Food Network Star

by Ian Jackman

  ¼ cup confectioners’ sugar

  ¼ teaspoon vanilla extract

  6 maraschino cherries, for garnish

  1. Preheat the oven to 400°F.

  2. FOR THE CUSTARD: In a medium saucepan, warm the milk with the vanilla bean and seeds over low heat. Whisk the egg yolks with the sugar, then the flour, in a medium bowl. Remove the vanilla bean and whisk the warm milk into the egg mixture. Pour the mixture back into the pot and cook over medium heat, whisking constantly, until the cream is thick, about 8 minutes. Transfer the custard to a bowl, lay plastic wrap directly on the surface of the custard, and cool in the refrigerator for about 3 hours. Transfer it to a large pastry bag fitted with a wide, round tip.

  3. FOR THE MILLEFOGLIE: Cut the puff pastry into 18 (3-inch) rings using a ring mold or a sharp paring knife. Place the rounds on parchment-lined baking sheets and bake until golden brown, 10 to 15 minutes. Set aside to cool.

  4. FOR THE SAUCE: Combine the cherries, pineapple juice, and cherry juice in a small saucepan. Bring the liquid to a simmer over medium heat. Simmer until the cherries are softened, about 5 minutes. Carefully transfer the mixture to a blender or food processor and purée until smooth. Strain the purée and set aside to cool. Store any extra sauce in the refrigerator up to 2 weeks.

  5. FOR THE PINEAPPLE: Dust the pineapple slices with confectioners’ sugar and place on a baking sheet. Bake until softened and lightly browned at the edges, about 30 minutes. Let cool.

  6. FOR THE CHANTILLY CREAM: Whip the cream, sugar, and vanilla until fluffy and stiff peaks form. Chill until ready to use.

  7. ASSEMBLY: Place a pastry round on an individual serving plate. Pipe the custard over it in circles and place a slice of the caramelized pineapple on top. Cover with a pastry round and pipe some of the whipped cream on top. Top with one more pastry round and drizzle with the sauce. Garnish with a cherry on top.

  Brad’s Way

  Before the challenge, Brad was feeling “Rat Packy”—good. “If I execute my game plan properly, it’s going to go over really well.” His risotto he declared “fantastic”; the chicken, “amazing.”

  On the estate, the song “My Way” popped into his head. Chicken Cordon Bleu Brad’s Way meant a lot of bacon, a lot of creaminess, a lot of fun. Brad said he’d had doubts, but now he had a new lease on life.

  Maile instantly liked him. Ted said the dish was beautiful. For Susie, however, he was this close to going home.

  Cal Fussman didn’t know about that, but “wherever he’s going, I’m going with him.”

  Bob said he had effortless style. “He was magic.”

  CRISPY BACON-WRAPPED CHICKEN

  with Three-Cheese Creamy Risotto and Arugula Fennel Salad

  Recipe courtesy Brad Sorenson

  Yield: 4 servings • Prep Time: 45 minutes • Cook Time: 1 hour 15 minutes • Ease of Preparation: intermediate

  FOR THE CHICKEN

  4 skinless and boneless chicken breast halves (1 pound total), preferably organic, trimmed and squared off a bit

  Kosher salt

  Freshly ground black pepper

  16 slices bacon, not thick cut, from 16-ounce package

  2 tablespoons olive oil

  FOR THE SALAD

  2 tablespoons freshly squeezed Meyer lemon juice

  1 tablespoon extra-virgin olive oil

  Kosher salt

  Freshly ground black pepper

  2 cups baby arugula, trimmed and washed

  1 small bulb fennel, thinly sliced (1½ cups)

  Three-Cheese Creamy Risotto (recipe follows)

  FOR THE THREE-CHEESE CREAMY RISOTTO

  1 tablespoon olive oil

  2 slices pancetta, diced ¼ inch thick (1 cup)

  3 garlic cloves, minced (1 tablespoon)

  1 shallot, finely chopped (4 teaspoons)

  1⅓ cups arborio rice

  ½ cup white wine

  4 cups chicken stock, heated

  ¼ cup grated Parmesan cheese

  2 tablespoons mascarpone

  1 ounce goat cheese

  ¼ cup fresh basil leaves, thinly sliced

  1 tablespoon butter

  Kosher salt

  Freshly ground black pepper

  1. Preheat the oven to 375°F.

  2. FOR THE CHICKEN: Season the chicken lightly with salt and pepper. On a cutting board, lay 4 slices of bacon crosswise and slightly overlapping. Place a chicken breast on top, perpendicular to the bacon. Bring the bacon slices up and around the chicken to wrap the entire breast. Repeat with the remaining chicken breasts and bacon.

