Week 12 - STEAMING AND SEAFOOD

List the method of cookery and dishes to be covered in class

This week we are going to learn about making Seared Scallops, Chorizo and Mint Pea Puree, Red Snapper en Papillote, and Creamy Polenta with Wild Mushrooms.

List your learning objectives for the class

Learning basic cooking techniques: These dishes involve various cooking techniques such as searing, baking, and simmering. By learning these techniques, we can gain confidence in the kitchen and become more comfortable handling different types of ingredients.

Understanding flavor profiles: Each dish has its own unique flavor profile, with the combination of ingredients and seasonings playing a critical role. By making these dishes, we can learn how to balance flavors, experiment with different spices, and develop our palate.

Exploring new ingredients: These dishes include a variety of ingredients, including seafood, chorizo, peas, mushrooms, and polenta. By using these ingredients, we can learn about different flavors, textures, and cooking methods that we may not have tried before.

Discuss your prior knowledge of the content

I have no prior experience making Seared Scallops, Chorizo and Mint Pea Puree, Red Snapper en Papillote, and Creamy Polenta with Wild Mushrooms, but I do have some prior knowledge about them. I have seen these dishes being made on cooking shows and read recipes or cookbooks. It's possible that I have some understanding of the ingredients and techniques involved in making these dishes, which may help me follow the instructions given in class. However, without hands-on experience, it may be challenging to execute the dishes perfectly the first time around. It's important that I need to approach the cooking process with an open mind, patience, and willingness to learn from mistakes.

Background Information

Research and discussion of method of cooking

Seared Scallops are typically cooked in a hot pan with oil or butter for a few minutes on each side until golden brown and tender. Chorizo and Mint Pea Puree involve boiling peas until soft, blending them with fresh mint, and mixing in crumbled chorizo for added flavor. Red Snapper en Papillote is a French cooking method where fish is baked in parchment paper with aromatics and herbs to lock in moisture and flavor. Creamy Polenta with Wild Mushrooms involves cooking polenta (a type of cornmeal) in a pot with milk or water until it thickens and becomes creamy, then adding sautéed wild mushrooms for added texture and flavor.

Research and discussion of dishes

For historical dishes

According to chezlerevefrancais.com, seared scallops have a long history as a delicacy in coastal regions where they were easily accessible. The ancient Romans are known to have consumed scallops and considered them a luxury food. In medieval Europe, scallops were considered a symbol of pilgrimage, and pilgrims would often wear scallop shells on their hats or clothing as a sign of their travels. Chorizo and Mint Pea Puree is a modern take on classic British pea puree, which has been a staple side dish for centuries. Peas have been cultivated in Britain since the Middle Ages and were originally used in soups and stews. In the 17th century, pea puree became a popular side dish, often served with roasted meats. The addition of chorizo and mint to the dish is a more recent innovation, likely influenced by the flavors of Mediterranean and Middle Eastern cuisine.

Referring to foodreference.com, Red Snapper en Papillote is a French cooking method that has been used for centuries. The term "en papillote" means "in parchment" in French, and the dish involves baking fish on parchment paper with herbs, spices, and other aromatics to lock in moisture and flavor. Red Snapper en Papillote became popular in the 19th century and remains a classic French dish to this day.

Creamy Polenta with Wild Mushrooms is a dish that is believed to have originated in northern Italy, where polenta has been a staple food for centuries.

For cooking methods

Seared Scallops are typically cooked in a hot pan with oil or butter for a few minutes on each side until golden brown and tender. The key to searing scallops is to ensure that the pan and oil are hot enough, and the scallops are patted dry to avoid excess moisture. Chorizo and Mint Pea Puree involve boiling peas until soft, blending them with fresh mint, and mixing in crumbled chorizo for added flavor. The mixture is then seasoned to taste and served as a side dish.

Red Snapper en Papillote is baked in parchment paper with aromatics and herbs to lock in moisture and flavor. The parchment paper creates a steamy environment that gently cooks the fish while infusing it with flavor.

Creamy Polenta with Wild Mushrooms involves cooking polenta (a type of cornmeal) in a pot with liquid until it thickens and becomes creamy, then adding sautéed wild mushrooms for added texture and flavor. The dish is often finished with a sprinkle of grated cheese and fresh herbs before serving.

Dish/method variations

Seared Scallops can be served with a variety of accompaniments, such as a lemon butter sauce, garlic aioli, or fruit salsa.

