Tuesday, November 24, 2009

A Tart Treat

On this week especially, it seems appropriate to share another recipe from Battle Thanksgiving.

And, no, in case you were wondering, the picture doesn't do it justice.

First of all, the whipped cream is covering up the pie itself, so you can't see the beautiful garnet color of the cranberries. Second, there's a Dalek in the image, which seems quite unnecessary. Third, you can't taste what the quince does for the dessert, which is quite a lot and hard to imagine if you are unfamiliar with the particular flavor of quince, as many judges were before the battle.

Here, Cybele's much beloved pie.

Cranberry-quince pie with Grand Marnier whipped cream

3 large quinces, peeled, cored and chopped (approx the size of the cranberries)

1 cup fresh cranberries

2 cups good quality apple juice

½ cup sugar

¼ cup good quality honey

1 large lemon (zest and juice)

¼ teaspoon ground cloves

1 cinnamon stick, plus ½ teaspoon ground cinnamon

A few pats of butter for top of pie

Note: you can use a store bought crust or roll your own.

1 container whipping cream

¼ to ½ cup Grand Marnier (Calvados or apple brandy would work too)

Preheat oven to 400 degrees and plan to use the middle shelf. In a heavy-bottomed saucepan or pot (with lid), combine the quinces, apple juice, cinnamon stick and cloves. Bring mixture to a boil then let simmer for 20 minutes, covered. Add the cranberries and simmer for another 10 min (you don’t want to let these get too soft that they completely fall apart and turn into mush). Meanwhile, poke holes into the bottom of the crust with a fork and pre-bake for about ten minutes.

Pour almost all of the liquid out of the cranberry and quince pot (so that the fruit doesn’t steam in the oven but bakes; the mixture should be soft but not be runny). Add the sugar, honey, lemon zest and lemon juice and cinnamon. Add more sugar or spices to taste. (The quince is a little tart so you may want to add more sugar or honey.)

Pour mixture into pie shell, dollop the top with butter and bake for about 30-40 minutes, until the filling has set. Let cool for half an hour on the counter then another half an hour in the fridge.

When you’re about ready to serve the pie, whip the cream until it almost forms soft peaks. Add Grand Marnier and whip until it forms soft peaks. (Don’t make the whipped cream until you’re almost ready to serve the pie because the alcohol will fall out of the mixture if it sits too long.)

Serve the pie at room temperature.

Friday, November 13, 2009

Thanksgiving Stuffing Strata

Here, the recipe for Becky's home-run: A Thanksgiving casserole based on the breakfast strata concept. Filled with turkey sausage and herbs, it's stuffing transformed. We served it with a tart cranberry gastrique—a tangy reduction of sherry vinegar and cranberry sauce that balanced the richness of the strata and added a bright shot of color to the plate.

Stuffing Strata
18 slices Italian white bread, crusts removed
1 lb. turkey sausage (made with cheese, parsley, sage, rosemary, and thyme)
2 shallots, minced
8 ounces provolone, sliced thick
4 ounces aged white cheddar, grated (about 1 1/2 cups)
1/4 cup chopped green onions
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Saute sausage and shallots until brown.

Line bottom of 13x9x2-inch glass baking dish with 1 layer of bread, cutting some slices to fit. Arrange half of sausage-and-onion mixture evenly over bread. Sprinkle half of cheddar and half of provolone over. Sprinkle with half of green onions, rosemary, thyme, and basil. Top with second layer of bread. Layer remaining sausage mix, cheese, green onions, and herbs atop bread.

Cut remaining bread into 1/4-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into eight large squares and serve.

Cranberry Gastrique
3/4 cup red-wine or sherry vinegar
3 tablespoons cranberry sauce
1/4 teaspoon salt

In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth.

Serve warm (or at room temperature). Use the gastrique as more of a garnish than a sauce, as the flavor is strong.

Sunday, November 8, 2009

Battle Thanksgiving

Battle Thanksgiving

Cybele and Dave Dish #1: Sweet Potato and Apple Cider Risotto, served with spiced cider

The day started off with a bowl of warm risotto. The flavor combination was a hit, but the textures had the judges stumped.

