Come meet me at NYCWFF!

Well guys, I’ve got my first gig as a Food Network Star!

Catch me at the Food Network & Cooking Channel New York City Wine & Food Festival Grand Tasting on Saturday, October 13. I’ll be doing a live demo 12:30-1pm and will stick around to say hi and try some eats with you.

See the demo schedule here (I’m opening for Morimoto … I’m not worthy). And get tickets to the Grand Tasting and culinary demos or tickets to culinary demos only. All tickets benefit No Kid Hungry and Food Bank for NYC, two organizations I’m honored to support.

Hope to see you there!

#FoodNetworkStar Finale -- Co-Winners!

So, for the first time in history... there were TWO winners. Me and Christian Petroni. 

I'm still catching my breath from the whole experience and haven't totally processed it enough to write a blog post. Manny and Christian are two of the kindest, most hard-working, most lovable people I've ever met, and it was an honor to stand next to them on the finale stage.

For now, thank you for being a supporter and following me on this oh-so-crazy journey. I'll be sure to keep you up-to-date on what's to come. This Sunday started a new chapter, and I'm so excited to have you along for the ride.

xo Jess  

P.S. For those who are curious -- my dress is Alice + Olivia, the harness is Zana Bayne (similar), the shoes are Miu Miu, and the earrings and bracelet are Alexis Bittar. 

#FoodNetworkStar Episode 8 Recap: Who Gets a Pilot?

If you’re here, I’ll assume you already know what happens and I can’t spoil it for you. 

Final three. What? What??? 

Something happened when I was eliminated on Episode 5. I realized how much I really wanted this and that I was holding back. Why? Well, it’s scary to put your whole self on the line. The higher I reached, the farther I could fall. 

But after I was eliminated, a switch went off. This was the opportunity of a lifetime, and if I didn’t leave it all on the plate and in front of the camera, then I’d regret it forever. 

In the beginning of the season, I tried to strategize and plan. That was ultimately my downfall on the show -- too much head and not enough heart. So I promised myself during Star Salvation that I wouldn’t think -- I’d just do.

At some point, I’ll write a post about the mind jujitsu I had to do to before competing on Star Salvation (it involved lots of journaling, visualizing, BREATHING) -- but in the meantime, I’ll recap. We have a lot to cover, so I’ll try to keep it short and sweet. 

First, Star Salvation. 

I love, love, love Alex Guarnaschelli and felt an instant connection with her. Maybe because she’s from NYC, or because her mom is a cookbook editor, or because her Dad is a Chinese cooking enthusiast. Don't be fooled -- under that Iron Chef exterior is an exceedingly kind and caring person.

For the last challenge, Classic On-the-Go, I made a cheeseburger samosa, a version of an iconic family recipe. I was competing against Palak, Harrison, and Chris. They are all incredible chefs with interesting, distinct culinary POVs. The camera loves all of them and whenever they appear on screen, they always bring a smile to my face. When we faced Alex, waiting to hear who the winner would be, I knew it could have been any of us. 

But it was me. I was absolutely floored. Of course, that was my goal in competing on Star Salvation, but it also seemed so far-fetched. Normally you just have to not be on the bottom in order to advance. In this case, you had to be on the top. 

And...I was. That felt great and gave me a massive boost of confidence. But I wasn’t finished yet… 

Once I returned to competition, I was raring to go. If I stopped to think about it, I probably would have psyched myself out about competing against Christian, Manny and Amy -- the three strongest competitors all season. But I was riding high off Star Salvation and just focused on keeping that momentum going. 

Bobby and Giada presented us with our final cooking challenge: make a dish that’s “the ultimate expression of your unique culinary style”. I made braised gojuchang chicken and miso eggplant terrine. Not only do I use these flavors all the time, but I also thought it was a good representation of how Asian cuisine doesn’t have to be what you normally see on a menu. You can serve a dish with Japanese miso, Korean gochujang, French technique -- and make it all your own. 

I was so happy I picked Rebekah's name. We cooked alongside one another in Orlando and on the same Pasta Fest team. Even though we have very different cooking styles, she knows flavor and we communicate well together. She’s also a joy to be around -- a major plus during the cook of my life. I couldn’t have asked for a better partner. 

By the time eliminations came around, I thought what I always think: you can feel proud of your cooking and presentation, but you never know what the judges want. While you’re competing, you lose all perspective so it’s impossible to assess the situation with any objectivity. All I could do was hope for the best. 

And… Bobby and Giada said they wanted to see a pilot from me. 

Um... WOW. Getting a pilot is a clear sign from the network that they see you as a potential star -- so much so, they want to give you a test run. 

But it’s not enough to just have the opportunity. You must seize it. 

I’ll write more about shooting the pilot next week, after you can see the whole thing in its entirety. For now I’ll leave it at this: 

I’ll admit, I was very intimidated of Robert Irvine. Wouldn’t you be too? But over time, something happened. Robert got me to let. It. Go. 

The perfectionism, the control, the self-consciousness. What a gift he gave me, and not a moment too soon. 

Can’t believe we’re almost there. I’ll see you next Sunday for the FINALE!! If the meantime, you can catch up on all my Food Network Star recaps here. 
 

All My Outfits on Food Network Star

You asked for it... Here are all the outfit details on everything I wore on Food Network Star. 

A couple preliminary notes: 

• When possible, I linked directly to the item. However, some of these items were purchased years ago and are no longer available. In those cases, I link to similar pieces. 

• For safety reasons, I always changed into closed-toe flats for cooking. I suppose you could cook in closed-toe heels, but I never did. 

• Everything listed and linked is part of my personal wardrobe.

EPISODE 1 - Are You A Main Attraction? 

Jumpsuit: Mara Hoffman (similar as a mini dress, maxi dress, or jumpsuit)

I had no idea we would be cooking on the beach, but this jumpsuit worked out perfectly for the setting.  

Dress: Karen Millen (For UK readers, get it here. For US: similar); Earrings: Baublebar (similar); Shoes: Fendi

This isn't the first dress I'd reach for, but it just screamed "TELEVISION DRESS" to me. The simple face-framing lines, the rich colors... this was a clear pick for the first elimination ceremony dress.

I wore those Fendi cage sandals a lot during the season because I didn't bring that many shoes. Shoes take up a lot of luggage space... space I thought would be better served holding clothes.  

EPISODE 2: Destination Videos 

Jumpsuit: Lou & Grey (similar here and here); Sash: Suno (similar here and here); Shoes: Marni 

This jumpsuit is made of super-soft T-shirt material and perfectly encapsulates my off-camera style: comfortable with a little quirk. 

I originally got those sequined Marni sandals for my bachelorette party. You've heard of jolie laide, ugly yet pretty? These are glam laide, which is just the way I like it. 

Dress: Halston Heritage; Shoes: Fendi; Earrings: Elizabeth Cole 

This was also what I wore for the commercial. I like this bronze color because it gives you an instant tan. 

The earrings are fish skeletons and are part of my very tightly edited fish skeleton earring collection. 

EPISODE 3: Summer Bite Bash

Shirt: Alice & Olivia; Jeans: AYR; Shoes: Allbirds

I have short legs and a long torso, so you'll often find me in high-waisted pants/skirts and cropped/tucked-in tops, just so my proportions look more even. 

Dress: Reiss (similar here and here); Earrings: Charming Charlie (similar here and here)

This is a true day-to-night dress. The sheath cut means you can wear it to work with a blazer. The shine and elegant draping of the neckline easily transition it to evening.

EPISODE 4: Panic on the Panel

Jumpsuit: Nooworks; Shoes: Crocs

I'll always have a soft spot for overalls. I was one of those middle school girls who had GAP overalls in every color and pattern. This cheetah jumpsuit is just plain fun. 

Shirt: LOFT (similar here and here); Pants: Lou & Grey (similar); Shoes: Marni

Again with the criss-cross halter neckline! I'm just drawn to them. And after days of skinny jeans and leggings, it feels nice to wear some roomy billowy pants. 

