Glazed Lemon Madeleines.

I’ve been looking for the perfect homemade madeleine. I think this is it. I would say that this recipe is “adapted from David Lebovitz,” but I realized that I really didn’t change much of anything! His recipe is perfect just the way it is (if you’ve never been to his website, please check it out – he usually inspires me either to cook something beautiful or to speed along my plan-making for another trip to Paris).

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I love these lemon madeleines anytime. My roommate can attest that for some inexplicable reason I even made them during the Super Bowl this year–not BEFORE the Super Bowl, but actually DURING THE GAME. I have no excuse or explanation for that. And while they’re fine with football, they’re especially well-paired with tea. Lemon madeleines are actually one of the only things in this world for which I will actually delay drinking my daily pot of tea in order to whip up a quick batch.

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To give these adorable little cookie-cakes their distinctive shell shape, you need a special pan, called a madeleine pan (go figure). The pan gives them their scalloped bottom and humped and fluffy top. I’m quite happy with my madeleine pan, so if you ask me, it’s worth the investment for this little lemony French treat. However, if you want to try these but don’t have a madeleine pan of your own, just follow the directions exactly as written but use a mini muffin pan instead.

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INGREDIENTS

3 eggs, room temperature
2/3 cup sugar
2 healthy pinches of salt
1 1/4 cups flour
1 tsp baking powder (optional – it helps them rise when baking, and I haven’t decided my opinion on it yet.)
zest of one medium lemon
9 tbsp butter, melted and cooled to room temperature
1 tbsp lemon juice
3/4 cup powdered sugar
up to 2 tbsp water

Just the Recipe link: Glazed Lemon Madeleines

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DIRECTIONS

First, grease your madeleine pan and put it in the freezer. This will make sure the madeleines hump up when they’re in the oven.

Add eggs, sugar, and salt to a bowl. Whisk like crazy until frothy and thickened.

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Sift in the flour and baking powder and fold into the egg mixture.

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Gently stir the lemon zest into the butter and pour into the flour and egg batter, stirring until just combined. Pop the batter into the refrigerator for about 15 minutes.

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As the batter chills, preheat the oven to 425 F.

Once the batter is slightly chilled, use a spoon to scoop into the cold madeleine pan. Don’t fill the scalloped cups up all the way to the rim, as the cakes will rise quite a bit.

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The same goes if you’re using a mini muffin pan – give them a little room to grow.

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Pop them in the oven for 8-9 minutes, until the tops are set and the bottoms are lightly browned. While they’re baking, mix the powdered sugar and lemon juice together for the lemon glaze, thinning with water until you reach the consistency you like – it should be pretty thin (think of a glazed doughnut).

Set the baked cakes to cool on a cooling rack. As soon as they’re cool enough to handle, dip each one in the glaze, both sides (!), and set back on the cooling rack, scalloped-side up, letting the glaze set as the cakes cool all the way.

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Here they are as little mini muffins. Not as dainty as the madeleine-shaped madeleines, but just as tasty!

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Serve immediately with a beautiful cup of tea or coffee. Make sure to use one of your prettiest cup-and-saucer pairs.

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Wonton Soup, Dismantled.

I LOVE this soup! I haven’t been feeling well lately, and I think the reason I finally wrote up this recipe is because I’ve had such a serious wonton soup craving. It’s delish – so warming and comforting. And as much as I really do enjoy putting a pot of soup on the stove and tending to it for 3 or 4 hours – it’s such a labor of love! – there is certainly to something to be said for a great fast soup as well. This is one of those. In about 30 minutes you’ll have a beautiful and easy wonton soup, with deconstructed wontons, of course. I replace long cooking time with layer-by-layer flavor-building: first the seasoned chicken cooks, then the ginger, garlic, and peppers, then the cabbage and stock, then the edamame and noodles, and finally the crowning glory that makes this soup so special: the soy sauce. Mmm. I wish I had a bowl of leftovers right now!

