In keeping with my motto of this blog, I decided to just go for it and start an event...So, I am announcing my DOLLAR DISH DUEL!!!!
As previously mentioned, inspired by an article in the New York Times entitled "5 Cooks, $40, 5 Dishes, 3 Desserts," I want to challenge everyone to make a dish for $5 that must feed at least 2 people. So hit up a dollar store or be creative with what you can find at your local grocery store. Don't live in the US? Convert to your currency here. In your post, please let us know the prices of your ingredients.
One exception: You may use 3 staples from your pantry (salt/pepper/oil or something like that).
Please email the entry to ginnygetsfloury AT gmail DOT com with "Dollar Dish Duel" in the subject line. Include the following information:
* Your name and location
* The name of your blog
* Your blog URL
* The URL for your post
* If you are not a blogger, please partcipate! Just email me the recipe, a description of how you came up with the dish and a picture if possible. (Mom, I think you should join in the fun!)
Deadline: May 5, 2008 (round-up soon afterwards)
UPDATE: The winner will receive The Improvisational Cook by Sally Schneider after my judges make their decision.
Ok, I refuse to never have a post without some food. I made this Fig and Walnut Tapenade with Goat Cheese last night for a dinner party. It was easy to make and a huge hit with my friends!
Fig and Walnut Tapenade with Goat Cheese
(adapted from epicurious.com)
1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon drained capers
1 1/2 teaspoons chopped fresh thyme
1/2 cup chopped toasted walnuts
2 5.5-ounce logs soft fresh goat cheese, each cut crosswise into 1/2-inch-thick rounds
Assorted breads and/or crackers
1. Combine chopped figs and 1/3 cup water in heavy medium saucepan.
2. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.
3. In a food processor, chop figs olives, olive oil, balsamic vinegar, capers, walnuts and chopped thyme.
4. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
5. Arrange overlapping cheese rounds in circle in center of medium platter. Serve with breads and/or crackers.
P.S. Please spread the word on my event. A cute logo will hopefully follow soon!