Food from the Hart

Posts Tagged ‘healthy’

Meringue Towers with Almond Whipped Cream and Fresh Berries

In Recipes on April 13, 2011 at 8:21 pm

Yield: 6

Cooking Time: 30 minutes

6 store-bought meringue nests (Whole Foods sells great ones)

1 1/2 cup heavy cream, cold

1 teaspoon powdered sugar

1 cup almonds, blanches, sliced

2 cups sliced strawberries

1 1/2 cups blueberries

1 1/2 blackberries

2 tablespoons honey

preparation

Pour the heavy cream into a mixing bowl and whip using a whisk or hand blender.  Whip until the cream starts to stiffen.  Add the powdered sugar.  Once the cream forms stiff peaks slowly fold in the almonds using a spatula.

Put the almond whipped cream inside and on top of the meringue nests.  Scatter the fresh fruit around and on top of each.  Drizzle the honey over the top and serve cold.

English Pea Soup with Mint

In Recipes on April 13, 2011 at 5:53 pm

Yield: 4 servings

Cooking Time: 30 minutes

This is a recipe that I adapted from Chef Russell Moore at Chez Panisse in Berkley, CA.  They are the masters of turning simple, seasonal ingredients into food experiences.  The key to this recipe is using fresh peas from pods.  They have a wonderful sweet and delicate flavor that is worth the work to shell.

2 spring onion, sliced

4 tablespoons olive oil

4 cups English peas, shelled (about 12 ounces)

12 mint leaves, torn

Salt

Vegetable or Chicken Broth

Creme Fraiche

preparation

Sauté the spring onion in four tablespoons olive oil over medium-high heat. Add the shelled peas, some kosher salt, and enough broth to barely cover. Cook over high heat for 5 minutes, then add half the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Let the peas cool a bit and use an immersion blender or regular blender the puree the peas.  Continue to mix until the puree is smooth. For a most delicate texture, pass the mixture through a fine sieve.  Thin out with additional broth if needed. Serve warm with a dollop of Creme Fraiche and a mint leaf.


 

 

 

March is National Nutrition Month!

In Recipes on March 27, 2011 at 11:25 am

March is National Nutrition Month.  This might not warrant a full fledged party, but try to weave a healthy dish using seasonal ingredients into your next dinner or cocktail party.  Here are a few recipes to help jump start spring and launch you into swimsuit season.

Crispy Kale Chips

Caprese Pasta

Parmesan Asparagus

Strawberry-Rhubarb Parfaits



Caprese Pasta

In Recipes on March 27, 2011 at 11:21 am

Yield: 5-6 servings main course

Cooking Time: 45 minutes

This is one of my favorite things to make in spring and summer.  There’s something so delicious about fresh tomatoes and garlic together in a light olive oil dressing.  This is a great recipe to experiment with using different ingredients.  Try with heirloom tomatoes or parmesan instead of mozzarella.  No matter what you use, this makes a healthy and easy dinner elegant enough to serve to guests.

1 box Whole Wheat spaghetti

3 pints cherry or grape tomatoes

12 cloves garlic, roughly chopped

Olive Oil

Kosher salt and pepper

Red pepper flakes

1 pound fresh buffalo mozzarella, diced

1/2 cup fresh basil, torn into smaller pieces

preparation

Preheat oven to 400 degrees.

Wash tomatoes and dry well.  Place tomatoes and garlic in a single layer on a rimmed baking sheet.  Season liberally with salt, pepper and red pepper flakes.  Drizzle olive oil over the tomatoes. Bake in oven on 400 for 15 minutes.  Then turn down the oven heat to 325 degrees and cook the tomatoes for an additional 30 minutes.

Cook pasta according to package instructions.

Remove tomatoes from oven and pour in a large mixing bowl.  Use the back of a fork to carefully break all the tomatoes into pieces.  Add cooked pasta and toss.  Garnish with mozzarella cheese and basil.  Serve.

Parmesan Asparagus

In Recipes on March 27, 2011 at 11:19 am

Yield: 4 servings

Cooking Time: 25 minutes

In early spring asparagus begins to sprout from the cold ground giving us one of the seasons sweetest treats.  This is a versatile vegetable that can be used in a variety of preparations.  For an easy, no fuss side dish try this for your next dinner party or family dinner at home.

1 bunch of asparagus, ends trimmed

1/2 cup fresh grated parmesan-reggiano cheese

Fresh ground pepper

1/4 cup olive oil

preparation

Preheat oven to 425 degrees.

Line a rimmed baking sheet with parchment paper. Place asparagus on prepared baking sheet in a single layer.  Sprinkle with parmesan and pepper.  Drizzle liberally with olive oil.

Bake in over for 15-20 minutes until the parmesan is brown and the asparagus looks wilted.

Serve immediately.

Strawberry-Rhubarb Parfaits

In Recipes on March 27, 2011 at 11:15 am

Yield: 6-8 servings

Cooking Time: 45 minutes (active)

Rhubarb is one of the best ingredients spring has to offer.  The unique bitter / tart taste goes so well with sweet fruit like berries.  I have made this recipe a million times, always trying to put my spin on it.  However, when Gourmet Magazine published it in 2000 they got it right.  There’s nothing to change or add.  It’s perfect the way it is and healthy to boot!

1 1/2 pounds rhubarb stalks, trimmed and cut into 1-inch pieces

2 tablespoons confectioners’ sugar

1 (10-ounce) package thawed frozen “lite” strawberries in syrup

2 tablespoons light corn syrup

1 1/2 pints low-fat super premium vanilla ice cream, softened

preparation

Preheat oven to 400 degrees.

Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.

Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.

Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.

Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.

Serve immediately.

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