Mother Nature provides us with a bountiful produce season, and this perfect season is the reason to travel down the road to nutritional well-being.
With such a bounty of fresh, fabulous Florida fruits and vibrant
vitamin laden veggies, good heart health is yours for the pickin’!
You say tomato, I say tomatoe, you show me your navel and I’ll show you mine! Tomato because it is a Lycopene food , full of antioxidants,
and, Oranges high in Vitamin C ! Si, Si!
I’d love to share this recipe with you as it illustrates a perfect marriage
Of these two fruits, yes , tomato is a fruit, ..and also incorporates such body beneficial powerhouses such as garlic, basil (referred to as the Royal Herb by ancient Greeks), chili flakes and extra virgin olive oil.
This dish (or “bowl” I should say!)is enjoyed equally well hot or cold, is so delicious and is so naturally nutritious it will certainly have you asking for “more please!”
Enjoy!
ROASTED TOMATO, ORANGE AND BASIL SOUP
3 lbs. ripe plum tomato, cut in half lengthwise
2 navel oranges, peeled, seeded and cut into quarters
¼ c. plus 3 T. extra virgin olive oil
1 ½ T. kosher salt
2 t. fresh ground black pepper
2 c. chopped sweet yellow onions
28 oz. can tomatoes and their juice
¼ c. chopped garlic
¼ c. brown sugar
¼ t. crushed red chili flakes
2 cups basil leaves, packed
2 c. water or more
Preheat oven to 425 degrees. Toss the tomatoes, orange, salt, pepper and ¼ c. olive oil together and arrange in a single layer on a baking sheet and roast for 30 minutes. In a stock pot sauté the onions, garlic, the remaining olive oil, butter, brown sugar and red chili flakes until soft and translucent. Add the canned tomatoes, basil, water, oven roasted oranges and tomatoes and bring to a boil. Simmer for 30 minutes. Let rest 20 minutes and pass the mixture through a food mill fitted with the coarsest blade or pulse on/off in a food processor or blender. Taste and adjust seasonings. Soup can be served hot or cold, and garnished with more basil, yogurt, sour cream or crème fraiche.
Delicious served over your favorite fish, chicken or grains.
Enjoy!
Tuesday, December 08, 2009
Sunday, December 06, 2009
Dancing with the Wind, Frost and a Delicious Salad
A wonderful big/baby greens and winter fruit salad with a creamy aged cheese and toasty nuts are what I crave when the first Florida frost touches me and my nose gets cold. Frost? I guess that was last night and I admit I am exaggerating....but I will say anything for this salad. Frost like hurricane winds came in on Biscayne Bay last night as the Versace 2010 Spring and Summertime was unveiled. Bitter sweet and bitter cold. It was then, as I was watching 6ft + models, long and lanky, dance the walk in 6 inch platform boots with 2 inch toe risers with tiers of hair and fabrics balancing gingerly to and fro that I realized I was doing the same. They were playing odds with the wind just as I was creating that same said salad with red Bella Rosa baby lettuces too playing odds with the wind. Only those artfully arranged nuts and fruit dancing to keep those delicate ruffled lettuces from flying off their plated platforms. As it turns out artfully un-arranged can be just as delicious!
WINTER WILD GREENS SALAD WITH MAPLE VINAIGRETTE
5 oz. package organic Wild Greens
2 ripe pears
Juice of 1 lemon
1 c. sliced Fuyu persimmon (ripe, but firm to touch)
1 c. walnuts or pecans
1 c. crumbled blue cheese (Roquefort, Gorgonzola, and Maytag Blue)
¼ c. pomegranate seeds
Fresh cracked black pepper
Toast the walnuts until golden brown in a 350 degree oven, in the middle rack for 5-8 minutes. You will smell the oil of the nuts being released. Cool and set aside. Check the greens for crispness and freshness. Cut the pears into even slices and toss into lemon juice. Make the vinaigrette and set aside. Toss the Fuyu persimmons with 2 tablespoons of the dressing.
To assemble. Ladle 2 tablespoons of the dressing on each of the plates. Dry the pears and place them on the center of the plate. Mound the persimmons on top of the pears. Toss the greens lightly with the dressing just enough to create a shine. Mound the greens on top. Crumbl the blue cheese and nuts around the salad, and finish ladling the dressing on the plate if needed. Dust each salad with fresh cracked black pepper and pomegranate seeds
Maple Balsamic Vinaigrette
1 t. Dijon mustard
¼ c. balsamic vinegar
1 t. fresh chopped thyme
¼ c. maple syrup
1 minced shallot
¾ c. extra virgin olive oil
Kosher salt and cracked black pepper
Mix together the first five ingredients. Whisk in the oil until loosely emulsified. Taste and adjust. Season with salt and pepper.
Enjoy!
WINTER WILD GREENS SALAD WITH MAPLE VINAIGRETTE
5 oz. package organic Wild Greens
2 ripe pears
Juice of 1 lemon
1 c. sliced Fuyu persimmon (ripe, but firm to touch)
1 c. walnuts or pecans
1 c. crumbled blue cheese (Roquefort, Gorgonzola, and Maytag Blue)
¼ c. pomegranate seeds
Fresh cracked black pepper
Toast the walnuts until golden brown in a 350 degree oven, in the middle rack for 5-8 minutes. You will smell the oil of the nuts being released. Cool and set aside. Check the greens for crispness and freshness. Cut the pears into even slices and toss into lemon juice. Make the vinaigrette and set aside. Toss the Fuyu persimmons with 2 tablespoons of the dressing.
To assemble. Ladle 2 tablespoons of the dressing on each of the plates. Dry the pears and place them on the center of the plate. Mound the persimmons on top of the pears. Toss the greens lightly with the dressing just enough to create a shine. Mound the greens on top. Crumbl the blue cheese and nuts around the salad, and finish ladling the dressing on the plate if needed. Dust each salad with fresh cracked black pepper and pomegranate seeds
Maple Balsamic Vinaigrette
1 t. Dijon mustard
¼ c. balsamic vinegar
1 t. fresh chopped thyme
¼ c. maple syrup
1 minced shallot
¾ c. extra virgin olive oil
Kosher salt and cracked black pepper
Mix together the first five ingredients. Whisk in the oil until loosely emulsified. Taste and adjust. Season with salt and pepper.