  3. In a large ovenproof skillet, heat the olive oil over medium heat. When the oil is hot, add the bacon-wrapped chicken and cook until the bacon on both sides of the chicken is crispy, about 8 minutes per side. Transfer the pan to the oven and bake until the chicken is cooked through, 15 to 18 minutes.

  4. FOR THE SALAD: Whisk together the lemon juice and olive oil and season with salt and pepper to taste. Toss with the arugula and fennel until well coated.

  5. FOR THE THREE-CHEESE CREAMY RISOTTO: Heat a large wide pot over medium heat and add the olive oil and pancetta. Sauté until the pancetta begins to crisp, then add the garlic and shallot, cooking until browned. Add the rice, stir well to coat, and cook for 1 minute.

  6. Stir in the wine and continue to cook the rice, stirring, until the wine is almost completely absorbed. Add enough of the stock to just cover and stir again until the stock is absorbed, about 25 minutes. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through but still has a bite. You might have some stock left over.

  7. When the rice is cooked, stir in the cheeses and basil. Remove the pot from the heat and stir in the butter. Season with salt and pepper to taste. The risotto should be smooth, creamy, rich, and delicious.

  8. To serve, scoop some of the risotto into the center of each dinner plate (make sure it has some height). Cut the chicken on the diagonal and place one portion on top of each plate of risotto. Top with the arugula salad.

  Try Not to Lose

  In evaluation, the committee wondered whether Serena could be an expert, a consistent master of Italian cooking. Herb was frustrating Bobby. But a light had gone off in Bobby’s head regarding Herb—why didn’t he do Latin cuisine? “That’s when you smile,” Susie told him. Tom’s dish was good, but he rambled. Brianna was sabotaging herself. Why couldn’t she express herself?

  Bob called Brad commanding. Bobby told Brad that his “Pro” POV was tough unless you’re Alain Ducasse or Thomas Keller. “Take advantage of who you are. Whoever that is, I want it on a plate.” Aria was off the mark; Aarti misstepped. Aarti’s food wasn’t well received, and she talked about saving money. You can’t just try not to lose, Aarti said of herself. If you’re trying to win, said Bobby, it’s hard for me to get you to join my team.

  The bottom three were Aarti, Herb, and Brianna. Brianna’s was the name called for dismissal.

  “The camera side of the competition was unfortunately my downfall. I really didn’t prepare for this. While I’m used to teaching classes and giving demos, it’s quite different when you’re standing in front of some of your idols. My nervousness was unexpected and when there are no options to do over, it leaves little room for flubs.”

  —Brianna Jenkins

  Cereal Challenge

  Having been in the bottom three, Aarti felt pressure to win a challenge. She got the chance with a Kellogg’s cereal test presented by Season Five winner Melissa d’Arabian: The six finalists had to make dinner using breakfast, in twenty minutes.

  Herb produced Cereal-Encrusted French Toast with Latin Sausage Patties. This was the debut of Herb’s new POV: “Cooking con Sabor.” When he presented, he had a new light in his eyes. Bob said that Herb had found himself.

  Aarti made Quinoa and All-Bran Pilaf. It was crunchy and had a nutty flavor; Melissa said it was delicious. Serena sang “O Sole Mio,” but Bob said she wasn’t real. Tom and Brad took steps back�
�Tom was sloppy, Brad’s presentation was unconvincing, although his Rice Krispies–Encrusted Tuna was very good.

  what is QUINOA?

  Quinoa has been grown in the Andes for thousands of years. It’s high in protein and also a ready source of calcium and iron and makes a healthy addition to soups or stews or served like rice. Although it resembles a grain, quinoa is actually the seed of the goosefoot plant.

  “Herb had a hard time switching his POV. Energy Chef is so much who he is. Every morning he would come down to the girls’ area. ‘Girls, have you had breakfast?’ And he’d run upstairs and make us egg white omelets over whole wheat pancakes with a little syrup and fresh fruit. It was great.”

  —Aarti Sequeira

  Secret Supper Club

  For the Star Challenge, finalists had to cook for an “underground supper club” of what Bobby called “superfoodies” at SmogShoppe. As one team, finalists had to make dinner for forty ultra-serious gourmands—and they had only one hour to prep.

