Editor's Note 10

Editor’s Note: I’m Still Thinking of You ALL!  

To all my wonderful, fabulous and faithful readers:  I haven’t forgotten about you, I promise!!  I know I owe you at least two more diary entries (pressure test and the FINALE!!!).  It’s coming.  It’s coming.

Since Masterchef ended nearly 2 weeks ago, my life has been super hectic, and each time I sit down to write a blog entry, I get distracted by the many emails, messages, phone calls and appointments.  Here are a couple of fun things I’ve been up to:

WGN segment: 

~~~

National Anthem at Wrigley:

 

I have meeting upon meeting next week, but I hope to have the Soufflé Pressure Test up in a few days.

If you’re not a “fan” yet, please visit my fan page, click "like" and stay with me!

http://www.facebook.com/MaestraChefSheetal

Yours,

Sheetal

 

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Sheetal's Masterchef Diary Entry 38

Episode 7 | Go Fish

We settle into the van and drive to Marina Del Rey.  I shudder at the distant memories that this part of town hold for me from a hideous relationship, and I am so excited to create new memories.  While we wait to board the fishing boat, the MC crew makes last minute preparations.  The boat crew is going to be instrumental in helping us succeed today.  We learn about various types of bait, how to hook it, how to throw a line, and when we know we’ve got a catch.  Oh, and by the way, the crew informs us, Sculpin is known as the California Scorpion fish.  If it stings you, you’re done.  As in a night in the emergency room.  Massive swelling and paralyzing pain.  Gulp.  Um, is FOX trying to eliminate us, like permanently?  Can they DO that??  Was this in my contract???

Ready?  Set.  Fish!  We are anchored somewhere in the middle of the Pacific and our fishing poles are hung over the edge of the railing.  All five of us, in a row.  A few minutes pass.  All of the sudden, I feel a slight tug on my line.  What??  Huh?  I look around, the boat crew is jumping up and down “You've got a bite!"   

___

Back in the kitchen, we are given a few minutes to peruse the pantry.  It’s decent.  During the time that I’m walking around the kitchen/pantry I notice Gordon standing with what I can only call a “beautiful man”.  Perfect, really.  I cannot take my eyes off of him, not because I’m flirting, but because his face is just that gorgeous.  While rules are read, GR and PS (Perfect Specimen) are standing about four feet behind me.  I am shifting nervously, unable to concentrate on the reading of the rules.  GR and PS are whispering and laughing while I grow increasingly paranoid. GR calls my name.

GR: She-TELL.  Come here a moment.  Meet my friend...

 

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Sheetal's Masterchef Diary Entry 36

Episode 7 | Mystery Box: Deer, Oh Dear 

Mystery Box.  I know it’s some kind of meat, of course.  I decided last night, as I was studying, that I need to start making amazing sauces.  A classic French method with a pan seared protein is my ticket.  That’s what I studied for hours last night (because I clearly don’t know how to cook).  While waiting to go in, I put my lucky Detroit Tiger’s hat on.  It’s baseball season, and the Tiger’s home opener was just a few days ago.  I’m a fan of baseball, and I adore my lucky hat. 

We file into the kitchen.  It’s so empty with only six of us.  We each have our own long work station.  As the numbers come down, the rooms at the Westin have cleared out, the number of vans has dropped and work stations have been removed.  It’s strange that everything is winding down.

The judges address us.  This is our last mystery box.  Wow. It hits me hard.  This is the final round of the four challenge sequence.  I have yet to win a challenge.  I need to step up my game.  When we lift the box, I find an extraordinarily intense red rack.  It looks too bright to be lamb or beef.   Just based on the color alone, I can tell I’ve never seen this type of meat.  GR tells us that in front of us is a stunning rack of venison.  OK!  Venison it is!!  All I know about venison is that it is a very lean meat, very little fat; therefore, it’s easy to dry out.  Hmmmmm.  Along with the venison, there are several other ingredients.  Brussels sprouts, cream, blueberries, red wine, beef stock, quail eggs, red wine, bacon, potatoes, hazelnuts, cabbage, striped beets.  Other then the quail eggs, I can use a lot of these ingredients.  I decide on pan seared venison over creamed brussels sprouts, with a red wine blue berry reduction. 

 

 

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Editor's Note 9

Editor’s Note: I Like You.  You Like Me.

