Recipe from Arte e Cucina Cooking School
Recipes from Barbara's TV Appearances:
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Recipe from Arte e Cucina Cooking School Recipes from Barbara's TV Appearances: |
Courtesy of Chef Luisa from Arte e Cucina Cooking School.
All’aglione (Garlic) Sauce for Pasta
This quick sauce is traditionally served over Pici, a traditional Tuscan Pasta, made without eggs. You can use your favorite pasta.
4 cloves Garlic
Extra Virgin Olive Oil
28 ounce can Whole Peeled tomatoes
Peperoncino (crushed red pepper flakes)
Pecorino Romano cheese8 ounces pasta cooked to al dente stage
Thinly film the surface of a large sauté pan with Extra Virgin Olive Oil. Crush the garlic, peel and finely chop. Heat pan and cook garlic until fragrant. Break tomatoes up with your hands and add to pan. Let simmer for 10-15 minutes. Add some of the pasta cooking liquid and the crushed red pepper to taste.
Pour over pasta and garnish with grated Pecorino cheese.
Recipe adapted to the American Kitchen by Barbara Seelig Brown, courtesy of Chef Luisa from Arte e Cucina Cooking School.
This no boil pasta dish always gets rave reviews! It’s unusual presentation is a great conversation piece.
4 - 8 angel hair pasta nests, (also called fidellini or fideos) or pasta, enough for 4 portions – see Cook’s Tip for quantity
Extra virgin olive oil
2 garlic cloves, minced
1 cup fresh basil leaves, chiffonade
1 / 4 cup fresh oregano leaves, chopped
1 teaspoon fine sea salt
Freshly ground black pepper to taste
28 ounces canned diced tomatoes
1 cup dry white wine or chicken or vegetable stock
Parmigiano-Reggiano for garnish
Equipment:8-10 inch sauté pan with lid
Thinly film a sauté pan with olive oil. Heat and add pasta nests. Brown pasta on each side.
Add garlic, basil and oregano in between nests and cook until fragrant.
Season with salt and pepper.
Add tomatoes and wine or stock. Liquid should cover pasta. Cover and cook 10 minutes to cook pasta.
Garnish with a sprinkle of Parmigiano-Reggiano and additional chopped fresh herbs.
Cook’s Tips:The pasta nests come in many sizes so you have to use your judgement in determining how many to use. A good guideline is to use enough to comfortably fill the pan without crowding.
1 pound of fresh, peeled, deveined shrimp can be added during last 3-5 minutes of cooking time.
A nonstick pan is not recommended, as it does not conduct heat efficiently enough for this dish.© Barbara Seelig Brown
This recipe was featured in Barbara's TV Appearances with Dr. Steve Pratt, author of SuperFoods.
Tre Colore Salad with Oranges, Gorgonzola, Walnuts and Vinaigrette
Something so beautiful, tasty and nutritious you will want it with every meal.
1 head green leaf lettuce or baby spinach
1 small head radicchio
1 medium head Belgian endive
1 / 4 cup crumbled Gorgonzola cheese
1 / 4 cup walnuts nuts, toasted and roughly chopped
1 recipe Vinaigrette (see recipe below)
10 oz. Can Mandarin Oranges, drained or 2 navel oranges, supreme
Equipment:large salad bowl
salad spinner (optional)
Wash and dry salad ingredients. Place in large salad bowl.
Top with crumbled Gorgonzola cheese and toasted nuts.
Add dressing in small amounts and toss well. Add oranges and toss gently.
Variations:
Use any combination of your favorite fruits, vegetables, cheese, and nuts and top with Sliced Turkey Tenderloin for a complete meal.
Select cheeses and nuts that complement the rest of the meal.
Cook’s Tips:
Salad should not be swimming in dressing. It’s better to add less and decide you need more.
Drying the greens in a salad spinner helps the dressing cling to the greens.
Basic Vinaigrette - Yield: 3 / 4 – 1 cup dressing
This vinaigrette can be used as a salad dressing or as a marinade.
