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Post by Man Alive! on May 14, 2006 12:22:08 GMT -5
1 MINUTE TO GO!
Fukui: Alright, one minute to in Battle Broccoli. Challenger Jeung Dae, here because of a special request to Chairman Kaga, battling Iron Chef Italian Masahiko Kobe with a theme ingredient used in both Korean and Italian cuisines. It's been a great battle, with a total of almost twenty dishes! The tasting panel is going to have a hard time today!
30 SECONDS TO GO!
Fukui: And the battle is winding down, now, both chefs are done with cooking and plating...
10 SECONDS!
Fukui: Looks like it's smooth sailing from here!
5 SECONDS... 3... 2... 1...
*The Gong of Fate sounds*
Fukui: And that is it! The cooking is done, and the Broccoli Battle is OVA!
Post ---------------- Okay, great job everyone. If all chefs could please PM me a list of their dishes, along with a brief description of each, that would be fabulous! Also, tasters, get ready for judgement. Right now, we'll hand it over to Ohta for some interviews! ---------------- End
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Post by allezcuisine on May 14, 2006 12:26:09 GMT -5
post------------------------------------ Great job, Arrianna. I'll be sending you my dishes, MA. end--------------------------------------
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Post by Arrianna on May 14, 2006 13:26:02 GMT -5
Post---------------- Thanks AC. PM sent. endpost-----------
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Post by mickster on May 14, 2006 17:15:05 GMT -5
Ota (Chef Jueng, You were working in overdrive, how do you think your dishes turned out?) (Iron Chef Kobe, good job out there, you are facing a formidable challenger today, how do you think your dishes turned out?)
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Post by allezcuisine on May 14, 2006 17:19:51 GMT -5
Kobe: I think my dishes turned out pretty good today, yeah, pretty good.
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Post by Arrianna on May 14, 2006 17:23:02 GMT -5
Jeung Dae: It was difficult with the time limit but I am very happy with the results. Thank you.
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Post by mickster on May 15, 2006 9:36:09 GMT -5
Ota (Well fukui-san, there were have it, battle broccoli. Now comes the real test, tasting. This has been a fast and furious battle. Back to you.)
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Post by Man Alive! on May 15, 2006 16:53:12 GMT -5
Fukui: Thanks Ohta!
DISH PRESENTATION
Fukui: The challenger has made a traditional 9 dish Korean meal served in 5 courses.
The first course is a Samgyetang, chicken ginsing, soup. The stuffing in the hens has been enhanced by the natural nuttiness of the broccoli hearts and the entire dish enhanced by the chicken and Kai Lan broth it was cooked in. A vitalizing and healthy dish.
The second course is a selection of appetizers. Pan Fried pork & Romanesca dumplings with a savory and hot dip. Marinated beef that will be grilled at the table and served wrapped in baby Kai Lan leaves with a hot bean paste dip. A whitefish, radish and Kai Lan Kim Chee along with the cabbage and broccoli heart Kim Chee proved a nice hot pungent or sour counter to the mildness of the fresh steamed rice bowl. An excellent combination for a light lunch or to stimulate the appetite.
The third course is a collection of vegetarian dishes beginning with Naengmyon, chilled buckwheat noodles. The noodles are topped with steamed Kai Lan and juliened broccoli hearts and served with a Kai Lan vegetable broth. The lightly blanched baby Kai Lan on the side allows you to enjoy it's natural flavor and the crispyness of the Cucumber and Romanesca Kim Chee is the perfect accent to this refreshing combination.
The fourth course is a dish found in every home in Korea, Pibimbap. The hot clay bowl crisps the cooked rice around the edges creating a nice contrast with it's natural fluffiness. The rice is topped by a threesome of Romanesca, Broccoli, and Kai Lan that were lightly steamed and then topped with grilled beef and oyster mushrooms. An egg with it's soft yolk sets off this dish to perfection.
