Top Chef ™
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Roasted Dilly Cucumbers and Cucumber Porridge
Roasted Dilly Cucumbers, Dill Pickle & Clam Vinaigrette, Pickle Brined Poached Potatoes & Cucumber Seed Porridge
Katianna: "This dish is playing on a duality of pickles. I'll grill some cucumbers dressed in a dill pickle vinaigrette with some just open clams. So it's like fresh pickle dressed in pickle!! I'd like to take these cucumbers, dry them out a little, and then, like, cream it out like inner cucumber porridge."
Katianna: "I actually like the seeds that I pressed last night. It's like a cucumber porridge, cucumber innards, inner sauce."
Katianna: "I like how smooth it is, but I don't think it's enough. I'm going to mix a little tofu in. I have my security blanket - tofu. And so I decide to add the squeezed tofu and fold it into the cucumber porridge. That's a little soft, but I just figure, like, I like crumbled tofu. I like that texture."
Presenting to Judges
Katianna: "So these are some roasted dilly cucumbers. It's a dill pickle and smoked clam vinaigrette. Some potatoes that have been poached in the pickle brine. The porridge is cucumber seed porridge. The cucumber seeds pressed overnight."
Danny Garcia : "The porridge on the bottom muddied up the whole dish. If you would have left that off, I think it would have been a completely different dish."
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