Tuesday, April 22, 2008

WHB # 129 - The Round-Up & The Winner

Here they are, fifty-three enthusiastically rendered recipes stretching from around the globe. In fact, the hand of luck, too, has stretched far, from New York to India, where Arundathi of My Food Blog is the random winner of Aliza Green's Field Guide to Herbs and Spices. (Arundathi, please contact me with address details so that I can pop your book in the post this week. Congratulations!) And a hearty thanks to every one of you who contributed your wonderful culinary creativity and energy to make WHB the weekly hit that it continues to be. Special thanks to Kalyn for opening up the hosting duties to a rotation of bloggers dedicated to help keep the cooking and baking alive.

Please contact me with any errors or omissions, and I will correct them right away.

N.B. - There has been a change in this week's host. Please send your recipe posts to Margot of Coffee and Vanilla. Thanks again!

Canned bamboo shoots can't compare to the verdant glory
of snappy-fresh spears. This lively stir fry needs
nothing more than a shadow of ginger, garlic and
green onion to set in on a plate to rave reviews.

Stir-Fried Fresh Bamboo Shoots and Asparagus
KC - Kits Chow
Kitsilano, Vancouver, British Columbia, Canada
A very adult ice-cream soda
provokes passion with or without
the sensuous slip of a purple negligee.

Stain of Passion
Gwen - Intoxicated Zodiac
New York, USA
Next time you are blissfully scrubbing your back
in the shower, keep in mind that you could be
blissfully enjoying that loofah in your dinner plate.

As Australia's autumn ripens the landscape with
darker hues, an artist's kitchen keeps
the summery faith with light tints and flavors.

Leek and Flageolet Soup
Lucy - Nourish Me
Melbourne, Australia
Strewing orange, red and yellow nasturtiums
romances the already vivid colors in a salad
bowl of basil, tomatoes and grapes.

Liberal, refreshing quantities of mint and the
fascinating chocolate tomato create an irresistible
signature salad from a Seattle restaurant.

Are you a mushroom aficionado? Would you like to
try a new recipe for them? Would you like to
try five new recipes for them!?!

Tigerfish - Teczape
California, USA
A homemade lemon syrup is the chameleon base
for a collection of tangy, sparkling and refreshing libations.

An extravagant expedition to a farmers market
creates luxurious options for dinner or brunch.

Braised Chicken with Morels and Ramps
Ramona - Housetooth Gourmet
Alexandria, Virginia, USA
The magical gelling properties of the sea
vegetable agar-agar set a vegetarian chocolate
dessert sweetly just right.

Chocolate Soufflé
Srivalli - Cooking 4 All Seasons
Speed, nutrition and flavor are the goals in this
jazzed-up version of a warm-weather classic.

Lunch Pasta Salad
Sara - 1TspLove
Washington, D.C., USA
If these golden, spicy chickpea fritters don't lure you away
from Chicken McNuggets, I don't know what will.

Garbanzo Fritters
Divya - Dil Se
Los Angeles, California, USA
Tartar sauce can terrorize the most committed dieter,
but with the clever substitutes of Greek yoghurt
and sugar-free relish, you will never miss the fat nor carbs.

Double Dill South Beach Tartar Sauce
Kalyn Denny, Kalyn's Kitchen
Utah, USA
You will want to dip your spoon in deeply to scrape out every
last dollop of dreamy coconut layered with tenderly sweet rhubarb.

Coconut Cremes and Poached Rhubarb
Ulrike - Küchenlatein
Northern Germany
Crackling-hot Indian spices flavorfully color the
vibrant magenta of shredded beetroot in a salad
that can be prepared in minutes.

Leery about such a novel pairing of ingredients?
Let the compelling photos lure you
into at least trying one forkful.

Tofu with Sweet and Sour Rhubarb Sauce
Sophie - Mostly Eating
Oxford, UK
Were you taught never to play with your food as a kid?
This unique and healthy salad expects you to rub it the right way.

Dill scatters its feathery branches in a bracing salad
of refreshing cucumber and sharp, chalky feta cheese.

Cucumber and Feta Salad
Kevin - Closet Cooking
Toronto, Canada
Jalapeno has a heyday in this inspiring spiced Indian
condiment, the perfect dazzler for a variety of lip-smacking savories.

Hot Green Chili Sauce
Lisa - Lisa's Kitchen
Ontario, Canada
A richly red and creamy parfait dessert will have you
thinking of Valentine's Day, but why limit your
sweet tooth when the year is full of romance?

Raspberry Coulis with Crème Fraîche
Mansi - Fun and Food
California, USA
Brainstorming zucchini pancakes, muffins and even ice
cream when that truckload of harvest comes in?
Don’t stress. Grilling really is the best.

