Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Executive Chef Benjamin Closson of Loews Hotel 1000. The hotel has recently had a multi-million dollar transformation to enhance the guest experience. The re-imagined dining concepts include All Water Seafood & Oyster Bar, featuring boat-to-table cuisine made with local artisan ingredients from local farmers and Pike Place Market.

Benjamin Closson brings more than 21 years of culinary and hospitality-industry experience to his role. Closson oversees all culinary operations for the hotel including its signature restaurant All Water Seafood & Oyster Bar. He most recently served as executive chef at The Heathman Hotel, where he oversaw the hotel's culinary and catering operations and its restaurant, Trellis. Prior to The Heathman Hotel, he was the executive chef at Nordstrom's flagship location in downtown Seattle, where he oversaw all food and beverage operations and played a key role in the development of new restaurants throughout North America. Closson was the original chef de cuisine at Terra Plata in Seattle, where he formed strong relationships with local farmers and fishermen. He was also the executive sous chef at Earth & Ocean at W Seattle.

Ensuring a great sear or caramelization when cooking scallops or other fish, by Executive Chef Benjamin Closson

When you want to create perfect pan-seared scallops, these are key things to do:

1. Always temper your scallops or fish out of refrigeration for about 10-15 minutes, bringing them up to room temperature. This will help keep your pan hot. Fish tends to seize up when cold right out of the refrigerator causing it to cook unevenly and not get a consistent sear.

2. Use a quality pan. If you don't have French steel or high-end stainless steel pans, cast iron works really well. The important part is choosing a pan that is a great conductor (gets hot quickly and stays hot when your scallops are placed in it).

3. Season your tempered scallops with salt and freshly ground black pepper. Heat the pan over medium high heat and add olive oil. When the oil ripples when you tilt the pan and gives a first wisp of smoke, gently place your seasoned scallops in the pan. Reduce heat just a touch; do not move the scallops or shake the pan until you can see the edges noticeably caramelizing. Flip and repeat.

4. You can elevate the scallops by adding a tablespoon or two of butter, a fresh sprig of thyme, and a little lemon peel after the second side sear. Let the butter slightly brown while basting over the scallops with a spoon for about 30 seconds.

5. Remove the scallops from the pan and place on a plate.

6. This whole process depends on the size of your scallops but should take only 3-5 minutes total start to finish.

Pan-seared scallops

Serves 4

This recipe has multiple parts, but all are simple to prepare at home.

Ingredients and method

16 scallops
See steps above.

15 Brussels sprouts

Cut the core out of the Brussels sprouts and peel the leaves apart.
Sauté lightly in olive oil until they are bright and tender, but still have a little bite to them.

Sunchoke puree
1 pound of peeled sunchokes
4 cups whole milk (or to cover sunchokes in the pot)
½ teaspoon salt

Peel your sunchokes, place in a pot, cover with whole milk.
Cook over medium heat until tender.
Strain liquid and puree in a blender (I prefer a Vitamix or bullet blender).
Season with salt.

Steamed clams
20-30 clams, depending on size

Make sure you purge your clams (soak them in salted water) to eliminate grit and dirt.
Steam them in a pan with a flavorful liquid (wine, stock, etc.). Adding butter or extra virgin olive oil to the process will enhance the flavor and add richness. A squeeze of fresh citrus juice will also complement the clams.

Roasted maitake mushroom

4 maitake mushrooms

Brush the wild mushrooms clean with a basting brush cut in half.
Season with salt, pepper, and extra virgin olive oil.
Place cut side down on a heated sheet pan and roast in a 400° convection oven 4-6 minutes or
until tender and cooked all the way through.

Citrus reduction
3 cups fresh-squeezed orange juice
½ cup fresh-squeezed lemon juice
¼ cup champagne vinegar
½ cup sugar
1 chile de arbol
2 shallots

Sauté the shallots with a little oil over medium heat until they are tender and starting to caramelize.
Add sugar and continue to cook until the sugar is melted and begins to caramelize.
Add all remaining ingredients, simmer and reduce to a syrup consistency, taking care not to burn. When done, it will coat the back of a spoon and hold the line when you run your finger through it.

Loews Hotel 1000
1000 1^st Avenue
Seattle, WA 98104
206-957-1000
www.loewshotels.com

December 2018