looking alright, a small victory. But they still tasted like cornbread. Dry, too-sweet, scallop-shaped cornbread. Sigh.

The Funnest Dinner Ever

I assembled this dinner while Greg jammed out playing guitar hero and I danced around with the dogs in my apron. (I know this is a misplaced modifier, but the image of the dogs in my apron is so cute I can't bring myself to change it.)

French Bread

Spicy Mustard and a Horseradish Sauce

Ham and melted Swiss cheese

A few strips of bacon

I had had a craving for toasty warm deli-style sandwiches for days. This really hit the spot. Greg ate four of them. Four. I used all of the ham and most of a loaf of bread, but we had a great time, dancing, singing, jamming out, and eating extra pieces of bacon while we waited for the cheese to melt in the oven. It was the funnest dinner ever.