Iron Chef - Flay v. Rios

This week, Chef Martin Rios challenged Iron Chef Bobby Flay in battle: tomatoes. Chef Martin Rios is the executive chef at the Inn of Anasazi in Sante Fe and he specializes in Southwestern and Asian cuisine with a French technique.

The secret ingredient of this battle was tomatoes. Both chefs utilized the many varieties of tomatoes that were available: the German Stripe, Purple Cherokee, Red and Yellow Brandywines, Brandywines, etc, etc…

Chef Rios tried to use the heirloom tomatoes in almost every dish and I do not know if that was his mistake. He appears to allow the tomato to just speak for itself and many dishes did not have a good balance of flavor. The lamb with confit of tomato on a bed of fried tomato polenta, garnished with deep-fried tomato skin should have been a hit. However, the judges said the lamb was perfectly cooked, but the rest of the dish was OK. The fried tomato polenta looked really good but, apparently it did not taste that way. In addition, throughout his dishes, Chef Rios appeared to have a problem with the balance of flavors.

Iron Chef Bobby Flay, on the other hand, really excelled in this battle. His fried green tomatoes (he used the green heirloom tomatoes instead of the unripe green tomatoes so they would be sweet and have a better texture) with blue crab and sweet tomato salsa really wowed the judges. It looks delicious and obviously tasted so as well.

Iron Chef Flay’s tomato and fried tortilla soup with avocado and aged white cheddar was also a hit. His tomato and black bean chili with tomato corn bread and tomato butter looked really good. I would like to try and make the corn bread and butter. (If anyone has a recipe for tomato corn bread, please let me know.) Chef Bobby Flay won this battle by far: 52 to 41.

Chefography - Julia Child

Last night on the Food Network, I watched the Chefography about Julia Child. She was such an extraordinary woman and an even more extraordinary cook. She is the reason Americans developed a passion for cooking and food in the first place. She is responsible for the existence of the Food Network as it is today.

In Julia Child’s legendary, Mastering the Art of French Cooking, Ms. Child wrote a recipe for home-made French bread. It was 14 pages and had many illustrations on how to get the bread just right. Can you imagine a cookbook today having a recipe that is 14 pages? After watching this, I am inspired to make my own bread, which I have never done. I am guilty of going to the gourmet market and buying fresh bread instead of taking the time to make it myself.

Julia Child was not only a great cook, but she was a great teacher. Her quirky personality came through onscreen and found the way into the hearts of people across the country. In a world where many of today’s cooking shows are focused on “quick” and “easy”, it was refreshing to see a woman that inspired so many home cooks and famous chefs to take the time and learn the art of cooking.

I know that today everyone is busy and does not have the time to spend on 3 hour dinners every night. However, if you have a chance, watch her remarkable story, and just maybe you will be inspired to make a meal the Julia Child way; from scratch.

Fresh pasta

This past weekend, I made fresh pasta. It is the first time I have used the Imperia pasta machine that I bought at Williams Sonoma several months ago. It is not electric; it is the real Italian-grandmother-hand-crank machine!

I used a basic pasta dough recipe:

3 ½ cups all-purpose flour plus more for kneading
5 Large eggs

I mixed the egg yolks and flour together on the kitchen counter (I did not use a bowl, I was really trying to be authentic here) It did take me two attempts to actually mix the eggs and flour together on the counter. The first time, I forgot to beat the eggs before pouring them into the center of the flour. They were impossible to mix and spilled out over the flour all over the counter and onto the floor. The second time, I mixed the eggs in a bowl and then poured them into the middle of the flour mixture and gradually worked the eggs into the flour with a fork. Slowly, the dough came together.

After kneading it and letting it rest, (yes, you could use a mixer, but I was doing it the old-fashioned way), I started to put the dough through the pasta machine. I have to be honest: it was hard work! You have to roll it through the machine numerous times to get the right texture. After a few batches, I got the feel for when it was ready to be cut into shape. (Just follow the directions included with the pasta machine on how many times to roll the dough and at what setting.)

I made fettuccine and it is important to flour each piece as it comes out of the past machine. The hardest part was to prevent the pasta from sticking together. After cutting it into fettuccini, I let it rest on a floured baking sheet for a few minutes before cooking.

The pasta itself only needs to cook for a few minutes. Make sure you do not overcook it. After all the hard work, the pasta must be cooked perfectly. I made a simple marinara sauce because I really wanted to taste the pasta. Was it worth the time and effort? Definitely. The pasta was delicious! It had a completely different texture and taste than dried pasta. Would I do it every week?……. No. It is very time consuming, but if you love Italian food, like I do, this is a special meal that I would highly recommend.

Hell’s Kitchen is Back!

Chef Gordon Ramsay is back and Hell’s Kitchen is open once again. This season Chef Gordon Ramsay started off by riding incognito on the bus with the contestants to Hell’s Kitchen. He looked ridiculous, but it was a good way to get some insight into their personalities.

