Cast Blog: #TOPCHEF

Lee Anne's Favorite Cobbler And Brussel Sprouts

Gail: Mei's Menu Was Almost Flawless

Make Top Chef Mei Lin's Winning Dessert!

Richard: "Gregory Had the Better Ideas"

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Hugh: Mei's a Chef's Chef

Richard: "Winning Is Overrated"

Make Mei's Sushi Style Guac!

Gail: I Wasn't Surprised Doug Stayed on Top

Get Doug's Masterpiece Brisket Recipe

Gail on Innovation (and George's Failure to Push It)

Make Melissa's Seared Duck Breast Dish

Make Melissa's Mom's Egg Custard

Hugh Worries About Scurvy and Foie Gras

Make Mei's Inspired Duck a l'Orange

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Lee Anne's Favorite Cobbler And Brussel Sprouts

Two Thanksgiving Recipes from Lee Anne Wong.

Two of my favorite Thanksgiving recipes:

Apple, Pear and Cranberry Cobbler INGREDIENTS: 1½ lbs. Apples, Granny Smith, peeled, cored and cut into ½" thick wedges 1½ lbs. Bosc Pears, peeled, cored, and cut into ½" thick slices 1 cup Fresh/Frozen Cranberries 2/3 cup Granulated Sugar 3 Tablespoons Dark Brown Sugar 2 Tablespoons Cornstarch 2 Tablespoons Lemon Juice 1 teaspoon Vanilla Extract 1 teaspoon Ground Cinnamon 1 teaspoon Freshly Grated Ginger 2 cups all-purpose Flour 2 teaspoons Baking Powder ½ cup Cold Butter, cut into small dice 1 cup Heavy Cream, plus more for brushing Sanding Sugar, Pearl Sugar or Sugar in the Raw, for sprinkling Salt

DIRECTIONS: Preheat the oven to 375F. In a large bowl, combine the apples, pears, cranberries, 1/3 cup of granulated sugar, the brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and ginger with a heavy pinch of salt. Mix well to coat and combine. Lightly grease a 13x9 (2 quart) ceramic or glass baking dish.. Spread the fruit mixture in the bottom. In a food processor, combine the flour, baking soda, and remaining 1/3 cup of sugar. Pulse once or twice until combined. Add the cubed butter and pulse a few times until the mixture resembles a coarse meal. Add the heavy cream and pulse until it forms a soft, sticky dough. Be careful not to overwork the dough, as it will become tough. Spoon the dough in heaping spoonfuls to cover the fruit in the baking dish. Gently brush the dough with a little extra heavy cream and sprinkling with the finishing sugar. Place the baking dish on a parchment or foil lined sheet tray and bake in the oven until golden brown, about 1 hour. Let cool on a wire rack for 1 hour before serving.

Pan-Roasted Brussel Sprouts with Bacon

INGREDIENTS: ¼ lb. Applewood Smoked Bacon, cut into ¼" dice 1 pint Brussel Sprouts, washed and halved 1 clove Garlic, minced ½ teaspoon Fresh Thyme , minced 1 piece Bay Leaf ½ cup Dry White Wine 2 Tablespoons Apple Cider Vinegar 1½ cups Chicken Stock Salt and Black Pepper Juice of 1 Lemon 1 Tablespoon Parsley, minced

DIRECTIONS: In a large saute pan, cook the bacon over medium heat until it begins to brown slightly, about 5 minutes. Add the brussel sprouts and season with salt and pepper. Saute for 3 minutes until they begin to color, and the bacon is getting crispy. Stir in the garlic, thyme, bay leaf, and deglaze with the white wine and cider vinegar. Cook until most of the liquid has reduced, about 3 minutes. Add the chicken stock and cook, partially covered, until the liquid has evaporated and the brussel sprouts are crisp tender, about 10 minutes. Remove the bay leaf and discard. Finish with a squeeze of lemon, salt and pepper to taste, and freshly minced parsley. Serve immediately.

Make Top Chef Mei Lin's Winning Dessert!

Learn how to make the dish Tom Colicchio called the best dessert in Top Chef history!

Mei Lin's Strawberry Lime Curd, Toasted Yogurt, Milk Crumble, Mint

Strawberry Lime Curd Ingredients and Directions
1c Strawberry Puree
3 Eggs (Whisked Together)
2 Tbsp. Sugar
1/2 lb. Butter
1 Tbsp. Cornstarch
TT Lime (zest and juice)

1. Cook over double boiler.
2. Add limejuice and zest to taste.

Lime Puree Ingredients and Directions
20 Limes Zest
Simple Syrup
Grape Seed Oil

1. Cooked in simple syrup.
2. Blend with grape seed oil.

Milk Crumble Ingredients and Directions
1 Cup AP Flour
1 Cup Panko
1 Cup Milk Powder
1 Cup Sugar
1 Cup Butter (melted)
1 Cup Bee Pollen

1. Combine.
2. Bake at 375 degrees Fahrenheit until golden brown.

Yogurt + Lime Ice Ingredients and Directions
1 Qt Yogurt
1 Qt Crema
4 Limes (zest and juice)

1. Charge 2 times in Isi.
2. Disperse in bowl of nitrogen.

Toasted Yogurt Ingredients and Directions
1 Qt. Greek Yogurt

1. Char until dark.
2. Blend.

To Garnish
Fresh Strawberries and Mint





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