Paper Chef #19, The Results

Paper Chef #19 – The Results



One the interesting things about Paper Chef is that it seems that no matter what the ingredient list is, some folks find it incredibly hard to get their heads around while others couldn’t have been happier if they’d personally chosen each ingredient. And whichever category you're in one month, you're liable to be in the other one next month. I usually try to participate (unofficially these days) but I know in the past I've had to skip the event because I simply could not make the combination work -- and then smacked myself in the forehead after reading the entries that were submitted.

The ingredients this time were corn, coriander, pine nuts, and something to celebrate your country's national day or reasonable facsimile thereof.

This first entry was a head-smacker for sure. Erika at Tummy Treasure in Seymour, Wisconsin went so far outside the box she ended up coming back into it from the other side. She wrote, "As I thought about corn itself, and how we began eating corn, it seemed to me that the most fitting way to present this delicious grain was in the form of popcorn." As the Enlish would say, "Brilliant!" Chile Spiced Popcorn Mix

Angel, who writes Fruit Salad I Thunder Bay , Ontario, said, "The corn really threw me off on this and I almost gave up on participating because of it." But she demonstrated great aplomp by incorporating corn meal in pizza dough and creating a national flag to commemorate Canada Day. Canada Day Pizza

"I have always been a hater of 4th of July. My birthday is the 2nd of July and every year all my friends would leave for the 4th of July weekend." This was posted by Peabody (does anyone else get a mental picture of the intellectual dog from Rocky and Bullwinkle standing in a kitchen and lecturing?) at Culinary Concoctions who obviously lives in the US, but I don't know where. However, for equally obvious reasons she decided to celebrate Dominion Day instead of the 4th with a corn and onion soup. Corn and Walla Walla Onion Soup with Corriander Pesto Crouton


Hailing from New Zealand's South Island, Bron of Bron Marshall noted: "We're not particularly patriotic when it comes to our national holiday here in Aotearoa / New Zealand, most Kiwi’s spend the day shopping for some imported junk at, what is commonly known here as the 'Red Shed'". (That doesn't sound very different from what we Americans do -- but without the fireworks.) So she decided to join the Americans in celebrating the 4th and she decided to make doughnuts. Seriously good doughnuts, I suspect. Fine Cornmeal Doughnuts with Coriander Sugar

From nearby (relatively speaking) Melbourne, Australia Haalo, who claims she'll Cook (almost) Anything at Least Once, says that, "We have a holiday but it's really a day for bbq's and beer since it's in the middle of summer." To which my response is, "That's what we do -- but **we claim doing so is patriotic." Clearly the Aussies and Kiwis need to learn how to take credit for doing what comes naturally. Anyway, Haalo got very Australian with her entry and used kangaroo. Kangaroo Meat Pie

The Culinary Bookworm from down in Baton Rouge, Louisiana is the host of Weekly Dish. She chose fish to honor Independence Day (I'll let her explain the logic chain) but I agree with her that, "Fresh tuna is such a great summery food." And her creation, which has a decidedly Hispanic cast to it, looks absolutely wonderful. Stars and Stripes Tuna with Avocado-Corn Salsa

Stephen of Stephen Cooks lives in Maine, where summer doesn't really start until July 1. He too decided on fish to symbolize independence -- "It didn't take me long to settle on locally-caught halibut as my symbol of independence" -- but he offered a different line of reasoning. Whatever the reason, the dish, as usual, is gorgeous and according to his wife is "a keeper." Pan-Seared Halibut with Corn-Coriander Salsa

Chronicles in Culinary Curiosity is written by Delores in the East Bay area of California. Her take on the Independence theme was singularly appealing to me: "I chose to incorporate independence by choosing independent sources for as many of my ingredients as possible." The result was a distinctly, and for many, fondly, American dish. Coriander-Scented Coconut Cream Corn with Pine Nuts

What could be more in the spirit of America than immigrants? Even the "native" Americans immigrated across the Bering Straits some 15,000 years ago. I don't know that Ramya of Culinary Gems is an immigrant to the US, but I came away from her blog with that distinct impression. At any rate, she created a distinctly Indian (as in the sub-continent) recipe using the quintessentially American corn. And that's as American as you can get. Corn Pasta Salad

Bringing up the tail were Miz D and Chopper at Belly Timber. I wasn't going to say anything about their tardiness, but then I didn't have to: "You know, we really do suck at deadlines, don't we?" In typical Belly Timber fashion they decided that living in a tourist town provided quite enough 4th of July-ness, "We are over the whole 4th of July celebration thing. So very, very over it." So they went for Mexico's El Grito de Independencia and created a Mexican-influenced entry. You've just got to love those two. Tamales de Guajolote en Nopales

According to Emma at The Laughing Gastronome New Zealand's Declaration of Independence was signed, "in the hope that it would make the British people living in New Zealand better behaved!" That and to get dibs on it before the French. It appears to have had some civilizig influence because this tremendously clever recipe was partially inspired by Proust. Polenta, Pine Nut and Coriander Madeleines

So those are all the official entries. But before I get to the winners I should point out the four unofficial entries. Our judge, Gabriella of My Life as a Reluctant Housewife, also came up with a pair of dishes. She made Corn Bread with Cumin and Coriander and Chicken Stuffed with Feta and Corn.

The irrepressible Miz D and Chopper came up with a second entry, which they sent in a week late. It involves silliness with pigs, eggs, and Scotland, which they vaguely and improbably relate to Canada. And potatoes. And independence. See what I mean? Pig War Scotch Goose Eggs

My unofficial entry was corn pudding, which I made into a true dessert (here in the South it's a slightly sweet side dish) and dressed with blueberries, raspberries, and yogurt. Corn Pudding

And for the winners, Gabriella writes:

"The winner was Stephen Cooks - Pan-Seared Halibut with Corn-Coriander Salsa. I am sure this tastes divine. I love the step to toast the coriander seeds. I am sure the leeks add the perfect amount of onion flavor but without overpowering the mild fish. And then there is the Independence part of the dish and his choice to use Halibut as it symbolizes many facets of what Independence means to Stephen."

"The runner up was a similar recipe from Weekly Dish – Free as a Fish - Stars and Stripes Tuna with Avocado-Corn Salsa. First of all it looks delicious in that photograph. The toasted pine nuts sound perfect. And I, too, know the feeling of feeling 'free as a fish.' I love to swim almost as much as I love to cook."

Congratulations to Stephen and the Culinary Bookworm. And please join me in thanking Gabriella for her efforts as judge -- with so much delicious creativity on display I know it was tremendously difficult.

Ingredient nominations for the next Paper Chef (# 20) will take place Monday, July 31 though noon on Friday August 4 and the competition will take place from noon Friday until 9:00 pm Monday August 7. Hopefully Stephen will agree to be the next judge..

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