Cybele and Dave Dish #2: Chestnut Ravioli with Béchamel and Parmesan

Judges loved the combination of spicy and sweet but the white-on-white look caused Lambeth, a new judge, to declare "This looks like a ghost—with splotches!"

Cybele and Dave Dish #3: Braised Turkey Legs with Creamy Mashed Potatoes and Gravy

Dave's turkey was juicier than most you'll find on Thanksgiving day, and his spicy gravy packed a surprising amount of heat. Judge Chris declared the sauce a hit: "Like napalm, it sticks to you as it burns. I couldn't stop eating it!" Fortunately, extra gravy was served on the side.

Cybele and Dave Dish #4: Cranberry-Quince Tartlette with Grand Marnier Cream.

As Chris said, "That's a tart tartlette." This dessert was the highlight of their presentation—a sweet and tangy dessert. Judges loved the gorgeous garnet color, the clever use of cranberries as an ingredient, and the fact that the dessert was sophisticated rather than cloyingly sweet. All around, it was decided that quince should be a part of everyone's Thanksgiving.

Sherri and Becky Dish #1: Stuffing Strata with Cranberry Gastrique

Becky's ode to stuffing was a giant hit—the best dish of the day according to many judges. The rich strata was filled with turkey sausage (made to order by a Park Slope butcher, with sage, rosemary, and thyme) and several cheeses. The one complaint? The large portion size was daunting to judges, who by then were on their fifth dish. But it was a true compliment that several set theirs aside to finish later.

Sherri and Becky Dish #2: Harlem-style Chicken-Fried Turkey and Pumpkin Waffles with Pecan Butter, served with a bottle of pumpkin ale

Sherri's take on this New York classic was topped with crispy fried turkey thighs, ordered specially from DiPaolo Farm. The waffles lost some of their crispness (one judge called them "droopy") as they waited to be served, but the buttermilk-marinated turkey seasoned with cayenne packed a great crunch and a lot of heat. Beth said: "Sylvia would be proud."

Sherri and Becky Dish #3: Yam-Maple-Whisky Soufflé with Crème Fraîche and Bacon

These eggy soufflés were made all the richer by their garnish of crunchy bacon and crème fraîche. Some judges wanted to know "Where's the sweet potato?," which several thought was dominated by the maple. The aroma of maple and bacon, on the other hand, was a winner.

Sherri and Becky Dish #4: Cranberry and Pumpkin French Macaroons, served with a cranberry champagne cocktail

The pumpkin sandwich cookie was filled with a pumpkin-nutmeg butter cream, and the cranberry one was filled with cranberry jelly and vanilla butter cream. Judges raved about the crisp exterior and the soft interior of the cookies. "How did this happen in an hour?" wondered Sachiko, though several judges declared the portions too big and the sugar coma imminent.

I know, a gratuitous baby picture. But you can't deny that Casey Joshua, our littlest judge, is a cutie. He stuck to his own yams, though.

And, in the end, Casey would be proud—his mom, Becky, and her partner Sherri won again! Now, they move on to Battle Beef...

Sunday, September 27, 2009

Battle Chicken: Season 2, episode 1

On Saturday, Sept. 26, Iron Chef Brooklyn returned from summer hiatus. It was a long but wonderful day, with a great showing by both teams. Here are the results!

Dave and Cybele, Dish #1:
Chicken Sausage dumplings

Battle Chicken began with a bang—cripsy fried dumplings! These tasty little morsels were crunchy, and full of chicken and cilantro.

Dave and Cybele, Dish #2:
Chicken Parmesan Balls

Dave returns after the Iron Chef summer hiatus with a bang. The "king of balls" presented a deconstructed chicken parmesan. This ball of ground chicken was filled with mozzarella, fried until crispy, and served with super-garlicky garlic bread, a house-made tomato sauce, and a fresh basil leaf. I must admit, he had me at fried and cheesy...

Dave and Cybele, Dish #3:
Chicken Enchiladas with Guacamole

Cybele hit it out of the park with this rich dish, chicken enchiladas topped with tomatillo sauce and filled with pulled chicken and roasted poblano peppers.

Dave and Cybele, Dish #4:
The Sloppy Jose

This sandwich was filled with grilled chicken marinated in cilantro sauce, lettuce, tomato, poached onions, and "special sauce." It was sandwiched between two tostones (fried plantains) and served on a banana leaf with an olive-topped toothpick speared through it.

