Madey Edlin

Archive for January, 2010|Monthly archive page

Orange Julius

In Drink, Orange, Spring on January 27, 2010 at 9:22 pm

For some reason around this time of year when we get those false spring days, with the sun shining and the puffy clouds floating, I always crave spring food. Like fresh snow peas, cold drinks, asparagus, and other early spring foods. So I made a Orange Julius, and sat out side in the freezing sunny weather, and nearly froze to death.
To early spring treats!

  • 1 can frozen orange juice concentrate
  • 24 ice cubes
  • 2 cups milk
  • 1 teaspoon vanilla

Combine all ingredients together in a blender, blend until it’s a thick milkshake- like consistency.

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


Lemon Curd (For Those Amazing Scones)

In Bread, Breakfast, Lemon on January 21, 2010 at 2:46 am

Well… What do you think about the new blog makeover? I’m a fan. And The Teen Chef has a Twitter!! Check it out:

For those of you that saw my Facebook status about the lemon strawberry crepes, well, they were OK but nothing to tell you about.

I am not going to masquerade as a chef/foodie person that knows everything, after all I only found out a year ago that mozzarella came in more forms then shredded in a bag. So I had no idea that lemon curd was so dang easy, I tried it a while ago a loved it. So I made it again for other baked goods, though I could scoop it right into my mouth, I try to use it sparingly.

  • juice from 3 lemons
  • zest from 1 lemon
  • 1 cup sugar
  • 3 egg yolks

Simmer a inch of water in a sauce pan. In a bowl that will fit snugly on top of the sauce pan of simmering water, mix all the ingredients; and place on top of the sauce pan. Making sure the water does not touch the bowl, stir until the mixture simmers, but do not let it boil. Cool and serve.

(Original recipe my Bob’s Red Mill, adapted by M.E.)
(Photography by M.E. photography

Fool-Proof Scones

In Bread, Breakfast, Chocolate on January 13, 2010 at 3:00 pm

I only do few thing well, but this scone recipe is fool proof, and I mean it. I have had it tested by fools and it always came out. I was reluctant to even share this recipe with you, but I did get it out of a magazine, so it’s not mine to keep to me self. Trust me, these thing are the bomb. My little brother calls them “stones”, but they do not, in any way, resemble stones. You might want to only make these about twice a year, because you easy could become obese on them, so try not to make these a idle in your life.

The dough will be very crumbly when you go to kneed/shape it, and the scones may be rather dry and crumbly when you shape them but they will come together when they bake.
I’m telling you little boys in aprons are the cutest thing EVER!

Original recipe by Cuisine at Home “Sensational Scones”.

  • 2 3/4 cup flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, cut into 1/2 cubes
  • 1 cup, of ether mini chocolate chips, currents, or other small dried fruit
  • 1 cup cream

Pre-heat oven to 375.
Combine flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingers, (do not use a pastry blender, food processor, ect. only your hands! That’s the reick to these guys.). Add chocolate chips or dried fruit of choice, toss to combine. Add the cream and mix with your hands, until just blended. Kneed and pat dough into a circle, cut into wedges transfer to a baking sheet spacing 2″ apart. Make the egg wash: beat1 egg and 1 tablespoon water. Brush scones with the egg wash, and sprinkle with sugar. Bake 25-30 minutes, or until golden brown. Serve warm. Makes 8 scones.

(Original recipe by Cuisine at Home “Sensational Scones”.)
(photography by M.E. Photography,

In Uncategorized on January 9, 2010 at 10:34 pm

Hey all,

Just letting you all know that the post “…It Never Turns Out..” came across all wrong. It was rude and I’m sorry for portraying my relationship with my dad like that, it’s not.


P.S. I do mess up all the time! 😉

Pasta Risotto

In Bittman, Risotto on January 8, 2010 at 9:15 pm

Mark Bittman, he made this first I am just a copy-cat.

Idea: Make Risotto with PASTA! Instead of rice!!! Follow the risotto recipe posted last week, but use pasta instead! Had it for lunch. A.m.a.z.i.n.g.

In honor of my new obsession with risotto.


…"It Never Turns Out"…

In Note on January 2, 2010 at 7:29 pm

I am a complete failure. I made Martha Stewart’s Lemon Pound Cake yesterday, I have made this about 50 times mind you, and this time it just didn’t work, I tried to double the recipe I think that was my problem the chemicals didn’t work right. It was more like sponge, dense brick, with a little lemon tossed somewhere in there, not a lemon pound cake.
So this morning I was eating my breakfast and drinking a large cup of coffee, and looking at the mass amount of lemon mess sitting on the counter, staring at me whispering in my ear, “you are a failure!” as if the cake didn’t rub it in enough, my dad came into the kitchen and asked, “why doesn’t any of your food ever turn out?” Now mind you I am used to this kind of flack from my dad, he prefers Burger King over a risotto, with a side of salad. But it kept going…”It seems like you come up with the greatest recipes, but it never turns out.” The words came off his tongue like fire out of a dragon’s mouth. NEVER?!?! They turn out all the time! I thought. He kept talking, “Do you just not fallow the recipe? What’s the deal?” Lucky I kept my cool until my mom reminded him that he came into the kitchen looking for a paint brush, not to lay into me about messing up 4 cups of perfectly good flour.
I sure every chef has that one person in their lives that likes to point out everything that goes wrong in their food. In my case it’s my dad.
Any way, making stir fry for dinner, one of my dad’s favorite dinners. Hopefully he’ll like it, but probably not.

I will survive!!!

Much love,