Posts Tagged ‘Weekend Cookbook Challenge’

WCC #19 – The Round Up

August 20th, 2007

The deadline has passed, so it’s time to see what everyone came up with for Weekend Cookbook Challenge #19 – Dinner and a DVD.

Shaun of Winter Skies, Kitchen Aglow starts us off with Broiled Figs, to go with a pair of French movies, Jean de Florette and Manon des Sources.

Amy from Tart Reform went all out with three recipes and three baseball movies – Rookie of the Year’s Chicago Dog Salad, Field of Dreams’ Roast Corn on the Cob, and A League of Their Own’s Peach Sunflower Seed Muffins.

Raaga, the Singing Chef, made a tasty dish of Spaghetti, right in the middle of watching The Pursuit of Happyness.

Sara from I Like To Cook (and intrepid founder of the Weekend Cookbook Challenge) paired You’ve-Got-Red-On-You Pasta with the best zombie movie ever, Shaun of the Dead.

Pamela, the Cooking Ninja, made a very tasty looking Almond Apple Pie, to go with (what else) American Pie.

Deborah of Play With Food made Cheesy Breakfast Grits, to go with My Cousin Vinny.

Mike from Mel’s Diner went all out, and made two dinner/movie pairings. His first was homemade mozzarella cheese, to go with Guys and Dolls.

Mike’s second dish was Papa’s Baked Beans, to go with White Christmas.

Viji from Malabar Ruchi made Indian Macaroni and Cheese, to go with Big B, a Malayalam Movie.

Michelle from Je Mange la Ville stirred up some wonderful looking Vanilla Coconut Shrimp, to go with Lady in the Water.

Lis from La Mia Cucina snuck in at the last minute with Mama Cream Puff’s Lasagna, to go with The Godfather DVD Collection.

Me? I whipped up some Shitkickin Soup, and settled in with a threesome of action movies – Crank, The Transporter and Kung Fu Hustle.

Thanks to everyone who participated this month! The Weekend Cookbook Challenge will be continuing next month – check out the website to find out the new theme.

WCC #19 – Shitkickin Soup

August 16th, 2007

I’m a little late posting my entry for this month’s Weekend Cookbook Challenge. I blame the ninjas – they attacked me on the way home from the grocery store, so I wasn’t able to pull together my recipe until late tonight, as I was too busy laying the smack down. (or whatever the cool kids are saying nowadays)

Shitkickin Soup (the honest-to-God name of this recipe) comes from Out of the Molasses Jug, an old hippie cookbook of my parents. Among the wholesome, earthy recipes, you’ll also find tips on outhouses, growing alfalfa sprouts and why you don’t need any of them fancy creme rinses. It’s quite the book.

I figured the Shitkickin Soup recipe was the perfect match for some action movies, so I dug out The Transporter, Crank and Kung Fu Hustle. Might be hard to eat soup while punching some guy in the head, but I’m sure Jason Statham would be up for it.

8 small potatoes, peeled and cut into chunks
2 onions, finely chopped
1 large can diced tomatoes
1 1/2 cups corn
2 cloves garlic, minced
salt, pepper, cumin, dill, parsley…

In a large soup pot, cook the potatoes until nice and tender.
Pour off the cooking water until it only comes halfway up the potato chunks.
Mash the potatoes (roughly) in the water. Don’t worry about getting them smooth.
Toss in the remainder of the ingredients and cook for at least a half hour.
Serve with a sprinkling of fresh parsley on top.

Notes:
This isn’t exactly a precise recipe. You can fool around with the ingredients as much as you like – add some carrots, switch around the herbs, etc. The action heroes might get annoyed, but I’m pretty sure the hippies will support your freedom of choice.

5 Days and Counting…

August 14th, 2007

The deadline for this month’s Weekend Cookbook Challenge is this coming Sunday – only five days away. I’ve gotten a few great submissions, but I’d love to have more!

The theme is Dinner and a DVD – pick a movie (or TV show), pick a recipe, and you’re good to go!

