Amateur Chef to 'MasterChef'

Last Wednesday, the first season of MasterChef wrapped up on Fox. The reality competition saw 100 amateur chefs from across America vying to be America’s first “master chef".

At the helm of the show was potty-mouthed chef Gordon Ramsay, who, while recognized as a brilliant cook, is probably better known for spewing expletive-laden rants as seen on one of his other Fox shows, Hell’s Kitchen. 

In Hell’s Kitchen, Ramsay seeks out professional chefs to become an executive chef in one of his lavish restaurants. MasterChef was about finding a person whose passion, not profession, was cooking. The amateur chefs all held vastly different jobs, and a gap of 25 years separated the youngest and the oldest contestants.

Joining Ramsay on the judging panel was award-winning, eclectic chef Graham Elliot and successful restaurateur Joe Bastianich.

To narrow down the number of contestants at the onset, the budding chefs advanced if they could consistently dice and chop onions and if they were able to cook an egg perfectly. 

When the number of competitors was reduced to 14, the amateurs faced their first mystery box challenge. In this case, the competitors must think inside the box, as they are limited to using one or as many ingredients as they want from the box, and nothing more.

This challenge is difficult because the ingredients that the chefs work with are only revealed to them moments before they must begin cooking.

Throughout the weeks and through various other challenges, the judges narrowed down the number of competitors to a final group of four. 

At a mere 22 years old, college student Whitney Miller became the first winner of MasterChef, walking away with an incredible quarter of a million dollars and a cookbook deal.

Miller admitted that because she lived in a small town she had not worked with some gourmet ingredients she was forced to cook with on MasterChef. This coupled with the fact that Miller was more adept at baking than cooking makes her win inspirational to those who are beginning to exercise their culinary skills and need a boost of confidence to tackle new recipes in the kitchen.

As well, other contestants did not always know the right technique or method, but still managed to impress the judges with their creativity and innovation.

The show proves that there is a “master chef” in us all and it is possible to create delectable meals, even with limited experience. While we’re probably not cooking under the intense scrutiny of three talented chefs, we are all inspired to cook up culinary delights for our family and friends

Here are some recipes to let out the chef inside of you:

From The New York Times, this fall-themed appetizer is bound to have you impressing guests.

Daniel Angerer’s Autumn Spice Scallops

Directions:

In a medium-size pot, bring cranberries, water and honey to a boil. Cover, and simmer until soft, about 15 minutes. Meanwhile, in a small bowl, blend ground cinnamon, cloves and nutmeg. Season each scallop with a pinch of salt and of cayenne powder, and
(1) Dust each side with spice blend. Remove cranberries from the heat, and drain excess liquid; the consistency should be like jam. Set a pan over medium heat with a layer of grapeseed oil.
(2) Place scallops in the pan, and sear each side for approximately 4 minutes.
(3) To serve, place 2 scallops per plate atop a small amount of the cranberry sauce.
Serves 4.

Both of the following recipes are from momswhothink.com.

Everyone should know how to make a classic spaghetti dish.

Healthy Spaghetti With Meat Sauce Recipe

Directions:

1. Coat large skillet with nonstick spray. Preheat over high heat.

2. Add turkey and cook, stirring occasionally, for 5 minutes. Drain and discard fat.

3. Stir in tomatoes with juice, green pepper, onion, garlic, oregano and black pepper. Bring to boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove cover and simmer for added 15 minutes. (For creamier sauce, give sauce a whirl in blender or food

processor.)

4. Meanwhile, cook spaghetti in unsalted water. Drain well.

5. Serve sauce over spaghetti.

Winner Whitney prepared a bread pudding for the judges for her dessert in the final cooking challenge.

Bread Pudding 

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1½ quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 F (180 C) for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe — change it to ⅓ cups sugar (the sauce has the other ⅓ cup in it).

Bread Pudding Sauce

Directions:

Mix everything together and bring to a boil for 3 to 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.•
Photo by sxc/ theswedish