ENRICHMENT
Overview
Personal enrichment and hands-on learning can make a vacation and are a hallmark of traveling aboard a Holland America Line ship. Start with the Culinary Arts Center, presented by Food and Wine Magazine. This world-class demonstration kitchen is available on every ship for classes and seminars, taught by our own Master Chefs or culinary guests.
Our newest feature is the Holland America Line Digital Workshop powered by Microsoft Windows. Guests will be able to "show and tell" their vacation memories, learning how to share all their digital memories through email, blogging and social networking. Whether you are a novice or an expert,your friends and family can share your experiences, even before you return home.
Every ship boasts a remarkable and extensive art collection, collectively valued at millions of dollars. Art Tour podcasts are available on every ship to guide you in your journey to discover the art onboard your ship.
Travel guides are another feature, providing a pleasant and knowledgeable immersion into the regions visited, to enhance your experience of each port.
Culinary Arts Center
- Overview
- Guest Chef Schedule
- Featured Guest Chef Recipes
- Passion Fruit Marinated Tuna With Dragon Fruit, Almond And Dijon
- Grilled Halibut with Roasted Asparagus and Squash Emulsion
- Marinated White Anchovies on Quinoa Croquettes with Spicy Saffron Aioli
- Lobster Cheesy Mac
- Charbay Pomegranate Cocktail
- Glazed Black Grouper with Thai Sweet Rice, Baby Eggplant, Bok Choy and Coconut Curry Sauce
- Lemon Condensed Milk Pound Cake with Raspberry Yogurt Swirl Sherbet
- Chocolate SchottsTM Cookies
- Seared Rare Sea Scallops with Truffled Ramps & Duck "Lardo"
An Experience to Savor
The Culinary Arts Center program, presented by Food & Wine Magazine, is a groundbreaking program that integrates guests' love for fine food and wine with a unique and entertaining experience. Immerse yourself in the unique traditions and tastes of the ports of call you will visit. Sample fine wines from around the world or learn to make a new gourmet dish in a hands-on cooking class taught by our own Master Chefs or Culinary Guests.
Click here to view Kids & Teens Culinary Arts Center Program
The Culinary Arts Center also features:
- An innovative theatre-style venue with a state-of-the-art demonstration kitchen
- Multiple large plasma video screens so you don't miss the fine details (or you can watch the broadcast from the comfort of your own stateroom)
- Cooking demonstrations and hands-on cooking classes by our own award-winning chefs and their culinary staff
- Wine and cheese experts hosting special wine tastings and food pairing seminars
- Special guest chefs, wine experts and leading cookbook authors who appear in the pages of Food & Wine magazine
- Book signings, Q&A sessions, market tours in selected ports of call
Demonstrations and Seminars from Top Chefs
The Culinary Arts Center, presented by Food & Wine Magazine, provides guests on select Holland America cruises the opportunity to experience demonstrations and hands-on classes conducted by top chefs, wine experts, and leading cookbook authors from the pages of Food & Wine Magazine. Onboard all sailings, you will learn tricks-of-the-trade from top professionals, try your hand at preparing dishes and taste wines representative of the specific ports-of-call you will visit. Guests on selected cruises will also receive Food & Wine recipe cards and wine tasting notes that you may take home along with copies of the magazine. Other opportunities might include book signings, question and answer sessions, specially designed dinner menus and more. Previous guest chefs include:
- Jacques Torres - Chocolatier Extraordinaire.
- Max McCalman - Maître Fromager,
Artisanal Premium Cheese. - Marcus Samuellson - Chef of Aquavit and Ringo, NYC.
- Susan Sokol Blosser - President and wine visionary, Sokol Blosser Winery, Dundee, OR.
