The Completed Dish

The Completed Dish Video Index - Professional CookingWelcome to Stella Culinary's <em>Completed Dish Video Index</em>.

The purpose of this video series is to demonstrate how techniques can be used as building blocks to create restaurant quality dishes. Each episode comes complete with an extensive "show notes" section which links to all the supporting techniques and recipes used.

If you have any questions, please feel free to Ask Chef Jacob, or post a comment in our friendly community forum.

TCD 001| Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc

Pan Roasted Alaskan Halibut with Panzanella and Beurre Blanc - Video

We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.

We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.

TCD 002| Ahi Sashimi, Cantaloupe "Caviar," Dehydrated Sesame Oil

Ahi Sashimi with Cantaloupe Caviar - Video Recipe

The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.

TCD 005| Fresh Pasta Pappardelle with House Cured Pancetta and Fava Beans

TCD 005| Fresh Pasta Pappardelle with House Cured Pancetta and Fava Beans - Video

I'm really proud to present this video because it's a long time in the making; not necessarily the completed dish itself, but all the fundamental cooking techniques required to actually execute this dish properly. When the thought struck to start a cooking "blog" (back before I even created FCS), I originally intended to chronicle advanced cooking techniques from a working chef's perspective.

TCD 007| How To Garnish Food - A Quick Video Discussion

How to Garnish Food and Layout a Plate - Video

In this video we discuss how to garnish food and some concepts to take into consideration when planing a completed dish. This video was inspired by a question posted by a YouTube viewer regarding our "Composed Cauliflower Soup" video.

YouTube User nvj944 asks: "When doing this 'pour in presentation' what's the trick to the  garnishes? Are there some that work better than others. Also, the sliced cauliflower doesn't float right? So, you need to use a wide, shallow bowl otherwise the soup would cover up your beautiful presentation."

TCD 010| Sous Vide (Crispy Skin) Chicken Breast with Spring Vegetables

Sous Vide Chicken Breast with Spring Vegetables - Video Recipe

This video demonstrates how we prepare and cook our sous vide chicken breast that we're currently serving with sauted spring vegetables and a reduced shallot jus.

The chicken breast is first brined for 24 hours in a 5% brine and then rinsed. Next, the chicken breast is vacuum packed individually and cooked sous vide in 60ºC/140ºF water bath for 4 hours. On "the pickup," the chicken breast is cut out of the sous vide package and the skin is pressed into rice flour and then pan fried in chicken fat.

What makes this sous vide chicken breast great ...

TCD 011| Heirloom Tomato Capresse

Heirloom Tomato Caprese Salad - Video Recipe

Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?

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