tag:blogger.com,1999:blog-12774302.post8943643389665709929..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: Is It Pretty? No. Is It Good? Yes.cookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-12774302.post-73741003172199265962008-06-27T19:49:00.000-07:002008-06-27T19:49:00.000-07:00Limoncello: Squee! You made me happy. I'm pleased ...Limoncello: Squee! You made me happy. I'm pleased you loved the recipe, and now you have a technique for other seasonal vegetables. (I should have told you about the time I made this bread pudding with peaches and sweet cheeses; no garlic.)cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-6737835974061135422008-06-27T19:12:00.000-07:002008-06-27T19:12:00.000-07:00This comment has been removed by the author.limoncellohttps://www.blogger.com/profile/04900007779042464131noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-37313019603330975092008-06-27T19:11:00.000-07:002008-06-27T19:11:00.000-07:00I realize it's a little late in the game, but I lo...I realize it's a little late in the game, but I loved this recipe so much I had to come back and thank you for pointing it out.<BR/>I did indeed buy the morels at the CC market (about 3 weeks ago) along with the last of the green garlic for the season. Split 50/50 morels and crimini.<BR/>You know what's sweet about this recipe? I love that it's got perfect spring elements in a classic winter dish. And in spring, you kinda have to hedge your bets, ya know?limoncellohttps://www.blogger.com/profile/04900007779042464131noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-84914211632643129962008-06-01T19:19:00.000-07:002008-06-01T19:19:00.000-07:00I love Deborah Madison, but I always cut back mass...I love Deborah Madison, but I always cut back massively on the amount of cream, cheese, and diary she uses. I generally use her as a guide to combinations. Her savory puddings are delectable, but they're awfully good in lighter versions too. Hmm morels...I think I'm going to have to try this!Catherinehttps://www.blogger.com/profile/13416412232636141747noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-76549843310164844222008-05-29T11:37:00.000-07:002008-05-29T11:37:00.000-07:00Limoncello: I like your observation on soups::cass...Limoncello: I like your observation on soups::casseroles. Heh. And I think a pressure cooker is a fast slow cooker (seriously; same stuff goes into them).<BR/>Morels are $28 a pound at our market; we subbed half fresh shiitakes (good!).cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-110649307931468782008-05-28T21:57:00.000-07:002008-05-28T21:57:00.000-07:00PS: If you enjoy the book sprinkled with gomasio (...PS: If you enjoy the book sprinkled with gomasio (probably *not* better than it sounds), you'll LOVE the casserole with a dusting of the stuff!limoncellohttps://www.blogger.com/profile/04900007779042464131noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-17008640371349473152008-05-28T21:53:00.000-07:002008-05-28T21:53:00.000-07:00I make over 50 pots of soup a year, and a fair num...I make over 50 pots of soup a year, and a fair number of casseroles. As someone posited, "What's a casserole but REALLY thick soup?" <BR/>An adaptation of the brown rice/tofu/veggie casserole from "Greens" (sprinkle it with gomasio!) is really wonderful. Much better than it sounds - promise.<BR/>I Had to ask someone to find and type up the bread pudding recipe for me. What did you do for 'shrooms, CC? I love, love, love morels and can't abandon them in this one. But the price just "dropped" to $37/pound! Yikes.<BR/><BR/>Off to find the ma po tofu and cottage pie recipes....limoncellohttps://www.blogger.com/profile/04900007779042464131noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-15979096307384889422008-05-28T10:02:00.000-07:002008-05-28T10:02:00.000-07:00Lore: Aw, thanks. I don't even think that rule is ...Lore: Aw, thanks. I don't even think that rule is unwritten; it's written now! :D<BR/>You're "seeing" how beautiful it is because you have lots of experience with good food.<BR/><BR/>Erin S: I guess you can always pretty up an ugly mess with browned cheese on top! Yum.