Today is Blog Day – each year on August 31st, bloggers will post recommendations of 5 new blogs. Since this is a food blog, I’ll stick with that theme. Here are 5 blogs that I read that you may or may not have heard of, that rock my world.
1. Aidan Brooks: Trainee Chef
Aidan is an intelligent, eloquent, talented 19-year old young man from the UK, who has just graduated from culinary school and is about to embark on his first professional position. He has an incredible amount of culinary knowledge for his age, and I read regularly to see just what brilliant idea he has come up with next. I have no doubt that he can achieve all of his dreams to be a top-ranked chef.
2. La Mia Cucina
Lisa is a fellow Ohioan, and the reason I read her blog regularly is because of her willingness to try anything, even going way outside of her comfort zone, and the exhuberance with which she’ll do it. Her excitement is infectious, her entries are humorous at times (especially her not so successful efforts in the kitchen), and on top of that, she’s just a really nice person.
3. CorumBlog
Sus is a German blogger (who blogs mostly in German) with similar food sensibilities to my own. She makes many of the same dishes as my Oma did, and has been an incredible help in me trying to recreate the recipes I remember from my youth. My understanding of written German is a bit iffy, but I put her entries through Babelfish so that I may understand them.
4. vegalicous
I’m not a vegetarian, much less vegan, but these three people could convince even the most hardcore carnivore to give these vegan recipes a try. I often find most mainstream vegan recipes lacking something, but not these. Check this blog out even if meat is your thing, you may be surprised.
5. (tie) Restaurant Widow and Bitchin’ in the Kitchen with Rosie
Lisa and Rosie are my local foodie partners in crime. Get us together in a restaurant and we’ll chat the place up for hours. They’re great people in person, but their blogs also have much to offer. Rosie inspires my comfort food side, whether it’s blogging about her Christmas cookie baking sessions or her chili recipe, while Lisa, a waitress here in Columbus, challenges me to try foods and recipes I’ve never tried before. Plus, Lisa’s as much into local eating as I am.
Too bad I’m limited to just five. I have 2,000+ feeds in my RSS reader, and everyone of them is awesome for some reason. I just wish I had time (and space) to tell everyone why.
Technorati Tag: BlogDay2007
September 4th, 2007 at 10:53 am
this isn’t relevant to this post at all but I just made something that I think will be right up your alley. I got it from my kitchen aid mixer book. It turned out like a dream.
2 1/4 cups all-purpose flour
1 cup sugar, divided
3/4 cup butter, cold
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 eggs, divided
1 tsp almond extract
1 (8 oz.) pkg cream cheese, softened
1/2 tsp lemon peel, or i just used a couple squirts of lemon juice
18 oz. jar strawberry jam/preserves (i also added raspberry because i didnt have quite enough strawberry, or just use your other favourite flavour!)
1/2 cup sliced almonds
Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9″-10″ (24-25 cm) springform pan.
In a large bowl, combine flour and 3/4 cup sugar, mix well. Then cut in the butter until a crumbly mixture forms. Reserve about 1 cup of crumbs.
To the remaining crumb mix, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Blend well. Spread this batter over the bottom, and spread, pushing it up the sides of the springform pan about 1″. Evenly spray top of the batter in the bottom of the pan with a light coat of cooking spray.
Combine cream cheese, remaining 1/4 cup sugar and 1 egg, blending well. Pour into the batter-lined pan. Carefully spoon over the strawberry jam/preserves, spreading evenly over the cream cheese mixture. Combine reserved crumb mixture and almonds; sprinkle over jam.
Bake for 65-75 minutes, or until cream cheese filling is set/firm and the crust is a deep golden brown. Cool for at least 15 minutes.
Serve the first slices warm!!! yum, then make sure to store in the fridge. This cake is awesome, the best of both the cheesecake and butter cake worlds. It also reminds me of a twist on the Bakewell Tart. You need to fly to England and have my Aunt bake you one
(i hope you don’t mind me posting this as a comment, i wasn’t sure how to get it to you otherwise)
November 30th, -0001 at 12:00 am
Aidan is an intelligent, eloquent, talented 19-year old young man from the UK, who has just graduated from culinary school and is about to embark on his first professional position. He has an incredible amount of culinary knowledge for his age, and I read regularly to see just what brilliant idea he has come up with next. I have no doubt that he can achieve all of his dreams to be a top-ranked chef.
November 30th, -0001 at 12:00 am
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November 30th, -0001 at 12:00 am
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