Lime Ginger Coconut Cream with Poach Seared Halibut and Shiitake Mushroom

servings 4
60 minutes

Ingredients

Sauce

Juice from 1 lime (2 tbsp lime juice)

2 garlic cloves, finely chopped

2 shallots, finely chopped
1” of ginger, finely chopped

1 jalapeño pepper, finely chopped


1/2 cup of coconut milk

1/2 cup cream


2 tsp of caster sugar


2 sprigs of fresh parsley or cilantro, finely chopped


1 tsp of corn starch, diluted with a little cold water

Fish

4 halibut fillets, 6 oz each, 2 tbsp of Grapeseed oil

1” ginger skin removed for fish

10 shiitake mushrooms sliced caps only

1 cup hydrated seaweed (Arame, Dulse, Wakame, Hijiki)

1 tbsp olive oil

1 tbsp soy sauce

1 garlic clove sliced thin

METHOD

Step 1
Place a sauce pan over a low-medium heat and add half the oil. Once hot, gently fry the garlic, shallots, ginger and chilli for 3-4 minutes. Add the coconut milk, double cream and sugar and bring to the boil.

Step 2
Whilst boiling, whisk in the diluted corn starch, and cook for 4 minutes. Lastly, stir in the lime juice and parsley. Strain if desired, before serving.

Step 3
Season filets with sea salt. Place a frying pan over a low-medium heat and add grapeseed oil and ginger root. Add filets and cook for 3 minutes. Flip and gently baste the filets with hot ginger oil. Turn down heat cover and finishing cooking 2 minutes on low.

Step 4
Place a frying pan over medium high heat add oil stir fry mushrooms till slightly brown add seaweed and garlic slivers cook 2 minutes. Remove to plate until ready to serve.

Plating
Pour the sauce into slightly dipped bowls and arrange mushroom seaweed mixture in center and top with the fillets. Garnish with fresh coastal herbs such as seaweed, samphire - alternatively you could use dill or chervil. Serve immediately

Bohemian Wagyu, Yuzu, Ponzu, Pearl Onion Dashi Broth

4 SERVINGS

DASHI SAUCE INGREDIENTS

• 1/4 cup soy sauce

• 3 tablespoons sake

• 3 tablespoons mirin

• 1 (3-inch) kombu square

• 1/4 ounce katsuobushi or 1/2 cup bonito flakes

• 1/4 cup fresh yuzu or Meyer lemon juice

• 1 cup water

• 1 tbsp butter

• 1 tbsp agave

• 1 tsp corn starch
  

INGREDIENTS

• 3/4 pound crimini mushrooms

• 1 container of pearl onions

• 5 garlic cloves

• 5 sprigs thyme

• 2 tbsp butter

• 2 tbsp olive oil

• 1 1/2 pounds wagyu steak
  

PREPARATION

Step 1
Bring water to a boil. Add kombu (dried seaweed) and katsuobushi. Reduce to a simmer for ten minutes then remove both from the pan. Combine soy sauce, sake, mirin, agave, and yuzu juice to the kombu water. Bring to a boil and reduce to a simmer for ten minutes. Add butter and cornstarch slurry. Cover and let mixture stand until serving. Can be refrigerated if not used till the next day.

Step 2
Season the steak with sea salt and crushed black pepper. Heat cast iron or carbon steal pan over high heat. Add two tablespoons of olive oil and sear steak on both sides. Depending on thickness, about 4 minutes each side. Add two tablespoons butter, four garlic cloves, and sprigs of thyme to pan. Baste for about two minutes. Remove steak from pan and let sit for 15 to 20 minutes.

Step 3
While steak is resting add mushrooms and pearl onions to steak skillet with garlic, thyme, and olive oil. Sear for two minutes adding a couple tablespoons of dashi sauce.

PLATING

In bowl shaped plates, spoon in a bit of dashi sauce. Place a piece of celery with leaves in center. Add some onions and mushrooms and layer on top 3 slices of seared wagyu.

Cumin, Fenugreek Crusted Sea Scallop in Avocado, Leek Creamy Soup

INGREDIENTS

4 SERVINGS
Soup
1 European cucumber, seeded and coarsely chopped
2 Hass avocados—pitted, peeled and quartered
2 tbsp Greek yogurt
1/2 cup soy milk
1 large leek
1 tbsp Worcester
1 teaspoon agave syrup
1 tablespoons fresh lime
3 garlic cloves, thinly sliced
2 tsp minced fresh ginger
1 shallot, thinly sliced
2 celery stalks
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon crushed red pepper
1/2 teaspoon cumin seeds
1/2 cup chicken stock
4 Cilantro stems chopped
6 mint leaves, chopped

Scallops
8 u10 sea scallops
Yuzu olive oil
2 tsps fenugreek powder
2 tsps Cumin seeds
2 tsps sea salt
1 tbsp unsalted butter
2 leeks cut into 3” logs

PREPARATION

Step 1    
In a blender, combine the cucumber, avocados, celery, soy milk, yogurt, vinegar, agave, lime juice and a pinch of sea salt.

Step 2
In a large saucepan, heat 2 tablespoons of the olive oil. Add the shallots, garlic, ginger, and leek and cook over moderate heat, until the vegetables are softened, about 5 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds, add the stock and cook for 1 minute. Cool and add to blender with avocado mixture.

Step 3
Blend until smooth. Strain the soup through a fine sieve and refrigerate till ready to serve.

Step 4 Leeks for plating 
Place in dry cast iron skillet on high heat char both sides of leek with lid on. When charred strip is present on 2 sides of each log. Remove from skillet and slice in 1/2” medallions for plating under scallop slices.

Step 5 Scallops
In a mortar and pestle mash the spices and dust 1 side of the scallops
In a medium skillet, heat the yuzu olive oil until shimmering. and cook dusted side over high heat for 1 to 2 minutes. Turn the scallops, and simmer just until the scallops are cooked through, about 2 minutes. Swirl in the butter. And bast over the scallops.

Step 6 plating  
Place the charred leeks in the center of the soup bowls, spoon the cucumber soup all around lay the sliced scallops on top of the leek, drizzle with extra virgin olive oil on top. Sprinkle with mint and shishito peppers and serve right away.

