I normally keep things nice and light here on this site, but something has been on my mind lately. With about a gazillion food blogs existing in the blogosphere, I'm noticing that fewer and fewer bloggers are giving credit on where there recipes come from. I think everyone should read this article by David Lebovitz and then re-read it immediately. I do disagree on point three that changing just three things in a recipe makes it yours, but I am curious to know what other bloggers feel about this issue. Take this recipe for example: I used turkey instead of pork, added red pepper flakes, and added asparagus. I guess I could claim this as my own now, but I followed everything else almost exactly and I certainly didn't come up with the combination of ingredients that produced a healthy, filling, and tasty lunch for me last week. Personally, I will always state in a clear way with a link if this recipe is adapted from or inspired by another source. If I feel I have spent time in the kitchen, coming up with something new and testing it's results, I will say it is by me. Of course with millions of recipes out in the world, there are bound to be similarities and I will always write the directions for every recipe in my own voice, the way I made the food. I know this is an issue that comes up from time to time in the food blogging community, and as I said before, I am interested to hear what others think. Add your thoughts in the comments.
Here are other articles dealing with recipe attribution:
Wild Yeast Blog
La Phemme Phoodie
Will Write For Food
Turkey, Shiitake, and Asparagus Noodles
(Adapted from Appetite for China)
*Note: I made this in a large nonstick skillet so I greatly reduced the amount of oil called for in the original recipe. If you are cooking in stainless steel, you may need to increase the oil to up to one tablespoon
Makes 2-3 servings
8 ounces ground turkey, 93% lean
1 teaspoon canola oil
5 shiitake mushrooms, stems discarded and caps finely chopped
2 large shallots, finely chopped
8 asparagus stalks, trimmed and cut into 1/2 inch pieces, tips whole
1/4 teaspoon red pepper flakes
3 tablespoons sake
4 tablespoons soy sauce
4 ounces soba noodles
1 scallion, sliced for serving
Heat a large wok or skillet over nonstick heat. If you are not using a nonstick pan, add the oil to the pan and heat before adding the turkey. Cook the turkey for 6-8 minutes or until it is completely cooked through. Remove the turkey from the pan with a slotted spoon a set aside.
If you are using a nonstick skillet, add the oil to the pan. Add the mushrooms, shallots, asparagus, and red pepper flakes to the pan. Cook, stirring often until the vegetables have softened and browned slightly, about 5 minutes. Add the turkey back to the pan as well as the sake and soy sauce. Cook for about 3 minutes, tossing well to combine. If your pan is not nonstick, make sure to scrape up any bits from the bottom of the pan with your spatula.
While the turkey mixture is cooking, bring a large pot of water to a boil. Salt the water generously and cook the soba noodles according to package instructions. Drain the noodles well. Divide the noodles amongst bowls, and top with the turkey mixture. Top each bowl with some of the green onion.