Armchair Chopped - First Try

This type of post would constitute a "special feature."

In January 2009, the show Chopped was first aired on Food Network. I'm not sure when I started to watch this show but was instantly captivated...

Chopped is a show about culinary creativity and spontaneity. A group of contestants is presented with a basket of "mystery ingredients," which usually consists of 3-5 random ingredients (fresh, processed or a mixture). The chefs are then tasked with making a composed dish to present to a panel of judges. Initially 4 chefs prepare an appetizer...then one is chopped. Three chefs are then charged with making an entree with another set of ingredients...then one more is chopped. The remaining 2 chefs making a dessert with a new set of mystery ingredients, some not even considered for a dessert. The last chef standing is the "Chopped Champion."

On more than one occasion I have found myself playing along while the show goes on. What would I make with the same ingredients. What would I make in my mind from the comfort of our double wide recliner. What would I make if I were playing "Armchair Chopped"?

I had considered designing a cookbook entitled "Armchair Chopped" to highlight some of the winning chefs, the dish that helped them win their episode, and, especially, the strange collection of ingredients that were presented. To top it all off, I would include a dish of my own using the same ingredients. The problem is, I don't know what kind of legality is involved with this kind of project and what type of interest there would be in publishing such a book. It is not all that practical, I suppose, as not often do you think to use things like oysters, ginger cookies, kale, and other random ingredients together. So, for now, I have tabled this idea until I have a more concrete design in mind.

In any case, I still play "Armchair chopped," when I can. Recently (01/18/11), the chefs were presented with a mystery basket containing the following ingredients and tasked with preparing an appetizer in 20 minutes.

Fontina Cheese: A soft, cow's or sheep's milk cheese, Fontina melts easily and has a mild flavor.


Fontina Cheese

Speck: Similar to prosciutto, Speck is a cured ham that has been air dried.

Speck

Toy Box Squash: This ingredient is not actually a single ingredient at all. If I understand correctly,  it refers to a collection of summer squashes: Zephyr, Sunburst, Ronde di Nice, etc.



Zephyr squash - a type of "toybox squash" 

Marrow Bones: This ingredient is what it is...bone with marrow in the center. The marrow is primarily fat and can add richness to a dish or as a dish. Roasting it is the most basic way to cook and serve this ingredient. 

Marrow bones

I spent most of my minutes agonizing over how to work with the marrow bones and then how to use it. I've never actually used or tasted marrow and, frankly, it is a bit disconcerting. Marrow, along with other ofal (if it would be in this same category) is not all that enticing to me. However, I haven't had the "pleasure" of tasting these "cuts."

It was easy enough to take a stab at preparing an appetizer with the cheese, speck and squash, but much more difficult to incorporate the marrow.

The dish I composed would be truly an appetizer. It would consist of Broiled Fontina and Speck Polenta Fries with Fried Toybox Squash and Marrow served with a lemon-ginger aioli and spicy marinara.

It is hard to imagine how well this dish would be received or how feasible the preparation would be in only 20 minutes. But without being part of the actual competition, it is hard to determine whether my ambition would help me rise to the top or get chopped up front. I imagine that I would receive some criticism regarding the discontinuity between the parts of the dish (i.e. it might be perceived as 2 dishes) and perhaps for a lack of ingredient manipulation - creativity. In the end, the marrow is still the tricky ingredient and understanding how to work with it is the key. I don't know if I can tempura fry bone marrow with any great success but it can't be much worse than pork rinds...

Regardless of how practical the dish is, I appreciate the exercises in creativity and hope to challenge myself again in the future.