Posts
I entered the month of April with the best of intentions. My number 2 pencils sharpened, my college ruled paper in pristine condition, I was a proud freshman "Daring Baker," eager to join 13 other ladies in the Epsilon Class and forge ahead with our very first challenge.
Founded by Lisa and Ivonne last fall, the Daring Bakers group has grown to 29 members over the last several months, tackling such culinary challenges as biscotti, croissants, and that southern favorite: red velvet cake. In April they invited me to join the best fed sorority on the Internets.
As the group has grown past the point where it's easy to come to consensus on which recipe to use in a given month, we have adopted a hosting system. Each month a hostess chooses a challenge recipe, and each of us spend the month attacking cussing at perfecting it. We've committed to using the same recipe because part of the fun to see how the different interpretations turn out -- even when the recipe itself is not a success.
Brilynn of Jumbo Empanadas was our hostess/class leader for April, and she chose Martha Stewart eye-candy in the form of this sensational-looking Chocolate Crepe Cake. Chocolate crepes. A meringue-like hazelnut cream filling. Chocolate glaze. And caramel-candied hazelnuts. This group doesn't call themselves Daring Bakers for nothing...
I procured the hardware, a cast-iron crepe pan. I studied the recipe. I spent an hour on You Tube watching videos of people making crepes with the ease with which the average American adult ties his shoes. I studied the recipe some more. I sourced the ingredients with the exception of the elusive hazelnut cream (while Martha promises I can find this at Whole Foods, it's not on the shelves of any of the 7 stores within a twenty mile radius of my home).
But in the end April proved to be a very busy month, and I failed to carve the three-to-five hours necessary to actually make the components and assemble the cake. So you'll have to check out other Daring Baker blogs (links below) to see how the cake turned out...
And stay tuned to see how I fare with May's challenge
Crepe Cakes - The Good, the Bad, the Beautiful -- both the Martha-philes and -phobes among us struggled with this one:
Quellia of All Things Edible recommends a strong dose of patience to get you started.
She stood up for Martha during the tough times, but Mary of Alpineberry was ready to shred this recipe.
Becke of Columbus Foodie claims no such allegiance to the Martha and admits the recipe kicked (_]_), and not in a good way.
Ivonne of Creampuffs in Venice skipped the fussy pastry cream for a hazelnut staple of sorts: Nutella.
Peabody had... all *sorts* of colorful things to say about this recipe.
An A-student after my own heart, Mercedes of Dessert Candy creates a confection worthy of the magazine cover.
Laura of Eat! Drink! Live! presents another glorious piece of Martha-inspired food-porn.
Elle of Feeding my Enthusiasms breaks the momentus task into achievable tasks -- and creates some scrumptious looking photographs of her results.
Stay tuned for more crepe cake goodness coming soon!
Technorati Tags: Daring Bakers
April 29, 2007
A failure in my first semester
April 20, 2007
April Showers...
A brief break from things culinary to share an image that recently caught my attention -- screaming "Spring!" and reminding me that every day brings something beautiful...
April 14, 2007
Muffin therapy...
You know it's time for a break when you start speaking in problem statements, looking at your world as a series of visio diagrams and harvey balls.
The problem:
- A general frustration with office politics, stalled projects, and mundane tasks, and a desire to escape to a desert island.
- A bunch of bananas browning on the counter top.
- A propensity to choose highly processed, nutritionally deficient meals-at-my-desk during the busiest days of the quarter at work.
Like several of the bakers that took the time to leave a review of the recipe, I chose to give the muffins a nutritional boost by replacing 1/2 cup of the white flour with whole wheat and using canola oil instead of butter. I toasted a quarter cup of hazelnuts, pulsed them in the food processor to beget a "finely chopped" product, and added them to the crumb topping for a bit of additional texture.
They turned out perfectly -- moist and full of banana flavor without being overly sweet. A single muffin paired with a cup of goat milk yogurt made a satisfying breakfast. And they proved more popular than the bakery bagels and the Krispy Kreme donuts on the breakfast buffet at work.
Technorati Tags: Recipe | Muffin | Breakfast | Banana
April 12, 2007
And now, for something completely different...
We bring out the WABAK machine Kitchen Aid and whip up some Moose! mousse. Chocolate mousse. With a twist. And an apology to my friend Peabody -- although I hope she's not the only one to get the reference!
Earlier this month Helene of Tartlette announced that the theme of this month's installment of Hay Hay it's Donna Day would be mousse -- and your heroine started some intensive internet research -- into obscure chocolate mousse recipes, and Rocky & Bullwinkle references...
I'll spare you all any more moose quotes (for now) and get straight to the recipe.
I knew I wanted chocolate. And that I wanted to play with spice. But a Google search for 'chocolate + chipotle' didn't provide inspiration. So I turned to a gem I recently uncovered at the local library: Robert Wolke's "What Einstein Told His Cook: Kitchen Science Explained". A retired chemistry professor and syndicated columnist, Wolke provides the science behind the art of cooking in layman's terms -- and a fair amount of entertainment sprinkled in his education.
Hey Rocky... watch me pull a rabbit out of a hat...
