 |
I'm not a vegetarian but I dislike factory farming and I support small, family farms.
Tomatilla! Feed
Email me:
owenl1998 at
yahoo dot com
Multi Site Recipe Search
Great Food Blogs
becks & posh | Meathenge | Lucullian Delights | Belly Timber | Seriously Good | Stephen Cooks | I'm Mad And I Eat | Looka! | Simply Recipes | Cook Sister! | The Passionate Cook | chronicles of a curious cook | spiceblog | The Grub Report | The Domestic Goddess | 18thC Cuisine | Gastronomie | Cooking Diva | Hooked On Heat | One Hot Stove | A Mad Tea Party | Tigers & Strawberries | Eggbeater | A Veggie Venture | The Delicious Life | Fresh Approach Cooking | Deep End Dining | Lex CulinariaRecipe Count
112Archives
July 2002 February 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 August 2008Friday, February 04, 2005
Paper Chef February 2005 Is Open!
Paper Chef February 2005 Edition Is Open!
For February 2005, the final ingredients are:
1)Wheat flour - if you are allergic or have gluten issues then by all means substitute something vaguely similar.
2)Cinnamon - I see a trend forming…..
3)Creme Fraiche - OK - this might be a little specialized. Past experience tells me that sour cream will substitute fine.[[UPDATE! Sam over at Becks 'n' Posh, who nominated the ingredient, disagrees with my original substitution suggestion involving sour cream and a little sugar and milk and prefers plain ol' sour cream with no mixatives. I bow to her superior knowledge. I have seen recipes for creme fraiche that involve taking the thickest heavyest cream you can get and adding a little lemon and/or yoghurt, stirring it in and leaving it for 24 hours to convert the cream.
4)Oranges - I had been wondering about broccoli but I couldn’t do that to you all. Since we have had oranges on the list for a while and we got blood oranges added this time around we will count both, so - any kind of orange will do.
Also, this is the first time I used the abandon rule on the ingredient list. The first three drawn originally were: tamarind, stale bread and chorizo. Yes, I can think of several recipes but there is a definite trend there. The clincher was thinking of the sour tamarind taste with the smoky, salty chorizo. On the other hand, how about a chorizo, and leek bread pudding with a tamarind sauce?
Anyway - bonus points if you can do an additional recipe with the following four: tamarind, chorizo, stale bread and broccoli.
Our judge this time around is Jennifer of Domestic Goddess (winner last month).
Start as soon as you read this - and email a link to your entry about what you cooked before Monday Noon PST.
Winner gets to put up the prestigious Paper Chef Winner icon (which will be supplied) and also some kind of prize. In this case it will be a free copy of "Digital Dish" - a compilation of the best food blog writing of the past year or so. The book will be published by Press For Change Publishing, the publishing company I am starting. You will start to see more details about the book online in the next month or so. The winner will have to wait until the end of the month (or maybe February - OK - maybe March - but it IS coming) to receive their prize, however.
Put all the rest here
For February 2005, the final ingredients are:
1)Wheat flour - if you are allergic or have gluten issues then by all means substitute something vaguely similar.
2)Cinnamon - I see a trend forming…..
3)Creme Fraiche - OK - this might be a little specialized. Past experience tells me that sour cream will substitute fine.[[UPDATE! Sam over at Becks 'n' Posh, who nominated the ingredient, disagrees with my original substitution suggestion involving sour cream and a little sugar and milk and prefers plain ol' sour cream with no mixatives. I bow to her superior knowledge. I have seen recipes for creme fraiche that involve taking the thickest heavyest cream you can get and adding a little lemon and/or yoghurt, stirring it in and leaving it for 24 hours to convert the cream.
4)Oranges - I had been wondering about broccoli but I couldn’t do that to you all. Since we have had oranges on the list for a while and we got blood oranges added this time around we will count both, so - any kind of orange will do.
Also, this is the first time I used the abandon rule on the ingredient list. The first three drawn originally were: tamarind, stale bread and chorizo. Yes, I can think of several recipes but there is a definite trend there. The clincher was thinking of the sour tamarind taste with the smoky, salty chorizo. On the other hand, how about a chorizo, and leek bread pudding with a tamarind sauce?
Anyway - bonus points if you can do an additional recipe with the following four: tamarind, chorizo, stale bread and broccoli.
Our judge this time around is Jennifer of Domestic Goddess (winner last month).
Start as soon as you read this - and email a link to your entry about what you cooked before Monday Noon PST.
Winner gets to put up the prestigious Paper Chef Winner icon (which will be supplied) and also some kind of prize. In this case it will be a free copy of "Digital Dish" - a compilation of the best food blog writing of the past year or so. The book will be published by Press For Change Publishing, the publishing company I am starting. You will start to see more details about the book online in the next month or so. The winner will have to wait until the end of the month (or maybe February - OK - maybe March - but it IS coming) to receive their prize, however.
Put all the rest here
posted by Owen : 10:12 AM 
Comments:
Post a Comment
