using cumin in a carrot salad was a great touch, giving it a Moroccan flair. He wondered why Zades could not find a way to use scallions in her dish, however, because they could have fit with several of the components. Kunst also noticed that scallions were MIA in Zades’s dish but the Chef Manager at Alexian Brothers Health System loved the use of cauliflower as rice.

In Challenge 8, cooks Anderson-Heller and Sylvia Schafer of Cary were given a budget of $25 to create a dish or dishes for brunch.

Judges Jamie Andrade and Mario Portanova proclaimed Anderson-Heller’s brunch for $25 “impressive.” “I haven’t anything negative to say,” Andrade, the 2014 Cook of the Week Challenge winner said. “You can’t go wrong with candied bacon, the strata are a perfect easy dish that presents well with very little prep work and can even be made in advance,” she added. Ditto with the clafoutis, which is a mix and bake item. “Brunch is about spending time with family and friends, not fussing in the kitchen; I love it.” Portanova, Director of Porte Brown in Elk Grove Village, loved the savory and refreshing combination of Anderson-Heller’s dishes and crowned the presentation and appearance “fabulous and mouth watering.”

Culinary expert and television personality, Mario Rizzotti, called the bacon “unique” and her berry lemon clafoutis “an explosion of flavor.” He suggested putting the bacon right into the strata instead of ham, but pronounced Anderson-Heller’s accomplishment “amazing” and she wins Challenge 8.

Sylvia Schafer’s brunch dish appealed to Portanova visually, and he appreciated that the recipe was easy to prepare. “I like the eggs on the top of the skillet with the Crema Mexicana,” he noted “and a side of corn tortillas would be a great addition.” Andrade would love to wake up to this dish baking in the oven and Andouille, one of her favorite ingredients, mixed with potatoes and eggs, makes for a wholesome breakfast with a bit of heat. “It couldn’t be easier to make and since breakfast at my house is always crazy time, so toss-it-in-a-pot-and-cook-it recipes are great to have in my back pocket. Solid job!” Judge Mario Rizzotti, said Schafer’s dish looked great and is “surely a great brunch dish.