Frederic Castan
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Frederic Castan
Executive Chef St. Regis Resort, Monarch Beach Frederic Castan has over 30 years experience, including those as Executive Chef of the St. Regis Resort, Monarch Beach and the Sofitel Chicago Water Tower. A native of Avignon, France, he trained in Marseille and has served as the executive chef at Bighorn Golf Club in Palm Desert, the Westin South Coast Plaza in Costa Mesa, and Ritz Carlton Pasadena. Castan focuses on details that will impress his guests while maintaining a simple and elegant menu focusing on flavor, incorporating his favorite ingredients; fresh herbs from Provence, garlic, extra virgin olive oil and balsamic vinegar. View Culinary Guest Biography |
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Steven Greene
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Steven Greene
Partner, Executive Chef, Devereaux's Steven Devereaux Greene's career started at age 16, and he quickly rose to chef de cuisine at South Carolina's only 5-Star restaurant, the Dining Room at Woodlands Resort & Inn. He staged in the famous kitchens of Azul and at Joel Robuchon and Alex's, Alessandro Stratta's celebrated restaurant at the Wynn. In 2005, Greene transformed a century-old cigar factory in Greenville, South Carolina into his namesake restaurant and Devereaux's gained a reputation as one of the premier culinary establishments in the South. His "no boundaries" menu features both Southern classics and modern delights. View Culinary Guest Biography |
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James Mazzio
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James Mazzio
Executive Chef, Via - Denver CO. One of the nationīs up-and-coming chefs, Mazzio will open a full service restaurant at The Studio at Long Grove, the largest fine art dealer in the Chicago area for the last 14 years. A Philadelphia native, Mazzio moved west to Aspen, Colorado, when he was 19. There he worked at the acclaimed Mezzaluna, Silver City Grille and Renaissance restaurants before returning to work at Restaurant Daniel in New York. He studied under renowned chefs including Charles Dale, Daniel Boulud and Thomas Keller, eventually making his way back to Colorado as Executive Chef at Boulderīs 15° Restaurant. View Culinary Guest Biography |
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Suzzette Metcalfe
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Sean Brock
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Sean Brock
Nominated in 2008 for James Beard Award "Rising Star Chef" Chef Sean Brock began his career at the Peninsula Grill in Charleston, South Carolina, was Executive Chef at Hermitage Hotel in Nashville and at McCrady's Restaurant in Charleston, South Carolina. He started a 2.5 acre biodynamic farm on Wadmalaw Island, to enable a true field-to-table experience, using heirloom seeds, and producing 90% of the vegetables for the restaurant. He says, "When you push a carrot seed into the ground and stare at it for sixty days waiting for it to grow, you look at that carrot differently when it finally makes its way into the kitchen and onto someone's table." View Culinary Guest Biography |
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Olga Krasnoff
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Olga Krasnoff
Tabletop Specialist and Consultant Olga Krasnoff won a "You're What We're Famous for Award" for her work at Neiman Marcus and received the "Style Award" from Fashion Group International in 1999. For Tiffany & Co., she coordinated the Jewel Ball for Las Patronas, the America Garden Event for St. Germaine Auxiliary and won Tiffany's prestigious "Atlas Award" as Senior Interior Designer at Macy's. She collaborated with Home & Garden TV celebrities Kitty Bartholomew, Joe Ruggirio, Chris Casson Madden and International Designer Agnus Bourne. Olga is currently employed as a tabletop specialist and consultant at Bloomingdales. View Culinary Guest Biography |
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Joshua Humphrey
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Joshua Humphrey
Executive Chef for Sam & Harry's in Schaumburg, Ill. Joshua Humphrey is executive chef for Sam & Harry's in Schaumburg, Ill. The Chefs in America organization named him one of the top 20 new chefs in Chicago. At age 14 he was hired to fry fish at a local Elk's Lodge in Michigan, paid his way through Central Michigan University by cooking, and was chef for the specialty restaurant at the elegant Renaissance Dallas Hotel. Chef Humphrey takes great pains to work with the freshest seafood and other ingredients and loves the level of culinary freedom available at Sam & Harry's. His patrons can savor the results of this creativity. View Culinary Guest Biography |
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Christy Pope and Chad Solomon
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Christy Pope and Chad Solomon
Master Mixologists, Cuff and Buttons - New York City, NY Christy Pope and Chad Solomon are one of the world's most talented duos working in the spirits industry. Honing their craft in New York's vanguard establishments: Milk & Honey, Pegu Club, Little Branch, and Flatiron Lounge, they inspire bartenders, culturize establishments, and bring the "spirit" to events around the world through their acclaimed luxury cocktail catering company Cuff & Buttons™, and consulting with the uber beverage consultancy Liquid Relations™. Christy and Chad have been featured in: The New York Times, The Los Angeles Times, The Washington Post, Food & Wine, Imbibe, The Robb Report, Lucky Magazine and Modern Bride. View Culinary Guest Biography |
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Paulette Mitchell
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Paulette Mitchell
Culinary Instructor and Author of 11 Cookbooks Paulette is known internationally for her quick-to-prepare healthful recipes with a gourmet flair. She most recently published A Beautiful Bowl of Soup and The Spirited Vegetarian, which was awarded "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette's 15-Minute Gourmet cookbook series was honored as "Best Cookbook Series" at the 2000 World Cookbook Fair in Perigueux, France in November, 2000. She also contributes to numerous culinary publications, including Cooking Light Magazine and Cooking Pleasures Magazine. Her daily column of cooking tips and recipes appears on over 100 television station web sites coast-to-coast.
