Sunday, 20 July 2008


Paper Chef goes on vacation and will be back for the September edition 3-9 September. See you then!

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Wednesday, 9 July 2008

PAPER CHEF 31- The Roundup

I am happy to be able to say that this month we have 9 Paper Chef entries and I didn't feel the need to participate in order to add to the number! Thank you all for taking the PC seriously and for coming up with such great entries. I have to say that Hank has to be praised for his excellent ingredient list, even though 3 of them was chosen arbitrarily, it was he who did that and the fish steak was his choice! So kudos to you! And thanks for judging, it is not an easy task you have before you!
So I better start the roundup.

The first to send me an entry is an old acquaintance of mine, Magnus, a fellow Swedish expat who lives in Amsterdam. Now and then he remembers to participate and always with very tasty and creative entries, this time he has made Tuna steak with panelle and walnut salmoriglio!

Natashya made an enticing Moroccan entry, checch out her her entry Grilled Salmon Steaks and Vegetables in an Oregano Chermoula with Walnut Couscous over at Living in the Kitchen with Puppies!

The Braised Tuna with Walnut Socca that Andrew made for his first Paper Chef participation promises a lot for the future! you can find it on his blog Scottish Cow!

Tricia of from Jonski Blogski came up with an interesting Naan-Traditional Salmon but then she realized that she misread the ingredient list so she has an additional entry at the end of the post!

The first out of our two non blogging participants is Murasaki Shikibu who found all the ingredients this month and created Swordfish Steak/Walnuts/Fresh Oregano/Chickpeas or Chickpea Flour. Let's hope she will go on finding ingredients...

Last month's People's Choice Winner, Mike of Eat Me! has done it again, this month he (and Paul) decided to create a Chickpea salad with Rainbow Trout Steaks and Walnut & Oregano sauce, a good choice!

Non blogger no 2, Yannic contributes with a vegetarian entry: Gram dal/chickpea flour sauerkraut strudel with curry-caramelised walnuts and oregano sabayon that looks really tasty!

I am happy that Haalo of Cook (almost) Anything at Least Once has decided to participate in the Paper Chef again with a Warm Swordfish Salad that looks absolutely great!

Tanna has been bitten by the Paper Chef bug and is now an oldie here, this time she has made Grilled Tuna Steak Served on Various Greens, Chickpeas and Walnuts. Check it out over at My Kitchen in Half Cups

This is it, now you have to vote and I have to start doing some real work over here! Thanks to all of the participants, if I have forgotten something or someone, please tell me!

People's Choice for July
Magnus-Tuna steak with panelle and walnut salmoriglio
Natashya-Grilled Salmon Steaks and Vegetables in an Oregano Chermoula with Walnut Couscous
Andrew-Braised Tuna with Walnut Socca
Tricia-Naan-Traditional Salmon
Murasaki Shikibu-Swordfish Steak/Walnuts/Fresh Oregano/Chickpeas or Chickpea Flour
Mike-Chickpea salad with Rainbow Trout Steaks and Walnut & Oregano sauce
Yannic-Gram dal/chickpea flour sauerkraut strudel with curry-caramelised walnuts and oregano sabayon
Haalo-Warm Swordfish Salad
Tanna-Grilled Tuna Steak Served on Various Greens, Chickpeas and Walnuts
Free polls from

Tuesday, 8 July 2008

Gram dal/chickpea flour sauerkraut strudel with curry-caramelised walnuts and oregano sabayon

Incredible but true, we have yet another PC entry from a non blogger! This is great I think and I hope the trend will keep up.
Yannic has come up with a vegetarian dish that sounds very good, they are good these food blog readers without blogs!

Gram dal/chickpea flour sauerkraut strudel with curry-caramelised walnuts and oregano sabayon

1. Make a strudel dough from pure gram dal flour, cooking oil and water.
2. Caramelise a handful of walnuts in a mixture of water (2 tablespoons), sugar (50 grams) and curry powder (1 teaspoon).
3. Chop 4 dried apricots and 1 fresh nectarine.
4. Thoroughly wash the sauerkraut (pickled sour cabbage) and mix with the fruits and walnuts. Season to taste with salt and pepper.
5. Roll the dough into a rectangle, fill with the sauerkraut mixture and form into a strudel. Brush with cooking oil and bake for about 30-40 min at 200°C.
6. Make the oregano sabayon from 4 egg yolks, 250 ml white wine (Riesling), chopped oregano leaves, pepper and salt.

