Between batches of savory curry madeleines (better not frozen), I am pounding out this post. The process of cooking is taking longer than I expected because of mechanical difficulties. I have one madeleine mold, which I bought 20 years ago when I was living in Brussels and spending weekends in Paris and figuring that I’d be back in the U.S. in a year and wouldn’t it be cute to have something so quintessentially French? And then I more or less stayed and had easy access to excellent madeleines and I focused instead on making things I couldn’t get here–Mexican food–and never made madeleines until a couple of weeks ago.
I don’t see a point in buying another madeleine mold; as good as these curry-cheese madeleines are, I don’t expect to make them all the time, much less a double batch.
And since the madeleines stick ever so slightly, I have to wash the mold between batches. (I tried oil, butter, butter and flour, but the madeleines still cling to the supposedly nonstick mold.)It takes forever!
Do you ever have crises like that?
I don’t consider it a huge crisis. I wanted everything to be done today, and I still think it’s possible.
Meanwhile, some local color. The Carcassonne Christmas market officially opens tomorrow, though it has been set up for a while.
Here are some photos from last year.
Complete rundown of the party, recipes, photos and how-to coming Tuesday!!! Promise!