S2E12 (Team) – Three-Course Menu

Employment Update: 10 Follow-Up E-mails, Way too much waiting to hear back form interviews…

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This week’s team challenge had the Red Team (led by Giusseppe) and the Blue Team (led by Tracy) conceptualize and create a three-course meal (an appetizer, an entree and a dessert) to impress the judges’ mothers. Each team captain was given two minutes to determine the mothers’ likes and dislikes to help guide their teams. From what they showed on the episode, here is the information that the chefs were given:

  • Joe’s Mom loves fish and vegetables
  • Gordon’s Mom does not like Sea Bass or Tuna
  • Gordon’s Mom and Joe’s Mom love fresh pasta (Graham’s Mom says it’s just “fine”)
  • Joe’s Mom loves fruit tarts (Gordon’s Mom does not)

I’m sure the mothers gave more direction than that but that was all the producers decided to show the viewer. The Red Team served a Mixed Green Salad with Crispy Polenta, Spaghetti Carbonara, and Apple Pie.

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The Blue Team served Carrot Ginger Soup, Pan Seared Turbot with Caramelized Fennel, and Poached Pear with Mascarpone.

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Even though the Blue Team took a risk serving the fish, they served the best entree and dessert and won the overall challenge. This sent the Red Team into the pressure test.

Since the instructions for the challenge were so vague, I decided to just try out some recipes for the appetizer and dessert portions, and use the entree portion to incorporate the mothers’ likes and dislikes. The menu I decided on was as follows:

  • Brussel Sprout, Pomegranate, Avocado and Orange Salad
  • Lamb with Kale and Butternut Squash Pasta in a Garlic, White Wine Butter Sauce
  • Beignets with Raspberry and Chocolate Dipping Sauces

Appetizer

The brussel sprout salad idea came from this recipe: Brussel Sprout Pomegranate Citrus Salad. It was a decent amount of prep work (this tutorial helped with the pomegranate though) but the result was great. It was really fresh and light, but you have to like the texture of pomegranate seeds to enjoy the dish.

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Entree

For the entree, I knew that I wanted to do a fresh pasta since that was one of the few things all of the mothers seemed to like. (And I have a pretty decent recipe that I have used before on this blog). I found some nice kale and butternut squash at the store so I thought that I could incorporate that into a really nice dish. The first thing I did was roast the squash using this recipe: Simple Roasted Butternut Squash. I let it cool and then cut it into cubes. Then, I prepped the kale (using this as a tutorial since I’d never worked with it before).

Next, I started to prepare the sauce. I put 6 tablespoons of butter, 4 cloves of garlic (minced) and 1/4 of a yellow onion (finely chopped) into a pan, cooking it until the onions were translucent. I then added 3/4 of a cup of white wine, 1 tablespoon of sage, 1/2 a tablespoon of thyme, salt and pepper to taste, and a splash of half-and-half. I let that all cook together for a few minutes and then added the kale into the sauce. I covered this and let it cook for a few minutes until the kale cooked down. I then added in the butternut squash and pasta (once it was cooked through in boiling water), and let that cook together for a few minutes until the lamb was done.

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For the lamb, I simply followed this recipe: Basic Sear-Roasted Lamb Loin Chops. Overall, this dish worked really well. The pasta got a little overcooked and the kale was still a little chewy, but the flavors were great. The lamb was cooked perfectly and all the components tasted great together. I would definitely do this again, but I’d cook the kale before adding it into the sauce and I’d make the noodles thicker or boil them less.

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Dessert

For dessert, I decided that I wanted to try and make beignets using this recipe: French Quarter Beignets. I followed the recipe completely and made Chocolate and Raspberry Dipping Sauces to go with them. I pretty much followed all of the recipes, with a couple exceptions. We experimented with the sugars that coated the beignets, ultimately coming up with 4 different variations: powdered sugar, granulated sugar, plain, and brown sugar with cinnamon. I also didn’t have enough raspberries for the sauce so I supplemented with blueberries and pomegranate seeds. I also used lemon juice instead of orange juice, which was great because it definitely added some more tang to the sauce.

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Overall, the beignets turned out great. My favorite was definitely the granulated sugar with the raspberry-blueberry-pomegranate dipping sauce, but they were all very tasty. The only thing was that the recipe made SO MANY beignets. We decided to freeze about half of them, and according to this recipe, they can be reheated by simply putting them into a 350 degree oven for 10 minutes. I have no idea how they will work out but I’ll definitely let you all know.

Also, as a bonus recipe, I recently tried my hand at these: Homemade Fig Newtons. They turned out great but the dough is VERY difficult to work with. While the results are great (I mean seriously delicious!), the hassle is probably not really worth it. 

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Note: The Pressure Test challenge that followed this Team challenge was a repeat test: the chefs were asked to make a perfect eggs benedict in 30 minutes. Giuseppe, Derrick and Alejandra were the chefs that had to compete in this challenge, and Giuseppe was ultimately sent home for plating severely undercooked eggs. I do not repeat challenges on this blog but here is my attempt from Season 1: S1E12 – Semi-Final 2.

