Lee came out to be the shining light in the entire thing and to be honest, I don’t think anyone noticed Lee before. In the first challenge they had to prepare a wonderful dish using one live crab. Lee made something that blew the judges away although I can’t honestly remember what that was. I do remember however, all the judges telling the other cooks to come up and taste it because that’s exactly what they’re looking for. They all scurry over, eager to please the judges by acting civil but Sharome hangs back and refuses to eat Lee’s food. And the pissing contest has begun. Less was then allowed to pick, among a selection, the next ingredient that the cooks would have to prepare. The theme was romance and Lee chose passion fruit. Not something I would have chosen, but Lee was enjoying his time and so be it.

The best two quotes of the season, I think, came from this episode and specifically, this first hour of it. The first was when Sharome was preparing his gourmet vacuumed-then-boiled-meat dish when he was having trouble with the vacuum machine. Gordon came up and asked him what the problem was and Sharome replied, “I’m trying to make this dish but this damned machine is more complicated than any woman I’ve ever met.” HA! I’m growing to like Sharome more and more.

The second quote came from Jake. After presenting the judges with his dish that he said “oozed romance” and “was incredibly sexy”, the judges tore him apart and told him that he had missed the point. On side camera, Jake says, “I don’t know, I thought the dish was very good and very romantic. Maybe Gordon likes it rough.” Again, HA! Also loving Jake.

At the end of the challenge, it’s Slim who eventually gets tossed out for preparing what looked like something you’d serve at a 6-year-olds birthday party. Not only does she get slaughtered for how she prepared the dish, what she made, and how she presented the dish, Judge Baldy also threw her entire dish in the garbage and told her that he wasn’t “eating that crap.” It’s becoming clear that she’s about to go home and the judges give her one last lifeline by asking her if she would do anything different with the dish. She replies that she would add less ginger to the sauce but no, basically she’d keep it exactly the same. Crikey! If you weren’t going home before…..yep, Slim got the boot. On to the second hour.

The second hour actually seemed to have less challenges but more eliminations. The big challenge started with the group being divided into two teams, and Lee getting to choose his team – because he’s still on his mighty Lee reign. He doesn’t pick Sharome because the pissing contest is ongoing and that’s when things get political between the two. The teams are picked and they’re all told that they will be cooking for a wedding tonight. They’re each cooking for certain guests and whoever wins won’t face the pressure cooker. Lee automatically puts Tracy, who’s unfortunately on his team, on salad because Tracy is weak (let’s face it, we all know it), and salad seems like a pretty easy deal. Nope, she screwed that up too and had a complete breakdown. Moving on.

During the wedding challenge, each team did pretty well. They each had their mishaps and screw-ups but ultimately, the blue team lose simply because they had a harder time with appetizers than the red team did. This knocks Lee down a peg but he still seems to think that the judges are going to love whatever he puts on a plate – even if it’s garbage. The rest of Lee’s team – Tracy, Jake and Mike to face the Pressure Cooker along with Lee.

The Pressure Cooker this week is preparing one pasta dish: one fresh pasta of their choice; and one fresh sauce of their choice. They have to make it all from scratch, and they have an hour. Again, scurrying and panicking and in the end, the judges taste all of the dishes. They know that two people are going home, so everyone’s got a 50/50 chance of leaving. First to be knocked off, Tracy. Like I said, we all knew it and she’s shown weakness over the last few challenges. Not a shocker. Then Mike is sent to safety (thankfully, I really like him too) and two surprising contestants stand before the judges – Lee and Jake – probably two of the strongest, I would think. The judges think the same, and say that they are very disappointed to see both of them there.

In the end, Jake’s dish just wasn’t good enough and I don’t think the judges were impressed with the attitude that he showed during the Pressure Cooker. They did tell him though, to stay away from construction and to always keep cooking, and I agree. I love Jake, and I’m sorry to see him go. He does have amazing talent and I truly hope that he pursues it and who knows, maybe we’ll see him on the Food Network someday.

