peach raspberry squares

Posted on May 20, 2013 by Madey Edlin under Baked, Fruit

Morning, friends.

How are all of my lovely readers? Anything crazy happen recently? I have been running around like crazy, adjusting to a new lifestyle. Figuring out a new normal. And mostly living out of my car. The classic college kid lifestyle going on over here.

But, I made these today. It was a great terrible decision. The pan is almost gone, they probably won’t last the evening. They feature a shortbread crust, moist berries and peaches, and finished with almost a custard top.

So indulge, and transition into new seasons.

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coffee picnic (w. yeasted coffee cake)

Posted on May 10, 2013 by Madey Edlin under Baked, Cake

Why can’t coffee be a picnic? After all it is the best meal of the day. Pack a basket, and hit the hills with a yeasted coffee cake.

I just heard about yeasted cakes from SK, this is my first ever attempt with the concept. So far so good. I love the shape the bunt pan makes with this cake, it’s sturdy and would travel well.

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Some yummy links for you:

Coffee understands

Puppy Cake!

Don’t underestimate the amount of time it takes to ice a cake

NY Times Spring cooking Pinterest board

Feel free to buy me this flatware set in black

I have always loved Not Without Salt, follow her!

James Beard Foundation recipes

Jello recipe! (Lemon & basil, YUM!)

Duh.

B.e.a.u.t.i.f.u.l.

Portland: Macaron class on May 11th!

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reality

Posted on May 8, 2013 by Madey Edlin under Personal

Last week I babysat my little brother, and cooked for two posts. This is while we were shooting strawberry rhubarb pie. This is the reality of shooting a dish.

deconstructed strawberry rhubarb pie

Posted on May 4, 2013 by Madey Edlin under Baked, Fruit

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Butter, of course. And fruit, of course.

I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.

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Some fun things to look at:

3 reasons to travel while you’re young. Listen and obey.

I want this dog.

Build your own pizza oven!

Paris.

Lightbulb.

I want this kitchen so so so much. And this one too.

What a lovely way to serve eggs.

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simple salmon & crab cakes

Posted on April 22, 2013 by Madey Edlin under Appetizer

Salmon is flaked together with crab meat, seasoned lightly with onion, salt and pepper, and finished with lemon. Grilled to a crispy perfection in cocoanut oil. My brother and I made these for Sunday dinner. Cooking and talking, mostly about Michael Jackson in my parent’s kitchen. Dancing, singing, and making these cakes. We served them with mashed potatoes, and seasoned cucumbers that I am planning on sharing with you later this week. My family and I sat and stood around the end of the bar eating and talking.

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strawberry butter on toast & honey latte

Posted on April 19, 2013 by Madey Edlin under Afternoon Tea/Coffee, Appetizer

Honey in my coffe is one of my favorite ways to drink coffee. It’s a nice change from the plain coffee with just a little bit of half-and-half that’s my normal go-to. Besides being so much healthier then plain sugar, the flavors of the honey play so nicely with the coffee. Do you have any sugar alternatives that you put in your coffee? I’m always looking for new ways to enjoy my morning cup.

Strawberries, honey, butter, and lemon are mingled together then spread on warm toast. The butter melts into the toast while the flavors sing a spring song.

Some links for your weekend:

Humming Bird Bakery. A bakery in London with “authentic American cakes”

I got a wonderful email from a reader, she sent me a link to her blog. I just have to share it! It’s so beautiful! Local Haven

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spinach, cheddar & apple salad with lemon

Posted on April 17, 2013 by Madey Edlin under Salad

The title of this recipe may be a bit deceiving, cheddar and apple are my main flavors, we also have some grape tomato, chia, and snow peas. Dressed with a white balsamic dressing. I also ended up tossing some roasted chicken on it last minute. The drizzle of lemon, adds just the right amount of flavor.

I don’t know what my problem is, this is the second salad recipe I have posted in, what, a week? And guess what? I ordered a salad today when I went our to lunch. I’m so grown up.

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yogurt pancakes with stewed rhubarb

Posted on April 15, 2013 by Madey Edlin under Breakfast

Moist yogurt pancakes that I topped with whipped cream and sweetened stewed rhubarb. Yogurt to replace the whipped cream would be nice here too, but I ended up using all of the yogurt I had in the batter. I love acidic pancakes, weather it be buttermilk, or yogurt. There is no comparison to pancakes made with milk, there is so much more depth to acidic pancakes. I love the flavor of rhubarb, it’s so bright, and wonderful. One of the best ways to consume rhubarb is just like this, stewed with a little sugar. It makes the perfect topping for nearly anything.

I remember eating mounds of yogurt topped with freshly stewed rhubarb at my grandma’s house on early spring days. To date, that’s one of my favorite breakfasts. Or a decadent dessert, by replacing the yogurt with vanilla ice cream.

Every family has a sort-of iconic dish, or ingredient. I think of rhubarb as ours.

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Madey Edlin

Tag Archives: madey edlin

peach raspberry squares

coffee picnic (w. yeasted coffee cake)

reality

deconstructed strawberry rhubarb pie

simple salmon & crab cakes

strawberry butter on toast & honey latte

spinach, cheddar & apple salad with lemon

yogurt pancakes with stewed rhubarb

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