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'Wich of the Week: Philippe's French Dip

YumSugar — Wed, 16 Apr 2008 12:10:33 -0700

While I was down in Los Angeles for the PopSugar Tech Party, I couldn't pass up a trip to Phillipe the Original, the downtown LA institution that invented the French Dip. Celebrating its 100th anniversary this year, Phillipe's (as it's known to locals) offers everything you'd want from a historic restaurant, including old-timey signage, 10-cent coffee, and a sandwich whose construction has been honed over decades to perfection.

Typically, a French Dip sandwich involves hot roast beef served on a French roll with a side of au jus, a gravy whose name amusingly translates to "with juice." But don't expect a dipping bowl at Philippe's; what makes its legendary version oh-so-tasty is that the au jus is built right into the bun. For a firsthand account of my Philippe's adventure, read more.

Originally, Philippe's served three kinds of French Dip: beef, lamb, and pork; in the 1980s, the restaurant added turkey to appease the health conscious. The first time I went to Philippe's, I tried the turkey, but I felt like I was missing out, so this time I got the pork sandwich, "double dipped," with both sides of the roll gently submerged in juice.

The Philippe French Dip is divine in its simplicity. In the words of general manager Richard Binder: "It's no secret. It's meat. It's bread." Of course, it's also the au jus, of which Philippe's makes three enormous batches a day. Each batch of stock uses 50 pounds of bones and a potpourri of veggies, plus drippings from the pans that roast nearly 1,000 pounds of meat every day.

Philippe's high volume and time-intensive preparation makes its sandwiches difficult to re-create at home. The pork is so tenderly roasted that it gives just right when you bite into it, and the juice - rich with hours of flavor - provides a yummy transition between the soft, warm roll and the meat. I'm sure cheese would be good too, but I just flavored mine with a bit of Philippe's hot housemade brown mustard. Remarkably, despite being incredibly moist, the Phillipe's French Dip isn't messy, because the ingredients cooperate with each other so well. Neat, simple, and delicious.

Have you been? Tell us about your Phillipe's adventure in the comments!

Hardee's Hopes to Entice Eaters With Racy French Maids

YumSugar — Wed, 15 Jul 2009 09:26:27 -0700

The marketing masterminds behind Carl's Jr. know that sex sells: this year alone, the fast food franchise has featured lascivious spots starring seductresses such as Padma Lakshmi and Audrina Partridge suggestively scarfing down burgers. And CKE Restaurants, the parent company of Carl's Jr. and Hardee's, won't stop there. To kick off its new French Dip Thickburger, Hardee's has brought on four feisty "French Maids" who will embark on a national tour, visiting stores and posing for photos. The ladies - appropriately named Sophie, Antoinette, Gabrielle, and Isabelle - hope to lure customers with short skirts, fishnet stockings, and plunging necklines. Consumers will be able to snap pictures with the maids and later locate the images online through a Hardee's microsite, French Me. With their risqué campaigns, the two eateries have certainly gotten media attention. But as they continue down a racy path, are the chains poised to become the fast food equivalent of Hooters? Is the company's marketing approach slick - or edging on vulgar?

Source

Onion Dip Two Ways - Beginner and Expert

YumSugar — Wed, 25 Mar 2009 03:30:04 -0700

Need something to bring to a March Madness party this weekend? Skip the conventional six-pack in favor of onion dip, a classic crowd-pleaser. Whether you opt for a simple rendition or a more sophisticated version with slow-caramelized onions, exotic spice, and handmade chips, winning and losing spectators alike will get behind the dip's cool, tangy, melt-in-your-mouth creaminess. Become the star of the party when you read more.

Beginner Onion Dip
From Everyday Food

Ingredients

1 tablespoon olive oil
2 Vidalia onions (1 pound total), finely chopped
Coarse salt and ground pepper
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
Chips, for serving

Directions

In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

Makes 2 cups.

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Expert Onion Dip
From Bon Appétit

Ingredients

Dip:
2 tablespoons vegetable oil
3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
1 1/2 teaspoons garam masala
1 cup crème fraîche or sour cream
Chopped fresh chives
Pita crisps:
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads

Directions

Make dip: Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes.
Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
Add garam masala; stir 1 minute. Transfer to small bowl and cool completely.
Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Can be made up to 2 days ahead.
Make pita crisps: Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons.
Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Can be made 1 day ahead and stored at room temperature.
Sprinkle dip with chives; place on platter. Surround with pita crisps.

Serves 8.

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'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 12 Sep 2009 09:30:19 -0700

I'll never forget the authentic campfire flavor of these homemade s'mores popsicles.
Ring in the return of Gossip Girl with an informal premiere party.
Learn how I prepared for my road trip to the massive Nugget Rib Cook-Off in Sparks, NV.
Velveeta might be lowbrow - but it's also delicious in a nacho cheese dip.
Can you tell the Mario Batali fun facts from the fiction?
What do you recall about this week's French-themed Top Chef?
Don't forget to play Who's the Better Chef? for a chance to win $1,000!