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-68494861213433952782008-05-28T08:14:00.000-07:002008-05-28T08:14:00.000-07:00ugly?? no way. I love the cheesy brown top--looks...ugly?? no way. I love the cheesy brown top--looks delish to me!Erin S.https://www.blogger.com/profile/11402199064815101277noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-35021126729784776352008-05-28T00:38:00.000-07:002008-05-28T00:38:00.000-07:00I think there must be an unwritten rule somewhere:...I think there must be an unwritten rule somewhere:"The tastiest is not always the prettiest". Anyone who's been giving cooking a chance knows this, so we might as well publicly admit it :D.<BR/>That being said, I really need to wipe my drool off the keyboard!Lorehttps://www.blogger.com/profile/17536992569152007927noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-15045121118476406212008-05-27T14:07:00.000-07:002008-05-27T14:07:00.000-07:00Greg: Gruyere is just one of the tasty secrets. I ...Greg: Gruyere is just one of the tasty secrets. I think Cranky might even have grated "a little too much" for this recipe.<BR/><BR/>El: LOL! I am the casserole queen. I have so much old, fusty Corningware... Now I'm prowling through Madison's books for more recipes.<BR/><BR/>Stacie: As the guy said on the sports talk show, "If God didn't intend for us to eat cats, why'd he make them outta meat?"<BR/>Meat's OK. Even Deborah Madison eats meat.<BR/><BR/>Katie Z: "Already eaten"! Ha ha. Like that's going to keep us from making these beloved, ugly dishes!<BR/><BR/>Kudzu: OMG, did you see DancingMorganMouse's recent post, based on this very phenom, titled "Brutto Ma Buono"?<BR/>Tsk. All my worldly, cultured friends!cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-29859574347400030702008-05-27T13:55:00.000-07:002008-05-27T13:55:00.000-07:00I always love to remember the name of the Italian ...I always love to remember the name of the Italian cookies they call "brutti ma buoni" --- ugly but good, homely little lumps of sweetness. It can apply to all sorts of edibles.kudzuhttps://www.blogger.com/profile/17568605434930160363noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-22333354536546577622008-05-27T13:01:00.000-07:002008-05-27T13:01:00.000-07:00I have a wonderful potato, ham and broccoli gratin...I have a wonderful potato, ham and broccoli gratin... When I have tried (often) to take a pic they always look like, well, like it's already been eaten.... Maybe I should fake it and do it raw....<BR/>This, knowing what it is, looks wonderful!Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-36471294536721275722008-05-27T08:02:00.000-07:002008-05-27T08:02:00.000-07:00I think you may be right, I think she just knows! ...I think you may be right, I think she just knows! Working in veggie kitchens, I used her as The Word and for great reason. Who needs meat when veggies taste that good!<BR/>p.s I love meat.Staciehttps://www.blogger.com/profile/13522447943395054768noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-41585070444177281152008-05-26T13:02:00.000-07:002008-05-26T13:02:00.000-07:00You know, CC, I was going to comment on your last ...You know, CC, I was going to comment on your last post that one dish that's gone all unpopular is the humble casserole, and my goodness, you go and post a casserole! I worship at the altar of Ms Madison. I made her corn cakes this morning for breakfast (from VCFE: it took her 6 years to make that book) and...wow did we eat them quickly. She's great!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-42086158407971765822008-05-26T12:01:00.000-07:002008-05-26T12:01:00.000-07:00Pretty darn tasty I bet.I always forget how much I...Pretty darn tasty I bet.I always forget how much I love Gruyere chees.Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-70208251108766403832008-05-26T11:55:00.000-07:002008-05-26T11:55:00.000-07:00Mary Coleman: Even the recipes you *can't believe*...Mary Coleman: Even the recipes you *can't believe* would work... come out superb. I'm sorry I don't use her book more, but I'm not much of a recipe person.<BR/><BR/>Judith: What a great story. I'm so happy you finally got the book; it IS a bible.<BR/><BR/>Anna Haight: Perfect for these damp days we've been having. (I'm looking forward to taking a peek at your "ugly" food.)<BR/><BR/>Heather: No, don't wait. And don't use T-giving seasonings like sage and... (what IS it that makes T-giving foods taste so T-giving?). Try it now. Spring flavors.