Messages from Madeline

Currently

Reading:

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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).

Listening:

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

Watching:

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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).

Drinking:

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I’m talking a gallon a day, people.

Eating:

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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.

Tuesdays With Dorie – Baking with Julia: Cardinal Slice

Cardinal Slice 4

This was a day of firsts for me.  Between making meringue, caramelizing sugar, and whipping cream, I can say I’ve added a lot of new techniques to my repertoire.  Cardinal Slices are a popular Viennese dessert. Three layers of alternating stripes of meringue and a ladyfinger batter are piped on to parchment paper and baked. The layers are cooled and are sandwiched together with whipped cream flavored with espresso couleur, a syrup made with extremely caramelized sugar and espresso.

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Savor Nashville 2015

A couple of weeks ago, I had the privilege of attending the Savor Nashville Celebrity Chef Dinner.  I was lucky enough to win tickets from Beth at Eat. Drink. Smile.  The dinner benefited the James Beard Foundation and Make-A-Wish of Middle Tennessee.  I had such a great time!  The food was fantastic, and I was thrilled to be exposed to so many new foods and chefs. Savor Appetizers Continue reading

Tuesdays With Dorie – Baking with Julia: Ka’kat

Ka'kat 1

Ever since I saw Julie & Julia, I’ve loved the idea of baking and cooking my way through a cookbook.  While I may not have the same gumption Julie Powell did in completing her “524 recipes in 365 days” challenge,  I still want to make the effort to try new recipes and get out of my comfort zone.  Cue Tuesdays with Dorie, an open group in which anyone can bake along.  On certain Tuesdays of each month, the group bakes recipes from Baking with Julia and/(or) Baking Chez Moi ((both by Dorie Greenspan- hence the name of the blog!)).  I will be baking from Baking with Julia, as that is the book I own, but don’t worry… Baking Chez Moi is on my wishlist (along with about 50 million other cookbooks).

First up in May is Ka’kat.  According to the blurb listed before the recipe, Ka’kat is an Eastern Mediterranean street food.  It is a bread sized for snacking and is reminiscent of soft American pretzels.  It is encrusted with sesame seeds and often flavored with mahleb, the ground kernels of a type of black cherry found in the region.

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