Take Home Chef Recipes: Season 1

Rita's Menu
Pan-Fried Soft-Shell Crab with Garlic, Lemon, Chili and Olive Oil
Oven-Roasted Monkfish with Creamed Cabbage and Balsamic Vinegar
Puff Pastry and Mascarpone Sandwich with Citrus Fruit

Jill B.'s Menu
Soup of Salted Cod with Salt Cod Puree on Crostini
Colossal Shrimp with Caramelized Endives and Endive Foam
Oven-Baked Apples with Coconut, Maple Syrup and Lime

Yvette's Menu
Slowly Braised Lamb Shanks
Creamy Mascarpone and Parsley Polenta
Chocolate Pots de Creme

Laurie's Menu
Soup of Roasted Kabocha Squash with Toasted Pine Nuts
Escalope of Veal Wrapped in Sage and Prosciutto di Parma
Chocolate Fudge Tart with Fresh Mint Whipped Cream

Shauna's Menu
Salad of Lightly Poached Mung Beans, Shoots, Sprouts and Sesame Fried Tofu
Udon Noodles with Asian Mushrooms, Eggplant and Chili Pepper
Ripe Mango with Chili, Lime Zest and Honey

Wendy's Menu
Artichokes Filled with Pork, Mint and Pine Nuts
Bison Braised in Merlot
Swiss Chard Gratin
Dried Fruits Dipped in Chocolate

Lisa's Menu
Red Port Jelly
Opakapaka Fish with Caramelized Fennel, Parsley, Capers and Lemon
Apple Tarte Tatin

Michelle's Menu
Spaghettini of Crab, Lemon and Parsley
Baby Baked Potatoes with Sour Cream and Chives

Deanna's Menu
Leg of Lamb with Honey and a Rosemary Crust
Grilled Corn with Chili and Manchego Cheese
Plum and Cinnamon Crumble

Carolyn's Menu
Salad of Dungeness Crab, Blood Oranges and Shaved Fennel
Grilled Sole with a Blood Orange Crust and Fresh Baby Spinach
Chocolate Fondants