Just when I had come to terms with the fact that I was not getting a callback, there it came!  A call from an unknown number in LA mid-wine tasting.  On a side note, I would like to give kudos to the Tasting Room in Sandy Springs for hosting one of the best and most informative wine tastings I’ve ever attended.  Back to the phone call.  Not having yet realized the importance of the mysterious number in my call log, I thoughtlessly  dialed voice mail while perusing the isles of the wine shop next door with my girl friends.  Stop.  Drop.  Squeal!  They called and are wondering if I’m still interested!  Duh, of course I am.  Roll camera!

 

It all started with leftover nuts.  Hazelnuts, to be exact.  I have quite an assortment of nuts lingering in my pantry from Christmas just begging to live up to their full potential.  Who am I to deny a lonely hazelnut their proper fate?  And so I thought, hazelnuts and…..orange….and….fish!  Yes it sounds like a bizarre combination, but upon my required due diligence I found that many a chef has gone there before.  And so I had my main course, orange scented hazelnut encrusted halibut or err…salmon.  With sides still TBD, I kept thinking until I came up with a more complimentary rendition on a braised fennel I learned in a cooking class in Italy and, last but not least, the curious potato risotto from this month’s Bon Appétit! 

 

The filming itself was not quite as easy, but after only a couple trashed takes, illegal footage, and glass of wine I had something that is hopefully worthy of submission.  I wouldn’t know exactly as I haven’t viewed said video, but it’s currently stamped Medium Rare and in the mail en route to Redondo Beach.  I wouldn’t have the majority of fishes and meats anything but medium rare; here’s to 3 Ball feeling the same!

 

Hazelnut Encrusted Salmon

Serves 4.

• 1.25 lb salmon fillets, deboned and without skin (or halibut)
• ¼ c homemade breadcrumbs, or from store…
• ½ c hazelnuts, ground
• 1 t orange zest
• 1 c flour
• 1 egg
• Olive oil

 

Preheat oven to 400 degrees.  Combine breadcrumbs, hazelnuts, and orange zest and set aside.  Dredge salmon fillets in flour, dip in egg, and cover in hazelnut mixture.  Transfer to a baking sheet, drizzle with olive oil, and bake for 15-28 minutes until lightly brown and medium rare.

Braised Fennel

 

• 2 T butter
• 3 large fennel bulbs, sliced into sixths
• 1 shallot, chopped
• 1 c white wine
• ½ c water
• ½ orange, juice only
• 2 T orange zest
• 1 T thyme
• S&P
• parsley

 

Melt butter in a large flat skillet over medium high heat, add fennel and shallots and sear 1-2 minutes on each side until lightly browned.  Reduce heat, add wine, water, orange juice, and thyme and simmer for 20 minutes or until soft.  Top with parsley.

Potato “Risotto”

 Tastes a lot like scalloped potatoes!

• 1 T butter
• 1 onion, chopped
• 1 lb Yukon Gold potatoes, peeled, cut into 1/8 in cubes
• Salt & pepper
• 1 ½ cups chicken broth
• ½ cup whipping cream
• ¼ c grated Parmesan cheese

 

Melt butter in a saucepan over medium heat.  Add onion and cook until soft.  Add potatoes, salt, and pepper.  Stir in broth, bring to a boil, reduce to medium heat, and simmer for 8 minutes until soft.  Add cream and cook another 10 minutes.  When done, stir in cheese.

**Many thanks to my excellent film crew and peanut gallery without whom I could not have pulled this off!  You’re my hero

The forwarded email casually suggested I might be interested. My IMMEDIATE response screamed “Yes, please!” And thank you for the information, of course. So began our investigation into what will soon be the American Idol of cooking shows. Master Chef is a new series modeled after the shows now airing in Australia and London. The Fox series, however, will star Gordon Ramsey and contain local talent which they’ve spent the last month scouring the US to find. Obviously, Katy attended the casting call in Dallas and I attended in Atlanta. Hopefully it’s not so obvious that neither of us have received a call back, but I’m hoping that’s just because they have not yet realized what fabulous television the two of us dueling it out in the kitchen would make…

Alas, after completing a 12 page application and a lot of planning, experimenting, and waiting we have heard nothing. Not that the experience itself wasn’t totally worthwhile. I can say that because I made my way through the doors 2 hours later and right before the sky opened up in a not so nice wintry rain. Those merely arriving on-time were not so lucky, yet I concede that anything done while holding a fresh & hand delivered Starbuck’s Misto is not completely intolerable. In line I heard stories of casting calls past, favorite restaurants, and meals, soon to be plated and presented to the judges. Once we entered the Viking School all chatter was silenced by nerves until we were ushered into a station to plate and present. Honestly, I fumbled, jittery from the cold and coffee. I managed to get my stuffed squid to look appealing enough, however, raised my hand, and did my best to woo the Casting Director and Fox Newscaster who would determine my fate. Although I failed to notice, I was told the cameras were on me during my interview so if nothing else perhaps I’ll at least make the first episode! And, of course, this original dish for you!

Stuffed Calamari

Serves 4.

 

• 2 T olive oil, divided
• 1 T butter
• 8 oz chopped button mushrooms, chopped
• 1 small onion, chopped
• ½ lb squid tentacles
• 8 squid tubes
• 3 cloves garlic, sliced
• 1 bay leaf
• 1 t italian seasoning
• Red pepper flakes
• S&P
• ½ T flour
• 1 c red wine
• ¼ c water/cream
• ½ c homemade breadcrumbs
• ¼ c Parmesan cheese
• ¼ c parsley, chopped
• 1 lemon, divided
• balsamic syrup, optional

In a skillet, melt 1 T olive oil & butter.  Add onions and mushrooms and cook until tender, about 5 minutes.  Add squid tentacles, spices, and garlic and cook until liquid evaporates before mixing in flour.  Slowly add wine and water and stew over medium-low heat until thick, about 20 minutes.  Stir in cream and continue to simmer another couple minutes.  Remove from heat. 

 

On a baking sheet dress cubes of bread in melted butter, salt, and pepper and bake at 350 for about 20 minutes or until crispy.  Blend in a food processor until fine. 

 

Working in batches, transfer squid mixture to food processor and blend.  Transfer to a mixing bowl and mix in breadcrumbs, parsley, and lemon juice to taste. 

 

Stuff squid tubes partially full with stuffing.  Note that they’ll just spit it back out at you when they cook if they’re too full.  Sprinkle with salt and pepper.

 

Heat oiled grill pant to medium high and cook calamari in batches of two, slowly rolling after every 30 seconds for 2-3 minutes until all sides are white (not translucent) with pretty grill marks. 

 

To serve, chill and slice into sushi sized rounds or serve whole over a bed of greens, drizzled with balsamic syrup, and with a lemon wedge on the side.  Oh yeah and get in line!

Once upon a 1982, two dark-haired babies were born on opposing sides of the East coast, Christine Cochran in Clearwater, Florida, and Katy Purwin in Rochester, New York. Little could they comprehend at that time that their paths would soon cross as both relocated with their respective families, taking root in suburban Alpharetta, GA. Fast friends in high school, Christine taught Katy about the art of fashion while Katy showed Christine the perfect mascara technique, and both came together with a singular love: that of food.

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