In honor of the Top Chef Masters finale (I know, it was last week, but we were doing something else that week), Supper Club decided to choose Top Chef Masters recipes to recreate.
Appetizer: Edamame Hummus. None of the Top Chef Masters made an appetizer that would be appetizing to all in the group so Kate branched out. This was a fantastic hummus, made with spinach and edamame. Before you turn your nose up at it because of the spinach, you really don’t taste it at all. The chili paste gives this dip a nice surprise at the end of your bite. If you’re looking to be adventurous, let me know, and I’ll send you the recipe. (I didn’t want to type it up on the blog, I’m lazy, you see.)
Entree: Art Smith’s Fried Chicken Two Ways. Okay, I now understand why he won this challenge with this dish. Both ways were delicious, tender and moist. But if I had to choose one, it would be the fried chicken leg. Maybe it had to do with me craving fried chicken or something like that. Note, though, if you make the fried chicken leg, HALVE the batter mixture and flour! It was ridiculous how much batter that recipe made. We threw most of it away.
Side Dish: Hubert Keller’s Potato Gratin with Tarragon. Oh, Hubert, you have not disappointed me. The potatoes were very rich and tender. No complaints about the dish except for the baking time: 1.5 hours! We didn’t eat until 8 pm that night. Good thing we had an appetizer.
Dessert: Hubert Keller’s Verrine of Roasted Pineapple and Vanilla Flavored Mascarpone. Another very rich dessert by Keller that was delicious. The custard was sweet and creamy, Katie added some strawberries as well. And I was thoroughly enjoying inhaling the vanilla bean, it smelled so wonderful. The French sure do know how to cook rich foods.