Bourbon Braised Smoked Paprika Seared Octopus, Pancetta Maitake Mushroom Ragout, with Green Aioli

Serving octopus can make such a bold statement at the dining table. When prepared correctly it can win over even the most ardent detractors. As I constantly look for new approaches to cooking octopus, I find myself going back to the tried-and-true way I first used to cooked it. The method used in this recipe not only brings out a delicious flavor, it ensures that the texture comes out perfect every time. Then, of course, there is the health aspect to octopus, which has me coming back to it often. Each 100 gram serving of cooked octopus has only 160 calories and 4 grams of carbohydrates. Octopus is low in total fat, with only 2 grams, and has less than 1 gram of saturated fat. Octopus is also packed with protein; each serving has 30 grams. It is high in iron, vitamin B-12, vitamin B-6, niacin, vitamin C, and calcium. The only downside is that it is high in cholesterol with 96 milligrams.

INGREDIENTS

Octopus

• 2” ginger root

• 4 garlic cloves

• 1 celery stalk

• 1 tsp black peppercorns

• 2 bay leaves

• 2 small shallot

• 2 star anise

• 1 tsp cumin seed

• 3 cups water

• 1/4 cup bourbon

• 1/4 cup white wine

• 2 pounds octopus about 4 tentacles

• 1/2 pound pancetta

• 1 pound maitake mushrooms

• 5 shishito pepper

• 2 tbsp dried cranberries

• 1 head frisée lettuce

AIOLI

• 2 cups chopped cilantro stems and all

• 3/4 cup olive oil

• 2 tbsp fresh lemon juice or 1/4 cup rice vinegar

• 1 tsp Dijon mustard

• 1 egg yolk

• 3 garlic cloves minced or 2 tsp garlic powder

• 2 tsp honey

Mushroom Pancetta Ragout

• 1/2 pound pancetta cut into 1/4’ cubes

• 1 pound maitake mushrooms

• 1/4 cup dried cranberries

• 2 medium shallots, finely chopped

• 2 garlic cloves sliced thin

• 1 teaspoon thyme leaves, plus more for serving

• sea salt, freshly ground pepper

• 1/4 cup octopus stock

PREPARATION

Braise and sear the octopus

1. In a large pot over high heat. Add first 11 ingredients and bring to a boil

2. Add octopus and bring to a simmer. Cover for 45 minutes.

3. Remove tentacles with tongs and strain the liquid for stock to use at another time.

4. Separate the tentacles. Coat the octopus with smoked paprika, add 1 tbsp of olive oil to carbon steel or cast iron skillet add half of the pancetta cubes of the pancetta and tentacles.

5. Sear on high for 4 minutes, turning tentacles to brown all sides.

Mushroom Pancetta Ragout

1. Heat 2 Tbsps. olive oil in a large heavy pot or pan over medium. Add pancetta slices in a single layer and cook, turning once or twice, about 4 minutes. Transfer to paper towels to drain.

2. Heat 1 Tbsp. oil in same pot over high. Cook mushrooms, and shishito peppers tossing occasionally, until browned, 5 minutes. Reduce heat to medium-low. Add shallots, garlic, and 1 tsp. thyme, season with crushed black peppercorn, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add octopus stock and reduce heat to low and cook until only a thin layer of stock coats bottom of pot, 5 minutes. Add in crispy pancetta and dried cranberries.

Aioli

1. Add In a blender or immersion blender, whirl egg, lemon juice, or rice vinegar, garlic to taste, cilantro, and lemon peel until well blended.

2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. keep refrigerated until use. Use within a day.

Plating

In the center of the plate place frisée leaves, Top with cooked crispy pancetta and mushroom ragout and 2 seared octopus tentacles.

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Salmon, Pomegranate Gastrique & Wasabi Pea Purée

Salmon is a very popular fish, but can be overwhelming in fish flavor for those who do not eat fish regularly. This recipe balances out the salmon flavor with freshness and acidity from pomegranate seeds and gastrique plus a little kick from the wasabi purée. Health-wise, salmon is a very nutrient-rich fish with many health benefits. It is an oily fish that is high in good fat, protein, vitamins, and minerals. Salmon contains phosphorus, zinc, potassium, vitamin B6 and B12, and is considered good for the heart, hair, and skin.

INGREDIENTS

4 servings

Pomegranate Gastrique

• 1 tbsp olive oil

• 1 shallot minced

• 1 cup (2.5dl) pomegranate seeds

• 2 tbsp sugar

• 3 tbsp dry sherry

• 3 tbsp balsamic vinegar

Pea Wasabi Purée

• 2 cloves garlic

• 8 to 12 ounces (300g) frozen pea

• 1 to 2 tbsp greek full fat yogurt

• 1 to 2 tbsp wasabi paste (depending on how hot you prefer)

• 1 tbsp olive oil

Herb Crusted Salmon

• 2 tbsp grilling olive oil or grape seed oil

• 4 6-ounce (170g) center cut king salmon fillets with skin on

• 3 garlic cloves peeled and minced

• 2 tbsp chopped leaves from sprigs of thyme

• 2 tbsp chopped leaves from tarragon

• Ground black peppercorn

• Sea salt

Please note: Other herbs can be used such as cilantro or flat leaf parsley and dill, all of which are so complementing to salmon.

Garnish

• Red Chard Microgreens

• Nasturtium

• Frisée lettuce

PREPARATION

Pomegranate Gastrique

1. Heat olive oil in a small saucepan over medium low heat.

2. Add shallots and cook until they are translucent (about 5 minutes).

3. Add the remaining ingredients to the pan.

4. Over medium-high heat, bring to a very light boil, then reduce the heat to low.

5. Simmer until the fruit is very tender (5 to 7 minutes) and remove from heat.

Pea Wasabi Purée

1. In a medium saucepan of boiling water, cook the peas with 1 garlic clove until just tender, 5 to 7 minutes.

2. Drain, reserving some of the water and transfer to a blender. Add the wasabi paste and a few tablespoons of blanching water, and puree until smooth. At this time you may also add 1 tbsp of greek yogurt and 1 tbsp of olive oil (optional).

