Culinary Challenge 13 – Garden and Farmer’s Market Inspiration
Michael Natkin issued our 13th culinary challenge with the directive to take inspiration from your garden or local farmer’s markets, create an amazing dish, and then post photos and recipes directly to the ChefSteps site, using the same tools as the ChefSteps team: Choose Recipes > Add Recipe and fill it in.
We had a lot of marvelous entries and postings of recipes on the ChefSteps site. We hope to see a lot more recipes posted as folks become familiar with the tools available.
Here are the picks:
Chris Young chose Christina Bollinger’s Roasted Marrow Bones with Pickled Shallots. “It’s very evocative of the Roasted Bone Marrow and Parsley Salad that Fergus Henderson serves at London’s Saint John. I used to go all the time when I lived in London, now I rarely get to go, so Christina tapped into a bit of nostalgia.”
Michael Natkin on his choice, “There were so many delicious looking entries for this challenge, it was hard to pick! And it was a delight to see how you each adapted the new recipe entry tool to share your work. I really appreciate the feedback that you guys have sent me, and we’ll keep working to make it better over time. I chose David’s Yukon Gold Gnocchi with Braised Radish because he used a lot of the features of the recipe tool, and because I’m a sucker for braised radishes. I like how he turned them to match the shape of the gnocchi and then used the radish skin as garnish.”
Grant Crilly picked Frank’s delicious looking Braised Pork Belly, Watermelon, Nasturtium, Watercress and Pickled Watermelon Rind because “it’s pork belly and watermelon!”