As the winner of the Homegrown Gourmet #4 – Stews, I have the honor and pleasure of selecting the theme and hosting the next Homegrown Gourmet! Although I have participated in a number of foodblogging events, this will be my very first time hosting. I would love if you would join me!Homegrown Gourmet was created by Bean's Bistro to represent one’s home region: town, state, or area by featuring a local ingredient or a traditional dish or a creative twist on something from your region. So far, Homegrown Gourmet has featured sandwiches, soups, pies and stews. What is next for Homegrown Gourmet?
Since it is summer here in Peru, I quickly considered salads. But knowing that more than half of the foodbloggers are in winter, I opted for something better and more appealing: Quick bread! I love baking fruits and vegetables into small loafs to eat and to share. Quick breads seem to be appropriate for both breakfast and dessert, both warm and cold. That is why I find them appetizing in both winter and summer.
What is considered a quick bread? According to Wikipedia, “A quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar. Unlike yeast breads which often take hours to rise and can vary greatly based on external factors such as temperature, breads made with chemical leaveners are relatively uniform, reliable, and quick.”
Now if you read a little further, you may learn something new just like I did. “Many common foods are quick breads including banana bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread.” So if you are so inclined as to make biscuits, muffins, pancakes or scones to feature your region…please be my guest!
How to participate in Homegrown Gourmet - Quick Bread:
Make some form of quick bread which somehow represents your home region, hometown, state, or area. Representation can feature a local ingredient, be a traditional dish from your area, or be a creative twist. Fresh and local foods are encouraged!
Complete your recipe and write about it on your blog (before February 7th) and include some explanation of the quick bread, a story about the local custom or ingredient, how you came about eating/ making the recipe, or an explanation about how your creative dish fits the theme. Entries should contain the words “Homegrown Gourmet” with a link to this post at Canela & Comino in the body.
Email me by February 7th at canelaycomino AT gmail DOT com with:
UPDATE: Deadline Extension until February 10th at noon (EST)!!!
- Your name
- Name of your blog
- Blog’s URL
- Your location
- Recipe name
- Recipe Post URL
- Recipe picture attached (350 width preferred)
Support your region by sharing a quick bread in it’s honor!
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Thanks to Andrew of Spittoon Extra for posting this event on Is My Blog Burning!
15 comments:
Hey, look at you! Great job. Love quick breads (just made one today). Now to think of something good for my area, hmmmm.
This sounds like a wonderful event! I am going to make every effort to participate. Thank you so much for letting me know about it, Gretchen.
Oh I have the perfect recipe! Neat!
Aww dammit! My oven is broken and I will only get it replaced in February. :-( Oh well, maybe next time...
Great choice! I love quick breads, finding a local recipe will be the challenge. Nothing is coming to mind off hand.
Ive got it! haha!
I'm in! I have an idea for this which will use at least three local ingredients.
Is self-raising flour acceptable, by the way? No matter if not: I'll just use regular plus baking powder.
Karen - I am counting on you! :)
Nupur - I hope you are able to participate!
Chronicler - Glad you are in!
Michelle - Too bad!
Laurie - I can't wait to see what you have dreamed up!
Jack - Self rising flour is just flour with chemical raising agents mixed in - no problem with using it. Look forward to your local ingredients.
Great theme, I try to participate!
oh, fun -- I think the only quickbread I have made is cornbread, which is definitely not a flavor from my region, so I will have to think about this.
By the way, I *love* your list of "Things to make in 2008" -- I definitely might make my own! But my list would overlap quite a bit with yours -- I want to make caramels, chicken cordon bleu, and marshmallows, and am still a little intimidated by sourdough starter but that would be a good one to get over in '08!
Zorra - I hope that you will be able to join us, I would love to see what you might have to share!
Katy - I look forward to seeing what you come up with to represent your region! I hope you do make a list of what to make in 2008, even if they are some of the same things! It will be great to see what you come up with!
What a great idea! I'd love to participate . . . except, uh, Maryland Crab Cake Quick Bread?
I'll have to think about this one.
Great theme! I'm with another commenter- I've made biscuits and cornbread recently, but they don't really count as New England recipes. I'm in and the biggest challenge will be figuring out a good local recipe. Thanks for hosting!
Karyn...I look forward to seeing what you come up with! Crab Quick Bread would surely be interesting!
Erika...You are very welcome! I look forward to your New england baking!
This sounds like fun!
There are plenty of great ingredients to choose from here in Pittsburgh. I'm tempted to try using local coffee or beer for something, though there are some great squashes and fruits too.
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