Paper Chef #17
And the winner is...
We had six entries in this Paper Chef. That's not too bad considering it all happened at the last minute, including the change of venue from Tomatilla! to
Seriously Good. Anne at Anne's Food agreed to judge the entries. Keep this event in mind for next month. I'll start collecting ingredient nominations on Tuesday, May 30. And the event will take place the weekend of June 3 and 4.
The ingredients this month were miso, lavender, chickpeas, and something local (in support of the Eat Local Challenge). This wasn't an easy combination to work with -- believe me.
The first entry was from Rachael at Fresh Catering. She sent in Miso Socca with Vegetables Provencal. In case you didn't know (I didn't), socca are crepes made with garbanzo flour. She mixed miso into the crepe mix and lavender from her yard met the last two requirements.
From Australia, Haalo sent in Miso marinated Kangaroo with Japanese Falafel served with lavender infused dipping sauce. Given that Cook Almost Anything Once is published Down-Under you might think the kangaroo was her local ingredient. Nope, she says the lavender is her local ingredient.
Emma of The Laughing Gastronome lives next door to Haalo. At least in global terms -- she's in New Zealand. Was already soaking garbanzo beans for antepasto when she learned the ingredients for this challenge. So instead of turing left she turned right (or whatever the culinary equivalent of a directional change is) and produced Lavender/Miso Marinated Chickpeas with Local Spring Onions.
Gabriella, who writes My Life as a Reluctant Housewife, is apparently fairly new to blogging but clearly has the required enthusiasm. She asked when the deadline was at 5:18pm on Monday and submitted her entry, Cod with Lavender Miso Sauce and Chickpea Asian Salad, at 4:16am the next morning. Now that's enthusiasm!
Belly Timber, the online presence of the inimitable duo of Mrs. D and Chopper, once again went over the top by preparing four tapas: Spicy Empanadas, Spicy Paper Chef Clams, Chickpea and Fermented Tofu Fritters, and Chickpea and Baby Turnip Spread. I'm thinking that in future events we'll make them each tie one arm behind their backs just to make things fair.
The final entry was another Aussie, Two-Minute Noodle Cook, who created, "… a dish which brings together Japanese and French flavours in an unconventional combination of contrasting creamy aniseed flavoured soup and crispy chickpea crepe with a subtle hint of miso." In the note to me Chef TMNC says the Red Lentil Soup and Chickpea Crepe is, "A visual design experiment more than anything else." You've got to see it to believe it.
Anne judged the entries based on cleverness, tastiness, and looks and said that although she isn't a fan of "ANY" of the ingredients in this round she's dying to taste the winning submission: Miso marinated Kangaroo with Japanese Falafel by Haalo! The runner-up was Belly Timber's four tapas.
A big thanks to Anne for taking time from her impending move to judge these entries and to all of those who participated. Mark your calendar now for next months Paper Chef.
We had six entries in this Paper Chef. That's not too bad considering it all happened at the last minute, including the change of venue from Tomatilla! to
Seriously Good. Anne at Anne's Food agreed to judge the entries. Keep this event in mind for next month. I'll start collecting ingredient nominations on Tuesday, May 30. And the event will take place the weekend of June 3 and 4.The ingredients this month were miso, lavender, chickpeas, and something local (in support of the Eat Local Challenge). This wasn't an easy combination to work with -- believe me.
The first entry was from Rachael at Fresh Catering. She sent in Miso Socca with Vegetables Provencal. In case you didn't know (I didn't), socca are crepes made with garbanzo flour. She mixed miso into the crepe mix and lavender from her yard met the last two requirements.From Australia, Haalo sent in Miso marinated Kangaroo with Japanese Falafel served with lavender infused dipping sauce. Given that Cook Almost Anything Once is published Down-Under you might think the kangaroo was her local ingredient. Nope, she says the lavender is her local ingredient.Emma of The Laughing Gastronome lives next door to Haalo. At least in global terms -- she's in New Zealand. Was already soaking garbanzo beans for antepasto when she learned the ingredients for this challenge. So instead of turing left she turned right (or whatever the culinary equivalent of a directional change is) and produced Lavender/Miso Marinated Chickpeas with Local Spring Onions.Gabriella, who writes My Life as a Reluctant Housewife, is apparently fairly new to blogging but clearly has the required enthusiasm. She asked when the deadline was at 5:18pm on Monday and submitted her entry, Cod with Lavender Miso Sauce and Chickpea Asian Salad, at 4:16am the next morning. Now that's enthusiasm!
