This edition of the fine meme Is My Blog Burning? features the meals and dishes celebrating the lovely color of Orange. Food is an experience of all the senses; taste - sound - scent - touch - and yes, sight. Can anyone deny that a good-lookin' dish adds to pleasure of eating? So this round highlights the visual quality of food. While food comes in the whole spectrum of lovely color, we are looking at orange, that pleasant range that blends from reds into yellows, shades that can bring to mind everything from cool autumn leaves to hot tropical juiciness.
I've been incredibly impressed with the range of tasties posted thus far. Color me ... impressed!
Let's go on to the visual feast!
Michelle from Stubborn like a mule started us off with
Lime and Paprika Chicken with Tomato Chilli jam and Feta, a delicious sounding dish using more than one orange ingredient.
Sarah of Cooking with the Headhunter went beyond the traditional orange-y foods with
Puerco Pibil to get the orange color from a plethora of Mexican spices. So she didn't like it. It certainly looks pretty.
Lisa, the Kitchen Chick, came up with
Simple Carrot Halwa, an Indian sweet, when
a previous attempt came up yellow.
The first attempt of Tanvi of From the Pantry, on the other hand, so was good it was eaten before it could be recorded. Fortunately, the
Orange Risotto was the next try.
Barbara of Winos & Foodies salvaged a Sugar High Friday attempt to create
Persimmons in Spice Syrup.
Jenni, of Pertelote, transforms an autumn standard into a spring dish with
Pumpkin soup with spring herb butter.
Caroline of 18thC Cuisine gives us the retro
Oranges Glazed with Caramel.
Lynn of To Short Term Memories gives us
Sweet Potato Oranges , which combines an orange ingredient with actual orange fruits.
Nic of bakingsheet relives a childhood classic by recreating the
Orange Julius.
Winne from Hodge Pode Kitchen went sweet with a not-from-a-box version of
Mango Pudding.
Sam from Becks & Posh also mined a memory of a favorite restaurant to recreate
Shrikhand, a Indian dessert with a touch of saffron.
Sigrid of il cavoletto di bruxelles, gives us (in both Italian and English!) multiple orange ingredients in
Savoury carrots and ginger flan with tangerine sauce.
Mrs D & Chopper Dave from Belly-Timber gave us ... Cheetos? Oh wait, they're just kidding. They went above and beyond with the too-pretty-to-eat
orange-checkered, weaved ravioli.
Christine of the new blog Vegetablog comes at orange from the sides: combining red peppers and yellow peppers for a
roasted pepper soup.
You might think Ana at Pumpkin Pie Bungalow would go with pumpkin pie, but no: she made a
Torta de Laranja, an orange-based rolled pudding with the name cutely translated to Orange Roly-Poly.
Christine of I like to do stuff made
Butter Chicken, an Indian dish that she assures us only looks brown in the picture.
Anne, of Anne's Food, passed up on Velveeta for the smooth and soothing
Orange Carrot and Ginger soup.
Linda of At Our Table whipped up a jar of
Peach Marmalade. A
big jar of marmalade.
Chefdoc of a A Perfect Pear took Thomas Keller's
cold carrot soup in a new direction with a butter-tender poached carrot in the bottom of a soup bowl.
Suebob of Snackish made
Camote Adobado - sweet potatoes in a chile-orange sauce - which is both colored orange and flavored with orange.
Celia of English Patis made
Sotanghon Gisado, a Filipino dish of sauteed glass noodle, that gets its orange color from annato seed. And yes, it does look orange in the picture!
Amy, of Cooking with Amy, celebrates summertime with a
Frozen Mango Lassi with just 3 ingredients.
Chronicler of Food Chronicles looks to convert more people to tangerine love with her
Blueberry Soup with Tangerine Sorbet.
Jennifer of The Spice Must Flow got to stretch her culinary creativity with
Carrot, Honey, and Ginger Soup, Sauteed Pheasant with Orange Gravy, and Cantaloupe Sorbet.
Orange bread? Zarah of Food & Thoughts made one in the
Sweet Potato Rolls with Chili & Cheese.
Jennifer, the Domestic Goddgess, produced a
red lentil ravioli with tomato sauce, with orange on all different levels.