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Lindsay Autry
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Andrew Zimmern
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Dean Corbett
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George Geary
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Goving Armstrong
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Goving Armstrong
Executive Chef & Partner of Table 8 Chef Govind Armstrong is executive chef/partner of Table 8 Los Angeles and South Beach and is committed to California-style cuisine, focusing on fresh seasonal ingredients from local farmers. At age 13 he worked with Wolfgang Puck in Spago's inaugural year. He's worked at City Restaurant, Patina, was consultant chef for Air New Zealand and guest chef aboard the Queen Mary 2. He was featured in People Magazine's 50 Most Beautiful Issue, as well as Bon Appetit, Gourmet, O Magazine and on television's Iron Chef America/Food Network, The Today Show and more. His first cookbook is "Small Bites, Big Nights." |
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Brad Farmerie
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Brad Farmerie
Public Restaurant, New York City Currently Chef at Public Restaurant in New York City, Brad Farmerie obtained his "Grande Diplome" at Le Cordon Bleu. His many trips through the wine regions of Australia and New Zealand have heavily influenced his choices when writing Public's unique and cutting edge wine list. Among his many accolades, he was named one of Global magazine's top 50 international "Chefs to Watch," and a 2005 and 2006 New Zealand Food and Wine Ambassador. Public was the Time Out critics pick for "Best Brunch" in NYC, and was one of Zagat's 2004 Top 10 Newcomers. View Culinary Guest Biography |
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Judy Bart Kancigor
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Judy Bart Kancigor
Feature Writer and Food Columnist Judy Bart Kancigor is a writer and popular teacher of Jewish cooking and family life. Her first cookbook, Melting Pot Memories, sold 11,000 copies, and Workman Publishing offered to publish her new book, Cooking Jewish: 532 Great Recipes from the Rabinowitz Family, which chronicles five generations of her family through its recipes, photos and stories. Daughter of the late singer Jan Bart, Judy has delighted audiences across the country, appearing in synagogues and cooking schools. View Culinary Guest Biography |
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Bruce Weinstein and Mark Scarbrough
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Bruce Weinstein and Mark Scarbrough
Authors, "Ultimate" cookbook series Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times. View Culinary Guest Biography |
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Paulette Mitchell
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Paulette Mitchell
Culinary Instructor and Author of 11 Cookbooks Paulette is known internationally for her quick-to-prepare healthful recipes with a gourmet flair. She most recently published A Beautiful Bowl of Soup and The Spirited Vegetarian, which was awarded "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette's 15-Minute Gourmet cookbook series was honored as "Best Cookbook Series" at the 2000 World Cookbook Fair in Perigueux, France in November, 2000. She also contributes to numerous culinary publications, including Cooking Light Magazine and Cooking Pleasures Magazine. Her daily column of cooking tips and recipes appears on over 100 television station web sites coast-to-coast.
