I've not seen this show -- which really breaks my heart, let me tell you -- but I'm a bit confused even beyond the math.
Is she breaking everything down to a sort of final, at-the-stove mise en place, with there being only five prep bowls allowed? Thus a seasoning mix would all be one ingredient because it's in one bowl?
What's supposed to be the point of X number of ingredients? I mean, it's not ingredients that make a dish complicated or simple, usually, but techniques. I could make a lovely duck dish that has three ingredients, perfect for the home cook:
Take one whole duck, head and feet and all. Break it down. Split the head, remove skin from neck, remove feet and sear in direct flame to peel the skin. Render all fat except the neck skin, and reserve cracklings. Chop liver coarsely, cook gently in a little fat until barely done, then puree with an equal weight of fat and pack into a ramekin and chill. Scrape the carcass for all those little snippets of meat. Turn all the bones, head, etc. into stock, then reduce to a sauce consistency. Turn the legs into confit. Chop the meat with some of the confit fat, pipe into the duck neck skin tied off at one end, tie the other end, poach until done. Score the breasts, season, and cook until crisp-skinned but rare, then slice thin on the bias. Sear the neck sausage and slice thick. Plate breasts, sliced sausage, and confit. Mount the reduced stock with butter and nap the breasts with this.
Ingredients: 1 duck, salt-and-pepper, a little butter. To make it complicated, serve the duck over some arugula -- ingredient #4 (or #5 if both salt and pepper count).
Somehow I think this isn't what this lady has in mind, right? It's supposed to be simple and easy cooking? Then the number of ingredients strikes me as an immensely stupid way to think about it.
Does this show have any redeeming qualities?