This month’s cooking challenge was TOMATOES … in the height of season, delicious and turning up in such creative ways. Enjoy the round-up from our creative cooks! Continue Reading
I’ve had Mexico on my mind because, after a good number of years, I’ve decided to go back and visit — this time to explore the Yucatan peninsula. But, that’s not happening until next February so when this month’s challenge (tomatoes) was announced, I decided to bring a little Mexico into my cocina. Or should I say cantina?
This type of post is rare for the pages of FOODalogue so I’m conflicted about whether to classify it as a frozen cocktail or dessert. Continue Reading
This month’s challenge was to take the iconic triple decker sandwich someplace it’s never been before. Oh yeah, and let’s make it an alliteration using at least 3 ingredients beginning with the same letter.
Wait till you see these creative mouth-watering combinations!
The challenge: Take the iconic triple decker sandwich someplace it’s never been before. Oh yeah, and let’s make it an alliteration using at least 3 ingredients beginning with the same letter.
While the challenge (reasonably) called for making only one sandwich, I made two. Why? … because after the first one, I learned that “triple”refers to # of fillings, not slices of bread — although my original interpretation is a popular one shared by many. But, what the hell? I decided to create a totally different one.
The Creative Cooking Crew’s challenge for May — what are you bringing to the BBQ? -- was announced about the same time my nephew and his wife said they would be hosting a Mother’s Day barbecue. They’d do the meats and everyone else could bring accompaniments. Perfect timing.
When you’re a cook, it doesn’t matter if it’s Mother’s Day — you still cook. And, because I enjoy cooking, the challenge and, definitely, eating, I couldn’t bring just one thing.
I’m not a boxed cereal kind of gal. Not when I’m alone — and certainly not when I have company.
For challenges (and all-round eating out of the FOODalogue kitchen), I rely on what’s on-hand. Anything that’s not fresh or healthy(ish) is kept to a minimum … a pinch, sprinkle, dusting or dollop.
What tickles your palate? How would you describe your perfect bite? Cook it? Present and photograph it?
See a round-up of 10 creative cooks’ perfect bites. To get their recipes and reasons behind their choices, please visit each of these talented cooks/bloggers by clicking on the photo or link to get the details of their amazing perfect bites.