Challenge #1: A Food Life and lilikoi panna cotta

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If you’ve been reading food blogs at all lately, you’ve probably run into at least a few that are competing in the Foodbuzz Project Food Blog. I’ve read more than 10 of the first challenge entries myself. The first challenge is about defining yourself as a food blogger and telling everyone why you have what it takes to become a star. I have a suspicion that the reasons that people blog are as diverse as the 1800+ contestants. I love that Foodbuzz tries to find new ways to create a food community and this is my favorite idea yet.
Project Food Blog is a competition, but I’m not really competing seriously. I’m kind of on the sidelines of this party, and I want to check it out. Origin stories are interesting to me, so I want to play at least for the first round.
I’m a food blogger because I love reading about food lives. Reading about the food you make is like snooping into your personal life. Maybe you cook vegan lasagna and post pictures of your cat. Maybe you specialize in every gooey dessert there is and talk about your last breakup. Maybe you have kids at home but still make time to cook three batches of macaroons because the “feet” didn’t come out right the first two times. I love hearing about your life. I don’t read only one type of food blog. I read blogs that feel real, and messy, and make some beautiful food.
That’s what I would like to be. A real messy person who cooks everything. Reading food blogs inspires me to cook more and say “Down with Taco Bell (except for when I am so so so tired and want to throw up in the kitchen sink full of dishes)!”
My daughter is growing up and I want her to have a healthy relationship with food. I think about how some kids are picky, and some just want to eat candy, and some don’t even think about how food got to the table. I want her to enjoy new foods, think about food creatively, and to believe in good food, rather than be swayed by brand names (unless that brand name is “Mark Bittman”). I think a healthy relationship with food leads to a healthy attitude towards yourself and your body. The reality of creating this kind of person, well, let’s just say I’ve had more than one reality check. I like to document it and I hope it will become a connection with my readers.
My husband is an artist and he often thinks about how every day objects are so personal because you touch them and use them. I think that way about food. I want people to think of food as an intimate experience and that it’s worth it to eat, sitting down, with people you love, and take the time to enjoy it.
Food creates a space where people can have a shared experience, even if making it and cleaning it up is chaotic.
Lilikoi (passion fruit) and White Chocolate Panna Cotta
I made this with Amaya the other day even though she just wanted to go outside and play with her friends. I love this recipe because she could make almost the whole thing herself. You can “cook” everything in the microwave and then it sets in the fridge. Amazing. It’s fast, luscious, and I ate 3 myself.
For the panna cotta

• 1 C milk
• 3 C cream
• 1/4 C sugar
• 8 oz white chocolate,chopped
• 2 packets gelatin powder (4 1/2 tsp)
• 6 T cold water

1. Heat cream, milk, and sugar in the microwave, about 3 minutes. Whisk together until the sugar dissolves.
2. Melt chocolate in a bowl in the microwave. Whisk into the cream mixture thoroughly.
3. Meanwhile, sprinkle gelatin over cold water in a large bowl.Whisk. Let stand 5-10 minutes.
4. Pour milk mixture over gelatin and stir until dissolved.

For the lilikoi gelatin

• 7 T lilikoi concentrate (from the fruit, not the canned juice)
• 2 T sugar
• 1 T cold water
• 1 tsp gelatin powder

1. Sprinkle gelatin over cold water and let sit for a few minutes.
2. Heat lilikoi concentrate and sugar until hot (about 1 minute) in the microwave.
3. Combine lilikoi with the gelatin.

For assembly

1. Lightly oil ramekins (8) with vegetable oil.
2. Put 2 T of the lilikoi mixture into each ramekin. Put ramekins in freezer for a few minutes to set up.
3. Divide panna cotta between ramekins. Put in fridge for 3 hours to set.
4. You can eat these out of the ramekins or run a thin knife around the outside edge and turn over quickly out on a plate. May take a few tries.