..has been announced!
Head over to Local Lemons where Alison has selected this months winner!
And start thinking of ingredients to suggest for the next Paper Chef.
Saturday, 20 June 2009
Thursday, 11 June 2009
Round Up! Round Up for Paper Chef No.41
Here we go with this month's Paper Chef contestants.
Last month's winner Alison from Local Lemons had selected her random ingredients:
asparagus
artichoke
tuna
and her final selection of:
vodka
Personally I thought they were all very compatible ingredients which would make for some interesting entries. And so it turned out to be, with six keen participants.
In no particular order we have:
Sherlonya from Sherlonyascape with her polenta with a vodka cream sauce
Kristina and David from Former Chef with their Orzo Salad with Asparagus, Artichokes, Tuna & Lemon Vodka Vinaigrette
Jenny & Markus from I could even eat a baby deer! with their Gravad Tuna
Ilva from Lucullian Delights with her Tuna and Artichoke Balls with Balsamica and Vodka Roasted Asparagus
Mike from Spikey Mikeys with a Vodka Cured Tuna on a bed of Asparagus, Artichoke and Jicama
Murasaki from Samurai Viking Cuisine with 3 entries! As she didn't nominate just one I'll list all three:
Braised Artichokes, Asparagus and Tuna with a Suce of Vodka, Sugar, Soy sauce and Wasabi
Tuna Marinated in Vodka, Lemon juice with Braised Artichokes & Asparagus served with Pasta
Braised Artichokes & Asparagus with a Marinated Tuna cooked in a Vodka sauce.
There we have our six constestants & their eight entries.
Last month's winner, Alison from Local Lemons will have the tough job of deciding the winner, but we also have the viewers choice award. So have a ook at the entries & the blogs and make your decision.
Last month's winner Alison from Local Lemons had selected her random ingredients:
asparagus
artichoke
tuna
and her final selection of:
vodka
Personally I thought they were all very compatible ingredients which would make for some interesting entries. And so it turned out to be, with six keen participants.
In no particular order we have:
Sherlonya from Sherlonyascape with her polenta with a vodka cream sauce
Kristina and David from Former Chef with their Orzo Salad with Asparagus, Artichokes, Tuna & Lemon Vodka Vinaigrette
Jenny & Markus from I could even eat a baby deer! with their Gravad Tuna
Ilva from Lucullian Delights with her Tuna and Artichoke Balls with Balsamica and Vodka Roasted Asparagus
Mike from Spikey Mikeys with a Vodka Cured Tuna on a bed of Asparagus, Artichoke and Jicama
Murasaki from Samurai Viking Cuisine with 3 entries! As she didn't nominate just one I'll list all three:
Braised Artichokes, Asparagus and Tuna with a Suce of Vodka, Sugar, Soy sauce and Wasabi
Tuna Marinated in Vodka, Lemon juice with Braised Artichokes & Asparagus served with Pasta
Braised Artichokes & Asparagus with a Marinated Tuna cooked in a Vodka sauce.
There we have our six constestants & their eight entries.
Last month's winner, Alison from Local Lemons will have the tough job of deciding the winner, but we also have the viewers choice award. So have a ook at the entries & the blogs and make your decision.
Thursday, 4 June 2009
Paper Chef No.41 Ingredients...
The ingredients for this month's Paper Chef have been posted.
Head over to Local Lemons hosted by Alison to see what was selected.
Entries have to be posted on your blog and an email sent to paperchefATgmailDOTcom by midnight Tuesday 9th June (your time). If you don't have a blog & wish to enter simply send an email with your entry & a photo of your dish.
Head over to Local Lemons hosted by Alison to see what was selected.
Entries have to be posted on your blog and an email sent to paperchefATgmailDOTcom by midnight Tuesday 9th June (your time). If you don't have a blog & wish to enter simply send an email with your entry & a photo of your dish.
Sunday, 31 May 2009
Paper Chef No.41
Ok, Its early Sunday morning (my time) and time to start thinking of the ingredients for the next Paper Chef challenge. We are well into Spring and Autumn (depending on which part of the world you live in) so there is a wide variety of ingredients available.
Feel free to suggest some other ingredients, but try to make sure they are obtainable (its not fresh truffle season everywhere...)
The winner from the May challenge, the lovely Alison from Local Lemons will be selecting the final ingredients soon.
