I am so thrilled to still be standing in Project Food Blog. From 600 contestants who entered the first challenge, we are but 48 today and that number will be halved in the next week. Nerve-wracking enough, let alone that this challenge involved making a recipe come to life. Through video. Uh huh. Yiiiikes! I mean, I video my students from time to time but make a cooking video? It’s a whole different ball game! Thank you for voting me this far – I certainly wouldn’t still be here were it not for you!
I knew immediately which recipe I wanted to make because it really demonstrates my “culinary point of view” (if I may be so bold as to use the term coined by shows such as “The Next Food Network Star” without sounding *too* cheesy…). In my dream future, I might not be on TV, but I would love to write a cookbook of recipes compiled from our travels – you know, “The World on your Plate” type thing…
Anyway, pipe dreams aside, recipes are one of my favourite souvenirs to bring back from my travels and this one has become a standard in our house, in either its most basic version or with modifications depending on what we have on hand. The video tells a little about the back story of how we obtained the recipe and there’s also a little peek inside my kitchen. For those of you who haven’t met me in real life, you will get to hear my Australian accent. All great reasons to watch, right? Right? (oh, and if you make it that far, Cleo the cat makes a cameo appearance towards the end!)
When I entered this competition, I did so with the idea of challenging myself. This week has been by far the most challenging – I am a writer and a photographer, not a videographer as I am sure you will figure out. Neil and I filmed this by ourselves and the only person who has seen the footage is Neil. I have a ton of friends (like, you know, my IT department) who would have helped me but I wanted to do this for myself. (one of my first ever words was “self” so I guess it’s not surprising how I turned out!). So it’s all me. Homemade, warts and all kinda stuff!
Well, I guess I can’t stall any longer… so without further ado, here goes… (if you are reading this in an email, you will need to click on the title of the post to view the video)
If you’re still reading after watching (I hope you are!), I am also thrilled to announce that this recipe is one of two of mine published in the gorgeous new publication, Foodies of the World:
The Slattery Media Group website (the publishers) describes Foodies of the World as “a collection of profiles and recipes from the best blogs around the world. The publication covers an international spread of cuisines, courses and recipe styles, as well as profiles of the bloggers themselves, who come from all corners of the globe. Containing stunning photography, styling and images, this is a high-quality cookbook with real food from real people.”
It’s a truly beautiful book and I am honoured to be in the company of bloggers I read and admire like La Tartine Gourmande, Steamy Kitchen, Mélanger, Chez Us, Guilty Kitchen and Whisk, a Food Blog amongst too many to name…. I really enjoyed reading the author bios as much as the recipes – it’s little glimpse into the people behind the blogs.
To order your copy of the book, click here (it’s not available on Amazon).
If you liked my World on a Plate, Destination: Umbria video, I would love your vote to move on to Round 8 of Project Food Blog, where we have to create a sweet or savory baked good featuring pumpkin. I have some pretty fun ideas… Voting will be open at 6AM Pacific Time on Monday, November 15th until 6PM Pacific Time on Thursday November 8th. I will post a link to vote when it’s live. Many thanks for your continued support.
* Did you know? Jamie Oliver is speaking in Toronto on November 18th. Thanks to The Art of Cooking, I am able to offer a discount to you, my readers, of $10 per ticket (more if you purchase more than 5 tickets). Click here for the special promotion code to be applied to your ticket price. Don’t miss this event – I saw Jamie speak last year and it was inspirational to say the least. It inspired me to start Les Petits Chefs, for one…