EPISODE 5: Take This Title & Run With It

Shirt: Lou & Grey (similar); Skirt: GAP (similar here and here); Shoes: Seavees (similar); Necklace: The Knot House

This outfit isn't the showiest, but it's most similar to what I wear off-camera. Comfy, a little clingy, and most of all -- machine washable! 

Shirt: Thakoon (I got this at a sample sale and as far as I can tell, it's one-of-a-kind and was never mass-produced and sold in stores. I can't find anything quite like it -- sorry!); Brooch: Vintage (similar)

When packing clothes for filming, I knew I didn't want to bring anything too conceptual -- clothes that look fashion-y but cold. I think this origami Thakoon shirt makes the cut though. It's fun and simple in its own unique way. 

Dress: Self-Portrait; Earrings: don't remember (similar here and here); Bracelet: Valentino (similar)

I actually loved this dress coming in, but now I don't really care for it anymore. Maybe because it carries bad memories of being eliminated :P. 

I think the big story here is my hair, which originally was swept vertically into a pompadour, but quickly fell to the side. Oh well, all the better to show my earrings (and tears)!

Any my interview look... 

Shirt: Zara; Earrings: don't remember (similar)

I knew I wanted a solid color with clean, but interesting, lines. Bonus points for mustard, a great color and condiment. 

So... as you can tell it's not easy for me to answer the question, "Where do you shop?". I dress like I eat and cook -- eclectically, experimentally, joyfully. 

---

And just because I'm writing a retrospective of my outfits doesn't mean I'm outta the game. 

I'm still in the running on Star Salvation. There's just ONE MORE COOK until the winner re-joins the finalists on the quest to become the next Food Network Star. Catch episodes online here and watch all four Star Salvation challenges on July 29th at 8pm EST on Food Network, right before the winner re-joins Food Network Star at 9pm. 

#FoodNetworkStar Episode 5 Recap: Take This Title And Run With It

Well, my time on Food Network Star has come to an end.

Before I get into a breakdown of the show, I’ll start by giving you a pulse check. I’m okay! No need to be sad on my behalf. I checked off a major item on my bucket list. I cooked food that was applauded by some of the most accomplished chefs in the country. I pushed myself so beyond my comfort zone that I can confidently look fear in the eye and say, “ok, what’s my time limit?”.

I cooked alongside inspiring go-getters who are making big moves in food and entertainment. I proved to myself that I can perform on the biggest stage of my life in front of millions of people. I have a lot to be happy about.

But let’s get into the show!

The Mentor Challenge was to create a dish based on a character from Hotel Transylvania 3: Summer Vacation. I had a plan for Drac and Mavis (Drac’s daughter), but most of all -- I wanted Blobby.

As I mentioned in my How I Prepared for Food Network Star post, I spent the weeks leading up to filming studying up on my go-to dishes and interesting techniques. I’ve experimented with a technique called gellification in which you drop liquid + dissolved agar-agar into cold oil. This creates little gel droplets. Here are little “caviar eggs” I made with olive brine and balsamic vinegar. If I got Drac or Mavis, I was going to create little “blood” droplets in a fruit soup, but if I got Blobby… well, he’s just one giant gel droplet and I thought I could really have fun with that.

But, alas. I was too late in picking my character and Drac, Mavis, and -- yes -- Blobby were gone before I got to the table. So… Murray the Mummy it was.

At this point, the clock was ticking and every moment in thought was time taken away from cooking. So I just started picking up ingredients and lo and behold, my body was still thinking about a fruit soup while my mind was still thinking: uh, what now??

So, a fruit soup it was. I decided to make the base of the soup red with blood orange, watermelon, and raspberry, in a nod to the main character, Drac. And then I added my mummy components: a frozen mango-wrapped, lime-laced pineapple and a candied ginger condensed milk “mummy drizzle”. Bobby and Giada introed the challenge by saying movies are a favorite summer pastime, and I wanted to keep the light and summery vibe.

I also considered wrapping something in bacon or prosciutto, but I couldn’t think of any personal connection to anything like that. Remember -- this isn’t the Cook Whatever You Want Show. It’s your show, where all your stories and dishes need to tie to YOU.

Fruit soup is a dish I often have in Hong Kong, where the summers are unbearably hot and humid. The typical order is mango soup with pomelo pulp and a puff of whipped cream wrapped in durian skin. With some modifications, I could make it work with what was available in the kitchen (swap mango and pineapple for durian), the challenge (add complexity), and my character (add the mummy drizzle and mango “bandages”).

In my presentation, my plan was to tie Murray = old and wise = Grandma who lives in Hong Kong. Was it a stretch? Yes! Of course! But I was willing to pursue a stretch of a story if that meant I could also make a dish that nodded to Murray the Mummy and was also delicious. I didn’t have any better ideas, and with only 30 minutes on the clock, I figured I'd have to act now, figure out later.

At the judging table, we were joined by none other than Fran Drescher, who voices Eunice, Frankenstein’s wife.

I LOVED The Nanny growing up, so this was a huge thrill. Fran is just as sweet and funny as you’d imagine, and the first time she burst into her distinctive laugh, we all lost it.

Judging goes… ok. Bobby, Giada, and Fran were confused by my choice to make a fruit soup, and didn’t pick up on the mango-wrapped pineapple and condensed milk drizzle as my mummy components. But once the dish came out, Bobby said the dish was “very refreshing” and Giada said it was “wonderfully balanced”.

So now I felt like I was on a total roller coaster. Last week, I had won the Mentor Challenge and was in the winning half of the Star Challenge. Now I felt like I had lost all momentum (and judges’ goodwill).

I’d have to do better next challenge.

Star Challenge time! Since Amy won the Mentor Challenge, she was able to choose which finalist got which show title. The choices were: Ooey Gooey, Stacked Snacks, and Cheat Day Eats. We had to cook a dish that fit our show title, then do a 3-minute proof of concept video, demoing a cooking tip.

Of the three, I wanted Stacked Snacks. I was picturing a tower of dumplings, with the skins folded so they perfectly stacked on one another. I love a good cheat day or ooey gooey dish, but they aren’t part of my regular repertoire, and I thought I’d have a hard time relating those dishes to my life.

But you can't always get what you want... and I was assigned Ooey Gooey. 

About ten years ago, I actually wrote a cooking show treatment with a producer, so I was already familiar with how to pitch a cooking show.

This was my downfall.

A show treatment is about market research, structuring the show, audience size and upside. You need to show your concept can have legs for multiple seasons.

A proof of concept video is all about personality. Does this person win me over with their energy? 

I didn’t realize this until it was too late.

When I hear Ooey Gooey, I think, can you really do a whole show about cheesy, fudgy, caramel-ly? Maybe, but that didn’t really seem very me, so I had to think of an angle that could work for my culinary POV, international twists you can easily add to your cooking. My solution: international sauces. One part would be ooey -- emulsions, gravies, and vinaigrettes -- and one part would be gooey -- sticky and sweet.

I made ooey coconut rice with gooey char siu pork. The starchy arborio rice would create an ooey “sauce” with the coconut milk, and the honey + hoisin + soy sauce + clove/cinnamon/star anise char siu sauce would be my gooey. Every episode would be Ooey *and* Gooey, and would come together to create a complete dish that showed you new ingredients and techniques.

Did I just bore you?

Well, turns out the judges weren’t all that impressed with my program development efforts, and were looking for something more dynamic. Less business proposal, more bubbly personality.

As soon as I saw everyone else’s presentation, I knew I was in trouble.

Oooooooooh. That’s what a proof of concept video should be. Smiling? Personal stories?? And no bullet points of every segment??? Bleh.

By the time we got to judging, I wasn’t surprised to be on the bottom. But you never know what the judges’ main elimination criteria will be. Maybe it’s missing the mark on the challenge, or botching your dish, or not showing growth… or something else you haven’t even thought of…

In the end… it was me.

