We’re halfway through the current season of Top Chef Masters, and down to some serious talent — but with that we see some serious talent go home. We had Maroon 5 as guest judges this week, and the chefs had to cook on a tour bus as it made its way to the iconic Hollywood Roosevelt in Los Angeles.
Continue reading to see who was sent packing.
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Still watching? Good, so are we. For a show that prides itself on enlisting the best chefs in the country it’s difficult to understand why we don’t get to see their talents exploited. Instead they are challenged with a griddle, a deep fat fryer and a drive-thru window. This week the chefs had to prepare a meal in the kitchen of some fast food joint I’ve never heard of, Farmer Boys.
Keep reading to hear from the chef who packed up their knives.
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Even standing next to a table full of cheese, my eyes can’t stray from the candy that is Curtis Stone (sigh). Despite my cravings for cheese, Top Chef Masters this week went all low-cal by re-creating classic dishes that are usually high in all things that Michelle Obama wouldn’t approve. To keep with the theme, the guest judges/celebs were contestants of The Biggest Loser. Keep reading to see who couldn’t cut the butter, so to speak.
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Ever since Top Chef Masters came back into our lives a lot of people have been asking who this sexy, blond guy with an Australian accent is. I got the chance to chat with the new Post Great Grains (whole grain cereal) spokesperson, Curtis Stone, and tried to find out what exactly qualifies him for the title of “celebrity chef.”
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Third episode of the third season and Bravo is convinced that they’re doing better than last year; I’m not so sure. This latest episode featured cooking with beetles, scorpions and other creepy critters — even Curtis didn’t know what to do with himself when the food hit the table. Keep reading to see which chef went crawling away for another day.
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A month has passed since the start of spring which means your window boxes should be coming along quite nicely, perhaps enough for you to pick that basil or other herbed substance of your choosing. Having moved house this past weekend I have only just planted my selection of herbs (basil, mint and cilantro) so I wont be getting my fingers green for another few weeks, but that didn’t stop me thinking about today’s unofficial holiday.
What better way for you to make use of your fresh herbs than to use them in a freshly baked batch of brownies? I chose to celebrate with a handful of basil from my local grocery store, but you on the other hand can go all out and throw in whatever you have lying around in your window box, refrigerator or sock drawer.
The basil provides a subtle freshness to the cake, nothing too overwhelming or off-putting for those brownie purists.
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I think it has become apparent that I’m not one for following Michelle Obama’s healthy eating campaign. Considering that my recent creations have included nacho-stuffed potato skins and mac ‘n’ cheese in a grilled cheese, some might argue I’m actually a secret Palin operative. I’m not, I promise you. I just like to fry things.
My better half is a meat and potatoes kinda guy — no greens, no fruit and no vegetables. So once in a while I like to try cooking something that I know he’ll enjoy. In this case I combined his love of Mexican food with our combined love of fried food. I present to you the Ancho Chile Onion Ring Quesadilla.
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