Friday

About Food: The Bold & the Pungent

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From Erik Wander, your About Food Editor
Friday is "Cook Something Bold and Pungent Day." The idea, according to wellcat.com, is to seal in a "homey odor" as we seal up our homes and hunker down for winter. Some have interpreted the "bold" part to mean "daring," so in addition to strong flavors and powerful aromas, we're also celebrating the spirit of trying something new.

Moroccan Slow Roasted Lamb
Moroccan cuisine would seem to fit the flavor interpretation of "bold," but while leg of lamb may not sound as daring as heart kebabs or steamed sheep's head, traditional Mechoui should qualify.
Search Related Topics:  moroccan lamb recipes  leg of lamb  slow roasting

Beef Brisket with 40 Cloves of Garlic
Garlic is definitely pungent, but if it is roasted, as it is in this moist and tender brisket, it takes on a mildly nutty taste. Forty cloves taking center stage though? Now that's pretty bold.
Search Related Topics:  brisket recipes  garlic recipes  beef recipes

Polish Horseradish Soup
You can do a lot with horseradish, and you've got to admit it's also pretty pungent. But try three-and-a-half ounces of grated horseradish root as the foundation for your soup stock, and you're stepping into bold territory. Mix in some sour cream, and don't forget the crispy bacon for a flavorful finish.
Search Related Topics:  horseraish soups  polish soups 

Flatbread Mushroom & Blue Cheese Pizza
Let's hear it for blue cheese (no, not the dressing, although that's pretty good too) in all its varieties! Sometimes sweet and mild, often sharp or salty, blue cheese on this pizza helps make the combination of red onions and sautéed mushrooms all the more magical.
Search Related Topics:  flatbread  flatbread pizza  blue cheese pizza


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