Send your posts and pictures to paige_elizATyahooDOTca by Sunday, August 19, 2007. The round up will be posted shortly thereafter.

WCC #19 – Dinner and a DVD

July 23rd, 2007

I’ve offered to host August’s Weekend Cookbook Challenge, and have chosen as my theme “Dinner and a DVD.” I thought of “Dinner and a Movie” but that’s been done to death. Also, “DVD” gives a lot more options than “Movie”.

So what do you have to do? Pick a favourite movie or TV show on DVD, and then choose a recipe to match. Despite the challenge title, it doesn’t have to be a main course/dinner.

Some ideas:

  • Pasta with either The Sopranos or The Godfather
  • Snickerdoodles with Veronica Mars
  • Soup with Seinfeld
  • Pain au chocolat with Amelie

Send your entries to paige_elizATyahooDOTca by August 19th. Make sure you include your name, a link to your blog post and a picture of your dish. If you have any questions about this challenge, just post a comment, and I’ll get back to you ASAP.

WCC #17 – Venetian Seafood Stew

June 10th, 2007

null

This month’s Weekend Cookbook Challenge was centred on cornmeal – something I’ve been devouring in large quantities recently, thanks to a particularly inspiring episode of David Rocco’s Dolce Vita. He’s my new TV chef crush… That grin… That scruffy little jawline… The whole Italian thing… Right. Back to the cornmeal – hot little David was cooking polenta, and I remembered having some of that creamy corn goodness during last year’s trip to Italy. Since that episode aired, I’ve eaten it with a nice spring ratatouille, had it sweetened with honey for a hearty breakfast, and now, I’ve made it into croutons.

My WCC recipe comes from the Moosewood Restaurant Daily Special (which I just realized I’ve used before for a WCC challenge…) and is for a Venetian seafood stew, topped with crispy, crunchy polenta croutons. These things are dynamite. They’re slightly soft on the inside, golden brown on the outside, and nicely flavoured with crushed fennel seeds. I think I’ll be using the remainders later in the week for a chicken caesar salad.

Polenta Croutons

3 cups water
1 1/2 cups cornmeal
1 tsp ground fennel seeds
1 tsp salt
2 tsp olive oil
1/2 tsp black pepper

In a heavy-bottomed pot, bring the 3 cups of water to a boil.
Turn the heat down to low, and pour in the polenta in a slow, steady stream, stirring continuously.
Simmer for about 10 minutes, then stir in the rest of the ingredients.
Oil an 8×8 inch baking pan, pour in the polenta, and smooth into an even layer with a silicon spatula.
Let the polenta cool for at least 20 minutes, then cut into small cubes.
Flip the cubes out onto a baking pan. Bake for 20 minutes at 450ºF, or until crispy and golden.

Seafood Stew

1 tbsp olive oil
3 cups diced onions
3 cloves garlic, minced
1 tsp crushed fennel seeds
2 cups diced green pepper
28 oz can of diced tomatoes
4 cups hot water
2 cups roughly chopped white fish
1 cup small scallops
1 cup shrimp
juice of one lemon
chopped fresh parsley
grated parmesan cheese

In a large soup pot, saute the onions and garlic in the olive oil until soft.
Toss in the fennel seeds and green peppers, cooking for another 5 minutes.
Add the tomatoes and water and bring the stew to a light simmer before adding the white fish.
Cook the fish in the broth for at least 20 minutes, then add the scallops and shrimp.
Cook for another 2-3 minutes, until the shrimp are just cooked.
Stir in the lemon juice and a handful of fresh parsley immediately before serving.
Top the stew with the polenta croutons and a grating of fresh parmesan cheese.

Notes:
The real recipe called for mussels and clams instead of white fish and scallops. I made the substitution because I’m living on the prairies at the moment. I’ll try it with shellfish when I’m back in Halifax.
The white fish I used was fresh cod, but you could use any firm fish that would stand up to a chowder-like cooking method.

Related Posts with Thumbnails