Paper Cher #53 - Winner!!!

Cathy from ShowFood Chef has selected the winner of this month's challenge. Find out who won HERE.

Paper Chef #53 - The Round Up

Well another Paper Chef Challenge has been completed.
Cathy from ShowFood Chef is the judge this month and had the task of selecting the all important magical ingredients that make this challenge possible. Her selection of Dried Mushrooms, Thyme, Vodka & Salmon opened up a whole range of interesting ideas.

First this is Karen's Salmon Terrine with Leeks and Mushrooms in Vodka Cream



Next we have Kizzy with a Wellington of Salmon



And our last entry is from Pauline with a Flammekueche and mushroom soup Flammekueche and mushroom soup

I also created a dish for this Challenge but due to a heavy workload was unable to write it up let alone post it.

So which one of these dishes will be selected the winner by Cathy? We'll find out soon!

Flammekueche and mushroom soup

Flammekueche is a typical dish from the Alsace region in Northeast France.
It's a type of flat bread usually topped with fresh cheese, fresh cream, onions
and bacon and baked in a stone oven. Traditionally, flammekueche are
served hot and the waiters set them on fire with a type of spirit.
My grandmother used to have a house in the Alsace so I enjoyed flammekueche
a couple of times as a child. I remember watching the chefs prepare them
and being very fascinated by the fire...

For this paper chef challenge I used wodka to light up my flammekueche
which worked really well, it kept burning for ages even though I only poured
a little on top of it... Instead of bacon I used pink salmon, because I figured
it would go well with the cream and onion and give a similar salty flavour
to the dish. The left-over fresh cream and some of the wodka formed the
basis for a mushroom soup which made a nice starter to the meal.

Flammekueche (2 p)

50 g of fresh cream
150 g of fresh cheese (quark)
2 onions, chopped into onion rings
5 sprigs of thyme
half a can of pink salmon (or 1/2 cup of bacon cubes)
1 ts of salt
olive oil
a little wodka to set it on fire
for the dough: 500 gr of self raising flour, 2 tbs of sunflower oil, 1 glass of water, a little salt

Mix the ingredients for the dough in a bowl and mix well. Use your hands to divide
it into 2 balls. Put a little flour on a kitchen top and roll the balls into large squares.
Make sure the dough is spread very thinly (thinner than when making a pizza).
Mix the fresh cream and quark with a ts of salt and spread the mixture on top
op the dough. Top the flammekueche with onion rings and salmon or bacon
and add the thyme leaves on top. Pour a little olive oil on top and let it bake in
a oven for 20 minutes at 200C. Before serving pour a little wodka on top and
light it for the flame effect. Enjoy!

Simple mushroom soup (2 p)
1 cup of dried mushrooms (I used canned mushrooms because I couldn't find dried ones)
1/2 an onion chopped into cubes
1 clove of garlic
1/2 cup of fresh cream
2 cups of chicken stock
1/4 cup of wodka
nutmeg
black pepper

Let the mushrooms well up in a little bowl with water. Heat up a frying pan and
fry the onion in a little butter. In the mean time heat up a large pan with the
chicken stock. Now add the garlic and the mayority of the mushrooms (keep
a few to use for garnish) to the onions and stir regularly. Add the onions and
mushrooms to the stock and then fresh cream, wodka, a pinch of nutmeg
and a little pepper. Stir well and let it cook for 15 minutes. Blend it in a
food processor. Heat again before serving and garnish with a few
sauted mushrooms.

They're Here.....

Drum roll please....
Yes, Cathy from ShowFood Chef has selected this month's ingredients.
They are found HERE.


Send your entries to paperchef AT gmail DOT com before midnight Tuesday 8th next week, this will be fun!!

Ingredients are on their way...

Cathy, our judge to the this month's Paper Chef, is travelling and has emailed that she will be posting the ingredients very shortly....
Nothing like a bit of anticipation, what will they be?

Ingredients Please..

Paper Chef is up to the 53rd challenge & here is the ingredient list so far:

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, chickpeas, candied orange peel, shrimp, dried mushrooms, cloves, figs, dried dates, raisins, anchovies, cranberries, salmon, salsicce, Brussels sprouts, apples, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, zucchini/courgette, quail, crayfish, pork, taro root, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka, oysters, eggs, brandy, bread

As usual the ingredients for the last challenge has been removed and feel free to suggest some other ingredients that you would like to add to the list.

The winner is.....

...found here!

Paper Chef #52 - The Roundup!

Duck, tomatoes, cream and wasabi. These were this month's four ingredients and maybe not the easiest to combine but there are nevertheless five entries for The Judge, Fiona of Nice Profiteroles, to taste. Good Luck Fiona, you will not have an easy time deciding!



First we have Karen from Prospect: The Pantry who made the fantastic sounding dish
Wilted Dandelion Greens with Wasabi Cream and Duck Bacon, it looks great too!



Then we have Cathy of ShowFood Chef who also came up with an amazing dish, Pan Roasted Duck Pot Stickers in Tomato Broth with Wasabi Cream Sauce. I want some! Now!



And here we go with another gorgeous dish, Pan-Seared Duck with Tomato-Sake-Cream Sauce and Honey Wasabi Oil, created by Kizzy over at Culinary Annotations. Please send some over at once.



And to crown this round, we have Pauline's Bebek Pendang that must be a joy for the palate!



I made Duck With Wasabi panna Cotta and Tomato Twist that was quite nice to eat.

I am as ever impressed with the entries but this time maybe a little more than usual because I know how much I had to think to make a combination that worked. Thank you all, and all women actually, for your creative dishes!

Bebek pendang

This is Pauline's entry for PC #51:

Here is my entry for Paper Chef, it's called Indonesian style roast duck
with yellow rice and wasabi-cream soup. The dish is inspired by an
Indonesian dish called Bebek Pendang, which includes duck, ginger
and tomato sauce. I think the ginger and tomato sauce goes really well
together with the duck, it makes a great combination!

Bebek pendang (serving 2)

300 grams of duck meat
1 cup of tomato frito
1 cup of ginger sauce
sunflower oil
1 chili pepper, finely sliced

Heat a drop of oil in a frying pan, add
the finely sliced chili pepper. Roast the duck
in the pan for 3 minutes, add ginger sauce and
tomato frito. Stir well. Turn the heat down and
let the sauce thicken. Serve with yellow rice
and use a little coriander for garnish.

Wasabi-cream soup (serving 2)
1 small onion
3 cups of spinach leaves
a few leaves of coriander
2 cloves of garlic, pressed
1/2 cup of cream
1/2 cup of stock (e.g. chicken stock)
1 sachet of wasabi paste (add to taste)
sunflower oil for frying

Finely chop the onion, heat on medium fire
in a little oil. Add garlic, stir well. Add spinach
leaves to the frying pan, turn until all leaves are shrunken.
Put the mixture in a food processor and add coriander
leaves, stock and cream. Blend the ingredients until the
texture becomes smooth. Put the soup back into the
frying pan and heat before serving.

Ingredients are up!

Fiona has put up this month's Paper Chef ingredients over on her blog! Run run!

Send your entries to paperchef AT gmail DOT com before midnight Tuesday 11 next week, I'm looking forward to your entries!

ingredient list!

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, tomatoes, chickpeas, candied orange peel, wasabi, shrimp, dried mushrooms, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, salsicce, Brussels sprouts, apples, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, crayfish, pork, taro root, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka

feel free to add more!

The winner is...

.... over here.
Yes, Adele Will work for Biltong has selected this month's Paper Chef challenge winner! So head on over to her blog to find out who it was.