I'm taking a brief break from our Italy trip today to write about a new cooking/blogging project I am involved in. Many of my regular readers know that last year I participated in a cooking and blogging adventure where along with 8 other brave cooks, we cooked our way page-by-page through Marcella Hazen's classic, Essentials of Italian Cooking. We called ourselves "Pommodori and Vino". I shared Saturdays with Jerry, and for 15 months, we took turns posting a recipe on Saturdays. That commitment ended in June. Around the same time, I began writing a monthly article for an online magazine called Living Better at 50.
When Deborah asked the Pommodori cooks to join in another cooking/blogging challenge, it was a couple of days before we left for Italy. "I am busy", I thought. I didn't want to make recipes I wouldn't like or won't eat. Then I looked at the concept of the book, The Flavor Bible.
Each week, there is a featured ingredient, and the ingredients are listed by seasons, so we are beginning with "fall foods" like apples, mushrooms, duck, carrots, pork, cranberries, brussels Sprouts, pears, cabbage, parsnips, chestnuts and sweet potatoes.
We have chosen 52 ingredients from The Flavor Bible, where each week, each cook would CREATE a recipe using the featured ingredient, anything from an appetizer to a dessert, and letting the book guide us in what tastes, seasonings and other ingredients are complementary to the main ingredient. We will be INVENTING new dishes and combinations and then blogging about our creations.
Week 1 was PLUMS. I made a Mascarpone Cheesecake with a gingersnap crust and a fresh plum topping and glaze.
Follow along (or REALLY join us and cook along) with our blog: FLAVORS. A year from now, you'll have 366 brand new recipes made up by myself and 6 of my brave Slow Travel friends who love to cook!