Nancy Silverton and Mario Batali Talk Italian Food

partysugar — Mon, 22 Jun 2009 10:44:44 -0700

At the Food & Wine Classic in Aspen over the weekend I was lucky enough to attend a demonstration lead by Nancy Silverton and Mario Batali. The duo are the masterminds behind a popular Los Angeles restaurant, Osteria Mozza. Silverton works most nights at the eatery behind the mozzarella bar. Batali, of course, is busy with lots of projects like a new line of tomato sauce and a pizza oven. When he hit the stage he dipped his hand in a pot of boiling pasta water and used it to slick back his hair! The two cooked, joked, and talked Italian cuisine. To find out what they had to say, read more.

To cook like an Italian, Mario insists on spending quality time shopping. "If you get good ingredients and don't really mess around with them, then you're cooking like an Italian."
When looking for ingredients, both Silverton and Batali seek out harder to find Italian specialty items like straticella (a type of fresh cheese), speck (smoked prosciutto), and guanicale (similar to bacon, but made from pork cheeks). Mario shamelessly pointed out that this kind of charcuterie can be purchased from his father's salumeria.

When making pasta, Batali undercooks it by two minutes. "When the box says it cooks in 10-12 minutes, I take it out after 8 minutes of cooking, then cook it for one more minute in the pan."
Like many Italian chefs, Batali said the "most crucial ingredient when making pasta is the starchy pasta water."
Instead of liquid honey, when she can find it, Silverton likes to use whole edible honey comb on cheese plates.
Let the pan do the work. Place meat and fish in a hot pan and leave it there. Don't mess with it, especially if it's fish.
Try making pesto in a mortar and pestle. Silverton, whose a huge fan of pestos, makes a variety including the classic basil, and other more interesting renditions like celery leaf, tomato, and caper pestos. While the elements may change, she makes pesto by hand in a mortar and pestle instead of a food processor. "The difference between male and female cooking is that men like machines and women like to be hands-on."
In Italy, they cook with everything from the head to the tail and from the leaf to the root, so make the most of your ingredients.
Unlike in French cooking, Italians (and Batali) don't worry about emulsifying sauces. Batali likes it when each bite is different and textured.
Lightly dress salads.
Spend the extra dollar on more expensive pasta. It will affect the overall flavor of the dish and is worth it.

The most important thing that Batali and Silverton stressed was that Italians are regionally focused. Each town has its own specific type of local cuisine. To truly cook like an Italian, look to your hometown for ingredients that are local and special to that region.

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Fabio: "Unfortunately, You're Going to See My Face a Lot"

partysugar — Fri, 20 Feb 2009 03:30:59 -0800

It's down to the wire on Top Chef with only three contestants remaining. Fabio was the first of the Euros to pack up his knives and leave the competition. Yesterday, I had the chance to speak with him over the phone. To find out what he had to say about Stefan, his experience, and Padma's Italian, read more.

On Stefan: He is extremely confident. The difference between me and him is I am a people person, very personable. He doesn't care. He's very straightforward. He's not a cocky guy. He's a great guy, great person, and he is confident. if you want to translate confidence into cockiness, fine with me. If I wasn't confident, I wouldn't be here. It's not a bad thing to be confident, especially in this kind of economy. I could hang out with him all day; sometimes he's at the restaurant, we go party together.

On his elimination: I wasn't upset. I'm a very happy person. I see that I have 13 people behind me and three in front of me, and I get motivated. Life is too short to complain. My dad and my grandfather used to tell me, "If you have a problem, and you know there's a solution, then stop bitching about it." If you know there's no solution, then why bitch about it? There's no solution. When you're the chef you're always in the spotlight.

On Bravo's portrayal of him: Whatever you see is the way that I am. I'm a nice person. Listen, if you see somebody on TV that said "f**k this, f**k that, d*ck here, d*ck there," it doesn't matter how they cut you and paste you - you said those things. They cannot put things in your mouth. That's what you said, that's what you've done. I've been very happy with what I said. If I did misbehave, I apologize for that. That's the way I am, the way I talk, the way I act, the way I cook.

On the judges: Who am I to judge them? With Colicchio, I can agree to disagree. He has done things that I would love to be doing in the next 10 years. I honestly respect his opinion. It's up to you if you are smart enough to take it. Padma was speaking Italian to me. She was modeling for this Italian agency and she was working for this very famous talk show in Italy, so I was actually looking at Padma way before she was looking at my food.