1 / 4 cup vinegar
Pinch fine sea salt
Freshly ground pepper, to taste
1 / 2 – 3 / 4 cup extra virgin olive oil
Equipment:Wire whisk, medium sized mixing bowl
Place vinegar, salt and pepper in bowl. Start whisking and slowly stream in the olive oil. Taste after 1 / 2 cup has been added. The amount of oil required to balance the vinegar will depend on the vinegar selected.
Variations:
Add chopped fresh herbs
Add roasted garlic
Use different types and flavors of vinegar
Cook’s Tip:
Slowly whisking in the oil allows for a better emulsion.
©Barbara Seelig Brown
Recipe from Stress Free Cooking by Barbara Seelig Brown
Stress Free Turkey Italian Style
I use a boneless turkey breast for this recipe which makes it easy to cook and slice. It also looks gorgeous with the layers of crispy skin, delicious stuffing and tasty turkey.
Stuffing:
1 tablespoon extra virgin olive oil
1 / 2 cup finely chopped onion
2 tablespoons chicken or vegetable stock
2 cups chopped mushrooms
2 garlic cloves, finely minced
2 cups packed baby spinach leaves
2 tablespoons sun-dried tomato (not in oil), chopped
1 teaspoon grated orange zest
1 / 4 cup fresh basil
Freshly ground pepper1 - 1 1 / 4 pounds boneless turkey breast with skin, aka turkey London broil
Equipment:
10 - 12 inch sauté pan
Roasting panIn sauté pan combine olive oil, onion, and stock. Cook, stirring over low heat, until onion is tender. This will take about 5 minutes.
Add the mushrooms and cook stirring until tender and moisture has evaporated, approximately 3-5 minutes.
Add garlic and cook about 1 minute. Stir in spinach and cook, stirring until wilted, about 1 minute.
Add sun-dried tomatoes, orange zest, basil, and a grinding of fresh black pepper. Remove from heat. Cool. Tip: Stuffing can be made a day ahead.
Stuff under the skin of turkey breast. Place in roasting pan and pour 1 cup additional stock or wine over turkey breast. Refrigerate until ready to roast.
Roast in a 375 degree convection oven (25-30 minutes) or a 400 degree standard oven (40-45 minutes) until internal temperature reaches 165 degrees. Can be basted with pan juices every 10 minutes.
Cook's Tips:
Slice like a London broil so that you get layers of turkey, stuffing, and golden brown skin.
This stuffing is also great as a side dish or tossed with leftover pasta for a quick meal.
©Barbara Seelig Brown
1 pound Hot Italian Turkey Sausage (Sweet will also work)
©Barbara Seelig Brown
2 medium bell peppers, preferably 1 red and 1 green
1 large sweet onion such as Vidalia
1 clove garlic
Fine sea salt
Freshly ground pepper
1 / 2 cup freshly chopped basil
Optional:
1/2 pound whole wheat Bow tie pasta (Farfalle)
4 crusty Italian or Portuguese Rolls
Equipment: Large non-stick skillet, 6 quart stockpot
Fill saucepan with water and bring to boil. Add 1 teaspoon salt.
Slice sausage into 1/2' thick discs.
Thinly slice onions and peppers. Mince garlic.
Heat sauté pan and add sausage, garlic, peppers and onions.
Cook until sausage is no longer pink and peppers and onions are tender. Sprinkle with basil and toss well.
When pasta water boils, add fettuccini and cook 8-10 minutes until al dente.
Once all ingredients are cooked, toss pasta with sausage mixture.
Season with salt and pepper.
Variations: serve with pasta or on a roll.
Chef's tip: Can be garnished with Parmigiano Reggiano or Grana Padano cheeses.
