Hello, Chef Burton and other "students,"
I am a student at Louisiana Culinary Institute in Baton Rouge and we are having our first cooking competition since I have attended. It is called the Race To Cannes because the winner receives a fully paid trip to the Cannes Film Festival this year to cook with the rest of the American Pavilion. This is obviously a really great opportunity for me. I am competing against 18 other classmates, some upper classmen and a few freshman (I am a Sophomore).
The rules for the first round are basically: you are given a Protein, Starch, And Vegetable and you have 3 hours to make an entree for four judges. The times and scenario change as the rounds progress, obviously. The ingredients for me and my opponent in round one are: Egg, Broccoli, and Brown Jasmine Rice.
My instinct was Asian, as those are pretty much the ingredients for fried rice anyway, but I think that's too safe. To make a long story short, here is my idea, and if I can get feedback on the flavour profile, the logistics, or any potential problems, that would be great.
Cream of Broccoli Risotto with a Soft Poached Egg:
Steep a sachet of broccoli, clove, bay leaf, garlic and perhaps lemon rind in cream for most the battle. Make the Jasmine Risotto with shallots, fold in the steeped and reduced cream, Monter au Beurre, and finish with freshly squeezed lemon juice. Serve with steamed broccoli and a poached egg on top. I think the flavours are there, but my main concern is that it will be too rich. What, with the Butter, Cream, Risotto, and egg yolk. The lemon and vinegar (in the poaching water) should help a bit, but will it be enough?
What do you guys think? Thank you very much!
~Erik