Meet Tonya! She’s a good friend and co-worker of Amir’s, as well as an avid vegetarian. In this Test Kitchen, she shares with us a no-fail, simple vegetable stew that will be sure to win over fellow vegetarians and meat eaters alike. This vibrant, healthy dish comes to us just in time for Spring!
As promised, here’s the second edition of our farm tour featuring the Watts Brothers Farm. In this half of the Q&A, we learn the distinctions between yams from sweet potatoes, potato farming tips for the home grower, and more insight in the origins of Alexia products. Be sure to check out below for an exclusive coupon, courtesy of Alexia Foods.
In late September, we announced a new partnership with Alexia Foods. We’re thrilled to be among a select few food bloggers who get to serve as Alexia Foods brand ambassadors — or Tastemakers, as we are officially known. Part of our continued collaboration with Alexia will include information about new and exciting Alexia products, exclusive giveaways, and of course more of our own original creations featuring Alexia Foods products. In case you missed it, we recently kicked things off with our own version of the Canadian potato favorite–Pork, Fennel and Onion Poutine. Our next Alexia installment, however, takes us out of the kitchen for a change, as we venture over to the farm.
A week ago we announced we are partaking in the Alexia Foods “Reinvent a Classic” fry challenge, in which we compete with other food bloggers to come up with Alexia Foods’ next original French fry flavor. Only four finalists will be chosen and ultimately one will win the whole challenge, having his or her flavor produced and sold all over the country for everyone to enjoy. How exciting! After our first run of fry testing, we picked back up right where we left off a few days later. Like a mad scientist trying to perfect a new invention, we were back in our culinary laboratories excited to get things started. Of course we want to win in the end, but recipe experimentation and development are our absolute favorite things to do in the kitchen. We’re loving every part of this challenge!
This is a fun post that we have to share with you. In fact, it will be part of a series of posts. We have been selected to participate in Alexia Foods‘ :Reinvent a Classic” fry challenge. There are several other bloggers participating as well, and you’ll probably come across many postings online during the length of the challenge. Hopefully you will check out our trials as we go through the process of developing a fun new flavor idea for Alexia Foods to add to their roster. You’re invited to follow along as the competition continues!
It was time to try another recipe from the blogosphere. This time, it would be potatoes. A large number of food bloggers are aware of the number one place to go for unique variations of the typical tuber, and that would be the home of The Daily Spud. She’s an Irish lass who can wax poetic about the potato. And wine, cheese, Irish traditions and amazing desserts. When she first featured this runny egg laced over a fluffy baked potato, it got a lot of well deserved attention. With a couple of potatoes on hand and a few interesting ingredients in the fridge, it was time to give it a try.
It’s that time! We present another spectacular dish from this month’s guest blogger, our friend and co-worker Maureen. And as Mo demonstrates, there’s nothing quite like a roasted vegetable. Pick a vegetable, any vegetable. Add some salt, pepper, oil, throw in a hot oven and…Boom. Bam. Bomb. So good! We’re so elated she picked this particular one to feature.
We were just reminiscing about the delicious roasted brussels sprouts served at the Foodbuzz Blogger Festival evening dinner. Brussels sprouts get a bad rap. When you hear about this green, miniature, cabbage-shaped, bulb-thingy, images of your 12-year-old self come to mind, screaming in agony at the pain your parents inflicted on you by forcing you to eat said green thingy. Now that your taste buds have matured—and your mind is open—try revisiting the spout. You’ll be glad you did. Tell us why Maureen…
If the world of vegetables was a high school, and the end of the senior year was upon us, the potato would take the award for most well-rounded. Not only does it offer a variety of flavors, sizes and colors, but it can be boiled, fried, baked, gratinéed, stuffed, mashed, stacked, pureed and smothered. It cooperates well with its peers, acting as a team player with a multitude of spices, herbs and toppings. The potato knows when to stay in the background and when to shine its light as the leader. It’s always prepared for the task at hand and rarely disappoints. That’s why we’ve chosen the tater to take the reins in this dish.
We wish there were burrito trucks that drove through neighborhoods, ring-a-ling-linging the bell like the ice cream man. Catch him at the intersection and pick up a meaty, cheesey handheld tortilla vessel for just a few bucks as you head out for the day. Oh, if there were a burrito man in the morning, he’d be well worked and well paid for his kindness. Essentially when it comes down to Los Angeles’ street food, most of the tasty but not so good for your health stuff is available after hours, not early in the morning. As soon as bars and clubs close, busy streets are filled with vendors selling bacon wrapped hot dogs with mayo and peppers (please don’t knock it ’til you try it) and trucks shelling out hot tacos and overflowing burritos for mere dollars. What more could you ask for at 2:30 am? If only, they’d change their hours to accommodate our usual week day morning schedule. We’re suckers for convenience.
Who would’ve thought that the new foodie fad of 2009 would’ve been cheap eats? Sustainable, green, eco-friendly, yes. Finding a way to eat fabulously for less than a three course meal from McDonald’s dollar menu, maybe not. But that’s where some of us find ourselves treading the waters of gourmet on a budget. Let gourmet mean whatever it means to you. To us, it’s not so much fancy; just fresh, varied, not quite ordinary, invigorating to the taste buds. And now that we’re in this current recession/depression/money flow cessation, gourmet’s going to also be wallet friendly. Because when the government sends you an I-O-U instead of your tax refund, you’re going to wish you’d been frugal rather than frivolous. Let the coin counting commence!