Our last and fifth dish is a set of celebratory style salads. Fruit, oysters, and roasted pine nuts are served on baby Kai Lan leaves and drizzeled with Kai Lan flower syrup. The sweet and nuttiness of this dish is a perfect accompanyment to the crisp and slightly bitter Kai Lan leaves.
The next salad is squid and seabream sliced thin and lightly marinated with broccoli hearts, roasted pine nuts, and green onions. The entire dish is then topped off with shrimp. The natural delicate flavor of the raw seafood is made all the more delicious by the nuttiness of the crisp broccoli hearts.
The entire experince is enhanced by the Yuja Tea made from candied Yuja fruit and garnished by candied Kai Lan flowers. The fruity flavor is perfect for setting off the flavors in the salads to their best. The perfect ending to any meal.
Iron Chef
The Iron Chef has prepared nine dishes.
First is a Broccoli and Tomato salad. The flavor of fresh broccoli is wonderful, and much different than cooked broccoli. The Iron Chef wanted to show the panel this difference. Also added in this dish is handmade tortellini, made with ricotta cheese and both broccoli florettes, and flowers. All of this is marinated in a vinegar and oil dressing, with fresh herbs.
Next is broccoli egg rolls, Italian style. He started out by sautéing some garlic in a little olive oil, then added the Chinese broccoli. Next, some Italian sausage was added, and the Iron Chef let that cook for a bit. He added provolone cheese and seasoned it then spooned it into egg roll wrappers. They are fried, and served with a balsamic vinegar and oil dipping sauce. Black sesame seeds make a wonderful garnish to this dish.
The next dish is a broccoli ravioli. The brocoli leaves are pressed into the pasta, making a wonderful appearance. The ricotta cheese mixture is flavored with brocoli. The tomato sauce is flavored with brocoli, and capers.
Broccoli Pizza is the next dish. The pizza is a Bianco pizza, or a white pizza. The creamy mixture of mozzarella, provolone, parmesan, and ricotta cheeses, along with some broccoli flowers and basil, are the base for this pizza. On top is broccoli florettes, eggplant, and sliced mushrooms.
The next dish is called Brocoli and Chicken Alfredo Soup. The creamy soup has brocoli pruee in the base, and along with chicken there are chunks of broccoli in the soup as well. Bow tie pasta is thrown in too.
For his next dish, he made a homemade broccoli fettucini. The Iron Chef used the broccoli just as he would use a spinach. The sauce over the fettucini is a creamy seafood sauce, made with cream, parmisan cheese, bay scallops, shrip and crabmeat. Broccoli florettes, truffles and sliced mushrooms are also added.
The next dish is an Italian take on the French dish Chicken Cordon Bleu. He used mortadella, swiss cheese and some Chinese broccoli, which gives this dish wonderful color. The chicken was cooked, briefly and then the mortadella and swiss cheese were added. Then each one was rolled up, sealed with a toothpick, and popped into the oven. The simple sauce served with this dish is made of parmisan cheese, butter, milk, seasonings, and truffles.
My next dish is a stuffed beef tenerloin. A broccoli stem is rolled in a slice of prosciutto, then rolled in a thin slice of beef, which has mozzarella in the middle. It is slowly cooked in a red wine and sun dried tomato sauce.
Last is broccoli ice cream. The flavor of the broccoli is sweetened, and is has a wonderful and unique taste. He started out with a very creamy ice cream mixture, then added the broccoli puree. It was thrown into the ice cream machine, and now it is just right, a wonderful creamy texture. On top of the ice cream is a few peices of broccoli flowers, and granola, covered in either milk, or white chocolate. For those who like their sweets, whipped cream and a cherry are added on top of this unique dessert.
Now for the moment of truth, tasting and judgment. On the panel today are:
Former Lower House Member Shinichiro Kurimoto Photographer Tenmei Kanou Actress Julie Dreyfuss And Culinary Critic Asako Kishi
First, the dishes of Challenger Jeung Dae.
Post ----------------- Whew! Another long post done! What a relief.