Dear Friends,

I’m new to the world of technology and am just now learning how to use everything facebook has to offer.  In the meantime, please visit my fan page and “like" me!  Pretty please??  I'm offering an exclusive recipe to fans only!!  Click "like" and go to the coupon tab.  You will find my recipe for Indian inspired Shrimp Lettuce Cups with Tamarind Mango Sauce.  Crazy good.  Click the "share" tab at the bottom of the recipe and encourage your foodie friends to become my fan!!  Keep checking back for delicious and FREE recipes from your Maestra Chef!!

http://www.facebook.com/MaestraChefSheetal

Yours,

Sheetal

 

Sheetal's Masterchef Diary Entry 33

Episode 6 | Invention Test: A Bitter Romance with Passion Fruit

Love.  Passion.  Romance.  What? Huh? Come again?  Long walks on the beach.  Candle light dinners.  Staying in bed till noon.  Blah.  Blah.  Blah.  The theme of today’s invention test is romance.  Oh, for the love of God!!  First, killing a crab, and now this.  These people are gonna put me in therapy, I’m convinced of it. 

It’s not that I don’t understand love, passion and romance.  I can define and explain them on an intellectual level.  It’s a matter of wanting.  And for some time now, I want none of it.  I love the idea of love.  But not if it means I’m responsible to and for someone.  I’m still of the mindset that after love does NOT come marriage.  After love comes grief.  Read my story if you want to understand more: http://www.sheetalbhagat.com/hear/story/flight/

The main ingredient that Lee has chosen that will soon be revealed to us, has him beaming.  At this point in my life, I find nothing beam worthy about romance, love or passion.  I’m not frowning about it either.  I’m indifferent and would rather play volleyball with my crew and hang out with my dog.

The main ingredient today is passion fruit.  Of COURSE it is.   

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Sheetal's Masterchef Diary Entry 32

Episode 6 | Mystery Box: Crabby Crabberson

When we walk in, all the ingredients for the mystery box challenge are outside the box.  Oh no.  I know what’s coming.  How can I not?  We had to kill a lobster last week in class, so I’d be a fool not to know what’s under that box today.  Gordon addresses us.

GR:  Today, all of the ingredients for the mystery box challenge are OUTSIDE the box. All but one amazing ingredient.

I know what’s coming, and I am not ready. 

GR:  Are you ready to see what’s under the box?

No.

GR: On my count. One. Two. Three.

Arms go up.  I can’t even look at my work station.  I don’t have to.  Out in front of me, I see large Dungeness crabs.  They are so sedate that I begin to think, ‘is my crab dead??’  Then I see him jump forward, causing a direct but opposite reaction from me.  I finally have the courage to look at the little creature on my station and feel sick and sad all at once.  I can’t believe I have to kill this animal.  As the rules of the challenge are being read, the tears that I’ve been trying to hold back come to the surface.  Lee comes over and tries to give me words of encouragement, “Sheets, you can totally do this.  Just drop him in the water…” but I shake my head, dismissing him.  I’m trying not to draw attention to myself.  Too late.  The cameras have picked up the scent of drama and are on my trail.  Joe and Graham notice as well and whisper something to Gordon.  I look away.  At this point, I am just trying to pull it together, because I know GR is going to come to my station the moment this challenge is officially started.  I can almost hear the director talking to him through the bug in his ear, mapping out a plan on how to make the best use of the damsel in distress.  One of two things can happen here: Gordon Ramsay will either yell at me, causing me to get really upset, making it really exciting TV for viewers, or he will be full of compassion, making it a tender TV moment.  Which will it be??  What does America want to see from Ramsay?  What have people been most entertained by from Ramsay's character on “Hell’s Kitchen”?  I’m expecting Gordon to yell at me, “She-TELL!  Stop being a baby, this is the Masterchef Kitchen!!!  Get your act together, or eliminate yourself from this competition!!!” I’m screaming at myself to pull it together and steal back the opportunity I’ve practically laid at Ramsay’s feet.  Then I see Crabby Crabberson at my station, awaiting his fate, and I am once again distraught.  I need to be off camera, just to think for a minute, but there is nowhere for me to go that a camera can’t, or won’t, follow. 

Editor's Note 7

Editor’s Note: On My First Flight

A little shout out to funlove: THANK YOU!!  You are the first official “non family or friend” purchaser of Flight 544, my new single, and you are the first person to put up a post/dedication on my website:

http://www.sheetalbhagat.com/dedication/

It made me so happy to see that you purchased the song that took many tears to write, and then to read your post simply made me tear up some more.  A proud moment for me, indeed! 

I’m hoping you set a trend with your purchase and post.  Much love to you, funlove! 

