Donna Currie's Make Ahead Bread

How wonderful that we have one of our own cooks, a newly published author, offering the current challenge! Donna Currie has been one of our cooks since day one. In fact, if my memory serves me correctly, it was Donna who first suggested the name "37 Cooks" for our group! She is not only a member, but she has recently taken over management of the group, a post she is not only more than qualified for, but one in which she will undoubtedly thrive, as will the group.

Donna's book is called Make Ahead Bread, 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day. The challenge given to our group by Donna's publisher was to choose from among several recipes that were released to us in advance of the book's publishing date. Each cook that accepted the challenge made the recipe of their choosing with his or her own unique twist. We had a blast, as you will see in the coming days!

Not only is the book is beautifully photographed, the format of the recipes is a real time saver, allowing the cook to make part of the recipe one day, and the rest another day. For cooks who question their ability to bake bread or other recipes containing yeast, this step-by-step approach, broken up over 1-3 days, is a real lifesaver.

Having followed Donna's work on her blog, Cookistry, and her articles on Serious Eats and many other publications online and in print, we all knew we'd love the book. But, we just didn't know how much we would love it! You will too!

Challenge Introduction: 37 Slow Cooks with Hamilton Beach

Hamilton Beach makes so many wonderful products! We were so thrilled when this prestigious company wanted to team up with 37 Cooks for a challenge. 

Hamilton Beach makes blenders, slow cookers, coffee makers, toaster ovens, indoor grills, irons, food processors, commercial restaurant equipment, and so much more! The company was founded in 1910 and yes, there really was a Hamilton (the advertising manager) and a Beach (a mechanic) involved in the company from the beginning. 

They have a blog called Everyday Good Thinking full of interesting articles and recipes and the authors are highly qualified food professionals. I know I would love to make a visit to their test kitchen and social media center! Bucket list item for me!

It was with great pleasure that we accepted their challenge to cook with the Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker. It's a fantastic machine that goes well beyond the capabilities you might be familiar with when you think "slow cooker." This video outlines the features, and I'm betting many of you will add this programmable slow cooker to your holiday wish list. 

We hope you will enjoy the posts in the days to come. We enjoyed this challenge immensely! Thank you Hamilton Beach! ~ Sandra

The Bob's Red Mill Challenge

Is flour boring? We didn't think so! Our challenge from Bob's Red Mill was to take their Organic Unbleached White Flour and their Organic Whole Wheat Flour and jazz it up. I think we did just that! You be the judge in the days to follow!

Bob's Red Mill is an interesting and inspirational company. Did you know that Bob Moore, the founder of the company (look up and you'll see his friendly face), was a retiree when he started this company? Did you know that he was in the Army, owned a gas station, lived in a mobile home, went broke, and more? Did you know that on his 81st birthday, he gave his extremely successful company away - to his employees? Yes, he did all that! The more you get to know about Bob, his employees and his products, the more you will like them!

Willie and I fell in love with the flours that we used for this challenge and I know our cooks did, as well. Thank you, Mr. Moore! Thank you Red Mill employees!

P.S. We read that Bob starts every morning with his own Scottish oatmeal and guess what? We start many mornings with his Steel Cut Oats! As healthy as he and his wife Charlee are, we will be changing our routine from many mornings to every morning! ~Sandra

The Surprise Food Exchange Challenge

Do you love getting surprises in the mail? Have you ever gotten a surprise in the mail and then been told you have to cook something with it? If you had to send food in the mail that someone would have to cook with, what would you send?

Our cooks had to ponder those very questions for their challenge, The 37 Cooks Surprise Food Exchange. Those who took up this challenge were paired up and they both sent and received a food surprise. The only parameter given were to spend at least $10, but no more $20.

Well, ponder we did! Should we send something unique from our state? Should we send something homemade? Should we send something we love to eat? Should we be devilish and send something wild and bold?

Our recipes for this challenge are a mixture of all of the above. Great things to eat using great products hand picked or made by our cooks. It was a fun challenge that really surprised us all! We hope you will enjoy it too! - Linda at 37 Cooks

Good Cook Potluck Pantry Panic Challenge

Are you ready for a picnic or potluck? No time for shopping – you need to look in your pantry and come up with a recipe you can make and take to the picnic or potluck.