I’ve posted my thoughts about elimination in my previous Episode 5 post and don’t really have anything to say beyond that. I fell, but I will pick myself back up again. I don’t have time to mope!

Grilled steamy rockfish with Chinese vegetables and ginger scallion sauce -- my dish for Episode 2 of Star Salvation 

And with that, don’t forget there’s still Star Salvation, a contest in which eliminated contestants compete to re-enter the competition. So there’s still hope! Each episode is posted right after the East Coast airing of Food Network Star and can be viewed online here.

Plus, all four episodes of Star Salvation will air on July 29 at 8pm, ahead of the Food Network Star episode when the Star Salvation winner will rejoin the finalists.

I’m down, but not out. Star Salvation, I’m coming for you.    

Short post about Food Network Star - Episode 5 - Take This Title & Run With It

Well, folks, that was the end of the road for me. I'm going to take some time to reflect before I post my thoughts here. But here's a short statement I posted on my Instagram: 

Am I sad? Yes, I’m sad. But more than that, I’m filled with gratitude. #FoodNetworkStar was one of the toughest things I’ve ever done, and I learned a lot. . I’ve competed alongside fellow dreamers, people who know their childhood dreams aren’t silly fantasies, but are their truest guiding lights. I’ve gotten better at pushing through doubt and leaning into the unknown. I’ve learned that when you don’t see enough people who look like you on TV, that you can (and should!) step up yourself, and that will inspire others to do the same. I was scared to open myself to judgement and snark, but I’ve found that the vast majority of people are kind, and a few have made my heart swell with their love and support, even if I’ve never met them in person. I’ve learned how to quiet my mind when a TV crew is swirling around me, and when I’m alone in a hotel room away from my family. I’ve learned that failure can either weaken you or strengthen you for the next fight 💪. I’m down, but not out. It’s not over until @guarnaschelli and Star Salvation say it’s over. For one of us, re-entering the competition is just a couple cooks away… Check out the latest episode on foodnetwork.com/star and keep the dream alive!

A post shared by Jessica Tom (@jessica_tom) on Jul 9, 2018 at 5:56am PDT

In case you're unfamiliar, Star Salvation is a competition in which eliminated contestants compete to re-enter the show. Star Salvation can be viewed online here. New episodes are posted immediately after the East Coast airing of Food Network Star. All Star Salvation challenges will also be shown at 8pm on July 29th, leading up to Food Network Star (and the winner's re-entry to the competition) at 9pm. 

Stay tuned for more thoughts! Going to take some time off for a bit :). I so appreciate all your words of encouragement and support. My heart is full. 

#FoodNetworkStar Episode 4 Recipe: Ketchup Shrimp

Oh I know what you were thinking when I said I was making ketchup shrimp on Episode 4. 

Ew, ketchup? That’s an insult to shrimp. 

But trust me, ketchup shrimp is a nuanced and complex dish. If I didn’t mention its main ingredient in the title, you wouldn’t even know it had ketchup. 

But I think ketchup is great, so I let the dish wear its name loud and proud. So what’s the story behind it? 

Ketchup shrimp is a treasured Tom family recipe. I’ve eaten it for as long as I can remember. Without fail, my dad makes it for Thanksgiving and Christmas, but he’s also known to make it just because. And why not? It just takes a few pantry ingredients + shrimp. It seriously takes 10 minutes or so. 

But ketchup shrimp isn’t a Tom family invention. In fact, it’s a staple in many Chinese-American households. When you think about it, ketchup is a magical ingredient. It’s sweet, a little tart, and has tons of umami, a “meatiness” that fills your mouth. 

When Bobby and Giada announced that our challenge was to make a typical weeknight meal, I immediately thought of ketchup shrimp. It's fast, interesting, and has a bonus: if someone else got the shrimp before I did, you can easily use this same recipe (with some considerations for the meat) with chicken or pork. 

RECIPE
Ketchup Shrimp 

1 lb shrimp, cleaned with shells on  
10 cloves garlic
3-inch knob of ginger
1 tbsp vegetable oil 

½ cup ketchup
2 tbsp hoisin sauce
2 tbsp Chinese black vinegar (if you don’t have this, you can substitute rice vinegar or even balsamic vinegar) 
1 tsp Worcestershire sauce 

Peel ginger. Finely dice the garlic and ginger. Heat a frying pan on medium. Add oil and heat until shimmering. Add garlic and ginger and saute until fragrant and golden, about 2-3 minutes. Remove the garlic and ginger, while keeping the oil in the pan. 

Increase heat to high. Add the shrimp in the fragrant oil and saute for 2-3 minutes on each side, until the shells have a bit of color on them. Remove the shrimp and add them to the garlic and ginger. 

Mix all the remaining ingredients together -- ketchup, hoisin sauce, black vinegar, and worcestershire sauce. Add to the hot pan and reduce for one minute, until just slightly thickened. Add the shrimp, garlic, and ginger and stir, coating the shrimp with the sauce. Keep stirring until the sauce is thick and clinging to the shrimp, about one minute more.    

TIPS & TRICKS 

• One of my goals as a cooking teacher is to eliminate the need for a cooking teacher. So I try to explain why steps are the way they are. For example, why do you cook the garlic and ginger first, remove them, and then add the shrimp? Well, garlic is notorious for burning and turning bitter, so it needs to be cooked at a medium heat. Shrimp needs a high heat to achieve browning. When you saute the ginger and garlic on medium first, you ensure you don’t burn the garlic, and you also flavor the oil for the shrimp. 

• This dish is endlessly adaptable. Honestly, I don’t think I’ve ever made the same version twice. Sometimes I’ll add sriracha, sometimes soy sauce or fish sauce. Sometimes I’ll add sesame oil. The proportions are very flexible, so feel free to experiment.  

• Yes, keep the shell on! The shell has so much flavor. Think of it this way -- seafood stock is made from crustacean shells. By keeping the shells on, you are getting both the meat, and a super-concentrated “broth”. 

• So you have the shell on, how do you eat it? That's up to you. Personally, I suck the sauce and use my tongue and teeth to finagle the meat out. Sometimes some shell will accompany your bite… just spit it out. My husband peels the shrimp, and then swipes up the sauce on the serving plate. Whatever floats your boat, but remember -- shells are your friend! 

Recap of #FoodNetworkStar Episode 4: Panic on the Panel

Wow… wow! I just watched the episode and I’m actually still shaking -- even though I knew what happened.

What. A. Nail-Biter. 

Okay, but before we get to The Craziest Challenge ever, let’s start at the beginning. The Mentor Challenge! A straightforward cook. No teammates. No theme. Just make your go-to weeknight dinner in 30 minutes, then present.

After episode 3’s somewhat over-intellectualized tofu ratatouille lasagna (I’m Chinese… and French… get it????), I decided to do something that spoke for itself. 

My dad is famous for his ketchup shrimp, a sweet and savory dish that he makes for special occasions or just because. Don’t worry, it’s not just ketchup. It also features Worcestershire sauce, hoisin sauce, soy sauce, and loads of garlic and ginger. Ketchup shrimp ✅. (Stay tuned for this recipe.) 

My husband is obsessed with mushrooms and I usually have some sort of mushroom in the fridge at all times. Roasted mushrooms ✅✅. 

If I ever make rice or beans, I’ll usually make a big batch on Sunday and then make variations throughout the week. Brown rice with a sweet lap cheong sausage ✅✅✅. 

pssst.... the lap cheong sausage isn't burnt ... those are pieces of seaweed :) 

Once I got to judging, I saw one empty seat. The guest judge was someone I knew very well… me. 

Honestly, I didn’t really see this as part of the challenge. Maybe it was a survival tactic, maybe I was just being dense. I just started critiquing my presentation and food as if I were talking to a friend. I wasn’t thinking about PRESENTING, or a ticking timer, or the fact that I was sitting next to Bobby Flay and Giada de Laurentiis. 

In the end, that helped me. I was able to be myself and show my food knowledge without getting too self-conscious. 