Grilled Zucchini
Rachel - Cooking and Booking
College Park, Maryland, USA
Japanese mizuna's delicately sharp leaves and broccoli's cheery
yellow blossoms are the ideal salad bed to capture a
bracing dressing of vinegar, lime and black pepper.

The mysterious ramson is the green of choice for
sumptuously savory puff pastries with that Balkan touch.

Chicken and Wild Garlic Squares
Marija - Palachinka
Belgrade, Serbia
Drenched in dairy richness, tender scallops
embrace dill’s gentle aromatics atop a
mound of fluffy, delicate couscous.

Scallops over Couscous with Dill Sauce
Chris - Mele Cotte
Atlanta, Georgia, USA
Curry leaves, those flagrantly fragrant greens
that have nothing whatsoever to do with Anglicized
curry powder, lend powerful health benefits as
well as heady aromas to your kitchen.

Curry Leaf Tomatillo Chutney
Nanditha - Satvika - Food for the Soul
A particularly complex and aromatic bouquet
garni enriches the stock of a roast served with
pan-fried potatoes and steamed beans.

Roast Beef with Pan-Fried Potatoes and Steamed Green Beans
Anh - Food Lover's Journey
Melbourne, Australia
With layers of rousing garlic, herbs, capers, fennel
and rocket, it is no wonder that this recipe dishes out
flavors that will keep you entranced by their complexity.

Mediterranean Poached Chicken Salad
Heather - The Culinary Chase
Bangkok, Thailand
A scattering of vegetables and a perfect indoor
grill pan, these are but finishing touches
on slabs of salmon marinated in the fermented
soy paste known as miso.
Grilled Miso Salmon
Wiffy - NoobCook
Not much of a wine connoisseur?
Don’t let that daunt you. The grape
is as much a flavoring ingredient as it
is an elixir to a delightful green pea spread.

Wine and Green Pea Spread
Virginie - Absolutely Green
Nantes, France
The liquid yolk of a poached egg melts into
the nooks and crannies of a cluster of sautéed
leeks and thyme for a delicate meal for one.

Simona - Briciole
California, USA
What could easily be mistaken for a Halloween goblin,
the knarly visage of celeriac reveals a mild flesh suited
to puréed soup that tastes creamy even without dairy.

Celeriac and Broccoli Soup
Cheryl - Gluten Free Goodness
Alexandria, Virginia, USA
Adore scallion pancakes? Would love to make
them at home? It’s all in the twist, or wrist action,
of the dough that produces that perfect flat of savory
that can stand up to a dipping sauce without falling apart.

Scallion Pancakes
Jennifer - Like to Cook
Cessaras, France
Ampalaya is an acquired taste, but once bitten by the bitter
melon, it is hard let it go. For those whose taste buds thrive
on novelty, it is guaranteed that you will be smitten.

Traditional basil pesto is heavenly, but for
cilantro lovers, the novelty of sun-dried tomatoes
and jalapeno ground into their favorite herb is a
snazzy paste that passionately enhances a fish fillet.

It’s a fact. There really are three peas in a pod: snow peas,
snap peas, and English peas, a dynamo trio for a quick Asian
stir fry that is sure to please everyone’s palate.

Three Pea Stir Fry with Chicken
Sher - What Did You Eat?
Davis, California, USA
A Latin herb as common as parsley in other cultures,
epazote is a fabulous plant that lends a unique flavor
and aroma to every recipe it touches. Let a veteran cooking
teacher share her recipes with this extraordinary green.

Victoria - Flavors of the Sun
San Miguel de Allende, Mexico
Rich with fiber, color and flavor, butternut squash and lima
beans make for a creamy late-night supper for night owls
who also enjoy the pizzazz of garlic and hot chili spice.

Butternut and Lima Bean Soup
Vaishali - Holy Cow! Recipes from a Vegan Kitchen
Silver Springs, Maryland, USA
Love your BLTs? Well, try dropping the bread in
favor of the robust tang of watercress in a bowl of rich
flavors and textures that can stand alone as a meal in itself.

Watercress, Bacon and Avocado Salad
Pam - Sidewalk Shoes
Soddy Daisy, Tennessee, USA
Bouncing baby potatoes take on an easy French
appeal when slathered with walnut oil, studded with
aromatic garlic and quickly sautéed in a pan.

New Potatoes with Garlic and Walnut Oil
Neen and Do - Post Collegiate Cooking à Deux
Washington, D.C., USA
While there are many ins and outs of the medicinal
properties of the powerful herb rosemary, it is the
wise and cosmopolitan guest who welcomes savory
biscuits infused with its aromatic delights.