3. Tip the purée into a fine sieve and use the back of a ladle to push it through for a silky-smooth finish.

4. Transfer the wasabi pea puree to a small bowl, cover, and keep warm.

Herb Crusted Salmon Method (on the top of the stove)

1. Mix tarragon, thyme, and garlic.

2. Cut 3 diagonal slits evenly spaced through the skin horizontal on the fillets, going about 1/4 into the salmon. Stuff the slits with the herb mixture. Season the fish with sea salt and pepper.

3. Heat olive oil or grape seed oil in a non stick fry pan.

4. Place the fillets skin side down, gently pressing each fillet with a fish spatula to prevent buckling. Do 2 fillets at a time if needed.

5. Flip the fillets after 2 to 3 minutes depending on thickness of fillet. You will know they are ready to flip the sides of the bright salmon flesh color will start to turn a bit whiter.

6. Before flipping to flesh side, squeeze on fresh lemon and flip adding a splash of dry sherry (optional).

7. Put a lid on the pan and take off the heat after searing for 2 to 3 minutes to finish cooking the on the flesh side.

Herb Crusted Salmon Method (under the broiler or baked)

1. Lay foil down on a sheet pan.

2. Drizzle a small amount of oil on the flesh.

3. Place the fillets flesh side down.

4. Drizzle the skin side with a touch of oil and layer 2 thin slices of lemon on each of the fillets. Broil 6 to 7" (12 to 17 cm) away from the grill and broil for 10 minutes. Or for baking, place on the center rack in a preheated 375°F (170°C) for 12 to 15 minutes, depending on thickness of the fillets.

PLATING

1. Spoon and drag the pea purée diagonally across the plate.

2. In the center, place a small handful of the frisée

3. Position the salmon fillets on top of the frisée and spoon on the gastrique over the fillets. Topping with red chard microgreens and a couple of nasturtium leaves.

Oysters with Champagne Mignonette Sauce

Few delights can compete with fresh raw oysters, whether as a stand-alone snack or an appetizer to start a meal. Packed with protein, they are also rich in vitamins A, C, B-12, E, and have zinc, selenium, and iron.

INGREDIENTS

4 serving(s)

Mignonette Sauce 
Makes about 3/4 of a cup (1.8 dl)

• 1/4 cup (0.5dl) champagne vinegar

• 2 medium shallots finely chopped

• 1/4 cup (0.5dl) cuvée rose brut champagne, chilled

• 2 tsp dulse flake seaweed

• freshly ground black pepper to taste

• 12 freshly Beau soleil oysters on the half shell

Arame Salad

• 1 cup (2.4dl) arame seaweed

• 2 tsp dulse flaked seaweed

• 1 Tbsp. toasted sesame oil

• 2 garlic cloves, chopped

• 2 tsp minced ginger

• 2 tsp mirin

• 2 tsp reduced sodium soy sauce

• 2 tsp rice vinegar

PREPARATION

Mignonette Sauce

1. Combine all ingredients in a nonreactive bowl. Chill for at least 15 minutes for the flavors to meld.

2. Shuck Beau soleil oysters retaining the oyster juice and top with the mignonette sauce. Finish with a pinch of dulse flakes.

Arame Salad

1. Put seaweed in a large bowl and cover with cold water. Soak 10 minutes. Drain in a colander, pat dry, and place in a salad bowl.

2. Whisk all 7 ingredients together and toss gently into the seaweed.

PLATING

1. 4 small plates.

2. Place three small mounds of seaweed salad and top each with an oyster on the half shell.

Pepper Pan Fried Sea Salt Cod

Looking for a healthy, hearty alternative to meat that is packed with protein? Try this pepper pan fried sea salt cod. It has high amounts of omego-3 fatty acids, vitamin A, vitamin D, and vitamin E. Recipe serves 4.

INGREDIENTS

• 1 tbsp butter

• 4 shallots, minced

• 3 Vidalia spring onion bulbs sliced

• 10 ramps

• 3 garlic cloves sliced thin

• 12 ounces small morels (about 20 to 25)

• 1 small bunch rapini (broccoli rabe) stems cleaned and chopped

• 1/2 cup homemade shrimp or fish stock

• 1/4 cup dry sherry (vermouth)

• 1 tbsp sour cream or heavy cream

• 2 tsp chopped fresh tarragon or thyme

• 4 6-ounce cod fillets (preferably skin-on, fine if not)

• Fresh lemon juice

• 2 tbsp olive oil

• Peashoots and young broccollini flowers

• Grapeseed oil and olive oil for cooking fish

Miso crème fraîche

• 1 tbsp light miso

• 2 tbsp creme fraiche

• Grated ginger

• Garlic powder

• Squeeze of fresh lemon juice

• Ground black peppercorn

PREPARATION

Ragout 

1. Heat a heavy large skillet and add 1 tbsp olive oil.

2. Add shallots and sauté 2 minutes. Increase heat to medium-high.

3. Add mushrooms; sauté until beginning to brown, add rapini, garlic slices about 8 minutes.

4. Add vermouth and stock; reduce liquids.

5. Add cream and butter to mushrooms; boil until thickened slightly (about 1 minute).

6. Mix in chopped tarragon, thyme, and season with ground peppercorn and garlic powder. Set aside.

7. Sauté ramps (whole, trimmed at the bottom) in olive oil till slightly wilted. Sprinkle with black pepper and a squeeze of lemon; set aside.

Fish Preparation 

1. Salt skin side with sea salt flakes and leave the fillets for 15 minutes. The salt will draw any moisture up to the surface of the skin.

2. After 15 minutes scrape away most of the salt, sprinkle with ground white peppercorn dust (skin side only) with flour lightly patting away any excess. The flour is optional.

Cooking the Fish 

1. Heat nonstick pan, add a bit of grapeseed oil and olive oil swirling it around in the pan to make an even layer.

2. Ensure the oil is hot enough before placing the fish skin side down to cook. Do not overcrowd the pan. Then gently press on the center of the filets to stop the filet from buckling up.

3. Cook without moving for at least 4 or 5 minutes depending on thickness. You should start to see the flesh by the skin turn a golden color.

