It’s that time again! We took a 3 month hiatus from our cooking battles, but it started once again. This time, the theme was Root Vegetables and Tubers. Priti and Chirag chose the theme and hosted this battle. What a versatile secret ingredient!
Manish and I were responsible for the appetizer and cocktail course. Our idea was to arrange a “three course” amuse bouche of sorts… We were going to start with a crudite of radishes and carrots, and place them on our himalayan pink salt brick. A little sweet cream butter was going to accompany these crudites. We were going to halve a cooked purple fingerling potato, hollow out the center, and pipe in a sunchoke puree. We were going to lay a piece of wild boar bacon on top – sort of a play on the double stuffed potato. Then we were going to created a “scalloped scallop.” A seared scallop, topped with tiny little rounds of scalloped potatoes, resembling scales of a fish. Sadly, we were unable to follow through with the prep of this course due to scheduling issues that morning, so we stepped out of the competition. But our kind competitors allowed us to partake in the meal, and judge! So, here are the highlights from the evening…
The first course, created by Sejal and Rick, showcased the earthy and spicy tones to what some of our favorite root vegetables pair best with! A perfectly pan grilled “Indian spiced” lamb rib chop was accompanied by a sweet potato and rosemary puree as well as a refreshing carrot soup. Such delicate flavors with an incredibly robust appeal! The colors and flavors of the dish were so vibrant and melded so harmoniously.
The main entree combined aspects of both comfort and elegance – which resulted in a gorgeous presentation and delicious flavors! A maple glazed pan seared salmon fillet was served over a sunchoke and purple potato puree. Alongside was a savory and rich root vegetable cobbler, and a hearty pasta that had some more roots folded into it. Every “theme” element was incorporated beautifully in this dish by the hosts, Priti and Chirag.
Finally, dessert (the winning dish!) was brought to the table by Jigna and Piyush. I think that I can speak for everyone at the table when I say that we were all incredibly impressed by the use of the normally “savory” ingredients in this decadent dessert. 
The gorgeous plating offered a warm sweet potato cake accompanied by a coffee-caramel sauce, a fennel gelato, a chocolate-ginger gelato, a fennel brittle, and a drizzle of raspberry coulis.
The flavors went so well together – the earthy and warm spices from the cake and the caramel were such a lovely contrast to the fresh and bold flavors of fennel. I was surprised at how well the chocolate and ginger matched – it was as though all of these components were MEANT to be eaten together. Kudos to to the “Fanwood” Bardolias!!
To my fellow food battlers – as always, it was such an honor and pleasure to dine with all of you – thank you for the amazing meal, and for giving me a reason to smile on a not so bright day. Love you guys!! 🙂
Nantucket Bay Scallops (Sashimi style) with just a drizzle of lime and some snipped chives. This paired magnificently well with the 2007 Gilbert Picq Chablis. The incredibly fresh, sweet scallops offset the zippy acidity and mineral tones of the Chablis. We also had the delicious Pacific Peale Passage oysters along side – creamy and rich with still the briny flavor that you expect with a raw oyster. The brown sauce in the picture is just a little ponzu/soy dipping sauce – but we didn’t need it! (Thanks to Nick at 
The “Soft Boiled then Breaded then Fried” (Blue Hill style) Egg atop truffled barley risotto with the 2000 Lopez de Heredia Vina Tondonia Rioja. The earthy tones of the barley and the wine matched 
perfectly. Here are the before and after pictures of the dish… Once you cut into the egg, the soft yolk blends into the base and creates a velvety sauce-like texture to the risotto.
Another egg favorite… Soft egg Raviolis with Truffle Cream. These little pockets of flavor exploded with savory goodness. We first mixed together fresh ricotta with some Parmiggianno Reggianno, some fresh lemon peel, and a light sprinking of sea salt. Placed that in the middle of a fresh pasta round, and then topped the dollop of ricotta mixture with an egg yolk. Top that with another pasta round (carefully,) seal the edges, and voila. Soft egg ravioli! After a very brief simmer in a shallow pan of water, the raviolis were dressed with the truffle cream. This paired with the 
This menu inspired me to create something similar – Indian spiced Lamb Chops with Carrot-Ginger Puree and Spinach simmered in Yogurt and spices.
Speaking of Christmas – my girls gave me my very first Macaron cookbook. As many of you know, I’ve blamed bad recipes, my oven, and lack of time to my inability to create those little Parisian masterpieces. I’ve attempted over a dozen times, and a few of those attempts were successes (perfect macaron “feet” and all!) Now I have no excuse! I will most definitely blog my efforts later this month, as Maya has already asked me to bake her a “Macaron cake” for her 11th birthday. It’s a challenge… so I’ll try it!
I can’t forget the adorable and expertly inventive dessert – Bacon and Eggs. Sous Chef Joe Sparatta removes the top of an organic egg, removing its contents and filling it with brioche french toast. Then he tops that layer with a creamy egg and bacon custard, and a creamy maple foan tops off the egg. On the side of the egg is a strip of bacon and a slice of french toast. It’s even better than it looks in the picture!