Category Archives: Challenges
Wednesday, July 14, 2010 08:00
Posted in Challenges, Daring Cooks, Food and Drink, Other, Recipes 35 comments
 I am nuts about nuts… Love them all, although I have a slight allergy for them. Ever heard of the most common allergy which is apple, raisins and walnuts? Well, I have it.. Really nothing serious; but whenever I eat a raw apple or walnut (once used in something I’m fine) my throat, ears and...
Posted in Challenges, Daring Cooks, Food and Drink, Other, Recipes
Tags: almonds, chicken, Daring Cooks, daring kitchen, nut butter
Anh - July 14, 2010 - 08:15
Oh I really love this recipe!! Almond butter in curry! Great idea/ [Reply] 
Audax Artifex - July 14, 2010 - 12:23
Most of my friends are like that also dinner MUST be hot while I can have it hot or cold or warm so long as it is food LOL LOL. What a lovely result you got it looks stunning (as always) I just love your photography and do try the Asian noddle salad everybody raved about it and do use all the garlic it is so delicious I used it for the rest of the week. Thanks for the kind words on my blog. Cheers from Audax in Sydney Australia. [Reply] 
jo - July 14, 2010 - 15:09
Great job on our challenge. The almond butter nut looks so delicious with this chicken dish. Love the clicks. [Reply] 
Kayte - July 14, 2010 - 15:28
Just saw Renee’s version of this and bookmarked it, now I am really thinking I need to make this sooner rather than later as yours looks wonderful also. Fun to read the post, and thanks for the recipe. I have never made a nut butter before so I am intrigued by getting to have a new experience. [Reply] 
Pia (Taga_luto) - July 14, 2010 - 16:27
Everything look delicious. I also made almond butter but blanched them first and got rid of the skin. [Reply] 
outoftheoven - July 14, 2010 - 17:38
Your photos are just stunning! Great job on the challenge – everything looks amazing! [Reply] 
Jenni - July 14, 2010 - 17:48
Beautiful job! Your almond butter looks like it turned out perfectly, and I do think that is the best looking chicken with curried tomato almond sauce I have seen yet! [Reply] 
Asha@FSK - July 14, 2010 - 18:27
YAY!! you made Indian!!! how did you like it?? tell me tell mee! [Reply]  Simone (junglefrog) Reply: Haha! I loved it! But then I have always loved Indian food.. [Reply] 
Joy - July 14, 2010 - 21:48
Great recipe. I love that you created a curry dish. For some reason, I don’t associate nuts with curry. This recipe is a perfect marriage between curry and nuts [Reply] 
bake in paris - July 15, 2010 - 12:50
I have never made nut butter from almond or cooked anything that involves almond nuts. Your chicken with curried tomato almond sauce is itself a cooking invitation for me to try it for the first time since your photos are so convincingly delicious. Sawadee from Bangkok, [Reply]
bake in paris - July 15, 2010 - 13:06
I have never made nut butter from almond or cooked anything that involves almond nuts. Your chicken with curried tomato almond sauce is itself a cooking invitation for me to try it for the first time since your photos are so convincingly delicious. Sawadee from Bangkok [Reply] 
Kristen - July 15, 2010 - 14:20
I always have to be careful when I come to your site because I can sit here and get lost in your pictures for way too long. You are so talented! Your curry and nut butter looks delicious! What a great challenge. [Reply] 
Katie - July 15, 2010 - 14:30
I’ve never made my own nut butter before but longing to give it a go now – looks wonerderful. Great idea to use it in a curry [Reply] 
sippitysup - July 15, 2010 - 16:19
Dinners must be hot. That’s a new one on me. Sounds like you take it in stride! GREG [Reply] 
lisaiscooking - July 15, 2010 - 17:09
The almond butter sauce sounds delicious! Looks like a must try. And, you’re right about salads. They’re definitely a good option for dinner during hot weather. (I live on salads during the summer!) [Reply] 
Valérie - July 15, 2010 - 19:33