Olga and Boris, Dish #1:
Chicken Soup with Pierogi

This light chicken broth was studded with thick carrots and celery, and topped with a generous amount of fragrant dill. But the real show stopper was the pierogi. Made from Boris' mother's recipe, it was filled with chicken, boiled egg, and sauteed onions and was tasty as can be.

Olga and Boris, Dish #2:
Chicken schnitzel with avocado salad

Boris shows his chicken-cooking skills with this juicy, tender chicken breast. It was served with an avocado and egg salad—yet another clever inclusion of chicken eggs into a dish.

Olga and Boris, Dish #3:
Chicken stroganoff with rice

Olga and Boris took this cafeteria classic to new heights with a subtle sour cream and onion sauce.

Olga and Boris, Dish #4:
Hawaiian Chicken

The final dish of the day was, appropriately, the sweetest of all. A teriyaki-marinated chicken breast is served topped with bright, sweet pineapple.

In the end, Battle Chicken involved two totally different meals, with different global perspectives and flavors.

Once again, Dave and Cybele reigned supreme. Stay tuned for the November game, when they play Sherri and Becky in Battle Thanksgiving.

As you can see, little Casey is already getting excited about watching his Mom's return from maternity leave....

Sunday, May 31, 2009

Battle Onion

On May 31, two teams competed in Iron Chef Brooklyn. Dave and Sachiko, the champions of Battle Egg, challenged David and Carol in Battle Onion. It was the last game before the summer hiatus, and Dave and Sachiko went first.

Dave and Sachiko, Dish #1: Panko-crusted pork, seaweed, and scallion negimaki with tonkatsu sauce

The judges loved the crunch of the perfectly fried coating, and were impressed by how tightly, almost professionally they were rolled. Some didn't appreciate the heat of the Japanese tonkatsu sauce, but everyone gave the dish high marks for the shiso-leaf presentation.

Dave and Sachiko, Dish #2: Leek and brie soup

This warm, creamy soup had a comforting richness and a thick, smooth texture, and the crispy fried leeks on top were a welcome addition. The one inconsistent misstep: Some bowls had a little too much salt, while others appeared well seasoned.

Dave and Sachiko, Dish #3: Prosciutto-wrapped stuffed onion with tomato sauce

Judges' comments diverged on this Italian-style dish. Some loved the mushroom-prosciutto-breadcrumb stuffing, relished the crispy pork wrapping, and adored the tomato-basil sauce; others felt it reminded them of a stuffed artichoke at a suburban cocktail party. Everyone questioned whether the recipe would be much improved with a sweeter onion, such as a Maui or Vidalia.

Dave and Sachiko, Dish #4: Pumpkin-onion muffin crusted with toasted pumpkin seeds and topped with maple-marscarpone cream

These muffins were warm from the oven, and so the marscarpone quickly melted over the sides on a sweet puddle. Finely diced onions kept the middles moist, and judges called out for more maple-marscarpone until Sachiko brought out the bowl.

Bonus: Dave announced later on that they were sugar-free and actually quite healthy. Who knew that onions were the answer to the perfect low-cal morning baked good?

David and Carol, Dish #1: Mediterranean red onion-red pepper paste pizza served with homemade hummus and micro greens. Presented on a placemat made from The Onion newspaper

While judges loved the nutty, impressive hummus, they wondered if it worked on top of the pizza, and if the micro greens belonged on the plate at all. They also questioned the store-bought crust, though all nodded when David yelled from the kitchen "We only have two hours—we couldn't make crust." Yes, we've all been there in Iron Chef Brooklyn.

David and Carol, Dish #2: Vidalia onion stuffed with jalapeno-chive bechamel

The spicy cream-filled onion pleased some judges more than other with its potent kick. It did answer the question, "Is a stuffed onion better with a sweet Vidalia?" A little, most agreed, but not in a transforming way.

David and Carol, Dish #3: The Pearl Necklace (Steak with balsamic pearl onions and fried pearl onions)

Judges cried out for more salt for this steak house homage, and once Carol brought some out all agreed that the once-bland dish was much improved. The caramelized balsamic onions were impressively tender and sweet, but while the fried onions were perfect on the outside, their middles remained a bit raw.