Rosemary and Cheese Biscuits
Anna - Morsels and Musings
Sydney, Australia
When computer issues leave you hobbled,
it’s best to retreat to the simplicity of a recipe
that is sure to offer instant gratification.

Lots of lime juice, black pepper and sultry cilantro turn
a tropical salsa into a colorful mango a go-go.

Mango Salsa with Grilled Halibut
Jerry - Jerry's Thoughts, Musings and Rants
Ontario, Canada
Eggplants have pretended they are meat for
millennium. Best to make them happy and broil
them with Worcestershire and steak sauces.

Eggplant Steaks
Alanna - A Veggie Venture
St. Louis, Missouri, USA
Pressing fresh, heady cilantro and crunchy walnuts into
homemade paneer ensures you will have more crackers
left than cheese with this calcium-rich, tasty snack.

Dressed-Up Paneer
Arundathi - My Food Blog
Not sure you would like nuts in your hummus?
Let the spectacular photos entice you to a table with
plenty of crackers and bread to assuage your skepticism.

Almond Hummus
Hallo - Cook (almost) Anything at Least Once
Melbourne, Australia
For anyone who has ever turned a nose up
at the idea of tinned sardines, this sublime
Italian recipe of sweet and savory light flavors that
may just turn that nose and head around.

Pasta Con le Sarde
Joanna - Joanna's Food
Henley-on-Thames, UK
A crowd of the healthiest, oven-baked vegetables
and fiber-rich couscous make those watching their
waistline feel just a little less deprived.

Couscous Salad
Siri - Siri's Corner
North Carolina, USA
The creamy comfort of mashed potatoes flecked
with cabbage, nestling baked eggs, would be a
treat for many expecting a hearty breakfast to
keep them energized throughout the day.

Irish Squeak
Georgetta - Weak Weary Mom
The Southwest, USA
Bay leaves rarely are a strong, singular
player in the typical recipe, but you will need a
whole handful of them for this oven-baked barbeque.

Pork and Bay Leaf Skewers
Sara - Heaven on Earth
New Jersey, USA
Spring in Alaska means there is still snow on the
ground, but cast your mind to the hot sunny climes
of the Hellenic Peninsula, where sweet, juicy watermelon
is split and served with tangy feta and bitter greens.

Watermelon, Feta and Arugula Salad
Laurie - Mediterranean Cooking in Alaska
Anchorage, Alaska
A restive weekend for a globe-trotting
professional requires a quick and fuss-free
meal that does not compromise quality nor health.

Vegetable Quesadillas
Jeanne - Cooksister!
A quick infusion of rosemary in oil is no less
reminiscent of the leisurely strolls through
golden galleries of light filtering in at the Uffizi.

Aioli with Rosemary-Infused Oil
Suganya - Tasty Palettes
A little allium, a little butter, and a little bread equal
one big hit on the cocktail circuit.


  1. What a fantastic round up here! Thanks.

  2. Its quite late in the night. But you have done yet another amazing roundup, Susan. Congrats to Arundathi.

  3. wow I really like this round up, thank you for your hard work! And I also like the lovely prose you've written for each of the photos too, you are so talented! =D

  4. Susan, what a beautiful round-up - thank you for all that hard work


  5. WOW!!!!
    What a fantastic round-up!
    You did a stellar job...and so many wonderful, new, unusual recipes... I'm running out of adjectives. Must go eat and regain strength!

  6. Wow! This is a tremendous round-up, and with all the pictures! The possibilites for eating well during these warm weather months are endless. Thanks for all your hard work. And, congrats to Arundathi. :)

  7. What a fantastic round up...great job susan!...and congrats to Arundathi!

  8. As always, the best thing about your round-ups is how closely you read the contributors' posts - nice job, Susan!

  9. Hello Susan,
    Your poetic descriptions are a pleasure to read. Thank you for a lovely round-up.

  10. Wow--52 entries--we can eat one for every week of the year!! Thanks for such a wonderful roundup, Susan. And I love that there's a great mix of vegetarian/omnivorous here--so many recipes to love ;) .

  11. lovely round up! lots of exciting dishes to choose from :)

  12. WOW - cannot believe I won!!!! Yipppeeeee!!! I never win anything! Thanks so much for the book! And I love the round-up - there are so many interesting recipes here, that it took me an hour to get down to the comments! :) Thanks a lot!

  13. Superb roundup, Susan. The recipes all look delicious, and it is lovely how well and lovingly you describe each one of them. Thanks for including me.

  14. Susan,
    Thank you for all your hard work on this big round up!! I love the recipies from all over the globe, and I love your blog.
    Keep up the great work-you're an inspiration.

  15. Wonderful job with the roundup, Susan. It is a pleasure to read.

  16. Great job on this, and thanks again for hosting. I'm at school now (sigh) so I'll have to wait until later to read the ones I missed.

