I think it might be because they saw my post about the Indian classic, Shrimp Biryani, and really liked it. The girl in the back said it looks just like her ammama (grandmother) makes. The 3 boys on the left think food blogging is really very funny. And the little one (second from right) is whispering to the older girl that they should find an internet cafe so they could sign on to FoodBuzz and vote for FOODalogue.
200 winners will move on to third challenge. It’s a luxurious dinner party featuring new tastes and exotic flavors. Don’t you want to see what I have planned for that one?
Voting is open NOW. Polls close at 6:00 p.m. (PST) on 9/30. Click little heart on upper right to vote HERE .
Thanks for your votes! The competition was fierce and I’m excited to have made it to the second round of Project Food Blog. This challenge asks us to stretch outside our comfort zone and take on a classic dish from another culture.
I knew immediately I would source the recipe from the BloggerAid Cookbook. This book was published in 2009 by the collaborative and noble efforts of food bloggers from around the world, many of whom contributed family and ethnic recipes. Money raised from the sale of the book is channeled through the World Food Programme and used to help fund the School Meals Programme.
This is a very versatile dish. Depending on the cooking vehicle you use, it can be presented in a variety of ways (of course, extrapolating ingredients for larger dishes). It could be bite-size if baked in a mini muffin pan or served as a casserole in a larger baking dish. A frittata in a stove-top skillet works well too or, like here, you can serve it as individual breakfast or brunch muffins. This recipe makes 3 in large molds; 4 in medium size.
I developed this recipe for another ‘challenge’ but, don’t worry, you won’t be asked to vote…so just enjoy it.
This is a very simple fish dish. I wasn’t even planning to post this meal, but then decided to do so for those of you who do not think about poaching as a cooking technique. I really enjoy poaching fish, especially a ‘meaty’ one like halibut or cod.
It’s also a great technique and sure-fire way to cook juicy chicken breasts.
I guess it’s fair to say I love creative challenges. I watch all the creative reality shows: Top Chef, Iron Chef, Master Chef, Project Runway, Work of Art, Next Design Star, Next Food Network Star…etc. I even have food battles with my offspring via Our Family Food Fight. And one might say – just the mere act of blogging and putting yourself out there is challenging. So, I’m really excited about Project Food Blog – truly as much for the opportunity to compete as for the potential prize.
Oh, and did I tell you that if I win the $10,000 prize, I’m sharing it with you? I’m not socking it away. Nor am I putting a deposit on a new car or rushing out to get myself a new wardrobe. No, no. Instead… Continue Reading
I may have discovered a new ‘comfort food’. It melds some of the flavors I’ve known since my youth; ingredients I’ve used over and over…but never together. I love garbanzos cooked with chorizo and have presented it many times on this blog. Chorizo + eggs, yum! That’s a breakfast (or lunch) saved for special occasions. And, you know I’m a pasta-holic!
So this is a simple, carbonara-esque, meld of Spanish flavors with Italian pasta and cheeses that I threw together when I had a need for a little ‘comfort’. Continue Reading
Project Food Blog is a competition sponsored by the FoodBuzz network comprising 10 challenges that will be judged by a distinguished panel of judges, other food bloggers and readers. Only winners from each challenge get advanced to the next one. The last person standing wins the coveted title and a very nice prize (with 4 zeros). But, first, we have to jump through a few blogging hoops.
So, pardon me while I throw modesty out the window and toot my own horn. I have to. I’m competing with some damn good food bloggers (almost 2000 of them).This, then, is my entry for the first challenge in Project Food Blog…
I had just purchased this adorable one-serving spring form pan and was anxious to try it. So I made lunch.