Enjoy!
Saturday, December 05, 2009
Divine, Delicious and Devoured...just like YOU!
Nutritionally Divine, Delicious and Devoured...that's what I meant to say
We certainly cannot change our age, our gender or our heredity, but it’s never too late to reduce the risk factors. To reduce risk factors we must find a program of alternative therapies. For me any alternative therapy has to be Delicious and Divine! I don’t want to sacrifice flavor or fun!
Number one is Nutrition! We know that a diet with plenty of fruits and vegetables boosts our immune system and reduces the risk of heart disease. Plant foods are high in antioxidant nutrients like Vitamin C, Vitamin E, beta-carotene and selenium. So, the more plant foods the better we are with every bite!
Take a journey with me to the Mediterranean and create a diet that is based less in saturated fats, like red meat and dairy, and more in poly unsaturated fats like olive oil, fruits and vegetables. Give those green leafy vegetables, legumes, fish and poultry center stage.The more you eat the more you WIN!
Enjoy this spread in summer, winter, fall and spring! A memorable dip served with chips, divine served alongside a piece of grilled fish or chicken, delicious dolloped on top of a mound of leafy greens or devoured in an endive boat or on your favorite cracker!
ROASTED EGGPLANT SPREAD
1 medium eggplant
1 pt. grape tomatoes
2 red bell peppers
1 large sweet yellow onion
4 garlic cloves, minced
½ c. cooked garbanzo beans
6 T. good olive oil
2 T. tomato paste
1 ½ tsp. Kosher salt
½ t. fresh cracked black pepper
Juice and zest of 1 lemon
Handful of fresh basil
Preheat oven to 400 degrees.
Cut the vegetables into 1 inch cubes. Toss them in a large bowl with olive oil, garlic, kosher salt and cracked black pepper. Spread them on a baking sheet. Roast them for 30-45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables into a food processor, add the tomato paste and garbanzo beans. Pulse on/off until desired texture. Add the lemon zest, juice and basil and pulse again.Season with salt and pepper to taste.
Enjoy!
We certainly cannot change our age, our gender or our heredity, but it’s never too late to reduce the risk factors. To reduce risk factors we must find a program of alternative therapies. For me any alternative therapy has to be Delicious and Divine! I don’t want to sacrifice flavor or fun!
Number one is Nutrition! We know that a diet with plenty of fruits and vegetables boosts our immune system and reduces the risk of heart disease. Plant foods are high in antioxidant nutrients like Vitamin C, Vitamin E, beta-carotene and selenium. So, the more plant foods the better we are with every bite!
Take a journey with me to the Mediterranean and create a diet that is based less in saturated fats, like red meat and dairy, and more in poly unsaturated fats like olive oil, fruits and vegetables. Give those green leafy vegetables, legumes, fish and poultry center stage.The more you eat the more you WIN!
Enjoy this spread in summer, winter, fall and spring! A memorable dip served with chips, divine served alongside a piece of grilled fish or chicken, delicious dolloped on top of a mound of leafy greens or devoured in an endive boat or on your favorite cracker!
ROASTED EGGPLANT SPREAD
1 medium eggplant
1 pt. grape tomatoes
2 red bell peppers
1 large sweet yellow onion
4 garlic cloves, minced
½ c. cooked garbanzo beans
6 T. good olive oil
2 T. tomato paste
1 ½ tsp. Kosher salt
½ t. fresh cracked black pepper
Juice and zest of 1 lemon
Handful of fresh basil
Preheat oven to 400 degrees.
Cut the vegetables into 1 inch cubes. Toss them in a large bowl with olive oil, garlic, kosher salt and cracked black pepper. Spread them on a baking sheet. Roast them for 30-45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables into a food processor, add the tomato paste and garbanzo beans. Pulse on/off until desired texture. Add the lemon zest, juice and basil and pulse again.Season with salt and pepper to taste.
Enjoy!
Thursday, December 03, 2009
Silken Salmon...delicious, so enticing and plays a great foil...
Soft and silky is the best way to describe this dish. The salmon takes on the most incredible flavor that is held in the texture. (think about that)And the crunchy vegetable slaw plays a great foil. We need that in our Zen. A little playfulness on our palate. That is what I have to offer.
Approaching day 4 of Wendy's Sisterhood Cleanse I am sensing she wants something to dance on her palate. Something like this. My friend wanted to try and stay vegetarian, but I am sensing a nice boost of Omega 3's may be in order. Hence my inspiration.
SILKEN SALMON WITH ASIAN SLAW
Marinade:
½ c. rice wine vinegar
½ c. lime juice
¼ c. each toasted sesame oil and olive oil
Marinate for 12 hours
2 lbs. salmon filet, boned and skinned
Heat a non stick pan to medium high and add 2 tablespoons olive oil. Pan sear and brown for 2-3minutes on each. Finish cooking at 350 degrees for 15-18 minutes, depending on thickness and desired doneness. Do not overcook.
Slaw:
4 c. julienne Napa or Savoy cabbage
½ c. shredded carrots
½ c. julienne yellow and red bell peppers
½ c. diagonal cut green onions
½ c. julienne snow peas
2 medium oranges, zested, peeled, sliced and slices quartered
¼ c. chopped fresh cilantro
Dressing:
1/4 c. rice vinegar
3 T. sesame oil
3 T. mirin
3 T. soy sauce
3 T. lime juice
2 T. honey
1 T. black sesame seeds
2 t. chopped garlic
3 T. chopped cilantro
2 t. chopped garlic
½ t. Sambal or to taste
2 T. fresh ginger, peeled and finely chopped
Put first 10 ingredients into a bowl. Taste and add sambal, a little at a time. Adjust with more of this and more of that.