And there it was, on page 30 -- the mousse recipe I wanted to try. Rich, intense chocolate flavor. With not an ounce of butterfat. No... Basque Chef Teresa Barrenechea of Manhattan's Marichu -- who Wolke credits as the brain behind the recipe -- uses olive oil to provide a subtle smoothness.
Hmmm... top quality chocolate, top quality olive oil, with a hint of chipotle to make it my own... Yes dear reader, I've found my contribution to HHDD 11.
Chipotle-Chocolate Velvet Mousse (adapted from What Einstein Told His Cook: Kitchen Science Explained)
6 ounces high-quality semisweet dark chocolate, chopped. I used Guitard Callebaut.
3 large eggs, separated
2/3 cup powdered/confectioner's sugar, sifted after measuring
1 tablespoon instant espresso powder (or 1/4 cup double-strength coffee at room temperature)
2 tablespoons creme de cacao
1 generous teaspoon chipotle powder
3/4 cup extra virgin olive oil
1. Melt the chocolate in a small bowl in a microwave oven. Be careful what kind of bowl you use. My bowl -said- it was microwave-safe, but apparently the molten chocolate provided a bit too much thermal shock. Fortunately, chocolate is a staple in my kitchen... Short on disposable bowls? You can also use a double boiler to melt chocolate. Allow chocolate to cool.
2. In a medium bowl, beat the egg yolks and confectioner's sugar with and electric mixer at medium speed. Add coffee, chipotle powder and creme de cacao; beat to combine. Reduce speed to low and mix in the melted chocolate. Add the olive oil and mix well to ensure it is thoroughly incorporated.
3. Here the instructions suggest washing and drying the beaters thoroughly, ensuring they are completely free of oil before beating the egg whites. I tossed the stand mixer beater in a sink full of soapy water and pulled out the hand mixer. In another medium bowl, beat egg whites until nearly stiff. Using a whisk, fold the egg whites into the chocolate, 1/3 at a time, until all patches of white disappear. Do not over-mix.
4. Transfer mousse to a pretty bowl or individual dessert dishes. Cover and refrigerate until well chilled.
As I'm performing step 4 and eyeballing a sink full of dishes, I think perhaps this recipe's a lot of work for 6 somewhat small servings.
A couple of hours later -- after the dishes are done and Leeza Gibbons has made her graceful exit from the dance floor, I'm ready to grab a spoon and dig in. And I instantly reevaluate my assessment of the serving size. It's not heavy, but this is a very rich mouse. A cross between mousse and ganache. The chocolate hits you first. Followed by the chipotle warmth. It's sweet, with a savory tease that keeps it interesting. I decide immediately I'm going to make this again -- next time replacing the chipotle with a wasabi-ginger blend that's been languishing in my spice drawer waiting for the appropriate application.
Boris: How many u’s are in Moose?
Natasha: Let’s see M-U-S-E, two.
Update 24 April 2007 - check out 53 more creative applications of the mousse concept at Helene's Round Up of Hay Hay Donna Day 11 Entries. There's some fantastic stuff here!
Technorati Tags: Hay, Hay, it's Donna Day | Food Blog Events | Recipes | Dessert
April 10, 2007
Odd Easter Holiday Scenes...
The holiday buffet's changed a bit since Gianni arrived on the scene last fall...
Gourmet goodies still abound, but baby formula joined beer, wine, and a bevvy of non-alcoholic options at Nicole & Kerry's this Easter.
Captured this image so we can torture him with it when he's in his twenties... thought you all might enjoy it.
Me? I skipped the formula, opted instead for a nice chianti, and loaded up on devilled eggs, pasta with pesto, roast beef and my secret Easter guilty pleasure -- pistachio fluff!
By the end of the afternoon, Gianni had competition for a nap in the baby swing...
April 09, 2007
April 08, 2007
April 07, 2007
Quinoa - Comfort Food Combats Cancer
For the first 30 years of my life, I was a member of an ever-decreasing and very fortunate minority. I lost my treasured minority status abruptly one chilly Wednesday afternoon in November 1999, when we learned that my father had lung cancer. Like other families facing a cancer diagnosis, our lives changed instantly.
Oncologists, neighbors, cancer support groups, nutritionists, friends, nurses, fellow cancer patients -- everybody stepped forward offering advice. And in a world where you're grasping for hope, for something over which you have control, the nutritionist offered our family a rope to hang on to.
The road ahead would be a rough one, she advised us. Radiation and chemotherapy were brutal on the body, and my father's cancer was advanced. Our goals were to keep him as comfortable as possible; his to fight the disease with everything he had, and to live -- truly live -- whatever time he had left. But there were rays of hope. There were things we could do to help him through this. Tangible things.
We walked out of her office that day with a list of what she called superfoods. Blueberries. Quinoa. Leafy greens. Edamame. Nuts and legumes. Yogurt. We learned that building a diet around these simple ingredients would help Dad develop the strength he'd need in his fight.
Anyone who's cared for a cancer patient undergoing chemotherapy knows that havoc it wreaks on the digestive system. It changes the way things taste, destroys the appetite, and induces nausea. It creates some strange cravings. I remember heading out in search of takeout chile rellenos because that's what Dad wanted. And my grandmother's recipe for rice pudding -- with quinoa substituting for the rice -- became his favorite bedtime snack.
