If you’ve been reading my blog since March. you’ve probably noticed my writing style is on the more critical side of Top Chef Canada. I can honestly say Monday night’s finale was one of the best finale episodes I have watched on television (and that includes American television shows) It was interesting, there was a serious twist at the beginning and the editing had you guessing the whole time.
The show opened with an exciting quick fire as we found out Trista, Xavier and David were all given the chance to compete in the finale and the final three (Trevor, Carl and Jonathan) had their input. The winner of the quick fire and the fourth person in the finale was David (even if the competitors had other ideas) Their task was to cook a four course meal that represents themselves. The setting for the finale was Hockley Valley Resort and as always with Top Chef finales previous contestants played sous chef. With lots of ups (Jonathan’s lobster three ways,Carl’s elk, Trevor’s braised shoulder ravioli,and David’s corn pudding) and downs (Trevor’s amuse bouche, David’s biryani, Carl’s sorbet, and Jonathan’s bread pudding). I thought Carl was done for with his ice-course, Mark McEwan looked like he was ready to kill him. But guest judge, iconic Vancouver Indian Chef Vikram Vij disagreed, and absolutely loved the orange sorbet.
In the end Carl was given the title of Top Chef and won the $10,000.I have decided to create a four course meal (kind of). I’m going to be creating four dishes on four separate days that tell my culinary story.
Growing up I was always in the kitchen helping my mom with dinner, from setting the table to adding the pepperoni and mozzarella cheese to her homemade pizza. One of the things I remember making most is bruschetta, an Italian appetizer dating back to the mid 15th century. Pronounced bru-sket-ta, this was a common dish in my household because it’s quick and easy.
7 Vine Tomatoes, blanched
2 cloves garlic
7 leaves fresh basil
1 tbsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste
1 baguette french or italian bread, white or whole wheat
½ cup olive oil (for brushing on the bread)
1. Preheat the oven to 450 F
2. After you have blanched the tomatoes, cut them half and scoop the seeds out.
3. Dice the tomato very finely and place in a bowl
4. Mince the garlic cloves and basil and add to the tomatoes with the vinegar and 1 tbsp of olive oil.
5. Add salt and pepper, mix and set aside.
6. Slice the entire baguette on an angle about ½ inch thick
7. Brush olive oil on one side and place on baking sheet, olive oil side down
8. Toast in oven for about 4-5 minutes
9. With the olive oil side now up, place a spoonful of the bruschetta mixture on top and serve.
Mixing the tomatoes and olive oil definitely brought back some childhood memories and the bruschetta turned out well. It tasted really fresh and light and was super easy to make.
Check back for the second course: French onion soup
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