America's Test Kitchen Season 26 Episode 8

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America's Test Kitchen (2001) Season 26 Episode 8 - Pan-Seared Halibut and Ma'amoul   #America'sTestKitchen #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00Humanities

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00:29Today on America's Test Kitchen, Ben makes Bridget pan-seared halibut with wilted bitter

00:43salad.

00:44Jack challenges Bridget and Julia to a head-to-head tasting of frozen puff pastry, and Erica makes

00:50Julia mamoo.

00:52It's all coming up right here on America's Test Kitchen.

00:59Sometimes, you gotta treat yourself right and make a fine dining experience in your own

01:09home kitchen.

01:10Well, lucky for me, today, I'm gonna get that fine dining experience thanks to Ben, who's

01:15inspired by a recipe from a recent trip.

01:18That's right, Bridget.

01:19I was in Paris recently, and I had an amazing salad while I was there, and I have a confession

01:23for you.

01:24I hate salads.

01:25I love you.

01:26This is a memorable meal for that reason, and it was a pile of cold bitter greens with

01:31like a hot salad dressing covering up a little monkfish filet.

01:35And so I wanted to recreate that dish at home because it made me so happy to be eating it.

01:38So the dish I had in Paris used monkfish filets, but at home, I wanted to use a fish that's

01:43a little easier.

01:44And so I use halibut here because it's nice and meaty, white fish, similar to the monkfish.

01:48But you truly could use salmon, you could use, honestly, catfish.

01:51You could use any kind of fish filet you want.

01:53You could even use chicken if you really wanted to.

01:55Hey!

01:56So I patted dry the halibut here, and I'm just gonna season it with a little bit of

01:59salt and pepper on both sides.

02:01So we are heating up about three tablespoons of olive oil in a 12-inch skillet over medium-high

02:06heat just until the oil is starting to smoke a little bit and kind of rippling on the surface.

02:10So I'm gonna add the halibut filets to the oil.

02:18So we're gonna let these cook for about eight to ten minutes.

02:20We're gonna be looking for 130 degrees on the inside, and we're gonna flip them about

02:24halfway through.

02:25And so while those are cooking, we're gonna prep the fennel.

02:27So we use one bulb of fennel, and what we're gonna do is actually use some of the fronds for

02:32the top of the salad greens, but then cook the bulb, and that kind of goes under the salad

02:36as well on top of the fish.

02:37So I'm gonna take about a quarter cup of these fennel fronds here, and you can just

02:41kind of tear them off with your hands and pack them into this little quarter cup measure

02:44here.

02:45Then I just wanna trim off these stalks here just to keep up a nice even bulb.

02:50I'll take all these fronds, put it back out of the way here.

02:54And then for this bulb, I'm gonna trim off the end here just to make it nice and flat.

02:58And then I'm gonna cut the fennel bulb lengthwise into about half-inch pieces, which ends up

03:02being about 12 wedges.

03:05Makes nice little even wedges, and cutting through the core helps to keep everything

03:07together, because we're gonna be frying and flipping these later.

03:10Got it.

03:11So I'm just gonna add these to the bowl here.

03:13Okay, so the halibut has been cooking for about four to five minutes now, so it's time

03:17to flip.

03:18So I'm just gonna flip over each filet, and that's what you want.

03:23Nice light golden brown sear.

03:24They're nothing too dark.

03:25So now that those are flipped over, I'm gonna move it back on the heat.

03:28And we're gonna continue cooking for about five more minutes until it reaches about 130

03:33degrees.

03:34Perfect.

03:35Well done.

03:36We're gonna transfer all these fillets to plates.

03:39So this is a nice, like, kind of single-serving piece of fish for each person, you know,

03:44so...

03:45You're starting the restaurant plating.

03:46I love it.

03:47Exactly.

03:48You got it.

03:49So now to the skillet that's still here.

03:50It still has a little bit of oil in it, but that's okay.

03:52Yes.

03:53We're gonna add a little more oil to cook our fennel.

03:55So we're gonna heat this over medium heat.

03:58I'm gonna add the fennel wedges.

04:00These will cook for about 10 minutes, and we'll stuff them about halfway through.

04:04Okay.

04:05We're gonna make sure they're really nice and caramelized and tender on both sides.