David and Carol, Dish #4: Puff pastry filled with caramelized onions and ashta cream, and drizzled with agave syrup. Served with fresh raspberries and an Altoid

This delicate dessert stole more than one judges' heart, and inched the challengers a bit closer to victory. (It won one of the evenings' only perfect scores.) But would it be enough?

The answer? Unfortunately, no. With a slightly wider margin than usual, Dave and Sachiko were victorious once again.

Thanks to all for an amazing amount of thought and effort and creativity. And congratulations to the reigning champs! We are looking forward to Battle Chicken, against Boris and Olga, in September and to a break from the heat in the kitchen.

Monday, April 27, 2009

Empanada recipe (i.e. The Secret to their Success)

So, it turns out that the key to Dave's fabulous empanadas from battle egg is that he buys the dough already made! Who knew? Here's the recipe, below.

Cilantro-infused egg, chorizo, and cheese empanadas:

The shells are round, come in large and small sizes, and are sold by a couple of brands - Goya being the main one. They come 10 shells to a package, and they're easy to find—just check the freezer aisle of a non-yuppie supermarket.

This recipe makes enough filling for 20 shells.

1 package of frozen empanada shells
2 large chorizo sausages (approx 1/2 lb. total by weight)
a few tablespoons chopped onion
a few teaspoons minced garlic
5 large eggs
a bunch of cilantro
a few tablespoons olive oil
a few tablespoons milk
1/4 lb. grated montalban cheese
(similar to manchego, but made of a mix of cow, sheep, and goat milk)

Preheat the oven to 375 degrees.

To make the filling, remove the chorizos from their casings and brown the meat with onion and garlic. Once cooked, set aside.

For the eggs, make a cilantro infusion by blending cilantro, olive oil, and milk. Whip the infusion into 5 eggs, then scramble the infused eggs. When just about done, add back the chorizo and then about 2/3 of the grated cheese.

Once the meat, eggs, and cheese mix is done, remove from the heat and let it cool a bit. Your filling should be completely cooked.

Keep the shells frozen until about 20-30 minutes before use. They're easier to use when still a bit stiff. Defrost them (still in the package) in a bowl of water until they're soft enough to bend from moderate pressure. Then, roll each shell with a rolling pin to thin them a bit - not too much.

Add a couple tablespoons of the egg mixture and a little more grated cheese, fold, and seal the edge with a fork. They're easy to form unless you over stuff them. After the first couple you'll be able to arrive at the proper amount of filling for your size shell. Place the formed empanadas on parchment paper while forming the remaining shells.

Spray your baking sheet or use parchment paper to prevent sticking. Bake at 375 for 20 minutes or so until golden. Paint the shells with an egg wash for more color—once when first put into the oven, and once more about half way through. (To fry, like we did in Battle Egg, fry for about 2 minutes a side. Since the fillings are cooked, all you're really doing is browning the shell.)

Serve with pico de gallo and avocado crema—the recipes are below.

For the pico de gallo:
2 vine tomatoes, diced
1 red onion, diced
1 jalapeno, chopped
a teaspoon of garlic,
a bunch of cilantro, minced
the juice of half a lime

Mix together all ingredients and season with salt and pepper.

For the avocado crema:
One ripe avocado, mashed until smooth
1/4 cup of fat-free milk
1/4 cup sour cream

Stir together all ingredients, then season with salt and pepper to taste. Note: Since the pico was spicy, we kept the crema very mild and cool.

Thursday, April 23, 2009

College students do it, too.

Beth brought to our attention this article on Harvard's alumni magazine about a campus Iron Chef competition. These Harvard kids have clearly outclassed us with their outfits: Maybe we should get ourselves some toques and matching aprons for Battle Onion! Also, cute team names are surely in order.

Sunday, April 19, 2009

Battle Egg

On April 19, two teams competed in Iron Chef Brooklyn. Dave, the champion of Battle Pork, along with his partner Sachiko, challenged Sam and Beth in Battle Egg. It was just after Easter, and the judges were intrigued to see which celebration of the egg would prevail. Dave and Sachiko went first.