And… I won the challenge! Giada said my presentation was “organic and real” and Bobby said the dish was “homespun, but at the same time there’s a really great elegance and finesse to it”. 

That was a huge deal to me because I had been in the bottom three the week before, and I felt like I had a lot to prove -- not just to Bobby, Giada, and the other finalists, but also to MYSELF. I needed to prove to myself that in this field of accomplished chefs and TV food personalities, I could also hold my own. 

And then here’s where things get crazy. My Star Challenge advantage allowed me to pick who would sit alongside me on a judging panel. But… this wasn’t a team challenge, and we would all be judged individually. 

What would your strategy be? 

I did the first thing that came to mind: pick a team of strong players who would all elevate the conversation and each other. Judging on a panel requires a certain rhythm and chemistry and the best panels have an easy rapport. So I picked people I had worked with before and knew could deliver a dynamic, high-level conversation: Adam, Christian, and Palak. 

Was it a risk to bring such strong competitors on my panel? Maybe! But remember at that point I didn’t know that I’d be pitted against any of them. I just knew that I wanted to be surrounded by people who jived with me and would push me to perform at my highest possible level. 

In this challenge, we had to provide commentary while Bobby and Giada cooked, and then judge their dishes. Judging the judges is quite the awkward situation. You have to be critical, but at the same time, they’re the mentors. By definition, they know better than we do. 

You start to second-guess yourself. Was the bread burnt? Yes... but if Giada did it, maybe it’s supposed to be that way?

Little did we know, but Bobby and Giada purposely made mistakes in their cooking, baiting us to say something. As Bobby said, “Whether you guys picked out those flaws -- and were willing to say it out loud -- will definitely play into our decision.” 

Lucky for me, I was able to summon all my food description skills, and I was safe. Whew!

Then came the craziest thing that has happened this season: the bottom four had to cook their versions of Bobby and Giada’s dishes. If there are four words you don’t want to hear about your cooking challenge, they are: Sudden. Death. Thunderdome style. 

I can only imagine what Adam, Palak, Harrison, and Amy were thinking as they were cooking. I just knew that I had seriously dodged a bullet. Challenges are hard enough, but add the stress of finding out you were in the bottom, having to reconceive your mentor’s dish, cooking like your life depends on it, and knowing that you have a 50% chance of being kicked off -- that’s enough to really mess with your head and throw you off your game. 

Sadly, Adam and Harrison were eliminated. They were both super strong contenders, and it was at this moment that it clicked: at this stage, one small misstep could send you home. 

 Halfway through the season. No room for mistakes. Things are getting real. See you next week!  

If you want to catch up on all my Food Network Star posts, click here. 
 

Recap of #FoodNetworkStar Episode 3: Summer Bites Bash

The task: host a summer party for a group of young tastemakers. You have six minutes to shop in the Food Network Star kitchen and then you’ll drive to the venue with all your ingredients. 

I knew everyone would rush to the protein fridge, so I chose to go vegetarian with a tofu ratatouille terrine. I wanted to make something that not only said “summer” but also fit in with my personal story. My mom’s side of the family lives in Quebec and France, and my dad’s side of the family is from China. So… tofu ratatouille was born.

I had a plan, I had the ingredients. I just needed to get to the venue. Oh those crates in the car trunk? Don’t worry about them… 

Of course, that would be too easy, and Giada and Bobby called us to throw in a twist: this was a team challenge -- with the people in our car -- and we had to follow the theme in our crate. 

Ours was… Pasta Fest! Our crate had a bunch of Italian ingredients, as well as ingredients to make pasta: 00 flour, eggs (chicken and duck), semolina... Once we got to the on-site kitchen, we also had pasta rollers and shaper boards.

I was already going to make a layered terrine, so it was easy enough for me to add lasagna sheets and --- yes -- ricotta, to make a pasta dish. 

That’s right, my tofu ratatouille didn’t just have tofu as the binder. It also had 50% ricotta, plus some sour cream, miso, fermented tofu, and the three basils -- all contributed depth and richness. I’m not sure why I told Katie it didn’t have cheese. Call it competition amnesia? 

I know what you’re thinking when you hear “tofu”. You think bland, dietetic, “why????”. But it had a ton of flavor. What it did *not* have was binding stability, at least while all the other components were hot. 

I anticipated this and layered everything in a slotted hotel pan so all the juices could drain out and the lasagna could have a better chance of setting. I placed a weighted hotel pan on top of the slotted one, chilled it, and hoped for the best. 

I think the tofu ratatouille lasagna could have worked if … 

a) … I was able to execute my original ratatouille terrine idea. The veggies would smush with the tofu mixture, creating a solid, sliceable block. Lasagna sheets don’t smush. They’re a slippery, impermeable barrier and that’s what hurt me. And...

b) … it had chilled overnight. All my components were warm which loosened the tofu mixture. Not saying an overnight chill would have made this into the perfect lasagna, but it definitely would have helped. 
 

Presenting at the Bites Bash was a lot of fun, if a little crazy. Six minutes isn’t a lot of time to present our dishes, do a demo, and interact with the audience. But that’s the challenge and it must be met. 

I loved working with Rebekah and Katie. They are strong, driven women and I felt we really came together as a team. The best part of the Bites Bash was feeding and interacting with the guests one-on-one. We could just relax and do what we love best -- sharing food and food conversation.
 

By the time elimination came around, I knew my dish had some issues, but I didn’t know how it compared to everyone else’s. Everyone is doing their best -- but is your best enough? Are you learning fast enough? How much will that one miscalculation cost you? 

I was in the bottom three, but I was safe. This was my second time cooking alongside Rebekah -- first in Orlando and second at the Bites Bash. She has a pure, giving heart and has a contagious enthusiasm for food. 

Lessons learned for next round: 1) Don’t make anything that needs time to set, 2) Don’t say something is cheese-less when it actually does have cheese, 3) Roll with the punches. If the terrine works, but the lasagna won’t -- don’t do it!, 4) Stay true to your roots and culinary POV, but don’t go out of your way to make something “different”. 

As always, grateful for all your support! I’ll see you next week on Episode 4! 

Food Network Star Episode 2 Dish: Yellow Chicken Curry with Spaghetti Squash

The challenge: make a dish in the shades of your spatula. The options were: red, yellow, purple, green, and red. Which one would you want?

As I mentioned in my Episode 2 recap, I was pretty happy with yellow. You can go sweet: mango, pineapple, oranges. You can go savory: curry, turmeric, spaghetti squash, corn, yellow squash, endives…

the dish as it appeared on Food Network Star

In the end, my teammate Adam and I chose to go savory and made a chicken meatball in a coconut curry with crunchy spaghetti squash and pickled corn. What I love about this dish is the different textures. Oftentimes, curries or stews suffer from sameness syndrome -- an unexciting monotony because everything kind of blends into each other. We tried to avoid that, building flavors and textures from top to bottom, including an al dente spaghetti squash, a creamy curry with bell peppers, a pillowy flavor-packed chicken meatball, bright and fresh pickled corn, and toasty coconut.

I’ve slightly adapted the recipe from what we did during the competition, and made it more suitable for a single person to cook in a home kitchen. For example, here the meatballs are smaller and simmered in the curry, rather than pressure cooked. On the show, I used a method of blanching, salting and squeezing the spaghetti squash (described here), but that’s a bit labor intensive with all the other components so I left that out here.

Also, since this was a team challenge, I’m not exactly sure what Adam did. So… I filled in the blanks with what I know and love.

RECIPE
Yellow Chicken Curry with Spaghetti Squash

1 2-lb spaghetti squash

Curry
1-inch knob of ginger
1 large onion
3 cloves garlic
2 yellow bell peppers
1 lemongrass stalk
1 can coconut milk (reduced fat or full, whatever your preference)
2 oz yellow curry paste

Meatball
1 lb ground chicken or turkey
1 tsp salt
1 tsp garlic powder
3 tbsp dried chopped onion
1 tsp black pepper

Pickled Corn
½ cup water
½ cup white vinegar
2 tsp sugar
1 tsp salt
3 ears of corn
½ tsp grated ginger

¼ cup grated coconut

Slice the spaghetti squash and remove all the seeds. Microwave for 15 minutes.

