, , , , ,

RECIPE: Madeleines for BC Living - From Scratch

, , , , ,

Madeleines
for BC Living “From Scratch” Column
May 2025

I did a big spring clean of my oven and rediscovered my madeleine pan and immediately got the hankering for some sweet golden lemon cookies! These French treats can be a little finicky to make as the batter is very delicate and airy, but they’re completely worth the work when you pop one in your mouth still warm from the oven. 
 
You can also play around with the ingredients – instead of lemon zest (or in addition to) add lavender, or orange and chocolate. The possibilities are endless and delicious. 
 
INGREDIENTS 
 
- ½ cup (unsalted) butter 
- 2 eggs – room temp 
- ½ cup sugar 
- 2 tsp lemon zest 
- 1 cup AP flour 
- ½ tsp baking powder 
- 1 tsp vanilla extract 
- pinch of salt 
- powdered sugar for sprinkling (optional) 

*You will need a madeleine pan for this recipe 

 
INSTRUCTIONS 
 
In a small pan, melt the butter and then set aside to cool while you prep the rest of the ingredients. 
 
In a large bowl, or in a stand mixer with the whisk attachment, beat the eggs and sugar at high speed for about 10 minutes. You want to mixture to be pale and when the beaters/whisk is lifted it should form ribbons. Add in the lemon zest and vanilla and beat to combine. 
 
In a separate bowl, whisk the flour, salt and baking powder until combined then, with a spatula, fold the flour mixture into the egg mixture a small bit at a time. You want to be gentle so as to not over mix. Keep it light! 
 
Finally fold in the melted butter until it is incorporated. 
 
Cover with plastic wrap and chill in the fridge for a maximum of one hour. 
 
Preheat the oven to 350F and prep the madeleine pan by brushing it with melted butter. You can also flour the pan to help keep the madeleines from sticking but I was able to remove them without doing so. 
 
When the batter has finished chilling, scoop about 1 tbsp into the center of each of the cookie wells – you don’t need to spread it around, it will expand while baking. 
 
Bake for 10-12 minutes until the cookies spring back and are nicely browned. Transfer the cookies to a wire rack right away to let them cool. 
 
If you want to (I definitely did) you can sprinkle with powdered sugar to serve. 
 
The cookies are best the same day (and warm), but I found putting them in a paper bag let them stay moist overnight for breakfast the next morning. 
 
ENJOY! 

, , , , , ,

RECIPE: Chicken Pot Pie for BC Living - From Scratch

, , , , , ,

Chicken Pot Pie
for BC Living “From Scratch” Column
April 2025

After I started experimenting with making my own pie crust (click here to see that recipe), I decided this wet weather called for a Chicken Pot Pie. Despite never attempting anything like this, it actually turned out really well and hit the spot. 
 
One of the nicest things about this is that you can choose whichever kind of vegetables you’d like. I had some leftover corn from the summer in my freezer, so I added that in, and there were still some carrots kicking around in the garden, so I pulled those as well. In fact, you don’t even have to make this with chicken, you could go for all vegetables or maybe substitute beef if you’d like. 
 
 
INGREDIENTS 
 
- homemade pie pastry – click here for a how-to 
- 1 medium onion, finely chopped 
- 1 tbsp butter 
- 2-3 cups cooked chicken (more or less depending on your vegetable ratio) 
- 2 cups of mixed vegetables (chopped carrots, and celery, corn, peas etc.) 
- ½ cup flour 
- 2 cups chicken (or vegetable) broth 
- ¾ cup whole milk 
- 2 tsp poultry or Italian seasoning 
- one egg 
- salt and pepper 
- fresh thyme sprigs for garnish (optional) 

 

INSTRUCTIONS 
 
Make the pie pastry with the instructions above and keep chilled until ready to roll out. 
 
Preheat the oven to 450 Fahrenheit. 
 
In a large pan, melt the butter and then add the onions, cooking for a few minutes until translucent. Then add the flour and seasoning, and some salt and pepper, stirring and cooking until the flour smell starts to taper off. 
 
A small amount at a time, add the milk, whisking as you go to make sure there are no chunks of flour, and then repeat with the broth until all have been incorporated. 
 
Continue stirring for several minutes until the mixture starts to thicken and then set aside. 
 
Roll out your pastry and then line a pie plate with the bottom sheet, trimming as needed. 
 
Add your chicken and vegetables, spreading them evenly on top of the pastry, then carefully pour your gravy mixture on top of it (this will help prevent the bottom pastry from getting too soggy). 
 
Place the second rolled out sheet of pastry dough on top of the pie, trimming and sealing the edges as you go. You can also flute or crimp the edges to make it look even nicer. Make sure to cut a few slits in the top of the pastry to let steam escape – either with a knife or a bread lame. 
 
Mix an egg in a small bowl and with a pastry brush, coat the top in a thin layer of egg wash – this will give it some extra browning. 
 
Place in the oven and cook for 15-20 minutes until the pastry is nice and golden brown. 
 
Let sit for at least 10 minutes before cutting in and serving, as it will be extremely hot and might fall apart. 
 

ENJOY! 

Follow me on Social Media