In the Monticello Mold

DEAR SOS: I would love for you to obtain the recipe for the pistachio madeleine cookies at Keswick Hall at Monticello in Keswick, Va. It would be well worth the effort. Can you?

REBECKA DICKSON

Calabasas

DEAR REBECKA: With pleasure. Executive pastry chef Stephan Blaser was delighted to share his unique recipe.

Keswick Hall Pistachio Madeleines

Active Work Time: 20 minutes * Total Preparation Time: 1 hour plus 2 hours chilling

1 1/2 cups (3 sticks) butter, plus more for greasing

1 1/3 cups sugar

4 eggs

1/2 teaspoon vanilla extract

Dash salt

1/2 cup chopped pistachios

2 cups flour

* Heat 1 1/2 cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you’ll need 1 1/4 cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard.

* Mix clarified butter and sugar until fluffy. Add eggs 1 at a time. Add vanilla and salt. Fold in pistachios and flour.

* Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds.

3 1/2 dozen madeleines. Each madeleine: 118 calories; 79 mg sodium; 38 mg cholesterol; 8 grams fat; 11 grams carbohydrates; 2 grams protein; 0.04 gram fiber.

Bossie in a Bowl With Ginger

DEAR SOS: When I lived in Orange County, a guilty pleasure was to indulge in beef bowl dishes from beef bowl chains. If you can’t get the recipe, would you please come up with a comparable one? The beef bowls are especially yummy with lots of ginger on top.

JANET MYERS

Murrieta

DEAR JANET: Here’s a facsimile, which should be almost like eating at a beef bowl restaurant. Pickled ginger strips to sprinkle on top of the beef bowl are available in small containers at most supermarkets. Look where refrigerated Asian products are kept. Sukiyaki beef can be found at Japanese markets.

Ginger Beef Bowl

Active Work and Total Preparation Time: 15 minutes

1 tablespoon sesame oil

1 pound sliced sukiyaki beef or any thinly sliced steak

1 (1-inch) piece ginger root, grated

1/4 cup soy sauce

1 tablespoon sake

1 to 2 tablespoons toasted sesame seeds

Hot steamed rice or shredded lettuce

Pickled ginger

* Heat oil in large skillet over high heat. Add beef, a little at a time, to separate slices. Stir-fry until beef loses its red color, 2 minutes. Add ginger and toss to mix. Add soy sauce and sake and stir-fry until liquid is absorbed, 3 to 5 minutes. Sprinkle with sesame seeds and toss lightly. Serve over hot steamed rice in bowl or over bed of shredded lettuce. Sprinkle with pickled ginger to taste.

4 servings. Each serving: 175 calories; 1,057 mg sodium; 50 mg cholesterol; 8 grams fat; 2 grams carbohydrates; 21 grams protein; 0.09 gram fiber.