 |
I'm not a vegetarian but I dislike factory farming and I support small, family farms.
Tomatilla! Feed
Email me:
owenl1998 at
yahoo dot com
Multi Site Recipe Search
Great Food Blogs
becks & posh | Meathenge | Lucullian Delights | Belly Timber | Seriously Good | Stephen Cooks | I'm Mad And I Eat | Looka! | Simply Recipes | Cook Sister! | The Passionate Cook | chronicles of a curious cook | spiceblog | The Grub Report | The Domestic Goddess | 18thC Cuisine | Gastronomie | Cooking Diva | Hooked On Heat | One Hot Stove | A Mad Tea Party | Tigers & Strawberries | Eggbeater | A Veggie Venture | The Delicious Life | Fresh Approach Cooking | Deep End Dining | Lex CulinariaRecipe Count
112Archives
July 2002 February 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 August 2008Monday, August 08, 2005
Paper Chef Reminder
Just a quick reminder. You have until tomorrow afternoon to get you entries in for the current Paper Chef. Jennifer is champing at the bit to judge. I know because she has already visited every entrant do far and left comments! Way to go!
I made something this time and if I get the chance I'll put up a description this morning. I can take photos but not until later. Plus since I can't enter officially it is just for fun. Here's what I made: Pork roast marinated in peach and lemon juice, rubbed with ground red chili flakes, ground coriander (from the garden), ground fennel seeds and kosher salt, then crusted with lavender and oregano flowers and fresh sage and smoked/roasted for five hours with the help of green California Pepperwood branches. I also made a peach, lavender, ginger, coriander and red onion chutney to go with it. Only non-local items used were the chili flakes, ginger and maybe the fennel seeds.
I made something this time and if I get the chance I'll put up a description this morning. I can take photos but not until later. Plus since I can't enter officially it is just for fun. Here's what I made: Pork roast marinated in peach and lemon juice, rubbed with ground red chili flakes, ground coriander (from the garden), ground fennel seeds and kosher salt, then crusted with lavender and oregano flowers and fresh sage and smoked/roasted for five hours with the help of green California Pepperwood branches. I also made a peach, lavender, ginger, coriander and red onion chutney to go with it. Only non-local items used were the chili flakes, ginger and maybe the fennel seeds.
posted by Owen : 9:44 AM 
Comments:
Ditto that, only, well, not afternoon exactly. I have to run to work and will post when I return. The restaurant calls, alas...
# posted by 
: 3:37 PM
: 3:37 PM
AAAAAAAHhhhhhhg. I will be super late! As in, Wednesday evening. Is that too late? I cant even begin to explain what went wrong, but I hope I can still be included!
Rachael
Rachael
Here is my late entry. Let me think of an acceptable excuse... I have to wait till dusk to harvet bush ingredients from the local parks to avoid the council rangers ;). The shop owners mistakenly pointed me to the travel agent for holidays in Guangdong on request for quandong (Australian native peach) and left me day dreaming....
The entry comprises a menu featuring Australian bush seasoning, quandong inspired sauces and ingredients from the backyard:
Entree: Lemon myrtle sardines with nasturtium salad
Mains: Lemon gum scented smoked chicken
Dessert: An elaborate cheese board comprising sparkling Australian native hibiscus shooter, honey poached pear in a quandong inspired reduction, chilli chocolate, and glazed wattleseed figs.
Coffee: Wattleseed Latte and peppermint tea, recommended with chilli cheese, chilli chocolate and glazed watleseed figs.
The entry comprises a menu featuring Australian bush seasoning, quandong inspired sauces and ingredients from the backyard:
Entree: Lemon myrtle sardines with nasturtium salad
Mains: Lemon gum scented smoked chicken
Dessert: An elaborate cheese board comprising sparkling Australian native hibiscus shooter, honey poached pear in a quandong inspired reduction, chilli chocolate, and glazed wattleseed figs.
Coffee: Wattleseed Latte and peppermint tea, recommended with chilli cheese, chilli chocolate and glazed watleseed figs.
Holy s***, you guys. Is all that unusual stuff I'm seeing Australian? Quandong. Lemon myrtle. Wattleseed figs.
Impressive.
Impressive.
I echo cookiecrumb's Holy s*** and offer up just one humble (but pretty) dish:
http://www.belly-timber.com/mt/archives/2005/08/paper_chef_9_su.html
http://www.belly-timber.com/mt/archives/2005/08/paper_chef_9_su.html
# posted by : 11:04 PM
: 11:04 PM
woo hoo! i am about to post mine up later this morning....LOL! everyone is late. give 'em a day, they'll take a week. LOL! :)
# posted by : 8:49 AM
: 8:49 AM
Well, never fear, I'm late too!
I have to still post my kind of sort of entry and start doing the roundup. I got back from a business trip last night and things at home were hairy, so let's just say that I will get a roundup posted tomorrow morning (Thursday) and that I will be working on it tonight (Wednesday) and tomorrow morning (Thursday) and if entries happen to come in up to that time I certainly won't care!
