EatinEatOut : Summer 2013
WWW.EATINEATOUT.CA 57 Pistachio Madeleines love to bake. A lot. Pies, cakes, cupcakes, scones, mini tarts, brownies, squares, cookies ... you name it ... I probably love to bake it! I started my blog The Twisted Chef in order to share my love of baking with as many people as possible. The blog is all about taking traditional recipes and put- ting my own twist on it. Along with shar- ing recipes and baking tips, I've volunteered in a few restaurant kitchens around Ottawa, and will often blog about my food experiences in and around town. The Twisted Chef evolved into a local TV show, Must.Love.Food. I'd describe it as an extension of the blog: I get to chat with friends, new and old, try new recipes, learn chef's tricks ... and share my love of food with Ottawa viewers. I 2 eggs 1/2 tsp vanilla 1/4 cup + 1 tsp sugar 2 tsp honey 3/4 cup flour, sifted good pinch of salt 1/4 cup + 2 Tbsp ground pistachios 1/2 cup butter, melted and slightly cooled *you will need a madeleine pan in order to make these little cakes. The pan is available at any kitchen store. In the bowl of your stand-mixer, using the whisk attachment, beat together the eggs, vanilla, sugar and honey. Beat for 5 minutes at high speed; you want the batter to double in size. Meanwhile combine the flour, salt and ground pistachios in a small bowl. Once your batter has doubled in size, use a large spatula and fold in a third of the dry ingredients into the wet batter. You don't want to add too much at once; otherwise your batter will deflate. Repeat this process 2 more times. You'll notice that the batter has become quite thick: slowly drizzle the melted butter along the sides of the bowl ... now the batter will look "flooded". That's fine. Fold the butter into the batter. Pour the batter into a container and chill it in the fridge for at least 1 hour (preferably overnight). Heat your oven to 375ºF. Spray your madeleine pan with non-stick spray. Drop 1 Tbsp into the centre of each mould. Bake for 8 minutes: they will be golden around the sides, and will spring back to the touch. Remove immediately from the pan and cool on a wire rack. Sprinkle with powdered sugar ... or simply dunk in your coffee.