  17. Lovely.

    Lots of work, oh yes, but beautifully crafted.

  18. An excellent job you have done hosting this week's roundup. A fantastic collection of tempting recipes for sure.

  19. Ooh-la-la! another winning roundup! great collection Susan:) thanks for hosting!

  20. thanks for a great round-up.
    and good idea on the prize :)congrats to arundathi.

  21. We certainly were an enthusiastic bunch!!!A great line-up!!

  22. This is certainly a fabulous roundup. What a lot of great ideas for meals! Thanks for hosting WHB, Susan!

  23. Thanks for this round'up. Lots of interesting recipes and even a herb discovery for me, the epazote.

  24. thanks for being such a fabulous host! i love learning where everybody's from, WHB is sooo global! yay!

  25. A lovely roundup and the descriptions were so apt and lovely to read..I wish I had participated too ..Next time...

  26. Wow - what a selection!! Well done on all your hard work hosting and well done to all the participants for this wonderful selection of innovative recipes :)

  27. great round up - I wish I had been able to participate (sigh!) but, failing that, it is great to see all the wonderful food others are sharing

  28. Loads of fantastic ideas! And I appreciate the effort it takes to post them. Thank you.

  29. Tigerfish – Glad you could be a part of it. Thanks!
    Suganya – Thanks. Yes, I did post in the wee hours. Blogger was behaving very badly last Monday. I typed w/out a cursor and formatting for a long time.
    Thank you, dear NoobCook.
    Thank you, Joanna. Glad you enjoyed it.
    Katie – Thanks. I’m always astonished by the new and unusual, too.
    Thanks, Chris!
    Srivalli – Thank you!
    Hi, Sra. Thanks. I do read each post more than once. I think everyone deserves special attention.
    Glad you enjoyed it, Susan. Thank you.
    Ricki – Thanks. There is definitely something for everyone.
    Thanks, Richa.
    Arundathi – It’s true. The book is yours. : ) Thanks for your kind words.
    But, of course, I would include you, Vaishali. Thank you very much.
    Hi, Ramona. Thanks so much – that’s very sweet of you.
    Thank you, Simona.
    Hi, Kalyn. Thanks. My pleasure. At least you can slip onto the computer during a break in your day.
    Lucy – Thank you, dear girl.
    Thanks, Lisa.
    Mansi – Thanks!
    Hi, Anna. Thanks. Glad you could join in.
    Thank you, Kevin.
    Valli – Thanks. The enthusiasm is infectious! It keeps you going when you are running on empty.
    KC – Thank you. You are very welcome.
    Virginie – Ah, epazote! I have some dried, but I don’t think it can compare with fresh. It is excellent with legumes.
    Rita – It’s cooks like you that make “global” possible. Thanks!
    Thank you, Swati. There will be a next time….
    Jeanne – Thank you. Very glad to have had you on board!
    Johanna – Thanks. No worries. I missed your nutroast event, too. There will be others.
    Lori Lynn – Thank you. Effort, indeed, but hosting is very rewarding.

  30. great to see this round up... i know i am late here.. but thanks for the treat...

  31. Amazing round up Susan.Unfortunately I can't participate , I am remolding my kitchen now. Actually I had only 4 walls right now.But soon I will be prepare nice dishes in my new kitchen and cooker too.

  32. What a round up! Lots of great pictures and food here :)

  33. Another amazing round-up. I'd happily eat any or all of these!

  34. A great round up and so many great dishes - I had hoped to enter something but just couldn't fit enough food in my week - it even took a while to be able to browse at leisure but when I did I enjoyed the vicarious dining!

  35. Susan, lovie ~ I'm sorry to have missed this, especially since you were hosting!! It is great to see what people do with herbs, and how they can liven up a side-dish or take centre stage as a main. A wonderful selection of herby goodies, and what a wonderful gift for Aranditha (my angelheart Eric and I love this book - without it, we would not have known about allspice and juniper berries as early as we did).

  36. Nanditha -- No apology necessary. You are welcome here whenever you arrive. I'm late getting back to you, too. Thanks always for your visits.
    Thanks, Sylvia. Good luck with your kitchen. There will be more events in future.
    Hi, Kelly-Jane! Thanks! As usual, with WHB, there is something for everyone.
    Hi, Helen! Good to see you. Thanks for the kind words.
    Thanks, Johanna. Everyone's got busy lives. No worries. Vicarious dining does have an advantage: no calories!
    Shaun - Thanks, Sweets. Isn't Green's guide fabulous? I just happened upon it recently in Barnes and Noble. Now I have her "Produce" and "Beans" books, too. They make great bedside companions.