ST. PAUL, Minn. - St. Paul's own 13-year-old Milo Fleming is one of 12 young chefs aged 9-14 competing in Top Chef Junior for the coveted junior title.
The show's episodes follow the culinary and emotional journeys of this next generation of chefs. Host Vanessa Lachey and head judge Curtis Stone guide the chefs through some of Top Chef's most iconic challenges, including “Restaurant Wars” and the “Conveyor Belt," as well as brand new kid-friendly ones created exclusively for “Top Chef Junior.”
Milo's bio:
Milo cooks every night at home and loves being in the kitchen because he feels cooking is a way to express himself creatively. He calls himself the “Picasso of Food!” His favorite type of cuisine to prepare at home is Asian-inspired food because he loves working with the interesting flavors.
A comedic personality, he stands out as a fun-loving, spirited and talented chef. Milo enjoys eating out, trying new dishes and learning as much as he can about the culinary world. A very competitive individual, he enjoys playing basketball either with his team at school or just a game of pick-up with friends. His food dream is to own and operate a food truck called “Hot Diggity Dog.”
Top Chef Junior airs on Fridays at 8pm/7pm central on UNIVERSAL KIDS.
RECIPE: Handmade Cavatelli with Sun-dried Tomatoes, Pancetta, and Parmesan Mousse
For the Cavatelli:
2 cups all purpose flour
3 eggs
1 tablespoon olive oil
Pinch of salt
Work your eggs and salt into the flour until a shaggy dough is formed. Add your olive oil and knead for 5 minutes until elastic and smooth, adding extra flour if needed. Segment your ball of dough into fourths, using one fourth at a time, while the rest of the dough is covered. Roll (1/4) dough into a long rope. Then, cut the rope into small nuggets. Roll each nugget on a cavatelli board, forming the cavatelli, and repeat with the rest of the dough. You can either keep your pasta on a floured sheet tray and refrigerate for up to two days, or use it right away. Boil for 3-5 minutes. (You can use any boxed pasta instead of cavatelli)
Pan Fried Pancetta:
Pancetta
Cooking oil
Heat a tiny bit of oil in a pan, and add your pancetta so it sizzles. Cook until browned on each side. Crumble and set aside for garnish.
For the Parmesan Mousse:
1 cup heavy cream
1/4 cup grated Parmesan
2 tablespoons sautéed shallots and garlic
Salt to taste
Gently heat up your cream, sautéed shallots and garlic, and parmesan, until hot (not boiling), and all parmesan is melted. Refrigerate this mixture until cool. When you are nearly ready to serve, salt to taste, and whip the chilled mixture until stiff peaks form.
Pan sauce for Cavatelli:
1/2 cup sautéed shallots and garlic
1/2 cup lemon juice
1/2 stick butter
1/3 cup reserved pasta water
About 1/2 cup sliced sun-dried tomatoes packed in oil
Salt to taste
In your pan, mix your sautéed shallot and garlic, add sun-dried tomatoes, and butter. Add al dente pasta, lemon juice and reserved pasta water. Toss to combine and salt to taste. Plate the cavatelli on top of the parmesan mousse. Garnish with pancetta, and fresh basil. ENJOY!