It’s funny that Tom insists on having a hot dinner. In the winter, I insist on having at least one hot meal a day, but in the summer, I’m more than happy to live on salads, sandwiches, and cold soups. The thing about the noodle “salad”, though, is that it can easily be turned into a stir-fry (just take out the cucumbers), which would also be good. Maybe you could try that? Anyway, your chicken looks very delicious, and I love your photos of the almonds! [Reply] Simone (junglefrog) Reply: You’re absolutely right about that noodle salad being able to be turned into a stirfry! I think I can easily fool Tom that way… lol… I could eat salads or other cold stuff these days without any problem whatsoever! [Reply] 
Peter G @ Souvlaki For The Soul - July 16, 2010 - 02:08
Great idea to use the nut butter in a curry dish Simone…clever! I’m mostly a salad eater in hot weather! [Reply] Simone (junglefrog) Reply: Yep, me too… I am soooo gonna make that asian salad soon! [Reply] 
Ivonne - July 16, 2010 - 03:42
Oh my gosh! That first picture of the nut butter makes me want to make it … AGAIN! So delicious and beautiful! [Reply] 
Hannah - July 17, 2010 - 00:58
It’s so hard to pick a favorite nut butter, but almond is probably the one I buy most often. Your homemade version looks incredible- so much smoother than I can usually get mine! [Reply] 
Kate at Serendipity - July 17, 2010 - 08:58
Simone, this looks like a wonderful dish. Do you think it could be made with cashew butter instead of almond? I’m wondering if the buttery flavor of cashew would go with these spices… Gorgeous photos, as usual! [Reply]
Kate at Serendipity - July 17, 2010 - 08:58
Simone, this looks like a wonderful dish. Do you think it could be made with cashew butter instead of almond? I’m wondering if the buttery flavor of cashew would go with these spices… Gorgeous photos, as usual! [Reply] 
Lisa - July 18, 2010 - 10:43
Simone..this dish I wanted to make so bad, but just didn’t have the time, mouths to feed, or energy. Seeing yours, I soo wish I did and now will. SO beautifully executed and photographed. I swear..if and when I get married, I want you to photograph it..along with the food (or just follow me around, you’ll get plenty of pictures of me gorging on the food) LOL [Reply] 
Foodjunkie - July 18, 2010 - 11:41
What a great recipe. I love nuts in cooking and this looks absolutely delicious. Many people want something hot for dinner, but I like cold foods in general, even when it is not as hot! You should also have a bbq now that the weather is so good. [Reply] 
Jennifer @ Maple n Cornbread - July 18, 2010 - 12:17
As always, beautiful pictures!!!! I love the sounds of the almond butter in the curry! Fabulous idea!!! I make homemade almond butter weekly so its always on hand! Saving this! thanks! [Reply] 
DharSon - July 19, 2010 - 21:08
This looks great and yummy! I’m going to try this, my husband is kind of Indian (sounds stupid but his roots are from India) so he has to like it. [Reply] 
Adriana from Baking Powders - July 22, 2010 - 15:48
my goodness! homemade almond butter sounds like the perfect pairing for lots of things, included that chicken, great combo! [Reply] 
La cocina de Serrats - July 23, 2010 - 15:30
Wow! It looks delicious! I must try it! Thank you for sharing! [Reply] 
A Canadian Foodie - July 28, 2010 - 17:19
I am nuts about nuts, too, but cannot imagine that the almonds would hold a balance of flavour in a curry, so I am not surprised they were not overpowering. I think the texture would be nicer with the nuts not being so smooth. I am surprised that they held their own within the flavours. Really. It looks lovely. [Reply]
Friday, May 14, 2010 08:00
Posted in Challenges, Daring Cooks, Food and Drink, Mexican, Recipes 43 comments
 When I read what the challenge for this month was going to be I got all excited. I totally love Mexican food!! The original challenge called for making Stacked Green Chili and grilled chicken enchiladas. Sounded like fun and while reading through the ingredients I figured I should be able to get them, if not...
