Tuesday, April 30, 2013

TWD: Rewind! Pizza with Onion Confit

I actually made Pizza with Onion Confit in January, but I never posted it. Below is my late post that sadly stayed in limbo for four months:

This week's recipe was pizza with onion confit. At first, I wasn't very impressed with the pizza. I either rolled the dough out too thin or cooked it too long. The crust was way too crunchy for me, but the toppings made it worth while. I devoured the whole thing all by myself. MuHAHAHa!!! I fell asleep in a food coma for 5 hours. What a great day...

For the toppings, it was recommended by this week's host to add blue cheese and fig to the pizza. I thought this was a brilliant idea and so, I went with it. On top of the confit, I added figs and parmigiano reggiano, arugula, and blue cheese dressing. The texture and flavors were amazing. The crunchy arugula and sweet, chewy figs did a great job mellowing out the sour onion confit. And about half way through inhaling the pizza, I added extra shaved parm on top for a little bit more saltiness. So good....

For the recipe, check out Paul's blog, the boy can bake. He was this week's host! Also, if you want to see other baker's yummy pizzas, check out the TWD blogroll

Tuesday, April 16, 2013

TWD: Madeleines

Finally!!!! I baked! It's been four long months without baking. I missed it so. 

I've been pretty busy at work since two people left in December. I basically took on another person's workload on top of my existing impending doom workload. Plus, last September, I joined a leadership program, which I'm really enjoying, but it has definitely cut into a lot of my free time. Blahhhhhh...

Anyway. This week's TWD recipe was Madeleines. I totally needed to make these. It felt so good to bake again. I can't really describe the feeling, but it kind of felt...soothing. 

I've never made or had madeleines before. I loved the crisp edges and the quick cakey bite. I sprinkled half the batch with powdered sugar and slathered the other half with an almond glaze. MmMmMmmm Both nicely satisfying. 

For the recipe, check out Kate and Amy's blog, Counter Dog. They were this week's hosts! 

Notes: The experienced madeleine bakers recommend to brush melted butter on the pan twice and to refrigerate it between coats. Also, to refrigerate the batter overnight in the pan. 
I brushed it twice and refrigerated for 2 hours.
At some point, it would be interesting to compare and see if overnight refrigeration really makes a difference in the cookies. 

Almond glaze
1 cup powdered sugar
3 Tbs hot water
1 Tbs almond extract