Daily Routine - Juicing

I was recently asked about my daily routine - as far as the meals that I prepare for myself, juicing routine, etc. One of my New Years resolutions has been to juice on a daily routine. One of the many benefits associated with juicing? A clear, vibrant complexion. Ergo, no need for the gobs and gobs of heavy makeup. Thus bringing me to a second resolution: forget the "heavy" makeup on a dailybasis and stick with a more natural style.

That being said, I have been waking up and consuming a large bottle of water (with a few drops of lemon). I know that everyone is familiar with the old adage of "hydration is essential," but I have been noticing a change in pigment, as well as more vibrant eyes. Sure, you may hear someone say, "drink more water," but it is encouraging when you actually do make a change and see a positive result.

I thus begins the juicing process - trying to use as many leafy greens as possible, but also throwing other fruits and vegetables in when necessary.

One of my favorite green juices includes: spinach, kale, cucumber, cilantro, green apples, ginger, celery and lemon. In order to give the juice more of a "kick," I also add 1 tsp of cayenne pepper (that will wake you up!) and top with sparkling Perrier water (it just seems to make it more of a treat with the bubbles).

As far as food, I eat "clean" for the large majority of my diet. I have been trying to steer clear of gluten, as I genuinely feel better while consuming a gluten-free diet. I must admit, I used to drink way too much coffee (3-4 cups per day - yikes!) However, I have eliminated the caffeine to one cup in the morning (that has not been an 'easy' change!)

This morning, for example...

1 large bottle of cold water with a few squeezes of lemon juice
Green Juice (ingredients listed above)
2 egg whites - pinch of cayenne pepper of smokey paprika
1 piece of gluten-free whole wheat toast
1 large slice of heirloom tomato
Spinach and micro-greens
Drizzle of truffle oil (I'm a huge fan of the "earthy" element)

Lunch will be a brilliant curry-vegetable soup that I made a few days ago. I love to garnish soups with 0% Greek yogurt (as opposed to sour cream). Not only does the yogurt provide active cultures necessary to aid with digestion, but it is also fat free and adds a "tang" to the soup. Dinner will be veggie-burgers. My mother made brilliant veggie burgers while I was visiting my parents in Arizona for the holidays (and thus inspired me to create my own version!) I found some canned beans, frozen peas and fresh zucchini - rather than have to battle the frigid "frozen tundra" temperatures of Ohio, I will remain indoors and cook. Kick start that creativity!

"Healthy citizens are the greatest asset any country can have." - Winston Churchill

J'adore.
sb

Beef Carpaccio with truffle oil, pine nuts, creamy havarti, orange zest and shallots

Portion control.

While I admit that I consume as many fresh vegetables and fruits into my daily diet as possible, from time to time my body craves a hearty protein. While a "hunk of steak" can be difficult to digest (especially when used to consuming more "fiber rich" produce), one of my favorite treats is a thinly-pounded and perfectly seasoned beef carpaccio. Carpaccio is the international name of a typical Italian dish that is made with raw meat and served mainly as an appetizer. Because the dish is raw, it is essential that a fresh, quality cut of meat to used (no, none of the "manager's special" discount meats at your local grocery store). In terms of cost, fret not; only a small amount of meat is needed for preparation. That being said, opt for a fresh piece of beef sirloin - as it is more flavorful that a fillet, as well as able to "hold its own" when seasoned properly.

Beef Carpaccio with truffle oil, pine nuts, creamy havarti, orange zest and shallots

1 medium shallot
2 Tbsp red wine/pomegranate vinegar
2 Tbsp toasted pine nuts
Zest of 1 orange
2 oz Creamy Havarti, for garnish
Micro-greens
Truffle oil, to drizzle
Salt and pepper, to taste
3 oz leaf beef (beef sirloin/tenderloin)
Pomegranate seeds (optional)
Pinch of cayenne pepper and smokey paprika

First, peel and dice the shallot into a fine mince. Place in a small bowl with the pomegranate vinegar (if you cannot find pomegranate vinegar, then you may opt for red wine vinegar instead). Add a pinch of salt, cayenne pepper and smokey paprika, then allow to marinate for at least 10 minutes.

