Madey Edlin

Archive for November, 2009|Monthly archive page

Two-Toned Chocolate Mousse

In Chocolate, dessert on November 23, 2009 at 5:51 pm


I was thinking I would do a Thanksgiving post this week, but I couldn’t think of anything that would interest my readers. I figure you know how to mash the potatoes, and cook the turkey, so I am doing something that could end up on your Thanksgiving desert table, or maybe a little sweet to enjoy after the guests have left.
I wanted to make something chocolaty and hard to make, big mistake. I made Martha Stewart’s Chocolate Mousse Cake (in which you make individual chocolate cakes, and pipe 2 layers of dark, and milk chocolate mousse into the cake while being shaped with wax paper cones that fall apart.) And it took all afternoon, and it looked more like a big pile of mess rather then a 4 inch triple chocolate cake. But I thought that if I just made the mousse and put in the ramekins, like most mousse, and not worry about piping and making a huge mess with molds that won’t stay together, it would be a whole lot easier. Umm yes, it was. Just a reminder that simple is usually better.

So with no further ado [simple] Chocolate mousse (with out the fuss of piping, and cakes that will fall over, and look like a pile of chocolate).

· 3 1/3 cups heavy cream
· 8 large egg yolks, room temperature
· 1/2 cup sugar
· 1/4 cup light corn syrup (I used honey)
· 7 ounces bittersweet chocolate, melted
· 2 teaspoons pure vanilla extract
· Salt
· 7 ounces milk chocolate, melted

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

(Photos by MAKA pics madey-kay.blogspot.com)
(Original recipe Martha Stewart)

Advertisements

French Onion Soup

In Dinner, French, Health, Onion, Soup on November 16, 2009 at 3:00 pm

<!– /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1487437266; mso-list-type:hybrid; mso-list-template-ids:1721413878 1807127060 -1882697494 -1215416120 -896646842 -1521449026 753941502 -814550762 -2092921628 -1371132792;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} @list l1 {mso-list-id:2011829398; mso-list-type:hybrid; mso-list-template-ids:-918143016 -1333602198 -492015946 -736612950 1178237512 -1197051562 1638007482 -621222502 -367893948 1046643140;} @list l1:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} –I have never tried this before, but we all loved it! Amazing! So perfect for this cold wintry time.

The only thing I would do is cook the heck out of the bread, I didn’t cook it long enough so the bread was instantly soggy when it hit the soup. You know how when you make biscotti you don’t want it to instantly soak of the coffee, so you cook it to death; that’s the idea here.

I know the cooking time looks daunting and not very minimum fuss, but just give the onions a quick stir every once in a while, and the simmering soup a quick swish and your good.

This is my version of Cookography’s recipe.

P.S. I know my bread does not fit my bowl.

  • 1 Tablespoon butter
  • 3 large sweet onions (thinly sliced)
  • 4 cups fresh organic chicken broth
  • 3/4 cup fresh organic beef broth
  • 1 Tablespoon parsley
  • 1 bay leaf
  • 1 Tablespoon balsamic vinegar
  • Salt
  • Fresh ground pepper

Melt the butter in a large pot. Add the onions, and a dash of salt. Stir to coat. Cook stirring fragrantly until caramelized, and the pan has a thick brown coat on the bottom, about 30-35 minutes. Pay close attention not to burn but brown.

Add the broths, and place the herbs in a tea ball and place into the soup. Scrape with a wooden spoon to get all the flavorful bits on the bottom of the pan. Simmer for 20 minutes.

Add the balsamic vinegar, and salt and pepper to taste.

–Cheesy Tops–

  • 1 French baguette (sized to fit snugly in your soup bowl)
  • Swiss cheese, shredded



Serve the soup into the bowls and place the baguette on top, sprinkle with the cheese. Broil for 10 minutes with the oven on broil and the rack to the lowest possible height,. Enjoy!

(Recipie: cookography.com)

(Photography: MAKA pics madey-kay.blogspot.com)

Chocolate Coverd Pretzels

In Chocolate, dessert, simple on November 9, 2009 at 9:00 pm



So sweet and salty is amazing right? And chocolate covered pretzels are amazing right, well anything cover in chocolate is, but it has never dawned on me to dip my own pretzels. But I thought of it and I did it and it just works.



What’s wrong with a really simple dessert? I know this isn’t a new or exciting, and not gourmet but I say most of the time simple is better. And this is simple and better.

  • 6oz dark chocolate
  • 2oz white chocolate
  • 1/8 cup finely chopped peanuts

      <!– /* Font Definitions */ @font-face {font-family:Wingdings; panose-1:5 0 0 0 0 0 0 0 0 0; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 268435456 0 0 -2147483648 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:789395077; mso-list-type:hybrid; mso-list-template-ids:-1827354316 1190957304 113266770 -342465068 93366780 -950621824 1094899346 806289126 1269355350 245244526;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0in;} ul {margin-bottom:
  • Parrifan wax
  • About 24 pretzels

Melt the dark chocolate in a small sauce pan with 2 or 3 tablespoons of grated paraffin wax. Dip half the pretzel into the chocolate, set onto wax paper to set. While that is setting up melt the white chocolate with 2 tablespoons parrifan wax. Using a whisk fling the milted white chocolate over the dipped pretzels. Simple and amazing!

Idea my Madey edlin

Picture by MAKA pics madey-kay.blogspot.com

Roasted Pumkin Seeds

In Health, Seeds, Snack on November 4, 2009 at 5:31 pm


I thought I hated roasted pumpkin seeds until I made these little guys. Crunchy, and flavorful! This isn’t really a recipe, more of a mix some good things together and bake.

My favorite little homework snack.

Remove the seeds from the pumpkin, and get all the “guts” off the seeds by cleaning them in a bowl of cold water. Dry. Drizzle with olive oil, season with salt, pepper, and some of Johnny’s seasoning salt (click here) bake at 350 for about 15 minutes. Yummy.

(Pic my MAKA pics (madey-kay.blogspot.com)
(“Recipe” by Madey Kay)

Giada De Laurnitis : Chocolate Amaretti Cake

In Cake, Chef Spotlight, Chocolate, dessert on November 2, 2009 at 5:16 pm


Sorry about not posting this last week, things got crazy around here!

So I did change a few things according to my liking, I used butter waffle cookies from Trader Joe’s (like a waffle ice cream cone) instead of the amaretti cookies, and did not add the orange zest. But this cake is amazing! I really likes the lightness of this cake. I would say this beats any cake in simpleness, and a impact of flavor!

  • 3/4 cup semisweet chocolate chips
  • 1 cup slivered almonds
  • 1 cup (about 2 oz) baby amaretti cookies
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 2 teaspoons grated orange zest

Preheat oven to 350. Spray a 9″ spring form pan with non-stick spray. Microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.

In a food processor, combine the almonds, and the cookies, pulse until finely ground. Transfer to a bowl. Add the butter and sugar (and zest if using) to the food processor and blend until smooth. With the machine running add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.

Pour the batter into the prepared pan. Bake until the center puffs and a tester comes out clean, about 35 minutes. Cool the cake for 15 minutes. Transfer to a platter and sift unsweetened cocoa powder over, and serve.

Recipie: “Everyday Italian” by Giada De Laurnitis, pg. 242, Chocolate Amaretti Cake.
Picture: MAKA pics (madey-kay.blogspot.com)