Madey Edlin

Archive for the ‘Italian’ Category

tomato toast with brie, and basil

In Bread, Italian, simple on November 30, 2010 at 8:58 pm

ah, yeah. amazing. be still my beating heart. everything you could ever want on a piece of toasty rustic bread.


it’s pouring here. p.o.u.r.i.n.g.

slice enough chedder cheese, and brie to cover 4 pieces of artisan bread. toast under broiler until melted. top with sliced tomatoes, and chopped basil. grind fresh salt and pepper.


(Orignal recipe by madey edlin)

(photography by


Italian Sandwich

In Italian, Lunch, Tomato on February 3, 2010 at 11:52 pm

The other day my mom and I were doing errands and we decided to stop and get a cold sandwich at Starbucks but this must have been a magical Starbucks, because they had hot sandwiches and I got one that resembles this lovely sandwich, that is absolutely bursting with Italian flavor (amazing for a chain coffee shop)! So I just had to re-invent it, and see if I could make it better then the baristas at Starbucks can. And, well, this just encourages my love of Italian food.

Oh so yummy with a glass of San.Pellegrino!


[Serves 4]

  • 1 loaf Ciabatta bread
  • 10 slices sun dried tomatoes (packed in olive oil)
  • 2 fresh tomatoes, sliced
  • 1 8oz ball mozzarella, shredded
  • 1 quantity pesto (see below)
  • Handful spinach, stems removed and torn if necessary

Slice the bread in half horizontally, trim so that the the bread is no more then 1/4 inch thick. Spared the pesto on the bottom half of the bread, sprinkle on the cheese, layer on the sun-dried tomatoes, drizzle top and bottom slices of bread with olive oil, and broil for 5-7 minutes. Remove from the oven, and add the spinach and layer on fresh tomato, ans sprinkle a liberal amount of salt and pepper. Replace the top and cut into 4 slices.


  • 0.66oz basil
  • 1/4 cup pine nuts
  • 1/8 cup shredded Parmesan cheese
  • 1 clove garlic
  • 1/8-1/4 cup olive oil

Place all ingredients in a food processor; add oil as needed to get a thick paste.

(Original recipe by M.E.)

(Photography by M.E. photography

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)

Chef Spotlight: Giada De Laurntiis

In Chef Spotlight, Italian on October 20, 2009 at 12:51 am

I’m sure all you smart people know about this Italian chef, but I am gust getting to know her work. I just got her book “Everyday Itaian” I’ve been flipping though it, and wow. I am serously impressed with the easy Itlaian dishes that look like you should lick the page. I thought that she was just another celebrty chef, but this girl’s serous about food. I would highly recomend investing in her book.

Come back next Monday for a highlighted recipe from Giada De Laurnitis!

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