Belly Timber, the online presence of the inimitable duo of Mrs. D and Chopper, once again went over the top by preparing four tapas: Spicy Empanadas, Spicy Paper Chef Clams, Chickpea and Fermented Tofu Fritters, and Chickpea and Baby Turnip Spread. I'm thinking that in future events we'll make them each tie one arm behind their backs just to make things fair.The final entry was another Aussie, Two-Minute Noodle Cook, who created, "… a dish which brings together Japanese and French flavours in an unconventional combination of contrasting creamy aniseed flavoured soup and crispy chickpea crepe with a subtle hint of miso." In the note to me Chef TMNC says the Red Lentil Soup and Chickpea Crepe is, "A visual design experiment more than anything else." You've got to see it to believe it.Anne judged the entries based on cleverness, tastiness, and looks and said that although she isn't a fan of "ANY" of the ingredients in this round she's dying to taste the winning submission: Miso marinated Kangaroo with Japanese Falafel by Haalo! The runner-up was Belly Timber's four tapas.
A big thanks to Anne for taking time from her impending move to judge these entries and to all of those who participated. Mark your calendar now for next months Paper Chef.
14 Comments:
First, thank you , thank you to Kevin for hosting. Even though I didn't take part in any sense this time, I did watch...
I had planned to make a stew/tagine with lamb, miso, lavender, green garlic (local) and a bunch of other things but I never got to it.
Per a few comments Ihave received, I am going to spend a little time thinking about how to make this 'contest' fair for everyone since apparently some are intimidated by a few of our regulars (I too am intimidated by many of them but that won't stop me taking part when I have time).
I think prospective participants are put off by having their entries compared with some of the more extravagent creations. Since this, like all food blog events, is meant to be 100% participatory, I will try to come up with a way for the wildly creative and the simple but effective to co-exist.
And, before I forget, congratulations, Haalo!
Slurp 'n' Burp's categories really worked ... and as I recall, there were tons of contributors.
I've wanted to participate in a "Paper Chef" event for some time,
unfortunately though living away from civilization as I do, means I can't just run to the shops for a missing ingredient!
This time I didn't have any miso paste, but this didn't stop me from dreaming up what I would have prepared...
A couple of miso and breadcrumb crusted local organic chicken tenderloins on a hummus puree infused with my home grown lavender, and a home grown mesclun salad along side.
Nevermind perhaps next time!
Owen,
Let me know.
Alanna,
I'll try to find that post.
Bron,
The rules are more like guidelines, as Owen is fond of saying. It's really the spirit of the effort that matters most.
Congratluations everyone! It is so fun looking at this small group of recipes. Very crafty.
Well it sure was fun. I was lucky on this bc I have a stocked kitchen and a husband that was willing to run out and get some white miso. But, I had no photo. I think I am intimidated by how god everyone's photos are and I think I need to take a pretty picture and my family needed to eat more than dealing my neuroses(sp?) And I was lucky because I have been cooking with lavender for years and even helped hold a lavender recipe contest a few years back although this was certainly the hardest recipe to come up with to this point in my life.
oh and bron - I think that sounds delicious!
Reading all this makes me want to get back at blogging... Thanks for the round up!
Another wonderful array of dishes - it's always amazing to see what gets made. It's a truly delicious round-up. Thanks again to you Kevin and Anne!
Magic,
So do it!{g}
Haalo,
My pleasure.
Wow, so many great ideas! Thanks so much Kevin. I think I'll be soaking some more chickpeas this weekend!
Emma,
Thanks you! Paper Chef really is a great event.
Congrats to Haalo!
I'm with Alanna on this -- Categories work best. We worked extra hard to define and judge several categories for Paper Chef 14, and even though it was exhausting, I'm glad we did it that way. It gave us an opportunity to showcase a variety of entries and it was especially rewarding to have so many good ones to choose from.
Wow. I had never heard of paper chef before and am totally excited. Last summer while prepping to walk a 60 kilometer thing to raise money for a charity, my partner used to come up with ingredients before we left and I had to say what I would do with them on our return. (We walked circa 20 miles or so a week, which was an incredible challenge for me. Anyway, this is great. I will try to figure out how to link to this on my site (http://cookingwithideas.typepad.com/cooking_with_ideas/) and keep an eye on this! How exciting.
Bibliochef,
Paper Chef is tremendous fun. The next one will be the week after this coming week. Check back to nominate an ingredient on Monday the 29th.
Post a Comment
Links to this post:
Create a Link
<< Home