The judges are quite done yet though. With Lee standing before them, they tear him apart for being cocky enough to think that he can put raw garlic in something and still expect them to qualify it as being good. He gets the lashing that he needs and I think we’ll see a much humbler Lee next week. And now that Jake’s gone, I’m rooting for Sharome. I do like Lee’s food usually but since Lee and Sharome have decided to be archenemies, I suppose I must take sides. I really like Whitney but I think ultimately her age will get her, and Mike is showing tons of potential too, although he’s shown issues during the last few challenges as well. And, Dave. I can’t believe I’m going to say this but I’m actually really starting to like Dave. He does show crazy passion and if he keeps it real, he’s a very likable guy. Who knows? Maybe the guy who tried to make bouillabaisse in an hour really will take it all.

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4 apples, diced with the peels on $1.32
1 onion, cut into wedges $0.47
4 cloves roasted garlic $0.04
2 tablespoons butter $0.12
2 sprigs fresh thyme leaves $0.50
2 sprigs fresh rosemary leaves $0.50
1 teaspoon ground nutmeg $0.17
Salt and pepper $0.02

Total Cost   $3.14

1.) In a medium-sized saucepan, melt the butter over medium-high heat. Once butter is hot, add onions and saute until they just start to brown.

2.) To the onions add the apples, the roasted garlic, thyme, rosemary, nutmeg, salt and pepper. Mix thoroughly and cook just until the apples begin to break down. Remove from heat or continue cooking until apples are desired texture; they can be cooked until they are completely broken down and look more like a true applesauce. Then spoon all contents of pan, including juices, into serving bowl while still hot.

3.) Serve and enjoy!

Read the review here

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1 pound lean ground beef $4.11
1/2 cup Parmesan cheese $1.50
1/2 cup bread crumbs $0.21
1 egg, lightly beaten   $0.17
1/2 cup chopped fresh parsley $0.50
6 cloves garlic, minced $0.06
1 onion, diced   $0.47
2 tablespoons Worcestershire sauce $0.24
1 tablespoon dried basil $1.38
Salt and pepper $0.02
1 cup all-purpose flour $0.22
2 eggs, beaten   $0.34
2 cups bread crumbs $0.84
3 tablespoons vegetable oil $0.21

Total Cost   $10.27

1.) In a large bowl mix together: lean ground beef; 1/2 cup Parmesan cheese; 1/2 cup bread crumbs; 1 egg; fresh parsley; garlic; onion; worcestershire sauce; basil; and a pinch of salt and pepper. Mix with your hands until thoroughly combined.

2.) Then, prepare your breading area. In one large bowl, place 1 cup all-purpose flour. In another large bowl, place 2 beaten eggs; and in the third bowl, place two cups of bread crumbs.

3.) Using the meat mixture, take a tablespoon of meat and form it into a ball with your hands. Then, roll the meatball around in the breading flour. Then dip it into the egg, rolling it to make sure it’s entirely covered. Lastly, roll the meatball in the bread crumb mixture until the entire ball is covered with bread crumbs. Set aside on a plate and do this with the rest of the meat mixture – first forming it into small balls, and then breading each of the balls separately.

4.) In a large skillet, heat vegetable oil over medium-high heat. When the oil is hot, add enough meatballs to fill the pan, but still leave them enough room to breathe. You may have to cook them in batches. Cook first one one side, and then turn, making sure that all sides of all balls are thoroughly browned and cooked. When meatballs are done, place onto plate and continue with another batch, if necessary.

5.) Serve and enjoy!

Read the review here

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The contestants come into the MasterChef kitchen and stand before a Mystery Box. A box that contains an ingredient that they must use in the dish that they prepare. Gordon asks them all what they would like to be in the box and there are ideas thrown around such as seafood, which was Jake’s dream. Tracy declares enthusiastically that she hopes it’s flour and butter and sugar because she wants to bake! Words she would soon regret. Then of course, Gordon hands out the actual assignment. They have 45 minutes, and they are to make the perfect cupcake. Dramatically, a huge sheet behind them drops and every single fruit, nut, chocolate, candy, and any other cupcake ingredient you could imagine sits on huge display. The judges will only eat the 3 most delicious-looking cupcakes, and the winner will gain a big advantage in the next challenge. The clock starts, and the cooks get started.

