?

Log in

The Vegan Inventive Chef Community [entries|archive|friends|userinfo]
Vegan Inventive Chef Cook Off!

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

Links
[Links:| List of Cookoff Ingredients & Challenges Ingredient Suggestion Box ]
[External Links| The Cook's Thesaurus Get Inspired at Vegweb About Veganism Vegan Health Vegan FAQ Happy Cow World Dining Guide Vegan Society ]

potatoes! [Dec. 9th, 2007|03:32 pm]
Vegan Inventive Chef Cook Off!

quietgrrl
Post your potato recipes here by Sunday December 16 24:00 EST

Link3 comments|Leave a comment

Potato [Dec. 2nd, 2007|04:29 pm]
Vegan Inventive Chef Cook Off!

quietgrrl
Remember when Dan Quayle spelled potato wrong?
Actually the archaic spelling of potato is potatoe.

*sigh* The early 90's. But it doesn't matter if you know how to spell them, it's can you make 'em tasty?

This week's challenge is potatoes!



Potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum of the Solanaceae, or nightshade, family, or to the plant itself. Potato is the world's most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce — after rice, wheat, and maize ('corn').[1]



Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there.[9] Some of the more famous dishes include Papa a la huancaina, Papa rellena, Ocopa, Carapulcra, Causa and Cau Cau among many others.
Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis. They are also often sautéed to accompany a meal.
Colcannon is a traditional Irish dish involving mashed potato combined with shredded cabbage and onion. Boxty pancakes are eaten all over Ireland, although associated especially with the north, and in Irish diaspora communities: they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made with cooked and mashed potatoes.
In Northern Europe, especially Denmark, Sweden and Finland, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole and served with dill, these "new potatoes" are traditionally consumed together with Baltic herring. In the UK, new potatoes are typically cooked with mint and served with a little melted butter - Jersey Royal potatoes are the most prized new potatoes, and have their own Protected Designation of Origin.
In Western Europe, especially in Belgium, sliced potatos are fried to get frieten, the original French fried potatoes.
Potatoes are very popular in continental Europe as well. In Italy, they serve to make a type of pasta called gnocchi. Similarly, cooked and mashed potatoes or potato flour can be used in the knödel or dumpling eaten with or added to meat dishes all over central and Eastern Europe, but especially in Bavaria and Luxembourg. Potatoes form one of the main ingredients in many soups such as the pseudo-French vichyssoise and Albanian potato and cabbage soup. In western Norway, komle is popular.
A traditional Canary Islands dish is Canarian wrinkly potatoes or Papas arrugadas. Tortilla de patatas (potato omelete) and Patatas bravas (a dish of fried potatoes in a spicy tomato sauce) are a near-universal constituent of Spanish tapas.
North America
In the United States, potatoes have become one of the most widely consumed crops, and thus have a variety of preparation methods and condiments. One popular favorite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England "smashed potatoes" (a chunkier variation on mashed potatoes, retaining the peel) have great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, plus butter & salt for taste. A regional dish of Central New York, salt potatoes are bite-sized new potatoes boiled in water saturated with salt then served with melted butter.
A traditional Acadian dish from New Brunswick is known as poutine râpée. The Acadian poutine is a ball of grated and mashed potato, salted, sometimes filled with pork in the center, and boiled. The result is a moist ball about the size of a baseball. It is commonly eaten with salt and pepper or brown sugar. It is believed to have originated from the German Klöße, prepared by early German settlers who lived among the Acadians.
Poutine, by contrast, is a hearty serving of french fries, fresh cheese curds and hot gravy. Tracing its origins to Quebec in the 1950s, it has become popular across Canada and can usually be found where Canadians gather abroad.

Alright folks. Entry deadline is Sunday December 16 24:00 EST

The entry to post your entries is coming up.
LinkLeave a comment

Post Yr Pies Here [Nov. 22nd, 2007|12:26 pm]
Vegan Inventive Chef Cook Off!

quietgrrl
Post your pie recipes here.



By December 1st 24:00 EST
Link3 comments|Leave a comment

Save your fork, there's pie! [Nov. 13th, 2007|10:07 pm]
Vegan Inventive Chef Cook Off!

quietgrrl


Just in time for the holidays.
This round's vegan cook off is PIES!!!
Sweet or savory entries are go!

Entries must be recieved by Sunday December 1st! (Entry post to be posted later)



Here's some more info about pies from our friends at wikipedia:
A pie is a baked food, with a baked shell usually made of pastry dough that covers or completely contains a filling of fruit, meat, fish, vegetables, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. An example of a bottom-crust-only pie that is savoury rather than sweet is a quiche. Tarte Tatin is a one-crust fruit pie that is served upside-down, with the crust underneath. Blind-baking is used to develop a crust's crispiness, and keep it from becoming soggy under the burden of a very liquid filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated. Pie fillings range in size from tiny bite-size party pies or small tartlets, to single-serve pies (e.g. a pasty) and larger pies baked in a dish and eaten by the slice. The type of pastry used depends on the filling. It may be either a butter-rich flaky or puff pastry, a sturdy shortcrust pastry, or, in the case of savoury pies, a hot water crust pastry.
Occasionally the term pie is used to refer to otherwise unrelated confections containing a sweet or savoury filling, such as Eskimo pie or moon pie.

