As much as I complain about my lack of culinary skills, I figure I should do something about it! And I have…I’ve bought cookbooks and tried different recipes. But one thing I have not done is invest in cooking lessons. Two weeks ago I had the privilege of sitting under Sous Chef Priscilla Willis for an incredible private cooking lesson and demonstration with an Asian flare. How could I resist a gorgeous four star resort with ocean views and a healthy Asian meal? The event was in honor of American Diabetes Month and every course cooked was prepared with the goal of being healthy.
Chef Priscilla Willis specializes in light, healthy (often vegetarian), Asian fusion cuisine. My husband and I enjoy foods from a variety of cultures and I have to say that Japanese and Thai food are truly my favorites. Chef Willis began by preparing appetizer Nori Wraps with Miso Sauce. When I saw the finished product I was surprised that something so quick and easy could look (and taste) so good. The wraps include some of my favorite fruits and veggies like mangoes, avocados, and cucumbers. The mangoes give them just a tinge of sweetness, but it’s still very much a savory appetizer in my opinion. I could make these at home and snack on them regularly. Plus, they’re incredibly healthy with all the veggies and Tofu (for protein). Chef Willis prepared a Miso Sauce using Splenda, which was a surprise to me since I had no idea that Miso Sauce had a sweet component to it. I liked her recommendation to substitute agave nectar for the Splenda for those of us who don’t consume artificial sweeteners.
Nori Wraps
1 pkg. Firm Tofu, Julienne
2 each, Carrots Julienne
1 each, Cucumber, Julienne
2 each, Avocado, Slices
1 each, Mango, Slices
1 pkg. Nori Wrapper (Roasted)
1 head Bibb Lettuce
Place a sheet of Nori on a plate and filling (all the ingredients) down the diagonal center. To fold the wrap, bring up the bottom corner and begin rolling in the sides from the left to right. Or you can tuck the ends under each other and you will have a neat bundle. Serves 6
Miso Sauce
1 oz Miso Paste
1/2 cup water
2 oz. Rice Wine Vinegar
2 each Splenda
3 T. Peanut Butter
1 T Light Soy Sauce
2 T Sesame Oil
Whisk all ingredients until all come together. Taste for more seasoning.
Up next was a Poached Salmon with Soba Noodles and Vegetables in an Asian-Scented Broth. We followed Chef Willis into the kitchens (which was very cool!) for a first-hand demonstration on how to prepare this meal. The broth actually takes the longest (about 30 minutes) because it requires simmering for all of the ingredients to come together. The salmon literally takes 5-8 minutes to be fully cooked. Again, Chef Willis used Splenda in the broth, but you can substitute agave nectar. What I found interesting about the dish was her use of Soba Noodles which are actually whole wheat as opposed to white.
Poached Salmon with Soba Noodles and Vegetables in an Asian-Scented Broth
6, 6 oz. Salmon Filets
1 Cup White Wine
4 Cups Water
1 each, Lemon, Halves with Juice
1 tsp. Salt
4 each, Bay Leaves
Pinch, Black Peppercorn
Put wine, water, squeezed lemon halves, bay leaves, black peppercorn, salt in medium stockpot. Bring to a simmer on medium heat. Place salmon filets, gently in the bouillon, let cook for about 5-8 minutes or until desired doneness. Do not overcook.
Asian-Scented Soy Broth
3 oz. Reduced Sodium Soy Sauce
16 oz. Water
2 each Splenda
2 stalk each, Lemongrass
4 each, Star Anise
3 each, Ginger Slices
In a large stockpot, add water, soy sauce, star anise, sugar, lemongrass and ginger. Bring to a boil. Once boiling, reduce heat to a simmer for about 30 minutes.
Chef Willis ended with Fresh Strawberries with Balsamic Vinegar & Sorbet. The dessert was very light and tasty and the homemade sorbet was incredible. The one thing I found was that the Balsamic Vinegar Reduction glazed over the strawberries was a bit strong (that’s probably in part due to pregnancy hormones because I usually like balsamic vinegar). I think I can count on one hand the number of times I’ve made ice cream of any type from scratch but this recipe for sorbet looks easy enough (if only I had an ice cream maker…dream!). Again, it was a light and refreshing way to end the meal and I didn’t feel bloated or overly full (just content) afterwards.
Fresh Strawberries with Balsamic Vinegar & Sorbet
2 lbs Fresh Strawberries
2 oz. Balsamic Vinegar Reductino
1 Whole Lemon Zest
Combine strawberries, balsamic and lemon zest in a small bowl and let marinate for 2 minutes. Transfer the strawberries and balsamic in a serving dish and top with a scoop of Sorbet
Vanilla Sorbet
6 cups purified water
2 each, Vanilla Bean
9 pkg Sugar (Splenda)
2 oz egg white (ultra pasteurized)
In a medium saucepan, combine water, sugar, scraped vanilla bean and pod. Bring to a simmer. Remove from heat and let cool and freeze for 24 hours. Place mixture in an ice cream machine and let run for 10 minutes.
Starting in 2010, The Californian (a prestigious restaurant at the Hyatt Regency Huntington Beach Resort & Spa) will offer seasonal cooking lessons for guests and local residents. Each lesson will be season-focused and guests will learn to prepare meals like the one above. At this time I do not have pricing information or details on when the lessons will be offered, but as I learn more information, I’d be happy to provide it!
Disclosure: I did not receive compensation for this post. The Hyatt provided the meal and the photos used above, since I somehow managed to forget my camera.
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How fun!!!