04:08Meanwhile, we're gonna start making the greens for the salad.

04:11So this is our salad that has two cups of arugula right here, nice and green and crunchy

04:16and a little bitter.

04:17And then we're also gonna have some radicchio and endive.

04:19So I'm just gonna tear each of these leaves probably in half and just make, like, kind

04:23of big leaves.

04:24So we're gonna add these to the bowl of arugula.

04:27And now I'm going to trim the endive.

04:29What I like to do is just trim off the root end here and then cut the entire head in half

04:35crosswise.

04:36That just gives you slightly smaller pieces so you don't have these, like, big spears

04:38you're tackling.

04:39And then I just kind of pull the leaves apart one by one.

04:43And then I'm just gonna toss these together with my hands just to make sure they're nice

04:46and mixed.

04:47Bridget, the fennel has been cooking for about 10 minutes now.

04:51As you can see, it's lovely golden brown.

04:53It's starting to soften.

04:54So we're gonna leave the fennel in the pan and continue cooking while we make the sauce

04:58around it.

04:59So what I'm gonna add is I have one shallot that's been finely minced.

05:03And then also I have three cloves of garlic that I minced up as well, and we mince them

05:07because we want them to cook really fast.

05:09Okay.

05:10This is gonna cook for about two minutes just until they're soft.

05:15So now it's time to make the dressing.

05:16So we're gonna pour in about three quarters of a cup of dry white wine, anything that you

05:20love to drink.

05:21Then we're gonna add two thirds of a cup of lemon juice.

05:23I know it sounds like a lot, but it's dressing for four servings and also the acid really cuts

05:27through the bitterness of the greens that we have over here as well.

05:30Got it.

05:31And the sweetness of the fennel, so it's really nice.

05:32But also just to make sure that it's not too acidic, we're gonna add three tablespoons

05:36of water.

05:37The nice secret ingredient in a lot of salad dressings is water because it helps kind of

05:40cut through how intense they can be.

05:42Sure.

05:43So we're gonna add that as well.

05:44I'm just gonna bring this up to the simmer.

05:45We're gonna let that go for about two minutes just until it reduces a little bit and gets

05:49nice and thick.

05:50Great.

05:51So the sauce has been nice and reduced, as you can see, and it's like bubbling, which

05:54looks really lovely.

05:55So the final touch to make it really French, but also to make it taste great, is we're

06:00gonna add two tablespoons of Dijon mustard.

06:02This helps to kind of emulsify the dressing and just adds that lovely flavor.

06:07So now that the mustard is in, I'm just gonna kill the heat, season it with just salt and

06:11pepper.

06:12Mmm.

06:13That's perfect.

06:14Doesn't that smell wonderful?

06:15It smells beautiful.

06:17So now I'm going to take those fennel wedges, and we're gonna remove these from the sauce,

06:23and we're gonna plate these on top of the fish.

06:25Okay.

06:26So put about three or so on top of each fish filet.

06:28We're gonna come back to that in one second because we want to dress the salad first.

06:32So we're gonna add a little bit of olive oil, about two tablespoons, to the salad greens,

06:37and then also about a teaspoon and a half of lemon juice.

06:40This just kind of makes like a pre-vinaigrette for the salad.

06:44And season with a little salt and pepper.

06:46Okay, so now the salad is nice and dressed.

06:51It's time to place it on top of the fish.

06:52I actually like to use my hands for this.

06:54So I just take, you know, a small handful here, just kind of let it fall artfully over

06:59the top of the fish as much as possible.

07:01If any leaves go off to the side, just kind of bring them back up or let them go as they

07:05are.

07:06I like to drizzle around the outside first and then kind of finish up right in the center

07:09to make sure the fish below gets all that dressing as well.

07:13We're gonna come back to those fennel fronds that we had earlier.

07:15Tear them up a little bit just to give a nice little final flourish.

07:20We're gonna add a little bit of sea salt on top as well, just because it is a French restaurant dish.

07:25Of course it has to have some flaky sea salt on top.

07:27It's the law.

07:28It's the law, exactly.

07:29And then to further go the lily, just because we want to make sure it shines brightly, we're

07:33going to add just another little drizzle of olive oil.

07:36Because remember, we have all that lemon juice in there as well, and the bitter greens.