<BR/><BR/>Linda: I hate typing out recipes so I rarely include them... But you're in luck; the Washington Post ran a version of it at<BR/>http://projects.washingtonpost.com/<BR/>recipes/2007/05/09/<BR/>asparagus-and-morel-bread-pudding/<BR/><BR/>ChrisB: I make your cottage pie ALL The Time, so I hope you will give this a try and think of ME!! (Link to recipe above.)<BR/><BR/>Anna Banana: I don't use that book as often as I should... Thanks for the nudge.<BR/>You are welcome for the chili bean sauce! That makes me happy.<BR/>For a new, fun, Korean nudge toward hot condiments, go check out Heather's blog (she just commented, above) and search for -- of all things -- venison.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-47903351809700426312008-05-26T07:13:00.000-07:002008-05-26T07:13:00.000-07:00I'm a big fan of Deborah Madison. My 2 favorites ...I'm a big fan of Deborah Madison. My 2 favorites are from Vegetarian Cooking for Everyone. They're both on page 600, tofu dishes my kids will eat. Hoping the savory bread pudding/strata from this book will be popular.<BR/><BR/>By the way, cookiecrumb, thank you for the Ma Po Tofu link a while ago. Chile bean sauce (aka Szechuan bean sauce) now makes fried rice and other formerly bland things much more interesting.Anna Bananahttps://www.blogger.com/profile/10824356086811880655noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-31111229084732137942008-05-26T04:46:00.000-07:002008-05-26T04:46:00.000-07:00I love 'homely' dishes and I am drooling~ it's col...I love 'homely' dishes and I am drooling~ it's cold wet and miserable here in the UK so this would go down well!ChrisBhttps://www.blogger.com/profile/06958330170295676200noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-54555459009667417112008-05-26T02:07:00.000-07:002008-05-26T02:07:00.000-07:00Can you print the recipe? Did I miss it somewhere?...Can you print the recipe? Did I miss it somewhere?Lindahttps://www.blogger.com/profile/07041872314763651462noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-52307282691648017382008-05-26T00:37:00.000-07:002008-05-26T00:37:00.000-07:00Oh good god. I've been thinking about savory bread...Oh good god. I've been thinking about savory bread puddings for at least the last two Thanksgivings in a row. I guess I don't hafta wait!Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-38021157922767164992008-05-25T22:00:00.000-07:002008-05-25T22:00:00.000-07:00That looks like it tasted good indeed. I made an ...That looks like it tasted good indeed. I made an ugly but good dish myself today, now I have the guts to publish it!Anna Haighthttps://www.blogger.com/profile/01322505190424736466noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-65006070292810607162008-05-25T20:42:00.000-07:002008-05-25T20:42:00.000-07:00Oh I *love* her! I haven't had a look at local fl...Oh I *love* her! I haven't had a look at local flavors, but I took the great big one whose name now escapes me out of the library to copy recipes from. When I started going through it I realised there was no way I could just pick and choose. Not only are the recipes perfect for my lifestyle and cooking style, but the basics and tips are so useful. I ended up saving up Lexis points (a reward system for a law search engine where you earn points to get free stuff) for several months until I had enough to get my own copy, and it just arrived last week. I can't wait to start trying the recipes. I just know that cookbook is going to be my Bible.Avoryhttps://www.blogger.com/profile/12421329030289929378noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-47095357595999589902008-05-25T19:03:00.000-07:002008-05-25T19:03:00.000-07:00You are so right about Deborah Madison. She outthi...You are so right about Deborah Madison. She outthinks cooks. Just did a Jicama Salad from Greens Cookbook and could not come up with anything to improve it. This bread pudding sounds wonderful!Mary Colemanhttps://www.blogger.com/profile/04258358674611115100noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-79986969437437402152008-05-25T18:48:00.000-07:002008-05-25T18:48:00.000-07:00Dagny: Yes. That good!Glad to hear about your appe...Dagny: Yes. That good!<BR/>Glad to hear about your appetite.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.com