  Team leader Aarti’s idea was “Our L.A.”—a culinary tour of Los Angeles. Herb’s Latin offering was a flan. In the store, he passed up the chance to buy pans to cook it, but he kicked himself when he saw that the kitchen’s pans were only an inch and a half deep. Aria made Spiced Carrot Soup to represent Santa Monica; Serena, Pasta Alla Norma, an old-school dish of fried eggplants, tomato sauce, and ricotta, for Beverly Hills. Aarti’s Little India dish was Green Chicken Curry.

  Serena was intimidated and rushed her presentation; Bob worried that her range was very narrow. For Thai Town, Tom made Seared Black Cod in Asian Broth. It was very ambitious and he himself thought it was a mushy mess, with too much soy sauce. “Garbage,” he called it. The critics agreed. “God-awful,” said one.

  “I would rather like to forget that day. I was so done emotionally, mentally, and physically during that challenge. I had never been on the bottom before that and I kind of wanted to know what it felt like I think. I wanted to see if one misstep would get me kicked off. If it did, then I would know where I stood with the network. if I didn’t, it would only add to my confidence that they see something in me. Big risk? Maybe, but that’s how I went through the competition.”

  —Tom Pizzica

  For Downtown, Brad made Spice-Rubbed Lamb Chops over White Bean Ragù, but he left it late to cook the lamb and had to scramble to get it cooked. Brad’s food won kudos, but his presentation was clearly flat. When Aarti served her curry, Bobby said, “Finally we got some flavor,” and her story was arresting. Herb had been expediting and serving other peoples’ food, but he overcooked his flan. His personality came through, but as Bobby said, “Once flan is overcooked, for me there’s no reason to eat it.”

  In evaluation, Bobby rated Aarti’s curry fantastic. Aria was placed in the middle of the pack in food and presentation. Susie told her she had to be a good teammate. Susie wondered what Brad’s Point of View really was. Now Herb’s POV was good, but his food lagged behind the conception. Next time, said Susie, buy the pans. And Serena wasn’t making the progress the committee needed.

  It wasn’t a good week for Tom. His dish, “It was just soy sauce, period,” Bobby said.

  The top two were Aarti and Brad, the winner, Aarti. Serena was going home.

  “The crowd wasn’t tough at all. I know what it’s like to manage a dining room and deal with people that know food. I shortchanged myself thinking I could make a flan in an hour, when it really takes me a good three and a half hours to make a really perfect flan. What was I thinking?”

  —Herb Mesa

  Least Favorite Ingredients, Part Two

  At the Food Network Kitchens, Giada asked the top five to create a signature dish that reflected their Point of View. Only Brad had no POV. All of a sudden before they started Giada told them to stop. There was a twist: They had to add their least favorite ingredient.

  Aria’s anchovies were brought in by her son, Luca, and her mom, and Aria lost herself. Aarti’s husband brought her okra; Tom’s fiancée, Rachel, brought white pepper; Brad’s brother Alex brought ranch dressing; and Herb’s family, canned peas.

  Aria made Mashed Potato Pizza with Caramelized Onions, hiding the anchovies among the onions. Brad made Bacon and Spinach Risotto with Ranch Dressing and presented his POV, “Culinary Quest”—inviting people to join him on his adventures through the culinary world. Aria told a good story about her dad making pizza. Herb was scattered. Tom put the white pepper in Couscous Cakes to go with poached salmon. He was focused and on point and Rambling Man was put to rest. Aarti was entertaining but her fried rice fell short. Aria won the challenge.

  Cooking for Eva

  Giada announced that the final four would be going to New York. “It’s the play-offs, baby,” said Tom. “It’s the play-offs!” Before that, there was a Star Challenge. Out came Todd English, who started the restaurant Beso (“Kiss”) with Eva Longoria. The contest: Create a dish inspired by an emotion. Aria drew Melancholy; Brad, Surprise; Herb, Joy; Aarti, Fear; and Tom, Jealousy. Aria, as winner of the previous challenge, could swap out, and she took Herb’s Joy—literally.

  One more thing: The finalists would be serving Eva. For Melancholy, Herb decided to make a dish that incorporated all the flavor he remembered from childhood: Braised Short Ribs with Seared Scallops and Mofongo Cakes. Aria made Sunday dinner, in honor of her family’s weekly time together. Brad opted for Grilled Steak over Mushrooms and Sea Bass over Creamed Leeks, a surprise pairing of two dishes that he loved. Aarti said that when she was scared she thought of her mom, so she would make her mother’s Lamb Pulao.

