Catching up with MasterChef contestant Emily Hallock

MasterChef Season 9 contestant, Emily Hallock, joined FOX 11's Emily Deem on Good Day Wisconsin Wednesday morning to talk about her experience on the show, and what she is doing now, 11/07/18 (WLUK-FOX 11 News)

BROWN COUNTY (WLUK) -- Season 9 of MasterChef had its ups and downs for many of the contestants!

For Neenah Native, Emily Hallock, her dream of winning MasterChef wasn’t meant to be -- but being on the show opened a door to many opportunities.

Hallock joined FOX 11's Emily Deem on Good Day Wisconsin Wednesday morning to talk about her experience on the show, and what she is doing now.

  • Click the video to watch the segment

Carrot Agnolotti in Sage-Brown Butter

Emily Hallock

Ingredients

Pasta

-2 1/4 cups All-Purpose Flour

-2 large eggs

-3 egg yolks

- 3/4 tsp kosher salt

-1 tbsp Extra-Virgin Olive Oil

Carrot Filling

- 1/2 pound Carrots, peeled and chopped into 1-inch pieces

- 1/2 white onion, peeled and roughly chopped

-2 cloves garlic, peeled and smashed

-Salt and pepper to taste

-Squeeze of lemon juice

Sage-Brown Butter

- 1/2 cup (1 stick) butter, salted

- 1/4 cup Sage leaves, whole

Directions:

Pasta: In the bowl of a food processor, combine the flour and salt. Combine the eggs, egg yolks and olive oil. With the machine running, pour the eggs and olive oil into the machine, process just until the dough comes together. Remove from the food processor and knead by hand for 5-8 minutes until the dough is somewhat elastic. Wrap in plastic and let rest at room temperature for at least 30 minutes. Roll out to a #2 thickness using a pasta roller.

Carrot Filling: Place chopped carrots, onions and smashed garlic in a saucepan. Add just enough water to cover, and simmer until the carrots are very tender. Strain the carrots, remove as much water as possible, and place in a high-speed blender. Blend until smooth. Add salt and pepper to taste. Add a squeeze of lemon juice (approximately 1 teaspoon). Blend to combine. Optional: sieve your carrot filling to eliminate any air bubbles or large pieces. Place the carrot filling into a large piping bag.

Sage-Brown Butter: Melt the 1/2 cup of butter in a large saucepan. Add the sage leaves. Cook over medium-low heat until the butter is browned, and the sage leaves are crispy.

Once the agnolotti are made, boil for 2-3 minutes. Remove from the boiling water and immediately transfer to the sauté pan with the browned butter and sage. Fry the agnolotti in the browned butter for 1-2 minutes to fully coat the pasta, then transfer to a serving dish. Top with crispy sage leaves. Enjoy!

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