So far on our list we have:
Eggs, Rocket, Almonds, Lentils, Sunflower seeds, Raspberries, Cream, Ricotta, Pasta, Pine nuts, Salami, Dried tomatoes, Brown sugar, Corn, Bread, Butter milk, Golden syrup, Strawberries, Balsamic vinegar, quail, goat's cheese, green tea, tuna, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, Broccolini, blood oranges, olives, Kidneys, mangos, asparagus, cashew nuts, Wasabi, cornmeal, asiago cheese, artichokes, edible flowers, couscous, pineapple, pork.
Eggs, Rocket, Almonds, Lentils, Sunflower seeds, Raspberries, Cream, Ricotta, Pasta, Pine nuts, Salami, Dried tomatoes, Brown sugar, Corn, Bread, Butter milk, Golden syrup, Strawberries, Balsamic vinegar, quail, goat's cheese, green tea, tuna, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, Broccolini, blood oranges, olives, Kidneys, mangos, asparagus, cashew nuts, Wasabi, cornmeal, asiago cheese, artichokes, edible flowers, couscous, pineapple, pork.
Feel free to suggest some other ingredients, but try to make sure they are obtainable (its not fresh truffle season everywhere...)
The winner from the May challenge, the lovely Alison from Local Lemons will be selecting the final ingredients soon.
Wednesday, 20 May 2009
We have WINNERS
The Fairy Queen and her little fairy helpers have come up with a judgment and what a judgment it is.
I guess we have to realize that we live in a crude and harsh world different from that of fairies since normally there is only one winner. Now that we entered another dimension we all get to win, I love the idea. Everyone won for something; texture, shape, fragrance, creativity, happiness, color.
But there was one that won the over all price.
CLICK HERE TO SEE WHO IT IS.
I guess we have to realize that we live in a crude and harsh world different from that of fairies since normally there is only one winner. Now that we entered another dimension we all get to win, I love the idea. Everyone won for something; texture, shape, fragrance, creativity, happiness, color.
But there was one that won the over all price.
CLICK HERE TO SEE WHO IT IS.
Tuesday, 12 May 2009
Round up Paperchef No. 40
I must say that this month's paper chef was more interesting than any before due to the ingredients or the lack of it. Or could one call Mother's Day an ingredient? Anyway, I like the fact that it opened up for massive interpretation, something that could be served specially for that day, something your mum loves, something your mum got you hooked on, something shaped or coloured in the feeling of such a day etc So apart from yummy prociutto, floury potatoes and thyme we'll see what the people came up with.
Let start with Tanna from a kithen in half cups. She made something she thought her Mum would have loved, a sweet thought. Her submission is marinated portobello with steamed potatoes, caramellized onions and sauteed prociutto.
Then we have a newbie with the very suitable name Thyme. She doesn't only shows us the dish if you click the link but we get to follow her all the way to bed. I know you wanna click that link now. For her first attempt at Paper Chef she came up with a lovely Potatoes with Prosciutto, Olives, Green Garlic and Thyme. Her mum loves ham and olives and is less keen on leaves (I love that kind of an oddity), I think she was very happy with the result.
The " Spanish" Samurai amongst us, Murasaki Shikibu, spilled her heart on her relationship with her mother. There are differences but we can all see that there is love in the ecvaction as well. What do you think of her Potatoe Croquettas of love? I think they are just adorable and would melt any mum's heart.
Mikey is a bad boy who didn't even mention his mother, what would she say?! Maybe that she would love some of the colorful gnocchi with rosemary flowers as the mother's day theme. Great addition!
Allison from the blog Local Lemons made my mouth water with her Thyme-buttered gnocchi with fava beans, walnuts and prosciutto. It is the fava bean that does it for me. She also added citrus and walnuts that must have made it super yummy.
From the rolling hills of Tuscany we are presented with a warm salad of roasted potatoes and a row of other tasty ingredients. She also tells about her fond memorys of having the first spring/summer potatoe given to her with pride by her mother. There are few things as a dirty little bulb coming straight from the ground to make us feel connected, with our past, nature, one's origin.
Hunger for new way found not only one way to prepare this month's ingredients. At the same time as enjoying the food you get a bit of a family saga, inspiration coming from Amandas grand mother, mother and her own motherhood. Go and have a look at her Mother's Day potatoes three ways.
These fantastic Potato Proscuitto And Matzo Balls make me not only want to eat them but also have a drink, that is a good sign in my world. There is nothing as boring as a drink without a nibble - well maybe a nibble without the drink... Drink or no drink, these look down right great.
