Category Archives: Blog Love

Blog Love

Blog Love – November 2010

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Time for another bunch of things that other people did that made me drool! TMI? Yeah, probably…

Let’s Start with Some Wild & Weird Stuff!

A really innovative way to design a blog — like a magazine! Check out Bron Marshall‘s seasonal releases – but those of you on my side of the world, don’t get too confused by the opposite seasons! Located in New Zealand, Bron’s current release is for Spring 2010.

Ever wanted to know what food looks like on the inside? Inside insides has MRIs of all sorts of food, including pumpkin and pomegranate!

How to take pictures of ugly food. ‘Nuff Said.

… and some Deliciousness to add to my list of things to do

Kalyn’s Kitchen shows us Five Favorite Bean Soups or Stews for Autumn, including one that really piqued my interest- Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon. (You know how I love sumac)

Kitchen Butterfly shows how to make finishing salts. I’m a little crazy with the salts lately, so this looks like fun!

Speaking of beautiful photos… don’t you want to go on a picnic with Asha, from Fork Spoon Knife, after reading this? I totally do.

I didn’t know that Lemon Brulée existed, but now I think I need it.

… and now for my favourite thing this week…

a video showing how they make Le Gruyere. I friggin’ love things aged in caves! Makes me feel like a caveman.

Blog Love

Blog Love – October 2010

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Blog Love banner - Kulfi

I haven’t made an official “Blog Love” post in a while now, but I have certainly shown some love for the blogs I frequent by participating in Blog Bites. Now to show the intended format of Blog Love, here are some fantastic posts on other blogs that have inspired me to try making something new!

I scan through quite a few blogs these days. Most of the posts are lovely, but some just jump out at you and make you click through so you can read the whole thing.

Here are some posts that did just that…

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Kitchenbutterfly talks about things to do with vanilla, and even another post where we learn how to  make vanilla powder.

Speaking of powders you can make to make a great ingredient out of something that might have been wasted, Chocolate and Zucchini shows how to make Roasted Lemon Zest Powder. Yay! Now I know what to do with all of the rind I had dried… better than throwing chunks of it in stuff.

Kalyn’s Kitchen has a recipe for roasted butternut squash with gorgonzola that has some similar elements to the sweet potato dish I made this week, but a little more structured.

To continue with my obsession with Turkey, Forkspoonknife is making Turkish Pide, featuring Na’Na, Caramelised Onion and Olive

… and last, but not least, there seem to be people trying to crazy up pizza!! Evidenced by Grilled Poutine Pizza and Pizzas Benedict and Deep Dish Pizza Cupfakes that popped up in my Livejournal list today. I think this is part of some competition or challenge group. Better inspect further, as hilarity is ensuing.

Blog Love, Challenges

Anchovy Goddess – BB7

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Anchovies

“That stench… that heavenly stench!”

Yes, today I am the Goddess of Anchovies! As a part of One Hot Stove’s Blog Bites 7 : The Iron Chef Edition, I put on the crown and try using anchovies in two different dishes. Again, I’m tying together the Blog Bites entry with my ongoing love of referring to other blogs, as seen in my earlier “Blog Love” posts.

It all started when I found a blog post with a recipe for Orecchiette with Broccoli and Mushrooms on What You Having for Your Tea, a blog I subscribed to recently. We weren’t eating much pasta at the time, and this dish looked really good and fast. There was just one wee bony ingredient that I was both unsure of and intrigued by – the anchovy.

Anchovy Orecchiette

I didn’t change the recipe much – I just tossed in a few halved grape tomatoes and garlic scapes. It was incredible, and the anchovy was subtle and really interesting. It’s one of those ingredients that seems a little weird, and you figure you can make the recipe without it… which you probably could, but you’d be missing out.

I made this dish twice, and really hoped that I could use it for an upcoming Blog Bites, since the whole point is to highlight recipes from other blogs.

As it happens, this blog bites requires that we choose an ingredient and use it in two different recipes. I added to my personal challenge by requiring that I find recipes on different blogs. In fact, I’m highlighting THREE blogs today, because I took inspiration from one blog and part of the recipe from another blog.

Let me explain.

In the last few weeks, I came across this blog post on Kalyn’s Kitchen, showing a stack of green zebra tomatoes and fresh mozzarella drizzled in Green Goddess dressing. At the time, I was more drawn to the zebra tomatoes, because I love them and hadn’t seen ANY this year (still haven’t).

Jump ahead about a week, and I decide to use anchovy as my BB7 ingredient. I do a quick search of some of the blogs I frequent, and I come across another, totally unrelated blog post highlighting Green Goddess dip, on Morsels & Musings.

Goddess Stack - naked

Taking the Green Goddess dip recipe and combining it with the inspiration to stack stuff and top it with the goodness of the Goddess, you have my second dish. I stacked grilled yellow and green zucchini, sliced tomatoes and a bit of bocconcini cheese and poured some Green Goddess sauce over the top.

So good!

Goddess Stack

The moral of the story is that anchovies aren’t only Fry’s favourite extinct pizza topping, they’re also a way to add a special zip to a sauce or a simple pasta dish. Weird, but nice!

My adaptation of the Green Goddess sauce after the jump.

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