In December most of our kitchens transform into holiday cookie baking factories. While we were baking and prepping for holiday meals, some of our food blogging friends set to trying new recipes and techniques that we’re happy to host for the monthly blogging event, Our Growing Edge. We were thrilled to be invited by Genie of Bunny Eats Design, a cool, food and design blog hailing from New Zealand. December’s theme was all about trying new things in the kitchen.
Bryant Durst, friend and Los Angeles based chef divides his time as a pro chef and dad. While he’s most accustomed to preparing 5 star meals in LA’s best restaurants, his latest venture has him creating private meals for small groups, this time a sorority! Bryant says that while restaurant goers certainly order noting personal preferences, cooking for people at-home brings a whole new world of particulars. Bryant shared his experience cooking gluten-free dishes and the importance for chefs to learn about food diversity. For Our Growing Edge Bryant shares a Mediterranean Lentil recipe at his blog, The Cook’s View.
Zipping across the country out east now is Kara from Jamaica Plain, Mass. Kara eats, bakes and cooks all vegan things. Her wildly popular blog, Slow Club Cookery is a drool worthy vegan’s dream. Want vegan cinnamon rolls? Kara’s are bomb. This month for Our Growing Edge, Kara “apologizes” to cabbage in her open letter to the often misunderstood brassica. Kara’s new experience in the kitchen ended with “positivity and true love.” Try her Roasted Carrot Cabbage Slaw with Lemony Ras el Hanout Sauce and Pomegranate Seeds.
Shaleen Monka aka Bag Of Flour spoke our language with her Chinese 5 Spice Syrup & Boozy Float. Chinese 5 Spice is very any-level-chef user-friendly; can be used in spicy dishes to help you digest or in sweet and savory directly for aromatic flavors. While usually an avid baker, Shaleen set to testing this recipe to try something new with the versatility the spice kingdom offers!
Genie of Bunny Eats Design highlighted a brassica dish adapted from our friends at The Kitchn here in the states. Grilled cabbage wedges with lemon thyme dressing are smoky, sweet, sour and savory says Genie. Cabbage is quite popular here in the states, but we’re guessing it’s still pushing its way into the mainstream in New Zealand! Check out Genie’s recipe and try her variations too!
Let me tell you something- Pavlova takes patience; this is a great entry for this month’s challenge by MultiCulti Kitchen! And, it’s chocolate Pavlova! Don’t be scared off when you see it requires meringue, it’s much easier than you think. You’ll want to visit Aniko’s blog- she says she hardly ever makes the same dish twice so you’re sure to find quite the variety here!
Suné of Add Some Butter may have made a simple recipe of Sesame Onion Chicken Skewers, but did so in her beautiful new Le Creuset. Tis the season to buy oneself new kitchen essentials! While we’ve never met her, we agree that a little extra butter always makes a dish!
Love, Live, Life by Kim created for her holiday feast a cool, artistic chocolate dome as a dramatic edible garnish. Kim says the process is easy and requires very few materials (chocolate and a balloon). Both Kim and her sister experience celiac and are lactose intolerant so many of her recipes are gluten and dairy free- go check them out
The Kiwi Diaries, the lovely and witty Argentinian living in New Zealand presents her Italian grandmother’s strudel recipe! An Italian Argentinian making strudel you ask? Grandma lived in upper Italy near Austria, now that makes sense. Go try this decadent thing!
Andre’s the Home Baker says make some brittle, give it for gifts! Andre amid the holiday buzz was busy and tipped the scales featuring S I X recipes for Our Growing Edge. Her Matcha Daifuku is a mochi wrapper with a hint of green tea which she says goes perfectly well with the sweet azuki bean filling! Dorayaki! My daughter’s love, Dora! Andre says, “Dorayaki is the favorite “Yummy Buns” of Doraemon, the cartoon. And hence is also known as Dora Cake!” Matcha Creme Caramel, yum. Yam paste, yes please! And, she finishes strong with icecream sandwiches. Andre has obviously mastered the matcha! Andre’s blog is a baker’s dream, visit!
Sweet Potato and Chive Biscuits from Mind Your Own Biscuits is an easy, no fail, make any time of year recipe. They take little time, they go with everything or alone, you can enjoy them savory or sweet! Enjoy!
A special thanks to Genie and Bunny Eats Design for the invite to Our Growing Edge! If you’d like to participate in one of her upcoming events, Genie would love to hear from you.
Stay tuned, January will be hosted by Fearless Kitchen.