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.
4 comments:
Jump on the bike Magnus!! Thanks for this wonderful roundup! I have to say that I hope all these different and creative dishes make people realize how fun PC is and that you can make great dishes with ingredients that may surprise you at first! Mike's, your's and Terry's entries have really impressed me!
It WAS the liver - at least for me!
All the entries are fantastic. I'll be back for the next round of Paperchef. :)
I do not like liver. I have tried and tried to like it- it just isnt happening. Liverwurst, smothered in a ton of onions is okay.
I am looking forward to March.
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