Ep 3. Prune

The Mind of a Chef season 4 episode 3 titled "Prune" takes viewers through the evolution of a dish from start to finish, showcasing the attention to detail and creativity of chef Gabrielle Hamilton. Known for her unique approach to cooking, Hamilton is the owner and head chef at Prune, a well-known New York City restaurant.

The episode begins with Hamilton discussing her love for simple, rustic dishes. She explains that she often finds inspiration in the simplest ingredients and enjoys the challenge of elevating them to something extraordinary. As she works in the kitchen, Hamilton shares her thought process and techniques, giving viewers insight into the mind of a master chef.

Throughout the episode, viewers are taken through the various stages of creating one of Hamilton's signature dishes: a creamy polenta with roasted green onions, pork shoulder, and a fried egg. Hamilton explains that the dish is inspired by her own childhood memories of eating polenta with her family in Italy.

To start, Hamilton shows viewers how to create a flavorful pork shoulder by seasoning it with a variety of spices and then braising it in a mixture of red wine and chicken stock. She explains the importance of patience when it comes to slow-cooking meat and emphasizes the need to let the flavors develop over time.

Next, Hamilton moves on to the polenta, which is made from a combination of cornmeal, milk, and water. She discusses the importance of using the right ratio of liquid to cornmeal and shares her tips for getting the perfect texture. Hamilton then adds parmesan cheese and butter to the polenta, further enhancing its creamy flavor.

Once the pork shoulder and polenta are ready, Hamilton moves on to the green onions. She explains that she likes to roast them in the oven to bring out their natural sweetness and soften their texture. The final touch is the fried egg, which Hamilton prepares with precision, ensuring that the yolk will be perfectly runny when the dish is served.

Throughout the episode, Hamilton also takes time to reflect on her unconventional journey to becoming a chef. She shares her experiences working in various kitchens throughout her career, including a memorable stint as a caterer for rock bands.

Overall, "Prune" is a fascinating glimpse into the mind of Gabrielle Hamilton and the creative process that goes into one of her signature dishes. From start to finish, viewers are taken on a culinary journey that is both educational and inspiring.