Combine cabbage, carrots, green onions, bell peppers, snow peas, orange zest and sliced and cilantro in a bowl. Set aside and mix with the dressing 15 minutes before serving. Serve with Silken Salmon.
Enjoy!
Approaching day 4 of Wendy's Sisterhood Cleanse I am sensing she wants something to dance on her palate. Something like this. My friend wanted to try and stay vegetarian, but I am sensing a nice boost of Omega 3's may be in order. Hence my inspiration.
SILKEN SALMON WITH ASIAN SLAW
Marinade:
½ c. rice wine vinegar
½ c. lime juice
¼ c. each toasted sesame oil and olive oil
Marinate for 12 hours
2 lbs. salmon filet, boned and skinned
Heat a non stick pan to medium high and add 2 tablespoons olive oil. Pan sear and brown for 2-3minutes on each. Finish cooking at 350 degrees for 15-18 minutes, depending on thickness and desired doneness. Do not overcook.
Slaw:
4 c. julienne Napa or Savoy cabbage
½ c. shredded carrots
½ c. julienne yellow and red bell peppers
½ c. diagonal cut green onions
½ c. julienne snow peas
2 medium oranges, zested, peeled, sliced and slices quartered
¼ c. chopped fresh cilantro
Dressing:
1/4 c. rice vinegar
3 T. sesame oil
3 T. mirin
3 T. soy sauce
3 T. lime juice
2 T. honey
1 T. black sesame seeds
2 t. chopped garlic
3 T. chopped cilantro
2 t. chopped garlic
½ t. Sambal or to taste
2 T. fresh ginger, peeled and finely chopped
Put first 10 ingredients into a bowl. Taste and add sambal, a little at a time. Adjust with more of this and more of that.
Combine cabbage, carrots, green onions, bell peppers, snow peas, orange zest and sliced and cilantro in a bowl. Set aside and mix with the dressing 15 minutes before serving. Serve with Silken Salmon.
Enjoy!
Warm and Delicious...and a little nutty...just like you
CHUNKY BUTTERNUT PUMPKIN & CHICKPEA SOUP
1 Butternut Squash peeled and diced, about 4-5 cups, reserving seeds
1 t. cumin seeds
1 t. crushed red chilis
Olive oil
2 Celery stalks, trimmed, finely chopped
3 Garlic cloves, finely chopped
½ c. rough chopped parsley
1 28 oz. can tomatoes
2 small Red onions, finely chopped
2 Qt. Chicken or Vegetable Stock
2 15 oz. cans Chickpeas, drained
2 t. each Fennel Seeds, Sesame Seeds and Poppy Seeds
2/3 C. sliced almonds
Zest of 2 Lemons
3 T. Fresh Mint, leaves chopped
3 T. Fresh Italain parsley leaves
Extra Virgin Olive Oil
Put the butternut squash, cumin and dried chili on a baking tray. Drizzle with oil, mix together and roast in 350 degree oven for 25 minutes or until cooked through. Heat a large saucepan over medium-low heat and pour in a splash of olive oil. Add the celery, garlic, parsley and 2/3 of the onion. Cook gently with a lid on until softened. Drop in the butternut squash and sweat for 5 minutes, then pour in the stock and tomato juices. Bring to a boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.
Toast the reserved pumpkin seeds with the fennel seeds, sesame, poppy seeds and almonds in the oven on a baking tray for 3-4 minutes until nicely colored all over. Mix lemon zest, parsley leaves and mint. Add remaining onion to herb mixture. Season soup well with sea salt and freshly ground black pepper. Puree half in a blender until thick, but still with chunky bits. Add half pureed mixture back into saucepan. Keep warm. Ladle soup into bowls. Stir once then sprinkle with toasted seeds and nuts followed by zesty herb, onion mixture. Finish with a drizzle of extra virgin olive oil. Enjoy!
1 Butternut Squash peeled and diced, about 4-5 cups, reserving seeds
1 t. cumin seeds
1 t. crushed red chilis
Olive oil
2 Celery stalks, trimmed, finely chopped
3 Garlic cloves, finely chopped
½ c. rough chopped parsley
1 28 oz. can tomatoes
2 small Red onions, finely chopped
2 Qt. Chicken or Vegetable Stock
2 15 oz. cans Chickpeas, drained
2 t. each Fennel Seeds, Sesame Seeds and Poppy Seeds
2/3 C. sliced almonds
Zest of 2 Lemons
3 T. Fresh Mint, leaves chopped
3 T. Fresh Italain parsley leaves
Extra Virgin Olive Oil
Put the butternut squash, cumin and dried chili on a baking tray. Drizzle with oil, mix together and roast in 350 degree oven for 25 minutes or until cooked through. Heat a large saucepan over medium-low heat and pour in a splash of olive oil. Add the celery, garlic, parsley and 2/3 of the onion. Cook gently with a lid on until softened. Drop in the butternut squash and sweat for 5 minutes, then pour in the stock and tomato juices. Bring to a boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.
Toast the reserved pumpkin seeds with the fennel seeds, sesame, poppy seeds and almonds in the oven on a baking tray for 3-4 minutes until nicely colored all over. Mix lemon zest, parsley leaves and mint. Add remaining onion to herb mixture. Season soup well with sea salt and freshly ground black pepper. Puree half in a blender until thick, but still with chunky bits. Add half pureed mixture back into saucepan. Keep warm. Ladle soup into bowls. Stir once then sprinkle with toasted seeds and nuts followed by zesty herb, onion mixture. Finish with a drizzle of extra virgin olive oil. Enjoy!
Tuesday, December 01, 2009
Saying Yes! to Me!