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Sunday, 6 July 2008

A non blogger's entry to Paper Chef 31 - Swordfish Steak/Walnuts/Fresh Oregano/Chickpeas or Chickpea Flour

One of my most faithful commenters on Lucullian is Murasaki Shikibu (an alias that I keep as I forgot to ask her if she wanted me to do that or not) and I was delighted to find a mail from her this morning announcing that she had created an entry for this month's PC and I am therefore proudly presenting.....

Swordfish Steak/Walnuts/Fresh Oregano/Chickpeas or Chickpea Flour

2 Thick Swordfish Steaks (I recommend much smaller ones than the ones we used)
1/2 Cup Chopped Roasted Walnuts
2 Large Potatoes
2 Tablespoon Dried Oregano
1/2 Cup Fresh Oregano
1 Cup Fresh Parsley
1/2 Cup Fresh Chives
1-2 Cups Boiled Chickpeas
1/2 Cup Button Mushrooms (Champignon)
Coarse Sea Salt
Black Pepper
2-4 Cloves Garlic
Extra Virgin Olive Oil
1 Medium Red Ripe Vine Tomato
1/2 Lemon
3-4 Tablespoons of Parmigiano Reggiano (please grate freshly)
3 Tablespoons Whole Milk (if you skip the cream, use more milk)
100 ml Fresh Cream (if you prefer a lighter version or want to be healthier you can skip this)
25 g Unsalted Butter (or however much you dare to use)

1. Preheat oven to 200 C.

2. Soak chickpeas overnight and then boil them for 2.5 hours or so until soft.

3. Get a casserole dish whatever size you have and put a single layer of chickpeas on the bottom of the dish to cover it completely.

4. Sprinkle coarse sea salt over the chickpeas.

5. Slice button mushrooms and put a layer of that over the chickpeas.

6. Put roasted chopped walnuts on top of this layer. (You can roast them in a steel pan)

7. Slice about 2-4 garlic cloves (depending on how much you like garlic) thinly and scatter over the layer of mushrooms.

8. Sprinkle chopped oregano over the mushrooms (we had to use dry herbs here because we didn’t have enough fresh oregano).

9. Drizzle extra virgin olive oil over this.

10. Salt both sides of the sword fish steaks with coarse sea salt and place them on top of the oregano.

11. Slice ripe red tomatoes thinly and place on top of sword fish steaks.

12. Squeeze lemon juice over tomato slices.

13. Sprinkle oregano, coarse sea salt and freshly ground black pepper over the tomato slices.

14. Drizzle more extra virgin olive oil over this.

15. Put the casserole dish inside preheated oven (200C) and bake for 25 – 30 minutes.

Herbed Mashed Potatoes

1. Peel,quarter and boil 2 large potatoes for about 25 minutes.

2. Drain and mash with 25 g unsalted butter.

3. Mix in100 ml fresh cream.

4. Mix in a little fresh whole milk (just to adjust the consistency of the mash which should be pretty soft)

5. Throw in a generous amount of chopped chives, Italian parsley and fresh oregano.

6. Grate in Parmigiano Reggiano (we put around 3 heaping tablespoons)

7. Salt & pepper to taste.

Make a bed of the herbed mashed potatoes, make a smaller bed of chickpeas/mushrooms/walnuts in the center and put the swordfish steak over this...

Thursday, 3 July 2008

Get Going!

YES! The ingredients are up over at Hunter Gardener Angler Cook and I love them! Fresh oregano, walnuts, chickpea or chickpea flour and fish steak, what a lot of possibilities it opens up. Please head over to Hank, our Judge (again!) this month, to read his post about it all!
For rules (allowed subsitutions etc.), check out here.
Send me the entries before midnight (your) Tuesday 8th of July to paperchef AT gmail DOT com.
And feel free to use any of the logos in the last post!

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