“I am extremely passionate about cooking for people and making them happy by serving them the most delectable bacon on Earth.” These wise words spoken by Sydney (Ayo Edebiri), one of the chefs who brings immense joy while watching The Bear. However, I must admit that I am finding it difficult to relate. As I attempt to recreate the show’s iconic dishes, my hope of bringing happiness through my cooking has dwindled. At this point, I simply aim to do a decent job without causing any disasters in my kitchen.
For those who haven’t yet witnessed the brilliance of The Bear, it follows the esteemed prodigy Carmen “Carmy” Berzatto (Jeremy Allen White), an award-winning chef who returns to Chicago to take over his late brother’s struggling sandwich shop. The FX on Hulu series became an unexpected hit last year, with each episode skillfully portraying the chaos and anxiety that fills Carmy’s kitchen as he grapples with trauma, talent, and dysfunction. Both seasons boast an exceptional ensemble cast, an outstanding soundtrack, and consistently appetizing food.
Recreating these tantalizing dishes has proven to be an enormous undertaking, even though I have carefully selected the recipes that appear to be most feasible for me to attempt at home. I have omitted any dishes where the details are unclear (such as the bucatini) or where I would simply be relying on recipe searches, for example, making focaccia. However, I am determined to at least capture the show’s intense anxiety.
While my kitchen is not in constant danger of being shut down like in The Bear, I still face my fair share of stress. Firstly, I lack the training, talent, and experience of Carmy. I am a home cook who excels at following instructions but falls short in terms of presentation and precision. Additionally, I am working in an incredibly small kitchen where there is no use for shouting “Behind!” as there is no space to pass anyways. To add to the tension, I have invited friends and family over to sample my cooking, all of whom would secretly enjoy witnessing my failure.
However, I am equipped with a heavyweight white T-shirt, a trusty blue apron, and an internet connection. What more could I possibly need?
Let’s dive into one of the staple dishes from the show, the Original Beef of Chicagoland’s braised beef sandwich. This seems like the perfect starting point, not only because it is featured in the first episode but also because it requires the most advanced preparation. Fortunately, figuring out how to make this sandwich is relatively easy, thanks to the video created by the show’s food consultant Courtney Storer and actor Matty Matheson (who plays Neil Fak). There are also numerous recreations available online, including one by chef Matt Abdoo on the Today Show.
According to Abdoo, the key to assembling the sandwich is the combination of “beautiful savory roast beef” with an “incredibly delicious, vinegary vegetable medley.” He advises that the giardiniera, or vegetable medley, should include carrots, onions, celery, cauliflower as the base, along with additional options such as fennel and peppers. I decide to include red peppers and jalapeños in mine. While the process of making the giardiniera is relatively simple, it does require some planning ahead, as the vegetables need to soak in salted water overnight before being pickled for a few days.
Moving on to the braised beef, I gather information from Storer’s tutorial video, a recipe from the LA Times, and Abdoo’s insights. I purchase a topside joint from my local butcher and season it as soon as I arrive home, allowing it to reach room temperature before cooking. I sear it on both sides in a casserole dish before removing it. In the same dish, I cook garlic, onion, and peppers until they soften, then add the beef back in, along with stock, herbs, and spices. This mixture goes into the oven for just over an hour, until a meat thermometer reads at least 51C. Once it reaches the ideal temperature, I remove it from the oven, let it cool, and place it in the refrigerator overnight.
Shortly before serving, I take the beef out of the broth and carefully carve it into thin slices (my experience working behind a supermarket meat counter comes in handy here). I then return the beef to the broth and reheat it.
As for the bread, Abdoo suggests using a hoagie roll, something that is soft, squishy, yet sturdy enough to withstand the broth. According to him, the bread can make or break a sandwich. Unfortunately, I settle for a supermarket sub roll this time.
To assemble the sandwich, I toast the roll, add a generous amount of beef, use tongs to dip each corner of the sandwich into the broth, and top it off with the giardiniera. I wrap mine in baking paper, partly to keep it intact and partly because it adds to the essence of the Original Beef.
Verdict: The sandwich was undeniably delicious. However, I do plan on spending more time finding a higher-quality roll for my next attempt. While the supermarket sub roll held its own, deep down I knew it would be even better with a proper hoagie roll. My sister, one of the dinner guests, agrees: “The sandwich was delicious – the beef was tender and the pickled veggies added a nice kick, but I could tell the bread was store-bought.” This dish requires careful preparation, but the outcome is definitely worth it. I doubt I will ever waste a beef joint on a simple roast dinner again.
Moving on to Sydney’s Boursin omelette with sour cream and onion potato chips, this dish is undoubtedly hyped. The star ingredients are the creamy Boursin cheese and the crushed sour cream and onion crisps garnish. I use three eggs and cook them in butter, constantly stirring. When they are nearly set, I add a couple of spoonfuls of Boursin to the center and roll it up. Yes, it did break a bit as I attempted to transfer it onto the plate. However, the stickiness of the Boursin helps conceal any mishaps. I serve the omelette with fresh chives and crushed cheese and onion McCoys. It’s easy on the eyes and the simple yet delectable French omelette has become a viral sensation (at the time of writing, there were 85 million views of “Boursin cheese omelette” on TikTok).
Verdict: I must admit that I am not usually a fan of omelettes, and I rarely make them at home. I prefer to enjoy them in cafes accompanied by a side of chips. However, this omelette was a cost-effective, quick, forgiving, and tasty alternative.
Next up, we have Mikey’s family spaghetti, which absolutely bangs. The sauce consists of just three main ingredients: peeled and smashed garlic cloves, basil steeped in oil, and canned tomatoes. I gently fry the garlic in olive oil before briefly adding the basil until it wilts, and then removing it. I then add the tomatoes and heat them up before taking the sauce off the heat and letting it cool. Once cool, I blend it into a puree and simmer it until it thickens. This recipe yields a substantial amount of pasta sauce, so I freeze more than half for future use. I cook the spaghetti in salty water (remembering to reserve a cup before draining) and then combine it with the pasta sauce, adding pasta water gradually until it reaches the desired consistency.
Verdict: This recipe is a winner. It’s simple, economical, and incredibly delicious. Plus, my freezer is now stocked with containers of high-quality pasta sauce. “It’s a party for your taste buds,” says my sister. “Comfort food that cures hangovers,” says my boyfriend.
Lastly, I tackle Carmy’s lemon chicken piccata. I loosely follow Storer and Matheson’s video, along with a reliable recipe I find online. I tenderize a couple of chicken breasts until they are evenly thin and coat them in flour. I then fry them in olive oil for a few minutes on each side until they are fully cooked. The exact cooking time will vary depending on the thickness of the chicken breasts. Once the chicken is removed from the pan, I fry smashed garlic, capers, and white wine before adding lemon juice, chicken stock, and butter. The sauce simmers until it thickens slightly, then it is poured over the cooked chicken breasts.
Verdict: The result is a midweek regular that is flavorful and satisfying. The balance of tangy lemon, briny capers, and tender chicken is a winning combination. This dish will definitely make its way into my regular rotation.
In conclusion, attempting to recreate the dishes from The Bear has been a thrilling and sometimes challenging experience. While I may not be able to achieve the same level of mastery as the characters on the show, I have managed to prepare meals that have brought joy to my loved ones. Cooking for others and witnessing their delight is a truly rewarding experience. Perhaps Sydney’s wise words about cooking for people and making them happy are more relatable than I initially thought. The journey of experimenting in the kitchen, even with its ups and downs, is ultimately about spreading joy through food.
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