At 72, Dad discovered he loved this sacred Incan grain and superfood extraordinaire. A little research reveals that quinoa provides a wide range of vitamins and minerals essential to good health. It's higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc, and lower in sodium than its grain sisters wheat, barley and corn. Since it's gluten-free, it's gentler on a chemo-induced finicky stomach. And because it contains all eight of the essential amino acids we needs for tissue development, it's considered a complete protein.
So when Chris of Mele Cotte announced a Cooking to Combat Cancer event in honor of Cancer Control Month, there was no question I would participate. That the recipe I chose would feature quinoa, my father's favorite cancer comfort food.
After a bit of research, I settled on a fruit-based quinoa salad, a fairly simple preparation that I could easily tote to work for a light yet satisfying lunch.
Quinoa Fruit Salad (adapted from this recipe)
1 cup water
1 cup pear juice (natural, no additional sweeteners)
1/2 teaspoon cinnamon
1 cup quinoa, well rinsed and drained
2 large red apples, diced
1/4 cup dried cranberries
1/4 cup fresh blueberries
1/2 cup chopped walnuts
1 cup vanilla yogurt
Put the water, pear juice, cinnamon and rinsed quinoa in a medium saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, about 15 minutes. Allow quinoa to cool, then transfer to a large mixing bowl and refrigerate, covered, at least 1 hour.
Stir fruit and walnuts into the chilled quinoa, ensuring that the add-ins are well distributed. Fold in yogurt immediately before serving.
I used goat milk yogurt, which provided a nice tang that played well with the tart-sweet cranberries.
Tasty, simple, and healthy. This one's for you, Mo...
Looking for more cancer-fighting recipes and the heartwarming, inspirational stories behind them? Check out Chris' round-up: 25 starters, salads, sides, main dishes and desserts...
Technorati Tags: Food Blog Events Cooking to Combat Cancer
April 04, 2007
Three...two....one...
For those of you who missed the first installment extolling the category winners for March's Does My Blog Look Good in This contest, go ahead, scroll down, check them out, we'll wait...
There, now that we've celebrated the best of breed and the first in group, it's time to move on to the best in show competition.
In Third Place...
A DMBLGiT fan favorite: Mae of Rice and Noodles and her Pistachio Panna Cotta with Fresh Raspberries, shot with a Cannon EOS 350D.
Judges loved the 'clean, crisp presentation' with 'just a spot of color.'
"This one SCREAMS 'pick up that spoon... eat me!' "...
"One of my favourites..."
"I'll take two...
In Second Place...
Not for the faint of heart this warm chocolate decadence in liquid form brought to us by Dora of Lila Fuge, the image snapped with a Panasonic Lumix DMC-FZ20.
"Simple, yet stunning..."
"Who needs words? I -know- this tastes great!"
and in First Place...
Mary of Alpineberry captures our hearts and our appetites with her whimsical Chocolate Brownie Hearts, shot with a Canon Powershot A95.
"Mmmmm... chocolate..."
"Edible? check. Aesthetic? check. Original? check. Winner? check. check. check."
"This... it goes to 11..."
So there you have them -- the best-dressed blogs of March 2007. Congratulations and thank you to each and every one of you who participated -- and a special thanks to my fearless judging panel. It's been an honor and a privilege to host this ode to food porn. I've gotten to know new blogs, made new friends in the folks that write them, and learned a ton about what turns a good photograph into something spectacular.
Stay tuned for the April edition, hosted by Lara of Cook and Eat...
Technorati Tags: Does my Blog Look Good in This?
April 02, 2007
The envelopes, please...
Here it is, the moment you have all been waiting for... the unveiling of March's best dressed blogs.
This was one tough competition -- just ask Sean & DPaul, Jeff, Bron or Ivonne! Seventy some of you answered my call and offered some of the most compelling, mouth-watering, creative images of food found on the internet. Without further ado, here they are -- the winners of the latest edition of Does My Blog Look Good in This?!?
First, the category winners:
The honorable mentions in the Edible category:
The luscious Lavender Lemon Pound Cake presented by "Piggy" of Piggy's Cooking Journal. "Loved the lavender heart," said one judge.
Food Blogga Susan's rich and creamy Butternut Squash Risotto. "I'd spend a week on the treadmill for a bite of that carb-loaded goodness."
...and the taste bud-tingling Ginger-Chile Shrimp concocted by Meena at Hooked on Heat. "Yes. Just... Y. E. S."
And the blue ribbon in the edible category goes to this succulent Shirazi Salad offered by Maia of Maia Papaya. We loved the crisp clean color contrasts. Key to this photograph's success is its simplicity...
"It doesn't NEED a quart of chocolate ganache to jazz it up."
Judges also commented that a salad "surrounded by sweets" with a "drool factor, 10" was "a visual and edible delight"
Maia took this photograph with a Nikon D70.
Moving on to the Aesthetic category the honorable runners up include:
The Salmon and Caviar Timbale created by Haalo of Cook (almost) Anything at Least Once. "Stunning colour contrasts."
...and the simple Lenten Shrove Buns offered by Denin of Cloudberry Quark. "Love the lighting and the sugar sprinkles..." "This picture invites the viewer to step out of the snow and sit a while by the fire.."
And at the top of the aesthetic category: Bea of La Tartine Gourmande and her Madeleines and Tea.
