We decided to forgo the traditional Labor Day activities (plus, it's 45 degrees up here, making it entirely too cold for barbequeing), and had an Anthony Bourdain-inspired cook-off! It's "No Reservations" meets "Iron Chef" in the Chase household.
In honor of Anthony Bourdain's 100th "No Reservations" episode (France!), each of us selected a dish that we had never before attempted. We prepped and cooked each dish and ate mini portions of each - one per episode during the countdown to the 100th episode
The "rules" were:
- A recipe you've never made before
- At least one ingredient must be from the Farmer's Market
The menu (after convincing Pete that maybe it doesn't have to be a mystery until the last moment...) was:
- Watermelon, basil and feta salad (Petra and Adam)
- Risotto Carbonara with prociutto and poached egg (Amy)
- Red-Cooked pork (Joe)
- Lapin Gibelotte (French rabbit stew. Whoa) (Pete)
All credit goes to Joe, who concocted this fantastic plan.
Here's the proof (bear with me as I give in to my obsession with food...):
Pete and Joe
Frying prociutto. Mmmm, fried.
Watermelon salad, so good!!!
Frying the pork belly
Joe is a master chef and the most meticulous "prepper" I've seen in action.
I think I have concocted a smashing version of Risotto Carbonara - with prociutto and a poached egg. Holy smokes.
Fabulous friends Adam and Petra! Thanks for coming you guys, we'll have to come up with another excuse for a themed dinner!
Red-cooked pork belly close-up. Crazy good.
Silliness with chopsticks.
And the grande finale, just in time for the 100th episode, Pete's Lapin Gibelotte. Totally scrumptious. No Fatal Attraction jokes, please.
In honor of Anthony Bourdain's 100th "No Reservations" episode (France!), each of us selected a dish that we had never before attempted. We prepped and cooked each dish and ate mini portions of each - one per episode during the countdown to the 100th episode
The "rules" were:
- A recipe you've never made before
- At least one ingredient must be from the Farmer's Market
The menu (after convincing Pete that maybe it doesn't have to be a mystery until the last moment...) was:
- Watermelon, basil and feta salad (Petra and Adam)
- Risotto Carbonara with prociutto and poached egg (Amy)
- Red-Cooked pork (Joe)
- Lapin Gibelotte (French rabbit stew. Whoa) (Pete)
All credit goes to Joe, who concocted this fantastic plan.
Here's the proof (bear with me as I give in to my obsession with food...):
Pete and Joe
Frying prociutto. Mmmm, fried.
Watermelon salad, so good!!!
Frying the pork belly
Joe is a master chef and the most meticulous "prepper" I've seen in action.
I think I have concocted a smashing version of Risotto Carbonara - with prociutto and a poached egg. Holy smokes.
Fabulous friends Adam and Petra! Thanks for coming you guys, we'll have to come up with another excuse for a themed dinner!
Red-cooked pork belly close-up. Crazy good.
Silliness with chopsticks.
And the grande finale, just in time for the 100th episode, Pete's Lapin Gibelotte. Totally scrumptious. No Fatal Attraction jokes, please.
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