Eating @ Home

So, it's been a while. Winter is in full swing. Lots of cooking @ home. We haven't been eating out as much and we're just enjoying it!

Cooking is fun if you approach it like that. There's no right or wrong. It is all about what you like.

I watch a lot of cooking shows. Right now, I'm a Tyler Florence fan. Jacques Pepin is also a huge favorite of mine. These two guys make cooking look fun and "doable". And, their dishes always look like they taste great.

I have been a cooking show junkie for over 25 years. I spent a lot of time on the weekends watching Julia Child and the great Pierre Franey cooking on my local PBS channel. Cooking fascinated me. I always wonder why I never went into the business.

After many years watching, I seem to have gotten the hang of it. I am by no means a professional, but a good home cook. Strictly amateur. I love trying new things, as well as cooking tried and true dishes that I love. My favorite thing of all time is lasagna. It is the dish I always asked my mother to make for my birthday. Her lasagna was the best. It incorporated meatballs and sausage, as well as ricotta and mozzarella. No bechamel in her lasagna. That's not how she did it.

I am also getting into BBQing. Not grilling, but BBQing where you cook low and slow. I use a charcoal Weber 22-inch BBQ. I smoked a turkey for Thanksgiving in it and it was fabulous! Used applewood. It came out so nice. I will do that again.

Taking whatever ingredients are around and putting together a dish is something that I wish I could do better. I often look in my pantry and on my spice shelf and wonder what Alton Brown or Emeril would do with what I have in there.

Adventurous would be a label for me. If I could cook bison, ostrich or armadillo every day, I would. I like the mixture of fruit with meat. I enjoy how simply some parsley or a squeeze of lemon perks up a dish.

It's fun. And when I "hit one out of the ballpark", it is so satisfying. To hear my family enjoying and complimenting what I cooked makes it all worth it.

And, bringing the family together around the table for a good meal leads to good conversation and brings us all closer together. It's something I hope never ends.

Next up, I want to talk about cookbooks. If you have a favorite "go to" cookbook, let me know.

Top Chef Recap - Restaurant Wars!

Well, it happens every year and the always anticipated Restaurant Wars went off last night on Top Chef. Rick Moonen of Top Chef Masters and Rick RM Seafood at Mandalay Bay in Las Vegas was the guest judge for this episode.

The High Stakes QuickFire Challenge started it all off and set up the two teams that would eventually go into Restaurant Wars against each other. After drawing knives, Michael V and Jen picked teams. Michael picked his brother Bryan, Eli, and Robin. Jen's team was Michael I, Larine and Kevin. The challenge was to tag team a dish. The two twists were, except for the first to go, everyone was blindfolded and the team members could not talk to each other! How hard was that going to be? The only communication allowed was that each team had a minute to decide the order of chefs. It was up to the first person to choose the dish and get it started and then each subsequent chef had to decide what to do next based on what they saw when they got to the cooking station. I thought it was very cool!

Jen's team won and split $10K. Then they were given the option of taking the money or letting it ride on Restaurant Wars where each team member would get $10K if they won. They let it ride. That would turn out to be the first of a number of bad decisions that team would make.

Each team had $3000 to set up their menus. The advantage they had was that they didn't have to worry about setting up the front of the house as each team got to use Moonen's restaurant which is multilevel, so as the winner of the QF, Jen's team (Mission) picked the second floor, which was more of fine dining environment and the other team (Michael V's Revolt, a play on the chefs's names) took the more casual first floor setting.

Right off the bat, Jen decided, "no dessert". She said every team that tried dessert went home. Not sure that was a great decision. I think that was a cop out. They should have taken a dessert on. A Top Chef would do that. The other team produced two desserts which were very well received including Robin's pear dessert, which was the favorite of many.

Larine (Mission, Jen's team) and Eli took the front of the house positions. Say what you will about Eli and I don't care for him, he's got the gift of gab, so I think he was well suited for that part. Even though the two were taking on the FOH tasks, they were also responsible for a dish each.

