INTRO:
In Lab this week we will be cooking up quite a variety of dishes: Broiled Black Sea Bass, Hollandaise Sauce, Glazed Carrots, & Risotto. Fortunately I have made a hollandaise sauce before in my Food Prodctions Class sophomore year! I spent my summer at the beach and while there, I did learn a trick to making risotto that actualy wasnt real risotto. That being said, I am very excied to learn a recipe for the real deal. Growing up, my mother was never a real seafood finatic which ultimately meant we never had seafood for dinner. I can recall a few times here and there where I ordered fried shrimp at the beach, but thats not real seafood. Anything fried doesnt count in my opinion. This summer, however, I went seafood crazy and tried all sorts of dishes! From scallops to shrimp, oysters however are my favorite! When I saw we were cooking sea bass, I was filled with excitement as I cant wait to be able to learn another seafood recipe.
RESEARCH:
This week we are focusing on broiling. We are using techniques we learned previously such as blanching ingredients, sautéing, and clarifying butter. We are also working with ingredients we have used before like leeks, which I love the idea of learning more ways to incoorporate ingredients I have never used before. Broiling is essentially cooking process that uses a direct radiant of heat to cook. It uses high heat from a direct source of flame to cook food in a more quickly time manner. Those who choose to broil strive for a "perfect char" on foods such as fish, meats, fruits, and vegetables. As for sautéing, we learned last week that process from our onions with our dish. This lab is very exciting for me because we had to learn how to properly cut a fish for filets and I enjoyed learning beforehand how to do so despite the fact that I will not be in attendance for the lab this week.
BACKGROUND INFORMATION:
Black Sea Bass can only be found along the U.S. Atlantic Coast, from Cape Cod to the Gulf of Mexico. There are many different variations of dishes to cook with this particular sea bass, as it is very tasy and a favorite of Americans. My roommate says that Black Sea Bass is the only entrée she will order at a steak restaurant! As for hollandaise sauce, althoufh it has the name "Holland" in it, that is not the location of where it originated. This buttery Hollandaise sauce actually originated from a small town in France where it was originally known as "Sauce Isigny". Hollandaise Sauce was the first recipe I ever learned during my college culinary classes. I love to add it as a topper to asparagus, broccoli, or essentially any vegetable in order to give it a much better taste! Risotto however originated in Sicily and Spain when the Arabs brought rice over. This being why the Italian rice, Arborio, is the only rice that should be used to make risotto. However there are also many different variations of risotto. For example:
Risotto with Radicchio (al Radicchio)—Omit the saffron and Parmesan. Just before the risotto is fully cooked, stir in 4 fluid ounces (120 milliliters) heavy cream and 3 ounces (90 grams) finely chopped radicchio.
Risotto with Four Cheeses (al Quattro Formaggi)—Omit the saffron. When the risotto is fully cooked, remove from the heat and stir in 2 ounces (60 grams) each grated Parmesan, Gorgonzola, Fontina and mozzarella. Garnish with toasted pine nuts and chopped parsley.
Farro Risotto—Soak 1 pound 5 ounces (630 grams) farro overnight covered in cold water. Drain and use it in place of the Arborio rice. Sauté 1 pound (480 grams) thinly sliced wild mushrooms with the onions and butter in Step 3. Omit the saffron. Cook 30 minutes, adding additional stock in Step 5 if necessary.
BROILED BLACK SEA BASS WITH HERB BUTTER AND SAUTÉED LEEKS
Yield: 1, 9 oz. (270 g)
Ingredients
1 Black Sea Bass/Bass Fillet (approx. 8 oz.)
Salt & Pepper TT
Melted Whole Butter as needed
1 Leek (Julienne cut)
2 tsp. Lemon Juice
2 Slices Herb butter
Directions:
Score the skin of the fillet with three diagonal cuts approximately ¼ inch (6 millimeters) deep.
Season the fillet with salt and pepper and brush with melted butter.
Place the fillet on a preheated broiler platter, skin side up, and place under the broiler.
Blanch the leek in boiling water until nearly tender.
Drain the leek and sauté in 1 tablespoon (15 milliliters) whole butter until tender. Add the lemon juice; season with salt and pepper.
Remove the fish from the broiler when done. Top with the herb butter and serve on a bed of sautéed leeks.
