Check out the latest Recipe Photo Contest hosted by the Idaho Potoato Commission — You could win big. I hope to. They’re giving away $5,000. Past contest information is linked here.
All my hard work paid off — I won at least (1) of (10) $500 prizes in Idaho Potato Commission’s Recipe Photo Contest. I just received notification that my photo of the Idaho Potato, Jarlsberg Lite and Roasted Vegetable Terrine was chosen to represent the recipe on the Idaho Potato Commission’s (IPC’s) website. Thank you! I’ve previously posted about the contest and my participation in it here, here and here. The pictured is not the actual winner chosen by the IPC. It’s a similar photo that was taken for the contest, but not submitted.
It’s Shelly & The Idaho Potato Commission — A shortened, simplified version of Julie & Julia, if you will. In far-reaching comparison, I prepared all recipes in the Idaho Potato Commission’s Recipe Photo Contest detailed in the Press Release below, and similarly learned a lot from it. I now await the results. The Idaho Potato and Fresh Asparagus Soup photo above was not entered in the contest, but its recipe is (1) of (10) to be made by month’s end.
Calling all enthusiastic home cooks and shutterbugs! The Idaho Potato Commission (IPC) is now hosting a bigger and better-than-ever recipe photo contest, featuring 10 recipes, 10 opportunities to win, and a total of $5,000 in cash prizes.
We are always impressed with the quality of work that comes out of our recipe photo contests, and wanted to give folks even more chances to enjoy Idaho® potatoes and show off their culinary and photography skills, said Frank Muir, President and CEO, IPC. Now that we’re offering more ways to win and a bigger prize incentive, we hope to see even more extraordinary spud snapshots from our Idaho® potato fanatics.
This summer, the contest is all about summer spuds pairing the best of what the season has to offer with delicious Idaho® potatoes. To participate, prepare one of the recipes below using Idaho® potatoes, snap a photograph of it, and upload it to idahopotato.com using the entry form provided. A winning photo will be selected for each of the 10 recipes, and each winner will be awarded a $500 prize! Contestants may submit entries for as many of the featured recipes as desired, and have the opportunity to win multiple times.
- Quick Potato Salad for One
- Idaho® Potato Gazpacho
- Roasted Potatoes and Vegetables with Pasta
- Idaho® Potato Tomato Pie
- Idaho® Potato Salad with Peppers and Onions
- Roasted Idaho® Yukon Gold Potato and Artichoke Salad
- Idaho® Potato and Fresh Asparagus Soup
- Idaho® Potato, Jarlsberg and Roasted Vegetable Terrine
- Crispy Grilled Idaho® Potatoes
- Idaho® Potato and Vegetable Casserole Supreme
The deadline to enter photo submissions for the July/August contest period is 11:59 pm PT on August 29, 2013. Read the official rules and more details on how to enter the contest here: http://recipes.idahopotato.com/enter-our-recipe-photo-contest/
About the Idaho Potato Commission Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous Grown in Idaho® seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.
Well… I learned how to make Gnocchi (a good thing) and other dishes I’d never choose to make, but didn’t win a prize. All was for a Recipe Photo Contest sponsored by the Idaho Potato Commission. My photos weren’t selected and I think I know why. It’s all about the food (or Potatoes in this instance), not background, though important too, and I didn’t get close enough. Or the competition was stiff. I don’t know. I appreciate the incentive.
Moving on… to packin’ for moving, as previously reported — I’ll compete again when time.
There’s yet another Recipe Photo Contest being hosted by the Idaho Potato Commission and you could win $500 or more. Not sure why I keep reporting about it, since I don’t need the extra competition. It’s just that it has a lot of fun and favorable elements about it. To be fair (and helpful), you can learn more about it and enter here on or before October 29, 2013.
* Photo of Jalapeno-Ham Stuffed Potatoes (a Contest Recipe) is not an actual entry.
The ten winning photographs in the Idaho Potato Recipe Photo Contest are now posted on the Idaho Potato Commission’s website here. As previously reported, one of my ten entered photographs was chosen as a winner. Pictured here is the Idaho Potato Vegetable Casserole Supreme, which didn’t win, but is our victor for flavor — Recipe and winning photo are here.
Not sure that my photos will be chosen this go around, but we enjoyed the meals, though I’d rather have the $500 per photo prize from the Idaho Potato Commission for entries in their Recipe Photo Contest. There’s still time to enter for a prize, or at a minimum eat a good meal.
The pictured weren’t chosen as official entries in the Idaho Potato Commission’s contest.
Each is a different dish/recipe in the contest, ending May 29, 2014. I made and entered (3) of the (6) posted recipes (from top down) — The Salmon and Shitake Idaho Hash that’s half eaten, the Western Scramble introducing the Eggs, and the French Red Wine Infused Idaho Grown Fingerling Potato Salad, a snooty sounding Salad with hard to find Fresh Chervil.
I’ve been working on 9 out of 10 Idaho Potato Commission Recipe Photo Contest entries. The September/October contest officially ends today, then judging begins. It’s a wrap here with Idaho Potato Gnocchi with Pesto, the last dish prepared, photographed and entered to hopefully win again. If nothing else, it was a learning experience with satisfying, tasty meals.
I hadn’t made Gnocchi before — It’s relatively easy, but gets sticky, so be liberal with the flour.
If you don’t have a Gnocchi roller, they can be rolled on the back of a fork.
Contest recipe linked here includes a complete list of ingredients and instructions.
Cook ’em until they bob to the top, plus 5 minutes are general guidelines, but my main focus was the FINAL photo of the prepared dish (and flavor too) — The photo is everything to the contest and flavor most of the enjoyment of the labor, though a win would enhance that too.
Photos herein are not official entries in the contest — They’re runners up.
I concur with Julia — When asked the question above, I wonder… who else is here?!?
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