Our judges found this "great picture" a "unique study" in the effects of "motion, color and lighting" on a photograph.
While it "doesn't make me drool" it "grabs my attention and refuses to let go," proving "food porn comes in more than one form."
Bea snapped this photograph with her Canon 30D.
In the Originality category, honorable mention awards include
The Italian Artichokes offered by Nicole of For the Love of Food provide an "intriguing contrast between the natural and the artificial..."
J from Have Fork, will Travel provides a different kind of contrast with Chop Chop. "Color, texture, lights and shadows -- this one has it all."...and JenJen of Milk & Cookies presents another favorite in her Coffee and Marsala Souffle. Our favorite Creampuff sums it up nicely... "Loved this one!"
The top award in the originality category goes to Danielle of Habeus Brulee and her image of Sweet and Sour Lotus Root."This one is quite unique..."
"Fascinating use of color and texture..."
Danielle used her Canon 30D, with a 100mm f2.8 macro lens to capture this compelling image.
Congratulations to our category winners!
Stay tuned... the overall winners will be posted momentarily!
Technorati Tags: Does my Blog Look Good in This?
March 31, 2007
Yes, Your Blogs look GREAT in That
Most of the votes have been cast, and the results will be coming soon... Thanks for your patience!
March 21, 2007
Strange Things are Afoot at the Circle K...
Welcome to the latest installment of our epicurean adventures, on location in... BAKERSFIELD!
Technorati Tags: Bakersfield | Restaurants | Cajun | BBQ | Basque
March 18, 2007
DMBLGIT - Update
For those of you still following the DMBLGiT drama, I'm still here. Buried in pictures, after a weekend out of town with no Internet connectivity.
Keep watching the gallery -- if you've sent me an entry, it will appear there soon.
If you haven't yet submitted your entry or don't know what I'm talking about, the details are here.
Bron, Sean, Ivonne (hey... that rhymes!) and Jeff, we've got quite a job ahead of us; these photographs are amazing!
Technorati Tags: Meme | Food Blog Event | Does My Blog Look Good in This
March 16, 2007
Reminder - One more week...
Thirty six of you have responded to the call. (Well, forty really -- I have four more photos in my inbox for download). There were 90 entries last month -- what are the rest of you waiting for...?
Consider this your friendly reminder that there's only one more week to get your entries in for the March edition of Does My Blog Look Good in This.
For instructions on how to submit your favorite photo, see the initial announcement.
For those of you following along at home, I'm updating the gallery as quickly as I can.
Technorati Tags: Meme | Food Blog Event | Does My Blog Look Good in This
March 14, 2007
Move aside, honey... Hold the sugar, sweetheart...
...this month's mingle is all about the *savory* cake, baby.
For those of you who might have missed Meeta's Monthly Mingle (a nice piece of alliteration, that) it's a casual, virtual pot luck type of affair. And in March, we're asked to set sugary sweets aside and contribute something savory to the menu. Something savory... in the form of a cake.
While I struggled over what to contribute to Peabody's party, I knew immediately what I'd prepare for Meeta's mingle. It's one of the centerpieces on the buffet table whenever we entertain a crowd. It's on my short list when I'm asked to contribute something savory -- but *different* -- to someone else's celebration. An Emeril recipe, it has a lengthy ingredient list and preparation is somewhat labor intensive -- but well worth the effort. It's Emeril Lagasse's Crab and Wild Mushroom Cheesecake.
I've made it a half a dozen times as-published, and more recently experimented with the smoked salmon/sun dried tomato version mentioned in the reader reviews and a smoked halibut/roasted zucchini & carrot version of my own inspiration. Every version is well received.
I do make two modifications to the recipe as published. First, I don't like Emeril's bread-crumb crust. I typically use a combination of crumbled wheat thins and ground pine nuts or almonds instead. And I bake my cheesecake in a water bath to prevent it from drying out.
So that's my take on the savory cake theme. Hungry for more? Keep a browser pointed at Meeta's What's for Lunch Honey for the March round-up!
Technorati Tags: Food Blog Events | Monthly Mingle | Recipes
March 13, 2007
Hay, Hay... Doing a Mango Tango for Cheesecake Day
When Peabody announced the theme for Hay Hay it's Donna Day #10 would be cheesecake, the question in my mind wasn't *whether* I'd participate, but what I would choose to contribute. Cheesecake, after all, is a beautifully blank canvas, upon which many a masterpiece can be constructed. It can also be temperamental -- as eager in its punishment as it is in reward -- as all of us who've pulled a soupy cake out of the oven or cut into a dry cracked over-baked one can attest.
And with *Peabody* hosting no ordinary cheesecake would suffice; it *had* to be something special. We sort of have a shared cheesecake history. That is, her sinful concoction was one of the best desserts that's ever emerged from my oven, and the hit of our holiday party.
I digress, but you get the point. The pressure was on, even if it was only self-inflicted pressure.
So what would it be?
Pumpkin Swirl Cheesecake feels more than a bit like plagiarism...
I eyeballed the box of Thin Mints in my pantry and briefly considered a Girl Scout inspired creation. And then she posted this. Damn. Back to the drawing board.