Posted in Challenges, Daring Cooks, Food and Drink, Mexican, Recipes
Tags: chicken, chocolate, Daring Cooks, enchilada, mains, mexican, peanutbutter
43 comments
Peter G @ Souvlaki For The Soul - May 14, 2010 - 09:41
Wow! What a glorious colour that dish has…oozing with perfect “cheesiness”! Love it Simone! [Reply]
A Canadian Foodie - May 14, 2010 - 15:14
I see you used the cheese I tasted and ogled at when I was at Neal’s Yard Dairy, in London. YUM! You have convinced me about the deliciousness of this recipe – so, I have a couple of questions: [Reply]
A Canadian Foodie - May 14, 2010 - 15:17
OK – so I see you say 2 generous portions. I thought I had already read it carefully – but, apparently not! [Reply]  Selma McIntire Reply: Your photos are wonderful. I make a different (Tex-Mex) version of Stacked Enchalidas but I will try your version soon. [Reply] Simone (junglefrog) Reply: I was already wondering what the guy was talking about.. [Reply]  Kaye Reply: Green tomatoes and tomatillos are *not* the same thing, not even interchangeable afaik. Tomoatillos are in the Physalis family, as I remember; the fruit covered with a paper husk. They’re usually a bit bigger than the yellow physalis that you can get fairly frequently at your groenteboer. The most consistent supply of Mexican items in Amsterdam is Tjin’s, just off the Albert Kuypstraat. They’ll have corn tortillas (frozen) from Corny Bakers in Weesp. I have a very vague recollection of seeing fresh tomatillos there, although I could mis-remember this. They definitely have whole tomatillos in cans, which generally work fine for most things. Rinse them well. There’s also http://www.latiendita.nl, who’s been redisigning their site for months and months and months. I’m getting desperate for their return, since I’m out of several things. There used to be a grocery in Wassenaar that catered to the expat population and had an impressive collection of things Mexican, including proper cheese (which imho is why most European Mexican food is pretty far from the real thing). This was Vreken, I think. Don’t know if it’s still there. It’s been a really long time since I was there. Your enchiladas look good! I hope the Red Leicester worked OK. I took to using a licht belegen hollandse geitenkaas, maybe with a bit of mozzarella or meikaas included for the proper stringiness.
Asha@FSK - May 14, 2010 - 16:29
Ah! Simone! love your misadventures which result in such gorgeous dishes!! [Reply] 
Mary - May 14, 2010 - 16:38
While you had to make substitutions, your finished dish looks wonderful and it sounds like you had an adventure while trying to find the chiles. You did a great job with the challenge. I hope you are having a wonderful day. Blessings…Mary [Reply] 
pigpigscorner - May 14, 2010 - 17:27
Oh my..this looks amazing! So cheesy..and the mole sauce….yum! [Reply] 
Happy Cook - May 14, 2010 - 19:14
I came here through Daring bakers foroum as you had commentd in the FG and TS issue. Love your place. [Reply] 
Sarah - May 14, 2010 - 20:30
It seems that I am not the only one who had difficulties tracking down Mexican ingredients- I couldn’t even find tortillas so made something completely different. Your recipe looks delicious. [Reply] 
Mary - May 14, 2010 - 22:30
Your enchiladas look fantastic! I’m glad you enjoyed them, especially after such a hunt for the ingredients. [Reply] 
Barbara Bakes - May 15, 2010 - 05:59
Even your last bite picture is gorgeous! So glad you loved this challenge. Thanks for cooking for us. [Reply]
Valérie - May 15, 2010 - 18:31
I agree, this was definitely one of the most delicious challenges yet! I had trouble finding tomatillos too… But I love your quick mole recipe, I’ll definitely try it! And as always, your pictures look beautiful. [Reply] 
Reeni - May 15, 2010 - 21:35
This is mouth watering! I have trouble finding tomatillos here too – and when I do I snatch up a whole bunch of them. They have a very unique flavor that I love. [Reply] Simone (junglefrog) Reply: I really can’t wait to try them and will definitely be on the constant lookout to find them! [Reply] 
peter - May 15, 2010 - 22:04
That’s a comforting dish…meat, lots of cheese and some hot sauce. I’ll bring the cervezas! [Reply] 
Wolf - May 16, 2010 - 03:58
I am so printing out your Mole sauce.}:P The store bought I used wasn’t that good. In fact, it wasn’t good at all. LOL [Reply]
Lisa - May 16, 2010 - 13:15