07:39Just want to make sure everything is nicely balanced.

07:43All right, go for a little bit of this endive.

07:49It's not too tart, but it cuts through, which is really nice.

07:52And it's just softened a little bit.

07:54Yeah.

07:55Gorgeous.

07:55All right.

07:56I've got to find some fish.

07:57Yep.

07:58There it is.

07:59It's a surprise.

08:04That's how all halibut should be, should be served.

08:07Bright and punchy, tangy.

08:10Because it's pretty neutral fish, so it goes really well with

08:13soaking up all these kind of acidic, bright flavors.

08:15I love the sweetness of the fennel here as well with the bitter greens.

08:18It's really nice.

08:19Six stars.

08:20Oh, fantastic.

08:21Way beyond five.

08:22It's just gorgeous.

08:24Thank you so much for showing us how to make this.

08:25Of course.

08:26My pleasure.

08:26Well, if you want to make Ben's fabulous salad at home, it starts by sauteing halibut until

08:31golden brown, cook fennel wedges in the same skillet, and then arrange with dress greens

08:36and spin the warm vinaigrette over to finish.

08:39So from America's Test Kitchen, a la Che Ben, it's pan-seared halibut with wilted bitter salad.

08:46All right.

08:48Seven stars.

08:48Okay, you gave me the seven.

08:49Yes.

08:50Thank you so much.

08:54So we're talking puff pastry.

08:58This is super simple.

09:00Some brands have butter, some brands don't.

09:03They have vegetable shortening or vegetable oil.

09:06There are brands here with butter.

09:07I want you to find those brands, okay?

09:09Okay.

09:10Find the butter.

09:12It's a flavor thing, right?

09:13I mean, it's going to taste better with butter.

09:16The second choice you have to make, which does make a difference when you are rolling it out,

09:20is the format inside the box.

09:22So there are now some brands that come rolled, which is nice because there are no creases.

09:27And as you guys know, when you're rolling out puff pastry and you have to unfold it,

09:31those creases can sometimes have stress points and break.

09:35Some of them are larger.

09:36So this has several folds, but when it unfolds, it's very large, which is nice because you have

09:40to do less rolling.

09:42And this is probably the least desirable, the sort of narrow letter format because you've got a lot

09:47of creases and it still doesn't get you that much puff pastry on a single sheet.

09:51The other thing is we thought, oh, there's a brand now that's not frozen.

09:54It's just refrigerated.

09:55Wouldn't that be convenient?

09:56You don't need to plan the night before, put it into the refrigerator, which is what you want

10:00to do with the frozen brands.

10:01We found that the refrigerated brands stuck a lot.

10:04And so we're still recommending that you plan ahead, put the box in the refrigerator the day

10:10before you want to actually use it, but that the frozen brands are a little easier to work with.

10:14So there are going to be lots of crumbs everywhere.

10:16Don't worry.

10:17Are you noticing any flavor differences?

10:19I'm going to start with you, Julia.

10:21If you put blue cheese and walnuts on these and made a tart, I don't know that I'd be able

10:25to tell a difference.

10:26If you're using something with strong flavors, I think this would be pretty much

10:29be passable.

10:30Any of them would be in my house.

10:32Yeah.

10:32We didn't think anything was unacceptable.

10:34We did think the brands with butter had an advantage.

10:38I mean, I can see that they're-

10:39I've made a mess, first of all.

10:41They're all quite flaky.

10:43I really liked C.

10:44Oh, okay.

10:45Even though that's the one that's left on the plate, I was like-

10:47I had to go back to make sure I liked these others as much.

10:50D, I liked D.

10:51It had a familiar sort of sweet finish that I liked.

10:54A was pretty good too.

10:56B was my least favorite.

10:58Okay, so C is your favorite?

11:00C is my favorite.

11:01And what are you thinking, Bridget?

11:02Yeah, they're all beautifully crisp.

11:04Nice browning.

11:05Some were browner than others.

11:06I suspect milk solids might be the culprit there.

11:10Maybe.

11:10Don't know.

11:12But there was some puff difference in these, definitely.

11:15I think my favorite was probably C.

11:18I actually didn't mind B.

11:19A was a little bland for me.

11:22Do I have to pick one?

11:22I'm going to make you pick one.