A hectic weekend had me pondering an alcohol-infused confection. Margarita? Amaretto? Frangelico? Probably not a good idea for a cake destined for an office celebration.
In the end, I used the bounty from my CSA box as my inspiration. A Mango Tango it would be.
Now that I had the what, the next step was to determine the how. The key was a good solid cheesecake 'architecture' upon which I'd be comfortable improvising a bit without fear of crashing completely. So I reached for Alton Brown. Or more accurately, his treatise on baking: I'm Just Here for More Food. There, on pages 313-317, he explains the how's and why's of a simple sweet cheesecake in painstaking detail.
I started with the crust. Pulsed a sleeve of Girl Scout Trefoil cookies (I'm out of graham crackers and didn't want to make another trip to the store) in the food processor until I had crumbs. Added about half a cube of chilled butter, cut into squares and pulsed until I had a course meal. Added a handful of shredded coconut for that tropical feel and pulsed a bit more. Turned the mixture out into a prepared spring form pan and patted the crust along the bottom and up the sides of the pan. Blind baked at 300 for about 10 minutes.
Next, my ad-hoc, quick variation on a chunky mango chutney. I peeled and sliced three of the freshest, juiciest, sweetest organic mangoes I've ever worked with. Melted butter in the bottom of a medium sized saucepan. Tossed in the mangoes and 1/8 cup of sugar I actually measured this -- I wanted the sauce the sugar would provide, but the mangoes were sweet and I didn't want to overdo it. Added the zest and juice of a lime, a teaspoon or so of grated ginger, the contents of a vanilla bean and three or four grates of nutmeg. I sauteed this for about 15 minutes while I started unwrapping packets of cream cheese.
I followed Mr. Brown's basic cheesecake recipe pretty closely. Beat 24 ounces of cream cheese and a half cup of sugar within an inch of it's life with the trusty Kitchen Aid. In a separate bowl with the hand mixer, I mixed 2 whole eggs, 3 egg yolks, 1 tablespoon vanilla extract, 1 teaspoon coconut extract, 5 oz sweetened condensed milk (AB insists that weighing this is the only way to ensure the correct amount) and 1 cup of sour cream. I then slowly integrated this mixture into the cream cheese. The result of which is a VERY soupy batter.
I left the cream cheese mixture momentarily to spread half of my cooled mango chutney across the prepared crust. I pulled out the blender and whipped the second half of the mango mixture into a baby food-like consistency. (part of baking is creating at least three sinks full of dishes). Mixed the mango puree with about a third of the cheesecake batter in the bowl I'd used for the egg/milk combination. Poured the batters into the cake pan in thirds: 1/3 plain, 1/3 mango, 1/3 plain, swirling the batters together to create what I hope will be a pretty pattern.
Finally, I employed the Alton Brown "slow and steady" method of baking a cheesecake: 1 hour in a water bath at 250 F. Without opening, touching, or even *looking* at the oven door. Followed by 1 minute with the oven off, oven door open. Followed by another hour in the oven with whatever residual heat remains. Again, without even breathing in the proximity of the oven door. Followed by one hour cooling on the counter. Followed by 3 to 6 hours in the refrigerator.
Forty-eight hours later... Wow. It's out of the pan, and it's... wow. I understand why AB remands cheesecake to the custard section of his book, and I'm a convert to his method of baking it. The result is not the raw cream cheese & mango soup I was afraid it would be, but rather a delicious burst of spring: a rich, luscious mouth-feel that's indulgent without being overwhelming followed by the warm tropical sweetness only mango provides. I'm generally pretty humble about the products of my kitchen, but I'd be honored to serve this to Peabody, Mr. Brown or Ms Hay.
If you're a mango fan, I urge you to try this one. Run, don't walk to the grocery store for whatever ingredients aren't already in your pantry. Pick up an extra sponge (you'll be washing lots of dishes) and paperback for the "inactive" time. You won't be disappointed...
Technorati Tags: Hay Hay, it's Donna Day | Food Blog Events | Dessert | Cheesecake
March 11, 2007
Say Cheese! - DMBLGiT March Gallery
A photograph is like the recipe - a memory the finished dish. ~Carrie LatetWarning: The photographs included herein may induce increased appetite. Your host cannot be held responsible for keyboard damage caused by drooling and/or weight gain from replicating recipes...
Update 3/15/2007: Since a few of you have asked, instructions for submitting your entries, including my email address, can be found here. For those of you who've submitted photographs you don't yet see here, hang tight, I'm adding them as quickly as I can. You should have received an email response from me to that effect -- if I haven't responded, I haven't got your photo.
Update 3/18/2007: I am back from a weekend sans Internet connection with 32 entries in my inbox waiting to upload. Give me a day or two to catch up...
Update 3/23/2007: Thanks to all who have participated. With the contest officially closed, I have 16 more photos to upload. I'll have them online by Monday evening 3/26/2007, and then judging begins. Look for the results by 4/1/2007!
With the disclosures out of the way, let's get on with the photography. Check out the
Our first entry comes to us from Fer, of Fer Food in Los Angeles, CA. Fer offers Green Tea and Mint Chocolate Chip Ice Cream, inspired by her passion for the featured ingredients.Camera: Nikon 200.
