Madey Edlin

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pumpkin spice scone -a recipe from a friend

In Uncategorized on October 8, 2010 at 12:24 am

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i am still on a baking rampage…


last night dad requested that i make these, and post them here. so i am.

this is a long time favorite of mine (ok, as of a year), i got it off a friend’s blog, she is amazing and these scones testify to that.

these really welcome fall in properly.

[i use a pastry blender to make the dough]

makes 6 scones

-2 cups all-purpose flour
– 7 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground ginger
– 6 tablespoons cold butter
-1/2 cup canned pumpkin
– 3 tablespoons half-and-half
– 1 large egg

Powered Sugar Glaze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves

Directions

1.TO MAKE THE SCONES:
2.Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3.Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4.In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5.Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7.TO MAKE THE PLAIN GLAZE:.
8.Mix the powdered sugar and 2 tbsp milk together until smooth.
9.When scones are cool, use a brush to paint plain glaze over the top of each scone.
10.AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11.Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

chocolate torte

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


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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.

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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.

Cake

  • 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

Mousse

  • 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

Cake
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.

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.

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

simple greek salad

In Uncategorized on March 4, 2010 at 2:33 am
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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 madeyedlin.tumblr.com)

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.

-M.E.

P.S. I do mess up all the time! 😉

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)


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.