Carla wrote:

I don't even have a comment on the dish, I'm just angry that the surly, way less talented than dale sourpuss LISA is still on the show and Dale is gone. Regardless of how you feel about Dale... he won how many challenges? Are you kidding me???!!!! Lisa should have gone home 3 challenges ago.

posted on May 21, 2008 at 8:10 PM

JAY wrote:

WHEN YOU CLEAN CLAMS, FRIST PUT IN WATER AND CORN MEAL , BEST TO LET SIT OVER NITE. THE CLAMS WILL CLEAM THEM SELF, OF THE SAND.

posted on May 21, 2008 at 10:30 PM

Lynda wrote:

I would love to try the Linguine & Clams w/Sausage recipe. This may sound stupid to those of you who are chefs or actually cook ... but I've never seen "Creme Fraiche" in the market ... What is it? What area of the market is it normally found? OR is there a replacement option for it in the recipe?

Thank you for any help you may offer with this. :o)

posted on May 22, 2008 at 9:26 AM

Chuck wrote:

Creme Fraiche is like sour cream, but not so sour, and has a higher fat content. You might have to go to a specialty market to find it. If you do a little digging on the Internet, they have information on substituting for it, if you can't find it.
Jay, thanks for the info on cleaning clams. What proportions of cornmeal to water. Not a big seafood guy, but I want to try this recipe. I love the simple and yummy recipes.

posted on May 22, 2008 at 10:24 AM

Laura wrote:

Creme Fraiche is a fancy sour cream. Probably found in the specialty section of your market. I agree with Carla - Lisa should have gone a long time ago. I liked Dale, and I feel his chef skills far outweigh Lisa's.

posted on May 22, 2008 at 10:38 AM

mr wrote:

Creme Fraiche is soured heavy cream. It's mostly available in specialty markets, or in Whole Foods or another store similar to that. If you can't find Creme Fraiche you could possibly use Sour Cream or Greek Yogurt.

posted on May 22, 2008 at 10:43 AM

Eric wrote:

Creme Fraiche is a firmer version of Sour Cream. Usually Sour Cream substitutes adequately for it, as I'm sure it would here.

Carla's comment about Dale and Lisa...I 100% agree. I almost think Lisa tanked a bit knowing that Dale would take the fall for it. Hindsight is always 20/20, but perhaps Dale should have let Lisa be executive chef, fallen flat on her face, and still be on the show. Dale, if you read this, you're a great chef. :)

posted on May 22, 2008 at 10:56 AM

Denise wrote:

You can buy Creme Fraiche at Trader Joes. I agree with Carl and Laura that Lisa should have left a long time ago. You'd think the judges would dump just so they didn't have to suffer her petulance at judging. As far as cleaning clams-I just throw a handful of cornmeal in a large bowl, or even a CLEAN sink, and let them sit for an hour. I'd like to try this recipe with mussels.

posted on May 22, 2008 at 11:54 AM

Rosemary wrote:

nononoonono to the yogurt- no comparison-you can either thicken fresh cream in a cheesecloth or fine strainer and then add an equal amount of sour cream- or get a live culture buttermilk and add a tablespoon to the cream and let it sit for a few days.Still not as good- but acceptable as a substitute.

posted on May 22, 2008 at 1:33 PM

kay wrote:

Yep, I too was a little miffed about what happened last night. Lisa should have gone home. Dale does have some issues working with people and he does have anger issues but he is a great chef. I'm glad they called Lisa out for her closed body language. And what's up with Spike flying below the radar? It's only a matter of time before playing it safe like this will catch up with him...

posted on May 22, 2008 at 2:08 PM

sf wrote:

remember it is a competiion. In restaurant wars no one has been sent home for the front of house, so it was a smart play. Also someone had to do it.

next time they should get to pick someone to run FOH from the eliminated cast. It isn't fair as it is top chef

posted on May 22, 2008 at 4:58 PM

lisa wrote:

Dale could have won the whole thing and it is a joke that lisa is still there. If Tom was judging I am sure that he would have taken into account Dale consistant wins and lisa would have been sent home where she belongs.

posted on May 22, 2008 at 7:15 PM

Teresa Rose wrote:

Very disappointed that Dale was eliminated and Lisa is still in the game. Dale is a great chef and I really liked his parting video. I plan to try this recipe, thanks for all the info on creme fraishe. Denise, is it just corn meal without water for cleaning clams.

posted on May 22, 2008 at 10:14 PM

Cam wrote:

You can make your own close approximation of Creme Fraiche by by whisking together 1 cup of heavy cream and 2 tablespoons of buttermilk. Leave covered with a dish towel at room temp for 8 to 12 hours until thickened, then place in the refrigerator.

