S2E5 (Elimination) – French Cuisine

Employment Update: 1 Job Application, 2 E-mails, 2 LinkedIn Messages

Having won the mystery box challenge, Christian was able to select the type of European cuisine that the rest of the contestants had to create a dish for. He selected French cuisine.

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Derrick (Gougére) and Max (Poached Cod) had the best dishes and therefore became the team captains for the next challenge.

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The bottom three were Angel (Fruit Tart), Erryn (Beef Carpaccio) and Mark (Peppercorn Crusted Filet), with Angel and Mark being sent home.

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I honestly had no idea where to start with this one. I know next to nothing about french cooking but I knew I wanted to try and master a classic. I did some research and I just couldn’t decide between The Pioneer Woman’s Coq Au Vin or Julia Child’s Beef Bourguignon. Since I am still working full time, I decided to stick to the 2 hour dish instead of the 6 hour one, but I will definitely attempt some Julia Child soon!

To make sure I made the classic french dish correctly, I stuck completely to the recipe. The pictures below show the different stages of the dish as I compiled it prior to putting it in the oven.

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The only thing I did differently from the recipe was make the noodles from scratch. I used my Mom’s egg noodle recipe. We usually use this recipe for chicken and noodles but I thought it would work well for this dish too. The ingredients I used to make the noodles were:

  • 3/4 Cups of Flour
  • Pinch each of Thyme, Oregano and Salt
  • 1 Egg Yolk, beaten
  • 3-4 Tablespoons of Ice Water

The instructions I used to make the noodles were as follows. The pictures below show the finished noodles before and after cooking.

  • Stir flour, thyme, and salt together in a mixing bowl.
  • Make a small well in middle of bowl and put egg yolk and water in there. Stir until well blended.
  • Shape into ball. Place dough on lightly floured surface; flatten slightly.
  • Knead 5 minutes or until dough is smooth and elastic, adding more flour to prevent sticking if necessary.
  • Cover with plastic wrap. Let rest 15 minutes.
  • Roll out dough to 1/8 inch thickness or thinner on lightly floured surface. If dough is too elastic, let rest several minutes.
  • Let dough stand about 30 minutes to dry slightly.
  • Cut strips into desired length and width.
  • Boil in liquid until al dente. I usually use chicken stock but you can use any liquid you want.

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The final dish turned out great. (See below). The chicken was tender and the vegetables and sauce were delicious. I’m not sure what Coq Au Vin is supposed to taste like but this was FANTASTIC! The noodles were a little thick (I really need to get a pasta maker), but overall I’d say this dish is a winner, especially with the hodgepodge the contestants created in this challenge.

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S1E10 (Mystery Box) – Venison

Employment Status: Had a really positive conversation with the hiring manager of a super exciting opportunity that encompasses pretty much everything I’m looking for. I’m really hoping it works out but I’m still keeping my options open. 

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For the last mystery box challenge of the season, the chefs were given several unique ingredients to work with. The box contained a rack of venison, bacon, red cabbage, fingerling potatoes, blueberries, quail eggs, beets, hazelnuts, brussel sprouts and red wine. Sheetal (Roasted Venison), Whitney (Venison with Southern Gravy) and Sharone (Pan Seared Venison with Blueberry Puree) were declared the top three with Sheetal having the best dish overall.

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As soon as I saw this challenge, I knew that I would have to come up with a substitute for venison. After some research, I settled on grass-fed, free-range flank steak. It is clearly not as tricky to cook as venison, but the flavors are similar enough to test out flavor profiles. With this in mind, I decided to do a pan-seared flank steak on a bed of roasted vegetables with a red wine-balsamic reduction.

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My Mystery Box

This dish was really simple with most of the work coming in the prep stage. I first seasoned the flank steak with salt and pepper and marinated it in some red wine. Then, I started with the vegetable component. I cleaned and chopped up the potatoes, beets, brussel sprouts, onions, garlic and jalapeño. Then, I tossed this with olive oil, salt, pepper, oregano, basil and thyme, and finally, added some small pieces of bacon. (See below  for the compiled dish before it went into the oven). This dish just went into a 425 degree oven until the vegetable were tender (about 30 to 45 minutes depending on how small you chop the vegetables and how well done you prefer your vegetables to be).

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While the vegetables were roasting, I started the red wine-balsamic reduction. I put about 1/2 of a cup of red wine and 1/2 of a cup of balsamic vinegar in a saucepan with a sprig of rosemary and let it simmer until it was reduced by half. With 10 minutes left on the vegetables, I pan seared the steak in some hot olive oil for just a couple minutes on both sides. I plated the flank steak on top of the vegetables and drizzled the entire dish with the red wine-balsamic reduction. (See below for the finished product).

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Pan-seared flank steak on a bed of roasted brussel sprouts, beets, and fingerling potatoes with a rosemary-red wine balsamic reduction

This dish was delicious! It is definitely one of my favorite things that I have made for this blog. The roasted vegetables were AMAZING and the steak was tender and tasty. I have no idea how I would have done with the venison, but everything else was so good, I think I could have made an appearance in the top three for this challenge.