1 1 / 2 cups dry bread cubes, soaked in either wine or chicken stock
1 1 / 2 cup dry red wine (Sangiovese or Chianti style) or chicken stock
1 pound ground turkey breast
1 cup sun dried tomatoes, (not in oil) cut in bits
1-2 cloves garlic, minced
2 shallots, minced
1 / 4 cup fresh basil, chopped or 1 teaspoon dry basil leaves, crushed between your fingers
2 tablespoons fresh marjoram or oregano, chopped, or 1 / 2 teaspoon dry marjoram or oregano, crushed between your fingers
1 / 4 cup pignoli nuts, toasted & roughly chopped
1 / 4 cup freshly grated Parmesan cheese
2 egg whites or 1 whole egg
Equipment: Parchment lined baking sheet
Preheat oven to 400º.
Soak bread cubes in 1cup wine or stock until soft. Use additional 1 / 2 cup if necessary.
Mix all ingredients together in a large bowl. Do not over-mix. This will produce a tough meatloaf.
Form into a loaf and bake 45 minutes or until done. Do not use a loaf pan.
Chef's Tips:
Can also be made into individual meatloaves or meatballs and baked 15-20 minutes.
Meatballs can be sautéed until golden.
Pesto is a nice complement to the meatloaf or meatballs.
Marjoram is a sweeter alternative to oregano.
Recipes and info from my
Time Warner Cable TV segment
One of the secrets to successful, Stress Free cooking is a well thought out, well-stocked kitchen. My book, Stress Free Cooking, will help you do just that.
Your freezer and pantry are keys to a new world of culinary enjoyment for you and your family and friends. If you plan your trips to the market wisely, you will spend less time shopping and more time cooking. A basic pantry list, that doubles as a shopping list, is provided to ensure that you have a colorful, fast, healthy, pantry, refrigerator and freezer. Please photocopy the list and take it with you to the market. By keeping these items on hand you will be able to make any recipe in my upcoming book, Stress Free Cooking.
Taste oils and vinegars and see which ones you like. Those will be the ones for your shopping list. Good quality olive oils and vinegars are like fine wines and different ones appeal to different people. Some Extra Virgin Olive Oils taste peppery, some lemony, and yet some will taste grassy. Find the one(s) you like and keep them on hand. There is no right or wrong answer as far as flavor, however, there are health benefits that are achieved by selecting Olive, Canola or Grapeseed oils. These are polyunsaturated or "Heart Healthy" and provide the essential fatty acids, unlike butter which is saturated and contains cholesterol, or margarine with its trans fatty acids.
The same will hold true for spices. You may love rosemary or cumin and your spouse or partner may not. You will become comfortable using herbs and spices once you have found your favorites. Herbs and spices can help you cut the fat calories in your cooking because they add strong flavors that replace the missing fats.
Pantry
Oils, a variety such as Olive, Extra Virgin Olive, Canola, Sunflower
Vinegars, a variety such as Balsamic, Red Wine, Champagne, Rice
Sea Salt - fine grind
Garlic - fresh, whole heads
Onions
Shallots
Pepper Corns and a good quality pepper mill
All Purpose Flour
Light Brown Sugar
Honey
Granulated Sugar
Pasta - a variety of shapes and sizes
Rice - Jasmine, Arborio
Beans - canned, a variety to include: black beans, pink beans, chickpeas, small white beans
Lentils - DePuy, Brown, & Red
Polenta/Corn Meal
Evaporated Skim Milk
Canned Broth and Stock - Chicken, Beef, Mushroom, Vegetable
Diced Tomatoes, Crushed Tomatoes, Tomato Paste
Clams
Black Olive Paste
Capers
Olives
Fruits - canned such as Mandarin Oranges, Apricots
Fruits - Dried such as Raisins, Cherries
Freezer
Filled Pastas such as Tortellini, Agnolotti
Artichokes
Baby Corn
Peas
String Beans - whole
Pearl Onions
Ground Beef
Ground Turkey
Chicken Breast, Boneless & Skinless, Individually Wrapped
Roasting Chickens 5-6 lb.
