Click here for the full recipe on 2FrugalFoodies.com.
Posted on AllTopChef.com
Saturday, March 31, 2012
Friday, March 30, 2012
Top Chef Texas Contestant, Grayson Schmitz, Starts New Venture in Chicago
Photo: BravoTV.com
Chef Grayson joins many other Top Chef alums in Chicago.
She is teaming up with her sister and father, looking for an event space and planning to host everything from "Dinner parties to kids' birthday parties."
Click here for more information.
Posted on AllTopChef.com
Zac Young Opens "Flex Donuts"
Top Chef: Just Desserts contestant, Zac Young has been very busy since his appearance on the show.
In addition to the new pop-up donut shop, Zac is also filming new episodes of The Cooking Channel show, "Unique Sweets."
Life for Young has been a blur since the debut of Bravo’s reality television show “Top Chef: Just Desserts” in 2010, which brought him unexpected fame. Though already known in the pastry industry for his creative and quirky desserts, Young soon discovered that his new found fame meant getting recognized on the street by strangers, cutting the line at New York City clubs and flying across the country for special appearances for popular food festivals. The fame also means that he’s working harder than ever. While putting in 75 hours weekly as executive pastry chef at Flex Mussels he is also filming new episodes the Cooking Channel’s “Unique Sweets,” a show that explores the creative concoctions of pastry chefs across America. Despite all the publicity, Young says that he works hard to keep his ego in check, making time for his close friends and an occasional night out on the town. His continued popularity hasn’t gone to his head – at least not entirely.
Click here for the full interview from fameology.
Posted on AllTopChef.com
In addition to the new pop-up donut shop, Zac is also filming new episodes of The Cooking Channel show, "Unique Sweets."
Life for Young has been a blur since the debut of Bravo’s reality television show “Top Chef: Just Desserts” in 2010, which brought him unexpected fame. Though already known in the pastry industry for his creative and quirky desserts, Young soon discovered that his new found fame meant getting recognized on the street by strangers, cutting the line at New York City clubs and flying across the country for special appearances for popular food festivals. The fame also means that he’s working harder than ever. While putting in 75 hours weekly as executive pastry chef at Flex Mussels he is also filming new episodes the Cooking Channel’s “Unique Sweets,” a show that explores the creative concoctions of pastry chefs across America. Despite all the publicity, Young says that he works hard to keep his ego in check, making time for his close friends and an occasional night out on the town. His continued popularity hasn’t gone to his head – at least not entirely.
Click here for the full interview from fameology.
Posted on AllTopChef.com
Yigit Pura on Apartment Therapy
Check out Top Chef Just Desserts season 1 winner Yigit Pura's San Francisco condo. It's only a wee 570 square feet, but for Yigit, it's home. I'm loving his chartreuse refrigerator!
Image credit: Bethany Nauert
Thursday, March 29, 2012
Top Chef Master, Rick Bayless, Stars in New Venture
Image: nwi.com
Rick Bayless co-created and stars in a new show described as a "whimsical piece where dining/food is an equal star."
"Cascabel" runs through Aprill 22 at the Lookingglass Theatre Company in Chicago.
Click here for more information.
Chef Jen Carroll Featured in New Bravo Show
Photo: Alejandro A. Alvarez
Click here for more information.
Posted on AllTopChef.com
Wednesday, March 28, 2012
A New Interview with Kevin Gillespie from DavidAtlanta.com
Top Chef Season 6 finalist, Kevin Gillespie talks about Woodfire Grill, TWO new cookbooks and his passion for cooking.
A highlight:
You have a book coming out this fall, "Fire In My Belly."
Yes. It’s my very first cookbook. It’s part cookbook, part memoir. There’s a lot of writing in it. I wanted to make sure that we had a book that appealed to a lot of different people. If you’re the kind of person who likes to look at cookbooks for the pictures and stuff, it’s loaded with really beautiful photography. Or if you’re a person who really likes food writing, then it has a ton of that, and if you really want to cook from this book, we have gone a really long distance to make sure that this book is useable. We cooked every day, myself along with a professional recipe tester. She worked with me, documented what I did, replicated my recipes on her own, and then, if they worked, then she gave them to two home cooks to replicate, and only if all four of us produced the same end result did it make the final cut. So I feel confident that these recipes are really going to work for people in their homes.
Click here for the full interview.
Posted on AllTopChef.com
You have a book coming out this fall, "Fire In My Belly."
