CHICAGO --In January, the Season 4 winner was crowned, and it was a girl from suburban River Forest - Addison Osta Smith, who was 9 at the time. So she is definitely a Chicagoan You Need To Know. She visited WCL to talk about her love of food, what the competition was like and what's coming up for the now 10-year-old.
Plus - since she is quite the chef - she shared one of her favorite recipes: Fried Spring Rolls.
And she isn't finished with MasterChef Jr. just yet. She'll be a part of the MasterChef cruise sailing this November on Holland America Line's MS Nieuw Amsterdam.
For additional details and the full MasterChef Cruise itinerary, visit www.masterchefcruise.com.
Spring rolls with a soy dip
3/4 oz. (20 g.) rice noodles
2 scallions, diced
1/4 cup (20 g.) bean sprouts
2 carrot, grated
2-inch (5 cm.) piece daikon radish, grated
1 tsp. fish sauce
Sea salt and pepper
4 3/4 oz. pack egg roll skins
Peanut oil to deep fry
1/4 cup soy sauce mixed with 1 tsp. wasabi
Soak the noodles in boiling water for 3-4 minutes. Drain and mix with the scallions, bean sprouts, carrot, daikon, fish sauce and seasoning to taste
Plunge the skins into hand-hot water for 15 seconds until pliable, then lay on a clean surface. Put a spoonful of the mixture in the center of each fold in the sides, and carefully roll up to secure.
Heat the oil in a suitable pan to 350 degrees Fahrenheit (180 degrees Celsius). Deep- fry the spring rolls, a few at a time, for 3-4 minutes until crisp and golden. Drain on paper towels and serve hot, with the dipping sauce.
Recipe by Gordon Ramsay.