Oakland Community College Culinary Studies Institute

These recipes are courtesy of Chef Julie Selonke and Athena Bolger from Oakland Community College Culinary Studies:

GRILLED SALMON WITH CARROT PUREE AND ANCHOVY BROWN BUTTER

YIELD: 4 MAIN COURSES
INGREDIENTS    AMOUNT    METHOD
For Fish:
Salmon, deboned & skinned 6 oz.  
Lemon Zest, (save juice)
Thyme, fresh, chopped
Parsley, fresh, chopped
Salt and freshly cracked pepper

Carrot Puree:
Carrot, peeled, sliced thin
Good light olive oil
Onion, diced
Salt and freshly cracked pepper

Spinach Salad:
Baby spinach
Reserved lemon juice
Good light olive oil
Salt and freshly cracked pepper

Anchovy Balsamic Brown Butter:
Butter, unsalted
White balsamic vinegar
Anchovies, drained if in oil, mince
Gooseberries or cherry tomatoes
Salt and freshly cracked pepper
    
1 ½ pounds
2 tsp.
2 tsp.
2 tsp.
To taste


1 ½ pounds
½ cup
1 small
To taste


¼ pound
1 ½ tsp.
1 tbsp. + 1 tsp.
To taste


6 tbsp
1 tsp.
1 tsp
1 cup
To taste    For Fish:
1.    Season fish with lemon zest, thyme, parsley and refrigerate for 3 hours.
2.    After marinating, brush fish with light olive oil; season both sides with salt and freshly cracked pepper and on an immaculately clean and well-oiled grill, and mark the fish - then place in small roasting pan that will accommodate fish.
3.    Finish in 400 degree oven for approximately 6- 8 minutes or until it reaches an internal temperature of 135 degrees.
For Carrot Puree:
1.    Preheat medium sized sauté pan, add half of the olive oil and all of the diced onions, season with salt and freshly cracked pepper - cook until onions become translucent.
2.    Add carrots to onion pan and cook until carrots have lightly caramelized and are tender.  
3.    Puree in food processor until smooth and with motor running slowly drizzle remaining olive oil.  Adjust seasoning to taste with salt and freshly cracked pepper.
For Salad:
1.    In a medium sized bowl add lemon juice, pinch of salt and freshly cracked pepper, and slowly mix in olive oil.  Right before serving coat spinach in mixture - season to taste with salt and freshly cracked pepper.
For Brown Butter:
1.    Place butter in sauté pan and allow it to slowly melt - as the butter melts the solids will caramelize and become golden brown (watch this closely as the butter can easily go from brown to burnt).  Add the white balsamic and anchovies to brown butter (this will hiss and possibly pop so wear an apron and keep sleeves rolled down).  You may complete the sauce up to this point and then hold until ready to serve.
2.    To serve take warm brown butter mixture and add gooseberries - allow them to warm gently and then spoon over fish.  

Cranberry & Rosemary Infused Martini

YIELD: 3 cocktails

INGREDIENT   
INFUSED VODKA:
Vodka
Cranberries (crushed)
Lemon Zest

Poma Liquor

SIMPLE SYRUP:
Sugar
Water
Rosemary (fresh)
16 oz.
¼ c.
¼ of a lemon
4 oz.
1 c.
1 ½ c.
2 sm. sprigs    
1.    Combine vodka, pressed cranberries and lemon zest in a non-plastic container with lid.
(This should be done 3-5 days in advance and kept in the refrigerator)

2.    The day before your event prepare the simple syrup by using a 1 qt. sauce pan.  Combine water, sugar and fresh rosemary.  Use medium heat and stir until sugar is dissolved.  Reduce heat to low and simmer for approx. 30 minutes for desired flavor.  Chill and hold in refrigerator.  

3.    The day of the event, strain vodka mixture and combine with the Poma Liquor.  Add simple syrup to taste -  Approximately ¼- ½ c. for 20 oz. of alcohol.

4.    Serve in your favorite chilled glass.

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