Yes. It’s my very first cookbook. It’s part cookbook, part memoir. There’s a lot of writing in it. I wanted to make sure that we had a book that appealed to a lot of different people. If you’re the kind of person who likes to look at cookbooks for the pictures and stuff, it’s loaded with really beautiful photography. Or if you’re a person who really likes food writing, then it has a ton of that, and if you really want to cook from this book, we have gone a really long distance to make sure that this book is useable. We cooked every day, myself along with a professional recipe tester. She worked with me, documented what I did, replicated my recipes on her own, and then, if they worked, then she gave them to two home cooks to replicate, and only if all four of us produced the same end result did it make the final cut. So I feel confident that these recipes are really going to work for people in their homes.
Click here for the full interview.
Posted on AllTopChef.com
Cook Like a Top Chef - Sarah Grueneberg's and Floyd Cardoz' Seared Fish with Coconut Curry
The whole reason I decided to try the dish that won Sarah Grueneberg a Quickfire Challenge in the Top Chef Texas finale was because I happened to have fish, coconut milk, and shallots in the house. There was also a lone orange in the fridge. As I started cooking the dish, I decided that the rather mild-seeming coconut sauce could use a little more zip, so I dug through the cupboard for my little baggie of vadouvan, a type of curry seasoning that I first heard about when Jamie Lauren used it to spice a carrot purée way back on Top Chef season five. With the addition of the vadouvan, I could hold back on the excessive amount of turmeric (4 tablespoons!) called for in the recipe, and I also halved the amount of coriander. And since I had to peel the orange that would essentially be a garnish, I tossed a strip of it into the sauce to add extra flavor.
Needless to say, I did not have a Dungeness crab hanging around (this is Maryland! Such alien creatures are not allowed!), nor did I have any other crustaceans on hand, so I skipped the crab salad part. Now that I look back on my recap for that particular episode, I see that the judges felt this dish needed more acid; even if I couldn't make the salad, I should have added a squirt of lime or two. The finished dish was a bit on the mild side, although it was quite tasty. And, surprisingly, easy to prepare.
Seared Fish with Coconut Curry (inspired by this dish from the Top Chef 9 finale part 2)
1 naval orange
Extra virgin olive oil, as needed
1 thumb-sized piece of fresh ginger, peeled and sliced into coins
2 whole shallots, peeled and sliced
2 tablespoons roughly chopped coriander stems
1 tablespoon turmeric
1 tablespoon coriander
1 teaspoon vadouvan or regular curry powder
1 can coconut milk
2 8-oz mahi mahi fillets, halved
4 asparagus spears, trimmed and cut into 1" segments
2 tablespoons butter
2 tablespoons bias-cut green onion
Cilantro
Salt and black pepper, as needed
With a vegetable peeler, cut a 1" x 3" long piece of orange rind, scraping off the pith if necessary, and set aside. Peel the rest of the orange and cut into supremes. Set aside.
In a medium sauce pot, heat 1 tablespoon of olive oil, add ginger, shallots, and coriander stems and sweat for 10 minutes. Then stir in turmeric, coriander, and vadouvan. Top with coconut milk, add strip of orange peel, and simmer on low for 10 minutes, strain and set aside. Season to taste with salt and pepper.
In a medium pan, heat 4 tablespoons olive oil over medium heat. Season mahi with salt and pepper. Cook fish on both sides a total of 8 minutes, finish the pan with butter.
Remove fish and add asparagus pieces, cook for 2 minutes.
Place a pool of coconut sauce on a plate, place fish on top. Scatter asparagus and orange segments around the plate. Garnish with green onion and cilantro.
Posted on AllTopChef.com
Tuesday, March 27, 2012
News & Information 3.27.2012
Padma Lakshmi lost the custody battle with her babydaddy Adam Dell. He now gets expanded visitation rights and the child, Krishna, will carry his name as well as that of her mother. More here, along with a rather unflattering shot of Padma (first frame of the video).Top Chef 9 finalist Sarah Grueneberg had the surprise of her life recently when none other than Lady Gaga dined at Grueneberg's Chicago restaurant, Spiaggia. Apparently Gaga wanted to eat Sarah's finale dinner and meet the chef. We always knew Lady Gaga was cool!
Top Chef 9 winner Paul Qui offers his Friday Fives to Immaculate Infatuation.
Posted on AllTopChef.com
Posted on AllTopChef.com
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