  Tom said, “What in God’s name am I going to do with Jealousy on a plate?” Since everyone was going to tell a personal story, he said he would tell the tale of two tunas: Tuna Tartare with Gala Apples and Seared Tuna with Tomato Purée.

  At Beso, Brad didn’t get his steaks on in time, and they were too rare. His presentation was flat—he didn’t make the connection to Surprise. Eva Longoria defused his discomfort.

  Eva Longoria: When did you lose your virginity?

  Brad Sorenson: Actually, I haven’t.

  Bob said that Brad wasn’t confident or charismatic as he’d been at the Sinatra home, and Bobby called his food a misfire.

  Tom told a long shaggy-dog story that posited how his tuna duo made it onto the plate. Bobby Flay liked his use of the chiles de árbol; Todd English liked the herbed brown butter on the tartare. Eva praised Tom’s “fantastic execution,” and Bobby loved his dish. “I loved Tom today,” said Giada.

  “A lot of what happened to me during the competition was simple inspiration. I can only relate it to writing songs, which I did when I was younger. The best songs were always the ones that came to you in a flash and you wrote in five minutes. I felt like all the judges had awoken a sleeping giant. I had struggled with my passion for cooking prior to getting on the show and during the show a new passion for cooking had emerged and I was so happy I got it back that things just flowed.”

  —Tom Pizzica

  Aarti overcooked her rice, and her nerves took over. She said she thought about her mom, but to Susie it was a weak presentation.

  Herb knew he had to put it out there. He talked about being a short, fat kid from Elizabeth, New Jersey. Other kids ate mac and cheese, while he ate tripe and oxtail. That made him sad, but you couldn’t have happiness without some sadness. He turned his mom’s oxtail into short ribs. Eva said he had star quality, and Bobby said it was his best dish.

  Aria’s Potato Gratin wasn’t cooked. She talked about rebuilding her family with Sunday dinner but forgot to mention Joy. “Maybe she should have kept Melancholy,” said Todd English.

  Giada left the final five before elimination. Herb and Tom were the top two. Bobby affirmed that Latin roots was the best place for Herb. Susie called Tom’s presentation “nothing short of genius.” Tom was the winner.

  That left a bottom three. Not only did Aria fail to mention Joy, but she hadn’t tasted her potatoes. Bobby said they were cru
nchy, which isn’t a good word for a potato unless it’s a potato chip.

  Brad’s food was a little clunky to Bobby. Bob said he was stiff at first, then his charm and smile appeared. Could he bring that to the lens? Bobby liked Aarti’s raita but not the lamb. Susie said she was apologetic, and that’s high-maintenance. “What you don’t get . . . is a bunch of shrinks telling you you are worth it before you go on,” said Susie. “If you want it, you have to act like it.” The bottom three were sent out and the judges debated three potential stars with different problems. Aarti had gone backward; Brad’s charm disappeared on camera; Aria’s food was very up and down.

  With Susie visibly upset about the result, Aria was saved and Brad was sent home.

  “We have said it was the hardest decision before, and we weren’t being disingenuous. Paul and Jag were hard. Debbie and Jeffrey . . . but Brad was the hardest. Now we can’t say it anymore. We’re busted.”

  —Bob Tuschman

  Allez Cuisine!

  Assembled in New York, Aarti, Aria, Herb, and Tom had no idea what was in store. What could be big enough for the final four? Iron Chef, of course.

  “It was a dream come true to do that challenge. I felt at home in this element and it was by far the coolest challenge in the competition and made it worth it to make it so far. I can definitely see myself doing this again. Watch out, Bobby Flay!”

  —Herb Mesa

  “I smell fear.”

  —Alton Brown

  It was the fiery furnace that is Iron Chef America: two hour-long battles, three dishes judged by Iron Chefs Cat Cora, Bobby Flay, Masaharu Morimoto, and Michael Symon. “We expect the unexpected,” said Bobby. The commentary would be half the score. Iron Chefs always have a sous-chef. Challenge winner Tom picked Brianna; the others drew: Herb got Paul, Aarti got Brad, and Aria got Serena. Herb said, “This is the Super Bowl for foodies.” The first secret ingredient: shrimp.