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Posted

Hi fellow Rockwellians. If you aren't familiar with the Food52 website, it is a great resource for home cooks, started by Amanda Hesser, former food writer for the NY Times. They hold recipe contests, and I occasionally enter them, and have been a semi-finalist on a couple of occasions. The current contest is called "Your Best Recipe With Corn" and this time, I am a finalist. There is currently voting going on to choose between my recipe and one other to be the winner. One needn't have cooked the recipe to vote, but you do need to sign up to be a subscriber to the site--a very simple process. I hope that you will consider voting for my recipe, so I can "get the cigar." The only prize is bragging rights, but c'est ma vie. My recipe is called "Savory Masa Corn Cakes with Green Chile, Cheese and Lime Crema." And my online name on that site is "zindc." Here's a link to the contest page: click

  • Like 5
Posted

It's great to have a reason to log in that doesn't involve me spending money at the Provisions part of the site :ph34r: .

Good luck, Zora.

  • Like 2
Posted

I voted for the recipe, which looks mighty good, although the spoon bread recipe looks good, too.  I probably won't make either of them any time soon, even though it would be so easy to make gluten free with Cup4cup.  I can taste it in my mind.  Yum. My husband and I are eating low carb, and he's strict "Paleo" anyway.  I do have some lovely cornmeal from Anson Mills in the freezer, awaiting the day when I can cook for people who won't turn their noses up at grains.  As well as polenta, rice, oats and grits.  All sleeping soundly in the freezer.

I love the emails from Food52 because there are so many tempting recipes, every day.  I don't get tempted by the provisions emails, the prices tend to be ridiculous.  I am still craving that mortar and pestle, though.

  • Like 2
Posted

Sounds delicious, I voted too, do you think I could use PAN arepa flour instead of masa?

You have permission to do whatever you want. B) I don't know whether arepa flour is made from nixtamalized corn. If it isn't, the cakes won't have the flavor I intended.

Posted

KT, I have never had a bad experience with the Genius recipes.  That's where I found the Judy Bird technique for turkey.

I originally stumbled across Food52 when they developed their app for holiday cooking.  So nice to have what I want on the iPad at my (greasy) fingertips.

  • Like 1
Posted

Hi fellow Rockwellians. If you aren't familiar with the Food52 website,

Nope, I wasn't - so I signed up and voted for you. But first I read the description and recipe and thought it sounded delicious. Furthermore, I had no idea what  was making for dinner tonight and had all the ingredients in my kitchen, save the poblano. A quick stop at the Americana grocery, and 30 minutes later these were cooking on the griddle. Topped it with some pullled leftover Peruvian chicken.

It was really, really good & my wife loved it as well. I hope you win Zora, and thank you for providing me with a template for a wonderful family dinner tonight. Best of luck.

  • Like 3
Posted

Nope, I wasn't - so I signed up and voted for you. But first I read the description and recipe and thought it sounded delicious. Furthermore, I had no idea what  was making for dinner tonight and had all the ingredients in my kitchen, save the poblano. A quick stop at the Americana grocery, and 30 minutes later these were cooking on the griddle. Topped it with some pullled leftover Peruvian chicken.

It was really, really good & my wife loved it as well. I hope you win Zora, and thank you for providing me with a template for a wonderful family dinner tonight. Best of luck.

I really *do* think Zora's recipe appears to be the "better" of the two, although that is, of course, a nebulous term. I fear this might boil down to a popularity contest, and the other contestant appears to have been active there for quite awhile (and I'm not saying she isn't worthy).

Posted

Pfftt! (Bill the cat, people). Zora's got this locked up...

In theory, yes, but "spoon bread" is one of those names that has an enormous amount of appeal. In all honesty, if that recipe wins, it might be because of the name. Yes, people *are* that shallow.

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