MasterChef Cookbook - Softcover

Masterchef; Cianciulli, Joann

 
9781605291239: MasterChef Cookbook
Softcover
ISBN 10: 1605291234 ISBN 13: 9781605291239
Verlag: Rodale Pr, 2010

Inhaltsangabe

In the nationwide search for America's best amateur chef, thousands of home cooks from across the country created their signature dish for an awe-inspiring panel of judges. Doctors, businessmen, students, construction workers, and stay-at-home moms alike put their heart on the plate for a chance to become the country's first-ever Master Chef.

From the Mississippi Delta to the Midwest, exotic ethnic dishes to all-American staples, these talented home cooks showed the judges—and the world—what this country is really cooking. Now you can cook with the contestants and judges in your very own kitchen with the MasterChef Cookbook. Learn how to master the basic skills that define any chef; discover an exciting array of ingredients that will inspire new creations; and find out what the judges would have cooked if they were given the same challenges faced by the contestants.

From Cinnamon-Orange French Toast to Vietnamese Chicken and Rice; Southern-Fried Pork Chop to New England–Style Bouillabaisse; Bittersweet Chocolate Soufflé to Flaky Apple Pie, the MasterChef Cookbook offers more than 80 savory, sweet, and scrumptious recipes that prove some of the nation's most delicious food comes from its most humble kitchens.

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Über die Autorin bzw. den Autor

Cook, culinary producer, and author JoAnn Cianciulli is a supervising producer of MasterChef. Her past television credits also include Food Network's Next Iron Chef and Bravo's Top Chef L.A. With more than 10 years of experience, JoAnn is known as one of the food industry's top insiders and has collaborated on projects with such noted chefs as Michael Mina and Tyler Florence. She is the author of nearly a dozen cookbooks, including the acclaimed L.A.'s Original Farmers Market Cookbook. A transplanted New Yorker, JoAnn lives in Los Angeles.

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BREAKFAST

STUFFED BUTTERMILK PANCAKES WITH FRESH BERRIESAND PURE MAPLE SYRUP 26 EGG IN PURGATORY 28 EGGS BENEDICT WITH PROSCIUTTO ON CRISPY LATKES 31 EGG EN COCOTTE WITH MUSHROOMS AND BRIOCHE TOAST 35 STEAK AND EGG WITH RANCHERO SAUCE 36 CINNAMON-ORANGE FRENCH TOAST 40 BLUEBERRY SCONES WITH LEMON GLAZE 43 CRUNCHY GRANOLA 44 TROPICAL FRUIT SMOOTHIE 45

Stuffed Buttermilk Pancakes with Fresh Berries and Pure Maple Syrup

Recipe courtesy of Jenna Hamiter

Jenna, a homemaker from Texas, stands out as the only cook to prepare a sweet breakfast dish for her signature dish. The young mom cleverly uses a Danish aebleskiver pan to form soft popover-like pillows filled with silky sweetened cream cheese. "I make these for my three kids every weekend. They call them doughnut holes," says Jenna.

The cast-iron aebleskiver pan (see inset) resembles an egg poacher and is available at cookware stores and on the Internet.

MAKES 14

1 1/2 cups all-purpose flour 2 tablespoons plus 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon kosher salt 1 1/2 cups buttermilk 1 large egg 3 tablespoons vegetable oil 8 ounces cream cheese, at room temperature Zest of 1 orange, finely grated 1 teaspoon pure vanilla extract Unsalted butter, at room temperature, for greasing the pan 1 cup mixed fresh berries 1 cup pure maple syrup 2 tablespoons confectioners' sugar

Sift the flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt into a large bowl. Make a well in the center. In a separate bowl, whisk together the buttermilk, egg, and oil. Pour into the flour mixture. Gently fold all of the ingredients together to form a moist batter. Set aside.

In the bowl of a standing electric mixer or with a handheld beater, cream together the cream cheese, orange zest, vanilla, and the 1/4 cup granulated sugar. Beat for 3 minutes, or until the sugar is incorporated and the cream cheese is completely smooth.

Grease the indentations of the aebleskiver with butter and place the pan over medium heat. Spoon 1 tablespoon of the batter into each well. Carefully place 1 tablespoon of the cream cheese mixture into the mold. Top with another tablespoon of the batter to fill the mold. Cook for 2 minutes, or until the edges are set and begin to pull away from the sides of the pan. Carefully turn the pancakes over using 2 chopsticks or a fork and spoon.

Pile the pancakes on a serving platter, scatter with fresh berries, and drizzle with maple syrup. Dust with confectioners' sugar and serve immediately.

Egg in Purgatory

Recipe courtesy of Tony Carbone

Purgatory, here, is practically heaven: a chunky tomato sauce served atop a soft-cooked egg and a slice of crusty, toasted bread. Tony explained to the judges, "It's a peasant dish from southern Italy made from ingredients in a typical Italian home. It's quick and definitely hits the spot without being too heavy." Typically, the egg is poached in tomato sauce with toast served on the side. Tony says, "I wanted to reinvent the classic and make it my own by cooking the egg inside the bread, like the traditional Toad-in-a- Hole dish, and bathe it with spicy tomato sauce."