***Nutritional Facts: Approximate values per 9-oz. (270-g) serving: Calories260,Total fat: 15g, Saturated fat: 8g, Cholesterol: 80mg, Sodium: 790mg, Total carbohydrates: 11g, Protein: 21g, Vitamin A: 15%, Vitamin C: 15%
HOLLANDAISE SAUCE
YIELD: 1½ pt. (720 ml)
Ingredients:
1/2 tsp. Crushed White Peppercorns
3 fl. oz. White Wine Vinegar
3 fl. oz. Water
6 Pasteurized Egg Yolks
1 1/2 fl. oz. Lemon Juice
1 pt. Warm Clarified Butter
Salt & Pepper TT Cayenne Pepper TT
Directions:
Combine the peppercorns, vinegar and water in a small saucepan and reduce by one-half.
Place the egg yolks in a stainless steel bowl. Strain the vinegar-and-pepper reduction through a chinois into the yolks. Use ½ fluid ounce (15 milliliters) of the acidic reduction for each egg yolk.
Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.
Whisk in 1 fluid ounce (30 milliliters) lemon juice to stop the yolks from cooking.
Begin to add the warm clarified butter to the egg yolk mixture a few drops at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated.
Whisk in the remaining lemon juice. Adjust the seasonings.
Strain the sauce through cheesecloth if necessary and hold for service in a warm (not simmering) bain marie. This sauce may be held for approximately 1 to 1½ hours.
***Nutritional Facts: Approximate values per 1-fl.-oz. (30-ml) serving: Calories:170 ,Total fat: 18g, Saturated fat: 11g, Cholesterol: 90mg, Sodium:180mg, Total carbohydrates: 0g, Protein: 1g,Vitamin A: 20%
MAPLE GLAZED CARROTS
Yield: 16 servings (4 oz. each)
Ingredients:
4 lb. Carrots (full-size or baby)
4 oz. Whole Butter
Salt & Pepper TT
4 fl. oz. Maple Syrup
2 Tbsp. Chopped Fresh Parsley
Directions:
If using full-size carrots, peel them and cut into a shape such as oblique, tournée or rondelle. If using baby carrots, wash, trim and cut them as necessary or desired.
Parboil the carrots in salt water and refresh. The carrots should be very firm.
Sauté the carrots in the butter until nearly tender.
Season the carrots with salt and pepper and add the maple syrup. Cook briefly, tossing the carrots so that they are coated with the maple syrup. Garnish with the parsley.
***Nutritional Facts: Approximate values per 4-oz. (120-g) serving: Calories120 ,Total fat: 6g, Saturated fat: 3.5g, Cholesterol: 15mg, Sodium: 260mg, Total carbohydrates: 16g, Protein 1g, Vitamin A: 220%, Vitamin C: 15%
RISOTTO MILANESE
Yield: 12 servings (4 oz. each)
Ingredients:
2 qt. Chicken Stock
1/2 tsp. Crushed Saffron Threads
2 fl. oz. Hot Water
6 oz. Whole Butter
5 oz. Minced Onions
1 lb. 8 oz. Arborio Rice
8 fl. oz. Dry White Wine
4 oz. Grated Parmesan
Directions:
Bring the stock to a simmer. Soak the saffron threads in the hot water.
Heat 3 ounces (90 grams) butter in a large, heavy saucepan. Add the onions and sauté until translucent.
Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed.
Add the saffron and soaking liquid. Add the simmering stock, 4 fluid ounces (120 milliliters) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4-fluid-ounce (120-milliliter) portion.
After approximately 18–20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce (30 grams) butter and the grated cheese. Serve immediately.
***Nutritional Facts: Approximate values per 4-oz. (120-g) serving: Calories: 370, Total fat: 15g, Saturated fat: 9g, Cholesterol: 40mg, Sodium: 270mg, Total carbohydrates: 49g, Protein: 8g
PLAN OF WORK:
COOKING OUTCOMES:
RESULTS:
WORKS CITED
Labensky, S. R., Hause, A. M., & Martel, P. (2019). On cooking: a textbook of culinary fundamentals. Pearson.
https://www.masterclass.com/articles/how-to-broil-in-the-oven
https://oureverydaylife.com/the-history-of-risotto-12212815.html
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