Madey Edlin

Archive for December, 2009|Monthly archive page

Creamy Risotto With Mushrooms, and Chichen

In Chicken, Dinner, Italian, Rice, Risotto on December 31, 2009 at 1:58 am


Oh YES! This was a HUGE hit tonight. Everybody loved it! We had the risotto with home-made brushetta on toasted baguette, look for that recipe on Saturday. Very Italian (my favorite) and oh so, so, so yummy. (Even the 2 year old liked it!)

[No out of the ordinary kitchen utensils, serves 4]

  • 1 1/2 cups short grain white rice
  • 1/2 onion, chopped
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • Parmesan
  • Parsley
  • Salt and freshly ground pepper
  • 6 mushrooms, chopped
  • 2 cups chicken, cubed

In a small sauce pan bring the broth to a simmer. In a large sauce pan melt 2 tablespoons butter, add the oil and onion. Cook until the onion is translusant. Add the rice and cook for 1 to 2 minutes, until a slightly nutty aroma comes from the rice, but do not let it brown. Reduce the heat to med-lo and ladle about a 1/2 cup, of the hot broth into the rice mixture, taking care not to let it burn. After the rice lookes dry add another 1/2 cup, and repeat until the broth is gone.

In a small fry pan melt 1 tablespoon butter, add the mushrooms. Cook until lightly brown, and cooked through. Remove the mushrooms and set aside. Cook the chicken until cooked though.
Add the chicken, and mushrooms to the risotto and mix to combine, season with salt and pepper to taste. Serve garnished with parsley and freshly grated Parmesan.

(Original recipe by Madey Edlin)
(Photography my M.E. Photography)

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New Post Date

In Note on December 30, 2009 at 1:10 am

Hey Readers,

Letting all you wonderful people know that I am going to be posting every Wednesday instead of Monday.

So come back for a new post tomorrow!

-M.E.

Simple Peppermint Ice Cream

In dessert, Ice Cream, simple on December 21, 2009 at 8:17 pm


So I have a confession. I started making this ice cream, I pulled out the milk and cream and started mixing them in a 6 cup measuring bowl. I also pulled out some eggnog to sip while I made the ice cream. I poured the milk and cream into the bowl, and I saw that I needed about 1/2 more milk, well the closest milk carton I grabbed with out even thinking was the eggnog. So I ended up using a 1/2 cup eggnog in my peppermint ice cream. Luckly the peppermint flavor over powered the eggnog flavor. So all turned out well. So a word from a fool, don’t pull out other milk products while making ice cream.

And if you don’t have the Cuisinart Ice Cream Maker, you might think about getting one, my family loves it, we have home made ice cream, made with our raw, whole, milk all the time.

Merry Christmas!

  • 1 cup cream
  • 3 cups whole milk
  • 2 teaspoons peppermint extract
  • 1 cup sugar
  • 4 crushed, (1 oz ea) candy canes, divided

Mix the milk, cream, peppermint extract, sugar, and 2 candy canes, together in a large bowl. Add to a auto ice cream maker, and turn according to manufactures directions, about 25 minutes. Then mix in the other 2 candy canes (most of the other candy canes will have dissolved in the turning proses). And place in a freezer proof container with a lid, and freeze for at least 5 hours.

Makes 2 quarts.

(Orignal recipe, Madey Edlin)
(Photography by M.E. photography, madey-kay.blogspot.com)

A Successful Dinner Party!!

In Uncategorized on December 17, 2009 at 6:48 pm

   A few days ago my brother hosted a dinner party. I came early to help him make the dinner. We had seared scallops on a carrot fritter with yogurt sauce, cilantro, and a side of wonderful sweet potato chips (my complements to Kelsey!), and a salad. It was a huge success! The main dish was from Bills Open Kitchen (if you don’t have the Bills books you have to get them they are the best and most inspiring book I have come across!) So here are a few pictures from out dinner party and recipes that we used! (I’m so silly I forgot to take a picture of out finished meal!)  







SCALLOPS

12 medium-sized scallops, intestinal tract removed

2 tablespoons olive oil

sea salt

freshly ground black pepper

TO SERVE

carrot fritters (below)

yogurt dressing (below)

watercress (we used cilantro)

Kelsey’s sweet potatos (below)

Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium to high heat and cook the scallops for 1 minute each side.

Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yogurt dressing. Season with pepper.

CARROT FRITTERS

60 g (1/2 cup) plain (all-purpose) flour

125 ml (1/2 cup) soda water

1 egg, lightly beaten

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon turmeric

1 teaspoon caster (superfine) sugar

1 teaspoon sea salt

1 small red chilli, seeded and finely chopped (we used a green chilli, and used only half)

235 g (1 1/2 cups) grated carrot

8 spring onions (scallions), finely sliced

25 g (1/2 cup) chopped coriander (cilantro)

60 ml (1/4 cup) vegetable oil

KELSEY’S SWEET POTATOES

  • 2 Sweet potatoes, peeled, and slices very thin
  • olive oil
  • Salt and Pepper
  • Cajun seasoning

Preheat oven to 375. Toss all everything together in a bowl (season to taste). Layer on a baking sheet in one layer. Back for 25min or until quite crispy and cooked through.

Serves 4

-M.E.



