Happy Year of the Pig (as of February 18)! I am soooo excited – I just discovered a recipe for jien duy over at Dessert First. Go look! This is a sweet you always see at a dim sum restaurant. My grandmother-in-law, the Empress Chow, loves these and so do I. She is 88 years […]
22
Feb
Master Chow declares that this is his favorite chicken dish. No contest. Another Ina Garten winner! And it is so easy to do. It will, of course, leave the entire house smelling of garlic and ginger for hours. Really. I have altered the cooking time from the original recipe to what works best for me. […]
19
Feb
This Is What Happens When Parmigiano Reggiano Goes on Sale at Whole Foods
Posted by Madam Chow Published in UncategorizedI go bonkers and stock up. It was $8.99 instead of $13.99 per pound! What’s a part Italian girl to do in the face of such temptation?
18
Feb
This is a dish my mother used to make when mussels were in season. Very simple, but very tasty. Amounts are approximate. Change quanitities to suit your tastes! I would recommned mincing the parsley and garlic by hand, and not using a food processor. For some reason, processing those two ingredients really changes the flavor […]
14
Feb
14
Feb
I’ve been out of the food blog loop for a while, so some of these posts may not be news to you, but they were to me! The amazing Cupcake Courier, which holds up to three dozen cupcakes! Via Gezellig-Girl. Accidental Hedonist conducts a garlic peeling experiment. Chez Pim discloses her secrets for making pad […]
14
Feb
Julie’s post on this cake inspired me to try it out. It’s remarkably similar in texture to Elvis’s Favorite Poundake – very dense, with a tight crumb, and not too sweet. Master Chow liked this one, too. Sour Cream Pound Cake (From Perfect Cakes by Nick Malgieri; Julie edited these instructions for simplicity’s sake.) Step […]
12
Feb
***UPDATE*** – From Rose’s blog: Keep in mind that if there are any holes in the crust the sticky filling will find its way there, leak below the crust, and stick to the pan’s bottom. To avoid holes best not to pierce the bubbles that form during blind baking, after removing the rice or beans […]
12
Feb
12
Feb
This ebelskiver did not survive long after this photo was taken. I received and ebelskiver pan for Christmas, much to my delight! Williams-Sonoma had a luscious-looking recipe in its latest catalog, so I dusted off the pan and put it to the test. Ebelskivers are little, round Norwegian pancakes made in a special pan. They […]
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