I still remember the first time I ever watched the show Iron Chef...sitting on Beth and Steve's couch in Montclair, NJ-amazed. It was almost the craziest show I had seen at the time. (I'm not talking about the American version either, but the full fledged Japanese import version.) If you are unfamiliar with the show two chefs battle to create 5 or 6 dishes in an hour with a specially picked out ingredient. In the Japan version the "secret" ingredients vary from things like eel, star fruit, you know, the kind of stuff you would buy at the Buford Highway Farmer's Market. It's a real hoot to watch and I sort of miss the old over the top version of the show (which has been replaced on foodtv by Iron Chef America.)
I decided to have my own sort of "Iron Chef" this summer with some of the garden produce (which I am realizing fairly quickly that I will have plenty of.)
here and the only adaptations I made were to add around a cup of sliced mushrooms (that I needed to use up) and to add about 1/4 cup of mayo based on some reviews in the comment section on the website (because cheesy, buttery wasn't enough-adding mayo just makes it better!)
I started with the veggie ingredients:
Week one of garden harvesting yielded 16 ea. yellow crookneck squash. I can see 6 out there that need to be picked now. I think I'll wait a week before trying casserole #2.