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Video: Feast on super sea bass, sesame veggies

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    >>> "today's kitchen" is brought to you by kraft cheese . make something amazing>>> .

    >>> it is today's "what's cookin," if you are looking for something versatile, summer recipes to whip up in no time, we've got them.

    >> chef kim kushner is here with her recipes from "the modern menu." simple, kosher, just like you, right?

    >> we're making fish, huh?

    >> we are making sea bass today. this is a press we for a mediterranean sea bass. do you cook?

    >> i do. a lot --

    >> you look good in the kitchen.

    >> he does.

    >> hoda, you do?

    >> i do. i make tilapia, one dish.

    >> this is easy --

    >> doesn't get easier than this. super simple. we're using beautiful sea bass . and a couple of ingredients. we have some capers, some sun-dried tomatoes with their oil --

    >> always delicious.

    >> we'll put them into a mini food processor . yes. scallions, some capers. and garlic.

    >> that's it?

    >> use the hands. that's the way it is.

    >> it makes a paste?

    >> we'll grind it up.

    >> grind it up like this. we have it perfect. what it's going to become is this beautiful paste here.

    >> wow.

    >> yes. all you have to do is you take the beautiful sea bass , use a spoon. slap it right on. that's it. less is more. you don't really want to cover up the flavors. it's just -- you know --

    >> how long do you cook the sea bass for? sometimes you cook it and it's dry.

    >> 400-degree oven, 12 minutes. that's all you need. especially this time of year, i don't need to tell you, it's been hot especially here. you don't want to be standing in the kitchen over the stovetop.

    >> should you cover it in the oven?

    >> cover with foil. 12 minutes. it will be nice and perfect.

    >> come down and show us how to make beans or something --

    >> i will grab a towel.

    >> sorry.

    >> the next thing we're making -- this is what the finished product looks like. beautiful.

    >> delicious.

    >> yes, may i --

    >> yes.

    >> i want to try.

    >> tell us about the beans.

    >> what we are making sheer -- i love like a spicy peanut sauce . what you would eat with a cold sesame noodle dish --

    >> that's really good.

    >> you like it?

    >> uh-huh.

    >> mm.

    >> you like?

    >> great. great.

    >> if hoda likes it, it's good. we're good. these are instead of serving spicy peanut sauce on noodles, we're going to be serving it over string beans . all you do is mix together peanut butter --

    >> all right.

    >> some garlic.

    >> uh-huh.

    >> sorry -- ground ginger and garlic. we have rice vinegar .

    >> okay.

    >> we have soy sauce , yes. and just a drop of toasted sesame oil . it's one of those ingredients that you do not want to use too much of because it can be very, very overpowering.

    >> pour it over?

    >> yeah. we'll whisk it.

    >> whisking?

    >> we'll run. as you whisk that, we'll try the chocolate pie.

TODAY recipes
updated 7/24/2013 2:22:03 PM ET 2013-07-24T18:22:03

Recipe: Mediterranean-style sea bass

The assertive flavors of capers, garlic, and sun-dried tomatoes make this 15-minute dish an ideal choice if you're craving the sunny flavors of the Mediterranean. If you want to add a little heat, sprinkle a few crushed red pepper flakes into the food processor before blending the ingredients together.

Ingredients
  • 3 tablespoons capers, drained
  • 8 oil-packed sun-dried tomato slices, plus 3 tablespoons of the oil
  • 4 scallions, white parts only
  • 2 garlic cloves, peeled
  • Kosher salt and freshly ground pepper
  • 6 sea bass fillets, about 6 ounces each, skin removed
Preparation

Combine the capers, sun-dried tomatoes and their oil, the scallions, and garlic in the bowl of a food processor and process until a paste forms, about 1 minute. Season to taste with salt and pepper.

Place the fillets in a single layer in a baking dish. Using the back of a spoon, rub the paste all over the tops of the fillets. The fish can be covered and refrigerated at this point for a few hours.

Recipe: Sesame vegetables

I came up with this recipe when I was thinking about how I could make sesame noodles in a healthier way: How about using string beans, haricots verts, or yellow waxed beans instead of noodles? I like to halve the beans lengthwise to make them look even more like noodles. The salad will keep, covered tightly, in the refrigerator up to 1 week.

Ingredients
  • 1 pound haricots verts, trimmed
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 heaping tablespoon smooth peanut butter
  • 1 heaping teaspoon tahini
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup toasted sesame seeds
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons freshly snipped chives
Preparation

Bring a large pot of generously salted water to a rapid boil. Add the haricots verts and cook until bright green, about 3 minutes. Transfer to a colander to drain and rinse under cold water. In a small bowl, whisk together the soy sauce, vinegar, peanut butter, tahini, sesame oil, ginger, and garlic. Pour over the haricots verts and let sit for 20 minutes. Garnish with the sesame seeds, pepper flakes, and chives and serve.

Serving Size

Serves 6

Recipe: Broken dark-chocolate cake

The imperfection of this cake is what makes it taste so perfect. A crackled, broken dark top reveals its chocolate density in a unique and beautiful way. When you cut into it, you see various textures: smooth intense chocolate contrasts with a crumbly, light, and flaky shell. Just a reminder that a dessert need not be fancy or decorative to be beautiful.

Ingredients
  • 12 ounces fine-quality dark chocolate (not unsweetened), chopped
  • 3/4 cup (11/2 sticks) unsalted butter, cut into pieces plus more for the pan
  • 1 vanilla bean, split
  • 1/4 teaspoon sea salt
  • 11/4 cups sugar
  • 5 large eggs, separated
  • 1/4 cup all-purpose flour
Preparation

Preheat the oven to 350°F. Grease a 9-inch spring form pan with butter, and line the bottom with a round of parchment paper.

Place the chocolate and butter in a large glass or metal bowl. Set the bowl over a pan of water that has just been boiled. Whisk the chocolate and butter together as they melt over the hot water. Use the tip of a sharp knife to scrape the seeds out of the vanilla pod into the chocolate and continue whisking. Whisk in the salt and ½ cup of the sugar. Add the yolks one at a time, whisking well after each addition. Whisk in the flour.

In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt on high speed until they are soft. Add the remaining ¾ cup sugar, one tablespoon at a time, and continue to beat until the whites hold stiff glossy peaks.

Whisk about 1 cup of the egg whites into the chocolate mixture to lighten, then fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan and spread evenly. Bake for 40 minutes, until top appears crackled and firm.

Cool the cake completely. Remove the cake from the pan, inverting it onto a large plate. Carefully remove the bottom of the spring form pan and peel off the parchment paper. Invert the cake onto a plate and serve. The cake can be made 2 days in advance and wrapped in plastic wrap.

Serving Size

Makes on 9-inch cake, serving 12

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