My Madison Bistro
Jan 13 2011
Wow.
Holy moly, are these good.
I first spied this recipe in the November issue of Everyday Food when they had a section dedicated to pumpkin.
However, I’d already made a pan of these pumpkin bars, and quite frankly, we were all pumpkined-out. I had no choice but to wait, which now, I kind of regret.
Jan 11 2011
This is perhaps a different way of eating leftover stir-fry for most of you – it certainly was for me.
And you know what? It was really, really good.
Though the main flavors of the original dish are kept intact, adding the cheese and flour tortilla changes it just enough that it feels like you’re eating a completely different meal.
Jan 10 2011
My freezer and I have a special relationship. Just yesterday I made a trip to the grocery store to pick up two items: half and half (I was almost out) and butter that was on sale. Since butter prices are now through the roof, it was worth the trip to that store to get butter at sale price. The thing is…I had already picked up 2 packs of butter (the limit per visit) a few days prior.
So now I have four pounds of unsalted butter in my freezer, plus one pound of organic pastured salted butter in the freezer. Hey, the pastured stuff truly is seasonal, and it’s absolutely delicious smothered on bread and toast – pretty much the only thing I use it for. It’s also much, much better for you.
A couple of months ago, one of the area grocery stores had a special on boneless, skinless chicken breasts. We’re talking buy a pack, get a pack free. Naturally, I stocked up, and immediately loaded my purchase into the freezer. (If you are a regular reader, you probably realize by now that my freezer consists of butter, chicken, chicken stock, some leftovers for quick meals, and a few bags of produce.)
Many people look down on the boneless, skinless breast because it lacks the flavor the darker meat possesses. It’s also extremely easy to overcook, going from perfect to dry in the blink of an eye.
However, it’s perfect for stir-fry.
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Jan 06 2011
There are two kinds of brownie lovers in the world: those who love edges, and those who don’t.
I fall into the latter category.
And because of that trait of mine, I should have known better than to take an edge piece for my first bite of these brownies. I admit, at first bite, I wasn’t thrilled. They were okay but seemed a bit cakey. (That said, I guess there are two more types of brownies lovers: those who prefer cakey brownies, and those who like fudgy brownies; again, I’m in the latter group.)
The next day, I decided I should probably try an inner brownie, and I should probably warm it through slightly, to get it nice and gooey again.
It helped. THIS brownie started to cross over to the fudgy side (and the warming through helped the chocolate chips lose their bloom from resting overnight in a cold kitchen).
