My Madison Bistro

Beef stew might seem like a strange dish for April. But you see, we’ve been hit by sleet/snowstorms the past two weekends, and the temperature is all over the place. It feels more like autumn than spring. If the lack of mums and the presence of hyacinths and tulips poking through the dirt didn’t give the seasons away, I just might be convinced that winter’s on its way.

Regardless of season, cold, nasty weather motivates me to make a meal that warms from the inside out. What better comfort is there than beef stew when there’s snow on the ground?

I’m sure you’re shocked that I’ve used another Barefoot Contessa recipe, but when you’re making something new, and you want to be sure it will turn out fabulous, turn to Ina. You can really tell that she thoroughly tests her recipes, because everything is absolutely delicious and fit for company.

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Tags: bacon, Barefoot Contessa, beef, comfort food, Vegetables

Okay, I admit it. I fell in love with this dish when I watched the episode of Barefoot Contessa that it was featured in. Ina recreated dishes for her husband that were reminiscent of events in their lives. I mean, how absolutely adorable is that?

The peanut butter swirl brownies from that same episode have already been featured, and I figured it was time to give a nod to the eggplant gratin. It’s classic bistro food, and with the bubbling marinara and browned cheese, it will surely rank highly on your list of comfort foods, as well.

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Tags: Barefoot Contessa, Cheese, tomatoes, Vegetables

The drop in the price of asparagus is one of the first things in my world to mark the coming of spring. In Wisconsin, this event coincides with my hyacincths and tulips poking their way through the soil. Unfortunately, sometimes it’s difficult to judge the progress of spring by the growing flowers, as they are covered in a blanket of snow.

We’ve still been getting snow, but it’s now warm enough that it only sticks around for a day or two. As I watch the progress of my flowers, the price of asparagus continues to fall – yes! I had plans for the first major asparagus purchase of the year, but at the very last minute, I changed those plans, and the result was this dish.

 

The best thing about risotto is that once you master the basic recipe, you have an infinite number of possibilities at your disposal. This dish came about because I wanted to do something a little different with my vegetables, and I had some freshly made chicken stock that needed to be used.

I made a rather basic risotto to begin with, and as I tasted it during cooking, I realized it needed a little something more. I looked at my bowl of blanched vegetables, and then my gaze wandered over to a basket of Meyer lemons I had sitting on the table. Bingo! A hint of lemon would be perfect. I added the zest of one lemon, another tiny pinch of salt, and the result was light and fresh, perfect for my bright green vegetables.

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Tags: lemon, parmesan, rice, Vegetables

You know how oftentimes, the memory of a childhood favorite is better than the real thing? When I was a little girl, I wished for a freezer full of Twinkies. At least, that’s what my parents tell me. These days, however, you couldn’t pay me to eat a Twinkie. Not even if it was deep-fried.

Imagine my surprise that I like the kiddie version of peanut butter rice krispy bars better than the grown up version. Sure, the kiddie version has none of the complexities of the grown-up version, but they are tasty enough that combined with the memories, they win hands-down.

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Tags: chocolate, peanut butter