S2E16 (Pressure) – Salmon

S2E16 (Team Challenge) Note: At the beginning of the episode, the top six chefs were split into two teams and asked to run dinner service at the Michelin-Star restaurant, Patina. They were tasked with executing four of the restaurant’s signature dishes (shown below) with basic instruction from the restaurant’s chefs. The Red Team of Christian, Ben, and Suzy won based on feedback from the guests (all of whom were Patina regulars) and the restaurant’s chef and owner. This sent the Blue Team’s Tracy, Adrien, and Jennifer into the pressure test.

   Screen Shot 2014-03-22 at 3.56.11 PM

Screen Shot 2014-03-22 at 3.56.35 PM   Screen Shot 2014-03-22 at 3.56.53 PM

The episode showed and talked about so few components of each dish that it was difficult to determine the techniques and ingredients used in each one. Additionally, based on my watching of the episode, it appeared that many (if not all) of the sauces, marinades, and other prep work were already done for the chefs. While I hate passing up on a challenge, I felt that there was simply no way for me to recreate even one of the dishes with the limited instructions and my lack of access to the ingredients that I thought would be necessary. Therefore, I had to skip this challenge and move on to the pressure test from this episode. 


For the pressure test, Tracy, Jennifer and Adrien had to scale and filet a whole salmon into at least 10 portions and cook one of those portions perfectly for the judges in just 45 minutes. Before the task, Gordon Ramsay gave a helpful tutorial to the chefs demonstrating the proper way to accomplish this. I thought it was really helpful so I posted the clip below. I really wish this show had more of this and less of the interpersonal drama. But I guess that’s not what reality shows are for…

All of the contestants really struggled with this challenge, but Tracy had the most issues with both the prep and the cooking, resulting in her elimination. However, I definitely think she got the better end of the deal as the show said that they would pay for 1 year of classes at Le Cordon Bleu for her and a job with one of them when she graduated.

Since I obviously was not going to get my hands on a whole salmon, I decided to simply make a perfect pan-seared fillet of salmon with a garlic-dill butter sauce and two sides: cheddar-gruyere scalloped potatoes and roasted asparagus.

The first thing I did was work on the scalloped potatoes. I used this recipe as my guide: Scalloped Potatoes – Southern Food. This recipe was very simple and straightforward so I, of course, had to jazz it up a bit. I made several key changes and additions,  which definitely added a lot of flavor.

In a small saucepan, I melted 3 tablespoons of butter with 2-3 cloves of garlic (minced). After allowing that to cook together for a bit, I blended in 3 tablespoons of flour and cooked that mixture together for 1-2 minutes.

20140329-140020.jpg   20140329-140025.jpg

I then added 1 1/2 cups of skim milk, 1 teaspoon of salt and a couple dashes each of thyme, nutmeg and black pepper. I whisked this mixture constantly until it was smooth and bubbling. Then, I removed the pan from the heat and stirred in 2/3 of a cup of shredded sharp cheddar cheese and 1/3 of a cup of shredded gruyere.

20140329-140031.jpg   20140329-140038.jpg

With the cheese sauce complete, I layered 2 cups of thinly sliced potatoes in the bottom of a a casserole dish and poured half of the cheese sauce over the potatoes. I repeated this with 2 more cups of potatoes and the rest of the cheese sauce. Then, I sprinkled the top with shredded cheddar cheese, grated parmesan and paprika.

20140329-140012.jpg   20140329-140047.jpg

20140329-140101.jpg

I baked this at 350 degrees for a little less than hour (until it was cooked through and brown and crispy on the top). For plating purposes, I used a large round cup to get a perfect circle of scalloped potatoes to display with the salmon and asparagus.

20140329-140126.jpg

While the potatoes were in the oven, I prepped a bunch of asparagus and tossed it in some olive oil, minced garlic, diced yellow onion, salt and pepper. I baked this in the oven (at 350 degrees) until the asparagus were tender, about 10-15 minutes depending on the thickness.

20140329-140108.jpg

Finally, it was time for the salmon. I have never pan-seared salmon before so I completely followed this recipe and it was great: Seared Salmon Fillet Recipe. While the salmon was cooking, I made a quick and simple sauce by melting a couple tablespoons of butter with 1-2 cloves of garlic (minced) and some fresh dill.