Dave and Sachiko, Dish #1: Spicy Egg Salad with Homemade Mango Chutney

This egg salad amuse was served on cracker topped with Canadian bacon. It packed a lot of heat. While the judges were intrigued by the complicated layering of flavors and the interplay of influences, many also cleaned their plate. Most judges would have dropped the ham, but both the egg salad and the chutney had nuts—walnuts and macadamias respectively—and that may have been the dish's saving grace.

Dave and Sachiko, Dish #2: Steak and Eggs

Here, steak was marinated in ponzu, ginger, and honey and seared, then topped with asparagus and green beans and a poached egg. "The meat is cooked perfectly," the judges agreed. Unfortunately, the eggs were overcooked—but the judges still gave them props for attempting such a difficult dish.

Dave and Sachiko, Dish #3: Chorizo and Egg Empanadas

These flawlessly fried empanadas were filled with cilantro-scrambled eggs, montalban cheese, and mild chorizo, then topped with pico de gallo and rich, cool avocado crema.

"Ooh—I can't believe I am eating green eggs and ham, and loving it!" said one judge. "These are amazing!" said another. And then they kept eating. "This is their best dish by far—so far."

Dave and Sachiko, Dish #4: Orange-Berry Sabayon

Orange supremes, raspberries, and blackberries were topped with a Grand Marnier sabayon and a sprig of mint.

"This is another ambitious dish," said one judge. "And it's so fluffy and boozy!" said another.

The judges felt like it got less boozy as they ate it—but then maybe that was just the booze talking.

Dave and Sachiko did well, but was it enough to win? Only time would tell.

Sam and Beth, Dish #1: Curried Stuffed Eggs

The deviled eggs were topped with cilantro and served on a bed of frisée and green apples.

"The apple frisée slaw helps cut the richness," explained a judge, as he downed the rich treat.

Sam and Beth, Dish #2: Egg Drop Soup with Five-Spice Wontons

The soup was delicate and laced with cilantro, and the wonton stips were a fried, crispy delight.

"I could eat these wontons all day," declared one judge. "But, then maybe I would be bored with the soup once they were gone."

Sam and Beth, Dish #3: Tortilla Española

This Spanish tortilla was topped with a homemade sriracha aioli and drizzled with even more sriracha.

"My mouth is on fire—in the best way."

Sam and Beth, Dish #4: Meringue-Sorbet Sandwiches Served in a Chocolate Easter Egg

This "original" dish was a "nice finish" and "so well done," that even those who "don't normally eat meringue, couldn't get enough."

It was a sweet end to an otherwise heavy meal of eight egg-celent courses.

So who won the egg-citing conclusion? It was a tie! Our first in Iron Chef Brooklyn.

And we determined, after much debate, that ties would, from this day forward, be determined by which team had the winning dish of the day. The answer? Dave and Sachiko won because the empanadas won the judges' hearts. (And who can blame them? You know you wish you could eat one right now.)

Now, they move on to play Dave and Carol in battle onion. Look for the results next month!

Tuesday, April 14, 2009

An ode to home cooking, from a surprising source

Mark Bittman sounds off in The New York Times about the difference between home cooking and cooking on TV. Check it out!

Wednesday, April 8, 2009

Everyone Loves Banh Mi

We've all loved Vietnamese sandwiches for a long time. (In Battle Pork, Jeff created his ode to the perfect sandwich—a classic, yet unforgettable, banh mi.) Now, according to The New York Times, and New York magazine the trend is official: The whole city hearts these tasty treats.

Battle Egg is Almost Here

Danielle pointed out this posting on Racked.com this morning: The Bowery Whole Foods is out of ostrich and emu eggs. Strange coincidence? Or does this have something to do with our competitors preparing for Battle Egg? We will find out soon enough...

Tuesday, April 7, 2009

Cuban Sandwich Recipe

Jeff kindly shared his secrets for what makes his Cuban sandwich, in our opinions, the best in Brooklyn. (We were addicted—and heartbroken that we might never have one again!) Now, I can assure you that I won't be the only one from Iron Chef Brooklyn making this myself! The trick, you'll see, isn't just about sourcing the right ingredients... it's also about restraint.