Kristina the former chef that still spends a lot of time in the kitchen decided to do a brunchy dish since this was her Mother's Day connotation. She made a lush Frittata with Prosciutto, Potatoes & Thyme. Do go over and read her post, I just love a good instructional post. Here we get the step-by-step so it can't go wrong. Reading the post reminded me that I need to by a mandoline for my own kitchen. B-day is coming up so now I know. Thanks Kristina!
My fellow Swedes, who almost could eat a deer, came up with something different compared to the others. They went for a side dish, potatoe swirls from heaven. Their dish Lamb patties
with Thyme Scented Prosciutto-Potato Swirls with Chèvreand Spiced Red Wine Gravy would make me a proud mum - if I was one. Basic things like fluffed up potatoes wrapped in salty fatty ham makes me tick.
Noodle Cook gave this beautiful dish the name SIMPLICITY. Let's keep it simpel and read for yourselves.
Let start with Tanna from a kithen in half cups. She made something she thought her Mum would have loved, a sweet thought. Her submission is marinated portobello with steamed potatoes, caramellized onions and sauteed prociutto.
Then we have a newbie with the very suitable name Thyme. She doesn't only shows us the dish if you click the link but we get to follow her all the way to bed. I know you wanna click that link now. For her first attempt at Paper Chef she came up with a lovely Potatoes with Prosciutto, Olives, Green Garlic and Thyme. Her mum loves ham and olives and is less keen on leaves (I love that kind of an oddity), I think she was very happy with the result.
The " Spanish" Samurai amongst us, Murasaki Shikibu, spilled her heart on her relationship with her mother. There are differences but we can all see that there is love in the ecvaction as well. What do you think of her Potatoe Croquettas of love? I think they are just adorable and would melt any mum's heart.
Mikey is a bad boy who didn't even mention his mother, what would she say?! Maybe that she would love some of the colorful gnocchi with rosemary flowers as the mother's day theme. Great addition!
Allison from the blog Local Lemons made my mouth water with her Thyme-buttered gnocchi with fava beans, walnuts and prosciutto. It is the fava bean that does it for me. She also added citrus and walnuts that must have made it super yummy.
From the rolling hills of Tuscany we are presented with a warm salad of roasted potatoes and a row of other tasty ingredients. She also tells about her fond memorys of having the first spring/summer potatoe given to her with pride by her mother. There are few things as a dirty little bulb coming straight from the ground to make us feel connected, with our past, nature, one's origin.
Hunger for new way found not only one way to prepare this month's ingredients. At the same time as enjoying the food you get a bit of a family saga, inspiration coming from Amandas grand mother, mother and her own motherhood. Go and have a look at her Mother's Day potatoes three ways.
These fantastic Potato Proscuitto And Matzo Balls make me not only want to eat them but also have a drink, that is a good sign in my world. There is nothing as boring as a drink without a nibble - well maybe a nibble without the drink... Drink or no drink, these look down right great.
Kristina the former chef that still spends a lot of time in the kitchen decided to do a brunchy dish since this was her Mother's Day connotation. She made a lush Frittata with Prosciutto, Potatoes & Thyme. Do go over and read her post, I just love a good instructional post. Here we get the step-by-step so it can't go wrong. Reading the post reminded me that I need to by a mandoline for my own kitchen. B-day is coming up so now I know. Thanks Kristina!
My fellow Swedes, who almost could eat a deer, came up with something different compared to the others. They went for a side dish, potatoe swirls from heaven. Their dish Lamb patties
with Thyme Scented Prosciutto-Potato Swirls with Chèvreand Spiced Red Wine Gravy would make me a proud mum - if I was one. Basic things like fluffed up potatoes wrapped in salty fatty ham makes me tick.
Noodle Cook gave this beautiful dish the name SIMPLICITY. Let's keep it simpel and read for yourselves.
Friday, 8 May 2009
What to do before Tuesday
Dear people,
the ingredients are up so get in to the kitchen bring out the tools and get started (if you haven't already). This post is just meant as a little reminder about what to do.
- Sure, the first thing is easy. Make use of the ingredients picked by the lovely fairies of Bron.(I knew there was a reason to record 'Lord of the Ring'in New Zealand. Wonder if Bron looks a bit like Cate Blanchett?)
- Post your creation on your blog and e-mail me the link. Should you not have a blog then you can partake anyway. You just send me the text and image per mail at PAPERCEHF@GMAIL.COM and I will post it for you. This should take place before noon Wednesday.
- Then pull the cork, enjoy your food and have patience for me to make the round-up.
That's it until Bron aka Galadriel will sway her fairy magic stick and bring us a winner.