Prepare your curry ingredients. Mince the garlic and ginger and dice the onions and bell peppers. Heat a large pot to medium-high and add olive oil. Add all the ingredients and season with salt. Sweat until onions are semi-translucent, about 7-10 minutes. Add the coconut milk and curry paste. Slice lemongrass into three large pieces and add to pot. Simmer for 5 minutes.

To make meatballs, mix all ingredients until just incorporated. Do not overmix or else the meatballs will be too dense. After the curry has simmered, make small, loosely-packed meatballs and gently place them into the curry. Simmer with the lid on for 10 minutes.

To make the pickled corn, add the water, white vinegar, sugar and salt to a small saucepan. Heat on medium-high until sugar and salt have dissolved. Take off heat. Slice the corn kernels off the corn and add to pickling brine. Add grated ginger. Let sit for at least 10 minutes -- the more time, the better!

Toast the coconut in the oven using the broiler, or use the toast setting on your toaster oven. Remove when golden brown.  

Scrape the strands out of the spaghetti squash. The interior strands should still be crisp, like biting an apple. Remove the lemongrass from the curry. Place the spaghetti squash on the bottom of the plate, then add curry and meatballs, pickled corn, and toasted coconut.

We got some flack for our plating, so if you have a better presentation idea, let me know :P.  

TIPS & TRICKS

• Don’t worry about browning the meat or onions. The curry has so much flavor, that it would overpower any browning flavors anyway. Plus, brown would ruin the yellow look!

• The microwave can be your friend! I love it for vegetables because it heats the existing water in the plant -- unlike steaming or blanching which *adds* water, resulting in a potentially waterlogged or diluted end-product.

• I’m a fan of adding chopped dried onions into my meatballs. They act like bread crumbs -- absorbing the meat juices, adding texture and lightness -- but also bring a lot of flavor.

Food Network Star Episode 2 Recap: Destination Videos

Ok… let’s talk about the elephant in the room. Or rather, the rats.

Some important reminders and clarifications:

• The rat line was only one take of many. Once I said it, I knew it was wrong. My teammates also steered me in a different direction. Think of it as a first draft -- a first draft that everyone sees. As you saw, the presentation Bobby and Giada saw had no mention of rats.

• Some people think I said my mom ate rats. Ew, no! I meant that she had pet cats to eat the rats. I realize that’s only slightly better and still an offbase story, but worth a clarification all the same. 

Ok, that being said, I totally own being off the mark in this presentation. I had a hard time wrapping my head around the challenge: pick a food outside your comfort zone, tell us why it’s outside your comfort zone, and then make a personal connection to it. ::head spins::

The fact that it was a burger was another challenge. I’m very familiar with burgers! I eat them, I make them, but I had to create some sort of distance so it was outside my comfort zone. Enter: a story about my mom not eating meat because resources were scarce. I wanted to talk about my mom’s humble childhood and how I grew up appreciating foods that celebrate abundance -- like a Hawaiian burger with two types of meat.

If you think that sounds like a lot to explain… yeah! And try doing it in one minute. I think I got too caught up in meeting the challenge requirements that I didn’t think about the most important thing -- describing the food in the most mouthwatering way.

Now that I’ve gotten that out of the way, let’s talk about the Mentor Challenge: create a dish in shades of yellow and then deliver a podcast describing that dish.

I was surprised to hear that our very first cook in the Food Network Star kitchen would be a team challenge. I really wanted to show my stuff. But I was really happy being paired with Adam. It can’t hurt to have a teammate who knows the ropes, plus has experience hosting TV shows and podcasts. It’s kind of the jackpot.

I think we worked together really well -- from dish conception to execution to podcasting. I’m glad we got yellow. I’m also glad we picked a curry -- even if it didn’t photograph that well. All in all, really happy with that challenge.

Now onto the Star Challenge... 

psssst.... can you see my tanline from my Episode 1 outfit? 

Even though I felt really confident about our Star Challenge presentation, I thought the other team -- Amy, Harrison, Manny, Rebekah, and Samone -- did really well, too. They also transitioned from presentation to presentation, something that didn’t even occur to us.

But we were safe. And that meant I was safe.

photos courtesy of Food Network

Whew! Another whirlwind week in Food Network Star-land. What did you think?

PS: Last thing about rats and then I hope to put this to bed forever. For better or for worse, I have an affection for rats. Here’s my dog posing next to his rodent collection. I probably have a higher tolerance for rat talk than most :P.  

Do you like my rodent collection?? They are my pride and joy 😊🐀 🐁 🐭.

A post shared by Wally the Welsh Terrier (@wallythewelsh) on Jun 13, 2018 at 9:21am PDT

Food Network Star Episode 1 Dish: Miso Skewer en Papillote (aka 2-in-1 Surprise Skewer)

Okay, so you’ve been dropped onto a fake beach in the middle of an amusement park. What now? You cook, of course! 

I've watched enough seasons of Food Network Star to know that the first challenge usually involves your signature dish. But here was this season's twist: it had to park-friendly. Explicitly, that meant no utensils, and it had to be plated on servingware normally found in an amusement park. Implicitly, that meant a world of intangible things that you might expect from park food. 

my signature dish in its normal form

What are those intangibles? Here were the musts I considered: 

• Fun -- think churros and Groot bread 

• Light -- this was a water park after all and I didn’t want to serve anything too heavy or hot 

• Easy and relatively unchallenging -- no one comes to an amusement park to take culinary risks 

When you're not good at hiding your discomfort ...

... and panic.

So I decided to convert my miso-glazed halibut with turmeric tiles into a skewer, cooked en papillote. The parchment papillote would keep the dish neat, ensure everything inside was warm and tender, and provide a little mystery. 

on the show

at home

In my presentation, I ended up calling this a “Two-in-One Surprise Skewer”. After our cook, I had looked around and seen people had beautiful dishes -- all visually exciting colors and textures. I had… a brown paper pouch and a piece of brown bread. Blech. 

"Everyone likes their own personal packet. And it tastes good." 

So I tried to spin the negative into a positive. Can’t see what you’re eating? It’s a surprise! Don’t know what’s inside? It’s actually two things, a skewer and brothy veggies to sop up with the bread. 

Sadly, neither the park guest, Giada, nor Bobby commented on my expert re-branding. But it didn’t hurt me either :P. 

RECIPE

2-in-1 Surprise Skewer (aka Miso-Glazed Turbot and Zucchini Skewers with Turmeric Veggies and Garlic Sesame Naan) 

I changed this recipe a bit from what I cooked on the show. My original signature dish used yellow squash, and that’s what I used here. On the show, I couldn’t find/they didn’t have any yellow squash, so I ended up using bell peppers. 

I also used turbot here because my local Whole Foods was out of halibut. Feel free to use any firm, thick white fish like halibut, turbot, or cod. 

Poached Vegetables
4 cups water
1-inch knob of ginger
1 teaspoon salt
2 teaspoons turmeric
1 teaspoons whole black peppercorns
½ head Napa cabbage
3 yellow zucchini 

Skewers
2-inch knob of ginger
6 cloves of garlic
¼ cup white miso
2 ½ tablespoons mirin
1 tablespoon sesame oil
1 ½ tablespoons soy sauce
1 lb firm white fish like halibut, turbot, or cod 

Naan
1 ½ tablespoons olive oil
2 cloves garlic
Pinch of salt
Splash of sesame oil
Black sesame seeds
1 naan 

Preheat oven to 400°F. Peel and dice ginger. Slice Napa cabbage into ¼ inch strips. Slice zucchini into ¾” half moons. Add water, ginger, salt, turmeric and peppercorns to a large saucepan and bring to a boil. Add the Napa cabbage and zucchini and lower to a simmer for 3-5 minutes, until the cabbage has wilted and the zucchini is fork-tender, but still firm. 

