Blog

Uncategorized

Braised Red Cabbage With Caraway Seeds

Braised red cabbage with Caraway seeds

How to re-create this recipe:

Ingredients:

(Serves 6-8)

  • 1 Red Cabbage
  • 1 Sweet Vidalia Onion
  • 4 Tbsp of Unsalted Butter
  • 1/4th cup of Red Wine Vinegar
  • 1.5 Tsp of Caraway Seeds
  • 1 Tsp of honey
  • 2 Bay Leaves
  • Salt and Black Pepper to taste

Putting it together:

  1. Remove the outermost leaves of your cabbage, quarter it and cut out the white core from the center. 
  2. Thinly slice the quartered sections vertically and set aside. Pre-heat a large saute pan or braising pan with the 4 Tbsp of butter on medium heat. Small dice your onion or slice it thinly. 
  3. Once the Butter is all melted add your onions and saute for about 5-6 minutes until they are translucent. Add your cabbage and Saute it for 5-6 minutes, stirring occasionally. It should wilt down and slightly soften. Add your bay leaves, honey, red wine vinegar, caraway seeds, and the salt and black pepper (about 1 tsp of salt and 1/2 a tsp of pepper). Give that a good stir. 
  4. Braise the cabbage for another 10 minutes or more until it has nicely softened and you adjusted your seasoning to taste. 

Nourishment for your body: Red Cabbage belongs to the Cruciferous vegetable family. Other Cruciferous veggies include Broccoli, Cauliflower and Kale. Research has shown that not only eating a diet high in Cruciferous Veggies can reduce inflammation but also reduce the risk of getting certain types of cancer. Red Cabbage is high in Vitamins C, K and fiber. Due to it’s Red color pigment, it contains something called Anthocyanins. This powerful pigment has shown to also reduce the risk of heart disease and could lower blood pressure. 

Tips when cooking: Red Cabbage is a fantastic, inexpensive addition to a multitude of dishes. You can shave it raw as a topping for tacos or add it when making juices.This particular side dish goes with just about anything. I recommend pairing it with crispy, seared Salmon, marinated Tofu ‘Steaks’, Steak, Meatballs, Creamy Mashed Potatoes. Adding sliced Granny smith apples while cooking is a popular way to make Braised Red Cabbage. I personally love adding Caraway seeds because I think it adds a depth of flavor. Caraway seeds have a slight licorice flavor and peppery bite. If you ever had dark Rye Pumperknickel Bread that’s what it tastes like. This can last in your fridge for about 2 days and tastes just as good re-heated. 

 

 

Uncategorized

Asian Spiced Sweet Potato Soup

Asian Spiced Sweet potato soup

How to re-create this recipe:

Ingredients:

(Makes 1.5 Quarts)

  • 4 small Sweet Potatoes
  • 2 cups of Chicken broth 
  • 1 Tbsp of Coconut Oil 
  • 1 14oz can of Coconut Milk (reserve some for garnish)
  • 1 medium yellow onion
  • 1 Tsp of Cinnamon
  • 1 Tsp of Ground Ginger
  • 2 Bay Leaves
  • 2 Star Anise
  • Salt and Black Pepper to taste

Putting it together:

  1. Peel your Sweet Potatoes, halve them and then cut them across into small chunks. Set aside. 
  2. In a medium sized stock pot, on medium heat add the Coconut Oil and add the onions. Saute for about 5-8 minutes until they are translucent and add some salt and black pepper. 
  3. Add the Sweet potatoes and saute for about 8 minutes until they have slightly softened. Add the Cinnamon and Ginger and saute for another 2 minutes. Give the Potatoes a good stir. 
  4. Pour in the Chicken Broth and Coconut Milk. Add the Bay Leaves and Star Anise and stir everything well. Cover, reduce heat to a simmer and cook for about 15-20 minutes until the potatoes are cooked through. 
  5. Adjust the seasoning with salt and black pepper to taste. 
  6. Using a hand-held immersion blender, VERY CAREFULLY blend until all the ingredients are pureed and the soup has a nice viscosity. 
  7. To serve, pour in a bowl and drizzle some of the reserved coconut milk on top

