Lucullian delights
Really nice executions. :D I didn't submit anything this time but I did think about what to do with the ingredients. I thought about making a lentil stew with winter squash in it with Iberico sausages. Then I was going to make mini Samosas filled with turkey and Anaheim peppers and deck the lentil stew with this....or the squash could have been kept for the mini Samosas so that there were 2 types of these on top of the stew. One with squash and one with turkey + Anaheim peppers. A pleasant kind of Russian roulette every time you ate one of the crispy morsels since you wouldn't know what was in it. 
Ilva, those peppers sounds really good!!
Also the mousse with squash and ricotta sounds very interesting... unusual flavour combination... would love to try it.
Hope you had wonderful weekend, Margot
What a beautiful and delectable trio for the Paper Chef, Ilva! I confess that the starter and dessert appeal to me more than the main course, but I am, as always, astounded by your creativity--I would never have thought to candy a pepper, or to make brittle of toasted lentils, for instance. The culinary decision I question is your use of raw squash. Are you accustomed to eating that vegetable uncooked? I've never eaten raw squash, and I wonder if I should try it (or if it's even advisable, from a nutritional standpoint).
I love the silver in all of these photos, too--the pattern in the background as well as the reflections in the metallic surfaces.
I have been away for three months (walking in the Rockies), but you might be pleased to know that one of the first things I did, upon returning to so-called civilization, was to look at your blog. I just had to see what I'd been missing!
You were very ambitious! Wow, three ways. Good thinking. I love the silver paper in that shot. Just beautiful. Creativity is defintely like giving birth, without the pain.
Murasaki- What a pity you didn't participate but there is still time, do it!
Coffee and vanilla- Thanks I did and thank you for your kind words too!
Lilian-Three months of trekking?? I did wonder what you were but I never imagined trekking for 3 months. Must be hungry now though!
Lori-Thanks a lot!
My goodness! I'm so impressed! You even did a dessert? I was actually thinking about doing an entry for PC this time, but I didn't really had the inspiration (besides it's impossible to find winter squash and Anaheim peppers unless you grow them yourself). And seeing what you accomplished, I'm kind of glad I passed on this one ...
-- Turkey toothpicks! Where do you get it all from??
Wow. Lots of work there and sounds pretty good! I couldn't participate this time round, so it's nice just to be a spectator
Fantastic post, Ilva!!
Ilva,
Those stuffed anaheims are gorgeous. They caught my eye on tastespotting.
I am not familiar w/ paperchef, but will check it out now!
Regards!
Stacey
Wow, what a combination! Very impressive! I was so planning on making relleńos (fried stuffed chiles) but (a) couldn't find decent sized chiles for stuffing, and (b) ran out of time. I'm glad to see someone tried it! How did they turn out? I usually just stuff my chiles with cheese (and use corn meal as half the flour in the batter) so was curious to know what they'd be like with a meat filling...
Toasted lentils to make brittle! You are someone born to think out of the box! Every dish is gorgeous. Candied pepper, yes I can believe that would be a treat! I was super smart not to take a look here before I put mine up
This would be a most wonderful meal although I'd have to add just one thing . . . wine!
Thanks a lot!
Oh Ilva - so creative!
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