Madey Edlin

Archive for March, 2010|Monthly archive page


In Note, Travle on March 29, 2010 at 11:17 pm

Hello all,

So I am a lame blogger. That’s all there is too it. So tomorrow I am leaving for England and Ireland! (FREAKING OUT!!!! 🙂 And I tried to get enough posts to post while I am gone, but alas it didn’t happen, so for the next few weeks there will be no posts.

So sorry. Look forward to new inspiration, from the Irish 🙂

A.K.A. the Teen Chef


egg and pea pasta

In egg, Ham, Lunch, Pasta, Pea on March 24, 2010 at 7:37 pm


One could almost call this breakfast pasta, it contains 2 of the main components of a classic breakfast: eggs and ham. But this is far better then breakfast.

I made something along these lines from one of Bill Granger’s cookbooks awhile back, and decided to try it with my own twists.

The great thing about this is that you could add just about anything you want to replace the ham and peas. Use your imagination here. Also a pulse: this is a one-pot-dish.

Did I ever tell you that I have a deep love for pasta? If I didn’t care about health, or my waist line, I would live off pasta, all day long that’s what I would eat.


[Serves 4]

Notes: If the egg doesn’t cook enough just off the leftover heat of the pasta, cook the mixture over low heat until the egg cooks. Use whatever meat you desire, prosciutto would work well here.

  • 1 package fettuccini pasta
  • 4oz chopped ham
  • 1 cup peas
  • 2 eggs, beaten
  • Pepper

Cook the pasta according to manufacture’s instructions. Drain, and return to the cooking pot. Stir in the ham and peas, then the eggs, letting the heat from the pasta cook the eggs (see note). Season with pepper (and salt as needed), and serve


(Inspiration Bill Granger, original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)

salad rolls

In Asian, Low-Carb, Salad on March 18, 2010 at 8:09 pm


Sorry this is late.

For a early birthday present my grandma took my brother and I to a Asian cooking class at University of Portland, where we learned how to make, sushi, lumpia, and salad rolls. In honor of the class I thought I would share what I learned about salad rolls. (Oh and they are good for you too!)


Notes: you can use anything in these things, this is just a basic one that I came up with. Use warm water; if the wraps aren’t tender when you wrap them, that’s ok they’ll become soft after a minute or two.


[Makes 8 rolls]

  • 1 cucumber, seeded and julienned
  • 1 large carrot, julienned
  • 1.6oz Thai noodles, cooked (any kind you like)
  • Lettuce
  • 8 spring roll wraps
  • Warm water (see note)
  • Peanut sauce

Pour 1/2 inch warm water into a dish that is large enough to submerge a wrap into. Submerge the wrap into the water for a few seconds and place on the counter (do not shake off excess water). Add a little of each ingredient in a little pile toward the bottom of the wrap (see picture). Wrapping: Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle.Roll it up. Continue to hold onto the sides as you make the first roll because they are still a little slippery at this point. Once you have the first roll completed, you can let go of the sides and continue rolling the spring roll until you reach the end of the wrapper. Serve with peanut sauce.

(Original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)

chocolate torte

In Uncategorized on March 10, 2010 at 4:00 pm


Long, long week. So I decided to end on a sweet note (sorry), and headed into the kitchen with that childish-like ambition of making a chocolate cake, but decided to go for a more sophisticated twist on the child dream so I went for a chocolate torte. The recipe I ended up using consisted of a dense, nearly flourless torte base (I know most real tortes are made with out flour, but hey, I liked it with a little flour) that was topped with a thick layer of chocolate mousse, a thinner layer of whipped cream and finished with raspberries. What could be better? Not much in my opinion.
The whole thing ended up being rather a simple project, to my surprise. If you can read, and use the stove without burning yourself you should have no problem.


The original recipe had bad reviews for the mousse so I made the mousse from the two toned chocolate mousse recipe, a great standard mousse recipe, and used the cake recipe from Epicurious. I didn’t have raspberries so you are gong to have to imagine that there is a nice circle of fresh raspberries along the edge of the torte.

[Makes 1, 10″ cake]

Notes: I used unsweetened chocolate for the cake. And only 2 teaspoons vanilla.
In the mousse and I used honey instead of corn syrup. Adjustments
have been made from the two toned chocolate mousse, use recipe as follows. I used semi sweet chocolate for the mousse, though dark, or milk chocolate would also work here. It works well to make the mousse while the cake is baking. I used about 1 cup cream, 1/4 powdered sugar, and 1/2 teaspoon vanilla for the top layer.


  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup unsalted butter
  • 1 cup sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all purpose flour


  • 1 2/3 cups heavy cream
  • 4 large egg yolks, room temperature
  • 1/4 cup sugar
  • 2 tablespoons cup light corn syrup (I used honey)
  • 1 teaspoon vanilla
  • Salt
  • 7 ounces semi-sweet chocolate, melted

Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.


Put 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. Put 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 sugar, corn syrup, and 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, vanilla, and a pinch of salt with a rubber spatula. 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. (I fold in the other 2/3 of the whipped cream for a lighter texture.)
Assemble cake: Spread the mousse into a thick layer, then whipped cream (see note), and finish with raspberries.


(Original recipes by Epicurious, and Martha Stewart. Adapted by M.E.)
(Photography by M.E. photography

simple greek salad

In Uncategorized on March 4, 2010 at 2:33 am

My mom got a very large block of fresh feta, so I thought I would take advantage of the opportunity and make a Greek salad. I have never had mastered a great Greek salad (after all not Greek salad is created equal), but I think I got it right here. Super simple and very yummy.

Notes: I used mini cucumbers, but you could regular ones, and seed and slice it into small pieces.

Serves 4

  • 8 mini cucumbers
  • 1/2 cup halved cherry tomatoes
  • 1/4 small onion, thinly sliced
  • 1/8 cup crumbled feta cheese
  • 1/4 cup kalmata olives, halved if you want
  • Salt
  • Olive oil

Combine cucumbers, tomatoes, onion, and olives in a small bowl. Genitally toss in feta. Finish with with a nice drizzle of olive oil and a shake of salt.

(Original recipe my M.E.)
(Photography be M.E. photography