20140329-140132.jpg   20140329-140139.jpg

When everything was finished, I plated the salmon then squeezed some fresh lemon over the top and spooned the garlic-dill butter sauce over the top. Finally, I put the scalloped potatoes and asparagus on the plate and served. Overall, this dish was delicious. I could not stop eating those potatoes and the salmon was very flavorful. I still have no idea how I would have done at breaking down the salmon but I’m now confident that I can make a great salmon dish.

20140329-140145.jpg

S2E9 (Mystery Box) – Vegetables

Employment Update: 4 Job Applications, 1 Scheduled Interview, 1 Sales Assessment, 2 Follow-up E-mails

This week’s mystery box challenge asked the chefs to create a restaurant-quality vegetarian entree out of some of the following ingredients: purple fingerling potatoes, goat cheese, phyllo dough, green and red tomatoes, asian pear, basil, shallots, avocado,  beets, mushrooms, asparagus, eggs, rice, cumin, lemon, arugula, parsley, green beans, japanese eggplant, smoked paprika, moroccan spice, curry powder and a variety of other herbs and spices.

Screen Shot 2014-01-02 at 4.34.50 PM

Jennifer (Vegetable Terrine), Adrien (Green Gazpacho) and Alejandra (Vegetable Korma) landed in the top 3 with Jennifer winning overall, allowing her to pick the focus for the next challenge.

Screen Shot 2014-01-02 at 4.46.48 PM   Screen Shot 2014-01-02 at 4.48.01 PM Screen Shot 2014-01-02 at 4.50.05 PM

As soon as I saw that purple potatoes were part of the mystery box, I though that it would be really cool to do a purple potato gnocchi with oven roasted vegetables. However, when I went to the store, I quickly realized that finding purple potatoes to work with was going to be an issue. I had to settle for red skin potatoes but I was confident that it would work out since I had made gnocchi successfully before using this recipe: Simple Potato Gnocchi.

The first thing I did was boil about a pound and a half of red skin potatoes until they were tender. While the potatoes were on the stove, I prepped the vegetables for the dish. I cleaned and cut a bunch of asparagus in to thirds. Then, I chopped 1/4 of a yellow onion, quartered 8 ounces of baby bella mushrooms, diced 1 tomato and minced 2 cloves of garlic. I mixed all of this together and laid it out on a lined baking sheet. Then, I drizzled it all with olive oil and sprinkled it with salt and pepper.  I put this whole mixture in a 350 degree oven after I had prepped the gnocchi and started the boiling process per the recipe link above.

image

As the gnocchi popped to the top of the boiling water, I transferred them to a pan with some melted butter and warm olive oil. I tossed them in this mixture to keep them warm and to keep them from sticking to one another. Once all the gnocchi were in this pan, the oven roasted vegetables were done. I transferred all of the vegetables into the pan with the gnocchi and tossed the whole mixture.

image

Finally, I started the sauce. I melted 4 tablespoons of butter in a sauce pan. Then I added 1/2 of a shallot (finely chopped), 4 cloves of garlic (minced) and 4 leaves of fresh basil (finely chopped). After a few minutes of cooking, I then added in 4 ounces of goat cheese, stirring while it melted to make sure everything combined evenly.

image   image

I poured the sauce over the gnocchi and vegetables, sprinkled salt and pepper to taste, and mixed it all to coat evenly. I let the whole mixture cook on low heat for a few minutes to ensure that all the flavors could come together. And then I served it with a garnish of shredded parmesan.

image   image

Overall, the dish came together pretty well. The flavor was great but the gnocchi did not hold up very well. I think using the red skin potatoes instead of the traditional russet potatoes threw off the dough. I could tell immediately that it just was not coming together as well as it had before. I also just made a half recipe (unlike before) and that could have thrown proportions off as well. The gnocchi stayed mostly in tact but I do think that it would have been much better had I used firmer potatoes. I haven’t really worked with purple potatoes so I’m not sure if that would have been an issue with them, but I do think the dish was delicious and very good looking regardless.

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.

 Screen Shot 2013-11-17 at 7.24.40 PM

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.

20131118-124927.jpg

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.

20131119-195017.jpg

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! 

20131119-195026.jpg   20131119-195056.jpg   20131119-195121.jpg

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.

20131119-195008.jpg   20131119-195105.jpg   20131119-195113.jpg

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.

20131119-195134.jpg