The first challenge was for all the contestants to cook their signature dishes in 45 minutes. Chef Ramsay was not impressed with most of the dishes and he even spit out (and/ threw up?) Matt’s dish. It was an exotic tartar with raw venison & diver scallops topped with caviar and white chocolate. It just sounds disgusting!

Rosann and Vanessa were the only two contestants that were somewhat successful at this challenge. Rosann made a spicy mussel soup that Chef Ramsay thought was seasoned perfectly and Vanessa made a pan-seared halibut that looked really good.

Chef Ramsay berated the 4 star general, Bobby, who calls himself “the black Gordon Ramsay”, for deep frying his fish. Petrozza did not fair any better with her bizarre pumpkin dish and greasy potatoes.

After watching this challenge, I am wondering who picked these people???!!

As the episode progressed, it did not get much better. The dinner service was the worst ever and an entrée was not even served by either team. My favorite moment was when Chef Ramsay called Louross, who has a mohawk, a “toilet brush”. How funny… where does he come up with this stuff??? However, in the end, the little guy was the best of the worst and when the Blue team lost; he was chosen to nominate two people for elimination.

Although the Red (female) team, did not by any means do a good job, the men were actually worse. Louross nominated Bobby, for his poor leadership as captain and Dominic, who could not cook a scallop properly. It was the end for Dominic, who was sent home after throwing numerous scallops in the trash.

Although this season’s contestants leave a lot to be desired, the prize on this season of Hell’s Kitchen is the best yet. The winner gets to be the Executive Chef at Gordon Ramsay’s new London LA restaurant. I hope that this group can get their act together so we can actually see some cooking next week.

Chef Robert Irvine - admits defeat

The Robert Irvine scandal officially broke in February; however, in the April 7th issue of US Weekly, Chef Irvine admits to the tabloid that he lied about certain aspects on his resume. He never worked for the British royal family and has never been knighted. His popular show, Dinner: Impossible, has been canceled, along with his plans to open two restaurants in Florida. In the article, Chef Irvine thanks his fans for their numerous letters of support. He said he plans on either doing another TV show or charity work with the military.

Now let me just say, this is another instance where the Food Network has dropped the ball. Remember the Jag drama from several months ago??? As a major network, why not hire someone to check backgrounds?! What a great idea that would be! I am not saying that embellishing a resume is the right way to go, but on the Food Network, why not? Apparently you can get away with it for at least a season or two.

I think it is far more embarrassing for Food Network than it is for Chef Irvine. This needs to stop because if not, it will be endless. I really liked Dinner: Impossible and now one of my favorite shows (and there is not many) is cancelled. Not because it is not popular, not because it is not getting good ratings, but because the Food Network failed to check Robert Irvine’s resume before they gave him his own prime time show.

I leave you with one question: Why couldn’t it have been Robin Miller who lied about her resume instead?

Morimoto v. Cole

This was one of my favorite battles because it is always interesting to watch a talented young chef, such as Chef Tyson Cole challenging one of his idols, Iron Chef Masaharu Morimoto.

Both chefs were certainly familiar with the secret ingredient; ginger, which is commonly utilized in Japanese cuisine. Chef Tyson Cole’s specialty is sushi, at his popular Austin Texas eatery, Uchi, and Iron Chef Morimoto….what ingredient is he not familiar with?????

I absolutely love to watch Iron Chef Morimoto cook. (A good source if you are a Morimoto fan, like me, is Chef Morimoto’s website. If you join, you will be kept informed of his restaurant openings and appearances. ) He is so serious and cooks with such intensity. He is really one of those people I would love to meet and see how they are in person. Anyway, in this particular battle, it was the first time he appeared to be rushed. He was far behind in the plating aspect compared to Chef Cole and I was worried for….. maybe a minute.

Needless to say, both chefs really turned out great dishes. Chef Cole’s dishes had an outstanding presentation aspect. However, Iron Chef Morimoto never ceases to amaze with his ginger cotton candy and my favorite…the fish soup with the ginger broth. Sounds simple but it really looked delicious.

So, stay tuned for the next Iron Chef America…..

Iron Chef - Back v. Flay

This week Iron Chef Iron Chef Bobby Flat was challenged by Vegas Chef Akira Back. Chef Back, trained by Iron Chef Masaharu Morimoto, is executive chef of Yellowtail Sushi at the Bellagio in Las Vegas. This was an interesting match; both Chefs have such different styles of cooking.

The secret ingredient: spinach. This is a challenge. I typically think of spinach as a side dish so it was interesting to see how each chef could make this the main ingredient.

Well, onto the battle. Both chefs’ put on a good show. Bobby Flay appear to have some trouble with his new sous chef and his BBQ sauce, but he got it under control. Chef Back appeared very relaxed for his first time in kitchen stadium.

In the end, I think Iron Chef Flay really presented much better dishes. The spinach and oyster bisque and the spinach mac and cheese really caught my attention. At the same time, Chef Back certainly had a great presentation, but something was missing. I think in the end, the judge’s decision was spot on. Bobby Flay really won this one by far.