Day 2 with Wendy...cleansing mind body and soul
Barefoot summer and sandals have a way of leaving my feet and toes like they need some attention. Somehow, without me even knowing it they have become a sore point and that’s not just because I am standing on them all day! How could they have been so neglected? Close-toed shoes have a way of suggesting the obvious…it’s time to succumb to my weakness... a pedicure. Start by taking care of your self with a “delicious” fruit bath that turns those calluses into supple feet, as soft as a baby’s. At the same time this recipe provides you with vitamins, calcium and nutrients. It’s an hour spent that nourishes your body and your soul. It’s just another way of saying “Yes” to me. and let your pretty self smile and embrace yourself from head to toe!
SWEET FEET “FOOT BATH and TASTY TREAT”
1 c. frozen mango pulp
1 c. frozen pineapple pulp
1 c. frozen passion fruit pulp
Buy Goya brand or other frozen pulp found in the freezer section
1 c. orange blossom honey
4 c. organic vanilla yogurt
In a blender process all of the ingredients together. Reserve two cups to be eaten and divide the rest evenly into two plastic bags. Wash your feet with your favorite soap. Slip each foot into each bag and tie the bags around your ankles with a twistie tie. “Squish”(that’s a technical term) your toes into the fruit. Squish, squish... Enjoy the next hour relaxing while eating your healthy sweet treat. Then, remove your feet from each bag and toss the bags away. Rinse your feet with cool water and massage your soft toes and heels and arches with your favorite moisturizer. The nutrients of the fruit and yogurt deliver enzymes into your feet that hydrate your skin while providing nutrient and calcium absorption in your body. And It is a delicious hour to …Enjoy!
Barefoot summer and sandals have a way of leaving my feet and toes like they need some attention. Somehow, without me even knowing it they have become a sore point and that’s not just because I am standing on them all day! How could they have been so neglected? Close-toed shoes have a way of suggesting the obvious…it’s time to succumb to my weakness... a pedicure. Start by taking care of your self with a “delicious” fruit bath that turns those calluses into supple feet, as soft as a baby’s. At the same time this recipe provides you with vitamins, calcium and nutrients. It’s an hour spent that nourishes your body and your soul. It’s just another way of saying “Yes” to me. and let your pretty self smile and embrace yourself from head to toe!
SWEET FEET “FOOT BATH and TASTY TREAT”
1 c. frozen mango pulp
1 c. frozen pineapple pulp
1 c. frozen passion fruit pulp
Buy Goya brand or other frozen pulp found in the freezer section
1 c. orange blossom honey
4 c. organic vanilla yogurt
In a blender process all of the ingredients together. Reserve two cups to be eaten and divide the rest evenly into two plastic bags. Wash your feet with your favorite soap. Slip each foot into each bag and tie the bags around your ankles with a twistie tie. “Squish”(that’s a technical term) your toes into the fruit. Squish, squish... Enjoy the next hour relaxing while eating your healthy sweet treat. Then, remove your feet from each bag and toss the bags away. Rinse your feet with cool water and massage your soft toes and heels and arches with your favorite moisturizer. The nutrients of the fruit and yogurt deliver enzymes into your feet that hydrate your skin while providing nutrient and calcium absorption in your body. And It is a delicious hour to …Enjoy!
Friends Helping Friends ..Nourishing Consciousness
Wendy's book launch "Your Life Your Destiny" is Dec 11th.
Please join us for our 11 Days of Consciousness
11 day cleanse: 11 days of “Conscious eating”
11 days of eating pure and healthy
11 days of yoga
11 days of prayer and mediation designed to go hand in hand with this program.
When I am feeling a bit on the plump side I know I need to stock my refrigerator with ready made foods that will fill my slender waistline. "Thoughts become things, so choose the good ones". Less is more! Flavor is a big part of satisfaction for me. I need something that is going to dance on my palate and before I eat it, it has to visually excite me. So with those things in mind I share this calcium rich vegetable salad.
FIESTA VEGETABLE SALAD WITH TAHINI CITRUS DRESSING
½ cup each or select a few, chopped, sliced, grated or diced (your favorites)
Yellow /Green Squash
Cucumber/ Tomato/ Broccoli
Celery/ Green Onion/ Green / Yellow Beans/ Cauliflower/ Carrot /Artichoke
Parsley & Herbs /Variety Sprouts/ Bell Peppers
Dandelion, Watercress or other Leafy Greens
Prepare 2 cups cooked Brown Rice that has been soaked for 4 hours before cooking.
2 cups cooked Garbanzo Beans
Mix together all the above ingredients and add to salad some or all of the following:
½ c. each Toasted Sunflower Seeds, Toasted Almonds
½ c. each Toasted Pumpkin Seeds, Dried Fruits
Make tahini dressing. Can be kept in refrigerator for a few days. Keep dressing and salad separate. Mix the amount of salad and dressing as you are ready to enjoy.
Tahini Citrus Dressing (can keep refrigerated for 4-6 days)
Combine ingredients in blender and process until smooth. Taste and adjust seasonings.
½ c. tahini (sesame paste found in Whole Foods Market)
2 T. fresh peeled ginger
½ c. water
½ c. citrus juice, lime, lemon and orange
2 cloves garlic ½ t. cumin
3 green onions ¼ c. parsley
Sea salt to taste
2 T. agave nectar
Enjoy!
Please join us for our 11 Days of Consciousness
11 day cleanse: 11 days of “Conscious eating”
11 days of eating pure and healthy
11 days of yoga
11 days of prayer and mediation designed to go hand in hand with this program.
When I am feeling a bit on the plump side I know I need to stock my refrigerator with ready made foods that will fill my slender waistline. "Thoughts become things, so choose the good ones". Less is more! Flavor is a big part of satisfaction for me. I need something that is going to dance on my palate and before I eat it, it has to visually excite me. So with those things in mind I share this calcium rich vegetable salad.