Cut the beef into 1 ounce-slices. Trim away any large layers of fat or gristle (it is white). Place each slice in between 2 layers of heavy-plastic wrap or parchment paper. Carefully pound the beef flat with a meat mallet (can also use a rolling pin) until the thickness is only about 1/16inch. Again, the goal is to pound into very thin slices. Place the flattened slices in the refrigerator in order to chill (no not remove the plastic). You may prepare the meat up to a few hours before serving in this state.

In order to serve, gently peel the top layer of plastic away from each slice. Invert the slices onto a chilled plate and slowly peel away the remaining plastic. Top each slice with a light drizzle of truffle oil, orange zest, marinated shallot, pomegranate seeds, creamy Havarti cheese and micro-greens. Serve immediately.

When serving carpaccio, I have had requests before in first "kissing" the beef on a saute pan with a light sear before serving. Granted, this method no longer constitutes as a "true carpaccio," since, there is a short element of cooking; however, the same technique can be used. Simply season the beef on all sides with a generous amount of salt and pepper, then saute (I use walnut or almond oil) briefly on each side (only 20 seconds). The goal is to create a textural contrast when enjoying the beef... a rich edge encrusting a vibrant raw interior. Allow the beef to cool before slicing and pounding in the same manner described above.

"To go beyond is as wrong as to fall short" - Confucius

J'adore.
sb

Agar-agar

Agar-agar.

Excuse me?

When I mention the term, "molecular gastronomy," what comes to mind? I envision a team of white coats, surrounded by beakers, tweezers, bubbling cauldrons, calculations, schematics... a fusion of food and science, if you will.

For the ordinary home-cook? I think not.

However, experimenting in the kitchen can be a creative and entertaining past-time (especially when "snow days" arrive). When I was working at Hotel Le Meurice in Paris, France, we would serve different savory gelees. After burrowing through the freezer yesterday, I found a sac of frozen peas that were in dire need of a make-over. A certain, 'je ne sais quoi.'

During the winter months, I am a huge advocate of making healthy soups (something about fresh, home-made soup that just soothes the soul). Since I already had a curry-vegetable soup made, I decided to play with the peas by adding a little "umph" to their kick:

Enter in: Agar-agar

Agar-agar is a natural gelling substance stemming from the cell walls of red algae. It is one of the "mother" additives of molecular gastronomy - often used to make unusual shapes and textures by modifying food from its original state.

It sounds intimidating... but in reality, only a little practice turns it into an enjoyable (and delicious) activity.

Pea Gelee:
2/3 cup water
1 Tbsp butter
3 drops lemon juice
1 shallot - fine dice
1 Tbsp tarragon - chopped
2 tsp herbs de Provence
Pinch of salt and cayenne pepper
4 tsp cream
1/2 tsp Agar-agar powder (I found the Agar-agar powder at Whole Foods)
Pinch of smokey paprika

Bring the water to a rolling boil, then add a pinch of salt and cook the peas until tender (about 5 minutes). Drain the peas, but reserve the cooking liquid.

Melt the butter in a sauce pan, then add the chopped shallots. Sweat for about 5 minutes on a medium-heat (to prevent the shallots from burning). Once translucent and non longer crunchy, add the peas, tarragon, herbs de Provence lemon juice and cream. Simmer for about 4 minutes.

Using the reserved pea cooking liquid, pour 2/3 cup into a separate sauce pan (if you are unable to create 2/3 cup from the cooking liquid, use water to achieve the full 2/3 cup measurement). Return the cooking liquid to the heat, then whisk in the agar-agar and simmer for 2 minutes.

Pour the two mixtures into a blender (I used my Vitamix), then blend until smooth. Pass through a sieve and season with a touch of salt, cayenne pepper and smokey paprika. Pour into a shallow plastic container and allow to cool in the refrigerator (at least 1 hour) before cutting into cubes. Brilliant to serve with the soup as a textural contrast. I also left a few of the peas whole in order to create another dimension of texture.

And lastly, a small edible flower, touch of gold leaf and copious amounts of love.

"Passion rebuilds the world for the youth. It makes all things alive and significant." - Ralph Waldo Emerson

J'adore.
sb

Orange-curry lentil and vegetable soup

The sheer brilliance of soup is creating mouth-watering flavors that are healthy and satisfying. As a young child, my mother would always have a plethora of healthy soups in the refrigerator... curries, vegetables, stews, etc. In fact, we even had a "family song" that was sung to the tune of "Fiddler on the Roof..."

