SUPERANNO This is the official companion book to Master Chef, the Fox reality cooking competition premiering in July 2010 that pits 50 amateur cooks from across the country in a head-to-head battle for culinary supremacy. Gordon Ramsay of HellTitle: MasterChef CookbookAuthor: Masterchef/ Cianciulli, JoannPublisher: St Martins PrPublication Date: 2010/08/31Number of Pages: 260Binding Type: PAPERBACKLibrary of Congress: 2010023235 Cook, culinary producer, and author JoAnn Cianciulli is a supervising producer of MasterChef. Her past television credits also include Food Network's Next Iron Chef and Bravo's Top Chef L.A. With more than 10 years of experience, JoAnn is known as one of the food industry's top insiders and has collaborated on projects with such noted chefs as Michael Mina and Tyler Florence. She is the author of nearly a dozen cookbooks, including the acclaimed L.A.'s Original Farmers Market Cookbook. A transplanted New Yorker, JoAnn lives in Los Angeles. BREAKFAST STUFFED BUTTERMILK PANCAKES WITH FRESH BERRIESAND PURE MAPLE SYRUP 26 EGG IN PURGATORY 28 EGGS BENEDICT WITH PROSCIUTTO ON CRISPY LATKES 31 EGG EN COCOTTE WITH MUSHROOMS AND BRIOCHE TOAST 35 STEAK AND EGG WITH RANCHERO SAUCE 36 CINNAMON-ORANGE FRENCH TOAST 40 BLUEBERRY SCONES WITH LEMON GLAZE 43 CRUNCHY GRANOLA 44 TROPICAL FRUIT SMOOTHIE 45 Stuffed Buttermilk Pancakes with Fresh Berries and Pure Maple Syrup Recipe courtesy of Jenna Hamiter Jenna, a homemaker from Texas, stands out as the only cook to prepare a sweet breakfast dish for her signature dish. The young mom cleverly uses a Danish aebleskiver pan to form soft popover-like pillows filled with silky sweetened cream cheese. "I make these for my three kids every weekend. They call them doughnut holes," says Jenna. The cast-iron aebleskiver pan (see inset) resembles an egg poacher and is available at cookware stores and on the Internet. MAKES 14 1 1/2 cups all-purpose flour 2 tablespoons plus 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon kosher salt 1 1/2 cups buttermilk 1 large egg 3 tablespoons vegetable oil 8 ounces cream cheese, at room temperature Zest of 1 orange, finely grated 1 teaspoon pure vanilla extract Unsalted butter, at room temperature, for greasing the pan 1 cup mixed fresh berries 1 cup pure maple syrup 2 tablespoons confectioners' sugar Sift the flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt into a large bowl. Make a well in the center. In a separate bowl, whisk together the buttermilk, egg, and oil. Pour into the flour mixture. Gently fold all of the ingredients together to form a moist batter. Set aside. In the bowl of a standing electric mixer or with a handheld beater, cream together the cream cheese, orange zest, vanilla, and the 1/4 cup granulated sugar. Beat for 3 minutes, or until the sugar is incorporated and the cream cheese is completely smooth. Grease the indentations of the aebleskiver with butter and place the pan over medium heat. Spoon 1 tablespoon of the batter into each well. Carefully place 1 tablespoon of the cream cheese mixture into the mold. Top with another tablespoon of the batter to fill the mold. Cook for 2 minutes, or until the edges are set and begin to pull away from the sides of the pan. Carefully turn the pancakes over using 2 chopsticks or a fork and spoon. Pile the pancakes on a serving platter, scatter with fresh berries, and drizzle with maple syrup. Dust with confectioners' sugar and serve immediately. Egg in Purgatory Recipe courtesy of Tony Carbone Purgatory, here, is practically heaven: a chunky tomato sauce served atop a soft-cooked egg and a slice of crusty, toasted bread. Tony explained to the judges, "It's a peasant dish from southern Italy made from ingredients in a typical Italian home. It's quick and definitely hits the spot without being too heavy." Typically, the egg is poached in tomato sauce with toast served on the side. Tony says, "I wanted to reinvent the classic and make it my own by cooking the egg inside the bread, like the traditional Toad-in-a- Hole dish, and bathe it with spicy tomato sauce." This recipe can be doubled if cooking for two. SERVES 1 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 onion, chopped (see Master the Basics: Chopping an Onion, on page 30) 1 clove garlic, minced 1/4 teaspoon red-pepper flakes Kosher salt and freshly ground black pepper 1 can (15 ounces) diced tomatoes 1 slice (3/4 inch thick) brioche 1 tablespoon unsalted butter 1 large egg 1 sprig fresh flat-leaf parsley, leaves picked off the stem 2 fresh basil leaves, hand-torn 2-3 tablespoons freshly grated Parmesan cheese Heat the oil in a small pot over medium heat. Add the onion, garlic, and red-pepper flakes. Season with salt and pepper. Cook for 5 minutes, or until the onion is softened and translucent, stirring with a wooden spoon. Stir in the tomatoes (with juice) and season again with salt and pepper. Cook, stirri