Could you do it?

Well, in the Good Cook Potluck Pantry Panic Challenge, the members of 37 Cooks were told to imagine that they were invited to a picnic or potluck, and they had to create a dish to take. And, to make it even more challenging, they had to use only the products in their pantry, kitchen, and refrigerator at the time the challenge was announced.

We knew it would be an interesting challenge, but not impossible – the members of 37 Cooks keep well-stocked pantries!

Good Cook, makers of all sorts of kitchen gadgets and bakeware, supplied each of the cooks with a pineapple corer/slicer, a mixing bowl, a spatula, and some flexible chopping mats. Each cook could also choose an optional item – a set of 2 9-inch round cake pans, a 13 x 9-inch nonstick covered cake pan, adessert bar pan, or a 4-cup loaf pan.

And then the fun began, as the cooks brainstormed, cooked, photographed and wrote about their picnic/potluck goodies. If only it could have been a picnic in real life…if only…

The Official Slap Ya Mama Challenge

Our journey with Slap Ya Mama has been long. After all, the very existence of 37 Cooks is rooted in their Cajun seasoning! So, to tell you that we were honored to accept this official challenge from Slap Ya Mama is an understatement! Read all about the Slap Ya Mama Company, it's a fascinating story! And you can't help but love Jack and Joe Willy Walker!

Before I tell you what the challenge was, will you tell me if you know about Slap Ya Mama products? Have you used one, or all? Luke Deville, Willie and I had a chance to visit their corporate office not too long ago. In the boardroom they have pins on a large wall map that show where their products are sold. Willie was able to tell them about a place he saw some Slap Ya Mama Cajun Seasoning that wasn't on the company map. He was on a fishing trip in the San Juan Islands, went ashore, and there in a tiny shop in Friday Harbor, Washington, was Slap Ya Mama! Joe Willy was really pleased to here about it!

During this challenge, Susan Whempner shared that she recently read a book called the Red Velvet Cupcake Murder by Joanne Fluke. She was surprised when the main character's red hair was compared to the color of Slap Ya Mama Cajun Pepper Sauce by one of the guys she dates! Slap Ya Mama is everywhere and with good reason! 

The challenge that Jack Walker of Slap Ya Mama posed to our group was this: Take the Slap Ya Mama Dinner Box products and use them in a brand new way. Oh, we can do that, Jack! And we did! In the days that follow, you will see some delicious recipes, all using at least one of the following Slap Ya Mama products: Slap Ya Mama Cajun Jambalaya Dinner Mix, Slap Ya Mama Red Beans & Rice Dinner Mix or Slap Ya Mama Cajun Gumbo Dinner Mix.

All of these products (and more, their line is always growing) can be purchased on the Slap Ya Mama website or in your local grocery or specialty food store. Laissez les bons temps rouler (Let the good times roll!) We did!

P.S. Yes, some of us have been to Ville Platte, LA, the headquarters of Slap Ya Mama. One of us actually lives in Ville Platte and several of us have visited! You should go too! It's the smoked meats and Cajun food source capital of the world I tell ya! ~Sandra

The Dorot Challenge

We were THRILLED to be invited to work with Dorot! In the following days, you will see the results of our cooks' creativity using their fabulous products!  

In Dorot's first correspondence to us, the introduction included the word "exciting." Not many herb and spice companies can pull that adjective off, but we think Dorot can!  "Here at Dorot, we are revolutionizing home cooking by offering our customers the freshest herbs and spices with unparalleled convenience. Because our products come frozen in neatly packaged freezer trays, they are uniquely easy to use: Simply pop in a cube of frozen herb or spice and instantly add flavor and depth to whatever you're cooking! For both amateur and advanced cooks across this world, this has meant exposure to cooking avenues that they would have previously avoided—often due to the mess, hassle and waste involved in preparing herbs. Thanks to Dorot, millions of cooks have begun exploring healthier, more flavorful and more inventive cooking."

