I have been long wanting to make dulce-de-leche, but either didn't have enough milk, or didn't have time to do it. When I finally got to make this, the product came out wrong because I changed the recipe myself. I was wondering a bit baking soda will do the work since the original recipe calls for 1/8 tsp of it. I didn't realize I was wrong until the milk was thickened to the end but the color of it was still pale white. It didn't affect the taste, however, for a perfect dulce-de-leche (the picture underneath), I will make it again.
I have been into Madeleine since I got the new shell pan. I guess who won't. After the chocolate and lime flavor, I made a batch with lemon and poppy seeds. The crispy outside is which really hooked me on to these cute cookies. I couldn't be happier for an afternoon tea with some fresh baked madeleines.
This is supposed to be lime poppy seeds madeleine but until I bite to it, that I realized that poppy seeds were forgotten to be added. But the taste was still good, crunchy outside and soft and moist inside, with a decent hint of lime from the zest. I used a method from Pierre Herme which is to mixed the butter in with their solid form in stead of melting them. Magically, it works. Now it is the standard way I make madeleine every time.
Tempeh is a very versatile but much neglected ingredient in cooking. It has a salty but sweet after taste, with a subtle and aromatic fermented flavor. I brown the meat in a clay pot and added the cooking wine to deglaze. The tempeh and a bit sugar was added to slow cook the meat. After another, the house was filled with the aroma and the meat was melting in the mouth.