3/4 t vanilla 1/2 t almond extract or vice versa depending on your taste or traditional = 3/4 t vanilla 1 T lemon zest
1/2 c unsalted butter melted set aside to cool + 2 T butter melted to oil tin
1 c flour
1/4 t salt (or less)
1/2 t baking powder
Tendre, s’il vous plaît. Whisk flour, salt & baking powder in small bowl. In mixer with wire whip, beat eggs & sugar 6-8 minutes until light & thick. Add flavorings. Fold in flour mixture, gently. Take 1/4 c of the batter & mix with the 1/2 c melted butter until the butter is incorporated. Then thoroughly fold this butter batter into the egg, sugar, flour batter, gently. Cover & refrigerate for 30 minutes.
Meanwhile oil molds VERY WELL. EVEN if you have non stick molds, oil them well. The butter helps the petit cakes brown too. Preheat oven to 350° F.
Organize your tea ingredients: Begamot (Earl Grey) Tea, almond or milk of choice, vanilla or vanilla syrup, sugar. Make your tea while your cakes bake.
Place 1 tablespoon of batter in the center of each of 22* VERY WELL oiled 3″ x 1.75″ mold. Bake 10 to 14 minutes. (Ovens and atmospheres vary.) They are done when the edges are just brown. You can test with your finger by pressing gently. If it’s done it’ll resist a bit & spring back. Remove from oven. Wait 1 minute (no longer) & with a table knife coax your madeleines onto a wire rack to cool. (OR DON’T WAIT – I like one warm from the oven.) Store in air tight container or freeze.
Eat within a few minutes. (Did I say that?) I meant days. (I am a glutton for anything French or cake like or filled with glorious memories.) I am pretty sure the benefits of bergamot & black tea totally counteract the sugar sins.
Some folks like them sprinkled with (more) sugar. I like mine naked with Earl Grey tea. ENJOY!
Bring the water to a boil. Add tea & kombu. Remove from heat & let steep 15 minutes. Meanwhile heat the avocado oil & sauté the onion & celery with a sprinkle of salt until onion is transparent. Add remaining ingredients, except wine & cook about 1 minute. Add wine & cook 1 minute. Add the stock & simmer for 20 minutes. Strain stock into another pot. Toss or eat the vegetables. Yields 6 cups of stock.
1 t saffron threads, place in 2 T water
1 T avocado oil
2 c chopped leeks, white & light green parts only (Think 1/4″.)
2 – 3 c chopped fennel bulb (Think 1/2″.)
3 large garlic cloves, minced
1 lb mushrooms cut into largest bite size pieces. THINK DRAMA. (Chef’s recipe called for 1.5 lbs oyster & lobster. I had maitake & oyster on hand. Dr. Andrew Weil http://www.drweil.com/healthis a great believer in the immune-enhancing and cancer-protective properties of shiitake, oyster mushrooms, maitake, enoki, etc.
8 artichoke hearts (fresh, frozen or canned) cut into halves
4 Italian parsley sprigs & stems, minced
1 navel oranges, finely zested & juiced (Have a second orange on hand in case you decide you’d like more citrus flavor.)
8 ounces diced Italian tomatoes
2 T Pernod TASTE AFTER 1 T ADDED.
TASTE FIRST. You may or may not need this — 1/4 c Sauvignon Blanc
1 t herbes de Provence (Recipe coming.)
Sea Salt or Kosher salt
Freshly ground black pepper
Rouille (Recipe follows.)
Sauté the leeks & fennel in the avocado oil for 2 minutes. Tasting along the way…add all remaining ingredients EXCEPT MUSHROOMS. Simmer 10 minutes. Add mushrooms & simmer 10 minutes. Adjust flavor to your taste just before serving. Meanwhile, prepare ROUILLE.
1/2 c vegan mayonnaise
1.5 roasted red pepper (jarred is fine)
4 garlic cloves
1 3-inch by 4-inch +/- baguette, remove crust & tear into pieces
1.5 t Dijon mustard (or more to taste)
1 T lemon juice (1/2 lemon)
1/4 c extra virgin olive oil
Cayenne, a pinch to taste
Toss everything except olive oil, cayenne & sea salt in a Blendtec mini or your favorite machine that pulverizes everything. Pulverize until very smooth. With the machine running slowly add the olive oil. When you have a creamy emulsion, taste & add cayenne & salt to taste.
SPOON the SOUP into a bowl. Top with ROUILLE. SMELL IT. Add a crusty piece of garlic smeared baguette. ENJOY!