We challenged ourselves to do more recipe creation in 2011, and more importantly, to document our results. Improvisational cooking has never been a challenge for us, but writing recipes that can be shared and recreated was not our strong suit. So we made a list of goals — ways in which we wanted to learn and grow in the kitchen — and challenged ourselves to 3 new recipes per month.
We named it the Cucina Fresca Challenge of 2011. That’s Italian for “fresh kitchen” for those of you keeping track of our fake Italian-isms. With only two months to go, we’re (mostly) on track, and writing our own recipes has been a boon for our kitchens, our tummies, and our taste testers. There have been a few missteps, of course, and a lot of creative scheduling.
As the blog went bi-coastal in the summer of 2011, our recipe planning, and even some of our cooking, became an activity accomplished largely through the power of video chat and other technologies. Still, we roll with the punches, and we think you’ll be pleased with the results.
I must say that eggplant pinwheels went much better the second time around! Reasons the second time was more successful include: a) a video chat with Corelyn pre-cooking to discuss b) nowhere to be, nothing to do c) balsamic reduction, …
So, two months ago I made these stuffed peppers for Cucina Fresca. I should probably tell you a little about them, since they were delicious and very easy. Gather your ingredients: bell peppers, sun-dried tomatoes, onion, garlic, rice, broth, feta …
July’s challenges included one of us in school full time and the other with a broken finger, so we only managed to get around to one of our three proposed recipes. For Paul’s birthday, I figured we could do cupcakes, …
So we wanted to make something with eggplant for June. And we wanted them to involve maybe a fig, or a date, and some cheese, and maybe balsamic reduction, and maybe be hot but maybe be cold. We came up …
One of this month’s Cucina Fresca recipes is Veggie Burgers. We used beans as the base for the burgers, and we looked up a few recipe options online before making a decision on what to use ourselves. We did try …
So if you didn’t watch the video (which you should!) here are some photos/information about the gluten-free scones! So first, you take your gluten free flour and add your baking soda, baking powder, salt, and sugar, and mix them together. …
Once again, step by step for those who have not watched the video! Take your onion, beets, and potatoes, and chop. Melt butter in dutch oven/sauce pot, and add chopped veg, along with your lemon zest. Mix to coat, let …
