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  • Written by Madelaine Bullwinkel

MADHUR JAFFREY’S GREEN CHUTNEY

Ingredients for 6 - 8 sandwiches:

1 large bunch very fresh cilantro

1 tablespoon lime or lemon juice

2-3 hot green chili peppers, sliced

1 inch ginger root, peeled and finely chopped

1 tablespoon plain yogurt

¼ cup cool water

½ teaspoon sea salt

Select a large, bright green bunch of cilantro. Remove the stalks below the last set of leaves. Rinse, drain and towel dry the remaining leaves and stalks. Coarsely chop and reserve.

Place lime juice, chili slices, ginger and yogurt and water in the work bowl of a food processor or blender. Pile the cilantro on top. Puree the ingredients. Remove the lid and add the salt. Process again briefly. Taste and adjust seasonings.

Refrigerate between uses and consume in 4 days.

 


 

 

  • Written by Madelaine Bullwinkel

MUMBAI SANDWICH

Per sandwich:

2 thick slices Golden Curry Bread, sourdough or whole-grain bread

1 thin slice boiled yellow potato

1 thin slice tomato

1 thin slice yellow onion

2 eggs scrambled, one fried egg or a slice of sharp cheddar cheese

1 ½ tablespoons of Madhur Jaffrey's Green Chutney

Butter, sea salt and freshly ground pepper

Butter both slices, lightly salt and pepper each layer beginning with potato, tomato and onion. Add the chutney, the egg(s) or cheese before covering with the second slice.

Heat a cast iron skillet, griddle or panini grill. Smear butter on the top slice and turn it over onto the hot surface. Butter the side facing up and either close the lid on the griddle/panini pan or apply pressure  with a spatula for 2 minutes. Turn the sandwich and brown the other side continuing to press down. Repeat until both sides are toasty brown.

Transfer the sandwich to a cutting board. Cut the sandwich in half while it is warm.  Serve more green chutney on the side.

  • Written by Madelaine Bullwinkel

Treat a friend, family member and yourself to online cooking classes at Chez Madelaine in the coming year.

Save $10 on a package of 3 classes at $80. 

The purchase of a package of 6 classes for $150 is equivalent to one free class! 

Each gift recipient will receive a coupon code to apply when booking a class. 

A purchaser who wants to share their package with one or more persons will simply share their coupon code.

I will be happy to send a gift card to recipients other than the purchaser, but the purchaser alone receives the coupon.

I look forward to seeing you and your gifted friends in the New Year.

Happy Holidays!

Questions?  Contact me a This email address is being protected from spambots. You need JavaScript enabled to view it. or 630-514-8712  

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  • Written by Madelaine Bullwinkel

Ingredients for one 8" socca:

1/2 cup chickpea flour

1/4 teaspoon sea salt

1/2 cup room temperature water

1 1/2 tablespoon olive oil

Combine and sift the flour and salt into a bowl.

Make a well in the center and pour in half the water and all the oil.

Whisk the wet ingredients into the dry slowly with ever increasing circles.

When the the mixture becomes thick, incorporate the remaining water in a steady stream while whisking.

Cover the bowl and let the batter rest for 30 minutes.

Lightly oil and heat a 8" crepe pan or shallow skillet.

Stir the batter well and pour it into the skillet.  Turn the heat to medium and let the bread cook for 3 minutes.

Lift the underside with a spatula, and when that surface has become a rich brown color, turn it:

Either cover it with a plate, reversing the socca onto the plate and sliding it back into the skillet or browning it under a broiler to brown.

Serve immediately with a topping or simply salt and pepper.

  • Written by Madelaine Bullwinkel

 

 

 

CHEZ MADELAINE

 

WWW.CHEZM.COM

 

 

 

 ********** HOLIDAY COOKIE BAKE-ALONG FOR KIDS **********

with

'Cyber Chef'' Madelaine on Zoom

 

Recipes adapted from Susan Spungen appearing in the New York Times Food Section

 

 

 

Time: Dec 20, 2020 01:00 PM Central Time 

 

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BASIC SUGAR COOKIES

 

 

Ingredients for 2 dozen cookies:

2 1⁄2 cups all-purpose flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon kosher salt

1 cup unsalted butter at room temperature 3⁄4 cups granulated sugar

1 large egg at room temperature

1 teaspoon vanilla extract

Combine and whisk together the flour, baking powder and salt in a mixing bowl. Set aside.

