With all the great design blogs, craft blogs, and tech blogs to keep up with, who has time to spend drooling over all the food blogs out there? That's where I come in. Each week I'll be choosing a theme and subjecting myself to hunger pangs as I scour the web in search of tasty recipes that anyone can make.
This week, we have the four C's showing up for dinner: Cocktail, Cauliflower, Curry, and Cheesecake. It may sound like an odd pairing at first, but I think the sweet start followed by spicy mains, finished off with a creamy citrusy cheesecake is about as well balanced as flavors get.
The first time I ever had a cocktail with raw egg whites in it, I was convinced I was going to die of some horrible disease thanks to thirty years of brainwashing by the FDA. All it took though was one sip, and I was hooked. All those anti-egg slogans like "Just say NO to raw eggs" and "D.A.R.E. to keep kids off whites" faded away as I slipped into a froth induced bliss, courtesy of the heavenly hooch. This rum and honey cocktail posted by the fine folks over at
Sloshed! reminded me of that revelation which is why I'm kicking off this week's Four Course Fridays with a little buzz.
Carolyn Cope, a.k.a.
Umami Girl brings us
Chili-Roasted Cauliflower with Cilantro Dressing this week in her column, The Crisper Whisperer on Serious Eats. Comparing cauliflower to a startup, she says that "Starting with nothing but a good head, a pantry-sized space and a little fire, you can produce a vast array of IPO-worthy side dishes in less than half an hour. " I've worked in startups since I was a wee tike, so I'm all for a blank slate and good ideas, especially if they yield piquant caramelized morsels such as these.
Chicken curry is one of those much loved (and copied) dishes that you can find everywhere from a London pub to a Japanese fast food restaurant. But Deeba of
Passionate About Baking, hails from Gurgaon, India, in the heart of curry country. Her
Khade Masale Ka Korma (chicken curry with whole spices) is the real deal, and guess what? There's no curry powder in it. That's because in India, curry refers to any stewed dish with a sauce. What we know as "curry powder" in the West is actually a spice blend created for British colonialists who missed the flavors of India when they returned home.
Last, but certainly not least, we have
Lemon Goat Cheese Cheesecakes With Blood Orange Sauce courtesy of Helen from
Tartelette. The tart creamy cheesecake should cap off the spicy meal nicely along with its citrusy zing. If you think this photo is stunning, check out her blog for some of the most incredible food photography online or offline.
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