After using their products, we concur!

Their products are also especially appealing to health-conscious cooks. Not only are they all natural, non-GMO and gluten-free, they're loaded will all the health benefits, vitamins and nutritive properties of fresh herbs and spices. And let's face it, there aren't many who wouldn't love to have a garden with fresh herbs galore, but we can't all manage it. And even for those who can, well, it snows! Ha!

Back to the word "exciting." The company is owned by a kibbutz in southern Israel. For an American girl, I think that is pretty cool! And yes, exciting! "The company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and 
nutritive value. Over the years, the company has grown and expanded, and is today the largest supplier in Israel of fresh frozen seasoning products."

Enjoy our recipes, folks! And check out Dorot's product line at your local grocer and online. ~Sandra

Vacation Destination Challenge

The new year rolled around with crazy cold and snowy weather across much of the USA and Canada and with many of us wishing to get away from it all! So the Vacation Destination Challenge was a natural choice for us to start off our cooking endeavors in 2014, and as you will see in the coming days, our cooks have outdone themselves.

What are some of your favorite vacation destinations? Is there a certain dish that reminds you of a special place? Do you have any vacation plans yet for 2014? Are they old favorites or will they bring new discoveries? Willie and I have definite plans to visit Miami, FL and the Florida Keys. We're excited and we just know we will find some culinary adventures while we are there!

We hope our cooks' recipes from some of their favorite trips will entice you to cook in your home and take a food staycation that is memorable and delicious! ~Sandra

Introduction to The Spice House Challenge

This challenge started when one of our members was talking to one of the staff at The Spice House. Why was Diana talking to Paige that day? Because Diana is a regular customer of The Spice House. So she said, "hey Paige, y'all should totally do a challenge with 37 Cooks." That's actually my version...Diana would never say y'all and totally! Nevertheless, the conversation progressed and when Diana talked to Gary and me about it, and she went on and on about how much she loved The Spice House. Gary was thrilled. I was happy, but since I didn't realize how much I would come to love The Spice House, at that point I wasn't doing cartwheels yet.

The 37 Holiday Recipes Challenge

I bet you were expected a Happy Halloween photo today! Well, we've decided to kick off the holidays - ALL of "the holidays" - today!

The Holidays. What does that mean to you? To all of us at 37 Cooks, it means spending time with our families. And that is just what we plan on doing! We have worked really hard to complete all of the holiday recipes and blog posts we wish to share with you, and guess what? We've completed them and it's only October! Woohoo! We feel pretty happy about that! 

You can access all of our holiday posts RIGHT NOW! You don't have to wait! If you want to see all of our posts at once, just click on the 37 Holiday Recipes Challenge in the index on the right margin of the blog. You will also still see our daily posts on the 37 Cooks facebook page throughout the holidays!!

To all of you - we wish you a happy holiday season full of love and laughter! - Your friends at 37 Cooks

The Davidson's Safest Choice Eggs Challenge

Have you seen the eggs with the "P" surrounded by a circle? They're special! They are pasteurized eggs, which eliminates all risk of salmonella.

All of us at 37 Cooks were thrilled when we were offered the opportunity to develop recipes with these great tasting eggs. The wonderful folks at Davidson's Safest Choice Eggs went above and beyond to make sure we all had enough eggs to really do some experimenting. They even shipped eggs to one of our cooks in Hawaii! And not one broke!

You can find lots of great additional info on the Davidson's website, including a store locator, recipes and a coupon. The information we were provided about the eggs follows.

We hope you like the recipes we've come up!

***
The Pasteurization Process:

The vast majority of eggs sold in grocery stores are NOT pasteurized.

1. Davidson’s Safest Choice sources eggs from vegetarian-fed hens that are hormone and antibiotic free. Our eggs come from USDA certified and inspected farms that are Kosher-certified by the Orthodox Union and are Halal certified.

2. Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella before they even enter your kitchen.

3. A thin layer of food-grade wax seals in the freshness of our egg and to further keep out any harmful bacteria the eggs could encounter once they leave our facility. This wax coating is barely noticeable and completely safe.