Large Shrimp, Cooked, Peeled & Deveined
Large Shrimp, Uncooked, Peeled & Deveined
Individually frozen fish fillets such as whiting, halibut
Blueberries, Raspberries, Strawberries
Pignoli Nuts
CrepesRefrigerator
Lowfat Cottage Cheese
Light Cream Cheese/Neufchatel
Mozzarella
Parmegiano-Reggiano
Eggs - Large
Flour Tortillas
Mustard - variety
Vermouth - Dry White
Wine - Dry White
Salsas
Lemons
Salad Greens, A variety of types, textures, and colors
Baby Spinach
Carrots
Celery
Fresh Herbs - Basil, Oregano, RosemaryAdditional Items: Your favorites
By keeping these items on hand, you will be able to come home from a busy day and put together a colorful, delicious meal in no time.
A second key to cooking enjoyment is having proper equipment.Cook's Tips
Here are some handy cook's tips for timesaving and efficiency:
Cook twice as much Pasta or Rice as you need for one meal. Place the leftover, unsauced pasta (or rice) in a plastic bag and use within the week.
Prepare basic sauces
Chop enough fresh parsley for several days to one week. Parsley adds a fresh flavor and color to many dishes.
Use a convection oven to roast and bake. Convection ovens generally cook in at least 25% less time than conventional.
Make enough salad dressing for several days.
Roast a chicken one day and have another type of chicken dish again later in the week.
Make two meals that freeze well when you have extra cooking time. Eat one today and freeze the other.
Use your crockpot to cook soups, stews, and sauces while you are out.
Don't guess - use a meat thermometer and you will not overcook as many expensive food items.
Wash and dry your salad greens for several days at once. Thorough drying keeps them fresh longer.
Use an egg slicer to slice eggs, strawberries and mushrooms.
Grate several pounds of cheese, such as mozzarella or cheddar; place 1 Cup in sandwich bags and place these inside larger bags in the freezer for quick use.
Keep your knives sharp - they will make your work go more quickly.
Get the whole family involved for a fun family project.
(Barbara Seelig Brown)
This recipe makes a very flavorful and really healthy low-fat dip or spread that your guests will not believe is so good for them!
1 cup fresh spinach
2 cloves garlic, minced
1 shallot, minced
1 / 2 cup fresh basil
1 cup nonfat cottage cheese
2 teaspoons extra virgin olive oil
2 tablespoons skim milk, optional
1 / 4 cup grated Parmigiano-Reggiano
Equipment:
Food processor fitted with steel bladePlace spinach, garlic, cheese, shallot and basil in food processor. Process to a paste.
With motor running, add cottage cheese and oil. Process until smooth. Add milk to achieve the desired consistency for your use.
Cook's Tip: Best when made a day ahead, if possible.
(Barbara Seelig Brown)
This crunchy fiber filled crust needs to made in time to cool before adding the filling and fruit. But it is worth it!
Crust:
1 cup old fashioned rolled oats
1 / 4 cup all-purpose flour
1 / 4 cup ground walnuts
4 tablespoons cold unsalted butter
3 tablespoons honey
3 tablespoons water, or as needed
Filling:
8 ounces Neufchatel (aka light cream cheese)
1 / 4 cup honey
Topping:
2 pints fresh fruit, a mixture of berries is nice or any combination of your favorite fresh fruits-see Cook's Tip.
Equipment:
9 inch pie or tart pan, food processor
Preheat oven to 350 degrees.Place oats, flour and nuts in food processor. Pulse to mix. Add butter and pulse until you have coarse crumbs. Add honey and pulse until mixture holds together. If the mixture seems to stiff to press into a tart pan, add a few drops of water.
Very gently, press the mixture into the bottom and up the sides of a 9-inch pie or tart pan. Bake 12-15 minutes or until golden. Cool.
To prepare filling, mix cream cheese and honey together in food processor then spread over cooled pie crust.
Top with mounds of your favorite fresh fruit.Cook's Tip: Bananas, apples and pears need to be dipped in acidulated water to maintain freshness and prevent browning. Acidulated water is water that has had a squeeze of fresh lemon or limejuice, or a tablespoon of vinegar added to it.