Michael's team seemed to have it all together even though there was some tension between Michael and Bryan and Michael and Robin. They got past it to have a very successful service. With Eli seating and schmoozing, Revolt, although that was a horrible name for a restaurant, was anything but revolting.

Jen's team lost it quickly. They got "in the weeds" early and never recovered. Jen wound up steaming clams and mussels as each order came in rather than doing that task ahead of time and that really put her behind the eight ball. Eric Ripert, her mentor of five years, would have been surprised at how poorly she managed her station. Kevin undercooked lamb and if you've ever had lamb that was too rare, it's one of the most unpleasant dining experiences you can have. Undercooked lamb was going out and this after Larine declared that she would send food back if it did not meet the standards. Larine really fell flat at the front of the house even after volunteering for the task. She was not as engaging as Eli. Where Eli carefully and expertly explained each dish, Larine basically dropped the food and ran away. Eventually, Padma had to lasso her in to get a description of each dish. Not good. The evening fell apart for team Mission and they wound up losing Restaurant Wars. You could see how dejected they all were. They each realized that any one of them could be sent home for the myriad of poorly executed dishes that went out.

The judge's declared that Team Revolt ran the best restaurant of anyone in the six seasons of Top Chef and that's quite an honor. Though the team won, a single winner was picked from the four. Michael V got that honor as he was clearly the leader and driving force behind the success of the operation. For his win, and to the consternation of his brother Bryan, he won $10K, which he quickly and generously asked if he could share it with the rest of the team. Since it was his money, as Tom stated, he had the freedom to share the winnings, which he offered to each of his chefmates. Bryan, who was seething, refused the money. He felt his brother ran an unprofessional kitchen (with the way he treated himself and Robin) and got rewarded for bad behavior. That was the only downer to the whole evening for Team Revolt.

When Jen's team came to Judge's Table you could see how down they were. Each member wore worry and defeat on their faces. Each team member got vilified for one thing or another they did wrong, except that Mike I avoided any major criticism and he seemed safe. What he did was not spectacular, but it wasn't great either.

In the end, the judges felt Larine disappeared during the entire task and I think also, in the back of their minds, they must think the other team members (Jen, Kevin and Mike I) are stronger than her, which I agree with. So, Larine went home.

Restaurant Wars is so popular because you get to see each chef in the environment they spend the better parts of their lives in, a professional kitchen. The planning, the buying, the preparing. It's all so fascinating to see what goes into making a restaurant run successfully or not so successfully. It is also interesting to see how "competition" changes how each chef approached their chosen profession. When a "win" is on the line, will they perform as well as they do day in and day out when getting good food out on time is the win they are striving for? The dynamics of a contest really affects each person differently and in the end, the winner is the one or the team that can put the competition or the game to the side and let their experience and skill carry them to a positive end.

Top Chef Las Vegas Episode 5 Recap - Duel in the Sun!

Cactus. Oh my. That's how the episode started. For the High Stakes ($15K chip to the winner) Quickfire, the cheftestants had to prepare cactus, an ingredient chosen by a viewer poll. Rattlesnake and kangaroo were the others. I guess the viewers were being nice. However, I don't think the chefs thought so. I'm guessing they probably would have had an easier time handling the two proteins rather than cactus, which, like aloe, is gooey inside.

Almost all of the chefs had never prepared it before with Mattin reporting, "there is no cactus in the Basque region of France where I am from." However, they all gave it a shot with Mike I being the only one who seemed to have a handle on the proper preparation of cactus; curing it with salt. As you may know, salting anything draws out the moisture. That's why you don't salt your steak too far in advance of grilling it.

Tim Love, the big Texan and Top Chef Masters participant, was the guest judge for the night and you just knew something "cowboy" had to come up.