(recipes Bills Open Kitchen Bill Granger, and Kelsey Willard)

(Photography my M.E. Photography madey-maky.blogspot.cpm)


Fried Rice, With Prawns, and Carrot.

In Health, Kids, Lunch, Rice on December 14, 2009 at 5:16 pm

The other day I was babysitting my little brothers; when it comes to lunch for them it’s normally a P.P.J., or some other kind of “kid food”. But I made this simple fried brown rice with prawns and carrots. I decided I was going to make them at least try it. They both cried, I stood firm; I wanted to have them both try it (don’t you want little brothers with a god appreciation for food?). It didn’t go over well, Robby (5) shivered over and over, Scotty (8) ate a bite of the rice and said it wasn’t “that bad”, so I took that as he can eat all that was on his plate. But I guess I was wrong, here is what he thought of the lunch.



I guess prawns, brown rice, carrot, and a little spice, does not go well with kids, you would think I would know that by now.

But if you are over the age of 8 here is the recipe for you!

  • 2 cups cooked cooled, short grain brown rice
  • 8oz cooked prawns
  • 1 tablespoon olive oil
  • 1 carrot thinly sliced into ribbons
  • 2 Tablespoons soy sauce
  • 3 Tablespoons sweet chili sauce



Place the olive oil and carrot ribbons in a small fry pan over medium heat until the carrots are cooked through. Add the rice, prawns, and sauces. Heat through over high heat. Serves 2.

P.S. I am now obsessed with “Top Chef”, great show!

-M.E.

(original recipe, by Madey Edlin)

(Photo By M.E. Photography, madey-kay.blogspot.com)

Holiday Acorn Squash Soup

In Health, Holiday, Soup on December 7, 2009 at 11:07 pm

Serous Eats, is the origin of this recipe,I made the soup, and it seemed more like squash yogurt then soup, so I started in on it. I started adding a little of this and a little of that. And pretty soon I had created a wonderful spicy, holiday creamy soup. So here is my version of Serous Eats Acorn Squash soup:

  • 2 medium acorn squash, halved, seeds removed
  • olive oil
  • 4 Tablespoons (1/2 stick) butter
  • a little lime juice
  • 1 teaspoons nutmeg (all spices to taste)
  • 1/2 teaspoon cinnamon
  • a dash curry
  • 1/2 teaspoon vanilla
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • Salt
  • 1/2 cup thick (Greek-style) yogurt or creme fraiche (I used creme fraiche)
  • 3 Tablespoons maple syrup

Rub the squash with a bit of olive oil and bake on a cookie sheet at 400°F until fully tender and the flesh is quite browned and caramelized. Scoop out the flesh and discard the skin.
Meanwhile, in a small saucepan, melt the butter over very low heat. Allow to cook slowly, stirring occasionally, until the butter has a delicious, nutty smell. Allow to cool.
In a blender or food processor, puree the squash with the brown butter, lime juice, cream, milk, and 1 teaspoon of salt. Add a little water as needed to get it to puree, then let it run for several minutes to really get it smooth. Strain through a coarse sieve.
Combine the creme fraichet and maple syrup stir into the soup, add spices, and vanilla. Adjust the consistory with water. Garnish with a sprinkle of nutmeg, and a scoop of maple yogurt (you can make maple yogurt by mixing plain and a little maple syrup)

(Original recipe : serouseats.com)
(Photo : madey-kay.blogspot.com)

The Dinner Party the Failed

In Uncategorized on December 6, 2009 at 8:01 am

I made a french onion tart tonight for a few family friends. My sister wanted something French, I have never really made anything french before, but hey this French Onion tart (I can’t remember the French name) looked easy, so away I went…
I started at it, I had to thinly slice 4lbs of onions, that is about enough to make your eyes pop out of your head and turn into fiery balls of goo. Onions are not culinary jewels, they are culinary delves! I couldn’t see half the time, I hate onions! (working with them, I don’t mind eating them cooked.)
Our friends arrive, and I told them that I had made a onion tart, two of them proceded to tell me that they don’t like onions (keep in mind that I am serving about 5 people, so that kills nearly half my group.) So, after we ate a little of , they all “afectonatly” called it “onion pie”. Um. This is a French tart, and I have been working on it for about 2 hours. So no need to tell you I was all but a little distressed. After the guests left, my dad and I were talking and he said “You know if I was serving dinner for someone I wouldn’t serve onion pie”. He was lucky he was out of punching range.
I looked over at my sister and she was smerking, I asked what the problem was (bad idea) “Oh I am just laughing at your onion pie.” This put me over the edge. I went to the kitchen grabbed a large piece of the tart and a leftover bottle of Martinelle’s and ate it in protest. I loved it the tart was amazing, the onions sweet, the crust flaky, the olives salty, all 100% good! I guess I just chose the wrong crowd.

The story of the dinner party that failed.

I would post the recipe, but I doubt that you would want it after hearing that.

I just have to tell myself I learned from my mistake, and I will move on and something good will come out of the “onion pie”.

-M.E.

So Sorry!

In Note on December 1, 2009 at 8:09 pm

Hello my faithful readers! SO sorry about not posting this past Monday, with Thanksgiving prep and all, and then my family and I went to the coast for the weekend, so I was post-less.

Come back Monday! Oh and happy December 1st! (I can’t believe it’s Christmas time!)

-M.E.