Latte Panna Cotta

How do you sneak in an espresso beverage before bed? By hiding it in your dessert!

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Latte Panna Cotta

Yield: 8 servings

 

Nonstick spray

1 packet powdered unflavored gelatin (2 teaspoons)

3 tablespoons cold water

2 cups heavy whipping cream

⅓ cup granulated sugar

1 cup half-and-half

2 ounces (2 tablespoons) brewed espresso

 

Prepare eight 4-ounce ramekins by lightly spraying nonstick spray into each and wiping gently with a paper towel to distribute the spray evenly along the sides and bottom.

Add the gelatin to the cold water in a medium bowl, and allow to bloom (soften) for 5 minutes; do not stir.

Meanwhile, stir the heavy whipping cream and sugar together in a small saucepan set over medium heat. Heat, stirring occasionally, until the sugar is fully dissolved at just barely a simmer.

Slowly add the warm sugar cream to the gelatin and stir until the gelatin is fully dissolved.

Pour the half-and-half into a large bowl (or a large pitcher for easier pouring) and, stirring continuously, slowly pour the warm cream mixture into the half-and-half.

Stir in the espresso.

Fill the ramekins equally and refrigerate uncovered for approximately 5 hours until chilled and completely set.

To unmold the panna cotta, dip the bottom of each ramekin into very hot water for 45 seconds, or until you can see the panna cotta just beginning to melt around the sides. You may also take a knife and run it around the inner circumference of each ramekin. Place a dessert plate on top of the ramekin, then holding both the ramekin and plate, simply invert.

Apple and Fennel Salad

Stay healthy in 2017 with this crisp and bright salad!

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Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Yield: 4 servings

 

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 medium shallot, peeled and diced small (3 tablespoons)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)

1 large fennel bulb

¼ cup black currants

⅓ cup toasted, salted walnut pieces

¼ cup finely chopped Italian flat-leaf parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.

Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.

Hot Mulled Cider

Ring in your New Year with a steaming mug of cider! Adult and kid friendly versions available!

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Hot Mulled Cider

Yield: 4 to 6 servings

 

½ gallon freshly pressed apple cider

3 sticks cinnamon, plus more sticks for garnish

1 medium orange, unpeeled, sliced thinly

2 whole cloves

½ vanilla bean, seeds and pod: slice down the length of the pod, spread open, and scrape out the flesh by pressing with a butter knife

1 tablespoon honey, preferably orange blossom

⅓ cup brandy, optional

 

In a large saucepan or small pot over low heat, add all of the ingredients, and mix together. Stir occasionally until very warm. Serve in mugs with slices of orange.

Notes:

  • If the mulled cider will be sitting for an exceptionally long time, remove the cloves when the flavor is to your liking.
  • If you are a big fan of spice, combine 3 star anise and 1 inch of peeled, roughly chopped fresh ginger and put them into a tea strainer or mesh bag to steep along with the other ingredients. Much like steeping tea, remove the tea strainer or mesh bag of ginger and star anise when the desired flavor is achieved.

Pot Roast with Root Vegetables and Kumquats

Presenting… your holiday roast!

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Pot Roast with Root Vegetables and Kumquats

Yield: 6 servings

1 (2½- to 3-pound) boneless beef chuck roast

1½ teaspoons kosher salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

4 tablespoons extra-virgin olive oil, divided

2 large yellow onions, peeled and diced medium (3 cups)

3 celery stalks, chopped roughly (1½ cups)

5 large carrots, peeled and chopped roughly (5 cups)

