Madame Croquette

 Ingredients 1 pounds carrots peeled 1 pounds of daikon radishes, peeled ½ red cabbage 1 cup plus 4 teaspoons of sugar 2 teaspoons salt 1 1/2 cups apple cider vinegar 1 cup rice wine vinegar 2 cups warm water About 3 pint jars  Recipe Julienne the carrots, the cabbage, and the daikon radish. Cut them [...]

Vanilla beans are considered the most expensive agricultural commodity, after saffron. The vanilla bean is a fruit that is created as a result of pollinating orchid flowers and it’s so expensive because pollination has to be done by hand and on an individual basis. Nevertheless, vanilla with its exotic, luscious taste has crazed generations for centuries, creating a robust industry in the process. In cooking, vanilla beans are commonly replaced [...]

Pomegranate is simply the most user-unfriendly designed fruit. All those stupid little, yet delicious seeds stuck inside a cavernous shell, glued by a white web that are  just so hard to get out without making a HUGE mess. Unfortunately, I love it and I have had many embarrassing moments trying to eat the seeds of pomegranate. At work, picture a [...]

Hi everybody! The year 2012 has been a wonderful experience for me! I started this blog in an effort to document the recipes I made at home for my family and friends, but thanks to your kind comments and positive feedback, it has turned into so much more! As of today, Madame Croquette has had [...]

Ingredients 1 1/4 cup Champagne  1 cup Pomegranate juice 1/4 cup Rum  2 packets of gelatin and 3/4 teaspoon   Directions In a small sauce pan, sprinkle the Knox and pomegranate and stir until completely dissolved. Over medium heat, mix the gelatin and juice until it’s disolved, about 5  minutes. Let sit for 1 minute, [...]

Ingredients 4 cups Heavy Cream 2 teaspoon Cinnamon  Ginger 3 pieces, peeled and sliced 1/2-inch thick 1/4 teaspoon Ground Nutmeg 1 1/2 cups Sugar 1 Vanilla Bean 12 large Egg Yolks 1 large Ripe Persimmon, peeled and sliced 1/4-inch thick Directions 1. Heat the oven to 300 degrees F. Place eight 6-ounce crème brûlée dishes in a roasting pan; set aside. 2. [...]

Hi all, I know I have not been very active on my blog lately, but my new job/life situation has kept me away from my favorite place in the world, the kitchen. This quick and highly political rant is about voting yes on Prop 37 for the California elections. The truth is Genetically Modified Organisms are not only disgusting but also really [...]

Ingredients One salmon fillet Ground ginger Salt and pepper For the marinade 4 cups of soy sauce 5 tablespoons honey 1 cup of sugar ½ ginger root, chopped 5 garlic cloves 1 cinnamon stick ½ bunch cilantro Directions Mix all ingredients in a saucepan and simmer for 10 minutes. Marinate the fish with the mixture [...]

Inspired by Alton Brown’s recipe Ingredients 1 pound leeks, cleaned and dark green sections removed 3 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for seasoning 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small 1 quart vegetable broth, preferably homemade 2 cup heavy cream 1/2 teaspoon white pepper 2 English [...]

Ever now and again we are confronted with a culinary conundrum. What to do with too many lemons? To let them be or to let them bake? Ok, enough with lemon poetry and here is what happened. I went to Costco and got large quantities ingredients to make several dozens of these cute little goat cheese berry tartlets.  I needed the lemons to make the [...]