4. At this time squeeze lemon juice and season sparingly with sea salt flakes over the flesh side before flipping.

5. Flip and cook for 1 to 2 minutes with lid on, and remove from burner steam flesh side 1 to 2 minutes.

PLATING 

1. 3/4 on plate put a couple of ramps.

2. Spoon some of the ragout along the side of the ramp.

3. At the center, spoon on a bit of the juice. Place the fish skin side up on top of the ragout.

4. Add a couple of the brocolini flowers and a couple of pea sprouts along with a couple of singled out morels as shown in the photo.

5. Add a couple of dabs of miso creme fraiche.

Chicken and Chanterelles with Champagne Soy Sauce

Looking for a healthy, but tasty dish? Chicken is low in fat and provides an excellent amount of protein coupled with a delicious mouth-watering sauce. Creates 4 servings.

INGREDIENTS

Chicken

• 4 chicken legs (with skin and bone)

• Salt and freshly ground pepper

• Tarragon, thyme, and rosemary

• 3 shallot, halved

• 4 whole garlic cloves

• 1 cup (2.5dl) rosé Champagne

• 1 tbsp olive oil

Stirfry

• 2 salsify peeled cut and sliced 1/2" (1cm)

• 1 1/2 cup chanterelles

• 2 garlic cloves sliced thin

• 4 shallots, quartered

• 2 tbsp white balsamic

• Cooking olive oil and grapeseed oil

Champagne Soy Sauce

• Juices from the pan (see method below)

• 1/2 cup (1.2dl) champagne

• 3 tbsp low sodium soy sauce

• 1 piece galangal ginger

• 1 dry mandarin peel

• 1 tbsp honey

• 2 tbsp heavy cream or sour cream

Garnish for Plating

• 1 pint (5dl) blackberries

• Arugula microgreens

• 2 scallions 1/4" (1/2cm) diagonal slices

PREPARATION

Chicken

1. Season chicken with a sprinkle of sea salt and ground black peppercorn.

2. Heat olive oil in a medium size cast-iron skillet over high heat. Nestle chicken in skillet, skin side down, and cook 2 minutes.

3. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, and skin becomes golden brown, about 5 minutes.

4. Place the chicken legs, skin side up, in a roasting pan on top of fresh thyme, rosemary, and tarragon sprigs. Add 5 garlic cloves, 3 shallots sliced in half, and season with garlic powder (optional).

5. Bathe with 3/4 of the Champagne over thighs. Roast 15 minutes, flip chicken, and add the remaining 1/4 of the Champagne.

6. Cook the chicken for 10 minutes, basting once. Internal temp should read 165°F (75°C).

7. Remove chicken from pan when done and rest covered for 10 minutes.

Champagne Soy Sauce

1. In a heavy saucepan place first 5 ingredients, reduce, and add the sour cream or heavy cream and a little butter.

2. Strain through a sieve and set aside till plating.

Stirfry

1. Wok or fry pan add oils on medium high stirfry shallots, salsify, chanterelles. Add seasoning.

2. Cook for a couple of minutes, then add sliced garlic and balsamic for couple of minutes until golden.

3. Remove from heat.

PLATING

1. Remove bone from thigh and leg.

2. Place the stirfry chanterelle in the center of the plate, and place chicken thigh on top.

3. Spoon on sauce around the bottom on the stirfry.

4. Add slices of scallion and blackberries.

5. Top the chicken with microgreens.

TIPS

When pressed for time one can skip browning the legs in the skillet and go straight to the roasting pan set up under the broiler for 3 minutes on either side to brown, adjust the temperature to 450° F (220° C).

Angelic Deviled Eggs

Easter tends to bring an onslaught of eggs, one of those hotly-debated foods that seem good for you one minute, bad for you the next. Why? Well, eggs are high in cholesterol, and while it is unhealthy to have too much cholesterol in your blood, the trick is: Eating eggs doesn’t necessarily increase blood cholesterol. With that good news in mind, we’ve updated a classic egg preparation with an eye toward making it healthier. Our Angelic Deviled Eggs showcase natural flavors, including smoky paprika and the salty goodness of fish roe. The eggs themselves are packed with protein and minerals, and we’ve also replaced fatty, processed mayonnaise with lower-fat, more natural alternatives that offer the same creamy goodness.

INGREDIENTS

• 6 jumbo organic eggs

• 1/2 tsp. Dijon mustard

• 1 tbsp. chopped chives

• 1 tsp. Worcestershire sauce

• 2 tbsp. Greek plain yogurt

• 1 tbsp. crème fraîche

• 1/2 tsp. chili oil

• 1 tsp. olive oil

• ground black pepper

• garlic powder

• 3 oz. salmon roe

• smoked paprika

PREPARATION

Hard-Boiled Eggs

The perfect hard-boiled egg is achieved by bringing eggs and cold water to a rapid boil, then covering them immediately, turning off the heat and letting sit for 11 to 14 minutes depending on the size of the eggs. Then, place the eggs in a cold-water bath and wait a few minutes before peeling them under cold water.

Halve the eggs, and mash the hard-boiled egg yolks, yogurt, crème fraîche, olive oil, chili oil, Worcestershire, mustard, black pepper and garlic powder to taste. Mix in 1 tablespoon chopped chives. Spoon the mixture into the egg whites; top with roe and paprika.

If you like this recipe but miss the unique tang of mayonnaise, try it with homemade mayo instead of the yogurt and crème fraîche.

BONUS: HOMEMADE MAYO

INGREDIENTS

• 1 large egg yolk*

• 1 1/2 teaspoons fresh lemon juice

• 1 teaspoon white wine vinegar or champaigne

• 1/4 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder plus more to taste or Sel de Mer

• 1/2 cup extra virgil olive oil, divided

• 1/4 cup Avocado oil or grapeseed oil

PREPARATION

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon garlic powder in medium bowl. Blend till bright yellow with a whisk or an emersion blender (my choice) until blended, about 30 seconds. Whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/4 cup olive oil and 1/4 cup avocado oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

Hop On These Veggie Boats for Perfect Summer Fare

What better way to welcome summer than a cookout? Though we love simple grilled vegetables, it’s nice to provide a vegetarian option that has a little more finesse. What’s more, these Veggie Boats offer the healthy vitamins and minerals of eggplant, the fiber and nutrients of dates, plus pistachios that add not only crunch but also heart-healthy protein. Toss them on the grill to take your summer meal to the next level.

