Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Roasted Beets with Ricotta Schmear
Bailey: "Right now, I'm thinking that my beef dish will be roasted beets with ricotta schmear."
Bailey: "I have some pears. Pears are so good. I deglaze with the Amarone wine, so it has this really lovely spice note."
Bailey: "I'm making a salad, which I think is, like, a little different than what everyone else is doing. I have the idea of what I want to do, but I'm still figuring out this dish."
Bailey: "Grilling is taking longer than I anticipated. I don't think my mushrooms are going to be ready in time. This is starting to feel a little incomplete. I'm going to start with just a little bit of this ricotta schmear. That's sort of the fat."
Presenting to Judges
Bailey: "I did grilled beets dressed with a little bit of balsamic and sherry brown butter caper vinaigrette. I made a little whipped ricotta with robiola and pecorino.
Judge: "How did you cook your beets?"
Bailey: "I roasted them, and then I grilled them."
Judges
"Bailey, I liked where you were going with this. The big flaw was this was more cheese forward than beet forward."
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