Sur La Table - Sushi!

Teaching tonight at Sur La Table!! LOVE my job!! 

Love y'all! ♥

Amuse Bouche

An "amuse bouche" is typically served in fine-dining establishments, in order to "kick-start" a meal. Translated from French, it literally means, "to tickle the mouth/palate"). The intention is to be one bite if food which stimulates your mouth and prepares you for the forthcoming meal. One elegant amuse bouche that I made included creamed corn, a purple Peruvian potato, lobster, crime fraiche and caviar. Creamed corn is simple... Cook corn (either off the cob or frozen) on the stove top (cover with water or chicken stock). When tender, drain excess liquid, then blend with butter, salt and any type of other seasoning that you prefer (dried basil or herbs de Provence ate two of my favorites!). I roasted the purple Peruvian potatoes with EVOO, sea salt and smokey paprika in a 400 degree oven until tender with a knife incision. A light sauté on the lobster tail with salt and cayenne pepper was sufficient (simple is best with seafood... Allow the lobster to shine). In terms of plating... Be creative! I purchased mirrors that I converted into plates to reflect (literally) the food! I drizzled a reduced balsamic vinaigrette on the mirror, then dolloped a small spoon-full of creamed corn, purple Peruvian potato, lobster, creme fraiche and caviar... Loved how the creme fraiche melt onto the layers of the dish! Be creative, have fun and cook with love!! ♥

Love y'all!  ♥

Ahi Tuna

One of my favorite foods to eat is ahi tuna... Especially cooked with a sesame seed crust and sesame seed oil. Ahi tuna is a very versitle fish to enjoy... Raw, light sear, fully cooked, etc. I will often coat both sides of the ahi with sea salt, pinch of cayenne pepper and black/white sesame seeds... Then heat sesame seed oil in sauté pan and lightly sear both side of the fish (about 30 seconds - 1 minute in either side, depending on the thickness of the filet. When lightly seared as mentioned, the inside will still be cold when served (not enough time to cook through). However, in order to slowly warm the inside with a light sear, first sauté the fish on the stove, then place in oven (about 350 degrees) to slowly cook through. When cooked more, the texture of Ahi bears more of a resemblance to chicken. (No, fret not... It does not "taste just like chicken!") :) I enjoy pairing sweet and savory foods, so a favorable accoutrement includes sautéing Chantrelle mushrooms with lemon juice, sesame seeds, satay spice, sesame seed oil and... Blackberries! Yep, the sweetness of the blackberry brightens the Ahi and brings more depth to the dish. Again, a quick sauté of the mushroom, then throw the blackberries in to cook for about 1-2 minutes with the mushrooms. Plating wise, keep it simple. Microgreens will add a whimsical and polished touch to the final presentation. But then again, so will a little bit of love... ♥

Love y'all! ♥

Vegetables - Pasta Substitution

Ringing in the New Year, individuals will often be energetic in following a weight-loss plan (or weight-gain, depending on your "ideal weight.") Rather than mounds of pasta, one can replace heavy carbs with copious amounts of vegetables... Haricot Verts (French for "green bean") are one example. One mistake that most individuals tend to make is overlooking their vegetables. I remember while studying in Paris, one of my chefs would always tell me that French men prefer their vegetables slightly al dente (a bit of a crunch,) as opposed to mushy and overlooked. When cooking Haricot Verts, I will blanch then in boiling salt water for 2.30 minutes... Then immediately "shock" by throwing into ice water (stops the cooking process). Dry the beans with paper towels, then quickly sauté in olive oil... Combine with fire-roasted tomatoes, onions, cilantro, and lemon juice to impart more flavor into the beans... Pair with sautéed shrimp for a lighter entree or appetizer. When plating, remember to "build up" the volumn and height to create a more impressive "work of art" before consumption. And to top it off, a little bit of love... The greatest of all ♥

Love y'all!  ♥

Salmon

Because of its many health benefits, Salmon has become a major staple in the American diet. What most Americans don't realize, is that the amount of "hidden calories" found in foods prepared in the majority of restaurants can slowly pack on the pounds, despite choosing a "healthy option" for consumption. Rather than having to pan sear fish in butter, or rub with oil, simply to look more aesthetically pleasing on the final plate, one can roast salmon in the oven with lemon juice, a small amount of oil (or even none at all), and an assortment of herbs/spices. One of my favorite salts to use is a smoked sea salt (my favorite is the Fine Salish Alderwood Smoked Sea Salt... I use it in practically everything... The "smoky" flavor and aroma are brilliant!). I also will sprinkle a smoked Paprika and pinch of Cayenne pepper on the Salmon. Add a splash of lemon juice and lightly coat the bottom of a non-stick pan with EVOO. Simply stick the Salmon in a 400 degree oven and allow to roast. Cooking time is dependent on the size and thickness of the salmon...allow the fish to sit at room temperature for a few minutes before roasting. The fish is cooked when the skin begins to flake apart. After cooking, I often sprinkle Salmon with fresh lemon... The acid tends to "brighten" the entire dish! 