Alright, Arianna, you're up. Introduce dish #1. ----------------- End
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Post by Arrianna on May 15, 2006 20:51:01 GMT -5
Traditionally Korean food is all served at once. Breaking the meal into 5 courses allowes me to show you the many different facets of Korean cooking. Every meal begins with soup and I've brought to you a healthy favorite, Samgyetang. It is said that if you eat this on a regular basis you won't get sick. Whole hens are stuffed with cooked rice, ginsing, garlic, dried fruit (in this case jujubes), and nuts and then cooked in broth. Since broccoli hearts have a natural nuttiness when prepared correctly I have used them in place of the nuts in the stuffing and then I infused the entire dish with the flavor of the Kai Lan in the broth. First breath in the aroma and then try to get a little of the chicken and flavored rice at the same time. The broth should taste just a little sweet as well as savory. The hen has been cooked until it falls apart allowing the soup be eaten with only a spoon. Post--------------------- Is using the image alright? Endpost-----------------
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Post by missteetheironchef on May 16, 2006 9:12:38 GMT -5
post------------ Yes, definitely! endpost-------
Dreyfuss (breathing and tasting Dae's Samgyetang): I love the way the ginseng and broccoli cooperates. Its texture is not too thick and not too thin. The aroma is not strong at all.
Kishi: This dish proves to the most delightful, and healthy way to eat. I can taste the nuttiness of the broccoli and the rice. Seems aromatic, yes.
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Post by mickster on May 16, 2006 15:37:49 GMT -5
Kanou (This is a wonderful dish, a good comfort food and something that I think should be eaten on a cold night in a room with a lit fireplace. Yes, this is soooo good. the presentation is wonderful.) Post.... Really nice to have the image to refer to, good work, arrianna end.....
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Post by Man Alive! on May 17, 2006 17:14:33 GMT -5
Kurimoto: This is a wonderful dish: the presentation is great, and so is the flavor. I also love the gentle aroma of this dish. It prepares you for the subtle, yet profound flavor of the soup.
Post ------------------- Arianna, I forgot to mention that you don't have to wait for all the judges to respond to a dish before moving on. Get one or two comments, then introduce the next dish- waiting only slows things down.
Also, thanks for the picture. ------------------- End
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Post by allezcuisine on May 17, 2006 17:24:54 GMT -5
post------------------------------------------------------- I think posting pictures is a good idea. We should all do that, if one can get the picture. end----------------------------------------------------------
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Post by Arrianna on May 17, 2006 21:31:10 GMT -5
Post-------------------------------------------------- Thanks MA, I was wondering about that. Sorry it took so long, my connection died. End Post-------------------------------------------- For the second course I have made a selection of appetizers. I like to think of this as a small meal. The light lunch one might have with their family. *Chef Jeung Dae grills the marinaded beef and slices it into strips before serving.* This dish is called Pulgogi. Marinated freshly grilled beef strips are sliced and eaten wraped in fresh greens, in this case the baby Kai Lan leaves. Their crispness should contrast nicely with the savory beef. There is a small dipping bowl with hot bean paste in it for dipping the meat in. You can control the amount of heat by how much or little paste you put on it. The Pulgogi is eaten with your hands. Next is the Mandu, the Pork & Romanesca dumplings. They have been lightly drizzled with sesame oil for a nutty accent to the savory and crisp interior and then served with a savory and hot soy based dip. Again the heat is entirely in the dipping sauce so you can control it by how much you coat the Mandu. On the side is a choice of two kinds of kimjang. There is a pungent white fish, radish, and Kai Lan Kim Chee and a crisp cabbage, broccoli heart, and radish Kim Chee. Both are very hot so go easy if you are not accustomed to the flavor. Also the freshly steamed rice can be eaten along with it to temper the heat.
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Post by Man Alive! on May 18, 2006 12:59:17 GMT -5
Kurimoto: What can I say... these are exquisite. The mandu was my personal favorite, but in my opinion, all of the appetizers were delicious.
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