Honey Madeleines

After its many months of lying atop the stack of well-used baking sheets, my shiny madeleine pan was put to use today. Last night, I chose a madeleine recipe from a trustworthy dessert book and whipped up a batch, allowing the batter to sit in the fridge over night as one does.

Once I got the kiddo off to school and got a few chores squared away this morning, I was pretty excited to butter up that spanking new pan and get a batch of madeleines in the oven. Having made the batter last night, all I had to do was grease the pan, scoop the batter into the mold, and pop it into the oven. Ten minutes later I had a lovely looking pan of richly golden madeleines.

Then I tasted one.

My first reaction was disappointment. Yes it was cakey, yes it tasted of the nice honey I had mixed into the batter, but what's all the fuss about, folks? I've got to find myself a go-to recipe for madeleines if this one-hit wonder of a pan is going to stay in my kitchen. I mean, didn't Proust write of some sublime experience involving a madeleine and a cup of tea? Help me out here.

Since I made it sound so spectacular, don't you want to know about the recipe? It was Claudia Fleming's Chestnut Honey Madeleines from The Last Course. This book is more inspirational than practical for my uses, but there are a few real winners in there, like her Chocolate Brownie Cookies. But that's another post.

Luscious Lamb

In the Bay Area, we are blessed with many options when it comes to buying delicious meat. For the last year or so, I've skipped the meat counter at the store and have bought most of my meat directly from ranchers through the Bay Area Meat CSA. I like knowing where my meat is coming from and going through BAMCSA, I know that I'm getting meat from animals that have been treated well, and have eaten what they're supposed to. I also like knowing that I'm supporting local farms and the people that work hard to run them.

Tonight, the boys and I feasted on lamb raised in Sonoma County by Joe Pozzi. It is simply the sweetest, tenderest, most delicious lamb and without a hint of that gaminess that some find off-putting in lamb. Seeing as how it was such a glorious weekend evening, I figured I would shake off my last hint of rain-induced cabin fever and grill some chops.

I've been marinating my lamb in yogurt lately. I vary the other flavorings depending on what will accompany the lamb. Garlic, salt, pepper, and a bit of balsamic vinegar almost always figure in to the recipe, but the rest is up to you. One of my favorites:

Mediterranean Marinade

3/4 cup plain yogurt (fat content really doesn't matter here)

1 heaping tbs. garlic, finely diced (about 2-3 cloves)

1 tsp. salt

1 1/2 tbs. balsamic vinegar

1 tbs. pomegranate molasses (optional)

1 tbs. rosemary, chopped finely

1 tsp. thyme, chopped finely

1/4 cup olive oil

In a small bowl, whisk all ingredients but the oil together. Continue to whisk while adding the oil in a slow stream. Place the marinade in a shallow dish big enough to accomodate your lamb. Add meat and turn to cover thoroughly. Cover the dish and refrigerate for 2-6 hours. I've found that, in as little as 2 hours, the meat takes on a lot of flavor.