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The Science of Food – Recipes
The chefs featured in our “Science of Food” video series have agreed to share the secrets of their culinary success. Check out the recipes below – and do try this at home.
Chef Polo's Opah Picatta With Tomato Basil Risotto Sautéed in a Tequila Caper Sauce
INGREDIENTS
6 oz. Hawaiian Opah or ( Mahi Mahi)
2 oz. risotto
2 oz. asparagus
1 oz. capers
Butter
Seasoned flour
1 oz. stock
1 oz. tomatoes
Fresh basil
Salt n pepper
1 oz. tequila
INSTRUCTIONS
Dust Opah fish in seasoned flour, shake off the excess flour and pan sear the Opah in a hot Sautee pan with butter
In a separate Pan Heat up Risotto with Butter and Stock, add in Tomatoes and basil and cook to a nice creamy consistency
Blanch asparagus or desired veggies then sear them in butter salt n pepper in another pan.
For Sauce heat up butter capers and basil. Then add tequila flambé style finish with a little butter and pour over fish
Chef Philippe’s Vanilla Bean Ice Cream
INGREDIENTS
2 1/2 liters of milk
125 grams milk powder
185 grams powdered glucose
10 grams stabilizer
400 grams yolks
250 grams sugar
10 vanilla bean
125 grams cream
INSTRUCTIONS
Take 1/2 sugar, vanilla and all the milk and bring to a boil
Mix yolks and all dry ingredients and temper hot milk into yolk mixture
Put back in a pot and cook slowly to 84 degrees Celsius
Place back in bowl and put on ice bath to chill
Add cream
Strain and freeze in ice cream maker
Yields: just under a gallon of ice cream
Chef Sander’s Herb Vinaigrette
INGREDIENTS
1/2 cup water
1/2 cup Red Wine Vinegar
1 T. Honey
1 T. Lemon Juice
1 t. Salt
1 T. Freshly Ground Black Pepper
2 T. Chopped Fresh basil
2 T. Chopped Fresh Italian Parsley
1 T. Strong Dijon Mustard
1 Garlic Clove – minced
1/4 cup Pasteurized Egg Yolks
1 1/4 cup Canola Oil
Fleur de Sel
INSTRUCTIONS
In a bowl whisk all ingredients except the oil and mix until blended. Slowly drizzle the oil into the mixture while whisking vigorously. Continue until all oil is used and a creamy emulsion of all ingredients is formed. Served with greens or chilled vegetables with a pinch of fleur de sel.
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