UPDATE: Here’s the finished recipe -
I’ve just applied for a spot in the first Iron Foodie contest, hosted by Foodie Blogroll & Marx Foods. 25 challengers will receive a box with 8 secret ingredients. If I’m selected as a challenger, I must use 3 of the 8 ingredients to create MY signature dish.
The first step:
1) Write a blog post answering these questions by November 5th, 2010
So, here we go…
Why do you want to compete in this challenge?
I love to cook. I love to eat. I will be the first Iron Foodie!
Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?
No hesitation…I would go with Julia. She was the Queen. She pioneered the way for all of the “celebrity” chefs that enjoy the spotlight today. Prometheus-like, Julia Child freed gourmet cooking from its vaulted, untouchable place in the commercial kitchen, and delivered it to mankind via millions of living rooms around the world.
The more I’ve learned about her life the more I’ve realized that she had the good sense not to take food, or herself, too seriously. She simply loved cooking and eating good food. That was enough for her, and it’s enough for me. Plus, she was really, really good at it.
There are some amazing chefs on T.V. now days…but Julia did it first.
(Btw…where the heck is Andrew Zimmern on this list? C’mon, how fun would THAT guy’s kitchen be?)
What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?
Bread. Always bread…the staff of life. I’m lucky enough to have two friends who are both amazing bakers. I often bring the entree, but I’m far more interested in the bread! Fresh from the oven, still steaming, sweet cream butter melting across a tawny, crackling crust…what’s better than that?
Sum your childhood up in one meal.
Macaroni and Cheese. Simple, inexpensive, comforting and made with love. For me, Mac & Cheese means family.
The one mainstream food you can’t stand?
Chicken breast. Even when cooked to perfection, which is a rare occurrence, chicken breast typically bores me to tears. It tends to be a protein filler that is completely dependent on the rest of the ingredients to make it memorable or even palatable. Just about anything you can do to a chicken breast, you can do to a lamb chop, or a pork loin, or a good hunk of beef…with exponentially better results.