"Tradition... tradition! Veggie soup. Baumert, tradition!"

I know. Shaking my head... #pleasantville

I do attribute one reason why there was so much laughter in my family due to the healthy food that we consumed. I am thankful beyond measure that my mom had a vested interest in cooking, as well as fueling her cherubs and husband with brilliant nourriture.

Soups are an easy manner to introduce your "necessary daily portion" of vegetables into your diet. For example, I made an orange-curry lentil soup this morning. In order to incorporate more vegetables into the soup, I simply blended the mix of broccoli/carrot/cauliflower into my Vitamix, then added to the lentils:

Healthy orange-curry lentil and vegetable soup:

Since orange lentils are much smaller than their brown or green counterparts, they also cook much faster. First, be sure to "sort" the lentils - discarding potential small rocks/wrinkly, old lentil beans. Once sorted, rinse the lentils in a fine-mesh strainer. Only rinse about 1/4 cup of lentils at a time (in order to nudge the lentils around and prevent them from falling over the edge of the strainer). Once cleaned, fill a sauce-pot with enough liquid to equal one and 1/2 times the perfect of lentils. For example: 1/2 cup of lentils would need 3/4 cup of liquid.

Many choose to cook lentils in water - I prefer chicken or veggie stock (it allows them to absorb more flavors in the initial cooking process).

Turn the burner on medium-high and keep an eye on the lentils. Once boiling, turn to a low-simmer and allow to cook for about 20 minutes (covered slightly). After about 20 minutes, test by mashing a few between a spoon and a pot... they should smash easily. Drain in a fine-mesh strainer.

To make an easy soup:
I added 2 cups of cooked orange lentils to my Vitamix, as well as 2 cups of cooked vegetables (medley blend of broccoli, carrots and cauliflower), then blended until no clumps were present. Because the soup was essentially a puree, I added chicken stock until I thinned the consistency to my-liking (I added 2 cups... you may keep it as "thick" as you prefer). Once all ingredients were blended together, I carefully placed the soup back into the sauce-pot and heated on a medium-high heat. In order to flavor the soup, I added 1 Tbsp of curry powder, 2 tsp smokey paprika, 1 tsp liquid smoke, 1 pinch of cayenne pepper and a few squeezes of lemon juice (I did not have to add additional salt, as the chicken stock was salty enough). As a garnish, delicate cilantro flowers transformed the soup from resembling baby-food, to an intricate, restaurant-quality dish.

It's all in the details, friends.

In order to incorporate more protein into my lunch, I simply steamed a few shrimp and added a micro-green/radish garnish... small drizzle of EVOO/Dijon/Lemon juice made a light, healthy dressing.

"Our bodies are our gardens - our wills are our gardeners." - William Shakespeare

J'adore
sb

Plating fun

Plating fun:
Pork tenderloin with portabella mushrooms and sautéed spinach/mustard greens. Crab salad (light citrus marinade) with radishes, cilantro and mâché leaves. Sliced candy beets, beet coulis, roasted beets, havarti and pistachios. And of course... Love.

"I have always tried to hide my own efforts and wished my works to have the lightness and joyousness of a springtime which never lets anyone suspect the labours it cost." - Henri Matisse

J'adore.
sb

Takati

Takati.

"pounded" or "hit into pieces"

Takati is a Japanese cuisine preparation of fish or meat. The protein is briefly seared on a hot sauté pan, then marinate in vinegar and citrus (often a squeeze of lemon juice will be more than sufficient). Pounded ginger is ground into a paste (hence the name) in order to season the protein, then it is sliced into thin, delicate pieces. 

When finding "sushi/sashimi-grade" quality fish:

"The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by 'freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours' which is sufficient to kill parasites." { http://www.sushifaq.com/sushi-grade-fish.htm }

Purchasing sushi/sashimi quality-grade fish at your local Japanese market is one of your best options when finding a quality product. If no local markets are available, ordering online is another option.

