(The Tucci Table, page 208)
Vodka Martinis
(Tucci with Eric Ripert, Reserve Channel)
Roasted Sea Bass 'Branzini'
(The Tucci Table, page 88)Lemon Risotto
(The Tucci Table, page 67)
Master Chef Eric Ripert hosts an internet cooking program entitled On The Table on the Reserve Channel. He frequently invites celebrity guest chefs, and Stanley Tucci appeared to cook sea bass and risotto recipes from his most recent cookbook, The Tucci Table.
Tucci also shared his formidable skill in making vodka martinis as well. If you get a chance to watch that episode, it is a terrific visual tutorial on making risotto. Perhaps even more enjoyable was to witness the consumption of vodka over the course of the program!
We thought it would be fun to attempt the same dishes, exactly as they prepared them in the video, including the mixed drinks.
During our previous wild foray for rabbit, we had stopped at Whole Foods, and inadvertently learned that every Friday, they receive a fresh delivery of whole Branzini, flown in from Greece. So for this recipe, we returned to purchase three whole fish. Jamesy, the man working the fish counter, volunteered to split, gut, descale, and clean the gills for us. When finished, the fish were gorgeous, and ready to cook.
Once home, the two of us began to make fresh chicken stock (for the risotto) from a whole chicken and the leftover chicken wings from Super Bowl Sunday. For the next two hours, our pot would simmer, filling the kitchen with the rich poultry aroma.
Then, we started as Eric Ripert and Stanley Tucci did in their video, with the vodka first. We used the same vermouth (Noilly Pratt) and scotch (Johnnie Walker Red Label) that Tucci did in their samples, but since Aylesbury Duck vodka was not available, we used Chopin potato vodka from Poland. We rinsed glasses of ice with the scotch and vermouth, draining them quickly before adding large doses of vodka.
Two hours of drinking vodka while simmering our chicken stock ... this could either lead to fantastic results or complete disaster. There was also the high likelihood that, at some point, we would not know the difference.
Michelle was amazingly masterful with a razor-sharp mincing knife, after untold vodka martinis, as she finely-chopped the garlic, onions, and shallots. Tom carefully spooned scum from the stock pot (one of his specialties). Eventually, the stock was ready, and we could begin the primary dishes.
'Branzino' is the northern Italian word for Greek sea bass. When used in plural, the word becomes 'Branzini'. In Greece, where these fish were sourced, they are considered a delicacy.
Each fish was laid on the cutting board, generously salted and peppered, and then stuffed with garlic, lemon, rosemary, thyme, and parsley. All three fish were placed in a large, well-oiled pan. We poured in a cup of Mulderbosch Chenin Blanc, 2011. Cherry tomatoes were tossed loosely into the pan as a final accompaniment. The entire process couldn't have been easier!
We set the pan aside while the risotto was further prepped.
Tom prudently pulled out a remote thermometer, usually used for our Thanksgiving turkey, to check the oven temperature. Sure-enough, it was running twenty degrees cooler than its setting. By simply adjusting the dial upwards, we achieved the appropriate temperature, and the fish were then inserted in the oven.
Meanwhile, Michelle was melting fresh butter in a large sauté pan. From what we had read in Tucci's cookbook and seen in the above video, the proper preparation of risotto is almost an art form. With too much stock, it can be watery. With too little, it can get dry. It can become sticky if overcooked. It can become 'chalky' if undercooked. Tucci described the process as 'a delicate one', so the two of us worked closely to follow directions carefully.
With Michelle stirring constantly (at times with a silicone spatula), Tom added each ingredient, including Tucci's recommended Vialone Nano rice, and adjusted the temperature as needed. We teamed very well on this one and were rewarded, as the risotto became a perfect al dente.
First time lucky ... or budding geniuses at work?
We will never know for sure.
With the oven temperature finally set correctly, the fish were roasting beautifully. We turned them, added more wine, and let them cook for ten more minutes. When we pulled the pan, the fish looked gorgeous and their fragrance was even better.
We let the fish set for a few minutes while we dressed the risotto with lemon zest, parsley, and micro-grated Parmigiano-Reggiano cheese.
We took a few photographs of the picture-perfect results and then reluctantly began pulling the fish apart. Prying one open, the meat fell completely off the spine in large slabs with almost no effort. On our plates, the white flesh separated easily with our forks and its mild flavor virtually melted in our mouths.
