Our group exploring Gourmet's List of 50 Women Game-Changers in Food has come to Week 49! This week is interesting because the focus is not on a chef - but on a website that has exploded: Foodspotting. Unlike TV chefs, I have heard of Foodspotting. But because I cook a lot at home, I have never used it.
The web-based company's description says, "Foodspotting is a visual local guide that lets you find dishes, not just restaurants, thanks to foodspotters who report sightings of foods they love." Co-founded by two women and a guy: Alexa Andrzejewski, Soraya Durabi and Ted Grubb, the company came about when Alex came home from a trip to Korea and Japan craving dishes she had had overseas but could not find any easy way of finding the dishes locally. Alexa was an experienced mobile and web designer and set out to create a "field guide for foodies." She has succeeded. Time Magazine listed Foodspotting as one of the 50 best websites of 2010. Not bad for a website that was launched in January 2010! This website is changing the way people choose restaurants. And while it will not take down the huge restaurants, the website gives some glitter to the tiny restaurant that is unknown but may have one splendiferous dish.
Just as you can "follow" people on Twitter and pins on Pinterest, so you can follow your favorite foodies on foodspotting. You can become a "foodspotter" and move up in the ranks earning points. There is a hierarchy and from what I can see on the web - people just love it.
I am going to cut to the chase and get to the recipe because life has exploded. Just as I thought my workload would be eased this summer without the Summer Theatre Program, the Minnesota Fringe Festival has shaken me up and turned me around and I am knee deep in weeds as I (ha!) "simplify" the garden and elbow-deep in theatre. If you've ever developed a 210-character blurb designed to be your primary marketing tool, you'll understand how obsessive one can be. I'm not complaining - just crazed! So if this has piqued your interest - FAQ's about foodspotting can be found here. Who knows? Maybe you will be the next grand foodspotter!
Because Foodspotting is not a site for recipes, many of us decided to find local restaurants and their offerings and then try to recreate the dishes at home. Some were lucky enough to get a recipe. Me? I winged it - but they were lovely wings!
I started my Foodspotting journey somewhat tenuously. There were a lot of deep-fried pickles from the Minnesota State Fair before I came upon a dish that gave me a "voila!"
And "voila!" Here it is
From Bar La Grassa in Minneapolis, my interpretation of their Red Onion-Goat Cheese Bruschetta. (Note: this is not the restaurant's recipe and these days they serve a "Charred Red -Onion-Goat -Cheese Bruschetta.) Either way - it's mighty fine! And if a trip to Minneapolis is not in your future, play with this - it's ripe for substitutions, additions and deletions - it's just plain fun.
Caramelized Red Onion-Goat Cheese Bruschetta - serves 6
6 slices of favorite bread (I used whole grain but Italian, French and Ciabatta work)
1 garlic clove
6 teaspoons extra-virgin olive oil
4 tablespoons extra virgin olive oil
2 large red onions
1 tablespoon brown sugar (can use white)
1 tablespoon balsamic vinegar (can omit or use your favorite vinegar)
6 ounces plain goat cheese
Garnish: Italian Parsley or Thyrme and olives (I used Nicoise, I also like Kalamata in this)
Preheat oven to 375 degrees F. Rub bread with garlic. Brush with olive oil and baker 7-15 minutes (depending on size of bread) until bread is lightly golden. Remove from oven.
In a large skillet or fry pan, heat olive oil on medium high. Add onions and stir - coating all. Add sugar and stir. Add vinegar and stir. Cook on medium high for 3-4 minutes and then turn burner down to low. Cook 40-50 minutes until onions are soft and lightly browned.* Stir every 5-10 minutes
Put caramelized onions on bread, top with 1 ounce of goat cheese. Put under broiler (set on high) until goat cheese starts to melt. Garnish with herbs and sprinkle with olives and serves.
*By all means, caramelize your onions as you wish - some people do this for 20 minutes - if your heat is on low enough you can do this for an hour. This recipe is all "suggestion" to me rather than absolutes.
Also, it is easy to vary amounts for servings and taste. More goat cheese? Less? Your call.
Check out what the other bloggers are doing to honor this week's game-changer and if you want to join in the fun for our last week, e-mail Mary at One Perfect Bite. Mary started this delectable journey.
Val - More Than Burnt Toast, Joanne - Eats Well With Others, Taryn - Have Kitchen Will Feed
Susan - The Spice Garden, Heather - girlichef,
Miranda - Mangoes and Chutney, Jeanette - Healthy Living,
Mary - One Perfect Bite, Kathleen - Bake Away with Me
Sue - The View from Great Island, Barbara - Movable Feasts
Kathleen - Gonna Want Seconds,
Linda A - There and Back Again,
Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen
Annie - Most Lovely Things, Alyce - More Time at the Table; Amrita- Beetle's Kitchen Escapades
Jill - Saucy Cooks, Sarah - Everything in the Kitchen Sink
Jill - Saucy Cooks, Sarah - Everything in the Kitchen Sink
Irresistible! Those bruschette must be really tasty. A fabulous combination.
These flavors would be a big hit on every Italian menu! You should be selling this idea... wow... nice job Claudia! :) they look amazing!
I'm a big fan of sweet-salty flavours so this recipe definitely appeals to me!