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INGREDIENTS

olive oil
2 tbsp sesame oil
2 small chicken breasts, cut into small pieces (think little bitty bite-sized)
3/4 tsp powdered ginger, or 1 small knob fresh ginger, grated
2 cloves garlic, grated
1 bell pepper (I used orange), diced
3 cups chopped cabbage
3 cups chicken or vegetable stock
5 cups water
1 cup shelled edamame
1 1/2 cups egg noodles
2 tbsp soy sauce
salt and pepper to taste
chopped onion and fresh cilantro, for garnish

Just the Recipe link: Wonton Soup, Dismantled

DIRECTIONS

In a soup pot, heat a drizzle of olive oil and the sesame oil over medium high, careful not to let it smoke (sesame oil becomes bitter if you let it burn). Add the chicken and some salt and pepper and stir, cooking until you can’t see any more pink. Then add the ginger, garlic, and bell pepper, and cook until softened and fragrant, about 3 minutes.

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Add the cabbage and stir, cooking about 3 more minutes to soften.

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Pour in the chicken stock and water and simmer for 15-20 minutes, stirring occasionally.

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Add the edamame and noodles and cook until the noodles are done. Remove from heat and stir in the soy sauce, then taste and add salt and pepper accordingly.

Garnish with chopped onion or green onion and cilantro, and more soy sauce if you like. Quick wonton soup in about half an hour!

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Scarborough Fair Roast Chicken.

Are you going to Scarborough Fair?
Parsley, sage, rosemary, and thyme
Remember me to the one who lives there
She once was a true love of mine.

If you love this song as I do, it’s likely because you know the beautiful version sung by Simon and Garfunkel. And if you love it as I do, you might also use it as a guide to seasoning chicken (more on that later). Knowing it was much older than a 60s hit, I decided to comb the web a bit to learn about the history of the song. There’s a pretty interesting Wikipedia article on this old ballad that gives a bit of background; the playfulness of the lyrics is what interests me most. Part of the song is from the point of view of a young man who instructs his love to do impossible tasks for him, and then it switches to her point of view. She gives him equally impossible tasks—and their relationship depends on the completion of these tasks. It’s sweet and a little goofy, despite the utterly mournful vibe of the S&G hit.

But when you really pay attention to the words of “Scarborough Fair,” it doesn’t make sense, at least to me, why the four herbs (parsley, sage, rosemary, and thyme) are mentioned in every single verse. They don’t have anything to do with the rest of the song! For me, this lovely herbal repetition has dictated the way I season chicken dishes for as long as I’ve been cooking (so it’s no surprise that parsley, sage, rosemary, and thyme feature in my whole roast chicken as well). But since I’m sure the point wasn’t to help people flavor meat, I did some Googling to see if there was an explanation. I found a few theories, my favorite of which says that these four herbs, when used together, ward off the evil eye. So look away, all you devils out there—this chicken is protected by musical magic! Taste the magic, people.

I have one serving suggestion that I will repeat at the end of the recipe, because it really is a good idea: make sure to have a crusty baguette on hand, because you’re going to want to sop up those heavenly juices.

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INGREDIENTS

1 whole chicken, rinsed and patted dry
olive oil (regular, not extra virgin)
1 tbsp dried parsley
1 tsp dried sage
1 tsp dried rosemary
1 tbsp dried thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
2 bay leaves
salt and pepper to taste

Just the Recipe link: Scarborough Fair Roast Chicken

DIRECTIONS

Preheat oven to 400 F.

Put your chicken in a pan, legs- and breasts-side down, and drizzle with olive oil. Combine the parsley, sage, rosemary, thyme, garlic powder, cayenne pepper, salt, and pepper, and sprinkle half over the chicken. Then flip the chicken so that the legs and breasts are facing up, and repeat the olive-oil-drizzling and the spice-sprinkling. You could massage the spices into the chicken a bit if you like; I didn’t feel like it today. It’s the cook’s prerogative.

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Pop it in the oven for about an hour and 15 minutes, depending on the size of your bird. It’s done when the juices run clear and the meat has lost its inner pinkness.

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That’s all! Roast chicken is incredibly easy. Definitely not the kind of task that the young man in “Scarborough Fair” would have requested of his lover. And when you eat this, you’ll enjoy it so much more if you have a nice crusty loaf of bread to dip into the juices—sometimes I think they’re the star of the show, they’re just that good.

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Cauliflower Crust Pizza.

