Thank you from the bottom of my heart for your votes in Project Food Blog.
I am very grateful that I made it through the previous round and was able to create another entry for this contest.
For challenge #7, Foodbuzz asked the 48 remaining contestants to “channel your inner Julia Child and put one of your favorite recipes on film. Pick a recipe from your blog archives and make it come to life on video”.
Below you will see me in action tossing up a fancified version of my Arugula Salad with Pomegranate, Avocado and Goat Cheese, complete with mini-tutorials on seeding a pomegranate and poaching an egg.**
I hope you enjoy my video debut…
I have to say that this was a fun experience! I’d love to do more videos and plan to practice more so it doesn’t take six hours to film four minutes next time. A very special shout-out goes to Matt Nackson and Tim Lee…you guys are awesome and I really appreciate your help in the production department.
**Please note that (gasp!) I forgot to mention in the video that adding a little white vinegar to the poaching water helps the egg to coagulate.
My previous entries for Project Food Blog:
Challenge #6: A Family Picnic
Challenge #5: Pizza 3 Ways, Barry Wine Style
Challenge #4: Gluten-Free Hortopita
Challenge #3: Fall-Inspired Dinner Party
Challenge #2: Injera and Wot (A Traditional Ethiopian Meal)
Challenge #1: Ready, Set, Blog!
Recipe for Arugula Salad with Pomegranate, Avocado and Goat Cheese
- *2 large handfuls of baby arugula
- *seeds/arils from 1/2 pomegranate
- *1 avocado chopped or sliced
- *3 tablespoons chopped cilantro or parsley
- *1/4 cup goat cheese crumbled- optional
- *1/4 cup roasted salted pumpkin seeds- optional
- *2 eggs preferably organic and free-range, poached- optional
- *coarse sea salt and freshly ground black pepper
- *2 tablespoons olive oil
- *1/2 tablespoon fresh lemon juice or balsamic vinegar or more to taste
- *1 teaspoon pomegranate molasses or honey
- 1. Toss the salad ingredients in a medium bowl.
- 2. In a smaller bowl, mix together the dressing ingredients and pour over the salad. Toss everything to combine.
- 3. Arrange salads on individual plates and sprinkle with salt and freshly ground black pepper. Add optional poached egg, and serve.