With two rounds of cooking remaining, The Great American Recipe Season 2 winner showed how food is their love language. Throughout this journey, PBS viewers saw a glimpse into these cooks’ homes and hearts. From introducing viewers to Guyanese food to bringing a taste of the Carribean, each dish blended the familiar and new. In the end, the last dish connected the past, present and future in a flavor that left a lasting impression.
For the first round in The Great American Recipe finale, the home cooks were inspired to cook a meal requested by the family. Although those letters could have brought tears, the words brought the heart to the plate.
With three very different dishes, one sentiment was clear. Comforting food comes in many flavors. From a briny fish dish to a classic soup, the traditions fill the soul and the stomach.
Brad made a classic Matzah Ball Soup. The judges commented that the matzah balls were light as air. In contrast, the broth was robust thanks to the addition of turmeric and saffron. The additional spices is something that other home cooks might consider.
Salmah’s dish is something that many home cooks may not know. The Baigan Choka and Dhal was a soup with eggplant topping. The Dhal is made with yellow split peas. The biggest praise that the judges offered was that the flavor was warm and bright. That combination is intriguing.
Lastly, Leanna presented ackee and saltfish. Building on the idea of out of many we are one, the rustic dish was flavorful. It was a smart choice to represent her Carribean roots, plus it showed that she has been listening and adapting to the judges’ feedback.
Winning the first round was Salmah. Her dish was the most unique of the three and captures her heritage. Although winning the first round is good, it did not come with an advantage in the next round nor does it guarantee earning a title, The Great American Recipe Season 2 winner. Still, she was winning and grinning.
For their last cook of The Great American Recipe Season 2, Brad, Leanna, and Salmah had to create meal consisting of an entree, side, and dessert. Helping each cook was a loved one. In a way, this challenge represents the heart of this PBS show.
Cooking with and for someone is a gift. Whether the recipes offer a connection between past and present or celebrate a culture, those plates are a slice of a personal journey. While each meal made a unique statement, there were more connections than separations around the table.
For Leanna’s food story, she presented oxtail with rice and pigeon peas, fried plantains, and sweet bread and sorrel. This dish is a celebration of the Carribean and had robust flavor. Although the oxtail might have needed more time to braise, it had the flavor that the judges wanted. Putting aside a few execution issues, it was a satisfying dish.
Salmah made a traditional Guyanese dish, pepperpot. Served with plait bread and cassava pote, it stayed true to what the Guyana dish should be. The sweet and savory entrée was one of the more familiar Guyanese dishes that was presented this season. The judges praised the toasted spices and swooned over the cassava pote. In some ways, that dish was redemption for her first cassava dish that went array.
Lastly, Brad presented Mafrum with couscous, Israeli salads, and a fig upside down cake. The meat stuffed vegetable enticed with its visual. It was definitely an eat with your eyes moment. The dish hit the juxtaposition of being light yet robust. Although his fig cake might have needed a pop of acid, it was a successful meal.
In the end, The Great American Recipe Season 2 winner was Brad. The judges praised his willingness to preserve his culture and history through his recipes. The final meal showcased his growth through the competition while staying true to his personal story.
Brad’s finale dish will be featured on the cover of The Great American Recipe Season 2 cookbook.