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Let’s play a game! I’ve been working with my friends over at Cookstr for a few months now on some exciting promotions and projects—including step-by-step demonstrations of some of their featured chef’s recipes.
Here’s the deal. Here are 8 intriguing and delicious-looking recipes from Cookstr.com. You vote for the recipes you’d like me to cook. I’ll do step-by-step walk-throughs of the top three.
How about it?
I have to say, we couldn’t be more excited here at The Mouse House. A lot of different things drive what we publish on The Hungry Mouse. What we’re eating. What’s in season. Above all, though, special requests from our readers come first.
Keep your eye on Cookstr—if you haven’t taken a look yet
Cookstr is rapidly building one of the best food sites I’ve seen. (Proof positive of their fabulous-ness: They’ve been nominated for a Webby in the Food and Cooking category.) All their content comes from chefs and cookbook authors. If you haven’t already, definitely check them out.
Reader’s Choice Recipes: Let the voting begin!
Here are links to 8 different recipes—along with a picture of the chef and the book they appear in. So go and click around, have a nibble, and see which recipes look good to you. Then:
- Vote for the recipe you like best in the poll at the end of this article.
- Voting ends on Saturday, June 20.
- I’ll do a step-by-step walk through of the three recipes that have the most votes and post them up over the next month or so.
1. Challah, by Nick Malgieri
Malgieri is the former executive pastry chef at New York’s Windows on the World and current director of the baking program at the Institute of Culinary Education. He’s been writing about baking and cooking for more than 30 years.
Nick Malgieri
This recipe for sumptuous, braided egg bread is featured in Malgieri’s book, How to Bake. Read more about Malgieri or visit his website.
2. Pad Thai, by Victoria Blashford-Snell and Brigitte Hafner
Victoria Blashford-Snell and Brigitte Hafner teamed up to write The Illustrated Kitchen Bible. Australian chef and writer Brigitte Hafner runs The Gertrude Street Enoteca in Melbourne. Trained at Le Cordon Bleu, Blashford-Snell runs a catering company in London and has coauthored several cookbooks.
Brigitte Hafner
Blashford-Snell and Hafner originally published their recipe for this famous rice-noodle-and-shrimp dish in their book The Illustrated Kitchen Bible.
3. Mango Ice Cream, by Amy Besa and Romy Dorotan
Besa and Dorotan, both natives of the Philippines, ran Cendrillon in New York City for 13 1/2 years. Their new restaurant in Brooklyn, Purple Yam, is due to open in June 2009.
Amy Besa, Photo by: Neal Oshima
Romy Dorotan, Photo by: Neal Oshima
Their recipe for mouthwatering mango ice cream appears in their book, Memories of Philippine Kitchens. Read more about the duo here.
4. Baked Lemon Tart, by Frank Mentesana and Jerome Audureau
Mentesana and Audureau have owned the delectable-sounding Once Upon a Tart in New York City for more than 10 years.
Frank Mentesana and Jerome Audureau, Photo by: Tess Steinkolk
The recipe for their easy and popular baked lemon tart appears in their book, Once Upon a Tart.
5. Deep-Dish Pizza with Sausage, Garlic and Mozzarella, by Diane Morgan and Tony Gemignani
Diana Morgan is an Oregon-based cookbook author, food writer, culinary instructor, and restaurant consultant. She teamed up with pizza tossing champion and chef Tony Gemignani (of Pyzano’s Pizzeria fame) to write a book on homemade pizza.
Diane Morgan, Photo by: Adair Lara
The recipe for this Chicago-style deep dish pizza appears in their book, Pizza: More than 60 Recipes for Delicious Homemade Pizza.
6. Horn and Hardart’s Macaroni and Cheese, by Arthur Schwartz
As a cookbook author, culinary instructor, and former restaurant critic and executive food editor of 18 years for the New York Daily News, you could say that Arthur Schwartz knows a thing or two about food. Check him out over at The Food Maven.
Arthur Schwartz
Find the recipe for Horn and Hardart’s Macaroni and Cheese in his book, Arthur Schwartz’s New York City Food: An Opinionated History and More Than 100 Legendary Recipes
7. Chicken Fajitas with Green Olive Cilantro Salsa, by Victoria Wise and Susanna Hoffman
Victoria Wise is a writer, cookbook author, and the former owner of Pig By The Tail Charcuterie. Wise also cooked the very first (!!!) meal ever at Chez Panisse. Susanna Hoffman is co-founder of the Good & Plenty Cafe in Oakland, CA, and started her baking career at Chez Panisse.
Victoria Wise
Wise and Hoffman co-authored The Well-Filled Tortilla, where you’ll find the recipe for these mouthwatering fajitas.
8. Spring Rolls with Shredded Cabbage, Mushrooms and Tofu, by Deborah Madison
Deborah Madison is a chef, cookbook author, teacher, and community activist with deep roots in the sustainable and local food movement.
Deborah Madison, Photo by: Doug Merriam
Find these crisp spring rolls in Madison’s book, This Can’t Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would–and Love Every Bite.
Phew! So what do you think? Which recipe would you most like to see made from scratch? Vote today!
[poll id=”1″]
