Food Network Cooking Club Challenge (April)

This is Food Network Canada and it is called Foodtv. Each month we vote on the recipe from 3 choices. This month Laura Calder's Mushroom Ravioli won. It is a really neat presentation and I already have a few idea's. I actually voted for Jamie Oliver's recipe since we just did a pasta type dish in February.

The March results, Part I, are available to look at. My entry is in this group. After Part II is available, they'll announce a winner.

Food Network- Cooking Club Challenge (March)

This month's challenge on the Foodtv.com Cooking Club Challenge was Beer Battered Onion Rings. I wasn't wild about making them in general because I don't think onion rings are challenging. I make onion rings the way my Mom taught me. Dip in milk, dredge in flour and fry. Yummy, crisp, light and piled high! The only place I have ever eaten them like that was at MacArthur Park in San Francisco.

I decided to follow the recipe as shown and to create 2 dipping sauces. My Spicy Ginger Pear Chutney was a very good compliment to the thick battered rings. The remoulade was too rich for me.

Once the batter began to get thick due to the corn starch I thinned it out with remaining beer. I preferred this thin crispy texture to the thick batter.

Food Network- Cooking Club Challenge (February)

I came across a Cooking Club on FoodTv.com and decided it sounded like fun. In February the recipe I made was Michael Smith's Hand Made Gnocchi with Tomato Sauce.  I first baked potatoes, then made gnocchi by hand.  The easiest part was combining the ingredients for the sauce which is roasted for an hour.

I made a few changes to the recipe, which is allowed. Preheat oven to 375. Tomatoes aren't in season so I replaced half of them with 1/2" Diced Eggplant. I omitted the green olives and kept the 1 Jar Calamata olives whole. 1 Pint of Whole Grape Tomatoes.  I seasoned with S&P and Fresh Oregano rather than thyme and tossed them in 1/4 Cup Olive Oil. 

Bake uncovered for 45 minutes or until all the eggplant is cooked.  With 15 minutes to go, I decided to add a Splash of Balsamic Vinegar because I needed to thicken the watery moisture from the eggplant and  added a layer of complexity. The vinegar cuts the rich olive oil, too. Lastly, I cooked the gnocchi and topped with the sauce. Added freshly grated parmesan and served hot!