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S2E6 (Pressure) – Ravioli

Employment Update: Scheduled 2 more interviews, Received another rejection e-mail

Having lost the previous team challenge, the blue team was put into a pressure test where they had to make a simple homemade ravioli with a spinach and ricotta filling in a butter sauce.

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The bottom three were Esther, Jennifer and Tony, with Tony ultimately being the contestant who was sent home.

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For my rendition of the challenge, I used this recipe as a guide: Spinach and Ricotta Ravioli Recipe. I pretty much followed it but I changed a few things up. First, I sautéed the spinach in some olive oil with garlic and shallots instead of boiling it to add some more flavor. I still strained it before mixing it with the rest of the filling ingredients in order to get the excess liquid out (which was definitely a necessary step).

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I also had to add a significant amount of water to the dough in order to get it to come together and the amount of effort I had to put in to get the dough to work made it end up a little tough. I had a pretty hard time getting the dough thin enough as a result (which meant that I did not get enough ravioli out of the dough in order to use the amount of filling that I made based on the recipe). No worries though – my mom had the brilliant idea of using the excess filling to make a spinach pie that is baking as we speak.

I used a small round cup this time around to get perfectly shaped ravioli, which made the ravioli look so much more professional than the last time I attempted it. I definitely recommend using this technique. I just wish that I had been able to get the dough thin enough to make more delicate.

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For the butter sauce, I used this recipe instead of the one given in the recipe above: Sage Brown Butter Sauce. It worked pretty well but I had to use dried sage instead of fresh. As a result, I think the proportions were slightly off so I ended up straining the sauce to make sure the finished dish didn’t get overwhelmed by it. After the ravioli were boiled, I put them straight into the butter sauce and allowed them to cook on low for a few minutes to let the flavors marry. Then, I garnished them with some shredded parmesan cheese.

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Overall, the dish was ok. The filling was really good but the pasta dough was so thick that you didn’t get that nice flavor as much as you should have. In the future, I really think that I need to (1) be careful about not overworking the dough and (2) get a pasta roller that is able to get the pasta thin enough to not overwhelm the filling. If I can get that figured out, I think I’ll be able to put out some really quality ravioli. While my ravioli was certainly not great, I do think that I would have been safe in this challenge given that I did not turn out anything that tasted bad (unlike the bottom three).

S2E4 (Elimination Test) – Chicken

Employment Update: 1 Scheduled Phone Interview, 5 Job Applications, 3 LinkedIn Messages

24 contestants survived the apple slicing test and went on to the first cooking test of the season. To get the contestant field down to the Top 18, they had to create a great dish featuring chicken.

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Most individuals played it relatively safe – sticking to what they knew best. I cook with chicken all the time and have several go-to recipes. One of my favorites comes from Chrissy Teigen’s blog: Boursin and Bacon Stuffed Chicken Breast. I follow the recipe for the most part but I have experimented with stuffing it with roasted red peppers, onions, and spinach in addition to the bacon and boursin. Wrapping it in prosciutto is something that I don’t always do. And I also bake it with chicken stock in the pan to keep the chicken moist. Below is a picture of one of my versions of this recipe.

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First, I decided that I wanted to try my hand at breaking down a chicken so I used this tutorial: How to Break Down a Chicken. It certainly wasn’t easy but I was able to do it and the tutorial was hugely helpful. Although pausing and playing a video on your computer when your hands are covered in chicken goop is certainly an interesting trick. I may have used my nose and elbow at various points in the process. Regardless, I broke down the chicken relatively easily and didn’t get any salmonella on my laptop. I’d say that’s a win.

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In addition to breaking down the whole chicken, I knew I wanted to try something that I’ve never done before but always wanted to: Crispy Fried Chicken. I followed the recipe completely and the chicken turned out great! Although the entire time I was making it, this is what I thought about: Shake that! 

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For my side dish, I had this idea to do a potato, spinach and red pepper cake, but I had no idea if it would actually work. I thinly sliced 1/2 a russet potato and 1/2 a red bell pepper. Then, I made a butter sauce with 4 tablespoon of butter, a finely grated shallot, 3 cloves of garlic (also finely grated), salt, pepper, paprika, cumin and oregano. Then, I layered them (potato first, followed by butter sauce, spinach and peppers) in a small round dish and baked it in a 350 degree oven for 20-30 minutes (until the potatoes were tender). When it was done, I turned it out onto the plate. It wasn’t very pretty but it mostly stayed together and it tasted great.

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While everything was really tasty, it definitely did not look gourmet. I also should have done a sauce to go with the chicken because I ended up using honey mustard to dip my chicken in (which was delicious… don’t judge). I doubt this would have played well with the judges but it was a great dinner for tonight.

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