Have a great weekend and have fun cooking!
the ingredients are up so get in to the kitchen bring out the tools and get started (if you haven't already). This post is just meant as a little reminder about what to do.
- Sure, the first thing is easy. Make use of the ingredients picked by the lovely fairies of Bron.(I knew there was a reason to record 'Lord of the Ring'in New Zealand. Wonder if Bron looks a bit like Cate Blanchett?)
- Post your creation on your blog and e-mail me the link. Should you not have a blog then you can partake anyway. You just send me the text and image per mail at PAPERCEHF@GMAIL.COM and I will post it for you. This should take place before noon Wednesday.
- Then pull the cork, enjoy your food and have patience for me to make the round-up.
That's it until Bron aka Galadriel will sway her fairy magic stick and bring us a winner.
Have a great weekend and have fun cooking!
Wednesday, 6 May 2009
Saturday, 2 May 2009
Time for more ingredients!
So come on and suggest some new ones to ut on our ingredient list:
Eggs, Rocket, Almonds, 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, quail, thyme, goat's cheese, green tea, tuna, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Summer Squash, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, tomatillos, Broccolini, yucca, blood oranges, cured olives, Kidneys, trotters, mangos, rucola, asparagus, cashew nuts, Wasabi, lavender, cornmeal, truffle oil, asiago cheese.
And remember to come back here next week on Wednesday the 6th to see the four ingredients the Judge, last month's Paper Chef winner, Bron of Bron Marshall, has come up with! See you then!
Eggs, Rocket, Almonds, 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, quail, thyme, goat's cheese, green tea, tuna, lamb, Aubergines, Fresh Chilies, Lemon Verbena, Summer Squash, Grapes, Mushrooms, Dark Chocolate, yoghurt, kidney beans, spring onions,green tomatoes, carrots, tomatillos, Broccolini, yucca, blood oranges, cured olives, Kidneys, trotters, mangos, rucola, asparagus, cashew nuts, Wasabi, lavender, cornmeal, truffle oil, asiago cheese.
And remember to come back here next week on Wednesday the 6th to see the four ingredients the Judge, last month's Paper Chef winner, Bron of Bron Marshall, has come up with! See you then!
Wednesday, 15 April 2009
Thursday, 9 April 2009
PAPER CHEF #39 - The Roundup
This has been an incredible Paper Chef month, I am proud to say that we have the record of 10 entries! This makes me feel really good and I would like to thank you all for taking the time and making the effort of participating, without you Paper Chef is a sad story so be proud! I am and it makes me very happy that I decided to continue PC when Owen, the originator of the event, decided that he didn't have the time to keep it up. I have great help in Mike and Magnus, without them it would be hard for me to keep it up every month but they are really the best of co-hosts! Thank You to you too!
So let's start with the roundup: this month Adrienne of Hungry Bruno is the Judge and she picked the 4 ingredients bulghur, blackberries, artichoke and salmon, a choice that obviously set off your creativity because I am sure you will be as impressed as I am with the incredible variety of dishes the participants have come up with!
The first entry to arrive comes from Malik of Fyreside Kitchen who has cooked up an incredible Artichoke Stuffed Salmon with Blackberry Chutney and Maple Butter served with White Bean and Bulgur Gallettes, I just knew that this would be a good PC edition when I saw it!
Then Mike of Spikey Mikeys entry arrived, he is always a fast one he is and this time he wasn't completely satisfied with his entry but I think he is just too hard on himself! He made a tasty Pan fried Salmon with a Blackberry Sauce Served with Bulgar Coated Artichokes!
Next entry was Salmon and bulgur falafel with artichokes and blackberry butter that came from Jenny from I could even eat a baby deer (the perfect name for a PCer I think), I think you are beginning to see what I meant when I said there's an incredible variety, this is just another stunning example of it!
Amanda of Hungry for New Ways sent in her mouthwatering entry Baked Stuffed Artichokes with Blackberry-Sage Puree, yet another variation!
My dear friend Bron of Bron Marshall has returned to the fold, about time I saybecause she has been missed here. She has made a beautiful Salmon Terrine with Couscous Blackberries and Artichoke Mayonnaise for us!
I am happy to say that we have a vegetarian entry as well, Harini of Clean Platter has made these wonderful Tangy Eggplant Rolls with Blackberry-Mango-Chickpea Salad! The variety, the variety....
Laura from the food blog Tiramisu created a Poached Salmon with Blackberry Sauce, Bulgur Salad and Artichokes that really makes me hungry, I am getting hungrier and hungrier and I am happy this roundup is coming to an end as I am beginning to suffer...