FIESTA VEGETABLE SALAD WITH TAHINI CITRUS DRESSING
½ cup each or select a few, chopped, sliced, grated or diced (your favorites)
Yellow /Green Squash
Cucumber/ Tomato/ Broccoli
Celery/ Green Onion/ Green / Yellow Beans/ Cauliflower/ Carrot /Artichoke
Parsley & Herbs /Variety Sprouts/ Bell Peppers
Dandelion, Watercress or other Leafy Greens
Prepare 2 cups cooked Brown Rice that has been soaked for 4 hours before cooking.
2 cups cooked Garbanzo Beans
Mix together all the above ingredients and add to salad some or all of the following:
½ c. each Toasted Sunflower Seeds, Toasted Almonds
½ c. each Toasted Pumpkin Seeds, Dried Fruits
Make tahini dressing. Can be kept in refrigerator for a few days. Keep dressing and salad separate. Mix the amount of salad and dressing as you are ready to enjoy.
Tahini Citrus Dressing (can keep refrigerated for 4-6 days)
Combine ingredients in blender and process until smooth. Taste and adjust seasonings.
½ c. tahini (sesame paste found in Whole Foods Market)
2 T. fresh peeled ginger
½ c. water
½ c. citrus juice, lime, lemon and orange
2 cloves garlic ½ t. cumin
3 green onions ¼ c. parsley
Sea salt to taste
2 T. agave nectar
Enjoy!
Sunday, November 29, 2009
Still laughing ...a Thanksgiving to remember...or not
still laughing....30 turkeys smothered and stuffed with lashings of buttery love and 30 families happy and content. Job well done. Well, baby sister April and I ...we brined, we marinated, we pampered our pretty plump breasts and drumsticks. heehee. I turned on the new grill to medium and laid them skin side them down all in a row. A sigh of accomplishment, sizzle, sizzle they are all put to bed. My nephew offered a foot massage and if anyone knows me that is my weakness. As I lay on the chaise, not a care in the world ..out of the corner of my eye I see my sister jump back as she is lifting the grill lid and around her bobbing, blonde ponytail is billowing black smoke. (I can leap tall buildings when the need be). All I can see are mounds of flaming, too salty, too sugary, too charred, too funny! We sit down together and fill ourselves with belly laughs and side dishes. I promise turkey sandwiches today (I have a bird cooked to perfection in my walk in,...how did I know?). I know my passion is food, and I know why. Food is about creating memories and being grateful for the family and friends that are seated at the the table and for those we have tucked away in our hearts cupboard. Mom was not with us this year, but I am sure she had her hand, her laughter and her heart in all our blessings.
Wednesday, January 25, 2006
My Mario Mémoire
He handed me his baggy pants…you could say that I’ve been in situations like this before, but never did it have these implications..and all I could think of was what could I dish up for him tonight. Never been much of a groupie, not even for the Beatles, but I am in love, with food, and his food sings to me! I stirred up a slurry of mouthwatering ideas before it hit me, Black Cherry, Ginger & Red Wine Sauce married with a gorgeous Leg of Lamb. I will use the red wine from his vineyard in Italy. This would easily be a close runner up to the magnificent roast chicken I had prepared for him the night before. It has been a ritual for me to prepare a crispy candied lemon roast chicken and vegetables, served family style on an oversized white porcelain platter for the first meal of every charter. A welcoming, recognizable, succulent bird with crispy skin and sweet lemon accents was all I needed to put the Batali’s at ease.
Aahh, I imagined him bathing those garlic studded slices of lamb through that rich red sauce, one bite after the other, licking his lips. My dreams came true as I served him up a second portion.
I liked his flirtatious style and how better to seduce him than with my favorite food, prickly yet tantalizing, artichokes. I hand carried them from Florida. As I have always said “if you get me on a deserted island just let there be artichokes.” I’ll serve them my favorite way stuffed with cheese soufflé. It becomes obvious to me that on this charter there is just not enough time dedicated to the pleasure of eating all those recipes that my full refrigerator and the overflowing pantry of my mind has to offer. But today, Red Pepper Bisque, creamy, rich and red is the talk of the day and the promise of this recipe to be sent by e-mail completes another satisfied lunch.
A special request and four little helping hands from Leo and Beno, the Batalis 7 and 10 year old chefs in waiting, brought a magic carpet breakfast of ethereal blueberry pancakes that floated from the cook top to our plates. Slathered high with fresh sliced strawberries and whipped cream the boys made sure to start their day with dessert. After breakfast it was time to check the crab pots. Ten, fat Dungeness crab could not resist the enticing snare of last nights leftover Brugal feast. And Mario, I hoped, could not resist the fresh catch that would bait him into a prominent spot in my kitchen. We planned at day bathing in the warm waters of Baranoff Hot Springs. More days like this and I knew I could have my way with him. I could taste him cooking in my galley! Ahh, the thought of cooking side by side with an iron chef. Slicing, dicing and singing my way in the galley to a new rendition of “Fly me to the moon and let me cook among the stars,” left me starstruck.
After sunset we sat at the dining room table for what seemed like hours surrounded by lemon wedges, cocktail and mustard sauces, crusty Italian bread, cold white wine and an ever shrinking ruby mountain of Dungeness crab bodies and claws. It is our ritual on board the MV Jamal to bless the crab before cooking them. We turn them over to stun them, kaboom!, clean them and then toss them into boiling sea salted water. Cleaning them first insures only edibles in the pot. As we toss our shells thankfully “back to the sea” we loosen our belts and make way for a delicious, ooey, gooey chocolate dessert that will paves our way to sweet dreams.
We woke up feeling full, but as I tell our guests there are no fat, calories or cholesterol on board. A nod, a grin and a “Ya sure” smile came across the breakfast bar with eager looks as to what’s next. I love a captive audience! There was definitely excitement in the air. All of Mario’s plans and inspiration for the trip, was about to unfold. Today we would celebrate Susi, his lovely wife, her birthday and some of her favorite things.