This recipe is a tribute to a friend who so generously acted as beauty consultant / hair colorist for me yesterday. To thank her, I made these gluten-free pizzas, which are completely delicious whether g-free is your lifestyle (hers) or not (mine). Though gluten is fine by me, I’ve found that a lot of the things I love to cook (and eat) are already gluten-free. So when I find a recipe, like this one, that is totally dreamy and healthy AND fits in with the g-free life, I love to share it. This is one of those! I came upon essentially the same ingenious recipe on 3 of my favorite blogs, and this is my version of that awesomely tasty and healthy pizza. Yum! And thanks Jeni!

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INGREDIENTS

for crust:
2 cups cauliflower stems and florets, grated
1 cup mozzarella cheese, shredded
oregano and granulated garlic to taste
1 egg
salt and pepper
2-3 tbsp cottage cheese, to hold it together

topping ideas:
1/2 cubed chicken breast, sauteed with salt, pepper, and paprika
shredded mozzarella
grape tomatoes, quartered
green onions, chopped

Just the Recipe link: Cauliflower Crust Pizza

DIRECTIONS

Preheat oven to 450 F.

First, put the grated cauliflower into a bowl and microwave for 7 minutes, covered with a washcloth or paper towel. When it’s cooked, mix all the crust ingredients in a bowl. Use more or less cottage cheese, depending on how dry the mixture is and how it’s holding together.

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On a greased baking pan, shape the cauliflower mixture into two flat discs, as thick or thin as you like.

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Bake them for about 15 minutes, or until the edges are browned and the top is flecked with bits of golden melted cheese. The thickness of the crusts will affect baking time, so make sure to keep an eye on them.

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Once the crusts come out of the oven, I use a spatula to loosen them from the bottom of the pan and make sure they come off in one piece, because this will be a lot harder to do once they’re topped with cheese and other wonderful things.

Before you start with the toppings, turn up your oven to broil (or to very, very hot!). The pizzas only have a few minutes left to cook, and we want to do it at a high heat.

On to the beautiful toppings. They can truly be whatever you want – we went with chicken, green onion, tomato, and cheese, and they were fantastic!

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Stick back in the oven for 3-5 minutes, until the cheese is melted and has started to turn a little golden. Sprinkle with some more green onion or some oregano and dig in!

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Rosemary Lemon Roasted Brussels Sprouts.

Let’s keep this simple: I love Nigella Lawson.

I love her recipes. I love her witticisms. I love her energy.

My approach to cooking is strongly influenced by something she once said: “Don’t worry if bits of eggshell get into the bowl. It proves it’s homemade.”

So when I made her recipe for roasted brussels sprouts and discovered that a few lemon seeds had made their way into my final product, I wasn’t bothered in the least.

All is right with the world. Try these Rosemary Lemon Roasted Brussels Sprouts a la Nigellissima yourself, and just be sure to mind the pips!

Rosemary Lemon Roasted Brussels Sprouts | KellyintheKitchen | olive oil, lemon zest, 1 clove garlic, 1 sprig rosemary, 100 g brussels sprouts, 1 tbsp parmesan cheese, salt and pepper

INGREDIENTS

olive oil
1 lemon, zested to taste (I go lighter on lemon zest but Nigella’s recipe calls for the zest of a whole lemon)
1 clove garlic, grated or finely minced
1 sprig rosemary
a few handfuls of brussels sprouts, trimmed and halved (you want enough to form a single layer on the bottom of a standard sized cast iron skillet)
1-2 tbsp parmesan cheese (to taste)
salt and pepper
NOTE: this recipe doubles and triples easily if you’re cooking for a bigger group!

DIRECTIONS

Preheat oven to 425 F.

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Drizzle olive oil on the bottom of a pan (I used my cast-iron skillet). Grate the garlic and lemons zest into the pan and, tearing the rosemary leaves apart roughly, strew them about the pan. You can leave them large enough to remove at the end if you like. Add the brussels sprouts and toss to coat.

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Roast for about 15 minutes, until starting to become tender. Drizzle with lemon juice and sprinkle with parmesan and salt and pepper at pop back in the oven for another 5 minutes. They’re ready when they’re tender but still have a little bit of bite in them.