Chorizo and Mint Pea Puree can be made with different types of chorizo or other cured meats, and the mint can be substituted with other herbs, such as basil or parsley.

Red Snapper en Papillote can be prepared with different types of fish, and the aromatics and herbs can be varied to suit individual tastes.

Creamy Polenta with Wild Mushrooms can be made with different types of mushrooms, such as shiitake or portobello, and the dish can be finished with different types of cheese, such as parmesan or pecorino.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

First, we started making seared scallops by searing fresh scallops in a hot pan with some oil and butter until they were caramelized on the outside and tender on the inside. We cooked Chorizo separately to render the fat and then added it to the dish. Mint pea puree was made by cooking peas in vegetable stock with sweated spring onions until they were tender, then we blended them with fresh mint leaves and added heavy cream to create a smooth and flavorful sauce.

We cooked the Branzino fish instead of Red Snapper. After filleting the fish and taking the bone out, we put the fish in parchment paper, which helped to lock in moisture and flavor. A seasoned fillet of branzino was placed on a bed of vegetables, such as julienne fennel bulb, leeks, celery, red bell peppers, and carrots with the basil butter on top, then wrapped in parchment paper, which was cut into a heart shape before being steamed in the oven until fully cooked.

Finally, we finished with the creamy polenta with wild mushrooms. We cooked polenta in a pot with chicken stock until it thickened and became creamy. Then we added some heavy cream and grated cheese just before serving. Wild mushrooms, which were shiitakes, we sautéed separately with some garlic and onions before being added to the polenta to create a rich and flavorful dish.

Describe the sensory results of the dish

Seared Scallops with Chorizo and Mint Pea Puree:

Taste: Scallops have a delicate, slightly sweet and briny flavor, which is complemented by the savory and slightly spicy flavor of the chorizo sausage. The mint pea puree adds a fresh, herbaceous note.

Texture: The scallops have a caramelized crust on the outside and be tender and moist on the inside. The chorizo sausage is slightly crispy on the outside and chewy on the inside. The mint pea puree is smooth and creamy.

Appearance: The seared scallops and sliced chorizo sausage are arranged on a plate with a dollop of green mint pea puree on side.

Branzino en Papillote:

Taste: The branzino is tender and flaky with a mild, slightly sweet flavor. The vegetables add a savory note to the dish.

Texture: The fish is moist and tender, while the vegetables should be cooked until they are tender but still have a slight crunch.

Appearance: The parchment paper is opened at the table, revealing a perfectly cooked fillet of fish on top of a bed of vegetables.

Creamy Polenta with Wild Mushrooms:

Taste: The polenta is creamy and slightly sweet with a subtle corn flavor. The wild mushrooms are savory and earthy with a slightly nutty flavor.

Texture: The polenta is smooth and creamy, while the wild mushrooms are slightly chewy and have a meaty texture.

Appearance: The polenta is served in a shallow bowl topped with sautéed wild mushrooms and a sprinkle of herbs.

Evaluation of results

Discuss the techniques that did work well

Overall, we executed each component of the meal well. The seared scallops were cooked to perfection with a caramelized exterior and tender interior. The mint pea puree added a flavorful and smooth component to the dish, made by cooking peas in vegetable stock and blending with fresh mint leaves and cream. The Branzino en Papillote was prepared with care, with a seasoned fillet of fish placed on a bed of vegetables, wrapped in parchment paper, and steamed to lock in moisture and flavor. The creamy polenta with wild mushrooms was made by cooking polenta in chicken stock and adding heavy cream and cheese before being served with sautéed shiitake mushrooms, garlic, and onions, creating a rich and flavorful dish.

Discuss the techniques that did not work well

We were almost done perfectly with all the steps this week so there was no technique we did not do well.

Conclusions

In conclusion, making Seared Scallops, Chorizo and Mint Pea Puree, Branzino en Papillote, and Creamy Polenta with Wild Mushrooms seemed like a successful endeavor. Each component of the dish was prepared with care, and attention was given to the cooking methods, flavors, and presentation. The scallops were seared to perfection, the Chorizo added a savory kick, and the mint pea puree added a smooth and flavorful contrast. The Branzino en Papillote was cooked with a delicate touch, resulting in a juicy and flavorful fillet. Finally, the creamy polenta with wild mushrooms was a rich and delicious side dish that complemented the rest of the meal perfectly. Overall, this class was an enjoyable and educational experience, where we learned new techniques and flavors to create a memorable and delicious meal.