4. Each Safest Choice egg is stamped with a red circle “P” on the shell so you know they have been pasteurized.

Why Pasteurized Eggs?

•Safest Choice pasteurized eggs look, cook, and taste like other eggs.

•Safest Choice offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.

•Now you can enjoy your eggs sunny side up, poached or soft scrambled worry free. Also, Safest Choice eggs are perfect in sauce recipes calling for raw eggs like Hollandaise sauce and Caesar Salad dressing.

•Safest Choice eggs stay fresh longer because our warm water egg pasteurization process eliminates the bacteria that causes spoilage.

•Safest Choice Pasteurized Eggs are available in two varieties, All-Natural and Cage Free.

•Certified Humane - Hormone Free - Antibiotic Free - Certified Kosher - Cage Free available.

Additional Details and Background:

•Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick due to foodborne diseases.

•Salmonella bacteria in food cause more than 1 million illnesses, more than 19,000 hospitalizations, and 378 deaths in the US every year, according to the Centers for Disease Control and Prevention (CDC). Among bacteria, Salmonella are the number-one cause of foodborne illness. 4 out of 5 Salmonella Enteritidis foodborne illness (food poisoning) cases come from raw or undercooked eggs.

The Kary's Roux Challenge

It sure seems like the 37 Cooks world revolves around Ville Platte, LA. Indeed, several of our members, including Sandra and Willie, have gone to visit VP. And this challenge marks the third sponsor we've had from this small town of a little over 7,000. What's so magical about Ville Platte? Kary's Roux is! 

From the moment member Luke (also a former sponsor, Teet's Food Store) joined our ranks in 37 Cooks, he's been bragging on Kary's Roux. His tagline, BOOOM!, is never far behind when talking about their line of products. And why not? Luke grew up cooking with these products just like he grew up in various sports teams with his friend Ross LaFleur, of Kary's Roux. Not only that, but Luke's and Ross's fathers also played sports and became friends when they were young!

The Tropical Traditions Challenge

37 Cooks is so excited to tell you that today marks day one of a series of posts with recipes containing products we received from our sponsor, Tropical Traditions!

Tropical Traditions was founded by Brian and Marianita Shilhavy and is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

The National Food Holiday Challenge!

Here we are starting a brand new challenge. You are in for a treat! It's the National Food Holiday Challenge! I know you've heard of these, right? National Donut Day, National Candy Corn Day (my favorite), National Chocolate-Covered Grasshopper Day. Some sound amazing and some don't tempt you in the least, but they are all pretty entertaining. 

When I first got on Facebook, several years ago, I thought I was supremely entertaining when I told everyone what national food holiday it was day in and day out. I am certain some of my Facebook friends didn't think the posts were so great but hey, there are more offensive Facebook statuses than that, right? And many of my friends loved those posts and they would spur me on! Tell us more! And I did.

Happy Birthday, 37 Cooks! We are ONE!

It’s our birthday! Or some would say it’s our anniversary! Perhaps all but me would say it’s our anniversary, but 37 Cooks is like a baby to me so I’m sticking with birthday! We are one. One year old and still going, indeed thriving. It’s hard to believe, considering where we came from.

The Sciabica Olive Oil Challenge

We get our sponsors in many different ways. Sciabica was a referral of one of our talented cooks and we could not be happier about it!  With over 90 recipes submitted, this challenge broke every record for participation by our cooks! Here is Chiffonade's introduction to the challenge. Enjoy. ~37 Cooks

My first Sciabica experience was a potent one. I was introduced to these oils by my friend, Patricia. We planned an impromptu get together where she would provide “an olive oil tasting”. At first, I was skeptical of the flavored oils because I was not interested in partaking in a chemistry experiment. “The olives and whatever flavoring agent is on the label are combined in the press and the oil is never heated,” Patricia explained, and as she is the first cousin of Nick Sciabica, I took this information at face value. I tore off a hunk of crusty baguette, dipped it into the oil, and raised it to my lips.

The Meet the Cooks Challenge!

