We are Top Chef fanatics in our house. We rarely miss an episode and have watched all 8 seasons. We're really excited about this latest season of Top Chef All-Stars featuring the most popular chefs from the last 7 seasons and the recipes are better than ever!!
Last night’s episode was my favorite in all 8 seasons. Every recipe just sounded incredible. I could have just been hungry (what’s new), but I think it was more that the Chefs had to cook inside a Target store ONLY using the items they could find in the store, which made for yummy sounding but EASY recipes for us regular folk. Oh and for the Quick Fire Challenge, they had to make cookies for the Cookie Monster!
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Originally, I posted several of the cookie recipes including Dale's winning Potato Chip/Pretzel Cookie Recipe and Antonia's Dark Chocolate Cookie recipes, but I am removing and editing this post today because the publish Top Chef recipes on the Bravo website of these cookies are incorrect. They are missing ingredients such as salt and butter in Dale's ganache and not enough sugar to cocoa ratio in Antonia's recipe.
I am leaving up Dale's soup recipe and Fabio's dumplings. So here are the two recipes which are directly from the Bravo Top Chef Website:
Ribeye Grilled Cheese Sandwich & Spicy Tomato Soup
Season 8, Episode 10, Elimination Challenge, Winning Recipe
Chef Dale
Ingredients
Ribeye:
3 ounces cheese (of choice)
4 ounces sourdough
4 ounces butter
Salt and pepper
Tomato Soup:
1 onion, chopped
3 ounces garlic, minced
3 ounces olive oil
Bacon
6 canned tomatoes
2 ounces chipotle Tabasco
1 quart cream
Directions
1. Season ribeyes with salt and pepper. Cook on George Forman grill.
2. Assemble sandwich. Butter bread, add cheese then add sliced ribeye- repeat with second slice of bread. Add to grill and top with steam iron.
Tomato Soup:
1. In a pot add onions, garlic, bacon, cream, Tabasco and olive oil. Cook until onions are translucent then add canned tomatoes. Bring to boil then puree in blender.
© 2011 Dale Talde
I also wanted to include this recipe below from my FAVORITE Top Chef, Fabio from a previous episode. I love Asian dumplings and eat them every chance I get. I love to make them as well and can't wait to try Fabio's recipe!
Pork & Mushroom Dumpling
Chef Fabio
Ingredients
2 pounds Ground pork
1 pound Mushrooms, blanched
10 cloves garlic
1 root/ 2 cups Ginger
3 lemons, zested
2 onions, finely chopped
1 cup soy sauce
2 bunches parsley
1 tablespoon white pepper
3 bunches Green onion, finely chopped
Dumpling wrappers
Directions
Dumpling:
1. Fill dumpling wraps with all ingredients.
2. Steam for 7 minutes.
© 2011 Fabio Viviani
Well that's it for now! I Will be posting a fun revamp project in the next day. Thank you so much for your sweet comments, notes and emails, I just love to hear your feedback.
Cheers!
I miss FABIO don't you? How great to share these recipes! FUN!
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Loved the recipes, especially the dark chocolate cookies. Can't wait to try them! The dumplings look fabulous, too, and those will be on the menu soon.
ReplyDeletei made the dark chocolate cookies and they were goddawful. there is no way those tbsp measurements are in any way correct. not to mention only 1/2 c sugar (with brown & white combined) for a whole cup of cocoa is not enough to sweeten them. they were literally inedible.
ReplyDeleteSorry the cookies didn't turn out. You just mentioned that you used the combined 1/2 cup of sugars but did you use the 1 cup of sugar for the carmalized topping drizzled over the cookie that the recipe called for? If so, I will remove the recipe, because I agree, as I read through the recipe it seems like it would need more sugar in the cookie to balance that much cocoa. Please let me know. Thank you and sorry!
ReplyDeleteIs something missing from the ganache in Dale's recipe? "Salted caramel chocolate ganache" is made by "add sugar to pot and caramelize" (add? Is something else already in the pot?) and then just making a plain chocolate ganache there. Where does the salt come from? Should there be butter with the sugar? I know the recipe is the same on the Bravo site, but no place for a comment there. :-) I have all the ingredients and want to try this, but anyone have any clues on this part?
ReplyDeleteI made Dale's cookies ... 1/2 everything for a 1/2 sheet pan. The ganache was so watery (or milky) that I ended up adding 2 lbs of chocolate to get it to be a ganache. It males a TON of ganache too. I wasn't sure where the "salted" part came from either so I sprinkled the top of the cookie with Fleur de Sal for the salted chocolate part. Not sure how Dale's ganache came out do good on the show but made to his recipe it is like chocolate milk.
ReplyDeleteThank you for your feedback. You would think that these recipes would be heavily tested before Top Chef releases them but I am beginning to wonder. I will probably end up deleting this post tomorrow until I can test the recipes myself to be sure that the measurements Top Chef published are correct. I am making the soup tomorrow. Thank you again.
ReplyDeleteI also made Dale's cookies, also 1/2 everything. Also found ganache wayyyyyy too thin and too much, probably 1 pint of cream for a half-recipe is correct. BTW it tastes really yummy when you're cooking the cream with the caramel, before you add the chocolate. :-) Besides the ganache issue, I had trouble getting the bottom to set. Maybe I left the chips and pretzels too coarse.
ReplyDeleteI was just reading on Dale's personal blog that the caramel also has butter and salt but those ingredients are NOT listed on the published Top Chef recipe. So, it appears that maybe one or even more of these recipes were not published by Top Chef correctly and I will be removing this post.
ReplyDeleteI made Dales soup last night. Pretty darn tasty, but I dont know if I over blended the soup because it had this weird texture once it settles. Not a bad texture but just different.
ReplyDeleteI forgot to add that I watched the video that Rick did re-creating the soup and his ingredients were a little different as far as qty. the recipe called for 1 quart of heavy cream, and rick used 1 pint etc
ReplyDeleteI wish I had read this BEFORE I made Dale's cookie recipe. I have the base all baked and ready for the topping. What recipe should I use for the caramel/ganache part of this delicious cookie?? Anyone have a more accurate recipe for this?
ReplyDeleteThanks!
Oh gosh, I have yet to see a "revised" recipe yet but Dale did mention on his personal blog about butter and salt but did not mention quantities. Tracey above mentioned how she "doctored" the ganache after realizing there was something missing. You may just have to wing it with some butter and a taste of salt. Let me know what variations you end up using. Good luck!
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