Preview of Next Week's Themes

In a way this surprises me given Argentina's enormous Italian population. Most of 'em got lost on the way to North America. You might have better luck if you search for them under their Italian name; tarocco (singular) or tarocchi (plural). The best ones come from Sicily. Possibly they come in as imports. But it's hard to believe that they are not grown somewhere in Argentina or Uruguay.

I know, it surprises me, too. But in almost five years of living here, I've never seen them. Though your import comment just gave me an idea. I have found strange imported food items in Chinatown: non-Chinese and non-Asian things, that I was surprised to see there. I'll have to take a look in the produce section of the main grocery store in Chinatown. Thanks!

I've done some asking around, and no one's heard of them here in Argentina. I was just told that in Italy they're called "arancia rossa," but still, none here.

Sounds amazing, Alas, I do not have it in my recipe file.

Is it this recipe from the NY Time?

http://www.nytimes.com/2009/03/18/dining/181arex.html

Oops--NY Times. Sorry for the typo.

Alas no Drbabs, it was even simpler, more olive oil no yogurt or buttermilk. So sad it made such a beautiful cake. But thank you for looking for me.

Here's another Aliwaks, without yogurt. http://www.foodandwine.com/recipes/orange-tea-cake

YES!! Mrslarkin thank you!!! this will make short work of leftover blood oranges from the big Trader Joes bag.

As long as it's a cohesive dish that incorporates all three ingredients, it's a go.

By "dish" we just mean any kind of fully-formed recipe. Could be a salad, a grilled lamb something-or-other, a dessert, etc. Hope that helps!

Hey, Kayb, I'm not sure which flyover state you are in, but Trader Joe has blood oranges here in Chicago, on and off.

I do something similar -- quart freezer bags but I put them in an 8x8 baking dish. But the corners get scrunched.

I'm in Arkansas. We don't even have Trader Joe's. We do have Whole Foods and a Fresh Market about an hour from me, but that's about as good as it gets.

Whole Foods is as "good as it gets." Although today I did score two pounds of veal bones at Bristol Farms in California---for free. Pierino is going off the reservation. We did pick up our blood oranges though.
And for those of you who live out here, glad to be home by the way, chanterelle market prices are really low thanks to all the rain. Like $10 per pound. They can run as high as $50 sometimes.

Shoot! Sorry to miss you this week. Enjoy the warm weather.

We like your intensity!

Hadn't thought of it before but our flavor theme is like an ode to Suzanne Goin.

Susan Goin? One of my favorite chefs. I haven't been able to make it into Tavern yet.

Tavern very nice -- great take out -- love a place that has duck confit to go!

tee hee same with my husband! Food 52 truly is a wonderful community. I love the combinations, A&M, of orange, feta and mint, can we submit as is? ;)

haha, me too! When my beau and I were discussing what we might each give up for Lent he suggested "food52" but then we decided it wasn't an indulgence but a productive past-time and place to exchange wonderful recipes with a fabulous food-lovin' community.

12-step program coming soon. But it could end up just being a 12-step recipe. No promises.

Didn't mean to confuse! We were actually hoping you'd all have lots of bones after all the chicken roasting this week. We're looking for a recipe for stock or broth.

I know. My husband thinks I'm addicted to Food52 and is thinking of forming a 12-step program for it.....except he has LOVED being my official (co)-taster. So we're a co-dependent couple, and look forward to the challenges each week. This week will be fun to see the range of things that get posted.

Hubby on his way out to shovel the snow says, "Conversing with your fellow-food52blog-addicts?" Yup.

Save 2 chairs at the food52 junkie meeting for me and my husband...Went to bed sulking with no ideas. Woke up with vague and wild idea of combinging 2 themes. There goes the weekend...

I hope we're not getting to the point where we need to think about forming a support group...

I love your positive attitude! I had thought I was clever, using 3 food52 recipes to finish up my gorgeous stock...

I can't survive without my Flavor Bible! I gave several for Christmas gifts this year and at least two of the recipients loved it so much they gave it to several more family members and friends. GREAT reference for creating and modifying recipes. This will be such a fun week for creativity for everyone. And like Liz, I've used up all my broth so will be starting from scratch with MORE chicken ... :-(

I would love to see a little link to the side so that we could all make a small book/cookbook of our own or other saved recipes we have found (with pics!). Sort of like shutterfly or mac has. One of the most wonderful things about this whole food52 experience has been finally getting all those recipes down on paper with pictures -- and also creating new ones each week when inspired by the suggestions and all the other great cooks and recipes. (Perhaps this belongs in the other commentary instead! =)). I have so loved this whole interaction and, yes, my husband as well is alternatively grateful and wondering at my obsession with this wonderful WONDERFUL food website/exchange...

My library copy of the Flavor Bible is so overdue. Luckily, my friends at the library love mrslarkin and all the goodies she bring them (out of the kindness of my heart, not bribery). cfwg: I was thinking the same thing about the minicookbook. That is a great idea. Sort of like a custom cookbook of our saved recipes. What do you think A&M? I guess we could print out a bunch of recipe pages off of the recipe tool bar if we wanted to put together a very rough cookbook of our own.

coffeefoodwritergirl, we've been thinking the same thing. Unfortunately, our "To Do" list is way too long for us to be able to keep up with. But don't worry, this idea is on our radar!

Hi Merrill, so great to know. Everyone is doing such a beautiful job with the pics and recipes. I am acquiring a big "saved recipes" file!

It's an experiment -- play along with us!

I have to say that I really enjoy the "Mystery basket" approach. I am really curious to see what everyone comes up with. I have three dishes in mind myself. :-)

For those who are despairing about the specificity of the feta: I suggest you try some different brands. Although all are brined soft cheese, the effect of the type of milk used, the length of time in brine and the treatment of the cheese once you've brought it home all make for an amazing variety of flavors and textures!

I'm grateful that our mystery basket ingredients actually go together.

Savorykitchen, very good point re: using different types of feta.