Spray your measuring cup with non-stick cooking spray when measuring honey or peanut butter.
Variations:
mixed berries
chopped mango and sliced kiwi
canned pineapple and mandarin oranges
Can also be made in individual tart pans.
Can be drizzled with melted chocolate.(Barbara Seelig Brown)
This dip is similar to hummus but I left out the tahini (sesame paste) which is almost all fat and can be costly and not readily available. It also has a brighter, fresher flavor since the garlic and lemon are more noticeable.
2 cups canned chickpeas, drained and rinsed well
2 cloves garlic, crushed and peeled
2 lemons, juiced
2 teaspoons cumin
1 tablespoon olive oil
fine sea salt
freshly ground pepper
1 / 4 cup chopped Italian parsley
1 tablespoon chopped fresh chivesEquipment:
Food processor fitted with steel blade.Mix all ingredients, except parsley and chives, in a food processor to make a smooth paste. Remove from food processor and stir in fresh herbs.
Can be prepared up to 2 days ahead.
Serving Suggestion: Suitable as a dip for pita chips and raw vegetables or as a spread for grilled vegetable sandwiches.
Cook's Tip:
To crush and peel garlic at the same time, you can place it on a cutting board and crush it with the side of a large chef's knife or a flat meat pounder.(Barbara Seelig Brown)
This salad brings color and variety to your table.
3 pounds purple potatoes (white potatoes are fine, if purple are not available)
1 pint red teardrop, cherry or grape tomatoes
1 pound green beans, stemmed
1 / 4 cup red wine vinegar
1 teaspoon Dijon mustard
fine sea salt
freshly ground pepper
1 / 2 cup extra virgin olive oil
1 / 2 cup fresh basil, torn at last minuteEquipment:
whisk
mixing bowl
serving bowl
vegetable steamer
Cut potatoes into bite-size pieces and boil until tender. Drain well.
Wash and dry tomatoes. Cut in half, if desired.
Steam green beans 6 - 8 minutes.
Place vinegar, mustard, salt and pepper bowl. Slowly whisk in olive oil until combined well.
Place potatoes and green beans in a large bowl and toss with dressing. Add tomatoes and basil.
Serve at room temperature.(Barbara Seelig Brown)
This no boil pasta dish always gets rave reviews!
4 - 8 angel hair pasta nests, (also called fidellini or fideos) or pasta, enough for 4 portions - see Cook's Tip for quantity
olive oil
2 garlic cloves, minced
1 cup fresh basil leaves, chiffonade
1 / 4 cup fresh oregano leaves, chopped
1 teaspoon fine sea salt
freshly ground black pepper to taste
28 ounces canned diced tomatoes
1 cup dry white wine or chicken or vegetable stock
Parmigiano-Reggiano for garnishEquipment:
8-10 inch sauté pan with lid
Thinly film a sauté pan with olive oil. Heat and add pasta nests. Brown pasta on each side.
Add garlic, basil and oregano in between nests and cook until fragrant.
Season with salt and pepper.
Add tomatoes and wine or stock. Liquid should cover pasta. Cover and cook 10 minutes to cook pasta.
Garnish with a sprinkle of Parmigiano-Reggiano and additional chopped fresh herbs.
Cook's Tips:
The pasta nests come in many sizes so you have to use your judgement in determining how many to use. A good guideline is to use enough to comfortably fill the pan without crowding.
1 pound of fresh, peeled, deveined shrimp can be added during last 3-5 minutes of cooking time.
A nonstick pan is not recommended, as it does not conduct heat efficiently enough for this dish.(Barbara Seelig Brown)
Recipes from my News 12 Cable TV special
This flash in the pan is as colorful as it is quick, delicious, and nutritious.
