Inspiration And Naked Ravioli - Food Evolution Blog at Allrecipes.com - 225238

Food Evolution

inspiration and naked ravioli 
 
Mar. 1, 2011 4:19 pm 
Updated: Aug. 11, 2013 10:44 am

A sense of history and future. The ability to analyze and create. These are things completely or at least partially unique to being human. Who first tried all those mushrooms, and when was it we decided which ones were safe to eat? Who figured out you should cook them with space in between, that you can can and jar them, and that they were perfect for shish-kabob? Great ideas don't just evolve on their own, but through communication with other great cooks. We are inspired by others.


So be inspired when you cook or bake...but especially when you cook, as it is a very forgiving art. Try out new things. Throw in different herbs or wines. Dance and play music to get your creative juices flowing.


I have gotten a lot of inspiration from food blogs. Iowa Girl Eats once posted on Naked Ravioli. Really? Naked Ravioli? I'm admittedly addicted to pasta, so the idea of purposely creating a pasta dish without the pasta on the surface just seems wrong. Knowing, however, that some of the best food ideas came from a human willingness to step out on a limb (for example: willing trying all those mushrooms) I decided to consider the fact that creating ravioli without the precious pasta wrapping, may in fact be a good idea. And it IS!


You can read more about http://iowagirleats.com and Naked Ravioli here: http://ht.ly/445fi


I hope you're as inspired as I am!


Enjoy!

naked ravioli
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Comments
Sarah 
Mar. 2, 2011 4:28 am
Well written! I would like to know who first decided to lick a toad to see if they could get "high"...?! Your naked ravioli looks great.
 
Mar. 2, 2011 7:58 am
good read. I've always wondered how hungry was the first guy to eat an oyster? I mean who saw this gray hard rock and thought "I bet I can eat what's inside" only to find an equally gray gobule inside, but STILL tried it?!?!? food inspiration rocks!
 
nettie 
Mar. 8, 2011 12:47 pm
..and who ever thought to soak dry cod in lye to get lutefisk? That was pure inspiration. Keep sharing your thoughts and ideas.
 
 
 
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LynJudd

Living In
Des Moines, Iowa, USA

Member Since
Feb. 2000

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet

Hobbies
Gardening, Reading Books, Genealogy, Wine Tasting

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About Me
I started out cooking from a box or a can because I thought it was quick. It didn't take me long to learn that home cook foods can also be quick and are much healthier. Recently I've turned to organic foods for an even better tasting twist.
My favorite things to cook
The more variety the better. I love to experiment with foods from all different cultures. Because my husband is from Germany, German and Turkish foods are my specialties, with Greek and Italian tying for third.
My favorite family cooking traditions
Celebrating holidays with family is extra special. I enjoy hosting & then inviting everyone to provide a recipe to include in the meals. Once younger family members age & have new recipes of their own, I include them.
My cooking triumphs
I've created a few of my own recipes and my family and guests rave when I make them. They are my easiest recipes, yet everyone loves them.
My cooking tragedies
Upon moving to Germany I managed to destroy several attempts at banana bread before finally learning how to translate US measurements for metric.
 
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