Puree all the skewer ingredients (except for the fish :P)  in the blender. Cut fish into 1” cubes and mix with the miso marinade. 

Use pre-cut parchment paper squares, or cut them yourself. Lay out skewers diagonally on the paper. There should be at least one inch of room on each side of the skewer. If not, trim your skewer. 

Lay out one square. Spread a bed of cabbage along the diagonal of the square, where the skewer will be. Build the skewer, alternating zucchini and fish. When done, place the skewer on the parchment paper. Trim the corners of the parchment paper “wings”. This will reduce excess paper. Crimp the edges of the parchment paper by rolling and pinching, sealing the skewer.

Place on a sheet tray and bake/steam in the oven for 13 minutes. 

As the fish cooks, make the garlic sesame naan. Add olive oil and garlic to a small frying pan. Slowly bring to a simmer, until garlic is lightly golden. Add sesame oil. Brush oil on naan with a pastry brush. Toast in the oven or on a grill. Sprinkle with sesame seeds. 

Serve hot so your guests can open the pockets and enjoy the aromatic steam. 
 

How I prepared for Food Network Star

I found out I was going to be on Food Network Star about three weeks before I left for shooting. This ended up being the perfect amount of time… long enough that I could get some stuff done, short enough I didn’t drive myself crazy with anticipation.

Since we’re about one week before the June 10 premiere, I thought I'd share what I was doing one week before filming...

What I did:

Sambos: the most iconic recipe in the Tom family and what I was talking about in the commercial (though you can't hear it)

Crystallize my own cooking -- Now was not the time to reinvent myself as a pizzaiolo or learn how to use liquid nitrogen. I could try on different identities another day -- now I had to double down on my own. Anyone who has seen Food Network Star knows what the best dishes are the most meaningful ones: the dish your grandma taught you rather than the crazy one you learned from a YouTube video. So before leaving, I wrote down all the dishes that have personal meaning to me. I thought having a go-to repertoire would help me stay focused *and* save me valuable time during those super-fast challenges.

Get the facts down -- That being said, I did brush up on some things. Remember, I’m a home cook. Never been to culinary school. Have never sold my food (save a bake sale here and there). And while I’d like to think of myself as very knowledgeable about food, I’ve never had a structure to learn (school) or people to hold me accountable (restaurant staff, paying customers). I also cook with a computer on-hand, so I can look anything up, anytime. Not so on set. So I studied things like: what’s the difference between a salsa verde and a chimichurri? What’s the correct cook temp for chicken? Pork? Lamb? What are the correct ratios for pasta dough? Things like that.

Outfits I sent for approval and were later rejected: too revealing, loud (like, they made noise), busy, white, etc

A shopping spree -- Before we left, the Costume Director reached out to us and told us what we needed to bring. Summery clothes, no white, no logos, limited black, no tight patterns, bright, solid colors are best. We needed 17-20 casual cook outfits and 7-8 elimination outfits. Twenty-eight looks! OKAY. So, I have a lot of clothes, but that is a lot. Remember, too, that there are some clothes that you just can’t cook in, like those with bell sleeves or delicate fabrics. And there are some clothes that are totally fine IRL, but don’t work on TV (too sheer, boring, kinda old, etc).

Crash beautification course -- Haircut. Eyebrow wax. Gel mani and pedi. Nightly facials. Daily exfoliation. Teeth whitening. Stop scratching elbows. I did more for this competition than I did for my wedding.

Get my head on right -- As far as I could tell, Food Network Star would be a mental challenge as much as a cooking/on-camera one. So I made sure to boost myself with tools that could relax, center, and empower me. This included packing a yoga mat, stretching strap, and massage balls. I also packed a veritable library of self-improvement books. There’d be no time for cramping or self-doubt. Go go go.

What I did not do:

Change my knife skills -- I don’t hold my knife the correct way, choking up on the handle and pinching the blade. I hold my knife like a home cook, with my pointer finger across the spine of the knife. In a perfect world, I’d have better form, but with just three weeks to get ready, I didn’t bother to change my grip. As long as I cook good food and present it well, that’s all that matters.

Practice timed presentations on camera -- Well, how hard could it be? Turns out pretty hard… I'll let you decide how I fared on this one. 

The premiere airs June 10 9|8c on Food Network and then runs for 9 weeks. Can't wait to watch with you! 

Watch People Magazine's Food Network Star Sneak Peek Trailer

People Magazine has a first look trailer of the next season of Food Network Star and man oh man, it's stuffed with so much goodness. I can't really give you any behind-the-scenes intel, but rest assured I'll spill when the time is right! 

Here's the full write-up. June 10! 9|8c! Watch Westworld later and watch live along with me. 

See the Food Network Star commercial

Well folks, it's almost time!! The Food Network Star premiere is 3 weeks away and Food Network has started airing promos. There are a bunch of variations, but the edit above is the one that features your truly :) . 

A couple behind-the-scenes tidbits: 

• That moment when I'm biting my lip? That's not acting. I didn't realize the cameras were rolling and that was actually me, anxious before I *thought* the cameras were going to roll. Reality TV, reality commercial... 

• This day was super fun because it's just a different vibe -- no competition, no elimination, just playing in the kitchen and on-camera. 

• If you can't tell, I'm wearing fish skeleton earrings. 

This is getting really real, really fast. And if you haven't already, mark your calendars/ set your DVRs... the premiere is June 10 9|8c. 

Coconut-Lime Cornmeal Pudding

We need a new word for fusion...the good kind. Fusion cooking is forced. It’s mango salsa on your spaghetti. Or a sushi casserole. No no no. 

But mixing cultures and cuisines can also create some really great dishes. The question is: what makes one dish a revelation and another just plain revolting? 

It’s a delicate line and I don’t have any hard-and-fast rules about it. For me, it’s a gut feeling. Does it feel contrived, like a mix-and-match experiment? Scrap. Does it feel fresh and interesting? Keep going. 

It helps to look at cultures that created their own cuisines by mishmashing others. Think: Hawaiian spam musubi (canned meat from soldier rations + sushi), or Vietnamese banh mi (French pate and baguettes meets Vietnamese herbs and pickles).

More Macau specialties from my 2006 trip: almond cookies and super-moist beef jerky

Macau is a striking example of authentic fusion cuisine. I visited in 2006, knowing little about its background. Long story short, Macau is an island 40 miles from Hong Kong. It was colonized by the Portuguese 400 years ago. Today, it’s a special administrative zone of China and the only place where you can legally gamble in the country. All of these influences -- Portugal + China + Las Vegas -- make for some really interesting cuisine. 

Here’s an example of a dish that doesn’t seem all that “fusiony” but actually has a lot of history to it. This coconut lime pudding doesn’t have cornstarch, like you’d expect from a pudding. It’s actually thickened with egg and cornmeal, similar to papas de carolo or cornmeal pudding. The coconut makes it more suited to Asian tastes. 

When I was in Macao, I had this flavored with ginger. But here I added lime instead. Not because I was trying to be clever and fusiony. But because it was good. 

RECIPE 

1 ¼ cup milk (regular, soy, almond) 
Scant ½ cup sugar
2 tablespoons finely-ground cornmeal
½ cup coconut milk
4 egg yolks
Zest of two limes
Shredded coconut for garnish 

In a saucepan, add almond milk and sugar. Simmer on medium until sugar is dissolved. Remove from heat and let cool at least 5 minutes. 

In a separate bowl, mix cornmeal, coconut milk, and egg yolks. Whip with a fork until frothy. Place saucepan with almond milk back onto heat and whisk cornmeal mixture slowly over medium heat until thickened, about 10 minutes. Maintain a low simmer, increasing or reducing heat as necessary. When ready, stir in zest of two limes, reserving some for garnish. 

Spoon into individual cups or one large bowl. Chill until set, at least 3 hours. When ready to serve, top with shredded coconut and lime zest. 

