"Food Network Star" Episode Nine: Farewell!

I got eliminated—dang it!

Thanks to everyone for your kind words and support—from Lehigh alum, to hometown friends, to people I’ve never met before. My Facebook page, Twitter feed and inbox have been blowing up with an overwhelming amount of thoughtful and encouraging notes.

I’m very, very sure that last Sunday was not simply the end of my tenure on "Food Network Star," but the beginning of years full of incredible opportunities in the industry. I am truly grateful for the experience and couldn’t be happier with my performance on the show. I'm spending the rest of the summer developing recipes, eating delicious dinners and contributing as an editor at Gilt Taste. Stay tuned to "Food Network Star," as I may make some guest appearances over the next few weeks!

Leaving Mary Beth, Susie, Jeff and Vic behind was bittersweet. Bitter because, well, I was kinda bitter to be eliminated and sweet because I was confident and happy about the talent that beat me out. All four are wonderful people with unique cooking experiences and talents who each have something exciting and relevant to share with viewers. Best of luck to all four of you. 

Ah, and those comedians. Frankly, I had a good time with them. My tears got the most airtime, but I insist, Louie Anderson was shockingly kind, Judy Gold (a good Jew) ate pork for the first time, EVER, because my dish was so good and my response to Gilbert Gottfried calling me “a soulless, flesh-eating zombie,” was that I’d rather be that than short and obnoxious. He thought it was funny.

About the tears: even if having the time of my life on a jet ski in Lake Michigan, dining at the French Laundry, or tailgating at Lehigh, if you ask me about my mom and dad and how supportive they’ve been of me and my crazy pursuits, you better have Kleenex waiting. They’re the best parents a girl could get and I am so thankful.

I’m a little disappointed I went home after making a roast, because cooking a big old, bone-in piece of meat is one of my favorite things to do. If you’re in NYC, Dickson’s Farmstand Meats in Chelsea Market is a must-see. Jake Dickson purveys a unique array of artisanal meats from local farms AND sells killer cold cut and meatball sandwiches for lunch. 

Jeff assigned me a crown rack of pork, which I’ve actually never made before the show. I didn’t sweat it because I believe anyone can roast any kind of meat as long as they have a working oven, a thermometer and the patience to let it rest. I decided to get playful and turn the roast into a “BLT.”  I glazed the pork (the “B”) with tomato marmalade and served it alongside roasted greens (the “L”) and oven-dried heirloom tomatoes (the “T”). Oven-dried tomatoes are something I learned to make at Per Se. Cooked slowly, in a low temperature oven concentrates the flavor of the tomato. It’s a great way to get summer tomato flavor, even in the winter.  You can make them ahead of time and re-heat to serve as a side, or mix them into pasta. They’re also tasty cold in a salad, on top of focaccia or a in a sandwich. 

Oven-Dried Tomatoes

5 large heirloom tomatoes

20 sprigs of fresh thyme

10 cloves of fresh garlic, peeled and cut in half

Olive oil for drizzling

Fresh cracked pepper

Kosher salt

Preheat the oven to 200° Fahrenheit.

Cut the tomatoes into beefy slices, about a half-inch thick. Try to get four slices from each tomato. You can also use the end pieces. Put a wire rack on top of a sheet tray. You want the tomatoes to cook from the top and the bottom, which is why we’re going to elevate them on the rack in the oven. You might need more than one sheet tray, depending on the size of the tomatoes. 

Arrange the tomato slices on the racks. Place a sprig of thyme and piece of garlic on each tomato. Lightly drizzle each slice with olive oil and evenly coat with fresh cracked pepper and a sprinkling of salt. 

Put the tomatoes in the oven and let them cook for two to three hours or until shrunken to about three-quarters of their original size and wrinkled. 

Remove the tomatoes from the oven. Remove the thyme sprigs and garlic pieces and serve or let cool and reserve to use later.