At the Quickfire, Tim tasted the dishes and as he went around you could tell what he liked and what he hated. It was obvious. In the end Mike I was the winner with his cured cactus and tuna ceviche. Amazingly, Mike V is one of the bottom dwellers, showing that even the best (and I think he's not only one of the top contenders, but an amazingly creative, inventive and knowledgeable chef) can't possibly know how to prepare every ingredient on the planet. I'm sure it was a humbling experience for him, but he's got a good attitude, so that motivated him to do better in the elimination challenge.

And challenge it would be. Mike I, though he won the QF, did not get immunity for the Elimination Challenge and knowing that he went to the losers judge's table just two episodes ago after being at the winner's table makes you wonder if he needed it. So, the challenge is to prepare a "high-end" meal for twenty four cowboys and ranchers on a ranch. So, off they go to shop not knowing what the exact cooking conditions will be. No one asked about it either.

After shopping and being given time to prepare their dishes, the next day the group is driven out into the desert of Nevada to Sandy Valley Ranch. As they pull onto the property through the tumble weed and cacti, a group of teepees (yes, teepees. You know, where Indians sleep?) comes into view. In the same area are stone fire pits and, yes, an outhouse. Side note here, the "fire" pits turn out to be propane! Roughing it! As they look around, Eli asks for the keys to the Toyota Highlander because he thinks camping is asinine and he wants to sleep in the SUV. Ashley, who is a bit unique, feels right at home because according to her she grew up on a mountain in the middle of nowhere. So an outhouse is familiar territory to her.

So, it's hot. It's sandy. There are no ovens. There are only cast iron cookware and fire pits. The "customers" are cowboys/ranchers. So, of course, two guys, Mattin and Ron, decide to make ceviche. Are you kidding me? Ceviche? On a ranch?

When it comes down to taste testing time, Tom, Padma, Gail and Tim Love sit down to sample the collective outcomes of the chefs' efforts. Ron's ceviche was too sweet and he made a mojito that was undrinkable. "I don't drink!", Ron shared. So, then why would you attempt to make a drink???? Tom let Tim go first tasting Mattin's ceviche three ways. Tim, didn't seem to like the one he tasted (as I told you, he really wears his opinion on his sleeve.) and then Tom took a spoonful of fish, stopped, got this look on his face and proceeded to get up and spit the fish into his hand and throw it on the ground never having even taken one chew! Not a good sign for the happy Frenchman. Remember, this guy did horribly in the last episode cooking French food.

So, Robin cooked shrimp and when Tim tastes it he says it tasted like he just ate a lump of chlorine. Robin admits that she never tasted the shrimp before sending it over to the judges. Isn't it amazing what happens to an otherwise competent chef when they are under the pressure of time and challenging cooking conditions? How do you not taste your food? Amazing.

Those were the standout bad dishes. Mike V, who did a black cod dish in a Japanese style wanted to take "white linen" ingredients and produce a dish in a challenging environment, did well. And Mike admits he didn't think the conditions would be as difficult as they were. Bryan does a pork tenderloin dish. Pork! Cowboys! Get it? What anyone was thinking when they thought of fish for cowboys is beyond me. Admittedly, Mike V did a good job with his fish dish, but come on, why weren't there any high end steaks or chops? That left me baffled.

Jennifer, who I am liking for her attitude, cooking ability and, well, looks (she's a cutie!) made chicken. Ahhh, real BBQ food! Although she did OK, it wasn't the winning dish.

In the end, Bryan wins the elimination challenge (his third) with his pork loin, polenta, dandelion greens and glazed rutebega. Mattin, because he almost made Tom gag in front of millions of viewers on practically raw fish, goes home.

Notice, I didn't mention Kevin at all? Although he's been in the top tier from the beginning, he seemed to take a step back this week. We'll see if he can rebound next week.

Next week's episode involves Penn and Teller and magic! Can't wait! Stop by next week!