INGREDIENTS

• 1 large Japanese eggplant

• 3 pitted and chopped dates

• ¼ c. toasted chopped pistachios

• *2 Tbsp. garlic confit (with its oil)

• ¼ tsp finely grated lemon zest

• 1 tsp fresh thyme

• 2 charred shishito peppers

• 1 tsp. olive oil

• 1 tsp. balsamic vinegar

• ground black pepper

• *Garlic confit

• ½ cup olive oil

• 12 garlic cloves, peeled

PREPARATION

1. Masssage olive oil, black pepper and garlic powder all over the eggplant. Place it directly on the grill (or, indoors, under the broiler) for about 30 minutes — until the outside is charred and the inside is soft.

2. In a bowl, combine all other ingredients and use a fork to lightly mash until thoroughly mixed.

3. With a sharp knife, make an incision along the center of the top of the charred eggplant. Slice lengthwise, being careful not puncture the other side. Spread open with a fork to to create the interior of your boat and gently loosen the flesh of the eggplant.

4. Spoon mixture into the center of the boat. Garnish with fresh-squeezed lemon and additional olive oil as desired. Makes one boat.

*TO CREATE GARLIC CONFIT: Heat oil in saucepan over medium-low heat. Add garlic; cook over very low heat until soft (about 20 minutes; do not brown). The delicious results will keep for about a month as long as you keep chilled and the garlic is completely covered in oil.

The Art of Plating: A Feast for the Eyes

It’s been said that we first eat with our eyes; so foodies have long appreciated the value of proper presentation to the success of a dish.

That’s truer than ever now, since people increasingly experience food through television and social media. Not to say that style trumps substance: most of us would rather create meals that are delicious and healthy. But along the way, let’s take into account which colors and textures make an ideal complement as well. For example in the plate above, the delicate color of our protein (grouper) is framed by the contrasting colors of its accompaniments. On the right, note the variety of hues and shapes in the healthy combination of charred garlic oil corn, red chicory, sunflower microgreens, and blackberries. On the left — echoing the color of the corn — vibrant yellow circles of our sauce (a ponzu, white wine and egg yolk aioli) form circles that are attractive and keep the sauce portions controlled. As you continue to experiment with how different elements on your plate relate to one another, remember that less is more and symmetry is beautiful. Try mixing this delicious, surprisingly light aioli to add flair to your next presentation:

INGREDIENTS

• 2 egg yolks

• 1 Tbsp white wine vinegar

• ¼ c. extra virgin olive oil

• ¼ c. grapeseed oil

• ½ tsp Dijon mustard

• ½ tsp citrus ponzu

• ½ garlic clove, minced

PREPARATION

1. In a blender (or using an emersion blender), combine the egg yolks, garlic, mustard, vinegar, ponzu citrus. Seasoning is optioinal. I like to season with fresh ground white or black pepper and a touch of garlic powder.

2. With the motor running, add the grape and olive oils in a slow, steady streams until fully incorporated.

*If not serving immediately, it will keep (refrigerated) for 3 to 4 days.

Flavor and Healthy Eating in a Single Dish? That's Omega Tartare

A dish needn’t be unhealthy to be indulgent. case in point: a dish That comes to mind when I think of “Indulgence” is tartare – that wonderfully tantalizing combination of fresh meat or fish complemented by tongue-tingling seasonings and the creaminess of egg.

Sounds like a heart attack on a plate, right? It doesn’t have to be. This salmon tartare is one of those perfect little indulgences that’s deliciously craveable but light enough to leave you feeling energized. It’s got health benefits, too. Salmon is a great source of protein and loaded with heart-healthy omega 3 fatty acids; it’s also noted for reducing cholesterol levels and also home to many essential nutrients, including niacin, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium. The dish also offers alkaline-enhancing cucumber (which helps fight acidity in the body) and dulse seaweed (with great-for-your-bones calcium, magnesium and iron). Best of all, it’s surprisingly easy and makes a guest-wowing appetizer.

INGREDIENTS

• 1/2 lbs skinless king salmon

• 1 Tbsp chopped chives

• 1/2 tsp grated ginger

• 1 Tbsp dulse seaweed flakes

• 1/4 lemon + grated rind

• 1 cup cucumber, thinly sliced

• 1 tsp rice wine vinegar

• 1 Tbsp yuzu oil (olive oil/yuzu juice)

• 2 scallions sliced diagonally

• 2 Tbsp salmon caviar

• purple radish micro greens

PREPARATION

1. Place salmon in the freezer 15 minutes before slicing into cubes of about 1/8 of an inch.

2. In a bowl, mix the grated ginger, lemon, rice wine vinegar, yuzu olive oil and chives, then mix the salmon into this vinaigrette. Place the mixture in the refrigerator while you prepare the cucumber slices and scallions.

3. In the center of each plate, lay about six cucumber slices in a circle, slightly overlapping. Sprinkle with a pinch of dulse seaweed flakes.

4. With a ring mold, spoon tartare and gently press to flatten the top loosely.

5. Place scallion slice in the center to create a ledge to hold the salmon caviar and spoon it on.

6. Scatter a few of the radish micro greens around the tartare and a couple on the top.

7. Spoon 4 to 5 drops of aioli around the plate. Enjoy!

Re-imagining the Holiday Bird

You’ve torn through turkeys, churned out chickens and maybe even gone for a goose. But when it comes to serving up a bird for the holidays, it might be time to think bigger: ostrich. This year, we’re serving up five spice ostrich filet with pork braised apple and turnip with walnuts and trumpet mushrooms and a shallot and red wine ostrich jus. Ostrich is beef without the baggage. It has the texture and taste of filet mignon with 40% less fat. Like red meat, it is rich in protein and iron, yet lower in calories and cholesterol than even skinless chicken or turkey. As for the rest of the plate: both apples and red wine are excellent sources of antioxidants, walnuts provide Vitamin E and healthy omega-3 fats and mushrooms are rich in essential B vitamins. Find instructions for preparing the ostrich below.