This was restaurant-quality food, folks! And frankly, we were still slightly amazed that we could do it!
We learned three important things:
1. When the oven temperature is right, the food turns out right.
2. Proper preparation of risotto requires much effort and concentration.
3. Heavy consumption of vodka appears to increase our chances of success in the kitchen significantly.
We look forward to doing this one again!!
-----
During our previous wild foray for rabbit, we had stopped at Whole Foods, and inadvertently learned that every Friday, they receive a fresh delivery of whole Branzini, flown in from Greece. So for this recipe, we returned to purchase three whole fish. Jamesy, the man working the fish counter, volunteered to split, gut, descale, and clean the gills for us. When finished, the fish were gorgeous, and ready to cook.
Once home, the two of us began to make fresh chicken stock (for the risotto) from a whole chicken and the leftover chicken wings from Super Bowl Sunday. For the next two hours, our pot would simmer, filling the kitchen with the rich poultry aroma.
Then, we started as Eric Ripert and Stanley Tucci did in their video, with the vodka first. We used the same vermouth (Noilly Pratt) and scotch (Johnnie Walker Red Label) that Tucci did in their samples, but since Aylesbury Duck vodka was not available, we used Chopin potato vodka from Poland. We rinsed glasses of ice with the scotch and vermouth, draining them quickly before adding large doses of vodka.
Two hours of drinking vodka while simmering our chicken stock ... this could either lead to fantastic results or complete disaster. There was also the high likelihood that, at some point, we would not know the difference.
Michelle was amazingly masterful with a razor-sharp mincing knife, after untold vodka martinis, as she finely-chopped the garlic, onions, and shallots. Tom carefully spooned scum from the stock pot (one of his specialties). Eventually, the stock was ready, and we could begin the primary dishes.
'Branzino' is the northern Italian word for Greek sea bass. When used in plural, the word becomes 'Branzini'. In Greece, where these fish were sourced, they are considered a delicacy.
Each fish was laid on the cutting board, generously salted and peppered, and then stuffed with garlic, lemon, rosemary, thyme, and parsley. All three fish were placed in a large, well-oiled pan. We poured in a cup of Mulderbosch Chenin Blanc, 2011. Cherry tomatoes were tossed loosely into the pan as a final accompaniment. The entire process couldn't have been easier!
We set the pan aside while the risotto was further prepped.
Tom prudently pulled out a remote thermometer, usually used for our Thanksgiving turkey, to check the oven temperature. Sure-enough, it was running twenty degrees cooler than its setting. By simply adjusting the dial upwards, we achieved the appropriate temperature, and the fish were then inserted in the oven.
Meanwhile, Michelle was melting fresh butter in a large sauté pan. From what we had read in Tucci's cookbook and seen in the above video, the proper preparation of risotto is almost an art form. With too much stock, it can be watery. With too little, it can get dry. It can become sticky if overcooked. It can become 'chalky' if undercooked. Tucci described the process as 'a delicate one', so the two of us worked closely to follow directions carefully.
With Michelle stirring constantly (at times with a silicone spatula), Tom added each ingredient, including Tucci's recommended Vialone Nano rice, and adjusted the temperature as needed. We teamed very well on this one and were rewarded, as the risotto became a perfect al dente.
First time lucky ... or budding geniuses at work?
We will never know for sure.
With the oven temperature finally set correctly, the fish were roasting beautifully. We turned them, added more wine, and let them cook for ten more minutes. When we pulled the pan, the fish looked gorgeous and their fragrance was even better.
We let the fish set for a few minutes while we dressed the risotto with lemon zest, parsley, and micro-grated Parmigiano-Reggiano cheese.
We took a few photographs of the picture-perfect results and then reluctantly began pulling the fish apart. Prying one open, the meat fell completely off the spine in large slabs with almost no effort. On our plates, the white flesh separated easily with our forks and its mild flavor virtually melted in our mouths.
This was restaurant-quality food, folks! And frankly, we were still slightly amazed that we could do it!
We learned three important things:
1. When the oven temperature is right, the food turns out right.
2. Proper preparation of risotto requires much effort and concentration.
3. Heavy consumption of vodka appears to increase our chances of success in the kitchen significantly.
We look forward to doing this one again!!