IMBB 18: "Summer's Flying, Let's Get Frying" Round-Up Part 3
The cable guy came this afternoon, we did a quick fix, and the web is up and running again. So on with Part 3 of our IMBB Round-Up!
We begin this installment of the Round-Up with a submission from one of my neighbors to the North, Ruth of Once Upon A Feast. Ruth loves to fry in her Toronto kitchen and she submitted two ideas for our IMBB. The first is French Toast, Fried Salami and Eggs and the second is Spicy Creole Shrimp and Chorizo Sausages. Hearty and delicious, a great way to kick off this installment of our IMBB round-up.
Jason of Jason Truesdell: Pursuing My Passions sends in Paneer Two Ways. The first is Fried Paneer with Peach Chutney. That looks really delicious. The second dish, Paneer in a Spicy Tomato Cream Sauce, isn’t really intended for the IMBB event according to Jason, but I’m happy he shared it with us anyway.
Carolyn of 18thC Cuisine used this IMBB as an opportunity to perfect her Beignets. Click here to see what her secret is and gaze longingly at their picture perfect fried glory.
Amy of Cooking with Amy says she doesn’t usually fry in her San Francisco kitchen with the exception of one dish. Amy’s Chinese Style Green Beans look really fresh and delicious, don’t they?
Boo_Licious of masak-masak in Malaysia decided to cook an entire meal based on different types of frying methods. First up is Pie Tee with Seafood Filling, then Barely Cooked Salmon with Tobika Caviar Crust, followed by Stir-Fried Fruits with Ginger Ice Cream and Jasmine Tea Caramel. I am so impressed.
I’m loving the uniqueness of this next entry. Stephen of Stephen Cooks made Zucchini/Rutabaga Pancakes with Tomato/Corn Marmalade. This strikes me like one of those flavor combinations you might see on a restaurant menu that makes you say “Hmmm, intriguing. I would have never thought to combine zucchini and rutabaga. I must try it.”
ChichaJo of 80 Breakfasts had “an unrequited craving” for a certain fried snack for over a year and used this IMBB as a chance to roll up her sleeves and make it herself. Her Oliebollen look fabulous!
Coming to us from the Philippines is Karen of The Pilgrim’s Pots and Pans. Karen fried up Cheese-Garlic Sticks. These look great and I bet they have wonderful flavor.
This next entry made me long for another trip to Paris. It doesn’t take much to get me to long for a trip to Paris, honestly, but seeing a blog from someone with the good fortune to live there will definitely do it. Melissa of Banlieue Blog made Spicy Pineapple Fritters. Very interesting blend of flavors and I bet they tasted great, even if Melissa didn’t add as much red pepper this time around as she’d have liked.
Sam’s English, Fred’s French, Let’s Party! Coming to us from San Francisco, California is the team at Becks & Posh. For this IMBB, Fred had a craving for Kartoffenpfannkuchen and Sam whipped up Antipasto Speciali. Check our their recipes and photos here. Tasty!
One of my fellow Chicagoans, Barrett of Too Many Chefs, sends in an excellent recipe for Phyllo Spring Rolls. These are fried vegetarian spring rolls using apples, fennel, cabbage, and carrots. Nice work!
Caryn of Delicious! Delicious! treats us to another version of Fried Green Tomatoes. As Caryn notes, we have seen a couple of these already in the Round-Up, but I say there is always room for another fine take on a classic. These look outstanding!
Martin of Confessions of a Serial Griller made Chicken Pancakes. These look delicious and I like how Martin walks us through his whole thought process on what dish to choose for this event. Happy Birthday, Martin and thanks for your entry!
Oh, Mia from Nosh, you slay me. Writing in from Munich, Germany with one of my all-time favorites, Fiori di Zucca Fritti. I adore fried zucchini blossoms and will order them every chance I get (and these chances are unfortunately too rare). Thanks for showing us how to prepare them at home.
We’ll close out this edition of the Round-Up with one more take on Spring Rolls. The very talented Zarah Maria of Food & Thoughts sends in her recipe using minced pork, chili, garlic, onion, soy sauce, fish sauce and a bit of sugar. She keeps them small in size; perfect for parties or snacking. Thanks, Zarah!
OK, I’m going to take another break in the Round-Up here and I’ll post again with the intention of covering all the remaining entries very soon. Looks like about 20 more to go. In addition I'll provide some statistics on the entries that will help pull this four part wonder together for those interested in that kind of thing.