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In this two-part series, we connect with Top Chef Canada's newest local contestants and share their favourite recipes
Season 9 of Top Chef Canada has just launched and the latest series promises to showcase the most diverse group of chefs in the show’s history. We caught up with CinCin’s chef de cuisine Andrea Alridge to chat about her favourite spring dish to cook, and what it means to be a part of the show this year.
See below for Andrea’s fried zucchini blossoms recipe and watch Top Chef Canada on Mondays at 7 p.m. and 10 p.m. on the Food Network…
BCL: What does competing on this season of Top Chef Canada mean to you?AA: Competing on this season of Top Chef Canada means everything to me. I’ve never been on a cooking show before so having the chance to participate is huge. I have a lot to prove to everyone, including my colleagues, friends and family. I want them to all see just how serious I take my craft and how important food really is to me.
BCL: What is your favourite spring recipe to cook?AA: I chose the CinCin fried zucchini blossoms as my favourite spring dish because it’s a classic. Each bite is a perfect blend of crunchy, light, rich, spring goodness. For me, once the zucchini blossoms are in season, it’s a tell-tale sign that spring has sprung and even more incredible produce is just around the corner.
Serves 4
Preheat the oven to 400°F.
Fill a small oven-proof frying pan or baking sheet with salt to a depth of a half-inch. Prick the potato all around using a sharp knife and lay it on the bed of salt. Bake until it’s completely tender, about one hour. (The salt seasons the potato as well as keeps it dry while it bakes.)
While still warm, cut in half and scoop out the flesh. (Reserve the skin for another use, or compost.) Pass the flesh through a food mill or potato ricer, or push it through a coarse sieve and set aside to cool
When cool, add the cheeses, egg, herbs and salt and pepper and beat together until fully combined
Makes 1¾ cups
Makes 1½ cups
Makes 2 cups
Combine the olive oil and chili in a medium saucepan. Place over low heat and slowly bring the oil to a 176°F.
Remove from heat and cool to room temperature. Place in a sealed container.
Before using, strain out the chili flakes.
Top Chef Canada: Kym Nguyen’s Celeriac and Buttermilk Cream
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