Rounding out Round 1, judges impressed with flavor, texture, ingenuity
Judges have made their decision putting two cooks into Round 2 of the Daily Herald Cook of the Week Challenge 2016. Challenges 7 & 8 wraps Round 1 with Martha Garmon of Palatine and Christina Anderson-Heller of Wood Dale moving on to Round 2.
In Challenge 7, cooks Garmon and Alexandra Zades of Schaumburg were given tilapia, scallions, cauliflower, courtesy of AMITA Healthcare, and turmeric with which to whip into an appealing dish.
Know that garlic is the most important difference between mayonnaise and aioli, said Chef Suzy Singh, but other than that, she found Garmon's Cauliflower Crusted Tilapia “absolutely delicious.” Singh also thought Garmon's use of the cauliflower as a puree and a “crumb” for the tilapia an ingenious stroke. Winner of the Cook of the Week Challenge for 2012, Michael Pennisi, also thought using the cauliflower as a fish breading was an interesting turn. “The scallion aioli not only looks tasty but is really necessary to flavor the tilapia and cauliflower both of which can be bland,” he remarked, “and the aioli is also an efficient way to use the remaining egg yolks.” He also deemed Garmon's plating “artistic, raising the taste of the entire meal.” AMITA's Rachael Kunst also appreciated Garmon's plating and can't wait to cook this meal for herself. Singh was impressed with the combination of spice, umami and acidity in the dish and extolled its creativity as well as ease giving Garmon's effort the edge in Challenge 7.
When it came to Zades's Turmeric Marinade Tilapia with Coconut Cauliflower, Singh sang, “These contestants are making this round of judging very difficult!” Marinating the tilapia with turmeric and spice appealed to Singh, and she thought that stroke elevated this dish from a home cook to restaurant style menu item. Like a lot of carb conscious cooks, the Chef loved the idea of coconut “rice” but mentioned that coconut milk should reduce with the cauliflower to turn the concept into sweet reality. Pennisi liked the coconut cauliflower rice's play of sweet and savory flavors and thought using cumin in a carrot salad was a great touch, giving it a Moroccan flair. He wondered why Zades could not find a way to use scallions in her dish, however, because they could have fit with several of the components. Kunst also noticed that scallions were MIA in Zades's dish but the Chef Manager at Alexian Brothers Health System loved the use of cauliflower as rice.
In Challenge 8, cooks Anderson-Heller and Sylvia Schafer of Cary were given a budget of $25 to create a dish or dishes for brunch.
Judges Jamie Andrade and Mario Portanova proclaimed Anderson-Heller's brunch for $25 “impressive.” “I haven't anything negative to say,” Andrade, the 2014 Cook of the Week Challenge winner said. “You can't go wrong with candied bacon, the strata are a perfect easy dish that presents well with very little prep work and can even be made in advance,” she added. Ditto with the clafoutis, which is a mix and bake item. “Brunch is about spending time with family and friends, not fussing in the kitchen, I love it.” Portanova, Director of Porte Brown in Elk Grove Village, loved the savory and refreshing combination of Anderson-Heller's dishes and crowned the presentation and appearance “fabulous and mouth watering.”
Culinary expert and television personality, Mario Rizzotti, called the bacon “unique” and her berry lemon clafoutis “an explosion of flavor.” He suggested putting the bacon right into the strata instead of ham, but pronounced Anderson-Heller's accomplishment “amazing” and she wins Challenge 8.
Sylvia Schafer's brunch dish appealed to Portanova visually, and he appreciated that the recipe was easy to prepare. “I like the eggs on the top of the skillet with the Crema Mexicana,” he noted “and a side of corn tortillas would be a great addition.” Andrade would love to wake up to this dish baking in the oven and Andouille, one of her favorite ingredients, mixed with potatoes and eggs, makes for a wholesome breakfast with a bit of heat. “It couldn't be easier to make and since breakfast at my house is always crazy time, so toss-it-in-a-pot-and-cook-it recipes are great to have in my back pocket. Solid job!” Judge Mario Rizzotti, said Schafer's dish looked great and is “surely a great brunch dish.