The acidity of the buttermilk will keep it from spoiling overnight. Works very well and is very good.

posted on May 22, 2008 at 11:30 PM

Therese Photiadis wrote:

I made the dish last night to high reviews from the family. I was a little concerned about the horseradish as I have never seen this in a pasta dish but it was the perfect foil for the creme fraiche. Thanks for the recipe.

posted on May 23, 2008 at 5:36 AM

Patricia wrote:

Creme fraiche means fresh cream in French.
For a french recipe I'll suggest to use heavy cream.I'm from Belgium.
And yes, Lisa should have been eliminated a long time ago.
The best way to clean mussels is to soak them in water and flour.
Patricia.

posted on May 23, 2008 at 7:30 AM

nancy Duggan wrote:

If indeed Lisa made two sub par dishes in order to sabotage Dale she should at least get points for risk-taking. When she's finally booted, as she surely must be, her going away prize should be Minute Rice, or that microwavable garbage, because the woman sure has deep issues with that grain.

posted on May 23, 2008 at 9:22 AM

Popeye wrote:

Carla I totally agree with you, I'm in total shock Lisa is still there. I thought I was disappointed when Andrew left, but now I feel sucker punched! Anyway in regard to the recipe, here's the substitute I use for creme fraiche
and this is also good to top soups, desserts, and fruit with..... :
Combine 1 cup cream with 1/3 cup buttermilk and 1 tsp. lemon juice in a glass container. (The standard proportions are 3 parts cream to 1 part buttermilk, plus a little lemon juice.) Cover and let stand at room temperature in a warm place for 8 to 24 hours, or until very thick. Give it a shake every hour or so to keep it from breaking up. Stir well before covering, and refrigerate up to a week.
Also, after checking clams/mussels to make sure they're still alive, I always soak covered in cold water with a couple of tablespoons of flour to make them release the sand. i noticed others use corn meal but I've always used flour and soaked just for an hour or two and have never had a problem. BTW Can't wait to try this recipe - looks really interesting!

posted on May 23, 2008 at 11:16 AM

Jamie wrote:

Can someone please go over how to clean clams again...THANKS!
It was an injustice that dale was eliminated, his heart was in the show and he by far is a better chef than lisa. Lisa should have gone along time ago!

posted on May 23, 2008 at 4:55 PM

mel butera wrote:

When I watch someone like Mario Batali cook, I am inspired to learn more about different cultures and cuisines. When I watch the last few groups of the Top Chef and all the whiney arrogant foul-mouthed nouveau chefs, i never want to go to a restaurant again. If I never hear the words "spot-on" "amaaazing chef" or "flavor profiles" again it will be too soon.

posted on May 23, 2008 at 5:18 PM

serena wrote:

Personally I have 2 favorites, Richard and Antonia. I agree with everyone else so far that Dale shouldn't have gone home as soon as he has, but he does have anger issues, something that should NOT be tolerated in a kitchen. Lisa needs to stop blaming others for her mishaps, but I don't believe she'll be around too long. the top 3, Richard, Antonia and Stephanie. I LOVE THIS SHOW,and Thanks to the hubby getting me into it, I've been watching it since it started. Love the recipes, hate the attitudes!!

posted on May 24, 2008 at 9:49 AM

amy wrote:

This was very, very good. My local market did not have Creme Fraiche, but they did have Crema Fresca Mexicana which was a good substitute. This was my first time cooking clams, and it was easy and delicious. I am planning to make it again next week! I also highly recommend watching Lee Ann cook this on the Wong Way because the recipe is kind of short and non directive.

posted on May 24, 2008 at 6:35 PM

Alison wrote:

It's really unfair, and seems politically motivated that Dale was booted off like he was. So his choice of butterscotch for the scallop was not to the judges palette, but how many times did he win? The judges decision, in keeping Lisa (who only excelled at making bacon), or Spike (who cunningly stayed under the radar) makes us think if it wasn't politically motivated.

Dale, whether it be handling the simultaneous egg orders coming in at the diner, or doing the bulk of the cooking in the wedding challenge - has shown more than enough his experience, work ethic, and passion for cooking.

