karajeboo
DISmom by land and by sea!
- Joined
- Mar 25, 2007
Sea Bass Recipe
"Branzino in Cartoccio"
This is sea bass PER PLATE:
1 sea bass (approx 5.5 oz)
1 grease proof paper to make papillote - parchment is fine
3 ea cilantro leaves
5 ea lemon zest
Ginger Orange Sauce
1 cup orange juice
1 T ginger, finely chopped
1 T cilantro
1 orange, zested
4 oz butter
Reduce orange juice by half. Add ginger and simmer for 1 minute and remove from heat. Whisk in butter and stir in cilantro and orange zest.
Cust grease proof paper down the center. Fold into 2.5" folds. Tie the ends with butchers string. Upen up the center to create a pocket. Place sea bass into pocket. Spoon 3 T of Orange sauce over it. Garnicsh with fresh cilantro and lemon zest. Place in oven at 300 degrees for about 10-12 minutes.
Chocolate Souffle
Makes 6
3 T butter, plus more for buttering the souffle cups
6 T sugar, plus more for dusting the souffle cups
1 c milk
3 T all purpose flour
3 T Dutch process cocoa (I used a blend)
2 oz (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Preheat oven to 350. Set a full kettle of water on to boil.
Butter six 4 oz souffle cups and dust with sugar. Set aside. Bring milk to boil in small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add flour and cocoa to the butter and beat with whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
Slowly add the hot milk to the butter mixture, whisking until smooth. Blend in melted chocolate. Let cool for 5 minutes, still in egg yolks.
In a bowl, beat egg whites until frothy. Slowly add sugar, one tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg white mixture into the chocolate, then fold in the remaining whites until just combined.
Pour the batter into prepared souffle cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
Bake for 20 minutes.
Vanilla Sauce
1 1/4 cups heavy cream
1/4 vanilla bean, split lenghwise (I used 1 t pure vanilla and it was fine)
3 T sugar
2 small egg yolds
Bring cream and vanilla bean to a low boil in saucepan over medium heat.
Combine sugar and egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour bak into the remaining cream and continue to cook over low heat, stirring constantly for 3-4 minutes.
"Branzino in Cartoccio"
This is sea bass PER PLATE:
1 sea bass (approx 5.5 oz)
1 grease proof paper to make papillote - parchment is fine
3 ea cilantro leaves
5 ea lemon zest
Ginger Orange Sauce
1 cup orange juice
1 T ginger, finely chopped
1 T cilantro
1 orange, zested
4 oz butter
Reduce orange juice by half. Add ginger and simmer for 1 minute and remove from heat. Whisk in butter and stir in cilantro and orange zest.
Cust grease proof paper down the center. Fold into 2.5" folds. Tie the ends with butchers string. Upen up the center to create a pocket. Place sea bass into pocket. Spoon 3 T of Orange sauce over it. Garnicsh with fresh cilantro and lemon zest. Place in oven at 300 degrees for about 10-12 minutes.
Chocolate Souffle
Makes 6
3 T butter, plus more for buttering the souffle cups
6 T sugar, plus more for dusting the souffle cups
1 c milk
3 T all purpose flour
3 T Dutch process cocoa (I used a blend)
2 oz (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Preheat oven to 350. Set a full kettle of water on to boil.
Butter six 4 oz souffle cups and dust with sugar. Set aside. Bring milk to boil in small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add flour and cocoa to the butter and beat with whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
Slowly add the hot milk to the butter mixture, whisking until smooth. Blend in melted chocolate. Let cool for 5 minutes, still in egg yolks.
In a bowl, beat egg whites until frothy. Slowly add sugar, one tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg white mixture into the chocolate, then fold in the remaining whites until just combined.
Pour the batter into prepared souffle cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
Bake for 20 minutes.
Vanilla Sauce
1 1/4 cups heavy cream
1/4 vanilla bean, split lenghwise (I used 1 t pure vanilla and it was fine)
3 T sugar
2 small egg yolds
Bring cream and vanilla bean to a low boil in saucepan over medium heat.
Combine sugar and egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour bak into the remaining cream and continue to cook over low heat, stirring constantly for 3-4 minutes.
Have one World trip planned and the cruise in over a year. That is still so far away!
You really need to just stop by one day!!!! HOw funny!
).