Kaba from Blog Schokolade und der Rest (chocolate and other things) made
Carebbian Mango Mousse with raspberries.
Mia, of Nosh, made a
Mango Lime Salsa (with Grilled Shrimp) out of the fresh, seasonal spring ingredients.
Karen of The Pilgrim's Pots and Pans made
Fish Escabeche with orange from carrots and yellow-orange capsicum.
Derrick of An Obsession With Food, who also managed to write up
Sugar High Friday, made an elegant
macaroni and cheese with fava beans.
Irene of Cuisine Capers raided her store of fall's bumper crop of butternut squash to create a lovely
Butternut Flan.
Dreska of Little Fancies made something sweet, bit spicy
and aromatic in a
Honey, ginger, apricot chicken.
Alice of My Adventures in the Breadbox created a
Sweet Potato Hummus .
Alberto of Il Forno (the creator of the whole wonderful IMBB? meme!) came up with
Pierre Herme's Orange Tuiles, delicate, crunchy cookie-like sweets that gave him a chance to use the oranges of the season.
After one disappointing attempt, Keiko of Nordjus hit the jackpot the second time 'round with a
Lemon tart with orange juice and zest.
Allison of Jinjurly gives us the
best carrot dish evar.
Katie of Sharp Cookie, whipped up a light and healthy, and definitely orange,
Creamy Carrot Soup.
Sarah of Delicious Paths came up with
Chilled Citrus-Melon Soup, which is a delicious recipe, but alas, finds that ripeness is a requisite!
Kelli Ann of avoir une famille n'est pas comme un téléroman takes the opportunity to delve into a beloved cookbook to make
Sugarfree Carrot Coconut Cookies.
Nupur of One Hot Stove brings a Mexican flair to the ubiquitously orange Indian spices with
a tortilla soup.
Laura of Upside-Down Pear fills the house with the scent and the duck with the flavor of
Valencia oranges.
Niki of Esurientes whips up a yummy-sounding
Bitter-Orange and Blueberry Tart.
Some people just couldn't settle down to just one orange dish. AugustusGloop of Grab Your Fork whipped up not one, not two, but THREE dishes, going all over the cuisine map:
tarka dhal,
Moroccan carrot dip and
German carrots cooked in beer.
Oliver of Delicious Days also didn't settle for just one dish: he gives us
Roasted Orange Pepper Tomato Soup with Basil Oil and Bread Chips, Orange Tomate and Thyme Tarte, and Orange Panna Cotta.
And Stephanie continues Dispensing Happiness with
cheese tart with cream of (orange) pepper soup and orange-coated truffles. Kevin of Seriously Good gives us
Duck Crepes a l'Orange with carrot puree and asparagus puree.
We at Foodgoat also couldn't stop at just one: we made
chicken paprikash, roasted sweet potatoes, orange Jell-O, and mango lassi.
We have several people just joining the IMBB march towards domination: Melissa of The Traveler's Lunch makes an exotic, "escape" food with C
ardamom and Honey Stewed Apricots with Buttermilk-Rosewater Panna Cotta.
June, of Nibble & Scribble, enters the meme with the tasty-sounding
Cold Soup of Carrot and Saffron with Beancurd.
Cindy of Food Migration patched together a Frankenrecipe from various sources to create a fruity
Tarocco Orange and Mango Tart with Ginger Crème Anglaise.
Julia of Aroma Cookery transforms the usually-green Indonesian sweet into orange in
Sweet Potato Onde Onde.
And Barbara of Tigers & Strawberries updated an Indian classic with a fruity new twist in her
Chicken Vindaloo with Mangoes.
Two people went with ikura, or fish roe, for the orange colors: Anthony of Spiceblog made
Nori and Buckwheat Blinis with Ikura and Tobiko with Wasabi Crème Fraîche, while Alice of Epicure and Debauchery contributes, from Japan!, the triple O -
Orange Oyako Over-rice.
And that's it! If more comes in, I'll keep adding them on. But for now, I'm orange'd out. Thanks to everyone for participating! Everything sounded so delicious: I could go for months with just orange food!
**And they keep coming in! An orange tidal wave is crashing onto my email!
Sarah of the Delicious Life lets nature's flavors shine through in a
caprese salad of tang-colored tomatoes and mozzarella.
