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The original recipe doesn't have kale in it. Adzuki beans are a little sweet and nutty. I think kids might like this. I would also leave out the sesame oil. Good luck.
Toggle Commented Dec 17, 2011 on Sweet Potato and Adzuki Bean Hash at Rise and Shine
Yes, I am sort of glad they have such a short season for that reason. I do love the taste of them.
Toggle Commented May 11, 2011 on Fava Beans mean Spring at Rise and Shine
I love fresh Spring peas. maybe you will let me try one this year. :-)
Toggle Commented Apr 25, 2011 on Taking a Breath at Rise and Shine
They are good. They might be a little spicy for the kiddies, though you can control the heat. I would love to get a package from your CSA on my doorstep. I think cabbage travels well and keeps forever. It's kind of like having a leafy gourd in your crisper.
Toggle Commented Apr 7, 2011 on Cabbage Flatbread at Rise and Shine
The coconut milk is what might appeal to Camila. I'm not sure she will like the curry. But, you could use a nice mild smoky paprika instead. I do like the idea of adding carrots or maybe winter squash to sweeten it up a bit. Might have to try that.
I might suggest that you use 1/2 WW flour and 1/2 unbleached white for a lighter baguette for Camila. Mine are hearty. To answer your random question, I rarely use brown sugar, but I do use molasses. Molasses is great in steamed breads or non-yeast breads with nuts, or squash, or (dare I say it) raisins. I also have cooked with molasses when braising or barbequeing. Blackstrap molasses is nutritious, unlike sugar.
Toggle Commented Feb 25, 2011 on Whole Wheat Baguette at Rise and Shine
Yes, it was an iron skillet, but not the black kind. It is still there. Gumma used to take the entire pork roll, score and glaze it, and bake it like ham. With a salad and potatoes, that was dinner. It was pretty funny.
Toggle Commented Feb 14, 2011 on Soft Boiled Eggs at Rise and Shine
Yes, just on the edge of burned - good memory. I like my toast that way too. The problem with pork roll is that it smells too good while cooking to wait for it to get to Don's crispy stage. I wish he were here to cook me another breakfast and teach me patience.
Toggle Commented Feb 13, 2011 on Soft Boiled Eggs at Rise and Shine
Happy Anniversary & Happy Birthday! Bourbon and M&Ms - LOL. Our unhealthy habit was Haagen Daz (sp?) right out of the container. I enjoy black eyed peas. I may have to resurect an old recipe for those and play with it. I think it is called Hoppin' John.
Thanks, T.
Toggle Commented Jan 19, 2011 on Whole Grain Soda Bread at Rise and Shine
Thanks so much for that link. Camila is a lucky girl to have a chef as a mother. I rarely eat pancakes because they are so dense and filling. I am for sure going to try these.
Toggle Commented Jan 18, 2011 on Whole Grain Soda Bread at Rise and Shine
I will check out the roasted recipe. Thanks. I toyed with doing the raw salad that someone did on Top Chef - Casey? If that recipe could get kids to eat brussels sprouts, it had to be good. Oh, I corrected my recipe. I forgot that I added garlic.
Toggle Commented Jan 6, 2011 on Brussels Sprouts at Rise and Shine
I haven't eaten at Blossom. I will add it to my list of places to go. Candle 79 also has a take-away place. It is the original Candle 75 on 3rd Avenue and 75th.
Toggle Commented Dec 22, 2010 on Candle 79 at Rise and Shine
Looks like I have to approve of your comments before they get published - my fault. I will surely remedy that so your fabulous comments appear. ;-)
Toggle Commented Dec 17, 2010 on Mornings at Rise and Shine
Beth: Thank you for your comment. If you would like to make comments public, I think you can by clicking on "publish". I love that you tried to write a paper on "mystical experiences inspired by nature", even though you say it was a flop. Not all of my early mornings are stunning and inspirational. They are often rudely interrupted by a snow plow or a garbage truck, or some other mechanical noise. But, there are those quiet dawns with great sunrises that just start the day out right. As for escaping the chaos - mi casa e su casa.
Toggle Commented Dec 16, 2010 on Mornings at Rise and Shine
Thank you for this. I also do the squishing with my hands until the bread and milk are quite soft like a pate. I like the sound of soft meatballs. I think I'll try the poaching method and see how mine survive. Since I do a lower fat version by using turkey, lean beef, and almond milk, I am pretty sure my recipe would do will with Mario's technique. Love your comments, Chef!
Toggle Commented Dec 12, 2010 on Meatballs at Rise and Shine
Good question, Dibbie. Pattypan squash is a young Spring vegetable. But, with great greenhouse technology, we can get it all year here in the US. It is rare to find it now. When I do see it, I grab it. That said, it won't last as long in the crisper drawer of your fridge this time of year. I think the Spring grown ones are hardier.
Toggle Commented Dec 11, 2010 on Meatballs at Rise and Shine
Oh, me too, and the little guys are so sweet. They carmelize while roasting. I was given a giant Italian squash this summer, cuccuza I think, that challenged me. I will do a post on how to deal with that soon. Simple is good. Thanks for the comment.
Toggle Commented Dec 5, 2010 on Pattypan Squash at Rise and Shine
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Oct 29, 2010