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Post by Arrianna on Oct 28, 2006 16:42:59 GMT -5
Ishida: *looks doubtfully at her plate*
Is it just me? The lamb is... heavy and I can't taste the pumpkin it just tasts like lamb, sweet lamb.
Maybe if you had put the stuffing on the side or top instead of inside.
I really like the greens and the dressing.
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Post by allezcuisine on Oct 29, 2006 12:13:19 GMT -5
Ishinabe: Thank you.
Ishinabe: I apologize, Ishida-san.
Ishinabe: OK, here we have the beautiful Foie Gras and Pumpkin stuffed Gnocchi. The gnocchi is stuffed with a seasoned foie gras and pumpkin mixture, and is topped with the bright-colored curry sauce. On top, in the middle, are some black truffles, which give a bite to the creamy dish. The curry and pumpkin should match nicely, and the foie gras should tie the dish together. Please enjoy.
----------------------------------------------------------------------------------------- Next is "Foie Gras and Pumpkin Stuffed Gnocchi." This French dish truly shows the real talent behind our Iron Chef dressed in green. The gnocchi are stuffed with a foie gras and pumpkin mixture, which is an extremely harmonious blend of flavors. Then, Iron Chef Ishinabe prepared a curry sauce, infused with black truffle. He then topped his gnocchi with this elegant sauce. The beautiful bright yellow sauce is highlighted with a rounded dash of black truffles right in the center; this is truly an eye-catching dish. -------------------------------------------------------------------------------------
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Post by Arrianna on Oct 29, 2006 12:46:54 GMT -5
Ishida: Ohhhh... this is beautiful.
*tastes*
Ohhhh... heavenly. The truffle curry sauce is so, so... and the foie gras and pumpkin gnocchi just melt in my mouth. It's intense and rich and tender. This is one of my favorite dishes tonight and I didn't think it would be.
*blushes* sorry.
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Post by allezcuisine on Oct 29, 2006 13:00:32 GMT -5
Ishinabe: There is no need for "sorry," Ishida-san! *Laughs* I am glad you are enjoying this.
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Post by achen on Oct 29, 2006 13:58:24 GMT -5
Okada: These Gnocchi are delicious. They are not heavy as I would have expected from the filling. There is great skill in stuffing these small Gnocchi. The only downside to this dish is the use of curry. It overwhelms the pumpkin in this dish. Mind you that I love curry, but with all the heavy items like the Foie Gras and Pumpkin inside, the curry just adds too much richness to this dish. Otherwise a delightful dish.
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Post by missteetheironchef on Oct 30, 2006 12:27:18 GMT -5
Kishi: Gnocchi has such a wonderful texture when you add the pumpkin and the foie gras. Never too rich.
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Post by allezcuisine on Oct 31, 2006 7:08:30 GMT -5
Ishinabe: Thank you.
Ishinabe: Next is Pumpkin Gratin. I started out with some puff pastry at the bottom, then layered some bacon, potatoes, and pumpkin. It all got baked with a blend of cheeses and bread crumbs. Please enjoy.
----------------------------------------------------------------------------------------- Fifth is "Pumpkin Gratin." This wonderful dish started out with a layer of puff pastry at the bottom, then a layer of bacon, potatoes, and pumpkin on top. The finished product was baked with various cheeses, and has a beautiful layered look to it. This dish is plated on a solid block of marble, inside of a solid white bowl, to bring out all the wonderful colors in this dish. --------------------------------------------------------------------------------------
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Post by Arrianna on Oct 31, 2006 11:32:01 GMT -5
Ishida: This plating is really pretty. I love the use of the marble slab. I almost don't want to destroy it.
*cuts a piece off with all the layers and eats it*
mmmm.... delicious. The cheese and bacon are so nice with the pastery and vegetables. It balances so well.
*giggle* I love it when the cheese stretches like that.
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Post by missteetheironchef on Oct 31, 2006 12:02:13 GMT -5
Kishi: I love it when you substitute potatoes for pumpkin for the gratin. It's like a pot pie also. To me it's spot on all the way.
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Post by achen on Oct 31, 2006 19:13:36 GMT -5
Okada: I like this dish. It is lighter than I thought. I must agree with my fellow tasters. But the only downside of this dish would be that the puff pastry is so soft to the degree of paste. I would have liked it better on top, nice and crispy. I must give it to you though, only the iron chef could pull a dish like this off.
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Post by allezcuisine on Nov 1, 2006 13:25:20 GMT -5
Ishinabe: Thank you.
Ishinabe: OK, next we have the Fried Curried Pumpkin and Baby Shrimp Ravioli. The shrimp and the pumpkin balance each other out extremely well, and the filling is very light, compared to how it would have been if I paired the pumpkin with something else. The ravioli has a crispy outside, and the filling is nice and moist. Under the ravioli is the curry sauce I prepared. You'll see some sprinkled pomegranate seeds on top of that, which really gives this dish a whole new flavor. On top is a little "hill" of micro greens which are lightly dressed with the pumpkin seed dressing. You''ll see, again, some pomegranate seeds on top, mainly for color. Please enjoy.
--------------------------------------------------------------------------------------- Next up is "Fried Curried Pumpkin and Baby Shrimp Ravioli." The lightly fried ravioli, filled with pumpkin and baby shrimp, has a crunchy outside, yet a moist, and creamy, but not heavy inside. The shrimp and the pumpkin work wonderfully together, and along with the hint of curry in the background, make a wonderful trio. Plated in a deeper dish, the ravioli is given height, and flavor with its accompaniment- a mound of micro greens. On top of the greens is a dressing made with pumpkin seeds, lemon, Parmesan, and parsley. Still, on top of that are some pomegranate seeds, for both flavor, and color. ----------------------------------------------------------------------------------------
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Post by missteetheironchef on Nov 1, 2006 15:07:35 GMT -5
Kishi: Very delightful dish. Wonderfully good. The curry is not too strong at all. And the greens are very delectable with the dressing.
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Post by Man Alive! on Nov 1, 2006 17:46:35 GMT -5
Kaga: Ishida-san, you haven't stopped talking all night- why so quiet now?
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Post by Arrianna on Nov 1, 2006 18:10:42 GMT -5
Ishida: I'm wondering why both the pasta's were topped with curry sauce... and whether it goes with the pumpkin seed dressing, or the pomegranate seeds
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Post by achen on Nov 1, 2006 19:14:08 GMT -5
Okada: I must agree with Ishida-san. There seems to be quite a bit of curry in the last two dishes. While I must say the curry goes with the pumpkin seeds but kind of clashes with the pomegranate seeds. May be a bell pepper sauce with the refreshing pomegranate seeds would have been better. This is also a nice dish.
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