My Madison Bistro

My fascination with this bread was very sudden, and it seemed to come out of nowhere. I’m not really concerned with the origin of my fascination; I’m happy that it hit me over the head that fateful day, because it is now one of my favorite breads. It’s great on its own with a little jam and a steaming mug of coffee, or as a weekend breakfast of French toast, or even as croutons or bread pudding to use up stale bread. Of course, due to the richness of the bread, it’s not one I make often, but it is such a treat to have now and then.

When I first made brioche, I didn’t have a stand mixer. I tried making the dough with my hand-held mixer. As I started adding that third cup of flour, the motor began to smoke, and the mixer managed to inhale bread dough before it sputtered and died.

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Tags: bread, comfort food

My history with this dish is…interesting. I know “interesting” is kind of a cop-out when it comes to word choice, but because it’s so all-encompassing, I couldn’t resist. And, of course, it doesn’t actually give away too much.

When I watched the very first episode of Anne’s show, she made Pasta Bolognese. I was hooked by how delicious her dish looked, and I was a bit intrigued by how very, very thoroughly she seasoned the dish with salt. Could it be possible by simply salting my cooking a bit more, I too could achieve fabulous results?

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Tags: beef, pasta

I have somewhat of a fascination with French bistro cooking, which may have been obvious considering the name of this blog. Perhaps it’s the thought of eating in a cozy little bistro, the idea of getting a homey meal when eating out, or simply that it’s far removed from the perceived glamour of French cooking. It’s likely a combination of all three, and perhaps a little something more.

To me, bistro cooking is really the perfect Sunday lunch. On a rainy day like today, what better to soothe you than a steaming bowl of soup topped with toasted bread and melted cheese? Now, imagine this soup has taken three hours to cook, you’ve deglazed the pan not once, not twice, but three times, and you’ve taken the time to search out imported Swiss Gruyère and a freshly made baguette. Doesn’t this labor of love sound like heaven? Okay, I admit, it’s heaven after the first hour or so. The first hour that the onions are in the oven, my nostrils stung and my eyes watered, and I feared my home would never smell the same.

But after that first hour, as the slices started to turn golden in my oven, a sweet aroma filled the air. As my onions were about to come out of the oven for the first time, both my giddiness and trepidation grew. Would this soup meet my high expectations? Would it be worth the time and effort? At that point, I could still only wonder, and continue to cook.

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Tags: Cheese, comfort food, Vegetables

I still remember the first time I made lemon bars. I was in college, and I was finishing up my spring finals. My roommates had already left for summer, and the contents of our cupboards and fridge were dwindling. But there still remained a bottle of lemon juice concentrate. And Betty Crocker just happened to have a recipe for lemon bars.

At the time, I didn’t realize that when a recipe called for lemon juice, you were supposed to actually buy some lemons and juice them. Not use concentrate. My mouth still puckers when I think of that first bite.

Since I’ve discovered the actual fruit, my desserts are much tastier. These bars…wow. Just a little bit packs a punch and provides satisfaction so you don’t have to worry about overdoing it. They are perfect to end a meal or enjoy with a mid-afternoon cup of tea.

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Tags: Barefoot Contessa, lemon