Nourishment for your body: Sweet potatoes are rich in fiber and contain a good mix of vitamins and minerals including iron, calcium, selenium and most B vitamins. They are particularly high in beta-carotene which gets converted into vitamin A. Coconut Milk is believed to lower cholesterol and promote weight loss if eaten in moderate amounts. It contains something called MCT’s (Medium Chain Triglycerides) which aids in stimulating energy. It is a great alternative to using milk or heavy cream when making a creamy soup. 

Tips when cooking:  This is a great soup to have this time of year when it gets cold and blustery out. The soup is comforting and decadent. If you want to make this soup a little lighter and/or vegan, substitute vegetable stock for the chicken broth. If you can’t find star anise you can substitute with any licorice flavored spice such as fennel or cloves. Make sure that you take out the bay leaves and star anise (or cloves) before pureeing the soup. 

Uncategorized

Smoked Sturgeon Brunch Platter

Smoked Sturgeon Platter

How to re-create this recipe:

Ingredients:

(Serves 4)

  • 8 oz of thinly sliced Smoked Sturgeon
  • 2 Focaccia Breads
  • 2 Hard boiled eggs
  • 2 Heirloom Tomatoes (1 Red, 1 Yellow)
  • Old Bay Seasoning (Optional)
  • Sea Salt and Black Pepper to taste
  • Good quality Olive Oil for drizzling

Putting it together:

  1. Boil your eggs for 10 minutes. Cool the eggs, peel them and cut in half lengthwise.
  2. Thinly slice your Tomatoes.
  3. Using a nice serving platter, arrange your ingredients using the picture above for some inspiration. Drizzle some Olive Oil over your tomatoes and sprinkle Sea Salt and Black pepper over them. Sprinkle some Old Bay seasoning over your eggs or use salt and pepper.

Nourishment for your body: Smoked Sturgeon has a plethora of vitamins (A and multiple B vitamins), magnesium, phosphorus, potassium and selenium. As well as Omega 3 fatty acids. Smoked fish also has a longer shelf life without negatively affecting the nutritional content. 

Tips when cooking: I like to use 2 different colored tomatoes because it adds a nice color contrast on the platter. Old Bay Seasoning is a wonderful spice mix to have handy in your pantry. It is made with a combo of celery salt, red and black pepper and paprika. You can pretty much use it to season whatever meat or seafood your making. I like to use it whenever I make eggs. If you cannot find Smoked Sturgeon, you can use smoked Sablefish ( a.k.a Black Cod).  If you happen to be passing through or shop at a Decicco and  Sons, I recommend this product. 

 

Calvisius Smoked Sturgeon

 

 

Uncategorized

Sweet And Savory Acorn Squash Boats

Sweet and Savory Acorn Boats

How to re-create this recipe:

(Serves 5-6)

Ingredients:

  • 1 Acorn Squash
  • 1 Tbsp of Brown Sugar
  • 2 Tbsp of Honey
  • 1/4 Tsp of Cinnamon
  • 1/4 Tsp of Ground Ginger
  • 1/4 Tsp of Red Pepper Flakes
  • 1/4 Cup of Walnut Oil (or Olive Oil) 
  • 1/4 Cup of crushed Pecans 
  • 1 Tbsp of Sea Salt 

How to re-create this recipe:

  1. Pre-heat your oven to 400 degrees Fahrenheit and line a small sheet tray with parchment paper.
  2. Wash the outside of your Squash, quarter it and with a spoon (ideally a grapefruit spoon) scrape the seeds out. 
  3. In a small bowl combine the brown sugar, honey, cinnamon , ginger and red pepper flakes. Stir in the Walnut Oil. It can be quite thick so you may want to use a fork instead of a small whisk. Using a pastry brush, brush the mixture onto the squash, making sure to coat them all over. 
  4. Sprinkle a generous amount of sea salt all over them and top them with the crushed pecans. Bake at 400 degrees for 40 minutes on the middle rack of your oven. Don’t forget to take in the aromas, they can be quite intoxicating! 