11:25All right.

11:28I'm just going to go with A.

11:29You're both winners in different ways.

11:32A and C are the butter brands.

11:34So A is Trader Joe's.

11:37This is all butter.

11:38Now, it's not necessarily available 12 months a year.

11:40So if you shop at Trader Joe's and you see it, you should buy it and keep it in the freezer.

11:45It is half the price of C, which is the DeFore, the other all-butter brand that you liked,

11:50that is available pretty widely in supermarkets, but literally is twice the price of the Trader Joe's.

11:55So I went twice.

11:57They were the favorites because they had the butter.

12:00And so the DeFore, which is the classic that professionals use,

12:04the Trader Joe's was a kind of revelation that it was half the price.

12:07So the other two brands, so B is the Pepperidge Farm.

12:10So this is the classic.

12:11You know, it's not a bad choice.

12:13I mean, as you were saying, put blue cheese, you know, tart or pot pie.

12:19It will be fine.

12:20And then D is the just roll.

12:23So there's another one that unrolls, but this is the refrigerator one.

12:26And again, we just found it would stick a little bit more to the counter.

12:29And so you may want to be a little bit more generous with the flour if you end up buying that brand.

12:33But that said, if you're going to go buy this,

12:36get a brand with butter if you can find it in the supermarket.

12:40So mine had butter.

12:42It was cheaper and no fissures on it.

12:45I'm the triple winner.

12:46Mine was French.

12:47Mammul is a traditional Middle Eastern cookie that's made with semolina flour,

13:01filled with either nuts or dates, and often shaped using a hand-carved wooden mold.

13:07And today, Erica is going to tell us more.

13:09Mammul are one of the first things that I ate when I moved to Jerusalem.

13:12Oh, wow.

13:12And I absolutely love them.

13:14They're festive, the ultimate sign of hospitality, and just really fun to make.

13:19Let's get started with our dough.

13:21In my bowl, I have two cups plus three tablespoons of semolina flour,

13:25and six tablespoons of all-purpose flour.

13:27Okay.

13:28So traditionally, doughs are just all semolina, but we found that the combination of the two

13:33provides structure and also keeps the dough from being too crumbly.

13:36Okay.

13:36So I'm going to whisk that together.

13:39And here I have a special spice.

13:41This is called mahleb.

13:42Mahleb.

13:43Yes.

13:44And would you like to give that a whip for me?

13:46Let me know what you think.

13:46Oh, it kind of has a brown, sugary, nutmeg-y sort of nutty quality to it.

13:52So mahleb is actually made from cherry kernels found inside of cherry pits.

13:57Sold either whole or ground like we have here at specialty stores or online.

14:02This is a quarter teaspoon of ground mahleb.

14:05And I'll whisk that all together.

14:08And to our flours, I have 12 tablespoons of softened unsalted butter.

14:13Mm-hmm.

14:14And a third of a cup of honey.

14:18Three tablespoons of orange blossom water.

14:21Oh.

14:21And three tablespoons of rose water.

14:24Oh, they're so fragrant.

14:25Even the bowls left over are fragrant.

14:27They are.

14:28They're very fragrant.

14:29They are very aromatic.

14:31But they're just going to lightly scent the dough.

14:34Everything is going to work together and really give a very light taste.

14:37I can't wait.

14:38All right.

14:38So now I'm going to use my hands to just work the butter and the wet ingredients

14:42into the semolina and the all-purpose flour.

14:45But just until it's nice and cohesive.

14:46Okay.

14:49Now we have our dough complete.

14:51I'm just going to cover it with plastic wrap.

14:53And it needs to sit at room temperature for four hours until it fully hydrates.

14:56Okay.

14:58So semolina flour has a lot of protein.

15:01Which, if it was wheat flour, would make a lot of gluten in a very tough cookie.

15:05So why do these cookies bake up so tender?

15:08Our mamul dough consists of both semolina and, in order to keep the gluten content down,

15:14only a little bit of all-purpose flour.

15:17The flours are mixed by hand with butter and liquid ingredients.

15:20Then the dough is covered tightly with plastic wrap to rest.

15:24During the four-hour rest, the flour particles hydrate and form a gluten web

15:28that hold the dough together.

15:30But the semolina particles are much larger and simply soften as they hydrate.