The judges stand off to the side mumbling about what they’re looking for in the perfect cupcake. Gordon wants something “light and refreshing”, and it’s not surprising that the twinkle in his eye, Whitney, is making that exact thing. The camera spans over some cupcakes that are looking utterly scrumptious, and some others that are well, interesting to look at anyway. Tracy, Master Baker in the back, meanwhile, is having a complete breakdown. Her cupcakes aren’t cooking or cooling quickly enough, they’re not finished, a complete mess, and she’s completely embarrassed her late mother. Or so she tells us. Then, time is up and the judges are about to pick the three that they want to taste.

Who do they pick? Jake, because he’s the twinkle in Gordon’s other eye, Whitney, and Sharone, who’s never made cupcakes before, yet has created a most artistic looking cupcake with swirls and hazelnuts and pistachios. Who wins? Of course. The dude who presents art when he’s never made a single cupcake. What’s his prize? Well, Gordon ushers him behind a curtain to show him three covered dishes. After showing him those, out from behind yet another curtain walks celebrity chef from Iron Chef America is Cat Cora. She’s made all the dishes that are about to be revealed to Sharone and they walk through each of them. Sharone’s advantage that he won is to choose the dish that the other cooks will be preparing – and they must make it exactly like Cat Cora’s. Sharone chooses the halibut dish with the delicate cream sauce and the bundle of veg on top. Then of course, Gordon also announces that Sharone will be cooking it as well. He has another challenge though. If he can make it better than Cat Cora’s, he will advance to the final four in the competition, no questions asked. So again, the cooking starts.

The judges wander around looking at tasty looking halibut and give advice to those who seem to be struggling with the dish. In the end, it was Faruq who had the worst dish, and I was heartbroken. Partly because he seemed so proud of it and was so confident, and mostly because I was just really rooting for Faruq and was hoping that he would do quite well. Ah, that was not to be the case. Oh and for those who even thought that Sharone could make a better Cat Cora halibut dish than Cat Cora, he can’t. So, moving on, we have another hour and another painful elimination.

The first challenge divides the group into two different teams – Team Red and Team Blue, borrowed undoubtedly from Gordon’s other show Hell’s Kitchen. Jake made the best halibut in the last round and so he got to choose his own team: Whitney, Tracy, Lee, and Tony, the thought to be “super cooks” of MasterChef. So, what will the teams be doing? Making burgers. But not just any burgers. They have to make the best burger in America. Or at least a better burger than the other team. And they have to make a lot of them. Why? Because their judges are truckers. Lots and lots of truckers. The truckers will vote on which burger they think is best, and the team with the most votes wins. After voting, the super cooks were left dumbstruck as the Red Team won. So what’s the prize? Well, not going into the Pressure Cooker where someone is now going to get eliminated.

The Pressure Cooker challenge has 25 ingredients lined up and each cook has to come in one by one and identify as many ingredients as possible. The cook who identifies the least amount of ingredients will be sent home. So, after some dramatization and a lot of rosemary-smelling, it turns out that it’s Tony who can only identify 9 ingredients – which is a little embarrassing, by the way. So Tony was sent off and I didn’t have too many feelings either way about it. But I was still getting over losing Faruq.

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1 beef round roast, sliced very thinly $13.50
2 tablespoons vegetable oil $0.14
1 1/2 cups olive oil $3.78
3 tablespoons worcestershire sauce $0.36
1 tablespoon soy sauce $0.05
1 tablespoon sage $0.81
1 tablespoon garlic powder $0.39
1 tablespoon Dijon mustard $0.12
1 teaspoon paprika $0.16
1/2 loaf of Italian bread, cut into 1″ slices $1.00
3/4 cup butter, softened $0.66
1 teaspoon garlic powder $0.13
2 tablespoons butter $0.12
3 tablespoons all-purpose flour $0.06
4 – 5 cups beef broth $2.50
4 ears of corn on the cob $0.99
Salt and pepper $0.02

Total Cost   $24.77

1.) Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk together: olive oil, worcestershire sauce, soy sauce, sage, Dijon mustard, and paprika. Then place the thinly sliced roast beef in a resealable plastic bag. Pour the marinade mixture over the roast beef in the bag, and move around to make sure that each piece of the roast is coated. Seal, and place in refrigerator for 3 – 6 hours.