Simone..I love the new layout of your site..it looks amazing! Speaking of amazing, what a smack down job on the stacked enchiladas. I wish I had known about the quickie mole recipe because I used Rick Bayless’ really long and involved red mole recipe LOL That said..I am (as always) in awe of those photos. Every little detail and color is spot on and so vibrant. Definitely making my mouth water. [Reply] 
Foodjunkie - May 16, 2010 - 18:42
I love all of your daring cooks entries, but these enchiladas look particularly yummy, especially with all this melted cheese on top. [Reply] 
Robert - May 17, 2010 - 05:10
I have read many places that Mexican food is really hard to come by in Europe. I would assume that makes your challenge taste that much sweeter. Excellent work. [Reply] Simone (junglefrog) Reply: Most of the ingredients for Mexican dishes are quite readily available here; it is just the special ingredients (such as tomatillos) that are hard to get! [Reply] 
Trissa - May 17, 2010 - 12:35
Look at all that super cheesy goodness! Great job on this challenge Simone – too bad you couldnt find the tomatillos – I wonder how much the flavour would have changed… [Reply] Simone (junglefrog) Reply: I am still on the lookout for tomatillos. If I ever will find them here I will definitely be making this with tomatillos next! [Reply] 
Olga @ MangoTomato - May 18, 2010 - 04:11
Too bad there weren’t many leftovers: that’s the best part about enchiladas! They look so cheesy!!! I’ve skipped too many challengens…shocked they haven’t kicked me out yet [Reply]
bake in paris - May 18, 2010 - 08:41
So this is the challenge I decided to let go? Convincingly scrumptious and especially when it came to your shot, the dish just turned so vivid and beautiful. Sparkenhoe Leicester might have a great color, but it is entirely you skill to bring the dish into such breathtaking state. Sawadee from Bangkok, [Reply] Simone (junglefrog) Reply: O thanks Kris, you’re just to sweet… [Reply] 
Lori - May 18, 2010 - 14:59
Very delicious looking. Beautiful pictures- everything just jumps out at me! [Reply] 
lo - May 19, 2010 - 15:33
Gorgeous enchiladas, Simone! And it looks like great minds were thinking alike during this challenge (we did a mole too!). I’ll have to put this quick mole in my recipe file to try. [Reply] 
Jamie - May 20, 2010 - 09:49
OMG Simone, where the heck have I been? Your new look is gorgeous! Perfect and so much easier. And these enchiladas are to die for! Mmmm. Rich, creamy, cheesy, flavorful! I’m coming for lunch! [Reply] 
Maria - May 20, 2010 - 10:57
Hi Unfortunately I have some sad news about Rosie from Baking Cakes Galore. Could you please by my blog. I have written a tribute and would like everyone that knew her to leave a comment. I will be printing out all the comments to send onto her husband. Maria [Reply] 
theminx - May 20, 2010 - 18:31
That looks terrific, and I think your mole shortcut is brilliant. [Reply] 
Sophie - May 22, 2010 - 23:17
MMMMMMMM,…Simone!! Your enchiladas look a real treat!! I love to eat them from time to time!! Georgous pictures too! [Reply]
lisaiscooking - May 23, 2010 - 05:31
The melted cheese looks so great! I love this kind of food and could enjoy it every day. If you can’t get tomatillos and monterey jack in Amsterdam, you’ll just have to come visit Texas! [Reply] 
Ellie (Almost Bourdain) - May 24, 2010 - 02:45
Love your enchiladas! They are pack full of flavours. Very nicely done! [Reply]
Ivonne - May 25, 2010 - 03:07
Oh, Simone! Every time I come to your blog I feel like … why don’t I come more often?! Where has the time gone. Your enchiladas are simply stunning! [Reply] 
Simone (junglefrog) - July 3, 2010 - 17:23
I never got a chance to say thank you for your suggestions on where to get the ingredients! I will certainly be checking them out (and that website is still in redesign it seems…) Believe it or not we do not have a groenteboer in our area, so I have to do with the supermarket and well, they certainly do not have anything out of the ordinary! The red leicester worked perfectly in this dish…but any tasty cheese would probably do the trick! [Reply]
Tuesday, April 6, 2010 08:16
Posted in Challenges, Daring Bakers, Desserts & other sweets, Food and Drink, Recipes 21 comments
 What is it with me and the Daring Bakers…? I forget one completely (but manage to make it a day late) and now I just did not have the time to make this lovely Orange Tian on time. Ofcourse it is not so much the fact that I do not have time, but maybe I...
