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.
Firstly, here are a few pictures from our journey through Whole Foods. We got distracted by the bulk bins, and I tried not to a) eat directly out of them and b) grab a cup of each type of grain. …
March started out slow for us at Garlic, My Soul. It’s been an exciting month, but hasn’t left much time for cooking and kitchen creation. After tackling a simple pizza recipe that’s easily within our wheelhouse for early March, our …
Our third recipe for Cucina Fresca: February was Roasted Herb Chicken. We choose to do a roast chicken because we wanted to make a roast chicken as per our goals (see number 15) and we also wanted to tackle another …
We needed a side dish to go with our 5 color chili, so Jennie had the brilliant idea to make corn muffins. We figured it’d be easy enough, so we didn’t do much planning until we found ourselves riding in …
For February’s Cucina Fresca, we decided to venture into the world of chili. You may recall when we made the Pioneer Woman’s chili. That chili was delicious, but it was too spicy for even Corelyn. We also felt it was …
Here we are, mid-February, and yet to post a single Cucina Fresca recipe for this month. Well, have no fear! We’re planning two epic cooking days for this weekend, and I am positively giddy with anticipation. Why? Because. We’re making …
January’s main dish was baked mustard lemon fish. For the fish, we headed to the farmer’s market in search of something white. We saw red snapper, and decided that we would come back through, and if the red snapper was …
