Finally, A Madeleine Connoiseur

I am about as timely as an elephant doing the jitterbug. As a fan of madeleines, I agree with everything Pim says here:

http://chezpim.typepad.com/blogs/2003/03/madeleines_madn.html

However, as a sometimes professional baker, some of the tasty techniques are better suited for home bakers. BUT - yeah for not using baking powder. In my humble opinion,

baking powder is

wrong wrong wrong

for madeleines.

I hope you can enjoy these as much as I did. Pim is world famous for enjoying the creation of -and the consuming of - good food.

Our madeleine formula is quite simple, but the technique can't quite be described as it is a tactile process:

8 large eggs

1.6 pounds sugar

1.5 pounds butter

scant one pound sifted cake flour

microplaned zest of at least three recently washed lemons - no wax for me!

That's it.

I just realized that I may have made a big mistake this afternoon - I hope the batch turns out well anyway. We use a portioner - like a small ice cream scoop - to make the madeleines even and we also have become accustomed to using silicone madeleine molds as we can't afford to lose production.

More Extra Crispy French Fries

Okay, I know you've got to be tired of reading posts that are lacking food porn (photos of food in provocative positions). Tonight, I drove through the , uh, drive thru, lane , at Jamie's Soda Fountain and ordered some "extra crispy fries". When I got the paper bag, I immediately checked on the contents - Fries - hotter than than the surface of the sun and - unsalted. After burning my hand, both front and back, on these searing potato sticks, I found the packet of salt, While hunting for the savory seasoning - I was reminded of the Howard County Fair - the Grant County (Kansas) Fair, and every fair from Oklahoma City to Montclair, New Jersey, to the Fresno Fair - by smell only. These fries smelled like every fair I'd attended - onion rings, fried pickles, potatoes, [thank you - no fish]. The radient heat from the fries lasted til the final fry passed my lips though.

I would love comments regarding the frying science - not just the double frying techniques from Belgium or the "never use fresh oil" technique of Dave Thomas or the "add beef tallow for flavor" of Ray Kroc.

Mmmm ... fries

Braising

Did it go wrong, or what? I was at the local grocer looking for fat beef short ribs to braise in a little crock in the oven. All they had were some long skinny bones with a bite on each rib. No fault of the butcher - you get what you get. No short ribs for me.

Well the weather is ideal for low slow cooking in the oven. I figure putting a pot in a 300 degree oven at noon will be a great way to warm up the house and make cozy smells for my hubby when he gets home.

The butcher enticed me with some aged sirloin. Sirloin is not my favorite cut. I think it may be the only cut deserving of being ground up (in order to make it better!) - I associate sirloin with steak sauce - at it's a good pairing. It's lean, it's easily made tough, and it lacks flavor - the umami that fat brings. But - I bought it and seared it in a skillet. My first clue should have been that I had to add fat to the pan twice. I put the seared cubes in a small lidded pot along with a coarsely cut onion and a rutabaga (Errantly called a turnip in the produce section - Turnips are white fleshed - rutabagas are yellowish). After three hours, I added chopped tomatoes and more seasoning. After another hour or so, I served it as is in bowls.

Dinner's not bad tonight, but tomorrow, I'll likely give it a paprikas treatment and serve it over noodles.

Dinners at The Seiberling Mansion

The only catering the Barefoot Baking Company does anymore is a high end private dinner at the Seiberling Mansion for eight people. Imagine entertaining your guests in the same dining room as Mr. and Mrs. Seiberling! This is truly a treat in Kokomo.

Your evening begins with live music in the music room, a self guided tour of the entire museum, and even an optional champagne reception. As you are seated, Howard County Historical Society Director, Kelly Karickoff, will make sure your guests are warmly welcomed. After your meal, there are no dishes or cleanup! It's like having a fine restaurant meal with your own private server and no one else to interrupt your meal. We can even do special menu service for an even more extravagant event.

Our menu for the season, and we reserve the right to substitute items due to seasonal availability:

First Course
Apple, Bacon and Pumpkin Seed Salad

Second Course
2 Pastas with Pink Gorgonzola Sauce

or

Seasonal Soup

Intermezzo
Tomato Caprese

Main Event
Filet Mignon
Vegetable Medley
Braised Endive/Mashed Potatoes

Chocolate Dessert Sampler
or better

The dessert is especially variable, since there are a surprising number of people who prefer something other than a chocolate overload for the finish to a well presented meal. Of course, you are welcome to bring your own wine, but anything with higher alcoholic content is not allowed in the Mansion. We provide coffee, ice water, and tea as an alternative. Expect to spend up to two hours enjoying your evening.