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Five-Treasure Fried Rice
2 commentsWell I had to make this for its simplicity and availability of broccoli stems in my fridge.
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| Poblanos Stuffed with Cheddar & Chicken
Since I did ot have Pablano at hand, I used the-new-in-market Ancient Long Red Sweet Pepper and substituted shrimps for chicken.. bearing the balance of flavours.
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Baked Cheddar Grits with Bacon
Since I do not eat bacon, I had to leave it out. Also, I used Bob's Red mill Grits also known as Polenta - labelled...Nonetheless...it is a comfort food and worth every churn.
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Carrot & Celery Soup with Curry Leaves & Ginger
This is the recipe for 'Create your own Vegetable Soup': Carrot & Celery Soup flavoured with fresh Gingerroot & deep-fried and crushed Curry Leaves
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Orange & Brown Butter Tart – Fine Cooking Issue 97 – Cook the Issue Challenge
I just could not get the tart shell to bind. the varing temperature form hour to hour today may be a factor. I have to try this again. I used Mandarin oranges instead.
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Buttermilk Cake with Spiced Vanilla Icing – Fine Cooking Issue 97 – Cook the Issue Challenge
Since I am trying these recipes within a 24-hour-limit, 0n-hand ingredients, I had to make substitutions. I made thi scake with summer/yellow squash instead if butternut squash; milk & vinegar as...
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Real Chocolate Mousse – Fine Cooking Issue 97 – Cook the Issue Challenge
2 commentsI found the contest last night around 08:30 P.M. EST and found it to be whimsy. I knew I was stranded in kitchen for next 24 hours. So I decided to make as many dishes out of the 33 possibilities; as...
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the martinez, stirred
4 commentsSo this one had a bit of planning in order to get finished and tasted. I don't drink a lot of hard alcohol and we considered buying all the ingredients to make it but thought of the cost of all...
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Creamy Vegetable Soups - Curried Butternut Squash
1 commentMy last creamy vegetable soup was inspired by some Curried Naan bread I found at Trader Joes. For the aromatics I sautéed leeks, yellow onion and garlic in olive oil. I...
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lemon ginger marmalade
1 commentI had actually done this one weeks ago but was just waiting for my husband to finally try it before I posted it. I loved this on greek yogurt, it was like a creamy dessert with zing. nbspI...
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thai sweet potato with coconut milk and lime
2 commentsMade another soup tonight...the last soup. Can't say I'm not thankful but I am now an expert on making creamy veggie soups which I would have never learnt just doing one or two once in a...
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Creamy Vegetable Soups - Roasted Red Bell Pepper and Tomato
This is another attempt at the "Create Your Own Recipe" Creamy Vegetable Soup article. I think this may have been one of my favorite articles. For this soup I started with yellow onions...
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pork ragout on parmesan polenta
I had soooo much leftover pork in the freezer I thought I might try this one with more tomatoes and the polenta a little stiffer. It was just as good as the last time we made itreally...
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blood orange salad with hazelnuts and aged goat cheese
1 commentWe were needing a little something to go with out soup dinner tonight so I thought I'd take the magazine's advice and try the blood orange salad with an aged goat cheese in the place of parmesan. I...
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Lemon Ginger Marmalade with Greek Style Yogurt
1 commentI think I may have found a use for some of my lemon ginger marmalade! I tried it tonight in my favorite Greek style yogurt and it was delicious. Yogurt is one of mynbspusual...
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Cauliflower Soup
For our grande finale meal we wanted a special soup. We have had more fun with soups these past two months! We had some Tomato Fennel Soup left over from yesterday which we served beside a...
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Salt and Pepper Shrimp and Scallops with Garlic and Chile
1 commentWe decided to make a "Grande Finale" meal for March 5. We have enjoyed the Challenge and recognize that many of the recipes from this issue we probably never would have made, otherwise. We served...
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Baked Cheddar Grits with Bacon
2 commentsFor a long time, coming from England, I didn’t know what grits were. I think we call them semolina! I wasn’t sure how we would like the Grits. We ate them piping hot out of the oven, and...
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Smoked Turkey Reubens
A very satisfying sandwich. The pickle flavor was quite strong in the slaw but not overpowering. We loved the whole package, the whole wheat bread, crunchy slaw and warm melted cheese.
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