Place butter and sugar in the work bowl of a food mixer fitted with a paddle attachment and beat together until fluffy, about 2 minutes on medium setting. Stop once or twice to scrape down the sides of the bowl.Beat the egg and vanilla in with the butter and sugar. Scrape down the bowl.

Add the dry ingredients to the bowl and mix on medium speed until the dough is just combined. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour.

Preheat the oven to 350 degrees. Line three sheet pans with parchment paper. Roll out the dough 1⁄4’’ thick on a floured surface. Transfer cookies to the parchment placing cookies 1 1⁄2 “apart. Bake for 12 – 14 until the cookies are lightly brown at the edges.

Cool on the bake sheet for a few minutes then transfer to a wire rack to cool completely. Dip the cookies in a shallow pan of Royal Icing. Turn and smooth out the icing on the cookie surface. Place the cookie on parchment to dry. Apply sprinkles while the icing is still wet. Allow the icing to dry if applying gel.

Keep cookies tightly sealed in a container for a week or freeze.

VIDEO OF BASIC SUGAR COOKIE RECIPE


 

ROYAL ICING

 

Ingredients for 1 1⁄2 cups:

2 cups unsifted confectioners’ sugar

2 egg whites from large eggs at room temperature

 

Combine the sugar and egg whites in the work bowl of a stand mixer fitted with a whisk attachment. Start the machine on a low speed until the sugar has fully dissolved in the whites. Scrape down the sides of the bowl, turn the machine to high and beat until the icing forms stiff peaks, about 5 minutes.

Test the icing by lifting a spoonful and letting it fall into the icing mixture. If it forms a ribbon on the surface before dissolving into the bowl, the mixture is firm enough to hold its shape on the cookie.

If the mixture does not spread easily on the cookie, stir in a tablespoon or more of water. If the icing drips off the edges of the cookie, work in more sugar by the tablespoon.

 VIDEO OF ROYAL ICING RECIPE


 

STAMPED CITRUS SHORTBREAD

 

Ingredients for 18 shortbreads:

2 cups all-purpose flour

1/3 cup cornstarch

1⁄2 teaspoon kosher salt

1 cup unsalted butter at room temperature 1⁄2 cup granulated sugar

Zest of 1⁄2 lemon and 1⁄2 orange 1⁄2 teaspoon vanilla extract

1⁄2 teaspoon lemon extract

Glaze:

3⁄4 cup sifted confectioners’ sugar

1 tablespoon melted butter

1 tablespoon fresh orange juice

Shortbread: Whisk the flour, cornstarch and salt together in a bowl. Set aside. Cream the butter, sugar and zests in the work bowl of a stand mixer fitted with a paddle attachment until they are fluffy, 2 – 3 minutes. Stop the machine periodically to scrape down the sides. Add the flour mixture to the bowl and beat until the dough is just combined. Wrap the dough tightly in plastic and refrigerate for at least one hour and up to three days.

Preheat the oven to 350 degrees. Line a sheet pan with parchment. Remove the dough from the refrigerator and divide into two pieces. Return half to the cold and divide the other half into nine equal pieces. Roll each piece into a ball in your hand and then roll it in flour. Flour stamp surface and press it evenly down on the dough until the cookie is 1⁄4" thick. Carefully peel the cookie off the stamp and place it on the parchment. Repeat with remaining pieces.

Bake until the cookies are lightly browned, 12 – 14 minutes. Let the cookies cool on sheet and transfer to a wire rack.

Glaze: While the cookies are in the oven, combine and whisk the sugar, butter and orange juice until smooth. Pour a spoonful of the glaze on each cookie holding it over another cookie so the excess drips onto it. Let the glaze dry before pack packing shortbreads in an airtight container up to one week or freeze.

stamp: Global-store Cookie Moon Cake Mold Stamps, Mid-Autumn Festival Hand-Pressure Moon Cake Mould with 12 Pcs Mode Pattern for 4 Sets available at Amazon.com

VIDEO FOR STAMPED CITRUS SHORTBREAD

 

 

 

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