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Olga Krasnoff
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Olga Krasnoff
Tabletop Specialist and Consultant Olga Krasnoff won a "You're What We're Famous for Award" for her work at Neiman Marcus and received the "Style Award" from Fashion Group International in 1999. For Tiffany & Co., she coordinated the Jewel Ball for Las Patronas, the America Garden Event for St. Germaine Auxiliary and won Tiffany's prestigious "Atlas Award" as Senior Interior Designer at Macy's. She collaborated with Home & Garden TV celebrities Kitty Bartholomew, Joe Ruggirio, Chris Casson Madden and International Designer Agnus Bourne. Olga is currently employed as a tabletop specialist and consultant at Bloomingdales. View Culinary Guest Biography |
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James Clary
Owner & Chef, Clary's In 1989, with his brother Tom, James Clary opened Clary's American Grill in his hometown of Springfield, Missouri. After 18 years as one of the town's top restaurants, James says "My interest is for providing my guests with the absolute best possible dining experience, including spectacular food, service, and setting. Wine has to be the right temperature, drinks prepared properly, etiquette followed and portions have to be such that people recognize the value. Fish must be fresh and produce and meats bought locally. My business is about attention to detail for those accustomed to special attention." View Culinary Guest Biography |
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George Geary
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Michael Kloeti
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Michael Kloeti
Vermont Chef of the Year Switzerland native Michael Kloeti has worked in New York City's 4-star Lespinasse and the award winning Lodge at Koele in Lanaii, Hawaii. He offers innovative European cuisine using local, organic products, and is passionate about teaching children & their parents the personal & global benefits of sustainable agriculture. Michael has a regular cooking segment on Vermont news television and has been invited as a guest chef in locations from Disney World to Boston. View Culinary Guest Biography |
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Denise Vivaldo
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Denise Vivaldo
Founder of Food Fanatics Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies. View Culinary Guest Biography |
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Lee Hilson
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Lee Hilson
Executive Chef of Royal Palms Resort and Spa At 16, Lee Hillson enrolled in culinary school at Bournemouth and Poole College in his native England. After graduation he worked at the Hyatt in Austin, Texas, London's Roux Patisserie, the Michelin star Le Poussin in Hampshire, England and Hintlesham Hall in Ipswich. He served as Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island, and Sous Chef at T. Cook's at Royal Palms Resort in Phoenix, later becoming Executive Chef. View Culinary Guest Biography |
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David McMillan
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David McMillan
Chef & Owner of 62 Main California native Chef David McMillan has been chef, owner, and caterer for top rated restaurants, hotels, Hollywood celebrities and world dignitaries. Former commis at Café Konig in Baden Baden, Germany, he's worked with Europe's most prestigious wine chateaus. Executive chef at Beverly Hill's famed Peninsula Hotel, and partner/executive chef of Legacy Restaurant, David presided over what LA Magazine voted one of the Ten Best New Restaurants in LA. David is now chef and owner of 62 Main in Colleyville, with food shaped by McMillan's Northern California roots with Bordeaux, Burgundy, and Napa accents. View Culinary Guest Biography |
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Passion Fruit Marinated Tuna With Dragon Fruit, Almond And Dijon
MICHAEL BLOISE,WISH, MIAMI BEACH
FOR THE MARINADE
4 tuna loin portions, 6-8 ounces1 Florida passion fruit, fresh
3 tablespoons soy sauce
1 tablespoon parsley, chopped
Combine all ingredients in a bowl and marinated tuna for 2 hours in refrigerator.
FOR THE SALAD1 Dragon fruit, peeled and diced into 1/4 " chunks
4 portions of your favorite greens (spinach, watercress, red oak, etc)
1/2 cup almonds, slivered
1 red onion, small julienne
6 ounces Dijon dressing *see below
FOR THE DRESSING
1 shallot, peeled and sliced
2 thyme sprigs picked
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons rice wine vinegar
2 cups vegetable oil
PREPARATION
Combine all the ingredients, except oil, in a food processor. After mixture is semi-smooth, slowly drizzle in the oil until dressing has reached proper consistency. You may need to add more or less oil, depending on your preference. Season with salt and pepper to taste. Reserve in refrigerator. Grill the tuna, slice and serve over dressed salad. Enjoy!
Passion Fruit Marinated Tuna With Dragon Fruit, Almond And Dijon
MICHAEL BLOISE,WISH, MIAMI BEACH
FOR THE MARINADE
4 tuna loin portions, 6-8 ounces1 Florida passion fruit, fresh
3 tablespoons soy sauce
1 tablespoon parsley, chopped
Combine all ingredients in a bowl and marinated tuna for 2 hours in refrigerator.
