Eggs, Rocket, Almonds, Bulgar, Lentils, Sunflower seeds, Raspberries, Cream, Ricotta, Pasta, Pine nuts, Salami, Dried tomatoes, Floury potatoes, Brown sugar, Corn, Bread, Butter milk, Golden syrup, Strawberries, Balsamic vinegar..
These are the ingredients that have been suggested so far for the next Paper Chef Challenge.
Is there any ingredient that you would like added to the list for random selection?
The final ingredients will be posted 4th March, so stay tuned & start suggesting.
Wednesday, 25 February 2009
Wednesday, 18 February 2009
Friday, 13 February 2009
Roundup Paper Chef 37
I am not sure if was the liver, but there were not that many entries for the Paper Chef this time. Even if the entries are great and inspired I would have loved to see some more people taking part of this month's PC.
It would be great to get some input from you readers on how to make PC better, funnier, more interesting, inspiring and thus get more entries. Please share your thoughts.
Mike from Spikey Mikeys went through what can only be described as living hell to get to the ingredients, 46.4 degrees Celsius. To be living in Australia now cannot be easy. My heart goes out to those who have suffered losses.
Mike is luckily not living in the affected area and could somehow despite the incredble heat come up with the most fabulous dish.
Ravioli, stuffed with liver, chestnut & parmesan, and a oregano butter sauce.
From Italy we have Ilva, who always blows me away with her fantastic food and the artful photography not only the food but the serene surroundings of her home.
This time she came up with an amazing calf's liver with chestnuts and capers braised in balsamic vinegar served with parmesan and oregano biscuits. I would not mind coming over for some nice Italian wine and have some of those biscuits. I hope you get that this was an very indiscreet hint, Ilva. Cork up those bottles and I will jump my Dutch bike and head your way.
The third entry was the one of our ruling judge for this month's PC. As the winner of last month's competition she is in charge of the faith of the other entries. I applaud the fact that she took part herself, being that unselfish. She can't win being the judge herself or can she? Or would that make her a PC dictator?
She made liver on creamy polenta with a herb salad and all of it topped off with a mix of lightly fried shallots, apples and bacon.
She says that she got the inspiration for the herb salad at Absinthe. I wonder if it didn't come from drinking the Absinthe, the dish has that dreamy character to it with the creamy polenta and the sweet, sour and salty topping that makes me think she had a sip or two to come up with this creative dish.
The last entry is my own. I can't be asked to say that much about it.
I made the easiest chicken paté on salad of almonds, orgegano, bacon, spring onion topped of with a savory tuile.
It would be great to get some input from you readers on how to make PC better, funnier, more interesting, inspiring and thus get more entries. Please share your thoughts.
Mike from Spikey Mikeys went through what can only be described as living hell to get to the ingredients, 46.4 degrees Celsius. To be living in Australia now cannot be easy. My heart goes out to those who have suffered losses.
Mike is luckily not living in the affected area and could somehow despite the incredble heat come up with the most fabulous dish.
Ravioli, stuffed with liver, chestnut & parmesan, and a oregano butter sauce.
From Italy we have Ilva, who always blows me away with her fantastic food and the artful photography not only the food but the serene surroundings of her home.
This time she came up with an amazing calf's liver with chestnuts and capers braised in balsamic vinegar served with parmesan and oregano biscuits. I would not mind coming over for some nice Italian wine and have some of those biscuits. I hope you get that this was an very indiscreet hint, Ilva. Cork up those bottles and I will jump my Dutch bike and head your way.
The third entry was the one of our ruling judge for this month's PC. As the winner of last month's competition she is in charge of the faith of the other entries. I applaud the fact that she took part herself, being that unselfish. She can't win being the judge herself or can she? Or would that make her a PC dictator?
She made liver on creamy polenta with a herb salad and all of it topped off with a mix of lightly fried shallots, apples and bacon.
She says that she got the inspiration for the herb salad at Absinthe. I wonder if it didn't come from drinking the Absinthe, the dish has that dreamy character to it with the creamy polenta and the sweet, sour and salty topping that makes me think she had a sip or two to come up with this creative dish.
The last entry is my own. I can't be asked to say that much about it.
I made the easiest chicken paté on salad of almonds, orgegano, bacon, spring onion topped of with a savory tuile.
Thursday, 5 February 2009
Ingredients are up!
Terry has made her choice!
This is what you have to work with:
* Liver (and I'm going to specify calves' liver to keep things interesting)
* Cheese
* Oregano
* Chestnuts
Let the game begin!
I look forward to see what you will post on your blogs by Tuesday teh 10th.
Please e-mail your submissions to paperchef@gmail.com for the round-up.
Have fun!
This is what you have to work with:
* Liver (and I'm going to specify calves' liver to keep things interesting)
* Cheese
* Oregano
* Chestnuts
Let the game begin!
I look forward to see what you will post on your blogs by Tuesday teh 10th.
Please e-mail your submissions to paperchef@gmail.com for the round-up.
Have fun!
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