Thanks to everyone who keeps coming out and checking out the site. Never did we think that we would have had so many people come out to the site to check out our photos and recipes and participate in our contest.
To celebrate the thousandth view on the site we’ve set up a Facebook fan page! LIKE the page using the icon on the sidebar or by searching for 52 Week Cooking Challenge on Facebook and you’ll be able to get updates on blog postings and post your own responses to our challenges.
We’re looking forward to using our Facebook page as a better way to connect with everyone! See you there!
You voted for it and you’ve got it – not only is it pan-frying week but it’s also DOUBLE POINTS WEEK and I hope you’re as excited as we are.
There are almost as many ways to put heat to food as there are weeks in this challenge, but pan-frying is one of the ones that you’ll use almost every time you’re in the kitchen. Pan frying uses the process of conduction and plenty of contact with the surface area of the food to encouragesbrowning, caramelization and flavor production (the Maillard reaction – for you chemistry nerds); which makes it a must-have skill for any cook.
One of the tricky parts of pan frying is that it can be difficult to control the temperature of your oil when you’re using such a small amount; so be careful, this isn’t one of those times to set the stovetop to HIGH and let it rip. Keep an eye (and a nose) on what’s in the pan at all times. This week features some great dishes that push the difficulty to a level that we haven’t seen yet in the challenge and leaves us guessing which is going to be your favorite: the Scallops with Gnocchi, Brussels Sprouts, and Apple-Bacon Gastrique or the Pistachio-Panko Crusted Halibut with Orange Béarnaise Sauce?
Before you move onto the food, don’t forget to vote for the February DOUBLE POINTS WEEK on the poll to your right. Continue reading →
Hello friends and greetings from Canada. While Rob is spending the weekend down in balmy Baltimore, I’ve hit the road to experience the frozen wonder that is the Quebec Winter Carnival. I’ve brought my camera and will diligently photo-journalize the trip (mostly the food, but I’lll try for a few shots of the Bonhomme – the third creepiest mascot of all time) and publish it next week in a new (albeit infrequent) 52WCC segment about road trip cuisine.
I took the time out from eating poutine and drinking Caribu (the drink, not the favorite hunting target of Sarah Palin) to do two things: (1) to remind you that there’s only one day left to vote for your favorite dish in the SOUPS CHALLENGE and (2) to let you know that voting has opened up today on FEBRUARY’S DOUBLE POINTS WEEK (below) and will remain open until next Sunday.
Have a great weekend and take care of America for me while I’m gone.
Leftover ribs from the week two challenge? How about making some Chinese BBQ pork fried rice? The main ingredients you will need for this is some onion, garlic, the ribs, rice, and whatever leftover vegetables you may have in the fridge. Chinese cooking is all about high intense heat and cooking fast so this dish … Continue reading →
It’s cold out, everyone’s planning ski trips, and every other person you know is getting sick – best time of the year for a soup challenge. This week’s submissions feature Black Garlic Shrimp and Vegetable and Cheddar Bacon Stout Soups – which do you want to see show up in your bowl during your apres-ski dinner?
When a recipe give you lemons…make lemon-infused olive oil. If you’re making a recipe that calls for the juice of a lemon but leaves the flavorful peel behind, why not try your hand and making your own infused olive oil (its cheaper than buying specialty infused oils in the store and doesn’t involve preservatives and artificial flavors). It … Continue reading →
Leftover eggs from the week one challenge? Try poaching one and serving it over pasta. Be sure to add a little vinegar and salt to your (not quite boiling) poaching water – this will help the egg proteins coagulate and will keep the whites from getting all stringy. Above is orecchiette with sauteed mustard greens … Continue reading →