Posted in Challenges, Daring Bakers, Desserts & other sweets, Food and Drink, Recipes
Tags: Daring Bakers, dessert, orange tian, oranges, recipe, Recipes
21 comments 
Meeta - April 6, 2010 - 09:19
lovely lovely looking tian! glad you went ahead and made this! there are so many possibilities with this! [Reply]
A Canadian Foodie - April 6, 2010 - 13:25
I have never hear of a Tian… until now. It does look beautiful, and the idea sounds tempting… and though you say it is straightforward, it looks like there are too many steps in it for me. I think that is because I am not a fan of orange desserts. I am a fan of creamy desserts and a really good marmalade, though. Love that you took the time to do it even though you missed the challenge date. Personally, I don’t know how you have time to live your life with all of the cooking and writing and photography you do. I have difficulty getting my few posts out and keeping up with others and my list of “to do’s” and “want to make” just grwos and grows… but, I can certainly say I admire your work, your energy and your information – ALWAYS. [Reply] 
Koko - April 6, 2010 - 18:23
It looks quite beautiful and impressive, despite the straightforward steps!! [Reply]
Trissa - April 6, 2010 - 19:04
It looks gorgeous Simone! I know what you mean about time management but at least you did make it, unlike me who completely forgot about it! [Reply] 
Michelle - April 7, 2010 - 01:28
I’ve never heard of this dessert, but you’ve done an absolutely lovely job with it. Just perfect for Spring. [Reply] 
Coco Bean - April 7, 2010 - 06:08
Wow, great job! I loved this dessert but I would have never thought to make it had it not been for Jenn and the daring bakers! I haven’t even posted mine yet, nor the tirimisu from the month before… so don’t feel bad! [Reply] 
Sarah G - April 7, 2010 - 07:38
Good for you for doing it. I made it as well, but am not a huge fan of orange desserts. See you next time! [Reply]
Foodjunkie - April 7, 2010 - 16:11
Looks lovely Simone and must taste surprisingly fresh despite the whipped cream. [Reply]
Asha - April 7, 2010 - 16:47
LOL.. i so get you!.. If only I could somehow resist sitting in front of the computer in the morning. I would get so much done in much less time! Gorgeous tians! glad you managed to make them after all..! [Reply]
Valérie - April 7, 2010 - 21:20
Ah, there it is! I’m glad you did it, it looks splendid! The orange segments are perfect! [Reply] 
nina - April 8, 2010 - 08:20
I like the fact that you post this a week or so later than allthe others, then I can have another fresh look at the BD recipe. Well done for your perseverance! [Reply]
Lisa - April 8, 2010 - 14:15
Simone – I’m getting worse and worse when it comes to the challenges. I start them early..forget about them for a while as time flies by, then end up stressing to get it in on time at the last minute..a huge mess, cartoonish photos and all. Your tian looks absolutely beautiful, perfect and delicious. i could just stare at your photos all day [Reply] 
lisaiscooking - April 8, 2010 - 22:05
It’s such a pretty dessert with the orange segments on top! The whipped cream sounds delicious too. [Reply] 
deana@lostpastremembered - April 9, 2010 - 16:48
I am so impressed with you daring bakers… so much skill to make these wonderful things… you must be so proud! [Reply]
Sophie - April 11, 2010 - 14:24
Waw!! What a stunning dessert,..a lot of work though!! Your version looks so apart & so tasty too! [Reply] 
Rosa - April 11, 2010 - 16:10
Hannah - April 11, 2010 - 18:06
Really beautiful work! I wasn’t crazy about this concept, but with your lovely presentation, I can finally see the appeal. [Reply]
Lori - April 12, 2010 - 14:40
Hey better late than never. Ivonne just posted tiramisu. Looks yummy. I didnt think when I saw this challenge that I would like it so much. Man was I surprised. I really loved it. [Reply]
bake in paris - April 21, 2010 - 13:44
I am so glad you finally baked it Your orange tian is fabulous. The photos are breathtaking !! And that is like saying “You did it again!” Sawadee from Bangkok, [Reply]
Sunday, March 14, 2010 08:00
Posted in Challenges, Daring Cooks, Food and Drink, Italian, Recipes 28 comments
 Aha! That was sort of my reaction when I read about the Daring Cooks challenge for this month. The challenge consisted of two parts; first making your own chicken stock from scratch and two, making your own risotto with that stock. Now to be honest; making risotto is not really a challenge as I have...
