This month i tried to combine 2 different cooking challenges: The Daring Baker’s challenge was potvica and another cooking challenge that required only that you make something with onions… The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!
I made 2 versions. One savoury with carmelized onions, roasted garlic and cheddar cheese. The other, sweet with lime curd and cream cheese.
The lime one didn’t last long and I only managed to get one pic, and just barely got some of the savoury. Was super delish for my steak sandwich!
Nom, nom, nom…
Tuesday November 1st
Coconut curry noodles with pickled red onion and a drizzle of Maggi sauce.
I made this a while ago but hey, it’s relevant. This challenge reminded me of this dish so I am making it again this week. It was quite yum.
"oh dear, I am Tumblr challenged. How do I submit?" With love, nycaj9
Just write a post on your tumblr, and submit a blurb about it, preferably with a photo, and ta-da!
Monday October 24th
We’re just two followers away from 100, a little over a week away from the challenge being over, and we only have two entries!
There’s still time to get those wheels rolling!
Does no one on tumblr like onions?
Sunday October 23rd
Onion Shrimp Fritters
I love fried onions, so I took things to the next level by frying them into fritters with shrimp! Think onion rings turned into onion nests and fried with juicy shrimp. Hungry yet? Make yourself a batch by checking out the recipe here: Onion Shrimp Fritters.
Hey guys! We have nearly 100 followers and just one submission this month—and just two weeks left! Submit some stuff!
Is an entire month maybe too much? I’ve been thinking perhaps people see a month-long window and then put it off till it’s too far gone. I myself will probably be unable to submit something this month, and if I do it’ll be something simplistic—the first hand I was busy graduating culinary school, and now I’m recovering from a somewhat major surgery.
Should we try maybe two week long windows? Is there some way you guys think maybe we can advertise better or get people in to the spirit more?
Tuesday October 18th
Here’s to kick off the October Food Challenge - onions that went through a stage of primming before being dunked in batter and deep fried. Get the details hither.
"Onions, eh? Challenge accepted! >:D" With love, Anonymous.
Indeed! ;D Have at them and good luck! c:
My deepest apologies with the lateness, I know I mentioned this would be late… reinstalling windows for the third time in two weeks because of trojans and hard drive crashes isn’t fun. I also don’t have photoshop installed again yet, and in my rush to do this I figured drawing would be quicker. I.. also forgot my camera cord, so, photoshop or not didn’t matter and I’d be damned if I posted without a picture!
Everything else aside, here we have allium cepa, aka the common onion, aka bulb onions, aka storage onions, aka garden onions, aka… onions.
In the northern hemisphere at least, we’re heading in to the territory of cooler seasons, and this means pulling the time to start pulling up vegetables that have been growing in the ground all summer is upon us.
For the sake of being a bit of a trickster, I decided to pull an ingredient that is insanely common in all sorts of cooking. Soups, side dishes, salads, tarts, the only thing it can’t do is replace protein. So this is the call to you lovely people of tumblr, to take the humble common onion and help it transcend the boundaries of the norm!
Onions are often thrown in to accompany just about everything. They can be super strong and pungent, or even certain variates grown in soil that lack normal levels of pH can be sweet and mild. We often don’t think about onions and their own flavors though, instead they’re always given a supporting role at the bottom of a full cast of characters. Whether their flesh is red, yellow, or white; each different type brings something new to the plate.
This challenge includes all the allium capa family, those of bulb onions such as white onions, yellow onions, and purple/red onions. It also includes tree onions, but does not include green onions, scallions, chives, or any leafy green onions/onion derivatives that are cultivated in the spring months. If you need a guide, think: do you pull it out of the ground, or harvest it above ground? We’re after the under ground variates here. You can use the shoots of bulb onions, as well as you can utilize the onion skins for coloring or use the onions at any stage of maturity you can find them.
After you have conceptualized and made your dish, take a picture if you can and blog about it, preferably including the recipe. ;) When you have finished, submit your post directly to the blog! And if you have any questions, the ask box is always open. Watch other recipes come flooding in, and feel free to store away recipes for future use.
And when you’ve done that, hop on over and suggest the theme ingredient/dish for next month and have a chance to have it chosen and get a feature!
Remember, you will only win the challenge if you make a post and submit it before 11:59pm in your timezone, the 31st of October.
A small maybe irrelevant note, but I’ll be taking a week long break starting the 10th of October. I graduate culinary school on the 7th, and I’m having surgery on the 11th which will require a hospital stay. However you can still submit your entries, my good friend Chilly is going to be checking and posting them still!
The end of September…
..which brings us up to October starting! Don’t worry though, you have technically until whenever October begins in your timezone. But before I post a… Let’s take a look at everyone who submitted during September!
Red Black Apron, with lovely ginger spiced baked turon. As if a ginger syrup doesn’t sound amazing enough already, it’s added to bananas which are then all wrapped up in spring roll shells and baked. To top it all off, you finish it with more brown sugar and enjoy straight from the oven.
Peegaw, with banana-chocolate-cheese stuffed pretzels. Who doesn’t love a large warm soft pretzel? There’s also the addition of cheese, chocolate icing, and of course, bananas—right inside the pretzels themselves. It’s some kind of modern sorcery.
Open Challenge, with mini banana and mint flatbreads. Yet another amazing entry, and from someone who has admitted to not liking bananas! The little flatbreads are low in calories, but appear to still be bursting in flavor. And they’re absolutely gorgeous with flecks of mint all throughout.
Super Culinary Adventure Times, with sweetened rye trifle with banana jam. A mishmash of traditional Baltic flavors with French ones, and.. yep.
Bandit Bakery, with a chocolate cake with banana pudding and chocolate icing. Clearly bananas and chocolate are a time honored favorite pairing, and this cake just tells tales of chocolate decadence. The banana pudding offers a peak of beautiful flavor through the cake as well.
And last but certainly not least,
Chomp Down Those Foods, with jemput-jemput, otherwise known as banana fritters. Another treat to eat while still hot, and frying bananas just happen to be one of those things you have to do at least once in your life! Gorgeous and crispy, it’s a great way to inject something new in your repertoire.
And unless someone sends in a last minute entry, that’s all for September! Six beautiful recipes and entries, and thank you all very much for participating in the very first ever tumblr food challenge!
Stay tuned and the new challenge will be announced shortly :)