July 2015 Potluck!

It's Potluck week!!! That happy week where you can choose any recipe from any of our IHCC chefs! That's right, choose any Jacques Pépin recipe you like, or if you prefer take the opportunity to revisit any one of our previous eleven IHCC chefs: 

Nigella Lawson

Mark Bittman

Giada de Laurentiis

Jamie Oliver

Tessa Kiros

Rick Bayless

Madjur Jaffrey

Yotam Ottolenghi

Donna Hay

Nigel Slater

Diana Henry

It's all up to you!

To join in the July Potluck fun, just post and link your dish  by Sunday, August 2nd. 

Please remember to link a thumbnail image and leave a comment after you link so that we don't miss out on your dish. 

New to IHCC? Need help linking up? Check out our Welcome page. If you have any questions please leave a comment below and we will get back with you. 

If you missed out on our The Mother of All Sauces! theme last week, be sure to click on the links and check out all the dishes everyone made.

An InLinkz Link-up

The Mother Of All Sauces!

The five mother sauces are the basis from which all sauces are derived. 

Which of the classic five mother sauces is the Mother Of All Sauces to you?

Béchamel- A smooth white sauce made from combining butter and flour, then whisking in milk.  Béchamel is the basis for cream sauces and can be served with pasta, veggies, fish, eggs, and meat.

Hollandaise- Hollandaise is an emulsification of butter and egg yolks. A sensual and lusty sauce with a pale lemon color it is delicious paired with eggs, veggies, and beef.

Velouté- Veloute is a stock-based white sauce that can be made with the stock of chicken, fish or veal. The sauce is then thickened with a white roux. Very similar to a béchamel, except stock replaces the milk. It pairs well with with hearty chicken dishes, veggies, pastas, and some veal dishes.

Tomato- A sauce made from tomatoes. Sometimes pureed tomatoes serve as a thickener and other times a roux is made to thicken the sauce. Tomato sauce is best served over pasta, veggies, polenta, chicken and/or veal.  

Espagnole- Espagnole is brown sauce made with a roux and brown stock, in short gravy.  It pairs well with roasted meats like beef, duck, lamb and veal.

Which Mother Will You Master? Make and post any Jacques Pépin recipe featuring at least one of the classic five mother sauces, or make a Jacques Pépin dish featuring one of the "small sauces" (the 'children' derived from their famous mothers) by Sunday, July 26th. Please remember to link a thumbnail image and please leave a comment after you link so that we don't miss out on your dish.  

New to IHCC?  Need help linking up?  Check out our Welcome page.  If you have any questions please leave a comment below and we will get back with you.

If you missed our Fast Food Jacques's Way theme last week, be sure to click on the picture links and check out all the dishes we whipped up in 30 minutes or less!

An InLinkz Link-up

Fast Food Jacques's Way!

Nobody wants to be stuck in the kitchen this time of year! Lucky for us, Jacques Pépin has many recipes (including two cookbooks devoted to the subject) that can be on the table in 30 minutes or less.

So this week we are making Fast Food Jacques's Way! 

Make any Jacques Pépin recipe--from online or one of his cookbooks--that can be made in 30 minutes or less. Something sweet, something savory...whatever quick-cooking Jacques recipe that you choose. 

Make and post your dish by Sunday, July 19th. 

Please remember to link a thumbnail image and please leave a comment after you link so that we don't miss out on your dish.  

New to IHCC?  Need help linking up?  Check out our Welcome page.  If you have any questions please leave a comment below and we will get back with you.

If you missed our July Mystery Box Madness theme last week, be sure to click on the picture links and check out people used July's ten MBM ingredients! 

An InLinkz Link-up

Mystery Box Madness: July 2015!

 

Each month we choose ten mystery box ingredients from which to cook. It's up to you to select at least three of those ingredients and to chose a recipe featuring those ingredients from one of our twelve IHCC chefs!  We love to see which chef you chose to cook with, which ingredients you select, and the reason (or story) behind the recipe you share!

Here are the Mystery Box Madness Ingredients for July 2015:
 

Chicken

Seaweed

Sesame Seeds

Parsley

Mozzarella Cheese

Pasta

Mango

Brown Sugar

Zucchini

Mint

Your dish should contain at least three of these mystery ingredients, and you get to choose any dish from our current guest chef, Jacques Pepin, or any one of our previous eleven IHCC Chefs:

Nigella Lawson
  Mark Bittman
 Giada de Laurentiis
  Jamie Oliver  
Tessa Kiros
Rick Bayless  
Madjur Jaffrey
Yotam Ottolenghi
 Donna Hay
 Nigel Slater 
Diana Henry

Which mystery ingredients and chef are calling out to you?  

If you are up for the challenge, make and post your dish by Sunday, July 12th. Please remember to link a thumbnail image and leave a comment after you link so that we don't miss out on your dish.  

New to IHCC?  Need help linking up?  Check out our Welcome page.  If you have any questions please leave a comment below and we will get back with you.

If you missed our Out of France theme last week, be sure to click on the picture links and check out all the international dishes everyone made! 

An InLinkz Link-up