Nourishment for your body: Acorn Squash has carotenoid antioxidants, which is good for the immune system and eye heath. Acorn Squash also contains fiber, potassium, vitamin C and magnesium. 

Tips when cooking: If you don’t have pecans or don’t prefer how they taste, use whatever nuts you like. For a quick way to crush your nuts, stick them in a small ziplock bag and hit them with a meat cleaver or rolling pin. The nice thing about Acorn Squash is that it is available year round. With the holidays around the corner, this makes for an excellent sweet and savory side dish. The best way to have this dish is at room temperature. 

 

Uncategorized

Baked Pampono Fish With Caramelized Leeks, Zucchini and Toasted Bread Crumbs

Pomano fish Mise En Place

Pampano Fish scored

 

How to re-create this recipe:

(Serves 2)

Ingredients:

  • 1 Pampano Fish (gutted)
  • 3 Tbsp of Coconut Oil
  • 1 Tbsp of Honey
  • 1 Tsp of ground Ginger
  • 1/4th of a cup of Soy Sauce
  • 3 Lemon Wedges
  • 4 Sprigs of Lemon Thyme (or regular Thyme stems)
  • 1 Zucchini
  • 1 Leek Stem (with green top discarded)
  • 2 Garlic Cloves
  • 2 Tbsp of Red Palm Oil
  • Salt and Black pepper to taste
  • Leftover toasted Bread Crumbs (optional)

Putting it together:

  1. Pre-heat your oven to 400 degrees Fahrenheit. Have a oven proof dish large enough to fit the Pompano and a large saute pan handy.
  2. Make your fish marinade first by whisking together the Coconut Oil, Honey, Ground Ginger and Soy Sauce in a small bowl. Pour the marinade in the dish you bake your fish in. Slice 3 lemon wedges and stuff the cavity of the fish with them along with your sprigs of Thyme. Score the flesh of the fish, place the fish in the dish and turn over once so the entire fish is coated with the marinade. Cover with foil paper and bake for 20 minutes.
  3. While the fish is baking you can prepare your side dish. After washing your Leek well (it can be gritty) and your zucchini, Slice your leek in half and slice it into thin strips. Set aside.
  4. Mince your 2 Garlic cloves, add the palm oil into your saute pan and after the oil heats up on medium heat add the garlic and let that infuse into the oil for about 3 minutes.
  5. Slice your Zucchini in half and then cut the halved part into 3-4 strips (depending on how thick the Zucchini is)  and cube it into small chunks. Set aside.
  6. Add the Leeks to the saute pan and cook for about 5-8 minutes until caramelized and browned, stirring occasionally to prevent burning. Add your zucchini and cook until softened (about 5 more minutes). Add Salt and black  pepper to taste. To finish this dish top with toasted bread crumbs.
  7. When the 20 minutes are up on your fish, take the foil off and bake for another 10 minutes.
  8. To serve the fish, halve it and spoon the delicious sauce all over the filet.
  9. Don’t forget to enjoy the incredible aromas that fill your kitchen from just the smell of the fish sauce you made !

Nourishment for your body: Pompano fish is incredibly moist when you cook it whole. The flesh has a mild and subtle sweet flavor and literally falls off the bone. The meat is firm but finely flaked. This fish has a beautiful silver skin and is typically sourced from Florida. They are high in vitamins, minerals , and protein. Pompanos also have a low mercury content. 

Tips when cooking: Besides baking this fish, you can fry, poach, or steam it. In case your wondering why this fish tends to be more expensive then other varieties it is because it’s in high demand, both recreationally and commercially and due to fishing restrictions of it.  If you cannot find Pompano other fish you can substitute for it are Flounder, Snapper and Mahi Mahi.