The Ultimate Cook-Off: Team The Morning Show declared winners

Above: The winner is revealed!

The Morning Show‘s Liza Fromer, Kris Reyes, Leslie Roberts and Rosey Edeh came out victorious after putting their cooking skills to the test in The Ultimate Cook-Off: Team ET Canada Vs. Team The Morning Show this week.

The Food Network‘s Celebrity Chefs Lynn Crawford and Roger Mooking were judges for the event.

The Morning Show received $10,000 to be donated to the Red Cross Typhoon Haiyan Fund. Team ET Canada didn’t leave empty handed. They received $5,000 for Sick Kids.

Both teams were required to create a stunning three course meal with a $100 grocery shopping budget.

You can try out the Team TMS recipes with the ingredients and instructions below:

Dates

15-20 dates

1 lb or tub of ricotta cheese

25 slices of prosciutto

Olive oil to drizzle

Black pepper

Preheat oven to about 450 degrees

Cut or slit the dates open and fill with a ricotta (use a teaspoon)

Wrap the date with a slice of prosciutto and place in baking pan

Drizzle with olive oil and sprinkle some black pepper

Bake for 10 min

Avocado pesto linguini

1 lb of linguini

Big bunch of basil leaves

2 avocados

Half of lemon (to squeeze)

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3 cloves of garlic

Sea salt

Black pepper

½ cup of olive oil

Combine basil, avocados, half of lemon juice squeezed, garlic cloves and oil in blender or processor,  blend till nice and smooth,  VERY SMOOTH. Season with salt and pepper and taste to see if its good.

Boil water with some salt, cook pasta according to package directions

Drain pasta and toss the pesto together

Garnish pasta with some fresh basil and parmesan crisp – you can grate some fresh parmesan as well on the pasta

Parmesan Crisp FOR Avocado linguini

1 cup of grated parmesan cheese (buy a chunk and grate it when making)

Form the grated cheese into something that looks like a fat cigar but don’t make a mountain of grated cheese, just sparsely form the shape

Bake for 10-12 min on 425 BUT check to see that the cheese is melted and that they aren’t burning.

Let cool and they should harden up, but they won’t harden if they aren’t cooked for long, so you have to watch the oven

PLACE THE CRISP WITH LINGUINI ON THE SIDE OF THE BOWL

Asiago chicken

4 chicken breasts

1 cup of grated asiago cheese

2 bunches of rapini

3 cloves of garlic

Olive oil to drizzle and use for baking

parsley (fresh or dry)

oregano (fresh or dry)

A few sprigs of rosemary to use and garnish

1 pack of Cherry tomatoes

1 cup of Bread crumbs

Rapini

Boil or steam the rapini set it aside as this will be used to stuff and help plate the dish

For the chicken : toss in a bowl – finely chop rapini and mix in grated asiago with some olive oil and bread crumbs and finely chopped up 1 clove of garlic

For the presentation: leave rapini as is and fry in pan with finely chopped garlic (2 cloves), and olive oil, when you are ready to finish toss in a handful of breadcrumbs and toss around, this is so the breadcrumbs stay crunchy

Cherry tomatoes

In a pan with  little olive oil, toss in cherry tomatoes with oregano and parsley, salt and pepper. On low to medium heat let the tomatoes cook for 10-15 min BUT they might have to stay longer. They should almost look like prunes.

Chicken Breast

Preheat oven to  350 degrees – chicken breast will cook for 40-50 min

Slit open the chicken breasts ¾ of the way and stuff with the rapini you made for the chicken, place in glass baking pan side by side, drizzle olive oil over chicken breasts, sprinkle with salt, pepper, cover with foil and cook for 20 min (this is so chicken doesn’t dry out) take foil off after 20 min and cook for the next 20-25 min with no foil.

Plating

Use the rapini you made for the presentation and make a bed of it on the plate, place chicken breast on top and place a few cherry tomatoes all around the dish, sprig of rosemary to garnish

Dessert

Crust

1 cup crushed graham crackers

2 tablespoons sugar

2 tablespoons butter, melted

Filling

1 tub of Mascarpone cheese

4 limes

Icing sugar to taste

1. In a small bowl, combine graham cracker crumbs, sugar, and butter with a fork. Divide mixture among eight 4 oz canning jars (about 2 tablespoons per jar). Press crumbs down into the bottom of the jar.
2. In medium bowl, combine egg yolks, milk, and juice. Beat on low, just until smooth. Spoon and divide mixture evenly into canning jars on top of the graham cracker crust (each jar will get a bit less than 1/4 cup).

Mix mascarpone cheese, lime juice and icing sugar with zest.

Spoon into mason jar on top of graham cracker crust.