Good Things by David

Have you had a good madeleine lately?  I have.  These little cake-like cookies seem to be invading grocery stores all over the place nowadays and although I don't eat store-bought cookies, they actually look pretty decent.  When I was thinking of the different types of madeleines I've had--vanilla, lemon, chocolate, orange, spice & even honey--I realized that I had never seen or tasted a chocolate marble one.  In this country we seem to like marbleizing all sorts of baked goods and since I like "playing" around with cake batters, this became my goal.  I turned to the dozens of cookbooks in my possession for inspiration, because some of my favorite authors also happen to have some of my favorite recipes for these spongy cookies.  After trying a few methods, I decided on the tried-and-true creaming method to produce a light, cakey, fragrant and lovely madeleine.  This is my second recipe for The Monthly Cookie and I'm very ha...

The month of June debuted The Monthly Cookie with those delicious lemon bars that so many of you tried & loved.  What I didn't tell you in that story was that I was actually given this recipe (after much begging) back in college during my senior year.  My friend Ashley wrote it on a 3x5" card that I kept in my files for quite awhile; that card saw a lot of use & a lot of kitchen stains, I can assure you.  After graduating from college in the late 90s, it made the trek with me from California to New York City.  Several years later, the recipe somehow got lost in the shuffle after I made my move from New York to Philadelphia.  I was completely bereft of all that tangy sweetness for over a decade!  It wasn't until last year when I finally "found" Ashley again, that I was reunited with those bars, and I made it a priority to record the recipe without a moment to lose!  Now that it's in the "archives", I won't need to ...

Whenever I make ratatouille at home there never seems to be enough of it to go around.  I always make a big batch for us to eat, because I love having leftovers for work lunches or as a filling for omelets.  There is no one formula or one absolute-best recipe for ratatouille (pronounced RAT-AT-OO-EE).   If you've seen the movie by the same name, then you know that the recipe made by the adorable chef rat Remy , was the work of world-renowned chef, Thomas Keller--he was the food consultant & stylist for the animated movie.  Keller's version is more of a tian (a casserole) that uses paper thin slices of vegetables and gets baked in the oven au gratin .  The one I like to make is more country-style, therefore a bit more forgiving and casual.  Not only is it very good, but it's one of my favorite ways to eat these vegetables.      The Ingredients ...

Salmon cakes can be very tasty bite-size hors d'oeuvres and everyone seems to like them.  They can also be a great main course for lunch or dinner if you make them a bit larger.  In the never-ending, daily challenge to put something nutritious & delicious on the table for our families, I'd like to show you how I make them at my house.  The great thing about this recipe is that I use wild-caught, canned red salmon that's already cooked; this creates a minimum of fuss in the kitchen.  Let's get started because you may just want to make these tonight! The Ingredients 1/2 cup finely chopped celery--2 stalks 1/2 cup finely chopped red onion 1/2 cup medium diced, roasted bell peppers 1 tablespoon minced celery leaves 4 tablespoons minced Italian flat-leaf parsley 2 tablespoons capers, drained & coarsely chopped 1 teaspoon dijon mustard--plain or grain 1/2 cup crème fraîche--sour cream or Greek yogurt can be substituted 2/3 cups breadcrumbs 2 la...

As I make changes on my blog, there will be a short period of time when previous posts will look a bit off.  I'm testing, changing and experimenting with my layout to make it easier for you to view.  Please be patient and thank you for stopping by! 

I love roasting bell peppers in the summertime, because the markets are filled to the brim with them.  A lot of people simply char their peppers over an open flame and then remove the peels.  This is perfectly fine if all you need is one or two peppers, but have you ever tried roasting several of them in the oven?  I find it so much easier to make big trays of these capsicums,  because I don't have to fuss & watch over them.  My oven does all the work while I do something else; this is especially helpful if you have an electric range vs. a gas range.  At our house we enjoy eating red bell peppers because they are the sweetest & most delectable, but you can just as well use orange, yellow or even the spicier poblano peppers.  These vegetables are a good source of folate, dietary fiber, Vitamins A, C, B6 & magnesium.  Roasted bell peppers are not only good for you, they're...