/ck/ - Food & Cooking

Teaser time!
Gonna let this go for one more day.

For this round I'm entering an Italian stuffed artichoke accompanied by a gremolata ravioli.

Prefer my artichokes roasted opposed to the traditional steamed because it adds a higher depth of flavor at the sake of appearance. Very tasty!

>>7558985

All valid criticism. Probably dipped too far into the pino when I made this, topped the bottle off haha. Good as everything tasted plating has been my strongest hindrance so far in this years challenge. Gotta buckle down in the rounds to follow. Appreciate it.

>>7558939

Grilled salmon with a compound butter of parsley, basil, tarragon and lemon.
Fire roasted corn & red jalapeno herb chutney of coriander, parsley, cilantro and lime.
Roasted fingerling potatoes with a garlic butter aioli and chive garnish.

The compound butter was melted ala flambe of Grand Marnier to accentuate a citrus flavor parallel with the lemon in the compound.

The vertical may or may not come due to time constraints, but I threw together a few shots of the process in a "simple" vertical to follow below.

Rain finally cleared up, time to light this guy up.

4 Season Cookie Bowl Cheesecakes

Spring is a lemon blueberry cookie
Summer is a peanut butter chocolate chip cookie
Fall is a pumpkin cinnamon cookie
Winter is a molasses cranberry cookie

The cheesecake filling is seasoned with lemon zest and allspice.
The symbolic garnish was created from tempered white chocolate.

Vertical tomorrow.

>>7522950

Missed the image

>>7522928

I'll drop you a line later tonight

>>7522934

See image for sizing. The vendor I'm looking at only has a one-size-fits-all, but if that's a problem and you score top 3 I'll look into a secondary vendor who can get one that's more fitted.

Congrats Top 15

Now that closed rounds have begun, I'd like to announce I'll be donating aprons to the top 3 individuals who score the highest come end of the challenge. Bubble, I'll be getting in contact with you soon about coordinating these prizes (so you don't get stuck with shipping costs, it's on my dime). Apron patterns are subject to change to make them look more badass and cool. Looking forward to seeing some really great dishes in the coming rounds.

Cheers everyone.

>>7513465

I appreciate that, and you're not entirely wrong. My original concept was to go a little more high end with a chateaubriand over the pork tenderloin because it would have been more tender. In fact, along that original concept I was planning to do mini-wellingtons "corndogs" instead of a more traditional corndog. I just got back from a weekend in LA though and the reserves are tapped until payday. It would have been really a fun night if I could have gotten some fillet steak, but we all make do with what we have.

>>7512516

Vertical.

My childhood involved a good deal of running around. From home, to my grandparents, to school, back to my grandparents, and back home. It didn't leave a lot of time for family meals due to time constraints, but it did leave some time for some deliciously lazy meals like corndogs and mac! So that's what I'm presenting, with the twist of encompassing more adult and risque flavors into the meal.

My dish was a Bacon Wrapped Pork Tenderloin Corndog Bites with a Radish-Honey Mustard and Raspberry Ketchup condiment, and a side of Crab Mac 'n Cheese made with a nine month aged Cheddar and Smoked Gruyere.

Vertical to follow.

>>7497242

I regret it very much actually. I had more than enough chicken to make another one but was running on fumes. I'll take whatever dings I deserve on points because of it, I'm not too worried. Just a friendly competition after all. I'll know better next time. There were certainly some things I could have done better in that dish apart from that one mistake too. Every meal is a learning experience though, and every mistake a lesson.

>>7493374

Here's the vertical.

Put somewhat of a rush job on it, time has been very limited lately.
Hope someone finds it to their use.

>>7482553

It was a decision I ended up regretting later on. I was expecting the gastrique to be thicker than it was but that was unfortunately not the case. Live and learn though. Need to reduce my gastrique longer and use it as a bottom sauce instead of a topper.

I'll start us off.

My dish is an Autumn Seasoned Chicken Cordon Bleu Wrapped Prosciutto with a Cauliflower and Spinach Mash side.
The sauce is a savory Blueberry Gastrique.

This was a difficult round. I had a sense of what I wanted to do but my options were very limited with ingredients, but that's half the fun. My inspiration for the dish were some old Thanksgiving photos I was looking at the other day. "Autumn" seasoned is in reference to a flavor profile one would expect during that time of year but presented in a fine dining style plating. The vertical will need to wait until next week unfortunately. Running on little sleep with an early morning for an out of town trip over the weekend. Overall it a enjoyable night. I see a lot more Cordon Bleu in my future, without the chore of working with subpar frozen chicken!

Proof of frozen ingredients enclosed.

>>7478132

Top 3 feeling good about that. Looking forward to this next round. I'd like to see if anyone completely transforms their frozen ingredients instead of a heat and serve.

I would commit unspeakable acts for some right now.

>>7465948

Yes chef

>>7465920

Thanks bro, I'm about one more Moscow Mule away from гoвopя идeaльный pyccкий. Knew there were some mistakes in there, I'll give it up in the morning after my hike.

>>7465910

As far as ceramic dishware goes you can't beat it for the price!

>>7465869

I know where you're coming from bud, I'd have loved me some meat in there too. Pancetta is a really salty meat though, it may have been very off putting if left in. On the plus, all that rendered fat that came out really gave it a very meaty flavor, you'd have sworn there was actually meat in it. Appreciate the score.

>>7465211

See pic for vertical

>>7465773

Fair judgement. The flavors might not be for everyone. The mindset behind the dish was to awaken the appetite and have the individual crave more food which is the main premise behind an appetizer. Everything on the plate from portion size to ingredients, even temperature, was meant to stimulate the palette and contrast flavors. The stuffed mushroom was savory and warm, mimicking the flavor of meat which would make you more hungry while not weighing your stomach down. The herb goat cheese cucumber prosciutto wrap was meant to be light and refreshing to offset the mushroom. the cilantro-lime vinaigrette shocks the taste buds and increases cravings much like how people eat something spicy and can't stop eating whatever it is. I hope that gives some insight into the choices I made for that dish.