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Ck Challenge #2


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#21 Guest_dave solomon_*

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Posted 21 June 2007 - 01:12 PM

I vote for the next challenge to be to use as many colors as possible to make a meal. I often fall into a rut where I cook a lot of beige food, most everyone could use more color in the food they make.

#22 James

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Posted 21 June 2007 - 03:32 PM

I vote for the next challenge to be to use as many colors as possible to make a meal. I often fall into a rut where I cook a lot of beige food, most everyone could use more color in the food they make.

If Jake is listening in you may get what you wish for :lol:
And maybe get assigned your own!!
"A stew boiled is a stew spoiled!"
-Mrs. Bridges, in Upstairs Downstairs

#23 Dana

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Posted 24 June 2007 - 06:32 PM

I just don't see myself getting to this before we leave for Colorado, so I will try to catch up in July. I did make one trip to El Mercado, but didn't make any definite menu, and now I've used up what I bought there anyway! :wacko: Guess I'll have to go back - Don't you hate it when that happens???? :o

Edited by Dana, 24 June 2007 - 06:32 PM.

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#24 James

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Posted 29 June 2007 - 09:42 PM

The first part of my approach to the challenge was completed today.
I went to a small independent grocer, Highland Farms, and got

Belgian Endive (haven't had that for years)
fresh Ontario spinach
fresh local strawberries
a flan
whipping cream
cubanelle, red, and green peppers
a 10 lb. frozen turkey (only $10)
hardwood charcoal
mesquite chips
Greek origano
ciabatta loaf
butter olive oil, garlic and tin foil on hand
Sub total $28

For the appetiser I went to a Korean store P.A.T. for miso soup ingredients:
Barley miso paste
Dashi
seaweed
udon noodles
Sub total $12

Total: $40.

That only leaves $10. for a bottle of wine from the cellar, so I will have to dig out a Selak's Sauvignon Blanc '94 (North Island) that I forgot about. I'm hoping to be surprised by it :blink:


I thawed the turkey in a fairly strong brine (4l. water to 10oz. kosher salt) with Greek origano stalks for 10 hours.
This evening I slow/hot-smoked it in the Weber, with mesquite chips, for 3.5 hours. Temp. 275F.
I ate a wing tonight, and it was fine, very crispy, and a bit salty. Great colour, as I'll show tomorrow.

Tomorrow I'll make miso soup with endive for the app,
creamed spinach with a melange of peppers for the side,
gravy from stock
sliced smoked turkey
garlic bread
strawberry shortcake with whipped cream

At least, that's the plan :wacko:
"A stew boiled is a stew spoiled!"
-Mrs. Bridges, in Upstairs Downstairs

#25 Marlene

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Posted 04 July 2007 - 08:15 PM

So how did it turn out James? It sounds like it could be a terrific meal.

Jake should have the next challenge up here tomorrow. Sorry, it's a bit late. Summer, cottaging and work pressures. :). We'll give everyone a bit of extra time on this one to make up for it.
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Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#26 Guest_snowangel_*

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Posted 15 October 2009 - 08:51 PM

Are old challenges still up for grabs? And, if an ingredient was a gift, does the cost count?

#27 Marlene

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Posted 16 October 2009 - 06:39 AM

Sure it is open. And yes I think the cost counts even if it was a gift.
Administrator, CooksKorner
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Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.




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