My Madison Bistro

Vanilla sugar is great to have on hand to give your baking recipes another layer of vanilla flavoring (if you’re already using vanilla extract), or to give a very subtle vanilla flavor. It’s extremely easy to “make” and it allows you to get your money’s worth out of a vanilla bean. Any time I use a vanilla bean for a recipe, after removing the seeds I just throw the pod into my container of vanilla sugar. The pods still contain a lot of vanilla scent, and that will perfume the sugar in the container. As you use vanilla sugar, simply add more sugar and give the closed container a good shake to distribute.

You can buy vanilla sugar, but I don’t really see the point when making your own is so easy and cost efficient.

Growing up, I was a fairly picky eater. It wasn’t until I reached my late 20’s that I began to go beyond my comfort zone when it came to food. I told my mom I was making this soup, and I think she was a little shocked. Then again, she’s surprised that I now occasionally eat pork, chickpeas, and a host of other foods. Soup may actually be on that list, as well.

I’m a big fan of Michael Pollan, and having read both In Defense of Food and The Omnivore’s Dilemma, I’ve been making efforts to expand my culinary horizons and venture into the world of plant-based proteins. That brought me to lentils. I have to say, the lentils in my pantry have only served one purpose before today: pie weights. But, lentils are high in protein and fiber, and enough people seem to like them that I thought I’d give them a try.

I came across a highly rated soup recipe that seemed perfect for my experiment. So I embarked on a new culinary adventure. I do admit that I’m not sure what I think of it yet, but I am willing to experiment a little more with lentils.

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Tags: lentils, tomatoes

I have a confession. I pretty much refused to eat mac and cheese until I got to college. Yes, I was such a picky eater when I was young that I refused to eat what was a staple to most kids. And when I say mac and cheese, I refer to the stuff that comes out of a box labeled Kraft.

My love of cheese took me beyond the box of Kraft, though Kraft still has its place every now and then. This particular Barefoot Contessa recipe is excellent, though you may want to ignore the “serves 2” part of the recipe, or you will likely be clutching your stomach in pain after dinner. However, for presentation purposes, I do still love to make it in the individual gratin dishes.

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Tags: Barefoot Contessa, Cheese, comfort food, pasta

My mom makes the best waffles. I can say this with complete confidence, as when I first lived on my own, I tried every waffle recipe I could find. Frankly, they all sucked.

I realized from early on the importance of separating eggs when it comes to waffles. Betty Crocker didn’t separate her eggs. Her waffles stunk. Trust me, I made them not once, but twice. I made the Better Homes and Gardens waffles, the Family Circle waffles…none of them reminded me of home. Bisquick probably made better waffles than these impostors. I know I’m spoiled because I grew up with waffles made from scratch, from a recipe that doesn’t just throw eggs into the batter, but actually has you take the time to beat the egg whites so you end up with a proper waffle…but shouldn’t we be spoiled when it comes to our special breakfast food? Or in my case, occasional dinner food? I think so.

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Tags: comfort food, fruit