INGREDIENTS

• 1 Tbsp olive oil

• 1 Tbsp five spice

• 1 tsp cumin

• 2 shallots, cut in half

• 2 clove garlic cloves, smashed

• 2 sprigs of savory herb or rosemary

• 4 6oz ostrich fillets

• sea salt and black pepper

• garlic powder

PREPARATION

1. Mix five spice, cumin, garlic powder and ground black peppercorn with a mortar and pestle. Generously massage this mixture into the ostrich; then drizzle olive oil over the seasoned filets and leave to marinate for 15 minutes.

2. Heat olive oil in a frying pan and fry the onion for three minutes (or until softened).

3. Add the ostrich to the pan and sear for one minute on each side. Next, turn the heat to medium-low, add the garlic and finish cooking the ostrich for two additional minutes on each side.

4. Finally, remove from the pan and let sit for 15 to 20 minutes before slicing.

5. Dress plate with accoutrement and jus as pictured. Serves four.

Black Cod with Bacon Dashi

It’s an age-old dilemma: serve your valentine a dish as rich as romance, or something to avoid feeling stuffed after dinner?

Find balance in this Black cod with bacon dashi, which takes the alluring, smokey flavor of bacon and actually makes it light and healthy. Dashi is a seaweed broth rich in minerals with as much Vitamin C as orange juice. Black cod is a terrific source of protein and healthy fats. Find those recipes below.

INGREDIENTS

Bacon Dashi

• 3 cups water

• 5 kombu seaweed sheets

• 3 strips bacon

• 1” fresh or 1 piece dry galangal ginger

• 2 tbsp mirin (to taste)

• 1 tbsp low sodium soy sauce (to taste)

• 1 tbsp sake (to taste)

Black Cod

• 4 6-ounce black cod fillets, skin on

• 1 tbsp olive oil

• sea salt

• white pepper

• corn starch for dusting on skin

PREPARATION

In a saucepan, bring the water to 140° and add the kombu and ginger. After steeping for 30 minutes, discard the kombu (or reserve for another use like a seaweed salad). Add the bacon, keeping the temperature similarly low for another 30 minutes. Discard the bacon and ginger. Next, season the dashi with mirin, sake and/or soy sauce. Pour the sauce into a shallow sauce pan and keep warm until you are ready to use it to poach the fish.

Season the skin side only with sea salt and pepper from well above. Smack corn starch on the skin only. Heat olive oil in a pan on medium high. Sear the skin side only until golden brown (about 2-3 minutes); you should see the sides of the flesh start to turn whiter. Gently flip the fillets into a shallow sauce pan with the bacon dashi broth. Be careful to only submerge the fillets one quarter of the way up their sides. Finish steeping and poaching for approximately another 3 minutes, depending on the thickness of the fish.

Healthy Hawaiian Style Seared Tuna

What could be more inviting than a beautifully prepared wedge of tuna? Try two takes on this delicious fish — pairing a raw Hawaiian preparation (poke) with a classic: seared tuna steak.

On the health front, tuna offers high levels of both protein and great-for-you selenium. Tuna is also rich in omega-3 fatty acids, which lowers heart disease risk by fighting bad cholesterol, can help curb joint pain, aids in combatting depression, and may even help prevent alzheimer’s disease and dementia. Try out the tuna recipes here (which serves four).

INGREDIENTS

Tuna Poke

• 12 oz. yellowfin tuna, in ¼-inch cubes

• 1 scallion, thinly sliced

• 1 tsp. white or black sesame seeds

• 4 tsp. low sodium soy sauce, to taste

• 2 tsp. toasted sesame oil, to taste

• Crushed dried red shishito pepper

• 2 avocados in ¼-inch cubes

• 1 tsp. trout roe per serving

Seared Peppercorn Tuna

• 2 Tbsp. coarsely cracked black pepper

• 4 1.5-inch-thick tuna steaks

• 2 tbsps olive oil

• sea salt

PREPARATION

Tuna Poke

Add tuna, chives/scallions, sesame seeds, soy sauce, sesame oil, and crushed red shishito dried pepper (optional) to bowl; fold gently to combine. Taste and adjust with more soy sauce, sesame oil, or red pepper as desired. Let sit five minutes at room temperature.

Seared Peppercorn Tuna

Rub with olive oil and entirely coat one side of each tuna steak with cracked pepper and sprinkle lightly with sea salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear to desired doneness — about two minutes on only one side — leaving the other side rare. Finish with a squeeze of fresh lemon. Set aside and tent with foil to keep warm until plating.

Plating

Cover the bottom of the ring mold with two Tbsp. of avocado; then fill the mold with poke until it’s at least two inches high. Spoon trout roe in center (optional). Place seared tuna next to the poke, seared side up. Top with a blackberry and sprigs of peashoots.

BONUS RECIPE: SPICED HERB OIL

Ready to take that tuna to the next level? Try adding this tongue-tingling spiced herb oil, which makes about 1 and 1/4 cups.

INGREDIENTS

• 2 cups coarsely chopped fresh cilantro

• 3/4 cup olive oil

• 2 green onions, chopped

• 1 jalapeño chili chopped

• 2 garlic cloves, chopped

• 1/4 cup water

PREPARATION

Combine all ingredients except water in a food processor. Puree until almost smooth. Place in a fine strainer. Press on solids to extract liquide, and discard leftover solids. Now, whisk 1/4 cup water into mixture with strained liquid in bowl and season to taste. If you want to get a jump on your prep, you can make this oil a day ahead, but cover and refrigerate it after mixing and give it a good whisk before serving.

Pistachio and Chive Crusted Lamb Chops

If you’re celebrating the season with a dinner party, consider this protein-rich, pistachio crusted lamb with green peas of our Petit Pois à la Francais. Pistachios have been shown to decrease the levels of LDL “bad cholesterol” in the body — offering antioxidants, phytosterols, and unsaturated fatty acids to promote a healthy heart. Meanwhile lamb offers an explosion of B vitamins (B1, B2, B6, B12) along with other helpful body building blocks. And green peas are among the world’s healthiest foods, providing Vitamin K and manganese for healthy blood and bones, plus additional vitamins and minerals.

