"Cook Something Bold Day" is a fun opportunity to step out of your culinary comfort zone and try something new and adventurous in the kitchen. Here are some ideas for activities you can do to celebrate:
Choose a challenging recipe
Experiment with spices
Choose an international cuisine
Fusion cooking: Combine elements from different cultures
Make your own hot sauce or condiment
We'd love to see your creations. Upload them to the comments section.
Try these bold and pungent recipes below:
SPICY WARM BLUE CHEESE DIP (from Specs Online)
INGREDIENTS
8 oz. whipped cream cheese (softened)
3 tbsp. whole milk
5 tbsp. mayonnaise
1½ tsp. chili garlic sauce
1 cup blue cheese (crumbled)
2 scallions (white and light green part only, thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
To Serve: celery sticks
carrot sticks
blue potato chips
DIRECTIONS
Preheat the oven to 325ºF.
To the bowl of a food processor add cream cheese, milk, mayonnaise, garlic chili sauce, salt, and pepper. Pulse until combined. Remove to a bowl, add the blue cheese and scallions and stir to combine.
Remove to a ½-quart baking dish and bake until melted and bubbly, about 15 minutes. Serve hot or warm with celery sticks, carrot sticks, blue potato chips, and ridged potato chips.
Tip: Perfect dish to prepare a day ahead and bake right before a party. Easy to transport as well!
ROASTED GARLIC SOUP WITH PARMESAN CHEESE (form Specs Online)
INGREDIENTS
26 garlic cloves (unpeeled)
2 tbsp. olive oil
2 tbsp. butter
2¼ cups sliced onions
1½ chopped fresh thyme
18 garlic cloves, peeled
3½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream
½ cup finely grated Parmesan cheese
4 lemon wedges
DIRECTIONS
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.