37 Cooks is nearing our one year anniversary. You’d think we’d have already introduced all of our cooks by now! But, you must remember how we started. We didn't start as a blog at all. We started as two people who received two gallons of Slap Ya Mama seasoning from a grateful house guest! A challenge was issued to several groups of cooking friends to accept a sample of the seasoning and share their cooking results. It was so much fun we just kept on going and started a blog. We didn't have a clue how long the fun would last, but here we are and we still have that fresh enthusiasm that keeps you reading and cooking along with us!

We've cooked challenges issued by our sponsors, each other, and even a restaurant. We've been talked about in blogs, newspapers and have even made a television appearance! We can’t wait to see what happens next and we are so thrilled to introduce you to each of our cooks over the next few weeks! Be sure to watch our Facebook page as well! Live interviews will take place and you just can’t tell what our cooks will say next. They are a hilarious group!

The Lock-n-Load Java Challenge

37 Cooks is pleased to partner with Lock-n-Load Java for our next challenge. Lock-n-Load Java is a vet owned and operated coffee company dedicated to our military, our veterans, and those who support them. They were founded in 2010 by LTC(R) Carl Churchill, a combat veteran with 21 years of service as both an enlisted soldier and officer, and by his wife, Lori Churchill, a military spouse who shared in the unique sacrifices and challenges that military families face.

From the start, Carl and Lori wanted to create a different kind of company guided by the principles he lived by…work hard, do good, give back, and make it fun. Lock-n-Load Java is made up of like-minded individuals who support that vision. All have committed to being part of a company that consistently provides outstanding, top-grade premium coffee and serves its community of customers, its employees, and its suppliers with dignity, respect and integrity.

37 Cooks joins Lock-n-Load Java's deep admiration for the young men and women who have followed in the footsteps of older generations of veterans. They make us proud and we join Lock-n-Load Java to say thanks to you and your families and loved ones for your sacrifices and the great work you do while serving our great nation.

37 Cooks would like to take this time to salute their own:

- Traci Bump, who served 7 1/2 yrs in the USAF as a Munitions Specialist and 17 months Desert Storm/Shield.

- Traci's husband, who served in the Navy.

- Tracy Hersh's husband, who is currently an Officer in the Army.

- Mary Polovinuk's husband, who is currently in the Air Force Reserves.

- All of our other Cooks who currently have or have had loved ones in service of our Country.

Lock-n-Load Java commits to give back to the military community and its families by making regular donations to charities that benefit them. At a minimum, these donations will add up to $1 for every order we send out.

Please take a moment to visit Lock-n-Load Java on their Facebook page and website. 

~Linda Mire

The Chopped Challenge Round Two

The Chopped Challenge Round One was...interesting! To say the least! Did you see the dishes? Oxtails, anchovies, donuts? It's hard to believe that we had even one recipe that looked appealing from those ingredients! Linda Mire was so tough on the cooks!

As we enter Round Two, let's remind ourselves what the cooks have in their baskets.

Appetizer Basket:
Theme: Chinese New Year - Mardis Gras Celebration
Wonton Wrappers
Bean Sprouts
Cajun Seasoning
Shrimp
Bonus Item (optional): Muffaletta Olive Spread

Main Dish Basket:
Theme: Italian Chuckwagon
Cowboy Style Pinto Beans
Biscuits
Angel Hair Pasta
Prosciutto
Bonus Item (optional): Peperoncini Sotto Aceto

Dessert Basket:
Theme: Paula Deen and Thomas Keller
Butter
Banana Pudding
Pastry Cream
Semi-Sweet Chocolate
Bonus Item (optional): Bouchons au Chocolate

So, Linda...

1) How do you think Chopped Round One went?

Chopped Round One was an adventure. I'm very proud of the Cooks who participated. I think the ones who did, enjoyed the crazy madness.

2) Have you seen the recipes the cooks have come up with for Round Two? Or are in shock and awe like the rest of us when you see them posted on the blog? 

