Wednesday, June 16, 2010

Christmas in the "Top Chef" premiere

I am scaring myself a little bit with how excited I am that the new season of Top Chef is premiering tonight. I told my husband it that it is my equivalent of the Super Bowl, or the start of a new sports season. Then he was scared too.

I love Top Chef for many reasons, but primarily because it doesn't dumb down the food. When I first started watching it, I had no clue what they were talking about 50% of the time. Sabayon? Buerre Blanc? Sous Vide?

Now I feel much more confident in my foodie-ism; in fact when we went out to dinner at a fancy shmancy restaurant the other night, I impressed myself and my husband by 1: knowing what ramps were (they're kind of like a green onion), and 2: knowing how to pronounce turbot (it's tur-boh, not tur-bot). I had only Top Chef to thank.

Food snobbery aside, the show has taught me some really valuable lessons about cooking. Here are just a few of them:

1) using the right amount of salt is really, really important and can make or break virtually any dish

2) if you use high quality, fresh ingredients, you can keep your cooking super-simple and it will still taste great

3) a simple piece of meat or fish cooked perfectly (not overdone, not too raw), will beat out an elaborately seasoned/marinated dish every time

In honor of Top Chef and their love of "deconstructing" popular dishes, I will soon be posting my Top Chef-inspired recipe: Deconstructed fish tacos. It's so amazing I'm a little leery of posting it, but it's too good not to share.

FYI: Top Chef premieres on Bravo tonight at 9/8 central! If you haven't watched it before, you must give it a try.


  1. I loved the premiere and I love the show - it's inspired me to cook even marginally.

    I also like the new design - nice job!

  2. It is too good not to share! I seen it first, I guess I am reading backwards, and can't wait to try out your recipe.