Santos from the scent of green bananas clocks in with not one, but two, entries:
tamales gisu, the creamsicle of the tamale world, and
passionfruit pannacotta with fresh mango and pineapple.
Julie of A Finger in Every Pie whipped up a
gorgeous salad that included juicy navel oranges and a vineagrette of Meyer Lemons and blood orange vinegar that was the hit of the party.
Gemma, the Part Time Pro Bono Baker, samples several tasty
Wisconsin cheeses on the way home from the Mustard Museum (!).
Molly, of Spicetart, argues persuasively that
Mango and Orange Margaritas are a tasty and healthy food. Can't say that I disagree!
Welcome to Michele of Oswego Tea, who made a
Roasted Carrot Soup, to the food blogging world. We think you'll like it here!
Renee continues feeding dexygus seconds with
Bouchon's Butternut Squash Soup with Brown Butter, Sage, and Nutmeg Creme Fraiche, which sold her on the Thomas Keller cookbook.
Gastronomie-SF makes a case for
Beef & Lamb Vinegar Stew with Lentils as orange food, and seals the deal with Spicy Mango, Avocado & Orange Fruit Salad.
Alan of m?'ona is also inspired by Thomas Keller to create an orange-colored
and oranged-flavored
Carrot Soup.
Viv, of Seattle Bon Vivant, had a full orange day, from Yam and Pinto Bean Tamales to an Orange cup of coffee to Golden Beets to ... oh heck,
just go read them all.
Orion, the Confabulist, created a
Tower of Orange! Papaya, orange tomatoes, salmon, orange peppers go vertical.
Mika, of the Green Jackfruit, mades an
egg curry with the bright orange gravy of Indian spices.
Jeanne from Cook Sister! honors the culinary side of a famous Afrikaan poet with
Soetpatats - stewed sweet potatoes. And
does Billy Bob Thornton only eat orange foods? Get him on the phone - we need to talk.
Kimberly of Music and Cats made
French Toast with Orange Brandied Peach Preserves just in time for IMBB. Coincidence? I think not.
Reid of 'ono kine grindz made two sorbets that span the orange spectrum:
Li Hing Mui Sorbet and a kumquat sorbet.
Petra from Chili und Ciabatta celebrates spring with a lovely
Carrot Flan with Chive Sauce.
Kate, the Accidental Hedonist, whipped up a sweet, sweet
Orange/Peach Tart.
Jennifer of Taste Everything Once kept it sweet and simple with a
fruit salad of papaya, mango, cantaloupe, and oranges with prosciutto and orange syrup in hollowed out horned melons.
And nothing gets in the way of Foodnerd's entry, a vibrant
Carrot-lime salad.
Whew!
UPDATE: A couple of new additions:
Gwenda at The Adventures of the Tastebuds! stumbles in with a lovely
penne with carrot-potato sauce.
And finally, Jessica of Cosmic Menu of Happiness closes us out with
Lentil soup.
And that's a wrap!!
If I are ever tempted to suggest a beer to Foodgoat based solely its mildly interesting name, Foodgoat will no doubt remind me of North Coast Brewery Rasputin Beer.
If I am inclined to suggest a beer to Foodgoat based on its higher cost (imagining, perhaps, higher quality and elevated taste), he will remind me of Bell's Expedition Stout.
Dear okra,
When I brought home a bottle of grapeseed oil for Foodgoat to try, he promptly opened the bottle and chugged it.
Of course the only way to try a new food item is to taste it. And grapeseed oil is a light vegetable oil (well suited to salads and, due to a high smoke point, sauteing) and not exactly freshly rendered whale blubber. It wasn't like the time my 5-year-old cousin ate an entire bottle of squeezable butter. 
What's the world come to when even the Cookie Monster stops eating cookies? Alas, my googly-eyed hero now proclaims cookies are only a "sometimes" food. 
Much better would be to encourage trying new and diverse foods. Like Sesame Street does in their classic (in my house anyway) album "On The Street Where We Live - Block Party!" ... "Everybody like soul foooood, would you like to try sooooome? Everybody likes soul foooood, don't say no 'til you've tried soooome!" 