Andrew from Spittoon Extra in the United Kingdom provides entry #2, the Apple Pie with Clotted Cream he created for February's Waiter, there's Something in my ... Pie event.Camera: Canon 350D
Entry #3 comes from Maia of Maia Papaya from San Diego, CA. Maia shares her experience with a Persian Valentine dinner, the highlight of which was this colorful Shirazi Salad.Camera: Nikon D70
William of Never Trust a Skinny Chef in Atlanta, GA reminds us that chutney is both a noun AND a verb with his entry #4: Jerk Chicken with Mango Chutney, a dish he prepared for the first corporate cookout of the spring/summer season.Camera: Canon G6
Nate from nearby San Jose California, half of the creative genius behind Chez Annie, offers a simple yet satisfying Dutch Apple Cake as Entry #5.Camera: Canon PowerShot A75
Entry #6 hails from Meena of Hooked on Heat in Canada. She responds to the voices in her head with colorful and zesty Ginger Chili Shrimp.Camera: Casio EX 360
Lisa of Bohemian Philosophy in Canberra, Australia celebrates the dawning of the Chinese Year of the Pig with Entry #7, a 'stack of happiness' : Onigiri & Bak Kwa on Korean Seaweed.Camera: Fujifilm Finepix S5500
Entry #8 comes to us from Ninnie, author of Mitaine ecarlate from Montreal Quebec. She celebrates springtime with a sensational cool and creamy Mojito Cheesecake.Camera: Canon PowerShot A640
Open the average food-lover's refrigerator and you're likely to find the ingredients you need to create Entry #9: Individual Baked Egg Omelet Souffles. Chris, who writes Mele Cotte from outside Atlanta, GA credits her mother for inspiring a wonderful indulgence for a lazy Sunday morning breakfast for one.Camera: Nokia 6102i
Lydia from My Kitchen in Sidney Australia offers Entry #10: the alliterative and appetizing "Snapper Wrapper": a simple yet sophisticated combination of carrots and leeks wrapped in a snapper fillet.Camera: Pentax K100D
With Entry #11, Lili of Foodbox in Paris France offers the ultimate Valentine's Day indulgence: a Ginger and Cherry Trifle originally published in 1861 in that British guide to all things domestic: Mrs Beeton's Book of Household Management.Camera: Panasonic DMC-LX2
Murnie, who lives "east of Singapore" and chronicles her food adventures at M3rNi3, struggled a bit with ingredient procurement as she prepared Entry #12: Cinnamon-Banana Muffins.Camera: Casio Exilim EX-Z60
Abby, who pens Confabulation in the Kitchen from "somewhere in the south" invites us to be her valentine with Entry #13: simple-to-prepare, kid-friendly, heart-shaped festive cream cheese mints.Camera: Fujifilm Finepix S5500
Peabody provides the requisite chocolate indulgence for her Seattle, WA area book club (if Peabody's providing Culinary Concoctions, where do I sign up?!?) and Entry #14 to this edition of DMBLGIT: Chocolate Cupcakes.Camera: Nikon Coolpix 4600
Entry #15 is brought to us by Lynne of Cafe Lynnylu, a sweet take on a traditionally savory Italian classic: Grape Focaccia -- a perfect accompaniment on a spring picnic!Camera: Canon 5D
Jessica from In Search of Dessert trades a lazy Saturday afternoon at home for antiquing adventures through small towns in Switzerland -- and ends her day by preparing Entry #16: the Perfect Scallop.Camera: Nikon D200
Entry #17 returns us to February's "Waiter... there's something in my pie" celebration, as Piperita of the Kitchen Pantry in Milan, Italy prepares a savory Cheese Pie ala Nigella.Camera: Sony CyberShot 5.1MP
Bee of Rasa Malaysia in Irvine, CA creates entry #18: Fried Shrimp from leftovers in her refrigerator. Bee, there's a guy named David who's created a "leftover" food blog event. With leftovers like this, I strongly suggest you check it out!Camera: Canon Digital Elph SD450 Point and Shoot
Entry #19 comes from Arfi of Homemades in Tuakau, New Zealand. Arfi prepares this stunning fruit cheese from Damson plums harvested from her family orchard.Camera: Canon Powershot A520
Danielle of Habeas Brulee in New York City credits a recent restaurant meal as the inspiration for her latest addiction and our Entry #20: Sweet and Sour Lotus Root.Camera: Canon 30D, with a 100mm f2.8 macro lens
Entry #21 is another Valentine creation submitted by Anita of Dessert First (another bay area blogger). In her review of Scharffenberger and Steinberg's Essence of Chocolate, she highlights these opulent TKO's: Thomas Keller Oreos. Got Milk?Camera: Canon EOS 400D Digital
While she asserts that "traditional" romance is lost on her (keep the diamonds and rubies -- just add to her cookbook collection), Freya of Writing at the Kitchen Table in the United Kingdom seduces her readers with this luxurious Goats Yoghurt and Honey Panna Cotta, featured here as Entry #22.Camera: HP Photosmart 812
And from Italy, Staximo of Lo Spazimo di Saximo offers up Onion Muffins, entry #23. My apologies -- my Italian's a little rusty (and Google's translation is... odd). But there's a recipe for savory onion muffins here, that would pair quite nicely with chicken or seafood.Camera: Canon S70