1 / 2 cup Wondra flour
1 / 2 teaspoon fine sea salt
1 / 4 teaspoon freshly ground pepper
4 pieces boneless, skinless chicken breast
extra virgin olive oil
1 / 2 cup white wine
1 / 2 cup chicken stock
2 cloves garlic, minced
2 cups baby carrots, sliced lengthwise
1 red bell pepper, sliced into 1 / 4 inch strips
1 / 2 pound fresh green beans, stemmed
1 / 2 cup flat Italian parsley, roughly chopped, divided 1 / 4 cup and 1 / 4 cup
1/4 cup chopped fresh basilEquipment:
10-12 inch sauté pan with lid
meat pounder
shallow bowl or pie plate
Mix flour, salt and pepper in shallow bowl.
Pound chicken breast to even thickness. Dredge in flour.
Thinly film sauté pan with olive oil and heat to medium. Add chicken. Brown chicken 3-5 minutes on each side until golden.
Add the wine and chicken stock to deglaze pan. Add garlic and cook 2 minutes to soften. Add vegetables, basil and 1 / 4 cup parsley. Cover and simmer 5-10 minutes, or until vegetables are done to your liking.
Garnish with remaining parsley.
Serving Suggestion: serve over small pasta, rice or couscous.
Cook's Tip:
Wondra, commonly known as instant flour, is a very fine granular flour that is also used to make smooth sauces. All-purpose flour can be substituted.
(Barbara Seelig Brown)
This is a compilation of several recipes that add up to a great dessert, especially when made several hours ahead.
1 / 3 cup all-purpose flour
1 / 3 cup Hershey's cocoa
1 / 4 teaspoon baking soda
4 egg yolks
1 / 2 teaspoon vanilla extract
3 / 4 cup granulated sugar, divided, 1 / 4 cup and 1 / 2 cup
4 egg whites
8 ounces brick style Neufchatel, (aka light cream cheese)
1 / 4 cup honey
2 tablespoons almond liquor
2 cups raspberries or strawberriesEquipment:
electric mixer
15 x 10 x 1 inch jelly roll pan
parchment paper
clean dish towel
food processor with steel blade
oval platterPreheat oven to 375 degrees.
Line a 15 x 10 x 1 inch baking sheet with parchment paper.
Stir together flour, cocoa and baking soda. Set aside.
Beat egg yolks and vanilla in medium bowl on high speed of mixer for 5 minutes or until thick and lemon colored. Gradually add 1/4 cup of the granulated sugar, beating on high speed until sugar is almost dissolved.
Wash and dry beaters. Beat egg whites in large bowl on medium speed of mixer until soft peaks form (tips curl). Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in prepared pan.
Bake 12 to 15 minutes or until cake springs back when touched lightly. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake, jellyroll style, starting from one of the cake's short sides. Cool on wire rack.
To prepare filling, mix light cream cheese with honey and almond liquor in food processor until smooth. Carefully unroll cake and spread filling.
Slice berries, if large and place over filling.
Roll cake and refrigerate until serving time. Garnish with fresh mint and additional berries, if desired.
This crunchy fiber filled crust needs to made in time to cool before adding the filling and fruit. But it is worth it!
Crust:
1 cup old fashioned rolled oats
1 / 4 cup all-purpose flour
1 / 4 cup ground walnuts
4 tablespoons cold unsalted butter
3 tablespoons honey
3 tablespoons water, or as neededFilling:
8 ounces Neufchatel (aka light cream cheese)
1 / 4 cup honeyTopping:
2 pints fresh fruit, a mixture of berries is nice or any combination of your favorite fresh fruits-see Cook's Tip.
Equipment:
9 inch pie or tart pan, food processor
Preheat oven to 350 degrees.
Place oats, flour and nuts in food processor. Pulse to mix. Add butter and pulse until you have coarse crumbs. Add honey and pulse until mixture holds together. If the mixture seems to stiff to press into a tart pan, add a few drops of water.
Very gently, press the mixture into the bottom and up the sides of a 9-inch pie or tart pan. Bake 12-15 minutes or until golden. Cool.
To prepare filling, mix cream cheese and honey together in food processor then spread over cooled pie crust.