15:35The protein strands inside the pieces of semolina remain separate from the gluten network in the dough.

15:40And thus, they won't make the cookie tough.

15:43So it's the combination of semolina and all-purpose flour

15:47that give us just the right amount of gluten development for that iconic tender texture.

15:52We have our dough.

15:53Let's make our filling.

15:54Okay.

15:55I have three quarters of a cup of raw shell pistachios, half a teaspoon of ground anise seed,

16:02half a teaspoon of ground cinnamon, a quarter teaspoon of ground mahlep.

16:07So it's in the filling and the dough.

16:08Yep.

16:08You've got it.

16:09It's a double cameo.

16:12Quarter teaspoon of table salt.

16:14Now, I'll just process this until the pistachio pieces are about a quarter of an inch.

16:19It's going to take about five to seven pulses.

16:22Our pistachios look great.

16:23Now it's time for our dates.

16:25Okay.

16:25I have seven ounces of pitted medjool dates.

16:28And traditionally, you wouldn't combine dates and nuts together when making mahmoul.

16:33But we really love the flavor and texture combo of the two of them.

16:37Three tablespoons of softened unsalted butter.

16:40And a tablespoon of honey.

16:45Now, I'm just going to process this again until we get a nice, smooth cohesive paste.

16:50Okay.

16:50It's going to take about 20 seconds.

16:53And as you can see, the pistachio pieces are about an eighth to a sixteenth of an inch.

17:00And that's important because when it comes time to shaping,

17:02we don't want the filling to poke through the dough.

17:04Gotcha.

17:05So I'm just going to cover this with some plastic wrap.

17:07And we're going to pop it into the refrigerator until we're ready to use it.

17:10Okay.

17:12It's been four hours.

17:13Our dough has fully hydrated.

17:15Now let's finish it off.

17:17In my bowl, I have three tablespoons of milk that we warmed in the microwave,

17:21and a quarter teaspoon of table salt.

17:23To that, I'm going to add in half a teaspoon of instant yeast.

17:27I'm just going to whisk it all together.

17:29And I'll add this milk and yeast mixture right to the dough and just mix it together until it's nice and cohesive.

17:38It's about 30 seconds.

17:39Okay.

17:39Now I'm just going to turn the dough onto the counter.

17:45And I'll knead the dough for two minutes until it's nice and soft.

17:49And at first, it looks like it's starting to stick.

17:52It might seem like we made a mistake, but as we continue to knead, it's going to come together.

17:59I think we're just about there.

18:01There's still going to be a little bit of softness to it, but that's okay,

18:04because we're going to let it rest again.

18:05So I'm going to take my dough and place it back in the bowl.

18:10I'll cover it again with plastic wrap, and I want to let it rest for another 30 minutes.

18:15We have our dough.

18:17We have our filling.

18:19Now it's time to assemble our mamut.

18:21Let's start with the filling.

18:22We need 30 equal portions.

18:24Each of them need to be half an ounce.

18:26So what I like to do is just take a piece and weigh it.

18:31There's a little bit extra.

18:32I'm going to pinch off a bit.

18:34That's exactly five.

18:36So I'll just roll it into a ball and place it on our prepared baking sheet.

18:41Okay.

18:42Julia, do you mind working on the filling?

18:44And I can pivot to the dough?

18:45You bet.

18:46All right.

18:46I appreciate it.

18:48All right.

18:48So our dough, ooh, it's really nice and soft and elastic.

18:52So now I'm just going to cut it into two equal pieces and roll each piece into a 15-inch log.

19:02That looks great.

19:04And then I just want 15 equal pieces.

19:06Okay.

19:06I'm going to make 30 dough balls to match our 30 balls of filling.

19:22Julia, we have our tray of the balls of dough and the balls of filling.

19:26You did a great job, by the way.

19:27So now it's time to put them both together.

19:30So I'm going to take a ball of the dough, press it into the palm of my hands to create a three-inch round,

19:36working pretty quickly so the heat of my hands doesn't transfer onto the dough.

19:41Then I'll take a ball of the filling, place it right in the middle,

19:44pull up the sides of the dough all around the filling to completely cover it.

19:50Then I'll just pinch the top and roll it into a ball until it's nice and smooth.