Posted in Challenges, Daring Cooks, Food and Drink, Italian, Recipes
Tags: Daring Cooks, risotto, stock
28 comments
Peter G @ Souvlaki For The Soul - March 14, 2010 - 08:48
Risotto is fun to make (I like stirring whilst I sip wine!) and good on you for going the extra step and making your own stock! Looks beautiful Simone! And I particularly love that last pic! [Reply] 
Rhyleysgranny - March 14, 2010 - 08:59
Your risotto looks gorgeous. Excellent pic. I love risotto. We eat roast chicken a lot so I always have chicken stock in the freezer. I think the stock is nicer from roasted bones but that’s just me. You did a great job [Reply] 
anncoo - March 14, 2010 - 10:12
I’ve never tried to make Risotto before, thanks for sharing. [Reply]
Trissa - March 14, 2010 - 10:44
Interesting to use a cinnamon stick for chicken stock! I am surprised it wasn’t as flavourful as you would expect but nevertheless – it looks delicious (and adding a cube of chicken flavour always helps! [Reply]
Jamie - March 14, 2010 - 10:52
What courage to make your own stock: it is something I dream of doing but never have although I do make homemade chicken soup which, I imagine, is pretty much the same thing! And I always throw in a chicken bouillon cube (shhh, that’s my secret!) as well as a head of fennel, sliced, a several whole, peeled garlic cloves. Your risotto is beautiful and I love making it, do all the time. And you are so right: risotto is so perfect for just anything you may want to throw in. Love it! As always, gorgeous photos! [Reply]
Kate at Serendipity - March 14, 2010 - 12:41
Simone, I love your photos. Who else could take a great photo of risotto? BRAVA. We often have roasted chicken. It’s easy to do and we get several meals out of it! After a couple of meals, I put the carcass in a pan with carrots and celery and whatever else I feel like to make stock. The roasted bones give more flavor to the stock, I think. Then the last meal is often risotto. YUM! Thanks for the tip about the bacon! [Reply]
nina - March 14, 2010 - 15:01
I am pretty much on your level here, made risotto a million times, but stock I make only by mistake when I do a roast chicken…….as for your photos, I am definitely not on your level!!!. [Reply]
Asha@FSK - March 14, 2010 - 16:48
Oh! what a gorgeous dish! I am surprised the broth wasn’t as flavorful but that besides! Agree with you. it’s definitely so easy to make again… [Reply] 
Silke - March 14, 2010 - 19:41
I always love your pictures, especially the one with your husband. [Reply]
Sarah G - March 14, 2010 - 20:19
Love your kitchen picture! Makes me feel okay about the mass of stuff I seem to gather when cooking. Well done! [Reply] 
Chef Aimee - March 14, 2010 - 21:42
I love making risotto on a long weekend afternoon when I can stir for a long time at the stove – there is something relaxing about it! The stock and risotto look wonderful. [Reply]
Valérie - March 14, 2010 - 23:35
I love this combination of ingredients. And the photographs are beautiful, as always! Wonderful job! We had problems of blandness the first time we made chicken stock, too. In the end, we just let it simmer for longer, and added a lot more spices, especially salt. I know, too much sodium is bad for us, but… you gotta have flavour! [Reply]
lisaiscooking - March 15, 2010 - 00:53
Risotto is one of my favorite things to make, and with a freshly made homemade stock yours must have been great! Love the shards of parm on top too. [Reply] 
Sarka - March 15, 2010 - 02:31
Risotto is my second favourite meal just after pasta [Reply]
Lisa - March 15, 2010 - 03:43
As always..I’m totally blown away by your DK dish and photos. Your risotto looks straight out of a magazine and love, love, love the B and W hectic kitchen photo (and your naked chicken lol). You never cease to astound me with your talent in the kitchen and behind the camera [Reply] 
Meg - March 15, 2010 - 05:01