Regional variations

Pies with fillings such as pork, steak and kidney, minced beef or chicken and mushroom are popular in the United Kingdom as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops. The residents of Wigan are so renowned for their preference for this food-stuff that they are often referred to as "Pie Eaters" (though the historical reasons for this title are disputed). In honour of this, the main ingredient of a 'Wigan kebab' is the pie, which is placed in a barm cake to make up the popular local delicacy. The combination of pie and mash is traditionally associated with London. Shepherd's pie (which does not involve pastry) is also a favourite amongst people throughout Britain.
Fruit pies may be served with a scoop of ice cream, a style known in North America as à la mode. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.[1]
Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots and peas). Frozen pot pies are often sold in individual serving size.
The Australian meat pie has an iconic cultural status, being held to be the Australian National Food [citation needed]. These meat pies contain beef and gravy in a shortcrust piecase, often with a flakey top. The many different types of small commercially produced pies are popular forms of takeaway food in Australia and New Zealand, with one of the most widespread brands in Australia being Four'N Twenty Pie. Many bakeries and specialty stores sell gourmet pies for the more discriminating customer. A peculiarity of Adelaide cuisine in the Pie floater.
History

The pie has been around since about 2000 B.C., around the time of the ancient Egyptians. At some point between 1400 B.C. (the time of Greek settlements) and 600 B.C. (the time of the decline of Egypt), the pie is believed to have been passed on to the Greeks by the Egyptians.
From Greece the pie spread to Rome, somewhere around 100 B.C. by which time pies had already been around for some 1000 years. The first known pie recipe came from the Romans and was for a rye-crusted goat cheese and honey pie.
Pies appeared in England in the 12th century and were predominantly meat pies. The crust of the pie was referred to as the “coffyn” and there was generally more crust than filling. Sometimes these pies were made with fowl and the legs were left outside the pie to act as handles. For a long time the pastry crust was actually not eaten, serving only to preserve the moisture and flavour of the filling.
Pies went to America with the first English settlers. As in Roman times the early American pie crusts were not eaten, but simply designed to hold the filling. Today, virtually every country in the world has some form of pie.



Alright friends.... get baking (or if you want to make it raw get blending?)
Good Luck!

Again that entry time and date is Sunday December 1st at midnight EDT

p.s. Arclight will be posting the award soon.
Link2 comments|Leave a comment

Don't Forget! [Oct. 21st, 2007|03:06 pm]
Vegan Inventive Chef Cook Off!

quietgrrl
Post your blackberry recipes tonight!!! I can't wait to see them!
Link

A Reminder from Your Friends at Vegan Cookoff [Oct. 14th, 2007|08:06 pm]
Vegan Inventive Chef Cook Off!

quietgrrl
Hey y'all... don't forget to post your blackberry recipes by tonight at midnight!
Link3 comments|Leave a comment

Community for the taking [Sep. 16th, 2007|09:04 pm]
Vegan Inventive Chef Cook Off!

webtar
Dear fellow creative vegan cooks,
As you may have noticed, your moderators have severely slacked after taking a break. Would you like to take over the community? Comment here if so. We would love to have the community come to life again but we are unable to.

General Tasks:
- Every other week (or the time frame you select for the challenge) gather information and post about the selected ingredient for the challenge.
- Post asking for entries.
- Post a poll with links to each entry
- Create a post congratulating the winners.

It's nice to have two moderators to keep the pace up with research and posting polls at certain times. Also, if one is out of town or computerless for a week, the other one can take over as necessary.
Link13 comments|Leave a comment

Who's blending food? [Apr. 13th, 2007|04:29 pm]
Vegan Inventive Chef Cook Off!

indriya
Don't forget to post your recipes here! Entries close Sunday April 15 USA.

Blender challenge info: here
Cookoff info: here

P.S. Cookoff moderator "moontorch" is now known as "indriya"!
Link

The Blender Challenge [Apr. 4th, 2007|10:01 am]
Vegan Inventive Chef Cook Off!

indriya
Enter your best blender/food processor recipes here!



For more information or to ask questions, see info post and/or community info page.

You have until Sunday April 15th to enter your recipes!
9pm West Coast USA (Sunday).
Midnight in New York (Sun/Mon).
4am UK (GMT). (Monday)
2pm East Coast Australia (Monday).

Good luck!
Link2 comments|Leave a comment

Coconut recipe winner [Apr. 3rd, 2007|08:53 am]
Vegan Inventive Chef Cook Off!

_unsure





1st place: nou with Coconut-ginger jelly served on a coconut and almond tuile
2nd place: weizenwind with Raw cherry-coconut truffles
3rd place: missruckus with Red lentil, curry and coconut veggie stew



- - - - - - - - - -
Sorry guys, I think I went a little overboard with the award... it'll look different for the next contest!
Link7 comments|Leave a comment

navigation
[ viewing | 10 entries back ]
[ go | earlier/later ]