On May 20th, my friend Lucy and I competed in the 7th Annual Stanford Cardinal Cookoff on campus. While a bit different from previous blog entries, this experience is definitely worthy of mention- it incorporated many exciting aspects of the real Food Network Iron Chef program. Here are some of the guidelines:
- teams of 2 students
- 1 plate, featuring original recipes that incorporated portabella mushroom and beef tenderloin
- 67 minutes
- no prepared ingredients allowed
- 6 Stanford-affiliated judges
To top it off, the competition was held in a dining hall for the public to view. Check out the video at: http://www.youtube.com/watch?v=PToK
The Competition:
I had the pleasure of tasting some of the competitor's dishes after the cook-off ended.
Below is the menu Lucy and I came up with. Apparently, we were not the only ones who loved it- we won first place and a pair of mountain bikes! Many thanks to our coach, Chef Cruz too!
Pestobella delights- a twist on the classic personal pizza:
Breaded portabella mushroom, topped with pesto, pine-nuts, diced tomato, and sautéed tenderloin steak
Salad: Seared tenderloin steak served alongside mixed greens, tossed with shaved fennel, sautéed portabella strips, and cherry tomatoes that were marinated in a white vinaigrette
Chocolate Truffle- mushrooms and chocolate may not be your usual combination, but Lucy and I could not get over the pun, so we tried out around 10 recipes until it came out delicious
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