This evening the festivities began with a cocktail designed in Susi’s honor. We coined it the “Tini Susi”. In an iced shaker add 2 parts Peach Vodka, because she is a pearl of a girl, and sweet as a peach, next a generous one part of Grand Marnier because she is, and a splash of Pommegranet Juice because she is good for you too! Add a garnish of Candied Orange peel and we all toasted “To know her is to love her!” To show his affection Mario ordered an all you can eat avalanche of Giant Alaskan King Crab and for dessert, there is only way to satisfy her sweet tooth … Chocolate Baked Alaska.
“Any crab leftover, Mario cried before he went to bed,” will be mine, for tomorrow I will make pasta with spices and olive oil. He smiled, said goodnight and licked his lips.
The day Mario took a turn in the galley took first place on my palates registrar. I took his instruction and mise en place (a French term referring to having all the ingredients necessary for a dish to be prepared) my way through habeneros, tomatoes, garlic and crusty breadcrumbs to the most delicious crab spaghetti dish that I have ever tasted. I have never seen anyone use as much extra virgin olive oil for as he called it “a quick pasta.”. Two ounces, four ounces, eight then twelve, the bottle was gone, in went the peppers, garlic, tomatoes, basil, parsley, the spaghetti, and then the reason for it all, a marriage of King and Dungeness tossed together in the pan and then up in the air. Finished with a handful of crunchy breadcrumbs, it was love at first bite. And for dessert, sweet perfection again danced on our palates, this time we kissed the night with a Nectarine Poached in White Wine, Bay Leaf and Vanilla Bean snuggled in a cloud of Grand Marnier Sabayon.
As is his ritual when he really likes something, Mario began the next day with a breakfast antipasto of cold crab pasta, leftover from the night before. I love a chef that loves his own jokes and his own food, but for the rest of us, Mario’s eldest son Beno scrambled eggs, browned sausage and insisted on warm leftover fruit crumble. Soon after breakfast I heard snorts and grunts coming from the red haired, pony tailed bear laying port side down on the couch. I can only imagine his snoring to be like the Beatles singing off key…only more endearing, and I am sure more snuggly than your typical star of iron chef and food network fame.
Catching a freezer full definitely put an iron clad, clincher as to what would take center stage on tonight’s dinner table. Perfectly grilled, big white flakes of simple sweetness. Fresh caught Halibut by no other name! With so much halibut on board it did not surprise me when Mario claimed his rights to prepare a delicious addition to lunch. Citrus crusted bread crumbs stuffed the halibut in crispy spirals, and then baked in a good bath of EVOO (extra virgin olive oil). This became my second favorite dish of the trip.
On our way to Tracy Arm Glacier, it dawned on me that I’d better hurry and run intereference with anyone eating the leftovers of Mario’s crab pasta. This dish that he so humbly and effortlessly tossed together would be worthy of a luncheon frittata. Coach Goat Cheese, fresh herbs and eggs would marry well with leftover spaghetti, Dungeness and King Crab, and, to think of it, so do I. As a side dish, Artichoke Stuffed with Cheese Souffle makes for a mouthwatering plate. For this noontime extravaganza it’s the Coach Goat Cheese that brings it all together and the Crab, be it Dungeness or King takes a back seat to the creamy richness of that white gold.
Our mantra “When in Alaska eat seafood”, is happily put on the back burner when tonight a slab of pork, roasted for a king, and we all agree he (Mario) is, fits the bill with a big juicy glass of Mario’s vineyards red wine.
Citrus Halibut with lime, orange and lemon was succulent and fragrant baked in foil packets, but the double chocolate brownie sundae slathered with strawberries and laced with orange liquor was gobbled up at record speed. In Alaska there is a certain breathtaking moment of everyday that puts a smile, a wish and a new hope to tuck away and take back to civilization. For everyone on board it was a toss up as to what made time stand still, perhaps it was the calving of the sheets of ice at Glacier Bay or perhaps it was the glacier ice margheritas, whales or bears. We agreed to disagree and made another batch of iced blue Petron’s.
Reluctantly we made our way to terra firma. Taking a deep breath and trying to hold on to those moments when our days were filled with blowing humpback whales, all the crab we could eat, dancing shoreline bears, clouds of orange sabayon, bald eagles sailing in the sky and seemingly miles to go before we were to ever reach our next dessert or destination.
Life is bitter sweet, and we knew no matter how much fun we were having it must come to an end because our eyes are bigger than our stomachs and those baggy pants he handed me, if we kept on this path for much longer, would end up fitting like a glove. So we all say our goodbyes and move on to the next port, the next morsel, just as delicious, just as satisfying, just as sweet.
Aahh, I imagined him bathing those garlic studded slices of lamb through that rich red sauce, one bite after the other, licking his lips. My dreams came true as I served him up a second portion.
I liked his flirtatious style and how better to seduce him than with my favorite food, prickly yet tantalizing, artichokes. I hand carried them from Florida. As I have always said “if you get me on a deserted island just let there be artichokes.” I’ll serve them my favorite way stuffed with cheese soufflé. It becomes obvious to me that on this charter there is just not enough time dedicated to the pleasure of eating all those recipes that my full refrigerator and the overflowing pantry of my mind has to offer. But today, Red Pepper Bisque, creamy, rich and red is the talk of the day and the promise of this recipe to be sent by e-mail completes another satisfied lunch.
A special request and four little helping hands from Leo and Beno, the Batalis 7 and 10 year old chefs in waiting, brought a magic carpet breakfast of ethereal blueberry pancakes that floated from the cook top to our plates. Slathered high with fresh sliced strawberries and whipped cream the boys made sure to start their day with dessert. After breakfast it was time to check the crab pots. Ten, fat Dungeness crab could not resist the enticing snare of last nights leftover Brugal feast. And Mario, I hoped, could not resist the fresh catch that would bait him into a prominent spot in my kitchen. We planned at day bathing in the warm waters of Baranoff Hot Springs. More days like this and I knew I could have my way with him. I could taste him cooking in my galley! Ahh, the thought of cooking side by side with an iron chef. Slicing, dicing and singing my way in the galley to a new rendition of “Fly me to the moon and let me cook among the stars,” left me starstruck.
