You Ask, Dave Answers...

November 29, 2006

Since there’s a repeat planned for this week, I thought I’d take a few minutes and answer a few of the great questions that have been coming to the blog. Thanks to all for reading and for the kind words.

Is it my imagination or do the Quick Fires generate more adventurous dishes than the eliminations? --Christine B.

It does seem that under more extreme pressure they are more creative and sometimes are even producing better quality food. It's always tough though for either challenge. I can still remember the pressure that really is self-created so much of it truly is mental and you need to really try to let go and do what you do well but in a more crazed environment. What I have noticed and commented on in earlier blogs is the lack of this groups ability to function in a team of more than 2 people, their communication falls short as the team size increases.

What's the latest on your restaurant/cooking news? --Morgaine S.

I actually have a restaurant that I will be opening in Soho, New York in early 2007 called Lola's (http://www.lolaissoul.com ) which I am really excited about. The food will be soul-ful food and not just French/Cajun and Creole as it once was it will have some fun Southern inspired dishes along with some favorites from my own bag of tricks.

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1 little, 2 little, 10 little Indians... Someone is Getting Canned Tonight

November 22, 2006

Episode 6

Quickfire time … Tom is the judge for this charity canned food challenge. I’m very happy that they are providing the leftovers to the food bank. Giving back is such a great thing as I am learning to give where I can too. I am currently involved with three Children’s charities (St. Joe’s-cancer, Carousel of Hope-diabetes and Camp Bravo-theatre for kids) as well as Step-Up Women’s Network and the National Kidney Foundation. I have donated silent auction dinners for all of these groups and it is such a great feeling being able to help others in need and especially the kids. With the holidays here at our doorstep, now is a great time to donate your time or food or whatever you can to help our friends and neighbors in need.

Our leaders for this challenge end up being Ilan, Mia, Sam, Cliff and Frank with dishes ranging from a 3 bean salad to a new potato salad and a garbanzo and anchovy salad ... Are you seeing a theme here?

Good job on this crazy cannery challenge. Our charity cases end up being Elia, Betty, Carlos, Michael and Marcel.

Elimination Challenge: I love the spin on this that these five need to put together a 4-course Thanksgiving Menu, but it needs to be ‘cutting edge’. Cutting edge by definition means different things to different people, so it should be interesting to see what these guys come up with back at the old TC lofts of all places. They also have the winning canned food contestants judging their creations.

So they sit down to chat it up and figure out a game plan and strategy for their cutting edge Turkey Day. Elia starts out pretty frustrated with good old Tom C. and she really doesn’t even want to cook at all.

Hmmm?

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Dave Martin's Mashers: Two Variations

November 21, 2006

Chef Dave Martin’s Masher Ideas for Thanksgiving

Basic Masher Formula
Serves 5-8 guests based on how much they eat

INGREDIENTS:
5 Lbs. russet potatoes (washed, peeled and cut into same size cubes)
Stockpot with water that covers the potatoes, completely
½- ¾ cup kosher salt
1 cup heavy cream
2 Tbls. Unsalted butter
small sauce pan or bowl to heat the 2 together in the microwave
kosher salt
black pepper or white pepper (be careful this stuff is hot for some)

DIRECTIONS:
Key is to keep all your potatoes the same size for even cooking. Place sliced potatoes into salted water and make sure that the water covers them completely and even over the top of them. It is important to cook your potatoes in the salted water as in the final seasoning you do not need to add as much salt as the potatoes will retain some flavor from the salted water. While potatoes are cooking, heat your cream and butter on the stove top or in the microwave, do not boil, just heat up to melt the butter and warm the cream. Boil potatoes covered until they easily break apart, do not over cook or you will have paste or glue.

Drain potatoes and then add as much of the cream and butter mixture as desired, I actually do not use the whole amount because if you cook your potatoes properly they end up being super creamy without all the extra fat, but it’s your call. Taste for seasoning and add kosher salt and your favorite pepper to taste.

Now, for two fun ideas for masher-with-flair for the holiday.

I have made over 100 types of mashers in my day. But for Turkey day, I wanted to give you at least 2 ideas to start off with and feel free to use your imagination and add whatever floats your boat to bring some pizzazz to a normally pretty boring dish, but do go outside the box and no roasted garlic mashers, unless you can’t live without ‘em.

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Leftovers and Offal

November 15, 2006

And then there were still 12...How offal...

Oh yeah, that’s right. No one got eliminated last episode. Hello everyone, I write this blog from my room on the campus of the University of Illinois. I am here judging a cooking contest amongst the chefs from the various dorms, it should be a fun day. The campus is huge and like a mini city, the students were obviously fans of the show as I have been getting lots of kudos and handshakes from several of them. Everyone’s response is the same here as everywhere else: "I was rooting for you, you should have won." Thanks for the support, U of Illinois students. OK, enough about me onto the show. I actually took a poll with several of the students about Season 2 and well, hmmm, interesting views, I’ll share them with you in the finale blog at the end of the season.

