madriverkitchen.com

MadRiverKitchen

Wednesday, October 19, 2011. Hello everyone, and thanks for sticking with me after my brief hiatus. I was temporarily derailed by unexpected events and couldn't seem to find my way to the kitchen! But - I finally beat a path back on this blustery autumn afternoon with these alluring, uncomplicated pears. Walnut halves for garnishing the plates. Fragrant, just-ripe pears (I used Anjous, but use whichever look and smell the best). Maple syrup, about 2 teaspoons per pear. Place walnuts in a frying pan over ...

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MadRiverKitchen | madriverkitchen.com Reviews

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Wednesday, October 19, 2011. Hello everyone, and thanks for sticking with me after my brief hiatus. I was temporarily derailed by unexpected events and couldn't seem to find my way to the kitchen! But - I finally beat a path back on this blustery autumn afternoon with these alluring, uncomplicated pears. Walnut halves for garnishing the plates. Fragrant, just-ripe pears (I used Anjous, but use whichever look and smell the best). Maple syrup, about 2 teaspoons per pear. Place walnuts in a frying pan over ...

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MadRiverKitchen | madriverkitchen.com Reviews

https://madriverkitchen.com

Wednesday, October 19, 2011. Hello everyone, and thanks for sticking with me after my brief hiatus. I was temporarily derailed by unexpected events and couldn't seem to find my way to the kitchen! But - I finally beat a path back on this blustery autumn afternoon with these alluring, uncomplicated pears. Walnut halves for garnishing the plates. Fragrant, just-ripe pears (I used Anjous, but use whichever look and smell the best). Maple syrup, about 2 teaspoons per pear. Place walnuts in a frying pan over ...

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madriverkitchen.com

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MadRiverKitchen: jordan marsh's blueberry muffins

http://www.madriverkitchen.com/2011/08/jordan-marshs-blueberry-muffins.html

Thursday, August 11, 2011. Jordan marsh's blueberry muffins. Recently, I bought a great new kitchen tome: The Essential New York Times Cookbook. The only thing to be done was to bake the muffins at home. In any case, these are good, old-fashioned muffins: tender and lightly sweet, buttery but not at all greasy, and bursting with berries. I'd say they're worth making for a special treat. Jordan Marsh's Blueberry Muffins. 2 cups all-purpose flour. 2 teaspoons baking powder. I decreased the sugar to 1 cup, ...

2

MadRiverKitchen: January 2011

http://www.madriverkitchen.com/2011_01_01_archive.html

Sunday, January 30, 2011. I know, I know, my last post featured a braised chicken dish; time to move on. Well, I just wasn't ready, especially when I spied beautiful locally-raised chickens at the market yesterday. Not "coqs" (roosters) perhaps, but still,. Fine chickens I couldn't help but envision bathed in the winey, shroomy, bacony braise that is Coq au Vin. I looked around and saw Real French People. Since I still had Molly Stevens' All About Braising. Coarse salt and freshly ground black pepper.

3

MadRiverKitchen: cucumber and cantaloupe aguas frescas

http://www.madriverkitchen.com/2011/08/cucumber-and-cantaloupe-aguas-frescas.html

Thursday, August 4, 2011. Cucumber and cantaloupe aguas frescas. Finally, I made a few batches of agua fresca, after thinking about it for years. I can't imagine what took me so long, since it comes together in minutes and is truly a great and unusual thirst quencher. Happily, this turned out to be a good way to make use of it; with a little sugar and some lime it flavored the drink nicely. Besides tasting light and refreshing, I love the way the sherbet-like colors add summertime cheer to the table.

4

MadRiverKitchen: April 2011

http://www.madriverkitchen.com/2011_04_01_archive.html

Friday, April 29, 2011. I wish I could tell you a colorful tale about how I first discovered migas, but I'd have to make something up! Migas starts out as pretty ordinary scrambled eggs with onions, peppers, tomatoes, and cheese, but the addition of fresh corn tortillas and cilantro sets it apart. The crisped tortillas become softened as they meld to the eggs and lend an irresistible toasted corn flavor. Fresh chopped cilantro, one of my favorite herbs, ties everything together. 1 small onion, diced.

5

MadRiverKitchen: February 2011

http://www.madriverkitchen.com/2011_02_01_archive.html

Thursday, February 24, 2011. Wild mushroom risotto with seared sea scallops. To those of you who enjoy ordering risotto at restaurants but are somewhat hesitant to make it at home, I hope this post will convince you to think the other way around. Home cooks are often under the impression risotto is a laborious and tricky affair, best left to professionals. Not true! To me, the whole point of risotto is to coax rice and broth into a rich, saucy union without. Wild Mushroom Risotto with Seared Sea Scallops.

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Wednesday, October 19, 2011. Hello everyone, and thanks for sticking with me after my brief hiatus. I was temporarily derailed by unexpected events and couldn't seem to find my way to the kitchen! But - I finally beat a path back on this blustery autumn afternoon with these alluring, uncomplicated pears. Walnut halves for garnishing the plates. Fragrant, just-ripe pears (I used Anjous, but use whichever look and smell the best). Maple syrup, about 2 teaspoons per pear. Place walnuts in a frying pan over ...

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