I started reading blogs sometime around the beginning of 2003 (looking back, it seems inconceivable that there was ever even a time when I wasn't reading blogs, so thoroughly have they become part of my life). One of the very first food blogs I discovered and read consistently was 101 Cookbooks. Heidi's writing, creative recipes and gorgeous pictures kept me enthralled and I still shout a little internal 'yay!' when a new post from her pops up in my RSS reader. When her book, Super Natural Cooking, came out I tried to hold out for a major gift-giving holiday, but didn't last a week before placing my order.
I think the picture (that you see above) that she posted on Tuesday of a pan of madeleines, some of the molds empty and all the cookies flipped to show off their ridges is just gorgeous. I admit that my fascination with her (actually, her friend Lanha's) madeleines might have something to do with the fact that I read Swann's Way last semester for my Narrativity Theory class and so am very conscious of the madeleine's ability to evoke a taste memory. Proustian references aside, this recipe confirms what my next kitchen tool purchase will be. The only question is, do I buy the classic size, or the mini?
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
Reader Comments (Page 1 of 1)
8-24-2007 @ 11:13AM
deannadyer said...
Consider the Demarle at Home line of silicon molds....they are awesome! Never have to grease the pan and they come right out, just rinse off pan after use.
Reply
8-24-2007 @ 2:50PM
MJ said...
Always wanted to try these, use to watch Julia Childs make thses make in the day! I agree the silicone molds are great. No guessing on weather its going to come out or not
Reply
8-24-2007 @ 3:47PM
Juana Moore-Overmyer said...
i would suggest the standard size to start with, and HIGHLY suggest the old school tin molds. A unique hybrid of cookie and cake, madelines are all about slightly crisp surface and soft interior. Silicon just doesn't do it as well, IMO. Metal pans are not hard to clean, and perform just as well when they begin to look funky. Wash them fast after unmolding, and pop them in the still warm oven to dry and avoid rust.
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8-25-2007 @ 9:06AM
Ulrike said...
Buy both:
http://ostwestwind.twoday.net/stories/4090730/
Reply
8-25-2007 @ 4:00PM
Angie said...
I, like Ulrike, say try both. I only have the silicone standard size (i'll show it to you today)
I LOVE making madeleines but find that the ridges aren't as fine as on the silicone mold, that's why every time I go to Fantes i start looking for the metal ones only to be distracted by the other stuff.
One warning: Watch out...once you start making madeleines, you start buying cookbooks just 'cause they have a madeleine recipe you haven't tried :-P
BTW, have you tried the ones from Miel? Every time I'm at Kitchen Kapers, after my purchase I go across the street to celebrate with one or two. They're soooo good!
Reply
8-25-2007 @ 4:02PM
Angie said...
I, like Ulrike, say try both. I only have the silicone standard size (i'll show it to you today)
I LOVE making madeleines but find that the ridges aren't as fine as on the silicone mold, that's why every time I go to Fantes i start looking for the metal ones only to be distracted by the other stuff.
One warning: Watch out...once you start making madeleines, you start buying cookbooks just 'cause they have a madeleine recipe you haven't tried :-P
BTW, have you tried the ones from Miel? Every time I'm at Kitchen Kapers, after my purchase I go across the street to celebrate with one or two. They're soooo good!
Reply