the winter salad

The Winter Salad

I don’t post many salads, if you’ve been reading here a while, you know that. Normally I feel that salads aren’t deserving of a recipe. But this I need to share with you. It gives a wink to the gloomy time of year, but is shinning on the possibilities of the coming seasons. It’s light and refreshing, something that is hard to come by these January days.The Winter Salad-2

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especially eli giveaway!

Giveaway at madeyedlinblog.com III

 

I am so excited about todays giveaway. My dear friends hand makes this beautiful jewelry, another one of those products that pictures never do it justice. She designed this necklace after my logo/header. I am totally in love with the result. And one very lucky reader gets to have this handmade copper necklace.

Thank you so much to Especially Eli for designing and making this. You are very talented. Now you all had better enter, because this is a very awesome giveaway.

The details:

Visit Especially Eli and leave a comment below to enter! A winner will be chosen at random, Thursday, Jan 9th at 5:00PM Pacific time.

The winner will receive this necklace, courtesy of Especially Eli.

Giveaway at madeyedlinblog.com

(Me trying to be awesome and show you the necklace. And failing. Really Madey, a bathroom mirror pic? Really?)

 

 

 

 

you must eat here: cafe sprüngli. bahnhofstrasse 2 zürich, switzerland

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Honestly, this place is like the royalty of chocolate shops in Zurich. And it’s so expensive. I could only afford two truffles and a couple of dark chocolate bars to bring back to friends in the states. My sister and I had every intention of eating lunch in the Sprüngli cafe, but after looking over the menu, it was decided it was just too pricy. I’m sure the cafe is wonderful, but if your working on a little bit of a budget, just grab the best truffle you will ever have from the chocolate chop at Sprüngli.

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culinary council with tom douglas & nancy silverton

Macys Culicary Council in Portland, Oregon-12

Last week I attended Macy’s Culinary Council cooking demonstration with Tom Douglas and Nancy Silverton. In the middle of hustling Washington Square Mall, a small crowd watched as these two amazing chefs taught us how to deal with holiday entertaining. Both chefs cooked, and I starred in awe of the grace they had in the kitchen, and flavor complexes they came up with for their dishes.

We were all completely spoiled, besides being in complete raptures over watching the chefs work, everyone in attendance was treated to a sample of the dishes Nancy and Tom created. Everything, and I mean everything I put into my mouth was a symphony of complex flavors.

Seeing these amazing chefs work was a honor. It was so fun to watch the shoppers go by and look and wonder. Some recognized who was cooking, I heared one of the shoppers say as they walked by, “That’s Tom Douglas! He makes our rubs!”. (Incase you didn’t know Tom has a great line of spices and rubs.)

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photo tip: framing images

There is one pinnacle rule when it comes to framing and cropping an image. If you have ever taken an art class then you have probably heard of the rule of thirds. This is a method used for centuries to draw your eye to the subject of your image (or painting). My favorite thing to do with the rule of thirds is to break it. However, I do more often then not, apply the rule of thirds to the pictures I take. And I urge you to use and practice this rule before ever attempting to break it. I shot everything on the thirds for years to make sure I had the basics down. You have to know the rules before you can break them

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chocolate medallions, with fluer de sel & pomegranate

Salted Chocolate Pomegranate Medallions Is everyone feeling sentimental yet? Is the Christmas music and glittering lights making your heart melt a little because of the sentimentality? I know you are, so don’t even try to lie to me. Christmas does that to people, it’s the one time of year where I fell 12 again. We have the tree up, and of course the holiday music blasting 24-7. These are so simple to make, and an explosion of complex flavors. It literally takes a matter of minutes to make a few of these little medallions as I like to call them. I used a semi sweet chocolate, though dark, or even milk chocolate would be fine here. Continue reading

photo tip: camera angles

An important aspect of food photography, or any kind of photography, is camera angle. With food though you have to think about what will show off the element of the dish. Does the dish have a glossy top that you want to show off? Or neat layering that you want to be in the spotlight? These are things you need to consider when bringing up the camera to snap the shot.

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Here are three of the best camera angles: from above, straight on, and three-quarters. Continue reading

carnevale clay giveaway!

Giveaway at madeyedlinblog.com

 

Update: Laurel West is the winner of this giveaway! Thanks for playing!

 

I’m super excited to be givingaway a beautiful set of mugs from the Etsy shop Carnevale Clay. They hand make the most unique and wonderful clay items for the kitchen. 

Carnevale Clay is giving this set of red cafe mugs to one lucky reader! Thanks so much to Carnevale Clay for doing this giveaway with us, it’s so fun. And trust me lucky winner, these mugs are even better in person.

The details:

Just visit their store, and leave a comment below!

A winner will be chosen at random Thursday, December 5th at 5:00PM Pacific time.

Set includes two handmade clay mugs.

Giveaway at madeyedlinblog.com II

If anyone is interested in doing a giveaway with madeyedlinblog.com shoot me an email at: edlin.madey@gmail.com

chocolate mint tart

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I look forward to Thanksgiving mostly because I officially get to bust out the Christmas music the day after. And get to say “merry Christmas!!” to everyone I encounter without getting weird looks. So let’s kick off the season with chocolate! And mint! And merriment!

This is one of those deceiving desserts that looks way way harder then it is. The hardest part is making sure you remember to use pie weights when baking the crust, as I did not remember. And I ended up with a sunken deformed crust. Oh well, It’s beautiful in it’s imperfections. You can probably actually make a crust that looks good, don’t rub it in, one day I will do it too.

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