I second Kate – whenever I make broth I always use the carcass of a roasted chicken, which makes a night-and-day difference to the flavour. I also usually remove the bulk of the meat from the cooled roasted chicken before I boil it, which saves having to attack the boiling hot carcass later. (I’m aware I could let it cool but usually after a couple hours of simmering I’m so ravenous for the soup that I can’t wait.) Another sneaky trick I use is to save the drippings from the roasted chicken. I let them cool while sitting undisturbed – the fat rises above the juices, which will start to thicken and turn into a jelly before the fat solidifies. Then I pour off all the fat, and save the jelly and the browned bits to add to the stock with the carcass. Makes a huge difference, I promise you! I never use any spices, nor do I have to use Oxo cubes. [Reply]
Taga_Luto (Pia) - March 15, 2010 - 05:44
Your photos are gorgeous as usual. I like the combination of mushrooms, bacon and peas..yum! [Reply]
Meeta - March 15, 2010 - 08:32
i love love risotto – it’s easy and so satisfying. Homemade chicken stock is the best so i can seriously imagine the intense flavors here. [Reply]
Audax Artifex - March 15, 2010 - 10:44
Peas, bacon and mushrooms yum yum in my tum LOL LOL. Your photos as always are superb and so professional but that last one is above special. And that photo of your husband with the stock is very good I love black and white photos. I’m so glad you have done chicken stock now – maybe some more salt might have helped. Cheers from Audax in Sydney Australia. And thanks for your kind comments on my blog. [Reply] 
Marisa - March 15, 2010 - 10:47
Discovered your site through your comment on Nina’s site and glad I did! Your risotto looks very more-ish. [Reply] 
chef_d - March 15, 2010 - 20:25
Great pictures as usual! I love the final picture of your risotto! [Reply]
bake in paris - March 16, 2010 - 07:38
I have soft spot for your beautiful photos. And you have good eyes when it comes to choosing props. Just love your presentation.. Sawadee from Bangkok, [Reply] 
deeba - March 16, 2010 - 09:28
Love that you made your own stock Simone. Love the detailed platter too. Gorgeous pictures & beautiful risotto! [Reply]
Reeni - March 16, 2010 - 15:15
What a delicious looking Risotto! Especially with your homemade stock! I usually use a roasted chicken carcass for my stock too. I never started one with a raw chicken. Sorry it didn’t turn out as well as you hoped for all that work! [Reply]
Foodjunkie - March 17, 2010 - 11:02
Home made stock is key to a good risotto. I have actually come to realise that risotto is one of the best comfort foods ever. Creamy, warm, and filling! [Reply]
Thursday, March 11, 2010 08:00
Posted in Appetizer, Challenges, Cooking Italy, Food and Drink, Italian, Recipes 28 comments
 It’s been forever since I last cooked something for the Cooking Italy group which is all about the wonderful book “The Essentials of Classic Italian Cooking” by Marcella Hazan. You know how things like that go; in between cooking for the Daring Cooks, the Daring Bakers and various other cooking groups and challenges… it almost...
Posted in Appetizer, Challenges, Cooking Italy, Food and Drink, Italian, Recipes
Tags: bruschetta, cooking italy, pasta, recipe, Recipes
28 comments
Meeta - March 11, 2010 - 08:26
simone this looks divine. now i just want to come over for dinner! [Reply]
Peter G @ Souvlaki For The Soul - March 11, 2010 - 09:20
Bruschetta is really the simplest thing anyone can make…and the tastiest! And I like the pasta dish as well…I must admit to never trying sausage with cream but it looks so good! [Reply]
anncoo - March 11, 2010 - 10:53
These look so wonderfully delicious. Can’t wait to make those. [Reply] 
Angela@spinachtiger - March 11, 2010 - 15:19
Hi Simone, So glad you bumped into that book. The “rubbing” of the garlic is right way to do it. Sometimes bruscetta is made with way too much garlic and poor tomatoes fall away. Your tomatoes look so red and beautiful. I’m amazed that the sausage dish was so good. (it’s not the easiest dish to make look good is it?) The group asked about you just this week. [Reply]
Asha@FSK - March 11, 2010 - 16:35
ah! love simple meals.. that’s I love pasta.. it’s so satisfying yet so easy to put together.. [Reply]
Valérie - March 11, 2010 - 16:51
Yay, Cooking Italy is back! Beautiful bruschetta! It looks like we’ll have an early spring here in Montreal – I hope it means good tomatoes by the basket! [Reply] 
Jenn AKA The Leftover Queen - March 11, 2010 - 21:28