INGREDIENTS

Lamb

• 2 french-trimmed 8-bone racks of lamb (with caps, fat and sinews removed)

• salt and freshly ground black pepper

• 2 Tbsp extra-virgin olive oil

• ¾ cup shelled, finely chopped pistachios

• ¾ cup finely chopped chives

• 3 Tbsp Dijon mustard

Petit pois à la Francais

• 2 Tbsp extra virgin olive oil

• 16 pearl onions, peeled and halved

• 2 garlic cloves thinly sliced

• 2 cups shelled fresh peas

• ½ cup homemade chicken stock

• sea salt and freshly ground pepper

• 1 head bib lettuce, quartered

• 1 head frisée, separated

PREPARATION

Pistachio and Chive-crusted Lamb

1. Preheat oven to 450°F. Place a large, heavy frying pan over high heat. Sprinkle lamb with salt and pepper. Drizzle one tablespoon oil into hot pan and place one lamb rack in, meat side down. Sear for about two minutes per side or until golden brown. Transfer lamb to a heavy baking sheet, meat side up. Repeat process with the second lamb rack.

2. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for medium rare. Transfer the lamb to a platter to rest for ten minutes.

3. Sprinkle pistachios and chives evenly over a plate. Spread dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb firmly into the pistachio and herbs, creating the crust. Carve the lamb into individual chops. Place chops on four serving plates, drizzle with the remaining oil and any accumulated juices from the pan. Serves four.

Petit pois à la Francais

Heat oil in a sauté pan. Add onions and cook 2 minutes; then add the garlic and continue cooking until translucent. Add peas and stock, and season with salt and pepper. Cover and cook several minutes, until peas are almost tender. Add lettuce and frisée and stir through. Cover for one minute to wilt. Adjust seasoning to taste before serving.

Yield: 1 serving

Healthy Mackerel and Melon

Mackerel was never one of my go-to fish when ordering out unless I was dining at a high end sushi bar, but a few years ago I decided to entertain a few guests with this light mackerel dish, Mackerel and Melon, and was so pleased with the outcome that it’s become a staple. Its marinade and torched skin transform the oily fishy into a crispy, melt-in-your-mouth flavor bomb. Mackerel also provides health benefits; among both fresh and saltwater fish, it’s got one of the highest concentration in Omega-3 acids, which lower your blood pressure and raises your good cholesterol. Plus watermelon boasts vitamins A, B6, C, lycopene, antioxidants, amino acids and even a modest amount of potassium — helping to make this unlikely pairing a healthy hit that serves four.

INGREDIENTS

Mackerel

• 1/2 cup mirin

• 1/2 low sodium soy sauce

• 2 tbsp sake

• 1 tbsp caster sugar

• 2 chips dry galangal ginger

• Juice from 1/2 a lemon

• 2 whole mackerel fillets, with pin bones removed and sliced down to make 4 fillets

• 1 tbsp toasted sesame oil

Garnish

• 1/2 whole watermelon

• 12 shiso leaves

• 3 scallions sliced 1/4” diagonally

• 2” fresh ginger julienne sliced

• Nasturtium leaves

PREPARATION

1. Heat the mirin, soy sauce, sake, sugar and galangal ginger. Bring to a boil, reduce to low, then remove from the heat. Pour into a jar, and mix in the sesame oil and lemon. Pour the mixture into a container large enough to hold the fillets.

2. When the mixture has cooled, place the mackerel fillets into the container flesh-side down. Set aside to marinate for 20 minutes.

3. Remove mackerel from the marinade. Pat skin with a paper towel. To prevent curling of the skin during cooking, make several diagonal scores in the skin, cross the length of each fillet.

4. Place the fillets on a sheet pan lined with foil. Skin side up, drizzle the mackerel with grapeseed oil, and gently blowtorch the skin side until charred. Gently torch the flesh side until slightly cooked through. Then season with freshly ground black pepper.

5. Slice 4 diagonal pieces of seedless watermelon 1/4” thick, about the same length as the individual fillets.

6. For plating, place 3 shiso leaves on the center of the plate. Lay the watermelon slice followed by the mackerel. At one corner, diagonally place the scallions and ginger along with nasturtium leaves. Gently drizzle with shiso soy sauce and serve.

Steamed PEI Mussels with Wine in Egg Cream Sauce

During this festive time of year, crafting menus for holiday gatherings comes to mind. And there are few holiday meals as familiar as the Italian “Feast of Seven Fishes.” Ironically, structuring the meal around seafood comes from a Catholic tradition of abstaining from meat until the feast of Christmas Day. But if you’re lucky enough to be invited to an Italian home on Christmas Eve, you’re likely to encounter a meal that feels delightfully abundant — with a wide variety of the ocean’s greatest treasures cooked to perfection.

Whether you’re looking to add to your Christmas Eve line-up or are simply in the market for a healthy-yet-celebratory seafood dish, you’ll find that mussels are a fan favorite. I started making a variation on this dish I found years ago in an old French Country cookbook, but over the years I have finessed it. It’s satisfying, succulent and briney, yet delectably mellowed by egg and cream.

The health angle of the preparation is the nutritional value of the mussels. PEI Mussels are a good source of vitamin C, which is rare among protein sources and they provide other antioxidants, as well. In addition, a serving of PEI Mussels also provides an impressive 18 grams of protein. They’re also high in vitamin B12 and are an excellent source of iron, an important factor in red blood cell formation. And for the eco-concerned, mussels are a type of shellfish which can be farmed in environmentally sound ways. Healthy holidays!

INGREDIENTS

• 1/2 cup chopped shallots

• 2 large garlic cloves minced

• 2 tbsp extra virgin olive oil

• 4 pounds PEI mussels scrubbed and debearded

• 1 cup dry white wine

• 1/2 cup heavy cream

• 2 large egg yolks

• 4 sprigs thyme

• 1 lemon, juiced

• ground black pepper

• 3 scallions cut in 1/4 diagonal slices

• 1 myoga ginger, sliced lengthwise

PREPARATION

1. In a large sauce pan over medium heat, cook the shallots in the olive oil stirring occasionally for three minutes. Add the garlic and cook another minute (but be sure not to burn it). Add the mussels, wine and sprigs of thyme, then cover the pan.

