PAPER CHEF 30 – The Roundup
Just take a look here! We’ve got a beautiful PaperChef event logo that has been graciously created by Toontz of Okara Mountain who heard my cry for help and stretched out a helping hand! Thanks a lot for this, I really appreciate it, yet another proof of what great community the food blogging community is! I will post two sizes of it every month when I announce the event and feel free to lift it and use it when you blog about your entries!
Good news, this month we have seven entries and I hope this is just the beginning! I am specially happy as all the entries are very good so The Judge will have a real hard time deciding he he!
First to send me her entry was Maybelle’s Mom from Feeding Maybelle who despite no electricity and an impressive coming and going of cousins and aunts managed to make a wonderful Orange Curried Lamb with Toasted Buckwheat in Tangerine Vinegrette. That’s dedication!
Buckwheat galettes filled with ground lamb & peas and served with a leek soubise. That is the impressive creation by my friend Mike from Eat Me! who was inspired by his grandma’s meat filled crepes.
Another good friend of mine has sent me an entry for the Paper Chef, Tanna of My Kitchen in Half Cups, she made Kefta Varnishkas, an intriguing mix of Moroccan and Russian cooking that shows how good it can be to mix cultures!
This was Melissa’s of Alosha’s Kitchen first food blogging event and it seems to me that she got the Paper Chef spirit straight away, it’s all about challenging yourself to be creative within a relative restricted frame, i.e. 4 ingredients, and to use new ingredients or at least use them in new ways, not so much about winning the event. Well that is how I feel about it anyway and that is why I love the PC. Melissa made appetizing Lamb and Buckwheat meatballs with Pea and Leek Purée, check out her excellent serving suggestion at the end of the post!
Hank of Hunter Angler Gardener Cook came up with a Spring lamb sugo where he got to make buckwheat pasta and a tasty lamb sugo to go with it, he says it was time consuming (as all sugo making is) but I’m sure it was worth it!
And to finish the roundup, I made Pea and Leek Broth with Lamb Fricadellen and Buckwheat Dumplings here at Lucullian Delights
A big Thank You to all participants, you saved the Paper Chef this month and I am deeply impressed by your creativity!
So now, get over to the Paper Chef blog to see the roundup with photos, and even more important: vote for People’s Choice!