While working in a brilliant restaurant in Arizona, we served a sashimi appetizer as a special. In order to make your culinary experience easier, keep your sushi/sashimi fish frozen. To slice thin, use a deli-meat slicer. Now, most home-cooks do not have an enormous deli meat slicer; ergo, allow the fish to thaw slightly. After a few minutes, use a serrated (bread) knife in order to slice slim, delicate pieces. Place the remaining fish back into the freezer immediately (in order to keep frozen). Because the pieces that were sliced are thin, they will thaw completely within minutes. One of my favorite fish is albacore tuna: brilliant, white flesh and meaty, tender texture.

Albacore tuna sashimi with blood-orange ponzu marinade:

1 large blood orange - yielding 1/4 cup of juice
1 tsp fresh orange zest
1 tbsp ponzu sauce
1 tsp ginger - peel, then grate fine
Sushi/sashimi-grade albacore tuna - sliced thin
1 Scallion - sliced thin - sliced thin on a bias
1 Tbsp fresh cilantro - slice thin
1/2 beet - julienne-cut (small "matchstick" size), as well as brunoise-cut (tiny "cubes")

Wash the skin of the blood orange, then dry with a paper towel. Using a microplane or box-grater, carefully grate in order to produce 1 tsp of zest. In a large bowl, combine the blood orange juice, zest, ponzu sauce, grated ginger, scallion, cilantro and cut beets.

Slice the albacore tuna into delicate, thin pieces, then add to the blood-orange ponzu marinade. Place in the refrigerator for at least 30 minutes (the citrus in the marinade essentially "cooks" the tuna - similar to a ceviche.

When plating, slightly overlap the tuna slices on a white plate. Carefully spoon the sauce atop the tuna, then top with the herbs and beets. For a holiday treat, add a touch of edible golf-leaf. This final touch will inspire a few "oohs and ahhs" when served.

"It's the little details that are vital. Little things make big things happen." - John Wooden

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sb

Re-hydrating Mushrooms

Re-hydrating Mushrooms

When we walk into the majority of supermarkets, what type of mushrooms are typically starring at us from the produce section? White button. Due to the cultivation process, the white caps possess a higher water content than the more exotic varieties. Though cooking with spices and herbs can aid in flavoring the "bland" mushrooms, another solution exists in using dried mushrooms.

You know... the pre-packaged, hard-as-a-rock, little lumps of coal?

When used correctly, these exotic little shrooms actually transform into flavorful morsels of meaty-mushrooms.

Dried mushrooms on the other hand have a shelf life of about one year. When guests drop by unexpectedly, you will always have something on hand in order to cook, if need be. When you purchase a quality dried wild mushroom, you will notice that the size and condition are more consistent in nature. In addition, dried mushrooms are generally less expensive than their fresh, exotic counterparts. Bonus.

Sometimes chefs will reconstitute dried mushrooms, then cook them with fresh mushrooms. Reason? In order to create a deeper, more intense flavor from the mushrooms. It also extends the yield (saving on cost). In terms or moral mushrooms, I prefer using the dried version over the fresh. Why? The drying process has a tendency to create an almost pungent smoky flavor, as opposed to that of the fresh morels.

Instead of reconstituting the dried mushrooms in water, as many recipes suggest, I tend to opt for either red wine, chicken stock or even bourbon/whiskey. You may also use white wine, Madeira, Marsala or beef/vegetable broth.

How to rehydrate dried mushrooms?

1 shallot - chopped fine
2 garlic cloves - chop and mince
Rosemary, thyme - fresh herbs
Pinch of cayenne pepper and salt
1 cup liquid (wine/stock/hard alcohol)
1/2 cup of dried mushrooms

In a medium sauce pan, combine all the ingredients, except for the dried mushrooms. Bring to a boil, then add the dried mushrooms. Turn the heat off and cover. Leave for 30 minutes in order for the dried wild mushrooms to absorb the flavored poaching liquid. After 30 minutes, remove the mushrooms and use accordingly. With the remaining liquid, you may place back on a high heat, until it reduces down to a brilliant mushroom jus.

So how does one take dried porcini mushrooms from a rock-hard state into a sophisticated, refined dish? C'est pas difficile (it is not difficult):

Pan seared mullet (skin-on) with cauliflower purée, mushroom coulis, shaved watermelon radish, rosemary-infused Greek yogurt and dried porcini mushrooms re-hydrated in a bourbon reduction.

"Where the spirit does not work with the hand there is no art" - Leonardo da Vinci

J'adore.
sb