No takeout for Charise of More Bread and Cheese, Please in Dublin, OH. She dishes up Entry #24, homemade General Tso's Chicken without all that added sugar and MSG.Camera: Canon Digital Rebel XTi
January's winner checks in with more pistachios... Mae of Rice and Noodles in the Channel Islands invites her readers to celebrate her new design (and her obsession with pistachios) with Entry #25: Pistachio Panna Cotta w Fresh Raspberries.Camera: Cannon EOS 350D
New blogger Deena from Scooped in Sidney Australia shares her very Donna Hay event -- a Vanilla Cheesecake topped with Lemon Curd a la Jamie Oliver as entry #26.Camera: Kodak Z710
Entry #27 also hails from Australia -- Melbourne Victoria, to be precise. Paul, (the gourmand behind Eat Me) exposes the culinary eroticism of the black fig.Camera: Nikon Coolpix 885
Inspired by recipes incorporating matcha, Loukoum of Beau a la Louche provides entry #28, experimenting with a Trio of Chocolate Truffles.Camera: Canon EOS 350D
Sarah from Avenue Food in Queens, NY offers the much maligned brussels sprout a makeover with entry #29: Roasted Brussels Sprouts with Shallot, Bacon, and Apple.Camera: Canon Powershot S80
Food and Paper's Sarah of Pittsburgh, PA celebrates Valentine's Day this year not with the traditional chocolate, not with other gooey sweet confections, but with a bit of a sour note -- offering these delectable Blood Orange Curd Tarts with Raspberries as entry #30.Camera: Canon A95
The eponymous SoRMuiJAi of Sydney Australia - a 21st century Auntie Mame - bakes up entry #31 this delightful chocolate cake for her beloved nephews.Camera: Sony DSC-W5
Entry #32 comes to us from February's host, Erielle of Fancy Toast in Chicago, IL. Erielle wraps up a series detailing her obsession with tacos with her friend Abbey's recipe for tequila-laced tacos.Camera: Nikon D70
Barbara, the author of You Gonna Eat All That? in Virginia offers us a slice of Entry #33 -- an "ass-kicking" Sesame Semolina Bread inspired by a recipe from the Bread Baker's Apprentice.Camera: Minolta Maxxum 5D
From the blood orange food fantasies of The Food Philosophy's Paula concocts these vibrant Blood Orange Jellies, which she offers as entry #34.Camera: Sony Cyber-Shot 6.0
Sarah Ikegami of Valencia, CA reminisces about her honeymoon in Paris, using these Nutella Sandwiches to stir up sweet memories and providing entry #35.Camera: Canon Rebel XLT
Another Australian entry, Y of Lemon Pi responds to the summer heat in the southern hemisphere with entry #36, this Chilled Green Soybean Soup.Camera: Panasonic DMC-LX2
Entry #37 comes from Bazu of Where's the Revolution in Syracuse, NY, who celebrates spring with this sushi-inspired Magic Avocado.Camera: Canon PowerShot A620
Bea from La Tartine Gourmande satisfies a late night urge to bake with Honey and Orange Madeleines. Perfectly paired with Tea for entry #38.Camera: Canon 30D
Francesco from the Food Traveller offers the simple yet sophisticated Chocolate Shortbread Cookies as Entry #39.Camera: Nikon D200
Lien of Notitie van Lien in Drenthe, Netherlands shows readers that it is easy to get green - the green of Gelato al Pistachio submitted here as enry #40Camera: Canon Powershot G7
Entry #41 is brought to us by Johanna, the genius behind The Passionate Cook of London. Adopting a new approach to utilizing the bounty from her CSA deliveries, Johanna offers a savory bridge between winter and spring in her Red Onion and Hazelnut Tarte Tartin.Camera: EOS 20D
My Korean Kitchen's Sue (very recently of Brisbane, Australia) celebrates garlic with her contribution to a Weekend Herb Blogging event in February. The dish: Garlic Chives and Baked Garlic Salad with Grilled Pork - Entry 42.Camera: Canon EOS 400D
Entry #43: This Ice Cream Sandwich Dessert, providing a combination of sweet seduction and disappearing act in Kristen's kitchen.Camera: Sony Cybershot DSC-P8
Anna of Morsels & Musings in Sidney, Australia checks in with entry #44: the Sticky Fig.Camera: Canon PowerShot A95
Entry #45 celebrates comfort food over drama with this simple savory Leek & Potato Soup with Fennel Seeds and Chives, offered by Ilva of Lucullian Delights in Tuscany, Italy.Camera: Sony Alpha 100
Meeta of What's for Lunch, Honey in Weimar, Germany contemplates the sublte differences between laziness and comfort as she prepares her contribution to Waiter, There's Something in my... Pie. The result is entry 46: Covered Creamy Veal & Mushrooms.Camera: Nikon D70s
Entry number 47 is another low-key but tasty Valentine's Day treat offered by Helen of Tartlette: these charming Individual Blueberry Pies.Camera: Canon Power Shot A610
Many of you will remember February's DMBLGiT winner: Stanislas of Blanc D'Oeuf. He checks in this month with entry #48: Cocktail Samania, celebrating the birthday of a blog friend.Camera: Canon 400 + Sigma 105 Macro f/2.8
