Member since Jul 2013
"400 F in my oven was way too high for these, but maybe it's my pan. I made one batch at 375 and the color was much nicer but I really liked the texture of the ones at 400. I wonder if the brown sugar causes the batter to brown too quickly. I also think it's A LOT of sugar. I've never made madeleines before but other recipes I've seen have fewer eg"
"This is the stew to end all stews! Well, this and boeuf bourguignon. But for boeuf bourguignon I'm partial to Julia Child's, persnickety though she is. But for blanquette de veau I follow Laura Calder to the letter. No tweaking necessary. It's perfect. Even if it is beige."
"This is a stand-out, impressive dish for entertaining! I always get compliments. The last time I made it, I actually tweaked it a little because I had juniper berries and wanted to see how it would work. Totally amazing! Just a few berries tossed into the milk with the onion and carrots. A perfect Christmas Eve or other special winter dinner."