Madey Edlin

Archive for the ‘Dinner’ Category

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)


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!


(Photography: MAKA pics

Pasta With White Beans, and Cream Sauce

In Dinner, Italian, Lunch, Pasta on September 14, 2009 at 8:10 pm

This is a perfect transition dish between the seasons. The heavy cream sauce, the earthy tones of the beans, along with the fresh basil, served at room temperature, make it the perfect, “End of summer looking forward to winter comfort food” recipe.

Hope you enjoy this original Madey Kay recipe!


P.S. Can you think of a better name for this recipe?

  • 1 can white bean (such as Great Northern)
  • 18 oz small shell pasta
  • a large amount of chopped basil
  • 1 quantity of cream sauce (see below)

Cook the pasta according to the directions on the package. Drain, and let cool a for about 10 minutes. Toss in the beans, basil, and stir in the cream sauce, season with salt and pepper. Top with additional fresh basil. Serves 4.

Cream Sauce

1/2 cup butter
1/2 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese

Make a roux by melting the butter in a sauce pan, add the flour and cook for 20 seconds. Add the milk, cook until the sauce becomes thick. Add the cheese. (If the sauce is too thick add a little more milk)

(Original recipe my Madey Kay, photos by MAKA pics

Simple Chicken With Blackberry Reduction

In Chicken, Dinner, Fruit on August 28, 2009 at 5:42 pm

This is the essence of what I want my recipies to be like, simple and bursting with flavor. The slightly salty chicken with the sweet berry sauce sing together in this simple dish, that is sure to be a crowd pleaser.

Enjoy this original Madey Kay recipie!


  • 8 chicken thighs, bone in skin on
  • salt and pepper
  • about 1 pint of fresh blackerrys
  • 2 tablespoons sugar
  • water

Place the berrys, and sugar in a small sauce pan and put about a 1/2 inch of water in the pan. Let cook on low for about a hour, or until it becomes a thick syrup. (check every once in a while to make sure it’s not burning, but other wise you can leave it alone).Sprinkle the chicken with salt and pepper, place on broiler pan and boil for about 45 minutes, or until cooked though. Remove the chicken from the bone and skin. Place on servings of rice and pour blackberry reduction over it. Bon appetite! Serves 4-6.

(original recipe by MAKA, original photography MAKA pics)

Balsamic Marinated Beef Tenderloin With Grilled Grapes

In Beef, Dinner on August 10, 2009 at 2:26 am

  • 1 cup good quality balsamic vinegar
  • 1-2 tablespoons rosemary
  • 1/2 onion coped
  • 1/3 cup red wine, or red wine vinegar
  • A good amount freshly ground salt and pepper
  • Olive oil to taste
  • 6-7 cuts of beef tenderloin

Mix all the ingredients together in a bowl. Add the tenderloin. Marinade for about 30 minutes. Grill for about 3 minutes a side. Serve with, grilled grapes (see below), crusty bread, and a green salad. Serves 5-6.

Grilled grapes.

Cut little bunches of red grapes, lightly brush with extra virgin olive oil, lightly salt and pepper. Grill for about 5 minutes of until warm through, and skin is slightly shriveled.

(original recipes by m.e.)