FOR THE SALAD1 Dragon fruit, peeled and diced into 1/4 " chunks
4 portions of your favorite greens (spinach, watercress, red oak, etc)
1/2 cup almonds, slivered
1 red onion, small julienne
6 ounces Dijon dressing *see below
FOR THE DRESSING
1 shallot, peeled and sliced
2 thyme sprigs picked
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons rice wine vinegar
2 cups vegetable oil
PREPARATION
Combine all the ingredients, except oil, in a food processor. After mixture is semi-smooth, slowly drizzle in the oil until dressing has reached proper consistency. You may need to add more or less oil, depending on your preference. Season with salt and pepper to taste. Reserve in refrigerator. Grill the tuna, slice and serve over dressed salad. Enjoy!
Grilled Halibut with Roasted Asparagus and Squash Emulsion
ALEXANDRA GUARNESCHELLI, BUTTER, NYC
This dish goes great with a Pinot Blanc or White Rioja.
SERVES FOURINGREDIENTS
4 tablespoons unsalted butter
1 large yellow onion, peeled and thinly sliced
2 shallots, peeled and thinly sliced
1 cup orange juice, (preferably freshly squeezed)
juice from 3 lemons
2 small green zucchini, thinly sliced
2 small yellow "summer" squash, thinly sliced
2 Granny Smith apples, cored and thinly sliced (do not peel)
2 teaspoons Spanish saffron threads
2 teaspoons ground cumin
2 teaspoons ground coriander (dried)
1 teaspoon ground ginger (dried)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 each 8-ounce halibut filets, skinless
20 pieces Green "Pencil" Asparagus, lightly blanched for 2 minutes and cooled in an ice bath
PREPARATION
MAKE THE SQUASH EMULSION:
Melt butter over low heat in a medium pot. Add the onion and the shallot and season with salt and pepper. Cook 5-8 minutes, or until the onion is tender.
Add the orange juice, lemon juice, zucchini and yellow squash. With a large metal spoon, stir until all of the vegetables are mixed. Cook over low heat for an additional 10 minutes.
Add the apple, saffron, cumin, coriander and ginger. Stir to mix. Season with salt and pepper. Cook for an additional 10 minutes.
While the sauce is hot, blend in batches in the blender or food processor until smooth. Taste for seasoning and reserve.
COOK THE FISH:
Heat one tablespoon of olive oil in a sauté pan over medium heat.
Season the fish on both sides with salt and pepper, and when oil begins to smoke lightly, place the halibut in the pan. Cook 2-3 minutes, or until light golden brown on first side.
Flip the fish over, and continue to cook, 5-8 minutes, to desired temperature.
COOK THE ASPARAGUS:
While fish is cooking, heat the remaining olive oil in a medium sauce pan. Add the asparagus, and lightly sauté until warm. Season with salt and pepper.
TO SERVE
Pour a round circle of the emulsion in the center of each of four dinner plates. Arrange 5 asparagus in the sauce on each plate and the halibut on top.
Marinated White Anchovies on Quinoa Croquettes with Spicy Saffron Aioli
BRAD FARMERIE, PUBLIC, NYC
SERVES 8
MARINATED ANCHOVY
24 boqueron (Spanish anchovies in oil)
1 clove garlic, thinly sliced
1/2 teaspoon dried oregano
Zest of 1/2 a lemon
1 red chili, cut into affine dice
1/4 cup extra virgin olive oil
8-10 cilantro stems- finely chopped
A few grinds of pepper
Drain the oil off of the fish and lay them in a single layer in a shallow dish.
Separately, combine all of the other ingredients in a mixing bowl and whisk them together.
Pour the mixture over the drained anchovies and refrigerate overnight.
SAFFRON AIOLI
This will make more than you need but it keeps well in the refrigerator
1/4 cup chardonnay vinegar
A big pinch of saffron
2 cloves garlic
1/2 shallot, thinly sliced
1 bay leaf
A few shakes of Tabasco
1 cup mayonnaise
In a saucepan, combine all of the ingredients except the mayonnaise. Place on a low heat and simmer until the liquid is almost evaporated. Remove the bay leaf and place the contents of the pot into a food processor. Add the mayonnaise and process to a fine puree. Set aside until needed.