This recipe can be doubled if cooking for two.

SERVES 1

2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 onion, chopped (see Master the Basics: Chopping an Onion, on page 30) 1 clove garlic, minced 1/4 teaspoon red-pepper flakes Kosher salt and freshly ground black pepper 1 can (15 ounces) diced tomatoes 1 slice (3/4 inch thick) brioche 1 tablespoon unsalted butter 1 large egg 1 sprig fresh flat-leaf parsley, leaves picked off the stem 2 fresh basil leaves, hand-torn 2-3 tablespoons freshly grated Parmesan cheese

Heat the oil in a small pot over medium heat. Add the onion, garlic, and red-pepper flakes. Season with salt and pepper. Cook for 5 minutes, or until the onion is softened and translucent, stirring with a wooden spoon. Stir in the tomatoes (with juice) and season again with salt and pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until the sauce thickens and the flavor deepens.

Meanwhile, put the brioche on a cutting board and use a 2- to 3-inch biscuit cutter or the top of a water glass to cut out a hole in the center. Melt the butter in a small skillet over medium heat. Place the cut-out brioche round in the skillet and cook for 1 to 2 minutes per side. Set aside for serving.

Lay the remaining brioche piece in the skillet and cook for 1 to 2 minutes, or until the bottom is crisp and golden. Turn the bread over and crack the egg into the hole. Cook for 5 minutes, or until the whites are just set.

To serve, use a flat spatula to put the brioche and egg on a plate. Stir the parsley and basil leaves into the tomato sauce. Put a few spoonfuls of the sauce on top and around the plate. Sprinkle the grated Parmesan on top and drizzle with a little olive oil. Serve with the reserved brioche round for dipping.

Egg Challenge

As the top 24 amateur chefs cooked together for the first time, they took a crack at impressing the judges. In a 30-minute battle of "skill, creativity, and intuition," the judges asked that they each create a standout dish using one egg as the "hero of the dish." Judge Joe Bastianich pointed out that this deceptively simple exercise shows that while anyone can cook a soft-boiled egg, "What defines a MasterChef is what he or she does with the other 27 minutes." The contestants prepared a wide variety of egg-inspired dishes, from the runny to the remarkable. But in the end, only 14 made it through to stay in the competition.

MASTER THE BASICS:

CHOPPING AN ONION

1. Cut the onion in half, lengthwise. 2. Peel off the onion skin and discard. 3. Place the onion half face down, with the root end at the top. Slicing parallel to the chopping board, cut horizontally toward, but not through, the root, taking care at all times to keep your fingers away from the blade. Start at the base and work up, repeating two to three times. 4. Cut finely spaced vertical lines into the onion top to bottom, making sure not to cut all the way to the root. 5. Finally, chop horizontally (knife perpendicular to the cutting board) from tip to root.

Onion Chop Challenge

"If you can't chop an onion, how do you expect to put food on a plate?" That's what judge Gordon Ramsay asked the MasterChef Top 30 as a dump truck piled high with six tons of onions backed into the giant warehouse where the contestants awaited their first challenge: slicing and chopping a pile of onions with precision. "Make every cut count," Gordon told them. "Keep chopping until I say stop. When I tap you on the shoulder, you'll find out if you're making it to the next round or going home." With eyes watering and hands shaking, the contestants chopped onions for more than 90 minutes without a break. Nerves and knives proved a bloody combination for more than one contestant, as many fingers were bandaged along the way. In the end, 24 hopefuls survived the chopping block.

Eggs Benedict with Prosciutto on Crispy Latkes

Recipe courtesy of Lee Knaz

When Gordon asked the contestants to create a dish that reflected their take on a breakfast classic, Eggs Benedict, Lee knew he had to create something memorable to stay in the competition. After tasting Lee's interpretation of the dish, which included latkes (crispy potato pancakes) and prosciutto, Gordon remarked that the dish was perfectly cooked and reflected Lee's unique personality.

SERVES 4 TO 8, MAKES 8 LATKES, 1 CUP HOLLANDAISE

FOR THE LATKES

2 russet potatoes, peeled (about 1 1/2 £ds) 1 onion Kosher salt and freshly ground black pepper 1 large egg white 2 sprigs fresh chives, chopped, plus extra for garnish 1/4 cup vegetable oil, plus more for...

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Verlag
Rodale Pr
Erscheinungsdatum
2010
Sprache
Englisch
ISBN 10 
1605291234
ISBN 13 
9781605291239
Einband
Taschenbuch
Anzahl der Seiten
260
Kontakt zum Hersteller
Rodale
https://www.penguinrandomhouse.ca/imprints/A6/rodale-books/books

Attn: Andrea T Sheridan 1745 BROADWAY, 14-1
NEW YORK
NY
10019
USA
Verantwortliche Person
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