[9주차] 서양조리실습_수업자료
1. Lemon Dressing
Use this to brighten any vegetable components or drizzle lightly over shrimp before plating. A simple balance: lemon juice, zest, extra-virgin olive oil, a touch of honey, salt, and white pepper.
2. Green Basil Oil
This adds depth and vibrant color. Blanch basil leaves, ice bath, blend with neutral oil, strain for a clean finish. Works beautifully as a finishing swirl next to the beetroot or couscous.
3. Balsamic Reduction
Gives sweetness and viscosity. Pair specifically with the grilled eggplant and balsamic vegetables so you avoid overlapping acidity with the lemon dressing.
4. Grilled Eggplant with Couscous and Balsamic Vegetables
Make this the hearty base. Couscous can be seasoned with herbs or citrus to connect with the dressing. The eggplant picks up smoke from the grill which complements the balsamic glaze.
5. Grilled Lemon Marinated Cajun Shrimp, Beet Root with Sour Cream
This can be a visually striking center. Cajun spice gives warmth and the sour cream cuts through heat. Consider a small dice or wedges of beetroot for contrast.