I was able to see some pictures in the 37 Kitchen, but there are some that were submitted directly to our blog team. I'm excited to see those! FYI: the 37 Kitchen is our "workroom", where we discuss upcoming challenges, bounce ideas off one another, and in general, support one another. 

3) When do you expect us to see Round Three and Round Four that will be open to people who aren't in 37 Cooks?

I am not sure when Chopped 3 and 4 will be scheduled, that will be up to the person in charge of the 37 Cooks calendar. Round 3 will be for our Cooks only. Round 4 will be open to people who follow us on Facebook and Twitter.

4) Did you receive any feedback from the Cooks on Round Two? 

Yes, I did. The basket were a little easier and the Cooks, me included, came up with several recipes that are really good and something they would love to make again!

The Chopped Challenge Round One

We have so many ideas for challenges, we actually wish we had more time and blog space to accomplish it all. We’re a very creative group. We were discussing what to do one day and one of our members, Linda Mire, said, “I want to do a Chopped Challenge.”

HOW FUN.

And so here we are, with the first two out of four rounds of our new Chopped Challenge.

Read on for an informative interview with our sponsor and fellow 37 cook member, Linda Mire.

But first, take a look at the baskets our cooks had to deal with!

Round One:
Appetizer Basket: 

 Spam (or a reasonable substitute like Taylor Ham or Ham Roll)

Kimchi 

Shiitake mushrooms 

Flour or Rice

Sesame Oil

Main Dish Basket: 

Oxtails 

Blueberries

Mascarpone 

Quinoa

Dessert Basket: 

Sweetheart Valentine Candies 

Wickles or Bread & Butter Pickles 

Anchovies 

a Donut

Round Two:

Appetizer Basket:

Theme: Chinese New Year - Mardis Gras Celebration

Wonton Wrappers

Bean Sprouts

Cajun Seasoning

Shrimp

Bonus Item (optional): Muffaletta Olive Spread

Main Dish Basket:

Theme: Italian Chuckwagon

Cowboy Style Pinto Beans

Biscuits

Angel Hair Pasta

Prosciutto

Bonus Item (optional): Peperoncini Sotto Aceto

Dessert Basket:

Theme: Paula Deen and Thomas Keller

Butter

Banana Pudding

Pastry Cream

Semi-Sweet Chocolate

Bonus Item (optional): Bouchons au Chocolate

1. Linda, how did you come up with this idea to do a Chopped Challenge?

I love Chopped and have watched it from the beginning. I knew a few of our other cooks also loved it, especially Dawn Harmon. I thought it would be fun and challenging for our Cooks.

2. What was the most challenging aspect of coming up with the baskets?

When I started, I didn't look at it as a challenge because I was going to rely on our Cooks and let them tell me what the baskets should be. Unfortunately, I didn't get a lot of response and many of the ones I got were too easy. I will say that Dawn Harmon came up with a great Main Dish Basket which was in true spirit of "Chopped". I asked Woo Brower to add things that would go with Kimchi for the Appetizer Basket, and it went beyond the four ingredients. I kept all of her suggestions because I thought it might be helpful (time will tell). The dessert basket was my idea completely, and it was very tough. Anchovies for dessert? My fellow cooks may never forgive me for that one. For Round Two, I decided to quit worrying so much and depend completely on my own instincts. It also helped to choose a theme. The primary basket is a little easier, but I've thrown in some bonus items that will make them more difficult for our brave cooks.

3. Were you ever concerned that the 37 Cooks would all quit? The Round One baskets are TOUGH!

Yes, I was worried that some would drop out because the baskets were pretty crazy. However, I have a whole new respect for those who dove right in and were fearless.

4. We've heard there will be a total of 4 Chopped Challenge rounds, and that you will be allowing the 37 Cooks' fans to join in the last round. The fans could include anyone. Do you think the 37 Cooks are worried their fans might show them up?

I'm actually very excited about the fan interaction. We have a great group of followers and I'm sure many are outstanding cooks. I'm never afraid of seeing someone do a better job than I could. It inspires me to keep working harder in developing my own skills. I also think it will take us to another level on our Facebook page. Is there a better way to get to know people than through the food they cook?!