Love y'all! ♥

Filet Mignon

Before living in Paris and studying at the original Le Cordon Bleu, I ordered my steaks "well done." Yes, I was blessed in experiencing fine-dining, 5-star restaurants in my childhood (my parents have always been keen on fine food and wine); however, for whatever reason, I would make the mistake of eating over-cooked meat (as my grandfather would say... It's already dead! You don't need to kill it again!) Oh, I shutter to think of the reaction of my Parisian Chefs if they only knew of my precious "heathen ways." Ergo, I learned from my fails only my eyes were open to the wonderment of a medium-rare steak. I saw the light and no longer ordered a "well done steak." Now, I cook my steak to an internal temp of 125 degrees F. I then cover it with foil and place on a plate to rest for 5-10 minutes. Reheat in the oven for 1-2 minutes, or until the internal temp is between 130-135 degrees F. For a brilliant sauce, I will take the sauté pan that I cooked the steaks in and add a bold Pino Noir to deglaze. Add a touch of dark chocolate (70% or higher), as well as a pinch of cayenne. The sweet/savory reduction compliments the red meat, as well as a sprinkle of pomegranate seeds, edible flower, and copious amounts of love! Happy 2013 to my brilliant family and friends! 

Love y'all!! ♥

Cauliflower Pizza? Umm...

Healthy Cauliflower-Crusted Pizza - sb style

Pizza.  You’re Un-American if you do not love it… right?  And no wonder the US is struggling with obesity… pizza is offered everywhere you turn – fast food, chains, mom-and-pop restaurants, frozen at grocery stores… whenever you heart desires pizza, you can be sure to fix that craving within the hour.

Except it’s not exactly “healthy.”  Right?  Now in moderation, enjoy a slice or two.  But on a daily consumption, your arteries will clog, you will gain weight and that heavy, lethargic feeling will decrease your energy level.  Just stating the facts, folks.

I have several friends who are on weight-loss challenges… yet have a craving for pizza from time to time.  Again, while I encourage a “cheat day” once a week (enjoy that cheese, ladies!), I kept thinking to myself that there had to be an alternative… a healthy route towards pizza. 

Since I am a huge fan of vegetables, I love to experiment and transform them in the kitchen.  Cauliflower never has too much of a flavor when enjoyed raw… why not turn it into a crust?

Cauliflower Comes in a Multitude of Colors

The following recipe is encouraged for those who are gluten-free or on a weight-loss plan.  A healthy alternative to pizza which actually tastes pretty darn good (I was pleasantly surprised).  Remember, the more herbs added to the crust, the more flavorful the pizza will become!   Try it… I dare you…

1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
2 egg whites
1 cup finely shredded fat-free cheddar cheese – other cheeses are acceptable (feta, mozzarella, parmesan)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

(May also add in Cayenne Pepper, Italian seasoning/herbs, etc.)

Toppings

½ c. Marinara sauce/pizza sauce/Stewed tomatoes.  You may also forgo the sauce and simply dice tomatoes with a hint of olive oil, sea salt and cayenne. 

½ c. Fat-free cheddar cheese (or desired cheese)

Cooked chicken/turkey/sausage/pepperoni/steak/bacon – whatever protein you desire, make sure to chop it small (and already cooked, as this phase of cooking is simply to warm the toppings and help the cheese).

Vegetables – anything your little heart desires.  The more the merrier.  Choose vibrant colors and dice small.  The small the cut, the faster it will cook (the sooner you may enjoy!)

Heirloom Tomatoes Make For a Flavorful Marinade Sauce
As a Pizza Topping (and they look gorgeous!)

Herbs – fresh or dry

Fruits – often, pineapple is tossed onto pizza… nice sweet/savory combination

Jalapenos – sometime you have to spice it up a little.  And by “sometimes,” I very much mean “all of the time.”  Why not?

Crust-

Preheat oven to 450 degrees F.  Using a food processor, finely chop raw cauliflower into small crumbles of florets (not quite a puree).  You may also use a cheese-grater to grate the cauliflower, if you so choose.  The intended amount of chopped cauliflower should yield about 2 cups (from ½ large cauliflower).  Bring a large pot of water to a boil and drop chopped cauliflower in boil water – only for 2 minutes.  The intention is to soften the cauliflower, without turning into mush.  After 2 minutes, remove the cauliflower  (using a strainer) and transfer cauliflower into ice water.  The ice water immediately halts the cooking process for the vegetable.  After the icy-shock bath, place cauliflower on paper towels, in order to dry and cool.

Pre-Made Balsamic Vinaigrette

In a large bowl, mix all of the ingredients together.  Cut a piece of parchment paper and lay on baking sheet. Lightly spray with non-stick spray.  Form the “crumbled crust” into a circle (about 10-inch round).  Spray the crust lightly with non-stick spray and bake until golden brown (about 12-15 minutes).  Remove crust from oven.  Switch oven setting to that of a broiler.

Add sauce/tomatoes to pizza, leaving a ½” border from the edge.  Load with toppings and stick in oven.  Since the broiler radiates immense amounts of heat, the pizza will only need a few minutes to cook.  After about 2-3 minutes, remove the pizza (toppings should be warm and cheese melted).  Since ever single oven is different, keep a close eye on the pizza as it bakes… you do not want to throw away your hard work over a burned pizza!

Cut into shapes and allow your artistic side to flourish.  White plates are best, as they allow the vibrant colors to put.  Personally, I love reduced balsamic vinaigrette… so I will often draw designs with the reduced sauce.

Most importantly, share with those that you love and enjoy!

All my love from Dallas, y’all,

sb