TOP CHEF MASTERS - Semifinal Recap

Last night was the next to last episode of Top Chef Masters. It was a good one!

As they have done the entire season, they brought back a Quick Fire Challenge from the past and they saved the best (or hardest) for last - Blind Taste Test! Even the seasoned (pardon the pun) chefs were apprehensive about having to identify twenty items without seeing it. Hubert Keller even remarked that you experience food with your eyes first, so blind folding each cheftestant would hamstring them for sure. All of them were not all that confident.

Michael Chiarello went first.

I like the way they edit each person's turn to make it look like they are doing a bad or good job. That was fun.

In the end Michael identified the most products, seven! He couldn't identify Hoisin Sauce ("I have no idea what that is." he said) and, surprisingly neither could Anita Lo. So, he went into the Elimination Challenge with five stars! Hubert and Rick Bayless were tied for second and were awarded four stars and Anita Lo rounded out the group at three and a half stars.

The Elimination Challenge brought back past cheftestants; twelve in all. The "Masters" had to quickly interview and then, starting with Michael, pick a team of three sous chefs. They each picked one chef until all twelve were picked. Fabio from last season was picked first by Michael, of course. Their Italian sensibilities matched perfectly. Once the teams were picked, the task was to create a buffet for two hundred guests and they got down to planning menus.

From the beginning it was obvious that Michael, unlike the others, was going to dictate every move everyone made. He made the point that they were competing for $100K and he wasn't going rely on someone else getting the win for him. He was going to make sure everything got done exactly the way he wanted it. It made him look heavy-handed, while the others were more relaxed and delegated more of the responsibility to the other team members even to the point of taking menu suggestions from them. Hubert, who had Richard Blaze, Mr. Molecular Gastronomy, on his team, even allowed Blaze to make avocado ice cream using liquid nitrogen, a technique that Keller had no experience with. It was a hit!

At the beginning of the challenge Michael had a run in with hot head Dale Talde from Season 4. Michael, who had a question about who was using what refrigerator, called Talde young man when addressing him. Sacre bleu! Well, Talde gets all uppity with Michael and goes after him, yelling at him and almost calling him out. But Michael, the class act that he is, just takes it and lets the incident die down and the challenge continues.

On the day of the challenge the chefs get into the kitchen and start to cooking. In walks Kelly Choi and everyone knows something is up. Kelly informs the group that they have to pack up and move to a different location; a hotel. When they get there, they immediately are told that the buffet will be outdoors on a patio in full sun. Anita is floored by this decision as she has centered her buffet on a raw bar and she has no way to protect her food from the blazing sunlight. She's worried. On top of all of that, each chef had to chose one of their three sous chefs to let go. This forces each chef to jump in and do more to ensure the success of their dishes. Chiarello is the complainer in the group, Anita is the worry wort, but Rick and Hubert methodically go about their business to get the food out and looking great.

In the end, I have to give top honor to Hubert. He and his "staff" pulled off eighteen, yes eighteen dishes. Amazing output and each and every dish got high marks. Rick and his team also did a fabulous job putting out a Mexican feast that everyone loved. Michael, after all the drama and complaining and angst, had some good dishes, but on the main dish, swordfish, the judges didn't like it's "furry" quality that came about because his electric carving knife broke and the knife they used to cut the fish tore it rather than sliced it cleanly. Picky? Yes, but this is Top Chef MASTERs after all and these guys have been to the party once or twice, so the bar is set higher and for good reason. Anita, alas, succumbed to the heat and the sun and her buffet was not so successful.

Hubert wins the challenge by garnering five stars from each judge. An amazing accomplishment. He beat Rick Bayless by half a star. Michael came in third and Anita was sent home, setting up the finals for next week.

For the final, it looks like they are bringing back each season's winners, as well as Tom and Padma to do the judging. That should be awesome! I'm looking forward to it. Come back next week for the season ending wrap up!