If you’re reading this, chances are you already know this, but I have to say it anyway:

I really dig this Twitter thing.

What started as a way to vent random thoughts throughout the day while I crapped out code has evolved into a primary means for me to discover and connect with some awesome food bloggers.

One such blogger, Elle, recently took the show Chopped on the Food Network and transformed it into an open, multi-ingredient challenge she calls Ingredient Wars. I’m a fan of these community-based tests of creativity.

This challenge required the use of an orange, a white fish, egg roll wrappers, Ricotta cheese, and Ritz. So after a couple weeks of base flavor testing, complete rethinking of the dish, and good ol’ fashion procastination, here it is.

What I Used

• Orange Zest
• Ling Cod, filet
• Egg Roll Wrappers
• Ricotta Cheese, whole milk variety
• Ritz Crackers
• Tarragon, dried
• Whole Milk
• Onion
• Bay Leaf
• Clove, whole
• Flour
• Pepper
• Egg Wash
• Chives, chopped

What I Did

1. Make Béchamel sauce. I left out adding nutmeg and instead added a sinful amount of black pepper. Make this thin, since the Ricotta will thicken it more later.
2. In a food processor, pulse together orange zest, dried tarragon, and Ritz together to make the breading.
3. Dust Cod in flour, dip in egg wash, and coat with the breading.
4. Bake Cod in a 425&degF oven for ~20 minutes
5. Cut egg roll wrappers into thin strips, essentially making wonton fettucine. Cook these in boiling water for two minutes.
6. When Béchamel is cooked, over low heat, mix in Ricotta until the sauce is thickened to your liking.
7. Plate wonton pasta mixed with sauce and top with the fish! Finish with the chives.

I’m happy with the fish and unhappy with the noodle and sauce texture combination. I’d say more, but it would be pages of endless mind-dump. And who needs that?

If you would like to get ahold of me on Twitter you can do so here.