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Welcome to Food52sdays! This is how I think this is gonna work, although we might have to do some tweaking. Suggestions are welcome, by the way. At any rate, The Beloved and I poked through our copy of The Food52 Cookbook (before I regifted it) and came up with a short list of 20-21 recipes that sound particularly yummy/intriguing/interesting, etc. On the first Tuesday, we will take turns choosing one of these recipes as the Inspiration Recipe. Then, on the following Tuesday, we’ll post our interpretation–whether we decide to follow the recipe to the letter or just let the techniques, flavors and ingredients inform whatever we do decide to make.
If you’d like to play along, and we really hope you will, check out the recipe inspiration for the week and then cook/bake away. If you have a blog or a facebook/Google+ page, feel free to link to your post in the comments section. If you don’t, just let us know what you did–you can write up a “real” recipe or just describe your results. You can also post pictures of your creations over on the fan page.
The Beloved chose first, so without further ado, here is his pick for the Inaugural Food52sday!
Jenni and spent about two hours going thru Food52 picking recipes that sounded good and inspiring. I got to pick first and it took a few elimination rounds to come up with this one. It is spicy and exotic, but seems pretty fast and simple. It is also hearty and warming. So very necessary this frigid winter season. Right! – they’re talking almost 70 on Wednesday, February 1st. Typically the coldest month here …
I have long wanted to try more of the cuisine of North Africa. You can kind of get there by way of Spain and Portugal, but this looked like a chance to try something more traditional. The sort of fare a typical local might eat. Seeing as how I am not planning any trans-Atlantic travel any time soon, and we have yet to try any of the Moroccan eateries in the area, this seemed like the best shot for now.
We intend to follow the recipe pretty closely the first time out to get a better feel for the spicing with the rest of the ingredients, but I am looking forward to trying some variations.
Tune in next week to see our interpretation of this dish. He wants to go the straight-up-follow-the-recipe route, and I can’t blame him. I mean, lamb sausage?!
Oh, also, I’ve set up a page for Food52sdays where you can find all the Recipe Inspirations and Recipe Interpretations. I’ll update it weekly, and if we plan ahead, I’ll post the inspirations and the week in which the interpretations are “due.”
We’re going full steam ahead on this, so we hope you’ll play along. We’d love to hear from you in the comments section, so whataya think?