Sheetal's Masterchef Diary Entry 31

105_pressre_test_farmers_marke

 

Episode 5 | Pressure Test: Farmer’s Market 

This pressure test is no different than the first, in that, the pressure actually comes mostly from the judges.  Constant commenting, even pushing at times, to pick up an ingredient that they want you to pick up. These guys really know how to get into your head, especially Gordon Ramsay.  For instance, there are golden raisins on the table.  Who can call herself a cook and NOT be able to identify golden raisins?  When you say, “golden raisins”, the judges respond, “are you sure these are not dried gooseberries?” You look.  And look again.  They look like golden raisins, but dried gooseberries do look awfully similar.   The seed of doubt has been planted.  You gotta be strong when taking these pressure tests and not let the judges push you around.  My Ma’s word’s come to mind, “Don’t let heem poooosh you around!” 

Tony is second.  Ahhhhhhhh... Tony!  He is on a roll, doing so well, until he pick up the star fruit.  Seems obvious enough, but I’m standing upstairs, where it’s safe (and too warm).  I’m in no position to understand what these contestants are going through right now.  “Passion fruit”, says Tony.  My heart sinks.  His score, nine, is too low for comfort.  He sends Jake upstairs to the safe zone.  Whitney, Lee and Tracy all surpass the score that Tony got, so sadly, Tony is sent home.  He is a fun loving person and an awesome cook, though I'm sure he'll forever be haunted by star fruits.  I will miss Tony's lewd and crude comments each morning in the van ride, a nice pick me up at the crack of dawn, always told with vivid animation and that ever present accent of the East coast. 

And then, there were nine.

Editor's Note 6

Editor’s Note: On My Bling

I write this entry because so many people have asked me, “Where do you get your jewelry?”  Even several contestants on Masterchef inquired after my stones.  So I thought I'd share.  In particular, several people have commented on my facebook page about the bright green ring I wore for the cupcake and halibut challenges in episode 5, which aired on August 18th.  Even though you didn’t see much of my face on last week’s episode, you could see me clear across the room because of that stunning ring!  I gravitate toward unique, one-of-a-kind pieces that can’t be bought in a franchise or a department store.  I like to go right to the source!  Lately, I’ve been enamoured by pieces made by Chicago jewelry designer Meghan Eagan, owner and designer of Plume Jolie.  I convinced her (begged, actually) to let me take a few of her pieces to LA with me, and she relinquished her precious pieces for weeks!  When I returned to Chicago after Masterchef, I wore several Plume Jolie designs for my photo shoot.  For anyone who wants to know, Ms. Eagan’s website is www.plumejolie.com; her email, plumejolie@gmail.com.  Being an aspiring artist, I take the opportunity, and find it my duty, to support other aspiring artists.  Enjoy her while she’s tucked away and somewhat hidden, because there is no telling where Ms. Eagan’s creative mind will take her.  http://www.etsy.com/shop/plumejolie

Below are photos of her breathtaking pieces.      

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Sheetal's Masterchef Diary Entry 29

Episode 5 | Invention Test: One Cool Cat 

And we’re off.  On set this morning we are all nervous and tense, though trying to keep the feeling light in the kitchen.  Sharone is in the pantry with the judges for an awfully long time; it’s difficult not to worry about what he’s going to pick as his main ingredient.  He’s a really strong cook, so I know he can do something impressive with just about any ingredient.  I’m beginning to wonder if he’s had any work experience in a professional kitchen, or if he’s a natural.  Regardless, if he could set aside his cockiness, he’d be dangerous in the kitchen.  At present, he’s just a big bully, cutting in front of shorter, smaller people, like Whitney and me, pushing to the front of cooking demos and classes, even if it means that no one behind him can see over his 6’4” frame.  Asking him to move to make room for the rest of us is out of the question… it falls on deaf ears, or you’ll get snapped at.  He simply has no regard for other people and demonstrates a level of selfishness that frankly, is appalling.  The fact that he’s one of the stronger cooks here, yet two team challenges have left him on the underdog team tells you how contestants feel about him.  My patience for TD is wearing thin.

When he finally comes out of the pantry, Sharone is wearing a smug look on his face.  I am letting my negative feelings affect my mood, and I am better than this.  I stop focusing on other contestants, and start focusing on the challenge ahead.  So, out come Sharone, out come the judges with a covered plate in hand.  Gordon lifts the cover to reveal halibut.  I’m extremely happy!   We are told that in today’s challenge we must recreate this halibut dish made by a famous chef who happens to be here to teach us how to make it.  Oooooooooohhhhhh cooooool!!  We get to meet a famous chef!  I wonder who it is, I wonder who it is?? 

Out walks sexy Cat Cora.

 

 

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