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May 9, 2008 9:58 am US/Pacific
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TV Chefs - 5/16/08
Liam hangs out with some of the television's top chefs, including "No Reservation's" host Anthony Bourdain.
Ellie Krieger
www.healthylivingwithellie.com
Rockridge Market Hall
Market Hall Produce
www.rockridgemarkethall.com
"The Food You Crave" by Ellie Krieger
Recipes courtesy Ellie Krieger
Bibb Lettuce Wedges
2 large heads Bibb or Boston lettuce or 4 heads baby Bibb lettuce
½ cup dressing (below)
Remove and discard the outermost leaves of the lettuce. Trim the stem slightly to remove any tough or browned spots, but be sure to keep the head intact. Cut each head in half lengthwise so that each half is held together by a bit of stem.
Place the lettuce halves on a serving plate and drizzle with the dressing. Serve immediately.
SERVES 4
Serving size: 1/2 large lettuce or 2 halves baby lettuce and 2 tablespoons dressing
Per Serving
Calories: 60; Total fat: 4.5g, Mono: 0g, Poly: 0g; Sat: 0.7g, Protein: 2g; Carb: 4g; Fiber: 1g; Chol: 3mg; Sodium: 73mg Excellent source of vitamin A, vitamin K. Good source of folate.
Green Goddess Dressing
1/2 ripe avocado, peeled
3/4 cup low fat buttermilk
3 tablespoons white wine vinegar
2 tablespoons coarsely chopped fresh tarragon
1 scallion (white and green parts), coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Put all the ingredients in a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.
SERVES 8
Makes 1 cup; Serving size: 2 tablespoons
Per Serving
Calories: 30; Total fat: 2g, Mono: 1.29g, Poly: 0.24g; Sat: 0g, Protein: 1g; Carb: 2g; Fiber: 1g; Chol: mg; Sodium: 170mg
Orange Radish and Mint Salad
4 navel oranges
1/2 red onion, thinly sliced into half-moons
8 radishes, cut in half, then thinly sliced into half-moons
1/4 cup torn fresh mint leaves
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Cut the top and bottom off each orange. Stand the orange on one end on a cutting board and, following the curve of the fruit, cut away the skin and woolly white pith of the orange. Cut each orange section away from the membrane.
In a medium bowl, toss together the orange sections, onion, radishes, and mint. Drizzle with the oil and season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.
SERVES 4
Serving size: 1 cup
Per Serving
Calories: 145; Total fat: 7g, Mono: 5g, Poly: 0.5g; Sat: 1g, Protein: 2g; Carb: 20g; Fiber: 3g; Chol: 0mg; Sodium: 155mg. Excellent source of vitamin C. Good source of fiber, folate.
Spiced-Rubbed Lamb Pops
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
11/4 pounds boneless lamb (top round), trimmed of all visible fat and cut into 1/2 x 21/2-inch strips
12 skewers, soaked in water for 20 minutes if wooden
Preheat the grill or a grill pan.
In a small bowl, combine the cumin, coriander, cinnamon, pepper, and salt. In a large bowl, sprinkle the spice mixture over the lamb strips and toss to coat evenly.
Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.
Eating Well Tip
A dry spice rub is a perfect solution when you want to eat lean, fast, and flavorful food.
It adds a punch of flavor without any of the oil or soaking time of a marinade. Just rub and grill.
SERVES 4
Serving size: 3 skewers
Per Serving
Calories: 195; Total fat: 8g, Mono: 3g, Poly: 0.7g; Sat: 2.7g, Protein: 29g; Carb: 0.5g; Fiber: 0g; Chol: 385mg; Sodium: 92mg, Excellent source of niacin, phosphorus, protein, riboflavin, selenium, vitamin B12, zinc. Good source of iron, magnesium, pantothenic acid, potassium, thiamin, vitamin B6.
Raspberry Fool
11/2 cups vanilla nonfat yogurt
One 10-ounce package frozen unsweetened raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup well-chilled heavy cream
4 ladyfinger cookies
Place the yogurt in a strainer lined with a paper towel and let it drain and thicken in the refrigerator for at least 4 hours and up to 1 day. Discard the liquid and set the thickened yogurt aside.
Process half the raspberries in a food processor until smooth. Transfer the purée to a fine mesh strainer and strain it into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
In a chilled medium bowl, whip the cream with an electric mixer until soft peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
Spoon the fool into cocktail glasses and chill, covered with plastic wrap, for at least 1 hour and up to one day. Serve with ladyfinger cookies.
Eating Well Tip
Well-chilled cream whips more easily and gives you more volume than room-temperature cream, which means a bigger dollop for the same amount of calories. So keep your cream refrigerated for at least 12 hours before using it and take it out just before whipping. It also helps to chill the bowl and beaters, too. You can whip cream several hours in advance and store it, covered, in the fridge until you are ready to use it.
SERVES 4
Serving size: 1/2 cup
Per Serving:
Calories: 240, Total fat: 7g, Mono: 2g, Poly: 0.4g; Sat: 4g, Protein: 7g; Carb: 40g; Fiber: 1g; Chol: 62mg; Sodium: 85mg, Excellent source of vitamin C.
Good source of calcium, phosphorus, protein, riboflavin, vitamin B12.
Anthony Bourdain
www.anthonybourdain.net
Bar Jules
www.barjules.com
Braised Swordfish with Clams, Mussels and Spicy Italian Sausage
Recipe Courtesy Michael Symon
Serves 6 - 8
2 tablespoons good quality olive oil
1pound spicy Italian sausage, loose
3 pounds swordfish loin (cut into 8 oz pieces)
3 cloves of garlic, minced
4 shallots, minced
2 jalapeños, minced
12 ounces peeled diced tomatoes in juice
2 dozen littleneck clams
2 dozen mussels
4 ounces white wine
4 ounces shellfish stock
2 ounces olive oil
3 tablespoons flat leaf parsley, chopped
3 tablespoons basil, sliced
Juice and zest of 1 lemon
Heat olive oil in a Dutch Oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice of 1 lemon and the zest. Remove from heat, add the herbs and serve right from the Dutch oven with Crostini
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