RECIPES FROM MY HOME KITCHEN: ASIAN AND AMERICAN COMFORT FOOD FROM THE WINNER OF MASTERCHEF SEASON THREE
HA, CHRISTINE, 1979-
Original Date: 2013
Winner of TV’s MasterChef reminisces about teaching herself to make treasured comfort foods as a teenager after her mother’s death, losing her vision to neuromyelitis optica at age twenty-five, and relearning to cook. Recipes range from appetizers to desserts, chicken pot pie to ginger-coconut tuiles. 2013.
BR 20085 DB 76676
Texas TBP is excited to see this book on BARD, because not only is Christine Ha the winner of MasterChef, she’s one of our patrons!
The first line in Christine Ha’s cookbook is, “I did not grow up cooking by my mama’s side.” I didn’t, either, and I am still not the primary cook at my house. She describes her college cooking in much a way that I would describe my current cooking, “the food was average: edible but not particularly exciting”. She took that averageness and it sparked her to explore in the kitchen, learn more, and then go on to become the winner of MasterChef.
Throughout the course of the book, Christine lists what she would eat for her last meal if she could choose. She, of course, describes a seven course meal to include her love of sashimi, French fries, her mom’s egg rolls, fried chicken, pho, and finishes it off with Oreos, milk and Bluebell Vanilla Ice Cream. (Yes, Bluebell.. Can you tell she’s a Texan?) She also describes her relationship with each recipe. For example, with her caramelized chicken wing recipe she talks about how since she’s from the South and attended the University of Texas at Austin, naturally she’s a football fan and “wings are to watching football on TV as popcorn is to watching movies in the theater.”
Last night for dinner I made a recipe from Christine’s cookbook. I made her “My Mama’s Humble Tomato Soup — Canh Ca Chua Cua Me”. Like I said, I am not the cook at my house, but I thought this was very do-able for me. I can totally handle boiling, chopping and simmering, although I think my tomato wedges should have been cut smaller and I could not find a bird’s eye chili at my grocery store and substituted with a Thai chili. I even took her advice and served it her favorite way: poured over jasmine rice; and it made a yummy and light soup that went great with a glass of red wine.
In the acknowledgements, Christine thanks “the staff at the Division of Blind Services, a part of the Department of Assistive and Rehabilitative Services of Texas”. Division for Blind Services offices are located throughout Texas. Call 800-628-5115 to be connected to the office closest to where you live or email DARS.firstname.lastname@example.org for more information about support services provided by Division of Blind Services.
Coming soon to the TBP Blog, we will be posting an interview podcast between Christine Ha and Ruth, TBP’s Public Awareness Coordinator .
Top picture of ingredients for Christine Ha’s “My Mama’s Humble Tomato Soup — Canh Ca Chua Cua Me” Back row left to right – chicken broth, olive oil, fish sauce, salt, pepper. Front row – tomatoes, Thai chili (balanced on top of tomato), garlic.
Bottom picture of bowl of Christine Ha’s “My Mama’s Humble Tomato Soup — Canh Ca Chua Cua Me” served over jasmine rice.