QUINOA CROQUETTES
1/2 cup quinoa
3/4 teaspoon salt
3 scallions, thinly sliced
1/4 cup of grated parmesan cheese
2 tablespoons cilantro, fine chop
2 tablespoons parsley, fine chop
1 egg
1/4 cup flour
Place the quinoa in a saucepan over medium heat and lightly toast it for a few minutes. Add enough water to cover. Raise the temperature to a simmer and cook for about 12-15 minutes, when the quinoa will be al dente. Strain off the liquid and spread the quinoa on a sheet pan to cool. When cool, place quinoa in a mixing bowl and add all ingredients except the flour. Mix well. Add the flour, a little at a time, until well incorporated. Form into flattened balls and refrigerate until needed.
TO SERVE
Remove the quinoa croquettes from the refrigerator and deep fry at 375 until golden brown. Remove from the oil, allow them to drain, and season lightly with salt. Place three croquettes on each plate, top with a dollop of saffron aioli, and one marinated anchovy. Garnish the plate with micro greens and pickled onions. Enjoy!
Lobster Cheesy Mac
MARLIN KAPLAN, ONE WALNUT - CLEVELAND, OH
SERVES 8
INGREDIENTS
2 cups Black Butte Reserve cheese, grated
1 cup Gruyère cheese, grated
1 cup cream cheese
4 cups heavy cream
4 cups dry macaroni
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
2 cups lobster meat, chopped
Salt and ground pepper, to taste
1/2 cup roasted red peppers, julienne
1/2 cup cilantro, chopped
1 tablespoon bread crumbs
4 tablespoons cilantro, chopped (for garnish)
PREPARATION
In top of double broiler, combine Black Butte, Gruyère and cream cheese, melt until mixture becomes creamy. Slowly add cream continuing to stir until smooth.
In large put of boiling salted water, cook macaroni 8-10 minutes, until al dente.
In large sauté pan, heat olive oil. Add shallots and garlic, cook until golden. Add lobster and cook until opaque. Season with salt and pepper.
Drain pasta and add to lobster mixture. Add cheeses sauce, red peppers, and cilantro. Mix well. Divide mixture among 8 medium ramekins or pour into large casserole. Sprinkle on Parmesan cheese and bread crumbs. Bake in preheated 350°F oven for 7-8 minutes or until bread crumbs are golden brown and cheese bubbles. Remove from oven. Sprinkle on cilantro and serve.
TIPS
- Serve with a large mixed green salad with lemon dressing and warm sourdough bread.
- Substitute shrimp or crab meat for lobster.
- Drizzle on a little spicy basil as Cheesy Mac comes out of the oven.
Charbay Pomegranate Cocktail
MARKO KARAKASEVIC, CHARBAY WINERY AND DISTILLERY, ST. HELENA, CA
2 ounces Charbay Pomegranate Vodka
1 ounce Odwalla Pomegranate-Mango juice
Combine ingredients in a shaker with ice.
Shake until frosty and strain into a martini glass.
Garnish with a lemon twist.
Glazed Black Grouper with Thai Sweet Rice, Baby Eggplant, Bok Choy and Coconut Curry Sauce
DEAN JAMES MAX, 3030 OCEAN, FT. LAUDERDALE, FL
3 pounds black grouper fillet
2 tablespoons sesame oil
2 tablespoons brown sugar
4 green onions
4 ounces soy sauce
2 cups sticky Thai sweet white rice
1 cup water
1 can coconut milk
1 tablespoon salt
1 head baby bok choy
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoonbutter
20 baby eggplant
2 cups olive oil
2 tablespoons honey
4 tablespoons balsamic vinegar
1 sprig thyme
2 shallots
2 tablespoons coriander seed
1 bay leaf
PREPARATION
Cut the grouper fillet into perfect 7-ounce pieces. Chop the scraps and sauté them with sesame oil in a non-stick pan over medium heat. Cook for 30 seconds until cooked only halfway. Transfer the grouper while hot to a bowl with the brown sugar, chopped green onions, and soy sauce, then stir it well. Let the mixture cool. Keep it in the refrigerator until you are ready to wrap the sticky rice rolls.
Score the bottom of the baby eggplant leaving them whole, but flesh exposed. Mince the shallots and warm them in a couple of tablespoons of the oil in a small pot. Add the honey and cook for 20 seconds. Deglaze with the vinegar and cook 30 more seconds. Add the thyme, eggplant, and the rest of the oil. Season the oil with salt, coriander, bay leaf, and pepper. Cook the eggplant over a very low flame for 15 minutes, or until tender. Keep in the oil until needed.
To cook the rice, place the rice, water, coconut