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Posts Tagged ‘The Intelligencer’

I opened up the Bucks County Courier Times/The Intelligencer yesterday to the Food Section (of course). I’ve become a follower of Betty Cichy. She does great, creative articles on local food people, restaurants and stores. I wish I could link to more of her stories but the newspaper doesn’t post Lifestyle/Food pieces online. Hmmn. I think there’s a letter to the publisher in my future.

Mastering Art of French CookingBetty is running a contest involving food and blogging. How could I not like it? If you haven’t heard, a movie-based-on-the-book is coming out in August called, “Julia & Julie.” It tracks the famous cook and TV chef Julia Child’s beginnings and career. For those of you not old enough to remember anything before the Food Network, Julia WAS THE FIRST. The book was written by blogger Julie Powell, a New York office worker, who decided over the course of a year to cook every recipe in Julia Child’s first cookbook, Mastering the Art of French Cooking, and blog about it.

Now Betty has thrown down the potholder, so to speak. She is challenging folks to try a Julia recipe and blog about it. Here are the contest rules:

We’d like you to be like Julie on a small scale. Pick a recipe from one of Julia Child’s first four cookbooks, follow it step by step, and blog about your experience. Choose a recipe that challenges or intrigues you in some way …

Make your post as interesting and personal as you can. Tell us why you chose that particular recipe. Describe the problems and disasters you had along the way, from shopping to serving. Look back over the experience and reflect on what you learned from it, and whether you think the recipe is worth making again. If you did make it again, how would you change it? Are there ways you’d update or simplify the recipe for 21st century cooks?

Take some pictures and notes as you follow the recipe, and when you’ve finished, tell us how it went in a post on the Julie/Julia blog we’ve set up on phillyBurbs. When all the entries have been posted, readers will be able to go online and vote for their favorite blogger.

As for judging, the top vote-getter and two bloggers chosen by a panel of experts will compete in a cook-off at Manny Brown’s in Neshaminy Mall on Aug. 5. Each of the three finalists will put on a little cooking show, demonstrating key steps in the recipe and then showing off the finished product.  A panel of judges will choose the grand-prize winner and two runners-up. Then the contestants and the audience will attend a free screening of “Julie & Julia.” Go to the newspaper’s website for the full contest rules.

I must admit, I’m intrigued – and intimidated. I started cooking in the ’80’s and by that time classic French cooking was considered passe, and Julia Child, well, I think Saturday Night Live took a few jabs at her (or was it she just sounded too much like Terry Jones from Monty Python?) I will admit, publicly, that I don’t even own a copy of Mastering the Art of French Cooking. But I’m seriously considering it. I mean, after all, what kind of food blogger would I be? I’ll keep you “posted.”

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Make sure you take a peek at the Food & Entertaining blog at www.phillyburbs.com. Betty Cichy, food editor for the Bucks County Courier Times and the Intelligencer, and content editor, Jennifer Wielgus, regularly serve up interesting food tidbits, including recipes, videos, and the latest local food news. Oh, and Bucks County Taste got a mention, too, last week (May 29th)! (Thanks, Jen).

I especially liked Betty Cichy’s post this week on how she used all the ingredients she bought at the Springtown Farmers’ Market for a great spring salad.RTEmagicC_Betty__s_salad_JPG

 

FARMERS MARKET SALAD with STRAWBERRIES
and GOAT CHEESE

INGREDIENTS:

Fresh salad greens for 2 servings (looseleaf lettuce, romaine, dandelion, spinach and baby arugula would all work well, as would a good spring mix)(from Trauger Farm in Kintersville)

6 to 8 strawberries, or more if you like (from Tall Pines Farm in Rushland)

A few drops good balsamic vinegar (optional)

1 ounce fresh goat cheese (about ¼ cup crumbled) (from Flint Hill Farms)

1 plump farmers market scallion (or 3 thin supermarket ones)

2 teaspoons sherry vinegar (or your favorite vinegar)

1 teaspoon dijon mustard (regular or herb-flavored)

Salt and pepper to taste

A pinch of sugar (optional)

2 tablespoons olive oil or vegetable oil

HOW TO:

Rinse the salad greens well, tear into large pieces, and either pat dry or spin in a salad spinner. Refrigerate if not serving the salad right away.

Rinse the strawberries under cool running water, and cut off the green cap and any tough core with a paring knife. Cut strawberries in half if they’re small, in quarters if they’re larger.

Place the strawberries in a small bowl and drizzle with a few drops of good balsamic vinegar if you have it. The rich sweetness of the vinegar complements the flavor of the strawberries, but if you don’t have any good balsamic vinegar, you can skip this step. Set the strawberries aside until you’re ready to add them to the salad.

Unwrap the goat cheese and break into small pieces. If the cheese is so soft it doesn’t crumble easily, you could instead spread it on thin slices of toasted French bread and then cut the slices into small pieces, so they become goat cheese croutons.

To make the vinaigrette, place the vinegar and mustard in a small bowl, and add a little salt and pepper. Whisk together until the salt is dissolved and the mustard and vinegar are well incorporated. Then whisk in the oil in a steady stream until the vinaigrette thickens and looks smooth. Stir in the chopped scallions. Taste and add more salt if needed, and if the dressing is too tart, add a pinch of sugar.

To assemble the salad, place the greens in a large bowl and toss with the vinaigrette until the greens are lightly coated. Divide the greens between two plates, top each with the crumbled goat cheese, and arrange the strawberries on top.

Makes 2 servings.

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