Wandering through Foodspotting and discovering a gem is part of the fun of the app. Great choice!
Your bruschetta looks terrific. I think the amount of goat cheese looks just right! And how exciting that you're working with the Fringe Festival.
Love brushetta and this look amaxing!"
Well, let me preface by saying - I LOOOOVE me some fried pickles ;P. But yes, I would equally love this bruschetta. Goat cheese is one of my faves and I would be in heaven with a few of these in front of me :D
My family loves caramelized onion with mushrooms and we do this in burgers. The idea of putting it on brushetta with some goat cheese makes me salivate in my mouth.
The bruschettas look delish with those caramelised onions! Foodspotting sounds really cool and trendy: thanks for letting us know about this great website!
This does look like a delicious diversion from what I know to be bruschetta, which is the standard tomato basil. Caramelized onions and goat cheese is a blend I have had before but not as bruschetta, Clearly I have been missing out-yum! Enjoy the weekend.
The first time I tasted goat cheese, I had them fried and I thought they were delicious! Would love to try it again like how you serve it on your bruschetta, looks melt in the mouth and so delicious!
This may be disparate from the restaurant's version, but I would eat this any day, all day!! This looks and sounds just scrumptious! And the Fringe Festival sounds like so much fun; we have one in Boulder that I have been meaning to check out. Who knows, perhaps this will be the year I actually do it!
I love caramelized red onions. I think I'll be making this soon!
looks tasty enjoy the festival
They are simply irresistible with the flavour combo you made here.
I just downloaded Foodspotting and hope to try it out this weekend. These bruschetta are definitely foodspot worthy!
A belated Happy Anniversary, Claudia! Your red onion and goat cheese bruschetta look scumptious!
Enjoy the Fringe Festival! I will look at the Tastespotting web site ...sounds like more fun!
have a good Memorial Day Weekend!
Claudia - I think you winged it just fine - and now I'm off to explore foodspotting,
I have a serious craving for bruschetta after reading this! It sounds delicious with the goat cheese, crunchy toast and sweet onions! Yum!
Good luck with all the theater fun this summer. My boss, long involved in the local theater community, just yesterday explained this Twin Cities summer extravaganza. We're in Colorado most of this summer, so I'll miss it;(
I'm using this recipe when friends come by for a glass of Sancerre--my favorite white wine.
Enjoy the weekend. I'm baking carrot cake sheetcakes for a graduation party tomorrow--glad the baking is Saturday and not Sunday @ 91F!
Claudia, Love, love the way those bruschetta look…so absolutely delicious! What a great pick! Have a lovely Memorial Day Weekend!
Wow, I could easily make lunch out of this deliciousness. Sorry life is crazy again...didn't you think we'd have more time to relax once our kids grew up? Ha!
I adore appatizers and these really kick it up a cople of knotches!! What great flavors. It is crazy busy for me too...or i'm just getting too old to keep up!
I love all the different bruschettas that you have been presenting lately. This is a perfect bite for the summer bbqs.
I would have a field day with this bruschetta, Claudia. Goat cheese is definitely something I've been craving lately.
Mmmmm mmmm mmmm I would so dig in to this tray of delectable bites, along with a glass of merlot, mmmm mmmm. My heart is singing right about now! xo
The combination is mouth-watering Claudia! The onions are what get me. I never heard of foodspotting!
I got to taste those caramelized red onions. They look perfect to go on a grilled burger :)
Have a wonderful weekend.
I frequent foodspotting but never did my photos got approved haha. But it's a great source for inspiration nonetheless.
More goat cheese for me please? haha
Happy Memorial Day Weekend.
How lovely! Never knew the history behind foodspotting! I love oogling over the wonderful food photography there! Another favourite is http://www.foodepix.com/ haha.. I love that you use goat cheese a lot! I need to start using them too! One of my favourites!! When I went to Europe, the shelves were just full of cheese of all sorts! It was amazing
actually never mind!! I thought for a second that food spotting was http://foodpress.com/ for some reason! haha.. whoops
Perfect for a light lunch with a salad on the side ... fast and easy. Yes! Even in your crazy busy world you have time to make wonderful food! Phenomenal, lady!
Hi Claudia! Your bruschetta looks yummy! I love caramelized onion very very much and it's quite addicting. Love the sweetness from the onion! Hope you are having a wonderful long weekend!
What a great flavor combination. I love goat cheese, especially when it's slightly melted...
Knee deep in weeds? Claudia, I always admire your energy and positivity. Thanks for sharing about Foodspotting - I'm always scared to get on to anything new that will eat into more computer time, but it does sound fun. I adore caramelized onions and goat cheese and the idea of putting them on a bruschetta is wonderful. Bon courage with the theatre work!
Wow, plant a plate of these beauties in from of me with a glass of wine and I'd be in heaven. May your summer not be too hectic.
I love to visit restaurants, then try to recreate some of their dishes. And sometimes mine are better! This looks like a really fun dish to play around with. Great combo of flavors, and I'm intrigued by the use of brown sugar. Good recipe - thanks.
Claudia, I've nominated you for a brand new award! Please stop by my blog to "pick it up”. I always love reading your blog!
I definitely play around on Foodspotting every now and then and I can totally see why people love it! Great choice for the Gamechanger =)
MMMMM,...georgous & stylish snacks! Yum Yum!
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