A month or so ago I subscribed to Bon Appétit and Food & Wine magazines. Today, I sat down and began to read the first issue of Bon Appetit and had such a revelation that I had to share it and create challenge that you could join me in.
I should not be bored with my meals. I am enrolled in in Escoffier’s Online Culinary Course, I eat virtually no processed food and make from scratch nearly everything I eat and I write and publish recipes for other gluten and dairy free people to enjoy and share. WTF?
Well, bored may not be the the most accurate word to describe where I am in my Cooking Journey right now. Let’s call it “extreme thirst for knowledge” instead. I want to learn everything I can about cooking. I want to cook meals that engage all my senses and cause me to think about how I am crafting those meals. I want to cook like the great chefs (or at least aspire too). I am a person that wants what she wants when she wants it (much like my dog Sherman) so, this is my plan.
Both Bon Appetit and Food & Wine magazines are bursting with recipes that expertly combine diversities in flavors, textures into a well-balanced and delicious dish. I want to do learn that. Badly.
From now until the end of March, my challenge to myself is to prepare at least 3 recipes a week from Bon Appetit and/or Food & Wine (once I get my first issue) to expand my knowledge of combing different ingredients and flavor profiles. I challenge you to do the same. You don’t have to use the same magazines I am using unless you want to and you really don’t need the printed version either (I’m kinda old-school and like the print versions). You could use the online recipes for each magazine. Gourmet, Saveur, Food Network Magazine, Cooking Light, Cooks Illustrated and others are also great choices. And, don’t forget about the Gluten Free magazines such as Simply Gluten Free, Gluten Free Living, Delight Gluten Free and Living Without’s Gluten Free & More. And, prepare the number of recipes per week that you feel comfortable doing. Maybe that is one or it might be 7. It is your challenge, do it your way!
I feel very confident that I can convert just about any of the recipes I find into gluten free and dairy free versions. And, if I cannot (it will be the dairy that is the issue, I guaranteed it) then I just won’t make that recipe. There will be so many to choose from I don’t think this will be an issue for me, or for you. And if you need any help with converting the recipes to meet your dietary needs, email me and I will help you.
Are you ready to take the challenge?
I surely am! Come on, it will be fun! And you be so much further along in your Cooking Journey when you are done.I am preparing my first recipe tonight: Roasted and Charred Broccoli with Peanuts. Look for my post about it in the next few days.
Please keep me updated on your progress in the challenge through comments for this post and subsequent posts or on The Victoria’s Gluten-Free Kitchen Facebook Page. I want to see photos too!!
Cook. Share. Enjoy!