3 tablespoons tomato paste

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

2 cups red Zinfandel wine

4 cups chicken stock

2 dried bay leaves

5 sprigs fresh thyme

1 pound small yellow potatoes (7 to 10), scrubbed

6 kumquats, halved and seeded

  1. Remove the roast from the refrigerator, pat dry and season all sides with the salt and pepper. Allow the roast to sit at room temperature for 1 hour.
  1. Adjust an oven rack to the middle position, then preheat the oven to 300ºF. Open a few windows or turn on the oven hood/fan; it might get a little smoky.
  1. Heat a small oven-safe pot over medium-high heat until hot, then add 1 tablespoon oil. It will most likely start to smoke. Immediately add the roast and brown on all sides, 2 minutes per side. Transfer the roast to a large plate and discard the oil.
  1. Return the pot to medium-high heat. Add 2 tablespoons olive oil, the onion, celery and carrots. Cook, stirring occasionally for 5 to 7 minutes until the onions are soft and translucent.
  1. Add 1 additional tablespoon of olive oil, the tomato paste and the garlic. Cook 2 minutes more, stirring often.
  1. Add the wine and stir with a wooden spoon, loosening up any brown bits stuck to the bottom of the pan. Cook for 3 minutes more; it will begin to thicken just a bit.
  1. Stir in the stock, bay leaves, thyme, potatoes and kumquats. Replace the roast in the pan. Depending on the size of your pot, the roast may be halfway or completely submerged.
  1. Bring the pot just barely to a simmer, cover and carefully place in the oven for 2 hours and 45 minutes. Remove from the oven.
  1. Season to taste with salt and pepper. To serve, remove the roast and cut into pieces, or simply pull apart with two forks. Discard the bay leaves and thyme sprigs. Ladle pieces of the roast, vegetables, and broth into soup bowls.

Note: When shopping for your boneless beef chuck, look for a lot of marbling in the meat. Those white streaks are marbling, or fat. It is the fat, in part, that gives this dish loads of flavor and keeps the meat moist. The total cooking time is just over 1 hour per pound of meat. Thus, a 2½ pound beef chuck roast will take approximately 2¾ hours to cook.

Cinnamon Sweet Potato Purée

This Thanksgiving, forgo the marshmallows, lighten your mash and make my Sweet Potato Puree. Your stomach, taste buds and guests will thank you! (Okay, if you still want those marshmallows, I can attest that they do pair well with this dish ;-))

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Cinnamon Sweet Potato Purée

Yield: 4 to 5 servings

3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes

3 tablespoons unsalted butter

3 tablespoons of pure maple syrup, preferably Grade B

3 tablespoons freshly squeezed orange juice

¼ teaspoon ground cinnamon

1 tablespoon fresh ginger, peeled and grated on a Microplane

Kosher salt, to taste

Freshly ground black pepper, to taste

  1. Place the potatoes in a small pot filled halfway with cool water.
  1. Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are easily pierced with the tip of a knife, then drain well.
  1. Add the drained potatoes to a food processor with a metal blade attachment (for a super smooth texture) or large bowl (for a more rustic texture).
  1. Process in the food processor or mash with a potato masher, then add the remaining ingredients and continue processing or mashing. Season to taste with salt and pepper.

Recipe: Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots

Today I did a Facebook LIVE from the Clean Eating Magazine Facebook page and made my Sustainable Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots. In case you missed the LIVE, you can still watch me cook (or cook alongside me) the tacos here:

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And for those of you who want the recipe, I’ve included it for your dining pleasure!

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Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots
Yield: 8 tacos

Pickled Shallots
6 tablespoons water
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ pound shallots, peeled and cut into 1/8-inch slices
½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl.

Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together.

Let sit until taco time!

Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

Catfish:
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless catfish fillets (approximately 6 filets)
2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper.

Pat catfish fillets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish fillets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove fillets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:
8 corn tortillas, warmed through
2 avocados, pitted and sliced
½ cup shredded purple cabbage
1 cup fresh cilantro leaves
2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

Braised Spiced Chickpeas 
with Swiss Chard & Sweet Potatoes

Check out my 1 pot wonder dinner, Braised Spiced Chickpeas with Swiss Chard and Sweet Potatoes, in the latest issue of Clean Eating magazine – hey it’s the cover photo – and it’s available online!

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If you like this recipe, you’ll love what we’ll be cooking up in my new online course, “Mastering Sustainable Seafood, Poultry and Meat!”

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Check out the course trailer and syllabus and enter NLYON75 when you register for $75 off!