TIPS & TRICKS

• When you’re dealing with eggs, milk, and something with a light color and subtle flavor, you really need to keep an eye on your heat. Avoid scorching by going slow and steady. If the mixture starts bubbling furiously, turn down the heat and let the pot cool off-heat before returning to the burner. 

• Other fun variations … Add in place of the lime zest: lemon zest, orange zest, grated ginger; Steep with the milk and sugar: pinch of cinnamon, dark rum

Supermarket Hot & Sour Soup // My Food Network Star Culinary POV

As anyone who watches Food Network Star knows, you can’t just be a good cook and an engaging TV personality. You have to have a CULINARY POV. This might seem simplistic -- I can’t be boxed in! -- but just think about it. Bobby Flay = Southwestern flavors and grilling. Giada De Laurentiis = Italy meets California. Ina Garten = simple but luxurious crowd-pleasers. 

But I’m a home cook and I basically just cook what I feel like. There’s no reason to limit my repertoire in the same way, say, an executive chef has to. Bobby Flay can’t just decide to serve ramen at Bobby’s Burger Palace. 

The casting agency even asks you in the very first application: What is your culinary POV? 

So I had to do some soul searching. Do I cook modern, flashy foods? Or do I go healthy? Or, as my husband suggested, do I make side dishes my POV? 

I’ve watched enough seasons of Food Network Star to know that your best, most authentic culinary POV is never some convoluted, contrived thing. In fact, it’s the cuisine that’s right under your nose. What you grew up with. What you crave. 

I love my "ethnic" supermarkets, my international cookbooks, my food travel shows. My family lives all around the world in Madagascar, China, France, and Norway. It took me a hot sec to realize it, but my culinary POV is: easy international cooking tweaks -- with a focus on Asian cuisine.

When I say “easy”, I mean no special equipment or hard-to-find ingredients. I mean food that can be transformed using a simple spice blend or sauce. I mean demystifying ingredients that’ve been staring you down at the grocery store, daring you to tackle them. 

Which brings me to hot and sour soup. If you’ve had it, it’s very likely you don’t even know what’s in it. Pork and mushrooms, okay. But bamboo shoot, wood ear mushroom, lily flowers? Even I don’t really know what lily flowers look like. Once I *thought* I bought them, but they turned out to be pickled mustard greens. Based on the ingredient list, you might think hot and sour list is out of your reach.

But I’m here to tell you -- it’s not! It’s actually a really easy soup that you can make with items you can find at any grocery store -- not even a fancy one.

RECIPE 

(adapted from Joanne Chang's Food 52 recipe)

1 tsp olive oil
½ lb ground pork (I used 80% lean, but feel free to use whatever.) 
7 scallions, sliced
5 cloves garlic, minced
1 inch knob of ginger, minced
1-1 ½ lb mushrooms, chopped to bite-size (I used a combination of beech, shiitake, and oyster. You can use any combination you like, or even dried.)
32 oz chicken broth
1 tsp sugar
3 tsp soy sauce
1 tsp sesame oil
8 oz firm tofu cut in ¼” slices (I used baked tofu, which is denser than regular tofu, but either works.) 
½ cup unseasoned rice vinegar (if you can't find unseasoned, just skip the sugar in the recipe and proceed as normal) 
1 tsp white pepper
2 endives cut in ¼” slices  

Add oil to a large pot and heat on medium-high until shimmering. Add pork, separate the meat, and cook until some of the fat is rendered out, about 1-2 minutes. Add scallions, garlic, and ginger. Season and cook until aromatic and slightly browned, about 2-3 minutes. Add mushrooms and season again. Cook mushrooms until they have reduced by half, 4-5 minutes. 

Add chicken broth, sugar, soy sauce, and sesame oil. Bring to a boil then simmer for 1 minute. Add tofu, rice vinegar, white pepper, and endives. Simmer for 2 minutes. Serve hot! 

TIPS & TRICKS

• White pepper might be the most esoteric ingredient in this recipe. You can substitute black pepper no problem, but I’d encourage you to add white pepper to your pantry. White pepper is actually the same plant as black pepper, but it’s just processed differently. It has a musky heat that’s characteristic of Chinese dishes, and is an easy Asian twist you can add to any dish that normally calls for black pepper.

• Why endive? Endive isn’t a typical hot and sour soup ingredient -- or an Asian ingredient for that matter -- but it does a great job pinch hitting for bamboo shoot’s bitterness and lily flowers’ crunch.

• I don’t like gloopy soup, so I don’t use cornstarch or any other thickener. Chef’s prerogative!

• Many recipes might call for you to add the mushrooms with the broth. You know this type of mushroom, whether it’s hot and sour or tom yum soup. It’s spongy and floats around. It’s fine! But I want a full-bodied soup so I cook the mushrooms down *before* I add the broth. This concentrates their flavor and makes sure they aren’t water-logged and flabby once the broth is added.

• Adding the vinegar and white pepper at the last minute is key. Cook either of them too long, and you'll lose the hot and sour of hot and sour soup.

Why did you want to be on a food TV show?

Family foraging in Pont Levoy, France

Okay, let’s back it up. Why did I want to be on Food Network Star in the first place? Growing up I always assumed everyone wanted to be on TV -- it seemed like a standard life goal, like owning a house. 

But then I realized that not everyone wants to be on TV, and most people have never even considered it. So why did I want it? Let’s see… 

Food runs in my blood. I grew up in a food-obsessed family. My grandpa was a chef for the U.S. Army, my uncle is a chocolatier, my other uncle is an executive chef at a Chinese restaurant, my cousin invests in restaurants... My aunts are cooking busy-bodies, whether they're foraging for berries, dehydrating raw flax seed crackers, or wrapping enough summer rolls to feed a 50-person family reunion... My dad is kitchen polymath, experimenting with everything from smoked meats to candied chestnuts. So I grew up knowing that food was an exciting, endlessly fascinating world that could be enjoyed on different planes -- cooking, eating, foraging, selling. Once I got older, I figured out how *I* wanted to relate to food: writing, teaching, and entertaining. 

Cooking for friends in college

A love affair with food television. Cooking shows are my type of entertainment. As a kid, I’d watch PBS icons: Julia Child, Jacques Pépin, Rick Bayless, Martin Yan, and of course the queen herself, Martha Stewart. Since my family didn’t have cable, I’d take on babysitting jobs so I could watch Food Network once the kids went to sleep. In college, my dad burned stacks of cooking show DVDs so I could watch them in my downtime. You know how kids react once they go to Disney World, after years of memorizing every Disney movie? That was me once I got on the Food Network Star set.

Signing books at the Food Whore launch party

Next chapter of my food career. Food Whore came out two and a half years ago and now I’m searching for the next phase. I’ve never been married to food fiction. I’m mostly interested in exploring food storytelling. Maybe that’s on the page… or maybe it’s on the screen. 

I saw a gap. I doubt Ghandi was thinking about competitive cooking shows, but I think his famous quote still applies. Be the change you want to see in the world. I’ve loved cooking shows forever, but I rarely see people who look like me, approach food like me, or have similar backgrounds as me. Instead of waiting for that person to come along -- why not be that person? 

Multi-hyphenate idols. When you’re looking for direction, it helps to consider who you admire. For me, it’s women like Amanda Hesser (startup co-founder, cookbook and memoir author, food critic, editor), Ree Drummond (blogger, TV personality, store/cafe/hotel owner), and Martha Stewart (needs no further explanation). What do these women have in common? They could have “stayed in their lane”, but instead they chose to break free and become powerhouses on their own terms. 

A secret dream. This is one of my favorite quotes ever: 

"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure .... We ask ourselves, 'Who am I to be brilliant, gorgeous, talented, fabulous?' Actually, who are you not to be? …. Your playing small does not serve the world." - Marianne Williamson 

When the casting agents called me, I thought about retreating. Oh I’d never make it past the first episode, I thought. Who will take care of the house and the puppy? Only this type of person would do that, and I’m not that. 

