Before Christmas, I was delighted and beyond flattered to receive an email from #Bravo inviting me to share their newest season of #Top Chef. Season 10 takes place in Seattle, which is somewhere I would reeeeeally love to visit someday, along with the entire Pacific coast! I finally had a chance to sit down and watch a few of my DVR'd episodes. Can you believe just 5 months ago, we got our first DVR?!? It has got to be the BEST invention ever! I love to unwind to my favorite TV shows, and this new found luxury allows me to do it in my own time.
I have watched plenty of #TopChef episodes and their stressful, sweat inducing competitions never cease to amaze me. Episode 10: Battle Before the War starts with a Quickfire challenge where the cheftestants must impress the infamous Wolfgang Puck by incorporating one of his favorite ingredients {ginger} into a dish in just 15 minutes.
Brooke Williamson won the challenge with her Ginger-Caramel Squid. Me, I don't do squid. But I do do popcorn, and a ginger-caramel might be something to consider drizzling over popcorn sometime in the future! Elizabeth Binder won me over with her sweet accent and demeanor, along with her Watermelon and Ginger Soup with Fresh Mint. Josie Smith-Malave was the gal to inspire me to play around with ginger when she made Seared Scallop with Ginger-Honey Yogurt and Miso-Ginger Sauce. See, I love to eat sea scallops, but to make them in my kitchen is another story. Instead, let's take out the ginger and the honey, and I'll teach you to make something simple you can use in many ways!
Ginger root is very dynamic, used as a delicacy in some countries, for it's medicinal properties in others, and as many of you know, for it's spice {sushi!} and flavor in cooking. Honey is famous for it's use as a natural sweetner, and it too has know medicial properties. Locally purchased honey is even believed to help alleviate or improve outdoor allergies in some people.
To infuse honey with ginger is quite simple! I purchased small jar of grade A local {clover/basswood} honey at my favorite natural food store in town. For the first time, yes, first time ever, I bought a cute little piece of ginger root! Take the root, and using a vegetable peeler or paring knife, carefully peel away the skin of the root to expose the flesh inside about the size you want. To infuse my 11oz jar, I cut a one inch piece. Place the ginger inside of the jar of honey, and allow it to steep and infuse the honey with it's flavor for 3-4 days.You may need to taste your honey each day until you get the flavor you like, at which point you will remove the piece of ginger.
Ginger-Infused Honey can be drizzled into your morning cup of tea, onto your morning muffin, or as I did here, over a bowl of plain nonfat Greek yogurt for a protein packed breakfast!
#TopChef Seattle airs on Wednesdays 10/9 central and runs November 7th 2012 to March 6th 2013.
Watch the show? Using twitter, be sure to Save a Chef, where your vote will help keep one chef alive for another week! (And by alive, I mean still in the game, and not locked up awaiting some ultimate doom.) In the end, the last chef standing will compete in the Last Chance Kitchen Finale. Now that's stressful!
This week, it's Chef Kuniko (#savechefkuniko) vs. Chef CJ (#savechefcj). Vote today!
To infuse honey with ginger is quite simple! I purchased small jar of grade A local {clover/basswood} honey at my favorite natural food store in town. For the first time, yes, first time ever, I bought a cute little piece of ginger root! Take the root, and using a vegetable peeler or paring knife, carefully peel away the skin of the root to expose the flesh inside about the size you want. To infuse my 11oz jar, I cut a one inch piece. Place the ginger inside of the jar of honey, and allow it to steep and infuse the honey with it's flavor for 3-4 days.You may need to taste your honey each day until you get the flavor you like, at which point you will remove the piece of ginger.
Ginger-Infused Honey can be drizzled into your morning cup of tea, onto your morning muffin, or as I did here, over a bowl of plain nonfat Greek yogurt for a protein packed breakfast!
#TopChef Seattle airs on Wednesdays 10/9 central and runs November 7th 2012 to March 6th 2013.
Watch the show? Using twitter, be sure to Save a Chef, where your vote will help keep one chef alive for another week! (And by alive, I mean still in the game, and not locked up awaiting some ultimate doom.) In the end, the last chef standing will compete in the Last Chance Kitchen Finale. Now that's stressful!
This week, it's Chef Kuniko (#savechefkuniko) vs. Chef CJ (#savechefcj). Vote today!
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Bravo certainly couldn't have selected a more perfect blogger for this. I enjoying watching Top Chef as well, on their time, not mine (I don't even have a DVR). Your inspired ginger infused honey looks delicious....of course!
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