I’m tired of the cold, of the snow, of having to wear sweaters and scarves. We’ve gotten brief hints of warmer times, but they’ve been all too fleeting. A day here, a day there. And then the temperatures drop and it’s back to frigid weather.
The only way I can get through these last days of winter is by making foods that remind me of summer. A bowl of coleslaw, a packed lobster roll, a plate of pickled beet salad. These are the foods that are keeping me in good spirits.
Given this need for rejuvenating (soul saving) dishes, I was thrilled to see that a recipe for fish tacos was submitted for the Marx Food Ridiculously Delicious Challenge. You see, for the next round (yup, I made it to round 3), we have been asked to makeover one of our fellow contestants’ dishes and give it our own little spin. It’s a fantastic, creative concept… one that I think brings the food blogger community together in a very supportive way.
When I went down the list of submissions, the first one that jumped out at me was this fish taco recipe from Azmina at Lawyer Loves Lunch. Nothing makes me think of sun bathing and relaxation more than a plate of tacos and a beer.
Whenever I tell someone I have a food blog, without fail, I am asked the question, “What kind of food do you like to cook?” It’s a loaded question, to say the least… and it tends to leave me speechless. I fumble over my answer, listing a few dishes that I like to make the most, but it doesn’t clearly express my style of cooking.
Over the past couple of weeks, I’ve spent a lot of time thinking about this question. My cooking is certainly not refined… and it’s not elegant. Decadent, maybe. Elegant it is not. The way I would describe my food is rustic, which I know is vague. But, really, that’s the kind of food that I love. A platter of fresh grilled fish decorated with herbs, a bowl of oven roasted vegetables; dishes that are comforting and remind you of home and how soothing food can be.
While I sometimes plan out my meals, I tend to just work with what I have in the fridge. My favorite way to cook is to just take a peak in the drawers and see what inspires me. And, soon, a recipe is born.
Take, for example, this dish of roasted fennel and apple. Now, I did start with a slight idea for what I wanted to make. Fennel is something that I’d been craving for a while. There are few things that I enjoy more than the subtle sweetness that develops when it’s been cooking in the oven. There was the base, but what was I going to do to elevate it into something more?
VOTING IS NOW OPEN TO THE PUBLIC for Round 2 of the Marx Food “ Ridiculously Delicious Challenge.” It will end at midnight on March 4th (Friday night, not Friday morning).
About the Challenge:
The good folks at the Seattle-based establishment provided a handful of bloggers with a sample of eight ingredients and were asked to create an original recipe with two of them. The recipes are now open to the public for voting.
The top 15 recipes will then go on to the final rounds, which will be judged by the wonderful folks at Marx Food.
Additional Voting Details:
You can vote once per IP address… which means, if you (or anyone in your household) votes at home, no one will be able to vote in that location again. You can, however, vote at work, at Starbucks, at the library… wherever your heart desires.