After sunset we sat at the dining room table for what seemed like hours surrounded by lemon wedges, cocktail and mustard sauces, crusty Italian bread, cold white wine and an ever shrinking ruby mountain of Dungeness crab bodies and claws. It is our ritual on board the MV Jamal to bless the crab before cooking them. We turn them over to stun them, kaboom!, clean them and then toss them into boiling sea salted water. Cleaning them first insures only edibles in the pot. As we toss our shells thankfully “back to the sea” we loosen our belts and make way for a delicious, ooey, gooey chocolate dessert that will paves our way to sweet dreams.
We woke up feeling full, but as I tell our guests there are no fat, calories or cholesterol on board. A nod, a grin and a “Ya sure” smile came across the breakfast bar with eager looks as to what’s next. I love a captive audience! There was definitely excitement in the air. All of Mario’s plans and inspiration for the trip, was about to unfold. Today we would celebrate Susi, his lovely wife, her birthday and some of her favorite things.
This evening the festivities began with a cocktail designed in Susi’s honor. We coined it the “Tini Susi”. In an iced shaker add 2 parts Peach Vodka, because she is a pearl of a girl, and sweet as a peach, next a generous one part of Grand Marnier because she is, and a splash of Pommegranet Juice because she is good for you too! Add a garnish of Candied Orange peel and we all toasted “To know her is to love her!” To show his affection Mario ordered an all you can eat avalanche of Giant Alaskan King Crab and for dessert, there is only way to satisfy her sweet tooth … Chocolate Baked Alaska.
“Any crab leftover, Mario cried before he went to bed,” will be mine, for tomorrow I will make pasta with spices and olive oil. He smiled, said goodnight and licked his lips.
The day Mario took a turn in the galley took first place on my palates registrar. I took his instruction and mise en place (a French term referring to having all the ingredients necessary for a dish to be prepared) my way through habeneros, tomatoes, garlic and crusty breadcrumbs to the most delicious crab spaghetti dish that I have ever tasted. I have never seen anyone use as much extra virgin olive oil for as he called it “a quick pasta.”. Two ounces, four ounces, eight then twelve, the bottle was gone, in went the peppers, garlic, tomatoes, basil, parsley, the spaghetti, and then the reason for it all, a marriage of King and Dungeness tossed together in the pan and then up in the air. Finished with a handful of crunchy breadcrumbs, it was love at first bite. And for dessert, sweet perfection again danced on our palates, this time we kissed the night with a Nectarine Poached in White Wine, Bay Leaf and Vanilla Bean snuggled in a cloud of Grand Marnier Sabayon.
As is his ritual when he really likes something, Mario began the next day with a breakfast antipasto of cold crab pasta, leftover from the night before. I love a chef that loves his own jokes and his own food, but for the rest of us, Mario’s eldest son Beno scrambled eggs, browned sausage and insisted on warm leftover fruit crumble. Soon after breakfast I heard snorts and grunts coming from the red haired, pony tailed bear laying port side down on the couch. I can only imagine his snoring to be like the Beatles singing off key…only more endearing, and I am sure more snuggly than your typical star of iron chef and food network fame.
Catching a freezer full definitely put an iron clad, clincher as to what would take center stage on tonight’s dinner table. Perfectly grilled, big white flakes of simple sweetness. Fresh caught Halibut by no other name! With so much halibut on board it did not surprise me when Mario claimed his rights to prepare a delicious addition to lunch. Citrus crusted bread crumbs stuffed the halibut in crispy spirals, and then baked in a good bath of EVOO (extra virgin olive oil). This became my second favorite dish of the trip.
On our way to Tracy Arm Glacier, it dawned on me that I’d better hurry and run intereference with anyone eating the leftovers of Mario’s crab pasta. This dish that he so humbly and effortlessly tossed together would be worthy of a luncheon frittata. Coach Goat Cheese, fresh herbs and eggs would marry well with leftover spaghetti, Dungeness and King Crab, and, to think of it, so do I. As a side dish, Artichoke Stuffed with Cheese Souffle makes for a mouthwatering plate. For this noontime extravaganza it’s the Coach Goat Cheese that brings it all together and the Crab, be it Dungeness or King takes a back seat to the creamy richness of that white gold.
Our mantra “When in Alaska eat seafood”, is happily put on the back burner when tonight a slab of pork, roasted for a king, and we all agree he (Mario) is, fits the bill with a big juicy glass of Mario’s vineyards red wine.
Citrus Halibut with lime, orange and lemon was succulent and fragrant baked in foil packets, but the double chocolate brownie sundae slathered with strawberries and laced with orange liquor was gobbled up at record speed. In Alaska there is a certain breathtaking moment of everyday that puts a smile, a wish and a new hope to tuck away and take back to civilization. For everyone on board it was a toss up as to what made time stand still, perhaps it was the calving of the sheets of ice at Glacier Bay or perhaps it was the glacier ice margheritas, whales or bears. We agreed to disagree and made another batch of iced blue Petron’s.
Reluctantly we made our way to terra firma. Taking a deep breath and trying to hold on to those moments when our days were filled with blowing humpback whales, all the crab we could eat, dancing shoreline bears, clouds of orange sabayon, bald eagles sailing in the sky and seemingly miles to go before we were to ever reach our next dessert or destination.
Life is bitter sweet, and we knew no matter how much fun we were having it must come to an end because our eyes are bigger than our stomachs and those baggy pants he handed me, if we kept on this path for much longer, would end up fitting like a glove. So we all say our goodbyes and move on to the next port, the next morsel, just as delicious, just as satisfying, just as sweet.