I have to still post my kind of sort of entry and start doing the roundup. I got back from a business trip last night and things at home were hairy, so let's just say that I will get a roundup posted tomorrow morning (Thursday) and that I will be working on it tonight (Wednesday) and tomorrow morning (Thursday) and if entries happen to come in up to that time I certainly won't care!
Heavens. Not sure this was worth waiting for (LOL) but here it is!
http://freshcatering.blogspot.com/2005/08/chiles-peaches-flowers-and-charlie.html
My ode to the spirit of the challenge, and challenging spirits.
http://freshcatering.blogspot.com/2005/08/chiles-peaches-flowers-and-charlie.html
My ode to the spirit of the challenge, and challenging spirits.
.
.
so here it is:
fig, peach and ricotta eggrolls with honey ancho dipping sauce
thanks for the fun!
.
.
.
so here it is:
fig, peach and ricotta eggrolls with honey ancho dipping sauce
thanks for the fun!
.
.
# posted by : 12:15 PM
: 12:15 PM
Here's my entry--I hope I'm in time!
http://www.worldonaplate.org/world_on_a_plate/2005/08/paper_chef_9_sw.html
Thanks!
Jeanne
www.worldonaplate.org
http://www.worldonaplate.org/world_on_a_plate/2005/08/paper_chef_9_sw.html
Thanks!
Jeanne
www.worldonaplate.org
# posted by : 5:41 PM
: 5:41 PM
... reposted with corrected link to menu
Hello cookiecrumb and Mrs d,
Yes the dishes are Australian. Peaches aren't in season, which is disappointing since I can't try out everybody elses recipes. If you remove everything else from the menu, you'll soon find that all I entered for Paper Chef #9 is a few sauces unlike everybody's fantastic creations!
The sauces were design with a red theme in mind: red flowering gum, red gum honey, red hibiscus, red quandong (oh well, the substitute)... I have updated the entry with general recipe instructions. Just hyperlink from the menu page. Bear with me as I'm not much of a writer or cook (don't be fooled by the "masterchef" qualification, which you can obtain on line from the BBC website!).
Cheers
Hello cookiecrumb and Mrs d,
Yes the dishes are Australian. Peaches aren't in season, which is disappointing since I can't try out everybody elses recipes. If you remove everything else from the menu, you'll soon find that all I entered for Paper Chef #9 is a few sauces unlike everybody's fantastic creations!
The sauces were design with a red theme in mind: red flowering gum, red gum honey, red hibiscus, red quandong (oh well, the substitute)... I have updated the entry with general recipe instructions. Just hyperlink from the menu page. Bear with me as I'm not much of a writer or cook (don't be fooled by the "masterchef" qualification, which you can obtain on line from the BBC website!).
Cheers
What creativity! I especially love the fig, peach, ricotta eggrolls that someone made up. I wanna enter this contest soon! I feel like I'm sitting at a sushi boat restaurant, eyeing the next roll I'm going to pick out but it's still not traveled quick enough to me!
I may be a week late with an entry and way out of time but I'd have to say that the native Australian entry looks pretty good.
Having first commercialized all the ingredients once only used by Australian Aborigines, to see the foods popping up in blogs like this and the interest they now generate all over the world (see my own blog for more on this). So how about the following:
Entree: rare roasted ocean trout crusted with Oz lemon, wild lime confit and garlic on an Alpine pepper dusted mesclun salad
Main: chicken brushed with paperbark smoke oil stuffed with water chestbut and sweet potato farce scented with Fruit spice served on bush herb linguini
Dessert: Wattleseed pavlova (my signature dish) with a wild fruit couli
More info on the ingredients at www.cherikoff.net if you are interested. They are organically grown or wild harvested by Aborigines and contribute to an ecologically sustainable future and a biologically diverse food supply.
Having first commercialized all the ingredients once only used by Australian Aborigines, to see the foods popping up in blogs like this and the interest they now generate all over the world (see my own blog for more on this). So how about the following:
Entree: rare roasted ocean trout crusted with Oz lemon, wild lime confit and garlic on an Alpine pepper dusted mesclun salad
Main: chicken brushed with paperbark smoke oil stuffed with water chestbut and sweet potato farce scented with Fruit spice served on bush herb linguini
Dessert: Wattleseed pavlova (my signature dish) with a wild fruit couli
More info on the ingredients at www.cherikoff.net if you are interested. They are organically grown or wild harvested by Aborigines and contribute to an ecologically sustainable future and a biologically diverse food supply.
Vic, very nice of you to drop by and your suggested menu sounds great! It really is a treat to see native ingredients getting used and exposed to the world. And congratulations on your chowder cook-off placing!
Hey Owen, I notice your weblog has been autographed by the very famous Australian TV personality and bush food expert and pioneer, Vic Cherikoff! I'm very envious :). If Chef Vic (or his partner Chef Ben Christie) puts in an entry next month's (September) Paper Chef, I'll have to lift my standards to keep up! :). Perhaps you can invite Chef Vic as guest judge?
Post a Comment