The judges made a grave mistake in making it a personality contest versus a cooking contest. Shame on you.

posted on May 24, 2008 at 8:27 PM

JADA JEAN wrote:

I agree with all of you. Lisa should have been gone a long time ago. God, is that woman angry and defensive with the mouth of a drunken sailor. In my opinion, Lisa and Nikki are the worst chefs out of the group. I think the winner will be Stephanie or Antonia.

posted on May 24, 2008 at 11:00 PM

Chuck wrote:

I bought my creme fraiche at Central Market in Dallas but it can be made just as Cam wrote earlier. I made this dish tonight and everybody loved it, though I didn't make it with homemade pasta. I thought it was the sausage that really sent this recipe into the stratosphere, but the horseradish sauce really added a lot too. This is one of the easier recipes to make at home, but Richard's delicious brisket from Wedding Wars is also fairly easy. I don't like grits so made polenta instead as a side dish. I predict a lot of brides are going to want this dish at their weddings, as it works well in a chafing dish and makes for yummy leftovers if you're making it at home. Watch Lee Anne's video and you'll see how easy it is. I love how Bravo has beefed up this site [no pun intended].

posted on May 25, 2008 at 10:08 PM

chloe wrote:

I wish the show would show more detail while they are cooking, you never see the process of a whole dish. I would like the show better if you could learn something from it.

posted on May 26, 2008 at 11:54 AM

Harlan wrote:

Made the dish. Horseradish had a funkly flavor in the creme fraiche. Nothing I would make again. I am however a big fan of Steffanie and Richard. I hope one of those two win.

posted on May 26, 2008 at 6:44 PM

Vic wrote:

I did a little searching on the web. If you can't find creme fraiche at your specialty store it seems easy enough to make. All you have to do is heat 1 cup heavy whipping creme to 105 degrees, then stir in 1 tablespoon buttermilk. Leave it in a warm area stirring every 6 hours until it sets up. It could take 24-36 hours to set up, but still of pouring consistency. Sounds a little weird leaving dairy products out, but thats what it said. Good luck.

How does Lisa stay on the show? Forget her crappy attitude. Every episode I have watched, she is standing in front of the judges table after creating one of their least favorite dishes.

posted on May 26, 2008 at 10:01 PM

Max wrote:

To make Creme fraiche, I just wisk some heavy cream until it stiffens. Adding a teaspoon of lemon juice and letting the cream sit for ten minutes or so will "sour" it, though I'm not sure that's necessary to make a definitive creme fraiche. Love, love, love this easy squeezy recipe. I'm a big fan of horseradish. I recommend anyone making this buy it fresh and grate it - It's stronger than wasabi and goes great with steak.

posted on May 27, 2008 at 8:25 AM

Eloina wrote:

Why did Dale go ? He was far better in technique and experience than Lisa who has the worst personality ever (lighten up please)

posted on May 27, 2008 at 1:16 PM

sabrina wrote:

good job!! Loved it!!! recommend!!

posted on May 28, 2008 at 8:13 AM

Kelli wrote:

Why is Lisa still There? She did worst than Dale and she still hasn't gone home. And Andrew should still be there he also did better than Lisa. Someone should tell that Lisa that she needs to pack her knifes and leave.

posted on May 28, 2008 at 9:46 AM

Susan wrote:

I agree Andrew and Dale have more talent than Lisa. Dale had 5 wins,I believe that Andrew had more wins than Lisa as well. Lisa sucks! She just has a bigger mouth. Her shrimp and rice were not cooked correctly!
I really wanted to see what more Andrew and Dale could do. I honestly believe that if Anthony B. wasn't at judges table that Dale would be there and Lisa would have been out!

posted on May 28, 2008 at 7:40 PM

Diana wrote:

I have a feeling Lisa will be gone by tonight, and Spike will be next.

posted on May 28, 2008 at 7:56 PM

Mike wrote:

Creme Fraiche is so easy to make:

1 med container of heavy cream (the 1 just above above a pint)
3 tbls butter milk

Stir gently and let it sit out on the counter for about 2 hrs. Until it starts to thicken then but in the fridge and chill.

This will thicken like sour cream but OHHHHHHH so much better.

After you make this and you need something for salmon:

Take 1/2 cup creme fraiche add a pinch of salt, fresh ground pepper, 1 Tbls lemon juice, 1 small garlic clove pressed and 1/2 the jest of the lemon. Stir it all and chill. Spoon over the hot salmon, add some chopped chives on top and it just melts...the best!

posted on May 28, 2008 at 11:23 PM

Max wrote:

I made this dish, and it rocks. The clams, horseradish, and sausage all blend together with the creme fraiche to make a sweet, silky taste. It's a light dish, but really yummy. Two words of advice - don't get hung up on the creme fraiche, it's just whipped cream without sugar. Also, throw in the sugar snap peas at the last minute. They'll cook almost immediately. If you put them in too soon they'll lose their color. Start the past first, because that's the longest part of cooking this meal!!!!

posted on May 29, 2008 at 11:58 AM

Jennifer wrote:

I'm so happy that stephanie won.The Fresh Linguine & Clams with Sausage & Horseradish Creme Fraiche looks soooo good!!!!!! I want to be a great chef like stephanie.

posted on June 19, 2008 at 7:10 PM

Steph #2 wrote:

I cannot wait to try this dish. It sounds delish.

posted on July 13, 2008 at 8:39 AM