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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
Almond-Sage Cookie with White Chocolate Mascarpone, Raspberries and Pomegranate Sugar Star
Source:
Betty Fraser, Top Chef Season 2
Other categories for this recipe:
Desserts, Top Chef
4T butter, softened 4T flour 2 egg whites 2/3 cup sugar 1 cup ground almonds 1t vanilla extract 1/8t sage 1 cup mascarpone 1 lb white chocolate 1 pt raspberries 1 1/4 cup sugar 1/4 cup water 3T pomegranate concentrate... Read Recipe
Bacon-Wrapped Apple
Source:
Tiffani Faison, Top Chef Season 1
Other categories for this recipe:
Appetizers, Top Chef
Bacon-Wrapped Apple: 4 pink lady apples (or other equally tart apple) 1/2 pound thick cut bacon 2 sprigs fresh thyme 1 clove garlic Thyme Apple Jus: 6 cups chicken stock 3 cups freshly juiced apple juice 4 sprigs thyme... Read Recipe
Bacon-Wrapped Veal Loin, Mac and Cheese, Port Wine Sauce
Source:
Tre, Top Chef Season 3
Other categories for this recipe:
Featured Recipes, Main Courses, Top Chef
FOR THE VEAL 4 each 12oz veal chops Olive oil 2 teaspoons red chile flakes 2 teaspoons rosemary, chopped fine Salt and pepper 4 slices apple-smoked bacon, thinly sliced FOR THE MAC AND CHEESE 3 cups heavy cream 2 cups... Read Recipe
Butterscotch Pudding with Caramel Sauce
Source:
Tiffani Faison, Top Chef Season 1
Other categories for this recipe:
Desserts, Featured Recipes, Top Chef
Pudding: 6T butter 1 1/2 cups brown sugar 1 vanilla bean 2 1/2 cups whipping cream 1 1/2 cups milk (full fat) 1t kosher salt 10 large egg yolks, beaten Caramel Sauce: 2 cups sugar 1/4 cup water 1t light... Read Recipe
Cherry Duck Baklava over Chanterelles Sauteed in Duck Fat with Port Onion Reduction
Source:
Betty Fraser, Top Chef Season 2
Other categories for this recipe:
Main Courses, Top Chef
1 duck breast 1 duck thigh 1 bag frozen unsweetened cherries 1t fresh marjoram 1 large shallot, chopped 1T cherry preserve Salt and pepper to taste 3 sheets phyllo 2T salted butter 1/2 lb chanterelle mushrooms 1T fresh chives 1... Read Recipe
Crisp Celery Root Gnocchi with Asparagus & Black Truffle Emulsion & Parmigiano Reggiano
Source:
Stephen Asprinio, Top Chef Season 1
Other categories for this recipe:
Main Courses, Top Chef
3 cups celery root puree 12 oz fresh ricotta 2 3/4 cup all-purpose flour 1 egg 10 oz black truffle butter 1 cup asparagus Juice 3 bunches asparagus spears, halved and blanched 1 cup shaved parmigiano reggiano 2T brown butter... Read Recipe
Duck and Spaetzle with Burnt Orange Mulled Wine Sauce
Source:
Tiffani Faison, Top Chef Season 1
Other categories for this recipe:
First Courses, Top Chef
Duck: 4 duck breasts 2 sprigs thyme 2 cloves garlic Spaetzle: 4 large egg yolks 1 large egg 1 3/4 cups whole milk 1 pound (about 3 cups) all-purpose flour 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1/4 teaspoon... Read Recipe
Herb Crusted Lamb with Prosciutto
Source:
Betty Fraser, Top Chef Season 2
Other categories for this recipe:
Main Courses, Top Chef
Lamb: 2 frenched racks of lamb 2T thyme 1/2T rosemary 1/2 cup olive oil 1/2 toasted salted pistachios 6 slices prosciutto Salt and pepper Onion: 1 onion 1 cup lentils 1 cup red wine 4 cups chicken stock Salt and... Read Recipe
Horseradish-Mustard Crusted Lamb Chops, Parsnip Puree, Gold Chantrelles
Source:
Tre, Top Chef Season 3
Other categories for this recipe:
Main Courses, Top Chef
FOR THE LAMB 8 each Colorado lamb chops 1 cup horseradish mustard 3 tablespoons panko Olive oil Salt and pepper FOR THE PARSNIP PUREE 2 pounds parsnips, peeled and chopped 1 quart heavy cream 1 quart chicken stock 1 each... Read Recipe
Pine Nut Dusted Scallops with Crisp Potato, Shaved Truffles and Maple Sherry Gastrique
Source:
Josie Smith-Malave, Top Chef Season 2
Other categories for this recipe:
Main Courses, Top Chef
1/4 cup pine nuts, toasted 2T light brown sugar 4 medium sized eggs 4 medium Yukon gold potato, sliced paper thin 1 winter truffle, in can, sliced paper thin 4 sprigs of sage and thyme 1/4 cup sherry wine 1/8... Read Recipe
TOP CHEF
Season 4 - Chicago
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