Dining in Las Vegas

I just got back from Las Vegas. In addition to being a playground for adults, it is a culinary haven for foodies. There are so many good restaurants; it was hard to decide where to dine. I have been to Vegas a few times, so my husband and I decided to try new places, instead of revisiting our favorites. Sometimes that can be good; sometimes bad.

We went to Daniel Boulud Brasserie in Wynn Las Vegas.
The setting was perfect, overlooking the Lake of Dreams. (Various shows entertain as you dine every half-hour so I would recommend asking for a table outside or by the window.) My husband had the famous “Original NY DB Burger”, which is a sirloin burger stuffed with short ribs, foie gras and black truffle, served on a parmesan bun with fries. I was a bit skeptical at first, but this “burger” was exceptional. It was cooking perfectly and the combination of short ribs with foie gras and black truffle was a flavor explosion. I, on the other hand, went with an old standby, the steak frites. It was also, very savory. My steak was tender and juicy and the “frites” were perfectly fried; crispy and light.

Needless to say, you can not go wrong with Daniel Boulud. In addition to the great meal and setting, the staff was exceptional.

My favorite food is Italian, so I had to try the Rao’s in Caesar’s Palace.
I grew up in New Jersey, just 45 minutes from Manhattan and my family and I could never get a reservation at the exclusive Rao’s in Harlem. It only has 10 tables and you must know “someone” to get a reservation. Now, I can understand why it is so exculsive.

Rao’s was the best dinner of the trip; it was truly unbelievable. My husband had the Veal Parmesan. I know, you are thinking, “how boring!” Well, it was a bone-in veal chop, pounded thin and it was so tender, you could cut it with a fork. The sauce and cheese were a perfect compliment. I had the Gnocchi Bolognese and it was also very good. Although, I have to say, that was the best veal parmesan I have ever tasted. If you go with a group, it is a good idea to each try something different. The portions are large, so it is easy to share and try different entrees.

Disappointing was Michael Mina in the Bellagio. The service was rushed and it was not worth the hefty price tag.

So, needless to say, if you visit Las Vegas, please find time to dine at Rao’s….and Daniel Boulud. Now that I am back from vacation, please stay tuned for more……….

Iron Chef - Morimoto v. Nicotra

Iron Chef Masaharu Morimoto was challenged by Chef Fortunato Nicotra, the executive chef at Felidia in New York City.

This was a particularly interesting battle to watch because I have been to Felidia. I ate there three year ago, while visiting my family in New Jersey. I remember it as being excellent. However, after watching Chef Nicotra cook, I would like to go back now, for I think I would appreciate it even more now.

Anyway, back to the battle. The most important item on today’s menu; the secret ingredient: Kampachi. This is a type of yellow tail and it is extremely good for you. It has more Omega 3 fatty acids than salmon.

Chef Nicotra was extremely composed while cooking and starting plating very early. He created several dishes that looked very good. The only thing I question is the puree of mascarpone cheese and kampachi? (this did not appeal to me.)

Iron Chef Morimoto’s cooking was amazing, as usual. Chef Morimoto used a cooking technique that even Alton Brown did not see before. He took a whole Kampachi and dipped it in a bath of lemon and hot water. He then put it in Japanese simple syrup, made of millet and water. Then his sous chef seasoned the fish with a homemade five-spice powder and he hung it by hooks to cook in the convection oven. It looked amazing and a great way to really showcase the fish.

Although both Chefs made some great dishes, in the end Iron Chef Morimoto’s beautiful presentations, unique cooking, and unbelievable flavors won him battle Kampachi

Iron Chef - Batali v. Oliver

English Chef Jaime Oliver challenged Mario Batali in Sunday night’s new Iron Chef. The secret ingredient: Cobia. Cobia is a mild fish that is sold commercially because of their firm texture and good flavor. Cobia migrates seasonally in the Gulf of Mexico during the winter and goes as far north as Maryland in the summer, making a stop in East Central Florida in March. (I was not aware of Cobia so I had to look it up. If you live in Florida, as I do, make sure you look for it in restaurants during March.)

Anyway, on to the battle. Iron Chef Batali and Chef Oliver both made a Carpaccio of Cobia and a Cobia pasta dish. They both put on a good show and are excellent chefs. Iron Chef Batali was more familiar with the secret ingredient, but that did not slow Chef Oliver down.

However, in the end, Iron Chef Batali prevailed. I do have to say even though Mario Batali won, Chef Oliver’s fish and chips looked AMAZING!! If there was one dish I would like to eat out of this battle, that is the ONE!!! I tried to catch the ingredients, Guinness, self rising flour and vinegar….but I have to say that would be very hard to copy! I will let you know if I get the courage to try making this at home. If anyone has any ideas, please let me know. Fish and chips is way out of my comfort zone as far as cooking.

This was a great battle between two great chefs and I look forward to Jamie Oliver’s new show, Jamie at Home, premiering this Saturday. There was a sneak peak at the show after Iron Chef and let me say, it was really good! It is about time the Food Network found some new talent. I think he brings a fresh look at cooking and he is so passionate about the food. He will be interesting to watch (not to mention the cute accent).