2.) When ready to start cooking, heat up two tablespoons of vegetable oil in a large skillet or saucepan, over medium-high heat. When butter is hot, add slices of roast beef, cooking them in batches if necessary. Sear quickly on each side before removing from skillet. Place roast beef on a plate as it comes off the heat.

3.) Meanwhile, cut kernels of corn off of the cob and place in a small saucepan. Just barely cover with salted water. Place over medium-high heat and just bring to a boil. Once the water reaches the boiling point, turn heat off but leave kernels in the water until ready to plate.

4.) While the corn and meat is cooking, spread out slices of Italian bread on a baking sheet. Combine the 3/4 cup softened butter with one teaspoon garlic powder. Mix well and then spread the garlic butter evenly on both sides of each slice of bread. Place in oven and cook until lightly toasted and browned. There is no need to turn while cooking. Keep an eye on them to make sure they don’t burn, and remove from oven when ready.

4.) When all of meat is done cooking, place two tablespoons of butter in the skillet. Add three tablespoons of all-purpose flour and mix well to form a roux. Cook for two minutes while stirring around the pan and breaking it up so that the flour becomes cooked. When roux is ready, add 3 cups of beef broth and whisk to completely combine. Keep adding more beef broth until desired consistency.

5.) When gravy is as thick as you would like, add the beef to it for 3 minutes, or just until heated through. In the meantime, place one piece of garlic toast on each plate. Drain the corn and place about one cup of the hot corn on top of the garlic toast. When roast beef is hot, place slices on top of the corn and drizzle gravy over the entire thing.

6.) Serve and enjoy!

Read the review here

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5 – 6 cups bread flour $1.50
3 tablespoons sugar $0.03
2 teaspoons salt $0.02
1/4 teaspoon baking soda $0.01
1 package dry yeast $0.33
1 cup water Free!
1 1/3 cup buttermilk $1.16
1 teaspoon olive oil $0.06
1 egg $0.17

Total Cost   $3.27

1.) Preheat oven to 375 degrees Fahrenheit.

2.) Add buttermilk and water to a saucepan. Over medium heat, warm liquid until it is lukewarm; it may start to look as though it has curdled. Make sure not to make the mixture too hot or else it will kill the yeast.

3.) In a large bowl mix two cups of flour; sugar; salt; baking soda; and yeast. Add the lukewarm buttermilk to the dry ingredients. Use a wooden spoon or your hands and mix for two minutes. Then add another cup of flour and mix just until it’s combined.

4.) Pour out dough onto a lightly floured surface and knead for 8 – 10 minutes, add more flour 1/2 cup at a time as necessary, until dough is silky and smooth. Do not feel as though you have to use all the flour, just enough to get you to this point.

5.) Place the teaspoon of olive oil into the bottom of a bowl and then place the dough on top. Turn the dough to make sure that it’s completely covered in olive oil. Then, wrap bowl with plastic wrap and place in a warm spot; allow dough to rise until nearly double in volume.

6.) Once the dough has nearly doubled, punch it down lightly. Divide the dough into two equal sections and place in two greased loaf pans. Cover and let it rise again for another 45 minutes.

7.) When dough is ready, mix the egg with a little bit of water, then brush this mixture over both of the loaves. Place in the oven for 45 minutes or until top is lightly golden brown. Remove from the oven and allow to completely cool before removing from loaf pans.

8.) Serve and enjoy!

Read the review here

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But whatever I did, and whatever kind of recipe this sourdough bread was originally intended to be, it is delicious, and we ate an entire loaf of it in just one dinner! I imagine it would freeze well too but both loaves are gone so now we won’t know until next time, I suppose.

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