Next entry comes from Kizzy of Culinary Annotations has created four stunning entries: APPETISER-Salmon-Bulgur-Artichoke Cakes with Blackberry Chutney; SALAD-Baby Artichokes and Salmon dressed in Balsamic Vinegar Served on a bed of Bazargan, Spring Mesclun and fresh Blackberries Salad; SIDE or ENTRÉE-Baked Artichoke with Bulgur-Blackberry-Salmon Stuffing; ENTRÉE-Salmon with Blackberry-Miso Glaze Served on Artichoke-Bazargan (bulgur wheat and walnut salad), she must have felt incredibly inspired and we are happy for that! Let it flow!
Tricia from Jonski Blogski was a bit late but not too late to be included, her Pan-Seared Bulghur-Encrusted Salmon with Blackberry-Artichoke Coulis definitely deserves a place in this roundup!
And I contributed with a Bulghur Salad With Smoked Salmon, Artichokes and Blackberry Vinaigrette, simple but full of flavour.
So what do you think? Was I right or was I right? There is just one answer to that-YES, an incredible variety of dishes from a bunch of great cooks!
So let's start with the roundup: this month Adrienne of Hungry Bruno is the Judge and she picked the 4 ingredients bulghur, blackberries, artichoke and salmon, a choice that obviously set off your creativity because I am sure you will be as impressed as I am with the incredible variety of dishes the participants have come up with!
The first entry to arrive comes from Malik of Fyreside Kitchen who has cooked up an incredible Artichoke Stuffed Salmon with Blackberry Chutney and Maple Butter served with White Bean and Bulgur Gallettes, I just knew that this would be a good PC edition when I saw it!Then Mike of Spikey Mikeys entry arrived, he is always a fast one he is and this time he wasn't completely satisfied with his entry but I think he is just too hard on himself! He made a tasty Pan fried Salmon with a Blackberry Sauce Served with Bulgar Coated Artichokes!Next entry was Salmon and bulgur falafel with artichokes and blackberry butter that came from Jenny from I could even eat a baby deer (the perfect name for a PCer I think), I think you are beginning to see what I meant when I said there's an incredible variety, this is just another stunning example of it!Amanda of Hungry for New Ways sent in her mouthwatering entry Baked Stuffed Artichokes with Blackberry-Sage Puree, yet another variation!My dear friend Bron of Bron Marshall has returned to the fold, about time I saybecause she has been missed here. She has made a beautiful Salmon Terrine with Couscous Blackberries and Artichoke Mayonnaise for us!I am happy to say that we have a vegetarian entry as well, Harini of Clean Platter has made these wonderful Tangy Eggplant Rolls with Blackberry-Mango-Chickpea Salad! The variety, the variety....Laura from the food blog Tiramisu created a Poached Salmon with Blackberry Sauce, Bulgur Salad and Artichokes that really makes me hungry, I am getting hungrier and hungrier and I am happy this roundup is coming to an end as I am beginning to suffer...Next entry comes from Kizzy of Culinary Annotations has created four stunning entries: APPETISER-Salmon-Bulgur-Artichoke Cakes with Blackberry Chutney; SALAD-Baby Artichokes and Salmon dressed in Balsamic Vinegar Served on a bed of Bazargan, Spring Mesclun and fresh Blackberries Salad; SIDE or ENTRÉE-Baked Artichoke with Bulgur-Blackberry-Salmon Stuffing; ENTRÉE-Salmon with Blackberry-Miso Glaze Served on Artichoke-Bazargan (bulgur wheat and walnut salad), she must have felt incredibly inspired and we are happy for that! Let it flow!Tricia from Jonski Blogski was a bit late but not too late to be included, her Pan-Seared Bulghur-Encrusted Salmon with Blackberry-Artichoke Coulis definitely deserves a place in this roundup!And I contributed with a Bulghur Salad With Smoked Salmon, Artichokes and Blackberry Vinaigrette, simple but full of flavour.So what do you think? Was I right or was I right? There is just one answer to that-YES, an incredible variety of dishes from a bunch of great cooks!
Wednesday, 1 April 2009
Get cookin´!!
Yes Yes Yes, the 4 ingredients are up HERE! I am expecting to get a lot of entries this month so get going: cook, blog (or if you don't have a blog, send me your recipe with photos if there are any an I will post it here) and send me the link to paperchef AT gmail DOT com before your midnight on Tuesday the 7th of April!
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