Bruschetta with fresh garden tomatoes is an amazing thing! That pasta looks delicious too! [Reply] 
Couscous & Consciousness - March 11, 2010 - 22:56
Your bruschetta looks beautiful – like you I only recently made it for the group too, and now I’m making it all the time! I’m yet to try the pasta & sausage, but you’ve made it look wonderful. [Reply] 
Soma - March 11, 2010 - 23:33
We love bruschetta! with summer peeking in, we will have it every other day with the lovely tomatoes. The pasta is making me think dinner now. [Reply]
Michelle - March 12, 2010 - 00:12
Tomatoes are about the only food I’ve been moderately successful at growing, and my favorite way to eat them is turning them into a simple and delicious tomato bruschetta. I agree that rubbing a clove of garlic over the toast is the perfect compliment to the ripe, juicy tomatoes. Looks wonderful and is making me long for summer! [Reply] 
Maria - March 12, 2010 - 01:04
Bruschetta is my favorite! Ever had it with white beans instead of tomatoes? Or olives misti? Those seem to be popular on menus in Italy as far as antipasti go. I tend to revert to the tomatoes though. They’re so easy and you’re right – just deliciously simple! [Reply]
A Canadian Foodie - March 12, 2010 - 01:35
No doubt simple is best! Creamy and dreamy! YUMMMM…. then reading your next post – cooking school… what a riot. What kind of a machine is that? Is it similar to a Thermomix? Do you have a Thermomix… how would you compare that machine to a Thermomix? [Reply]
Sarka - March 12, 2010 - 03:05
Never tried using sausages for pasta! But it actually looks very good. And bruschetta is my all time favourite, easy to prepare meal. I would be happy by your table! [Reply]
Sophie - March 12, 2010 - 10:58
I love using good quality sausages in my pasta,…it makes all of the difference! This pasta dish sings to me, Simone! MMMMMMMM,….lovely food! [Reply]
nina - March 12, 2010 - 16:10
Simone….I love the recipes and the cooking, but when can I book for photography lessons???? You are a pro!!! [Reply]
Hannah - March 12, 2010 - 16:12
Oh, what I would give for a ripe tomato right about now…! I drooling over that bruschetta! [Reply]
Kate at Serendipity - March 12, 2010 - 17:00
I love bruschetta. In the summer, when we have good tomatoes, we sometimes have that with a salad for dinner. …look at that pasta! Simple, good flavors, perfect. I don’t know how you manage to get good photos of pasta. Amazing! [Reply] 
smilinggreenmom - March 13, 2010 - 15:45
This looks fabulous and so beautiful! I am thinking this is a must try using our favorite pasta made with Kamut Khorasan Wheat! Thanks for sharing this recipe and gorgeous picture! [Reply]
Jamie - March 14, 2010 - 10:54
Oh no, Simone, both the bruschetta and the pasta look fabulous and you have me dreaming of our years in Italy! Yum! We used to get gorgeous bruschette like this as an appetizer in one of our favorite restaurant in Milan and yours have brought it all back. Beautiful! [Reply]
Foodjunkie - March 17, 2010 - 10:59
I love the sausage with cream pasta! The problem is I can never find the right sausage in Athens, at least not around where I live. [Reply] 
kathy - April 5, 2010 - 20:11
Your bruschetta looks appetizing and the pasta made my tummy rumbly. [Reply]
A Canadian Foodie - April 6, 2010 - 04:49
I love bruschetta. It is a real staple at our home. My Italian girlfriend, Luciana introduced me to it about 20 years ago and I could not believe how such simple ingredients could create such a sensational taste explosion. I have been in love with it since. However, unlike you, I cannot get enough garlic. I have to be careful when I make it for guests not to overdue it. I find it is best the day I make it. I don’t add the salt or the garlic until just before serving – and yes, I add garlic right into mine with the tomatoes. Great photos! [Reply] 
Mozzarella, Basil, Tomato Grilled Cheese Bruschetta: Mini Homemade Pizza — Family Fresh Cooking - August 10, 2010 - 14:45
[...] Tomato Bruschetta and Pasta Jungle Frog [...] |
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But this dish was very versatile and great in flavor!
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I cook it quite often, never tried to make my own stock though. It’s still on my list 
35 comments