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Pull out the rosemary leaves and serve ’em up! These make a fantastic side dish to an herby roasted chicken, but we ate almost all of them straight out with our fingers. Yeah, they’re that good!

Chocolate Crepes with Berry Yogurt Filling, and My Battle with Search.

When I first started this blog at the beginning of 2012, I was so excited to have a place to share my love of recipes and ingredients and eating. I was so excited, I even hoped that my blog might get some followers, and that some of those followers might find my blog via search engines. In order to test this hypothesis, I decided to search for my blog in google, to see where it popped up and what the little blurb looked like. But to my horror (and yours, too, if you ever searched “kelly in the kitchen” back then), I discovered that a fellow Kelly—the infamous R&B singer R. Kelly—was stealing all my search term thunder. The first, oh I don’t know, 15 pages of the google results were filled almost exclusively with links to Mr. Kelly’s song, “Sex in the Kitchen.” Since we shared the search terms “kelly in the kitchen,” we had to share the space, and as a result, my humble little recipe blog was banished to search engine oblivion. I figured no one would ever find me.

Fast-forward to today. My site traffic is up, with a handful of inbound and outbound links (all of which google rewards websites for), and things are looking up. So I decided today to search for my blog in google again, to see if anything had changed. And I am proud to say that the search landscape looks quite a bit different today! KellyintheKitchen.net is now the 3rd result returned from a search of those same words, behind another blog and, yes, a link to R. Kelly’s notorious song. That’s a huge win for a little blogger in the Battle of the Search Terms! I may never shake the haunting specter of R. Kelly and google results weirdness, but I’m happy to at least be on page one, above the fold, where I’ve wanted to be all along!

Anyway, chocolate crepes with yogurt and berry filling…

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INGREDIENTS

1 tbsp butter
1/3 cup semi-sweet chocolate chips
1 cup milk
2 eggs
1 tsp vanilla extract
scant 1/4 cup sugar
1 cup flour, sifted
1 cup frozen berries (of course, fresh would be great, too – your filling will just be chunkier)
1 cup Greek yogurt
squeeze of honey
water
cooking spray or butter
lemon juice

Just the Recipe link: Chocolate Crepes with Berry Yogurt Filling

DIRECTIONS

Put the butter, chocolate, and milk in a pot over medium low heat and bring to a simmer, stirring to start the chocolate melting. Remove from heat and continue to stir until everything is dissolved.

Crack the eggs into a bowl with the sugar and vanilla and whisk together. Then switch to a big spoon and stir in the flour. You’ll get an annoyingly-sticky paste that is hard to stir. Pour in the milk mixture and stir to combine. Let this batter sit for 30 minutes.

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To make the berry filling, put the frozen berries in a bowl with warm water to thaw out. I usually change the water once, just to move the thawing along a little faster.

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Then drain the berries and mix with the yogurt and honey. Set aside.

After 30 minutes have passed, pour the crepe batter through a mesh strainer to get some of the lumps out. This step isn’t absolutely necessary, but I find that no matter how careful I am about lumps, I always have some in my crepe batter, so I like to strain it.

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At this point, check your batter for consistency. We’re going for a pretty watery consistency, almost like whole milk. So add water, one tablespoon at a time, until your batter is the right consistency.

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To cook, butter or spray a pan with cooking spray and heat over medium. Using a ladle or measuring cup, pour in a small amount of batter into the center of the pan and immediately swirl around to the edges of the pan. The first crepe is notoriously a failure, so don’t feel bad if your first one looks like this:

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The French say to give the reject first crepe to the dog. Since these have chocolate in them, I figured Penny’s little tummy wouldn’t appreciate it, so I ate the ugly one, because my tummy does appreciate it. Regardless, the next few should work out better.

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Once all the crepes are cooked, fill them. The two usual ways are to dollop the filling down the center of the crepe (the diameter, if we want to get geometric), and fold each side over to the center, like this:

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Or to spread the filling over one quadrant of the crepe (can breakfast foods have quadrants?), fold it in half, and spread over the crepe layer that sits on top of the filled quadrant and fold again (that sounds confusing….just look at my picture):

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To finish, drizzle with a squeeze of lemon. Dust with powdered sugar if you like – we were too hungry and ate them up before I could go rustling through the baking cabinet.