2. Steam the mussels, shaking the pan occasionally for five to seven minutes or until the shells have opened. Discard any unopened shells. With a slotted spoon, transfer the mussels to a bowl and keep warm.

3. Strain the broth through a sieve into a medium saucepan. Over medium-high heat, reduce the strained cooking liquid to one cup.

4. While sauce is reducing, remove the mussels from the shells.

5. In a separate bowl, whisk together the heavy cream and egg yolks. Reduce the heat under the saucepan to low. Add the cream mixture to the cooking liquid and whisk until thickened slightly. Add lemon juice and pepper to taste.

PLATING

Arrange about a quarter of the mussels in a circle in the serving vessels before pouring the egg cream sauce in the center. Then, garnish the mussels with slivers of scallion and myoga ginger and serve. Recipe serves three to four.

A Bacon-Wrapped Scallop with a Bloody Mary Kick

If you’re cooking for your special somebody this valentine’s day, here’s something in romantic red that will make them come running but won’t weigh them down. I’m not one to use bacon much (as it’s not known for its health benefits), but there’s no denying that there’s something special about the smoky flavor and the alluring scent when its cooking. Par-cooking the bacon in the microwave between paper towels ensures its fat is rendered evenly and that much of it ends up absorbed by the paper. Here, I’ve paired it with sumptuous scallops, which — in addition to their delectable taste — offer a variety of nutrients that can promote cardiovascular health plus provide protection against colon cancer. They’re also a good source of B12, magnesium and potassium. Meanwhile, the Bloody Mary sauce features vitamin-rich tomatoes, garlic and horseradish with a bit of a vodka kick that you can take or leave, depending on your lover’s taste.

INGREDIENTS

Bloody Mary Sauce

• 1 bunch of fresh basil

• 5 pounds of Roma tomatoes or vine ripe tomatoes

• 5 teaspoons prepared horseradish (not creamed)

• 2 cloves of garlic, peeled

• 1 celery stick

• 3/4 cup vodka

• 3 Tbsp sherry vinegar

• 1 small slice of red beet for color,

• sea salt and fresh black pepper

Scallops

• 8 slices bacon

• 8 large sea scallops

• Olive Oil

• 1 Tbsp unsalted butter

• 1 Lemon

• Scallops

PREPARATION

Scallops and Bacon

1. Prepare the bacon. Layer uncooked bacon on a plate with paper towels lining the plate and in between the layers of bacon. Cook in the microwave one minute to “pre cook” the bacon and remove some of the fat. Your bacon will be slightly cooked but not crunchy, and should wrap easily.

2. Wrap the scallops, secure with tooth pick and cut off extra bacon. Chop up all the leftover pieces of bacon and set aside.

3. In a large skillet. heat one tablespoon olive oil and one tablespoon butter.

4. Place bacon-wrapped scallops in a hot pan and sear two to three minutes on each side, being careful to not overcrowd the pan.

Bloody Mary Sauce

1. Pick several smaller leaves from the basil and set them aside. Crush the remaining basil, stems and all, into a large bowl. Halve or quarter the tomatoes and add to the basil — along with the horseradish, celery, garlic, vinegar, vodka, beet and sea salt/ground black pepper. Let marinate for at least six hours or overnight.

2. Preferably with a stick blender, puree the marinated vegetables (though a regular blender or a food processor will also do). Taste and add more seasoning as necessary.

3. Pass this mixture through a course strainer or cheesecloth until smooth. Do not let it touch the garnish until just before serving or the garnish will wilt.

PLATING

In a shallow bowl, place one scallop on a couple of frisée leaves and gently pour the Bloody Mary sauce around at the bottom of the scallop — preferably until it reaches about one quarter of the way up the scallop. Add a couple of celery leaves and give a squirt of fresh-squeezed lemon. Makes eight appetizer-sized portions. Garnish with frisée lettuce and celery leaves.

Fried Tofu on Red Quinoa: A Healthy, Hearty and Easy Recipe

Want to wow your guests with tofu? Yes, the often pooh-poohed ingredient can be tasty when well seasoned with spice and shallow pan fried as in this recipe of Fried Tofu on Red Quinoa with Black Garlic and Dashi. Not only is it a palate-pleaser, but it’s also super healthy too. Tofu is packed with protein and contains all eight essential amino acids. It is an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. On top of that, tofu is a good source of magnesium, copper, zinc and vitamin B1. The quinoa (another ingredient that intimidates many home cooks) takes on a sweet, syrupy flavor here — with hints of balsamic and tamarind. The process of producing black garlic is sometimes referred to as “fermentation,” but unlike actual fermentation, it does not involve microbial action. Regardless, the process intensifies both the flavor and all of the health benefits of regular raw garlic. It’s absolutely a must-try and can be found in specialty stores.

INGREDIENTS

Tofu

• 1 14 oz package firm tofu

• olive oil

• grapeseed oil

• ground fenugreek

Red Quinoa

• 1 cup red quinoa

• 2 cups seasoned water or stock

• 3 cloves black garlic sliced

• the zest and juice of 1 lemon

• extra virgin olive oil

• 2 scallions sliced

PREPARATION

Tofu

1. Dry tofu with kitchen towel or paper towel to prevent splattering.

2. Cut the tofu into rectangular pieces — or you can cut it any way you like.

3. Use cast iron or carbon steel pan. Heat the pan till hot. Coat with oil (about half olive and half grapeseed), and let the oil heat up before you place the tofu into the hot pan.

4. When the oil is hot, slowly and gently place tofu into the oil. The white, dense, mozzarella-like texture of the tofu will puff up and take on a spongy texture. Depending on how hot your oil is and how much oil you put in, it usually takes about 15 minutes to fry all the pieces before you remove the golden brown tofu and let it drain.

Quinoa

1. Rinse the quinoa in a sieve under running water.

2. Drop the rinsed quinoa into your saucepan of boiling stock. Add garlic powder, fenugreek and pepper.

3. Simmer for 12-15 minutes with a lid on. Drain any excess water from the pan by maneuvering the lid very slightly. Let the quinoa ‘dry steam’ in the saucepan on your counter top for a few more minutes to eliminate the possibility of soggy quinoa.

4. Mix in the remaining ingredients, and add lemon juice to taste.