Time to kick things off for another month. This will be the twelfth Paper Chef. Hard to believe that it has been a whole year…and next month we’ll have to have a special anniversary edition…
I am getting immersed in a new job and so once again I am turning it all over to this month’s judges – Chopper Dave and Mrs Deedop at Belly Timber. So after reading this, head over there to find out what is going on…
In fact I think I am going to change the way the whole process works. Anyone who judges is now welcome to run the whole show as well as judge. But if they don’t want to manage the ingredient list etc. then I will still do that part.
As a reminder, here are the ‘rules and regulations,’ which I prefer to think of as something akin to the pirate code of Captain Jack Sparrow and thus ‘more like guidelines.’
For absolutely only the fun of it and for no other reason whatsoever, the Paper Chef challenges each and every one of you reading this to let loose your culinary imagination and make up a dish of your own. Loosely based on the ideas of the Iron Chef, fond TV favorite in the US and Japan, and on the British show Ready, Steady, Cook! (fond favorite in the UK), the Paper Chef is all about creativity and constraint, challenge and cooking.
About a week before the event opens, I post an ingredient list from previous events here at Tomatilla! Older ingredients fall off the list, as does anything that actually got used in an event. Those ingredients are ‘banned’ for a month just to prevent the choices being cream and chocolate and cream and chocolate and cream and chocolate and…you get the idea. Any reader of the blog here or at the IMBB forum can nominate a new ingredient (one only please) and it can be anything within the bounds of good taste (both kinds). Three ingredients are chosen at random from the final list and the host (usually me but not always) picks one more ingredient that is topical or seasonal or that suits our whimsy. Then you get a weekend (Friday Noon to Monday Noon) to make up a recipe, cook it and post the recipe to your blog. Then post a comment here or send an email to owenl1998 at yahoo dot com to be included in a roundup. The previous month’s winner gets to be judge (and is ineligble that month) and gives out whatever kinds of awards they like.
I’ve had lots of questions about things like photographs. Photographs are NOT necessary to take part. Nor is having you own blog – I’ll be happy to post a recipe for you if you want. However, it is clear that having a nice photograph will help influence the judges – if they see it looking good it is a lot easier to imagine it tasting looking good…
It is also absolutely OK to substitute if you just cannot find an ingredient or if you or someone who will eat the dish has an allergy – just try to substitute with something close to the original to remain in the spirit of the occasion.< The times are always the first Friday of the month, Noon PST until the following Monday Noon PST. However we aren’t sticklers for timekeeping here – a little late and any excuse will do. A LOT late and you’ll have to have a really good and creative one to do with cats pushing bowls off counters or the like. Past event roundups and winners are here: Paper Chef #1: Cilantro, Ginger, Almonds and Winter Squash
The winner was Curried Chicken and Squash Soup with Meyer Lemon.
Paper Chef #2: Potatoes, Savoy Cabbage, Chicken and Lemon
The winner was Lemon Chicken Egg Rolls with Citrus Dipping Sauce.
Paper Chef #3: Wheat Flour, Cinnamon, Creme Fraiche and Oranges
The winner was Very Posh Cheese and Biscuits.
Paper Chef #4: Eggplant, chocolate, stale bread and pomegranate.
The winner was Cocoa-Pomegranate Roast Chicken with Eggplant Stuffing.
Paper Chef #5: Prosciutto, sherry vinegar, green garlic and goat cheese.
Paper Chef #7: Buttermilk, Dates, Honey and Eggs.
The winner was Feta Souffle with Walnuts, Dates and Feisty Greens.
Paper Chef #9: Chilli, Peach, Flowers and Something Local.
The winner was a Stuffed Pork Loin.
Paper Chef #10: New Orleans version with beer, tomato, sausage and shrimp.
Paper Chef #11: Autumn edition with duck, pears, ginger and nut butter.