Bread: Pan cubano from Mas Que Pan (or whatever it's called now) at 5401 5th Ave. in Sunset Park, Brooklyn

Pork: Pork carnitas from Trader Joe's

Ham: Prosciutto Cotto from Salumeria Biellese in Chelsea (bought at Stinky Bklyn on Smith St., though)


Salami: Sopprasata was from Biellese as well

Cheese: Emmentaler cheese from Stinky Brooklyn (brand unknown)

Pickles: Trader Joe's Garlic Dill pickles (refrigerated)

Mustard: Gulden's Spicy Brown Mustard

Mayo: Duke's - the best mayo in the US (usually only available in the south), but I'd bet Kewpie brand would work great

The key is to layer and not put too much of any one thing on it. (We went with one thin layer of everything and pre-heated the carnitas before pressing.) Butter the outside of the bread (most places butter the inside, too, but I'm not a fan of that) and press in a sandwich press until the bread is crispy but not darkened.

Saturday, March 21, 2009

Battle Pork

On March 21, two teams competed in Iron Chef Brooklyn. Danielle and Jeff, the champions of Battle Pasta, challenged Dave and Cybele in Battle Pork.

Cybele and Dave, Dish #1 Cordon Bleu Tartlette

Served with a creamy gruyère cheese sauce, this puff-pastry tart was topped with caramelized onion, tomato, ham, and chives.

Judges said "It's a compliment that we all cleaned our plates!"

Dish #2 Chinese-style Mapo tofu with pork meatballs

Pork meatballs were cooked with cubes of tofu in a spicy miso-red bean sauce and served with scallion-topped white rice and Sapporo beer to cut the heat.

Judges said: "The tender, delicate meatballs are a nice change from the ground pork you usually see in this dish."

Dish #3 Traditional German sauerkraut with three types of pork sausages

Cooked in white wine and chicken stock with bacon, the sauerkraut was light and flavorful; the sausages were tender.

Judges said: "You can easily mess sauerkraut up, and it's obvious a lot of care went into this dish."

Dish #4 Candied Berkshire Bacon

Served on a pool of coffee-spiked chocolate sauce, this white chocolate-dipped bacon was garnished with strawberries and maple-crusted walnuts. The bacon itself was also seasoned with cayenne.

Judges said: "Do you believe we all just ate a bacon dessert and nobody said 'ick'?"

Danielle and Jeff, Dish #1 Vietnamese Banh Mi sandwich

Note: This is the first in a series of sandwiches

Served on a rice flour-enriched baguette, the banh mi was made up of pork roll and pork sausage topped with pickled daikon, carrot, and cilantro salad as well as sriracha and mayonnaise.

Judges said: "This is a perfect banh mi, but it's hard to score high on plating and originality with such a straightforward dish."

Dish #2 Cuban media noche

This pressed sandwich was served on a Cuban roll and filled with Swiss cheese, roasted pork, pork salami, pickles, and mustard.

Judges said: "This is the Cuban sandwich by which all others will be judged... can I get one to go?"

Dish #3: BLT sandwich with fried green tomatillo

This Neiman Ranch bacon BLT was served on carefully grilled Texas toast with Bibb lettuce and mayonnaise and cornmeal-crusted tomatillo slices. (As Danielle explained, they wanted to use fried green tomatoes but they were out of season.)

Judges said: "Here is the crispy bacon we have been waiting for all day! If only there were more tomatillo slices..."

Dish #4 Chocolate Chip-and-bacon cookie ice cream sandwich filled with bourbon-maple ice cream.
Served with water and Alka Seltzer. (After all, this was the eighth pork dish for the judges.)

Judges said: "The cookies are a bit hard, and the sandwich itself is structurally unsound, but the maple-bourbon ice cream is insanely good."

And the winner is? Cybele and Dave! Watch next month as they battle Sam and Beth in Battle Egg. Will someone whip out an ostrich egg? Duck eggs? Quail eggs? We'll just have to wait to find out.

Hey, ever wonder how the scoring works? It's just like Iron Chef, the professional version, except that we use cuter score cards, designed by Becky (who is on maternity leave right now from Iron Chef Brooklyn). Yes, Becky is gone, but her score cards are the gift that keep on giving.