Tuesdays With Dorie – Baking with Julia: Brioche Tart with White Secret Sauce

Brioche 6

This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)

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Tuesdays With Dorie – Baking with Julia: Swedish Oatmeal Hardtack


I have made hardtack before (shoutout to my 8th grade Civil War project) but never like this.  Whereas traditional hardtack is a last-forever cracker made up of flour and water and meant to sustain people through battles and month long voyages, this Swedish Oatmeal Hardtack combines shortening, butter, and sugar along with the addition of oatmeal, buttermilk, and salt.  The result is a slightly sweet, slightly salty, crisp cracker with a crumbly texture.

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Tuesdays With Dorie – Baking with Julia: White Chocolate Patty Cake

White Chocolate Pattycake 5

This week I made a delectable cake full of luscious white chocolate and raspberry flavor. Contributing baker, Marcel Desaulniers, attributes the whimsical name of this cake to the action of patting down the edges of the cake to level it in preparation for the raspberry purée that is spread atop each layer.  To make this cake, white chocolate is melted in a double boiler with butter before being mixed into a batter of whipped egg yolks and sugar. Sifted cake flour is folded in followed by a mountain of whipped egg whites.  Raspberries are puréed with lemon juice and sugar and pressed through a sieve to remove the seeds.  The purée is spread, and the top is garnished with tons of fresh raspberries.

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Tuesdays With Dorie – Baking with Julia: Matzos (Rewind!)

Matzos 3

“Matzos are the unleavened bread that the Jewish people carried out of Egypt when they fled the pharaoh.  With no time to bake the dough they had made, the Jews packed it on their backs, and it was baked to a cracker crispness by the sun.”  This specific recipe is neither traditional nor religious, adding ingredients for flavor that the Jews would not have had (plus its salted), but it is a simple and tasty recipe for rewind week!

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Tuesdays With Dorie – Baking with Julia: Savory Puffs

Savory Puffs 4

This recipe starts with a pâte à choux base made with red onion and cucumber juices taking the place of some of the liquid used to make the base. After the dough is formed, chopped dill is folded in to add another savory element.  It’s piped, topped with an egg wash, sent to the oven to bake at 400° F for 15 minutes and, then, another 10 minutes at 350° F.

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Tuesdays With Dorie – Baking with Julia: Fruit Focaccia

Fruit Focaccia 5

This focaccia was definitely a lesson in planning for me.  Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner).  Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.

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Messages from Madeline



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Love in a Dish . . . And Other Culinary Delights by M.F.K. Fisher

“Love in a Dish . . . and Other Culinary Delights is an instructional manual on how to live, eat, and love brought together by prolific researcher and culinary enthusiast Anne Zimmerman. With great care she has selected essays that forgive, and celebrate, our lustful appetites, as in ‘Once a Tramp, Always . . . ‘ and “Love in a Dish.'”

This version is from the Great Food Collection from Penguin. The cover design is based on a Century pattern side plate by Eva Zeisel… how cool is that? (and, yes, I use receipts as bookmarks).


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I can’t stop… I think I’ve listened to maybe 80 (ish) episodes this month.


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TiMER is a movie about a world where you can get an implant to tell you the exact time you will meet your one true love… of course it’s not as simple as it sounds and things don’t go according to plan…

I’m a big Wes Anderson fan.  I’m still working my way through his filmography, and this is my most recent watch. The Darjeeling Limited is about three brothers who attempt to reconnect after a family tragedy by traveling across India by train.  It’s honest, touching, funny, and absurd, not to mention visually stunning, all at the same time (in typical Wes Anderson fashion).


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I’m talking a gallon a day, people.


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I tried Chiles Rellenos (shown on the left) for the first time! It’s a poblano pepper stuffed with cheese, battered, and fried. Instant favorite!

Link Love:

That burn you get from peppers? It has a name.

NYC is getting a hot sauce tasting room complete with hot sauce sommelier.

I might eat way more fresh pineapple if I knew how to do this.