Thursday, June 30, 2005
Magic Carpet Ride
“The art of entertaining is knowing who to call”
My friend, Michael Holland did just that… and when two creative people come together and start planning and event, literally the sky’s the limit! We created an evening that consisted of multiple layers. Upon arrival, each guest embarked on a magic carpet ride, full of flavor, savoure, surprises and fulfillment. I can assure you delicious food, stunning presentations and top flight, gracious, smiling service. It is my passion and my privilege to ensure each and every one of my clients feels like a million dollars!Tuesday, July 06, 2004
Chutney Raddichio
Summer in Florida harvests a multitude of sins, and sinfully delicious as it may taste, the mango is, to say the least, one of them right in your own back yard. By the time the season is over you’ve had your fill and wish to not see them again for a long, long time. Like long lost relatives, you love to see them come and love to see them go. Mangos fall and find their way to restaurant menus and kitchen counters by the way of produce delivery, or my favorite, neighborhood roadside stands. If, you’re not the one bendin’ over, pickin’ up and baggin’, then four for a buck, is the way to go. You can’t beat it! My favorite, Mango Chutney, has been dancing in my kitchen with chiles, ginger, and limes for a month now, and sacheting its sweet and sour zip-locked way to the refrigerators of friends and strangers. Anyone who will adopt a bag is my friend now! This is the time of year I always think about my friend Mark Nevins. He and I were attached at the hip at my restaurant in Tacoma, Washington. As I was harmonizing to the tune of our pianist and running the wheel, (restaurant talk for organizing the distribution of plates of food from the line to the tables) you could hear me sing songs of ingredients or special orders ie; Chutney! Raddichio! Endive! Gremolata! Parsley! Basil! Mark would find the garnish, and wipe the plates and send them up to the second floor. My name, of endearment for Mark, and of family and friends, from that time on was always “Chutney Raddichio”, “Chutney” for short. Another delicious way I experience mangos is the fruit pedicure. I travel to Boca to relax into the creamy, pinkish orange mango puree massaged into my feet with a key lime loofa sponge. Pampering myself after a day of being on my feet making chutney, is my way of “just desserts.” My feet never tasted so good.
Monday, June 21, 2004
Strawberries in the Rain
Have you ever picked strawberries while dancing in the rain? This memory takes me back to Indiana where I picked my first berries, blue, black and red. Mother Nature made a growl that day as we plucked one for the bucket and one for our mouths. "Not supposed to be here" kept echoing sing song from my baby sister April. So racing against time to both that seemed a bottomless pit, we laughed and ate to our hearts content. Slurping rain and berry juice off our chins we realized that you can only get wet once, so we stayed there in the puddles of our youth till darkness and Mom beckoned us home. Today I taste those wet and wild strawberries in every shortcake I make. Strawberry fields forever.
Wednesday, June 02, 2004
Summer For Me
It is obvious to me that summer is here. The fact that I am turning once again to my dessert recipes. I realized for the first time that I am a summer dessert person. In the winter I love braised vegetables and cauldren pots of meats, chou croute, lamb shanks and stews, but summer finds me with delighting with the thought of nectarine crumbles, blueberry fools, strawberry shorcakes and raspberry ice creams. I stop at the farmers markets and search out "you pick" signs like they were an offering from above, and when I am out in an orchard or bending down to pick the one for the basket or the one for me I know I'm in heaven. Share with me your favorite summer recipe and lets go and find a field "ripe for the pickin'". We can cook and taste summer together.
Saturday, April 24, 2004
What a Night
Oh what a night, empowering to say the least. I had the pleasure of joining several other women who are professionals in their field, on a panel of "For Women By Women," a women's health program at "Tea at Lily's" sponsored by Holy-Cross Hospital. I demonstrated a couple of recipes that were healthy and fresh, Mediterranean Couscous Salad and Roasted Eggplant Spread.
If you ever have the opportunity to go to one of these events I encourage you to do so. Visit the Holy Cross Auxiliary web site or call 954-351-7804 and request a schedule. The program last night was "Stay Fit For Life," something we are all struggling to achieve. The next program is May 27th and the topic is Osteoporosis. Mark your calendars and I will see you there! Be well, be safe, and if you can't be good, be great!
If you ever have the opportunity to go to one of these events I encourage you to do so. Visit the Holy Cross Auxiliary web site or call 954-351-7804 and request a schedule. The program last night was "Stay Fit For Life," something we are all struggling to achieve. The next program is May 27th and the topic is Osteoporosis. Mark your calendars and I will see you there! Be well, be safe, and if you can't be good, be great!
Tuesday, April 20, 2004
Nothing Better
There is nothing better than waking up to a sunny day and realizing that I get to do my favorite thing (cooking) with some of my favorite people for some of my favorite clients. I have taken on a weekly cooking project for a family in Boca (friends of friends) and I provide four meals for them delivered every week. I have never met them eye to eye, but when you begin cooking for someone you get to know them palate to palate. My cooking class schedule is complete and it should be hitting the press tomorro and at your door later this week. Thank you all for your patience, phone calls, sugestions and ideas. The day moves on and I'd better start playing catch-up.
Friday, April 09, 2004
Good Friday
Good Friday. Good Everyday for me in the kitchen. I have been tip-toeing around in my kitchen for the last couple of months working with someone that was not on the same page of my cookbook. We come from opposite directions on the spectrum. I am self taught and he has gone to culinary school and worked in very structured kitchens. I on the other hand, love the idea of whisking the samba to the beat of a waltz. A new sense of stength and vitality has come over me. I love what I do and do what I love and love the way I do it! It is my passion and my priviledge to cook for all of you. Happy Easter Egg Hunt to you all!
Wednesday, April 07, 2004
Beautiful Day
A beautiful day to complete the new cooking class schedule. Weeks have gone by where most of my thoughts and ideas about the new schedule have been formulating in my head with only a few notations on pen to paper. For me to create this masterpiece of ideas without an artists block I have to be fearless in the kitchen of my mind. There isn't anything that would not turn out exactly like I created. Sometimes I am surprised, but that just keeps me where I like to be, always smiliing. I thank everyone for their sugesstions, ideas and support. That's the icing on my cake!
Subscribe to:
Posts (Atom)