But I realized that was my fear talking. I was making excuses for myself so I could avoid playing big and potentially falling… or potentially soaring. Once I identified this self-sabotage, I decided right then and there I’d go on the show and summon everything in my power to get as a far as possible. You only have one life, so you’ve gotta make it count! 

Double-fisting milk. A dairy-themed version of seize the day! 

I plan on writing more Food Network Star-related posts as we get closer to the June 10 premiere. Is there a topic you’re interested in? Let me know and I’ll do my best to make it happen! 

Cauliflower Gougères

Which came first, the reader/writer or the cook? 

Some days I think it’s the former. I was a voracious reader growing up and still am. I’d have my nose buried in a Babysitter’s Club while vacationing in Hawaii, preferring preteen drama over boiling magma. When I worked in the far reaches of East Williamsburg, I’d spend my 10-minute walk from the subway staring at my Kindle, stepping over broken glass and ignoring honking truck drivers. 

But maybe I was a cook first? In elementary school, I wanted DIY lunches like Lunchables and tuna salad kits, even if my classmates found me weird. In high school, I was sent to the principal’s office for using a George Foreman grill in the cafeteria. 

But it’s dishes like these that prove I’m a little bit of both. I was thinking about cream puffs and their French dough, pâte à choux, meaning cabbage pastry. Literally… cabbage! This is the same dough that’s used for sweets like éclairs, profiteroles and savories like gougères. 

Once I’m fascinated by words and food, I’m off to the races. I immediately thought of cabbage’s versatile cousin, the cauliflower, and then the cauliflower gougère was born. 

I love these because the cauliflower is perfectly tender -- enough bite to give the rich gougère some texture and freshness, but supple enough to melt with the buttery, cheesy dough. See? It pays to be a bookworm.

RECIPE 

Adapted from David Lebovitz

½ cup water
3 tablespoons butter
¼ teaspoon salt
⅛ teaspoon freshly-ground pepper
½ cup flour
2 large eggs
⅜ cup grated Gruyère
⅜ cup cauliflower rice 

Preheat oven to 425 degrees and line baking sheet with parchment paper. 

Mix water, butter, salt and pepper in saucepan. Heat on medium until butter is melted. Add flour all at once, then mix until well incorporated and the dough pulls from the side of the saucepan. Remove from heat and let cool for 2 minutes. 

Add eggs, one at a time. Mix them immediately so the eggs don’t cook. Mix until there are no more lumps, about 2 minutes (or use a stand mixer with the paddle attachment). Add cheese and cauliflower and mix until incorporated. 

Using hands, form small balls of dough and place on baking sheet. When done, clean the dough off your hands. Keeping hands wet, smooth out the gougères so they are nice and rounded off. 

Bake at 425 for 5 minutes, then lower to 375. Bake for 15-20 minutes, when they are just starting to get color. Remove tray from the oven and create a small slit in the side of each gougère with a sharp knife. Return tray to oven and bake for another 5 minutes, until lightly golden brown.

TIPS & TRICKS 

• Don’t want to buy cauliflower rice? Good for you! It’s easy to make. Just add cauliflower to your blender with enough water to cover it. Pulse on its highest speed until you get the consistency you want. Then drain the cauliflower.

• Typically gougères are piped using a pastry bag. The cauliflower rice makes the dough a bit less fluid, so I opted to use my hands instead. But if you want these to look perfect, feel free to use a pastry bag with the largest tip or no tip at all.

• Why puncture the side? This allows steam to exit -- extra important because we’re using moist cauliflower rice -- resulting in a crisp exterior.

So You Want to Be Cast on a Cooking Show?

Fifteen years ago, a food career might have meant being a cook, writer, photographer, or distributor. Now the food media landscape is larger than ever, with novels, podcasts, webisodes, and of course -- TV.

But how do you enter food television? I’ve been cast on two different cooking shows (Cooks Vs Cons and Food Network Star), and while I wouldn’t call myself an expert by any means, I do have some tips on how to get noticed. Here are 10 pointers, based on my own experience and what I’ve learned from others who have made their mark on food TV.   

Is this for me?

1) Ask yourself -- do I really want this? For some people, cooking competition shows are exhilarating and business-boosting. For others, they might be painful and regrettable. When you shoot a cooking show, you’re looking at a 14-hour day, with cameras in your face, watching your every move and misstep. And then compound that day after day if you’re doing a show that follows contestants over multiple episodes. If that sounds exciting -- carry on! If it sounds frightening, maybe food TV isn’t for you.

2) When the kitchen is a stage. All competition shows have two casting criteria. 1) Do you have the skills? 2) Do you have the camera presence? This goes for any show, whether it’s Food Network Star or Jeopardy (I know, because both me and my husband got to the screen test portion of Jeopardy casting and didn't make it). Being smart or a great cook isn't enough. Camera presence doesn’t mean that you’re gorgeous. It just means that you pop on screen somehow. Is this you? And if not, can you make it you?

Finding Opportunities

3) Get looped into casting. Okay, now for the fun stuff. You’ve decided you want to take the plunge. Now you have to find the opportunities. JS Casting casts for Food Network Star, Cooks Vs Cons, Beat Bobby Flay, and Chopped. I was on their mailing list for TEN YEARS before I was cast on Food Network Star.

4) Look for smaller, newer shows. This is a game of odds. It’s much easier to be cast from a field of hundreds than it is from a field of thousands. Plus, once you’re cast on one show, you can use that as a launching pad for other shows. I applied to Cooks Vs Cons before the first season even aired. Because it was a total unknown, my application didn’t have to fight for attention as much. And because JS Casting already knew me from Cooks Vs Cons, they eventually cast me for Food Network Star.

5) Find a friend who was on a show. Referrals matter. Whether it’s a job, or a potential date, or a publishing deal -- getting the right intro can make all the difference.

Positioning Yourself

6) Build a platform. Confession. I tried out for Food Network Star ten years ago. I was 23 years old and fresh out of college. I met with Jennifer Sullivan (the JS of JS Casting) and she said, “I like you, but I can’t do anything with you. You don’t have a platform”. Brutal, but honest! I was just a person who liked food. So what? But over the years, I built a platform and a body of expertise. I became a food novelist. An F&B marketer. A food blogger. Put in the work and set yourself apart, and you’ll make casting agents take notice.

7) Tap into “what’s at stake”. A very common question on casting applications is, “Why is winning XYZ so important to you?”. Or they might ask you point blank, “What’s at stake?”. Remember food TV is just like any other show -- it must have stories, characters, conflict, drama. Consider two contestants. Arnold wants to be cast because it’s a fun bucket list thing and he asked, why not? Betty wants to be cast because she lost her bakery to a freak flood that deprived a community of a beloved institution. Who would you root for? I’m not saying you have to lie here, but you have to consider why viewers should care about you. Like writing a novel, a storyline works best if there’s something important, even life-and-death, about the outcome.

The Audition

8) Act comfortable and confident. If you’re nervous in your initial casting, then they’ll probably write you off then and there. Being on set is way more nerve-wracking, and if you can’t handle a couple people judging you, then you won’t be able to handle actual filming, when you’ll be watched by dozens of people on set and millions of people on TV.

9) Be yourself, but more. My totally unscientific measurement is that the camera saps away 25% of our energy. So that means you have to give 25% more. Think of TV makeup. If you saw a person with TV makeup IRL, you’d be like wow you have a lot of makeup on. But on TV, they look totally natural! So, bump it up.  

10) Don’t be discouraged if you’re not cast. Seriously, don’t take it personally. Remember my #2 above where I said you’re cast based on skill and camera presence? Well, there’s something else: cast curation. And you have no control over that. Maybe they’re looking for a specific personality or a person from a specific place. Casting isn’t about winning a race, it’s about fitting a niche. Maybe that niche is you… and maybe it’s not. The best thing you can do is be yourself and wait for the right time.

I'm curious... would you compete on a TV cooking show?