She has a great palate, she's smoking hot, she understands a lot about food. I respect her. She's a very nice person, very personable. We had a good time together. She's very fun.

On the guest judges he disagreed with: I had a big argument with Martha Stewart. My polenta, she said that it was gray, but she didn't even taste it. She dipped her fork in it, she didn't even take a full bite. The other judge was a French guy, Jean-Christophe Novelli. He told me that my cream was not cooked enough and that the egg white was coagulated. I told him there was no egg white in it. I'm saying, there is no egg white in the cream - how's that sound for you? But he's French! Italy, France, they have a history. In food, and wine. Last year there was the World Cup, soccer; I understand. I'm just kidding. You know, I think he's a great chef. It's an opinion. You cannot agree with everything. It's your ass there, you gotta defend yourself a little bit.

On what's next: I will do more TV, I can promise you that. I have a food line coming out. I have an offer for a TV show. What I said is that I am getting a lot of offers. I am getting asked to license my image to food companies. I have a deal with Ducati motorbikes. I am dealing with a TV company, yes - I got a lot of requests; they offered me a job here and there. But don't forget that I am a chef. Everything that I will ever do . . . my first business is food. Unfortunately, you're going to see my face a lot. I am not allowed to talk about it. We will see. Watch what happens. But stay tuned.

Source

'Wich of the Week: Monte Cristo

YumSugar — Wed, 28 May 2008 14:00:26 -0700

If there were any doubts about my intense love for sandwiches, this post should put them to rest, because I consumed this Monte Cristo at Canter's Deli in Los Angeles a mere three hours after eating an enormous French Dip at Philippe's. Hey, I was only in town for a few days, and there were many iconic sandwiches to be consumed!

Like the French Dip, the Monte Cristo was invented in Southern California. Traditionally, a Monte Cristo is made with bread dipped in egg - essentially, French toast - and filled with ham, turkey, and swiss cheese. The sweet, salty delight is then topped with powdered sugar and strawberry preserves. For more history and a recipe for the Monte Cristo, read more

No one is quite sure where the name came from. Originally called a French sandwich, the Monte Cristo was renamed in Southern California in the 1950s, possibly as a nod to the French adventure novel and film The Count of Monte Cristo. The Monte Cristo hit the big time in 1966, when it was featured on the menu at the Disneyland's Blue Bayou restaurant.

Rather than visit Disneyland just to eat a Monte Cristo (even I'm not that crazy), I headed to Canter's, a Jewish deli that's been serving sandwiches in LA since 1931. Its Monte Cristo was a perfect, classic version, oozing with cheese between creamy slices of bread. To make your own at home, check out the recipe below.

Monte Cristo Sandwich
Modified From the Food Network

Ingredients

3 slices white bread
Mayonnaise, as needed
2 slices swiss cheese
2 slices turkey
3 large eggs, beaten
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Strawberry jam
Powdered sugar

Directions
Makes 1 sandwich.

On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each slice with the 1 slice of swiss and 1 slice of turkey each. Put the third slice of bread on top of one stack, and flip the remaining stack on top, cheese-side down, to make a triple-decker sandwich.
Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends). Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap compacts it and prevents the egg batter from seeping in.)
Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.
Cut the Monte Cristo in half, transfer it to a plate, dust with powdered sugar, and spoon some jam over each half. Serve immediately.

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Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV

Fast & Easy Dinner: Tomatoes Stuffed With Spinach & Ham

partysugar — Fri, 21 Sep 2007 09:01:37 -0700

Tomatoes make a great edible vessel for a variety of fillings. For tonight's dinner, I propose a rich and indulgent stuffing in the form of creamy spinach, cheese, and ham. When baked in the oven, the tomatoes explode with juiciness, and the inside oozes into a wonderful taste sensation. Salute the weekend with crusty French bread for dipping and a glass of sparkling wine. To make this delicious dish tonight all you need is the recipe - and the groceries of course! - so read more

Tomatoes Stuffed with Spinach & Ham
From Good Housekeeping magazine

4 large ripe tomatoes (about 10 ounces each)
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces thickly sliced deli-baked ham, cut into 1/2-inch pieces
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees F.
Cut each tomato horizontally in half. With spoon, scoop out about 2 tablespoons pulp from each half. Coarsely chop tomato pulp and place in bottom of 13- by 9-inch ceramic or glass baking dish.
In medium bowl, mix spinach, ham, ricotta, 1/4 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.
Mound scant 1/2 cup spinach mixture into each tomato half; sprinkle with remaining 1/4 cup Parmesan.
Arrange tomatoes on pulp in baking dish. Bake tomatoes 25 minutes or until hot. Serve stuffed tomatoes with chopped tomatoes from baking dish. Garnish with parsley sprigs if you like.

Serves 4.

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