Blood oranges slices are arranged on the bottom of a cake pan with a light sprinkling of sugar. Once baked, the sugar and the orange juice turn into garnet-colored syrup that is soaked up by the tender semolina cake. Requiring only extra-virgin olive oil and no butter, the cake batter can be prepared very simply by hand in one mixing bowl.
Did I mention there is vodka in the batter?
You are cordially invited to participate in a cooking/blogging event and vie for a grand prize worth over $200, courtesy of Avenues Restaurant and BLiS™, maker of fine ingredients trusted by several nationally-acclaimed chefs.
The contest will be judged by Curtis Duffy, Chef de Cuisine of Avenues Restaurant, Chicago, based primarily on the contestant's ability to achieve a harmonious balance between the required ingredients in terms of color, aroma, flavor, and texture. Creativity manifested through plating and presentation, though secondary to the first criterion, is also important.Contestants will create a multi-element entrée using all of the following ingredients:
Entries must be posted on your blog and one image of your entry (500 x 333 pixels only) sent to Leela at leela[at]shesimmers[dot]com by midnight (Central Time) on March 31, 2010. Your entry must include links to both She Simmers (http://shesimmers.com) and Curtis Duffy (http://curtisduffy.blogspot.com) with a mention of this contest.The winner will be announced here at shesimmers.com on Monday, April 5th, 2010. The winning entry along with the other entries that have been submitted, with links to the participants' blogs or websites, will be included in the announcement post.
Read more...
"Have some fesenjan," my gracious host, Sargon, pointed in the direction of a wet mass of brownness in a ceramic bowl on the buffet table. A brief moment of awkwardness followed. The fact is -- in terms of appearance, this thing could only be described as uninteresting at best and unappetizing at worst. Nestled between a platter of colorful assorted vegetables and a bowl of vibrant-colored saffron pilaf, the stew's lack of aesthetics became even more pronounced which, in turn, made my reluctance to plunge the serving spoon -- poised in mid-air -- into it more justified.
"It's good," Sargon assured me. At that very moment, three things popped into my head: 1. it would be very rude of me to refuse the food which my host was recommending, 2. how awful of me to unfairly judge a stew who had never done anything to hurt me, and 3. doggone it, how many times in your life do you get invited to a Persian/Assyrian Christmas party? Eat up!
A few weeks ago, I bought a 16-ounce tub of mascarpone cheese. Half of it was used to make the ethereal and delicious banana mascarpone soufflé pancakes, and the other half was used to make this hearty sweet potato mascarpone bourbon bread to mark the conclusion of our 5th Beet 'n Squash event - Battle Sweet Potato.
Bee of Rasa Malaysia has invited me to guest post for her. Gladly, I agreed to it. To find out how to make pomelo salad, one of the most sublime salads in the modern Thai cuisine, please move over to the recipe page.
As much as I love blogging, one of the things that come with putting yourself in public is that you get strange things in your mailbox. Every day -- and I mean every day -- my mailbox is inundated with stolen content notifications, invitations to join a mail-order bride club, offers for a product that's supposed to enlarge a body part I don't have, etc. If you catch me in front of the computer muttering and saying bad words under my breath, chances are I'm checking my email.
But interspersed with tooth whitener offers and 24-hour free passes to websites of dubious nature are kind notes from my readers who take the time to tell me how appreciative they are of this little blog. If there's any truth to a definition of (divine) grace as "an undeserved favor," well, then I have to say I've found myself at the receiving end of grace quite frequently ever since I started blogging 16 months ago. If you catch me in front of the computer flapping my arms, grinning like an idiot, and whimpering with joy, chances are I'm checking my email.
This is a classic Thai dish that has been a household staple for a long, long time. I adore this stir-fry on top of a mound of Jasmine rice and one egg, perfectly-fried Thai-style, on the side.
More importantly, this is one of the dishes which make you glad you have Bruno by your side.
The pancake batter is made in a similar way to a soufflé batter, i.e. egg whites, beaten stiff, are folded into a starchy, cheesy base. The result is pancakes that are light and substantial at the same time. The banana and cheese flavors, which permeate every tiny particle of the light and tender pancakes, come through with every bite.
Here's another delicious answer to the question: "What can I make with overripe bananas?"
All contents and recipes are licensed under a
Creative Commons Attribution-Share Alike 3.0 United States License
© Blogger template Webnolia by Ourblogtemplates.com 2009
Back to TOP
