Bon Appetit has been working with Watson for a 4th of July menu. Not Sherlock’s Watson, but the IBM supercomputer who pretty much turned Jeopardy into Candyland. The computer can’t cook, but is using over 9,000 Bon Appetit recipes and models of tastes that pair well together. Watson provides the ingredients and the chef has to come up with the recipe.
Well, this week on Facebook, Bon Appetit threw out a challenge to their readers:
Below is Chef Watson’s suggested ingredients for a potato salad—take them into the kitchen and do with them what you will! Create your own original recipe using every ingredient (the proportions are up to you, but no additional ingredients except water) and submit your finished recipe to firstname.lastname@example.org
Ok, so here are the ingredients:
potato, watercress, scallion, ginger, black peppercorns, vegetable oil, canola oil, oregano, thyme, buttermilk, dark brown sugar, mayonnaise
There are certain cuisines that seem too complicated, too time consuming, with too many ingredients that I never have at home. Asian, Mexican, Indian, African…ok pretty much anything outside of American or Italian is intimidating. That doesn’t mean one shouldn’t attempt it!
The trick with Mexican meals, besides tequila, is that meat often has to be prepared ahead of time. That’s fine if you pick up a rotisserie chicken or have leftovers available, but I didn’t have that. I had to start thinking about my enchiladas earlier today. I decided to use a crock pot to cook the chicken so I wouldn’t have to extend my dinner making time.
On occasion, usually for a holiday or celebratory occasion, I become obsessed with finding a new, adventurous recipe. The bug bit me again on Memorial Day as I searched through the web for something tantalizing.
We had no specific plans, but I was in the mood to cook. Yet, I had very little in the pantry to satisfy my cravings. No onions, no molasses, no potatoes, exactly when did I go shopping last? I found blueberries. Interesting. What can you do with blueberries except make syrup? BBQ sauce? Yes! You can make BBQ sauce!
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. Cheesecakes are intimidating. They are finicky. They have many steps. They take a long time to bake. Oh, I am definitely a cheesecake novice. This was my second attempt at a cheesecake. Thank you Ina Garten for your wonderful recipe. I only adjusted the topping to be strawberrylicious, as that was my friend’s request. Let me back up.
One of my neighbors, now a good friend, just celebrated a birthday this week, the same week she was throwing her now 4 year old daughter a birthday! As us Moms know, our own birthdays are now about the little things like an extra hour of sleep, a quiet dinner, or maybe a piece of really good cheesecake.
It’s freezing. Almost literally. I know all you people who live even 200 miles north of Florida can’t stand our posts about 85 degree beach days in the middle of January, so this weekend you are probably not feeling all that sympathetic that we are FREEZING! Just like Northerners, I always become inspired to cook comfort foods when it’s blustery out and, not wanting to venture into the biting wind, I was not about to go hunting ingredients further than my own kitchen.