Take the 5 Ingredient Challenge!

Discussion in 'Recipes' started by foodnfoto, Apr 25, 2001.

  1. foodnfoto

    foodnfoto

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    What are some of your favorite 5 ingredient dishes? I posted a few somewhere that I like a lot. What are some of yours? The rules are:1) make a complete dish with only 5 ingredients. 2)salt, pepper and water do not count as ingredients.
    Have at it guys!
     
  2. anneke

    anneke

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    Now there a good game!
    What about oil/butter for frying? Does that count as an ingredient?
     
  3. cape chef

    cape chef

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    Good one foodnfoto..
    Shaved fennel,fruity olive oil,parmesan reggie,proscuitto de parma and crispy italian bread.

    roast chicken with fresh rosemary,tons of roast garlic cloves and butterd summer string beans.

    Panko softshell crab, mizuna,orange and fried ginger.

    And my favorite five ingrediant dish is my family,Brad,Jill,amy rose,Rebecca lee and Molly our pup :)

    More to come
    cc
     
  4. mezzaluna

    mezzaluna

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    Olive oil, lemon juice, garlic, oregano to marinate and baste grilled/broiled chicken. If we can have the fats as a freebee, I'd add some butter to the basting mixture.

    Chocolate, cream, vanilla, butter, sugar. Mmmmmm!

    Eggs, matzo meal, chicken broth, leek, dill (my family's traditional matzo ball chicken soup).
     
  5. cape chef

    cape chef

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    Mezz..No Scmultz?

    A fresh Bagel,cream cheese,smoked salmon,red onion and the sunday New York Times.

    cc
     
  6. mofo1

    mofo1

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    deeply caramelized vidalias, shallots, balsamic vin, bleu chz, cream, over linguini.( actually, I like to use garlic, chives and scallions in this and call it five lily pasta.)
     
  7. anneke

    anneke

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    A dish for the purist: Spaghetti Aglio e Olio

    Spaghetti, lots of EV oil, lots of garlic, fried til lightly golden, a few pepper flakes, parsley. Parmesan is optional.
     
  8. foodnfoto

    foodnfoto

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    Sorry, folks. The only freebies you get in this game are salt, pepper and water. Oils and fats are counted as ingredients.
    :cool:
     
  9. foodnfoto

    foodnfoto

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    Mofo-I count 6 in that dish---you're out.
     
  10. pooh

    pooh

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    Steak au poivre

    oil for the pan
    filet mignon
    beef broth
    cream
    brandy

    and the pepper doesn't count


    ;)


    Fondue Bourguignonne
    freshly grated or prepared horseradish
    Pinch of cayenne pepper
    sour cream
    vegetable oil
    beef tenderloin, trimmed and cut into 1/2 to 1-inch cubes
    s & p

    Fettuccine con tartuffo nero
    fettuccine
    extra virgin olive oil
    1 anchovy fillet
    1 clove garlic
    2 black truffles

    [ April 26, 2001: Message edited by: pooh ]

    [ April 26, 2001: Message edited by: pooh ]
     
  11. mezzaluna

    mezzaluna

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    Okay, Cape Chef, you're on:

    chicken livers
    salt& pepper (they don't count, remember
    chopped onion
    chopped hard boiled egg
    schmaltz
    rye bread


    (Goes great with the Milwaukee Journal-Sentinel, but probably better with the SNYT)

    [ April 26, 2001: Message edited by: Mezzaluna ]
     
  12. cape chef

    cape chef

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    Mezz I'm hungry!!!

    Hot pastrami
    Swiss cheese
    cole slaw
    Russion dressing
    On Rye
    :)
    cc
     
  13. cape chef

    cape chef

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    With a
    sour kosher dill
    Pickled green tomato
    Dr Browns cream soda
    a bag of chips
    and a 22oz poland springs to clean out the artaries
    :)
    cc
     
  14. coolj

    coolj

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    How about a bacon, cheese burger with fries ?.

    1) bun
    2) ground beef
    3) bacon
    4) cheese
    5) potatoes
     
  15. foodnfoto

    foodnfoto

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    Come on guys, is this the best you can do? Try these (previously posted as in the slamon recipe thread):

    2 lbs. yukon gold potatoes, thinly sliced
    1/2 cup extra virgin olive oil, divided
    1 2 lb. salmon filet, pin bones removed
    1 cup mixed country olives, pitted
    1 Tbs. fresh basil leaves, sliced
    kosher salt and freshly ground pepper
    Preheat oven to 425?F.
    Spread the potatoes in a thin layer on a large, heavy baking dish. Drizzle the olive oil over the potatoes, reserving 3 Tbs. Place the salmon on top of the potatoes; scatter the olives and basil leaves on top. Drizzle with reserved olive oil; sprinkle with kosher salt and generous grinds of coarse pepper.
    Roast 20-30 minutes until fish flakes when pricked with a fork. Shake the pan a few times while roasting to distribute the fish juices into the potatoes.