Top with mounds of your favorite fresh fruit.
Cook's Tip:
Bananas, apples and pears need to be dipped in acidulated water to maintain freshness and prevent browning. Acidulated water is water that has had a squeeze of fresh lemon or limejuice, or a tablespoon of vinegar added to it.
Spray your measuring cup with non-stick cooking spray when measuring honey or peanut butter.Variations:
mixed berries
chopped mango and sliced kiwi
canned pineapple and mandarin oranges
Can also be made in individual tart pans.
Can be drizzled with melted chocolate.
This dish is so beautiful you will want to make it again and again. The contrast of colors is exquisite and it takes very little time to prepare.
1 pound thick salmon fillet, skinless, cut into 4 - 6 ounce pieces
Salmon Marinade:
1 tablespoon honey
2 teaspoons soy sauce
1 tablespoon extra virgin olive oil
fine sea salt
freshly ground pepperBlack Bean Salsa:
15 ounces black beans, drained and rinsed
1 soft mango, diced
1 / 2 teaspoon ground cumin
1 tablespoon extra virgin olive oil
1 / 2 cup chopped cilantro
2 fresh limes, juiced, divided
2 tablespoons minced red onion
1 / 8 teaspoon fine sea salt
few grinds freshly ground pepperEquipment:
Grill or grill pan or 10 - 12 inch sauté pan
Prepare marinade: mix honey, soy sauce, olive oil, pinch sea salt and a few grinds of pepper together for salmon marinade. Place salmon in marinade for at least 20 minutes and up to 2 hours.
Mix together remaining ingredients to make black bean salsa. Prepare the salsa early in the day, if possible, to allow flavors to blend.
To cook salmon: heat grill, grill pan or sauté pan. Add salmon and sear on all sides until nicely browned.
To plate: place a large spoon of salsa on plate and place salmon on top. Garnish with fresh cilantro sprigs.
Variations:
Mango Kiwi Relish
1 mango, diced
2 kiwis, peeled and diced
1 / 4 cup cilantro, roughly chopped
1 orange, juicedMix all ingredients together and serve with pan seared salmon. If you can make the relish while you are marinating the fish it will give these flavors a chance to blend as well.
Strawberry Kiwi Relish
1 cup strawberries, diced
2 kiwis, peeled and diced
1 / 4 cup cilantro, roughly chopped
1 orange, juicedMix all ingredients together and serve with pan seared salmon. If you can make the relish while you are marinating the fish, it will give these flavors a chance to blend as well.
Cook's Tips:
Remember to buy your mango a little on the soft side so that you can use it within a few days.
The Black Bean Salsa, Mango Kiwi and Strawberry Kiwi Relishes are also nice with any grilled protein.
(Barbara Seelig Brown)
This low-fat cake is a great dessert since it's not baked. You can even vary it by using a chocolate angel food cake!
1 angel food cake
1 cup cold Espresso coffee
1 / 2 cup Amaretto liqueur
2 cup part-skim ricotta cheese
1 cup mascarpone cheese
1 / 4 cup confectioner's sugar
1 1 / 2 cup sliced almonds, toasted
1 ounce bittersweet chocolateEquipment:
grater
serrated knife
3 dinner platesCut cake into 3 equal layers and place each on a dinner plate.
In a small bowl, combine the coffee and amaretto. Spoon 1 / 3 of the mixture over each layer.
In another bowl, mix together the ricotta, mascarpone and sugar until well blended. Divide cheese mixture into 3 equal portions.
Place bottom layer on platter. Take 1 portion of cheese and cover first layer with 1 / 3 of this cheese mixture. Top with another layer and repeat process until all layers are stacked.
Cover outside of cake with remaining cheese mixture. Press almonds onto top and sides of cake.
Shave or grate chocolate over top.
Cook's Tip:
Make a day or two ahead to let flavors blend and cake set.
Variation:
Use a chocolate angel food cake, fill it with the cheese mixture and fresh fruit.
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