J of Have Fork, will Travel in the United Kingdom provides thoughtful commentary on a new cutting board and a trusted knife with entry #49: Chop Chop.Camera: Leica C-Lux
Jerry of Cooking by the Seat of my Pants in Texas provides entry #50: Sausage Stew, the perfect antidote to a nasty mid winter tummy bug.Camera: Canon PowerShot S3 IS, (natural lighting from sliding door + table lamp, Macro mode w/auto Exposure)
Another Australian checks in... Entry 51 is JenJen of Milk and Cookies' first foray into the tumultuous, theatrical world of the souffle: her take on Coffee and Marsala Souffle.Camera: Canon EOS 300D
Taking a break from her month-long quest for the perfect Nutella concoction, Sarah from Ms. Adventures in Italy from -- you got it -- Italy offers entry 52, converting pizza to pasta with Homemade Pappardelle with Leeks and Gorgonzola.Camera: Canon Powershot S230
Rachel of Fresh Approach Cooking in Los Angeles, CA invites fellow insomniacs to check out Good Food ("foodie radio heaven" on KCRW - 89.9 in LA or podcast at KCRW.com) and shares entry 53: Dukkah.Camera: Kodak EasyShare
Heading north on the California coast, entry 54 comes from Mary of Alpineberry in neighboring San Francisco. Mary tests her new silicon bakeware with adorable and seasonably appropriate Chocolate Brownie Hearts.Camera: Canon Powershot A95
Brilynn of Jumbo Empanadas in Canada proves that sometimes a picture tells the whole story with Love the Pig, entry 55.Camera: Nikon 2100 Coolpic
After an impromptu shopping spree, Piggy of Piggy's Cooking Jorunal in Singapore offers us entry #56 this luscious Lavender Lemon Pound Cake.Camera: Canon EOS 350D
Nicole of For the Love of Food seems to be having server problems, checking in with entry #57: Italian Artichokes.Camera: Konica Minolta DiMAGE F100
Entry #58 comes to us from Cenk of Cafe Fernando as he reminisces about his first days and his first friends in San Francisco and shares Vanskapkaka, or St. Olaf friendship cake.Camera: Kodak P880
Swee, a Self-Proclaimed Foodaholic based in Sidney Australia celebrates the waning summer in the southern hemisphere with this charming Hollywood inspired Manise sorbet (think Bennifer... this one's a conjunction of mango and star anise), coming in with entry #59Camera: Fuji Finepix v10
Ahn of Food Lover's Journey in Melbourne Australia celebrates a faraway friend's special day with entry #60: Lovers' Knots.Camera: Canon 300D
Brigitte of Eine Schwabin in Fernost in Germany celebrates Thailand with an amazing array of dishes, including these Thai Nibbles, entry #61.Camera: Canon PowerShot S3 IS
This simple yet stunning Panna Cotta al Cioccolato from Tulip of Conservare in Frigo in Rome Italy is entry #62.Camera: Olympus SP 500 Ultra Zoom
How do you respond to a late-winter snowstorm? If you're Esther of Boxcar Kitchen in Paris France, you let others wrestle with the shovels and snowblowers, while you pull out the trusty Kitchenaid and whip up entry #63, these charming Over the Moon cookies.Camera: Nikon D40
Returning to the States, Jennifer from Egg and Soldier in New York City succumbs to the sensuous seduction of Sambuca, providing entry #64: Chocolate Sambuca Cookies.Camera: Canon PowerShot A710 IS
My Hungarian's a little rusty, but entry 65 -- a cup of rich, sensuous Hot Chocolate from Dora at Lila Fuge has me dreaming of rainy nights, cozy blankets and torrid love storiesCamera: Panasonic Lumix DMC-FZ20
Resisting the urge to simply consume a slab of sushi-grade salmon as-is but also refusing to ruin it with the application of heat, Haalo of Cook (almost) Anything at Least Once in Melbourne Australia offers entry #66 – a Salmon and Caviar Timbale.
Camera: Nikon D50
Celebrating a successful workout with this sensational Butternut Squash Risotto, FoodBlogga Susan of southern
Camera: Canon PowerShot A95
According to Denin of Cloudberry Quark, the Lenten season in
Camera: Canon 10D (Sigma 18-50mm 1:2.8 lens)
In Michigan, Rose details her latest bout with RDS – Recurrent Dish Syndrome – and proves that great things often come out of cozy 64-Square-Foot Kitchens – including DMBLGiT entry #69, her Pretty in Pink Macaroons. Camera: Canon SD600
Karen, the creative voice behind Cherry Leader in
Camera: Canon IXUS 700
Our final entry comes to us from Cookiecrumb the brilliant bum behind I'm Mad and I Eat in Marin County, CA, who sets out to prove that all winter soups AREN'T earth-toned with entry #71: Orange is Not the Only Soup.Camera: Nikon D70
And there you have it -- 71 stunning, captivating photographs that graced the pages of food blogs around the world in February. Soups & salads, savories & sweets, from pizza to panna cotta and back again, we've seen a bit of everything. To quote an overused phrase, whose cuisine will reign supreme...?
Stay tuned for the results on Sunday April 1...
Technorati Tags: Meme | Food Blog Event | Does My Blog Look Good in This
