Food, Home & Lifestyle
Lesson time 20:22 min
Continue exploring the many forms melon can take. Turn melon balls into surprising shapes, make melon water that you can transform into gel, try out marinating and grilling your melon, and wrap up with an elevated fruit salad.
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Topics include: Melon Evolved * Melon Balls * Melon Water * Grilled & Marinated Melon * Melon Gel
[UPLIFTING MUSIC] - Melon? Melon. Melon. In French and m the same word. Maybe different pronunciation. Doesn't grow on a tree, OK? It grows on a vine, like this one. It's just so versatile. But it's so delicious. My mom used to make this incredible melon with Port wine. So she used to go get the cantaloupe melon at the farmer's market, cut it in half, take the seed out, put the Port wine inside, and that was the welcoming appetizer. And that was delicious. [LIGHT MUSIC] So we're going to use three different type of melons today. We're going to use honeydew, cantaloupe, and brilliant. One is white, one is green, one is a beautiful, I would say, orange. Almost you can make a rainbow flag out of them. You might need more other color, but this is what we're going to do. So now we are going evolve the melon. This version incorporates further layers to transform your dish into a beautiful melon salad. We are making melon balls, melon water and gel. We will marinade and grill melon, and use that grilled melon from the Melon-- Illuminated chapter to add layers to this dish. [LIGHT MUSIC] We're going to cook cantaloupe. It's definitely a melon that you see everywhere. It's probably one of the most known melon here in America-- maybe in the world, but especially in America. I love it. It's sweet. I love the aroma of it. So what we're going to do first, we're going to melon ball. So this is a melon baller. I love melon baller. What a beautiful name. You can do small, or you can do big. Whatever you want. So you just want to go inside. Just turn it around like that. Just very simple. And what is great about this that we're going to have fun with it, but you are also going to use everything. So there is absolutely no waste. It's going to give you a different texture. Once again, it's a different taste and aroma than the other melon that we've been using. That's what you want to do, you know? In cooking, you want to kind of build your own flavor and your own layering. So it's very interesting, sometimes, to have different type of the same vegetable or fruit but, with a different taste to it. They just very complement to each other. So you're doing this. When you finish with this, you want to cut it. [SOFT MUSIC] What we're going to do, we're going to juice it. You want to take the seed out. Make sure you don't-- there's no seed left on. And you just cut it. I'm going to juice that baby. So there's a lot of different ways you can juice it. You can, you know, blender. You can also do it in a juicer, if you want. I kind of like to do it in this. It can get messy, but it's so much fun. If you're cooking with your kids, you can have them take the seed out. There's not really any specific way you want to cut that, but you want to make sure that you cut it in a way that is not too big inside, so it will blend naturally. All right. So let's do that baby. [BLENDER WHIRRING] I thi...
About the Instructor
With three James Beard awards and a three-Michelin-starred restaurant, Chef Dominique Crenn has transcended traditional vegetarian fare by treating cooking as a kind of poetic expression. Now the celebrated chef invites you to discover inspired vegetarian cooking. Following a full tasting menu of recipes, learn how to elevate your techniques, minimize waste, and turn vegetarian dishes into works of art.
Featured Masterclass Instructor
Turn vegetarian dishes into statement pieces with celebrated chef Dominique Crenn. Explore her techniques through a tasting menu of elevated recipes.Explore the Class