19:57Now it's time for my favorite part.

20:00This is called a kalab.

20:01It's a traditional wood hand-carved mold that's made with beautiful intricate designs

20:06and different styles are used to denote what type of filling is in our mamoul.

20:10So for date filling, traditionally, you'd see a round flat top.

20:13For pistachio, you'd see an oval.

20:15And for walnut, you would see a cone shape.

20:17Oh, very cool. So you could just look and tell what's inside each cookie.

20:20Exactly. And you can find them online or in specialty stores.

20:25But if you can't find them, you can also use a small bowl

20:27with an eighth of a cup capacity lined with plastic wrap.

20:30So we take our dough ball that's been filled, place it right in the center,

20:34press down with either your fingers or the palm of your hand,

20:38just until it's flushed to the edges.

20:41And here's where the magic happens.

20:43Just take it and tap it on the countertop to release it.

20:48Oh! Voila! Isn't that cool?

20:50Voila! That's beautiful.

20:52Right? So much fun.

20:54So I'm just going to use my offset spatula to carefully transfer it onto the baking sheet.

20:58Kind of tuck it in there.

21:00Now we do have to keep the rest of these covered.

21:02So I just have a damp dish towel here, but I'll just place right on top.

21:07Oh, otherwise they dry out and be hard to shape.

21:09Exactly.

21:10Gotcha. All right. So we've got some cookies to make.

21:12We do.

21:12All right, here we go.

21:14Oh, you're such a pro at these.

21:18It's so much fun to slam the collab on the counter to release the cookie.

21:23It really is. It's actually one of my favorite parts.

21:26And the beauty of when you make these in community is all you hear is this slamming, slamming, slamming and chit chat.

21:33Julia, these mamool look amazing.

21:35We have two trays, 15 mamool each.

21:38They need to bake.

21:39Our ovens have been preheating to 350 degrees.

21:42They'll bake on the middle rack and they need to bake one tray at a time.

21:46Since we're in the test kitchen, we have two ovens.

21:48We do.

21:49We'll take advantage of both of them.

21:50They'll bake for 16 to 20 minutes and we'll rotate them halfway through.

21:54So one tray for the bottom, one tray for the top oven?

21:56Yes.

22:02Ooh.

22:02Those smell delicious.

22:04Aren't they?

22:07We know that the cookies are ready because they're nice and lightly golden brown around the edges.

22:11And then if we pick them up and look on the bottom, you can see that they're also nicely browned.

22:15Oh yeah.

22:16Okay.

22:18So they do need to cool for about 20 minutes and then it'll be time to finish them off.

22:22Okay.

22:22And now it's time to finish off the mamool with some powdered sugar.

22:26Oh, pretty.

22:28I'm just going to lightly dust so you can still see that beautiful intricate design.

22:33It's a touch of elegance really, but it also adds a little extra sweetness

22:38because all we have in there for sweetness is a little bit of honey and the dates.

22:42Now it's time for the best part.

22:44I know.

22:44I was waiting.

22:45This one.

22:52There is so much flavor in here.

22:54Mm-hmm.

22:54You taste the dates and the pistachios.

22:56Mm-hmm.

22:57But then the spices and the rose water and the orange water.

23:01You wouldn't be able to pick them out necessarily.

23:03Right.

23:03But they give you this fragrant backbone and it's not too sweet.

23:07Yes.

23:08Which I love.

23:09Me too.

23:10They're really just so simple and feel very nourishing somehow as well for cookie.

23:16Mm-hmm.

23:17Erica, these are delicious and really fun to make.

23:20Oh, my pleasure.

23:21Thanks for making them with me.

23:22If you want to make this traditional Middle Eastern cookie, start by making a dough by hand

23:27using semolina and all-purpose flour.

23:30Grind the pistachio date filling to a fine paste in a food processor.

23:34Then use a mold to seal and decorate the cookies.

23:37From America's Test Kitchen, a delicious recipe for mamul.

23:41You can find this recipe and all of the recipes from this season,

23:45along with our product reviews and select episodes at our website,

23:48America's Test Kitchen dot com slash TV.

23:52This and a cup of tea.

23:53Oh, that'd be a nice afternoon.

23:55Mm-hmm.

23:56Indeed.

23:56Oh, that'd be nice.

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