Allez… Paper Chef #35 is on!
Kitty Kaga, dusted off and ready to report for duty, says…
It’s Paper Chef time!
Since Chopper and I were the lucky winners of last month’s challenge (thanks, Magnus!), we have been given the great privilege of announcing the ingredient list for the December edition of Paper Chef.
What’s Paper Chef? Think Iron Chef without Kitchen Stadium or without judges that include pop stars and members of parliament. Also, you don’t get to taste everyone’s creation. Sorry. No trout ice cream for you!
All the rules and regulations are on the Paper Chef blog, but here’s our super-short version:
The four ingredients are announced on the first Wednesday of the month.
You must use all four of these ingredients* (plus any others you require) to make a dish and then write about it. You may make more than one dish if you’re feeling inspired.
Your deadline is midday the following Tuesday: For this month, that’s Tuesday, December 9th at noon, Pacific Standard Time.
After that, roundup and judging!
(*reasonable substitutions for food allergies or dietary restrictions are allowed.)
Now, on to the ingredients. Using our high-tech, icosahedronal randomizing device (pictured at right), we selected three ingredients from the Paper Chef nomination list:
Rice
Brandy
Blood Oranges
The fourth ingredient is always judges’ discretion, so for this month we’ve decided to take a dip into the nearest body of water and see what pinches. That’s right:
And by crustacean, we mean any member of that crusty little subphylum: crab, lobster, crayfish, shrimp, barnacle, woodlice, tongue worm… okay maybe not those last two, but you get the picture!
So, have at it, have fun, and we look forward to see you all at the round up!
(Post links to your Paper Chef entries here, and don’t forget to email a link to your entry to paperchef@gmail.com!)
Tags: paper chef
Does it have to be blood oranges. I havent seen these in quite a while.
Hmmm, I always substitute orange juice for the brandy in my bizcochito cookies. Maybe I could sub blood orange juice for brandy and kill 2 ingredients with 1 stone. Now if I could just find some roly-polies down under the snow… maybe i should dig around the compost pile… [kidding!]
This is going to be hard.
This sounds exciting. Great ingredients.
Blood oranges will be hard to find in Canada. I might just have to stab the produce guy in order to make my oranges bloody.
A sacrifice I am willing to make for Paper Chef.
(I kid) If they can’t be found – is there a substitute?
Thanks,
Natashya
Ha! They are back and they are hosting. Guess what? The tables are turned….
oh – wait – wrong stream of consciousness. These are some fun ingredients!
Funny, Owen! Good to see you here. :-)
About those blood oranges: Substitutions are always allowed. If you can’t find ‘em, any other orange will do, and feel free to explore tasty seasonal alternatives like sastumas and clementines!
If you can find a grocery that imports California products, you should be in luck with the blood oranges; they are in season here from Nov. to May (and in Texas from Dec. to Apr., for anyone in the eastern U.S. and Canada). They are lovely right now, and definitely worth getting if you can find them! (Dungeness crab is also in season now, so this should be a great challenge for anyone on the U.S. West Coast. Yum!)
Thanks Terry, I would probably eventually find some in the city but in my smaller town… I think I have seen them once. If I can’t find them I will go for the clementines – they are starting to pop up.
I am wishing I was in the Western States, the crab sounds really good. I have only seen them on TV. (of course I would have no idea what to do with one!)
I am looking forward to yours!
Well, I’m quite embarrassed to say that I was not able to find blood oranges here, and I tried the farmers’ market, Whole Foods, several local markets, and a produce market that carries almost everything. I could find citron and yuzu, but no blood oranges. This is very strange bacause I found them easily two weeks ago and they are supposed to be in season for the rest of the winter. I’m sooooo disappointed. I did find some blood orange vinegar, so that may have to go into my dish somehow.
My post will be up tomorrow am. What nice ingredients to work with. I learned that Brandy is great for cooking!
My entry is up on my blog – taste-adventures.blogspot.com. This was a great selection of ingredients, even if I couldn’t find the blood oranges.