There are definitely some familiar faces and places for me this episode. I went to Cannes with Michelle Bernstein from Social and we actually share the same agent at ICM in New York. Michelle is a fantastic chef and she made the most awesome seafood risotto aboard the Social yacht in Cannes, I still can taste it to this day. What she did with foie gras at sea was equally tasty, she is very talented and approachable. You can also check out more of her food and style at her own restaurant in Miami (6927 Biscayne, 305-759-2001; their website is under construction).

So before we hit the Quickfire, I must say I miss Katie. What do you all think? Let’s try to get beyond the drama from the last couple challenges and do some cooking this time and send someone packing. Leftovers and Offal, ummm, fun stuff.

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12 Angry Men and Women

November 08, 2006

This week we are off to cook with Suzanne Goin -- very well known in Los Angeles for A.O.C. and Lucques. Again we are back in familiar territory in creating an amuse bouche with items from junk food machines ... yummy. A solid budget of $10 and two items from each machine, definitely plenty of creative freedom here. We start with a little attitude from Marisa and Michael (Miguel protégé .. only when he is snacking and being funny) really not putting forth a lot of effort , again I am disappointed here. It takes so much to get onto this show in the first place why would you not want to always put your best foot forward in each challenge and be accountable based on your decisions/choices?

Ilan had great commentary on what an amuse bouche is and I was actually surprised by the sizes of some of the dishes (Betty)? There were tapas size portions and a lot of sweet stuff coming out of the kitchen. I am no food snob but to start off the meal with something you would typically finish with doesn’t really make much sense to me. Marcel and Mia both made dishes with too much sweetness or, in Mia’s case, a full blown dessert.

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Chef Dave Answers Reader Mail

November 07, 2006

Dave… I've been watching some old episodes of “Top Chef” and I keep hearing you say your food is "functional.” What does that mean? Of course, food is "functional" in the sense that it feeds me, but why would you market your food as "functional?” Isn't all food "functional?” What are you trying to achieve here? It really makes no sense. Is your food maybe just simple and basic and your trying to pass it off as something more special? I mean, lets delve a little deeper than your buzzwords. --Jason

Jason…your tone and attitude are a bit arrogant and you are entitled to your opinion. However, all food is not functional. Look at some of the esoteric dishes presented and created by some of the molecular chefs out there today. Although that food may be functional is it realistic and approachable, do the masses really want to eat buffalo gelatin finished with an algae emulsion, uh … I don’t think so.

So by functional in my terms I guess I mean more approachable and acceptable to the masses. Yes, I do use several buzzwords and catch phrases but my education goes beyond the kitchen and into the classroom (English major here). You say potato…I say, See you later.

So, Dave, do you ever hang out with your red headed nemesis? --Ruthianne

Ruthianne: I get asked often what’s up with Tiff. Well, last I heard she was working as a line cook out in Nantucket (wikipedia.com). Myself and the other contestants don’t really communicate at all with her. I think she has tried to stay in touch with Andrea but outside of that, no one has heard hide nor red hair of ole TIffani. We all took something from the show and maybe she has learned something about herself and is working towards creating a softer persona.

I do not hate her or wish her ill will, but as viewers you really only saw part of her and her actions. For example, no one ever saw the night that she took out Candice and told her she should be ready to go home and didn’t belong on the show. Candice broke down in tears that night and it was shortly after her falling out with Stephen.

So, to anyone that says: Lay off Tiff. I say: You were not there for that month and did not see all that took place that led me to lash out on her and react the way I did.

Dave, you adorable thing. I'm dying to know how you made the bread pudding Katie Lee raved about. I'm crazy for bread pudding, all kinds, sweet or savory, and would love to add yours to my collection. If I promise not to share it will you let me in on the recipe? Please? --Nina

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I Scream, You Scream

November 01, 2006

We roll into episode 3 and it’s time to make one of my favorites, homemade ice cream. Yum! As much as I appreciate the efforts by Marcel (bacon avocado), Ilan (bacon & waffle) and Emily (chocolate & lavender), let’s not overthink it -- it’s ice cream guys and gals. You should really make something that people want to eat. Yes, I have had avocado ice cream and yes, it can be good. But is the general public going to want it? Uhhh, no. It’s important to think ahead of the game and it is a game, right. The chefs should have known that real people were going to be judging the flavors they created and not a bunch of chefs, so stop trying to impress each other and impress your potential audience. Kudos to Betty, Cliff, Sam and Carlos for making ice cream flavors that we want to eat.

Now talk to me here, Marisa (pastry chef, right?). I’m not sure what’s happened with her in the bake shop between the panna cotta and being on the bottom 3 in the ice cream challenge -- what’s up with that ?

And let’s visit our dear friend, Emily. Not sure where her bad attitude and grouchy demeanor come from. Some of the things that she said were outright mean -- yikes. I think that she might be in the wrong business. Cooking should be a passion and something that you put effort in for the accolades you receive from people trying your creations. I was really turned off by her comments.

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