    Recipe 2-

    1 2 lb. salmon filet, pin bones removed
    1/2 cup red (barley) miso
    2 Tbs. dry mustard
    1 Tbs. sugar
    1 tsp. freshly ground pepper

    Heat broiler until very hot. Place salmon (skin side down) on broiler pan coated with non-stick cooking spray. Combine remaining ingredients and spread evenly on the salmon. Broil 2" from heat source for 15-25 minutes (broilers vary widely in temperature) until top is crusty, a little blackened and fish flakes easily when pricked with a fork. One note-you may want to rotate your broiler pan halfway through the broiling time as salmon filets are thicker on one end than the other and broiler heat is mostly uneven.
    Serve with sprigs of fresh cilantro and lime or lemon wedges for squeezing. Meyer lemons are especially good!
    Enjoy!
     
  16. shimmer

    shimmer

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    Oven baked pancakes

    Beat two eggs
    Add 1/2 cup milk, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt. (Salt doesnt' count, I'm up to four). Melt 1 tbsp of butter in pie pan. Cook in oven at 325 for 25 minutes.

    Great plain!! (We put lemon curd on ours, but that would be six.....)

    ~~Shimmer~~
     
  17. shahar

    shahar

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    Here are two dishes with five ingredients!
    (avocado, soy, wasabi, potatos, foia gras)

    1. Warm avocado "sashimi" - Take a a very good avocado, ripe but a bit firm. Halve deseed, season and bake quickly in 400 degrees oven(usaully i'll saute in extra viring, but no oil in the list), just till warm. Slice and serve immidietlywith soy-wasabi sauce. it's important to put the soy sauce on when still hot, I drizzle on it istead of serving on the side.

    2. Foia Graeed Potato - Take a patoto(yokun gold or any other creamy). Cover in alominium foil and bury inside a coal grill. If you don't have one just bake in 500 degree oven and bake till almost burnt on the outside. Cut in half and serve with raw foia gras the same way you'll do with butter. Sprinke some sea salt and frshly ground black pepper.

    Two simples dishes both are awsome with very pure flavores.
    How's that's for the challenge.

    [ April 28, 2001: Message edited by: shahar S Lubin ]
     
  18. logose

    logose

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    This will clog my arteries for sure but...
    Strip Steak, Wine, anchovies, garlic,and butter. Sear it Pittsburg Style. yummmm!
    :cool:
     
  19. cape chef

    cape chef

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    Artic char
    Jicama
    cara cara orange
    cilantro
    lime juice.

    make a relish with the jicama,orange,lime and cilantro.
    slice the char paper thin,drizzel with lime juice and season with kosher salt and fresh ground white pepper. Fill the slices with a little relish and roll like a cigar and chill. I then skewer these cigars like a satay and grill very quickly,serve as a app.I have different dips or condiments etc, that I serve with this but I would be over the limit.

    celery heary,feta and baby cinnamen basil mint salad

    peeled and thinly sliced celery
    lemon juice
    olive oil
    dry packed feta
    basil mint
    S&P
    mix all ingrediants and thats it.

    chilled melon soup
    charlyn melon peeled and seeded
    white wine
    lemon juice
    granulated sugar
    tiny melon balls
    purre everything in a food proccessor except the balls
    strain through a china cap and serve with the baby balls.
    A little side note!! At work I simmer the melon balls with a vanilla bean and sautern,cool then garnish
    cc
     
  20. papa

    papa

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    Dear foodnfoto:

    I think that this qualifies for the 5 ingredient dish.

    CHILI PASTA:

    100g of small pasta shapes.

    150-200g purple sprouting broccoli spears with their skin peeled off.

    75g coarsely crumbed stale bread.

    4 tablespoons extra virgin olive oil.

    1 teaspoon dried chili flakes

    1 garlic clove, very finely chopped.

    Put 2 table spoons of extra virgin olive oil into a large pan add the crumbs and toss to coat them evenly.

    Place the pan over low to moderate heat and cook, stirring as necessary, until the crumbs are toasted and golden. Put the crumbs into a warmed bowl, season with salt and keep warm.

    Cook the pasta in plenty of fast boiling salted water and steam the broccoli, making sure that they are both slightly undercooked. When vegetable and pasta are almost ready, add the garlic and chili to the frying pan with the remaining 2 table spoons of extra virgin olive oil and heat gently until hot (less than a minute).

    Draw the pan quickly away from the heat and add the drained broccoli and pasta. Turn them in the pungently flavored oil until every spear and pasta shape are coated. Add the fried bread-crumbs. Toss again briefly and serve.