Tippin' the Scales


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Eat The Season – Watercress

Watercress Soup

Makes 6 servings

Prep: 20 minutes
Cook: 20 minutes

Shopping List:

  • 2 tablespoons vegetable oil
  • 1 potato – peeled and cubed
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 cups chicken stock
  • 2 1/2 cups milk
  • 1 1/2 pounds watercress, large stems removed
  • 1/4 cup whipped heavy cream (optional)
  • 1/2 cup watercress leaves for garnish

TO MAKE:

  1. Heat the oil in a large saucepan over medium high heat.
  2. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste.
  3. Reduce heat to medium, cover and heat for 5 minutes.
  4. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender.
  5. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  6. In small batches, transfer the soup to a blender or food processor and puree until smooth.
  7. Return the soup to the pot, season to taste, and ladle into individual bowls.
  8. Top each serving with a dollop of crème fraiche, if desired and garnish with watercress leaves.

ENJOY !

Amount Per Serving
Calories: 161
Total Fat: 8.9g
Cholesterol: 15mg
Sodium: 477mg
Total Carbs: 14.8g
Dietary Fiber: 1.7g
Protein: 7.3g

PDF of this recipe: 04-4_Eat_The_Season_Watercress


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Eat The Season – Lamb

Grilled Spicy Lamb Burgers

Makes 4 servings

Prep: 15 minutes
Cook: 10 minutes

Shopping List:

  • 450 gr or 1 pound ground lamb
  • 10 gr or 2 tablespoons chopped fresh mint leaves
  • 6 gr or 2 tablespoons chopped fresh cilantro
  • 10 gr or 2 tablespoons chopped fresh oregano
  • 8 gr or 1 tablespoon garlic, chopped
  • 5 ml or 1 teaspoon sherry
  • 5 ml or 1 teaspoon white wine vinegar
  • 5 ml or 1 teaspoon molasses
  • 2 gr or 1 teaspoon ground cumin
  • ½ gr or 1/4 teaspoon ground allspice
  • 2 gr or 1/2 teaspoon red pepper flakes
  • 3 gr or 1/2 teaspoon salt
  • 1 gr or 1/2 teaspoon ground black pepper
  • 4 pita bread rounds
  • 115 gr or 4 ounces feta cheese, crumbled

TO MAKE:

  1. Preheat grill for medium heat.
  2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses.
  3. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well.
  4. Shape into 4 patties.
  5. Brush grill grate with oil.
  6. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill.
  7. Serve burgers wrapped in pitas with feta cheese.

Note: You can also make them as small meatballs and baked in the oven… then served them with toothpicks and tzatziki as an appetizer.

ENJOY !

Amount Per Serving
Calories: 479
Total Fat: 22.4g
Cholesterol: 101mg
Sodium: 1004mg
Total Carbs: 38g
Dietary Fiber: 1.9g
Protein: 29.4g

PDF of this recipe: 04-3_Eat_The_Season_Lamb


4 Comments

Eat The Season – Spring Onion

Mongolian Beef and Spring Onions

Makes 4 servings

Prep: 12 minutes
Cook: 8 minutes
Ready: 30 minutes

Shopping List:

  • 10 ml or 2 teaspoons vegetable oil
  • 8 gr or 1 tablespoon finely chopped garlic
  • 1 gr or 1/2 teaspoon grated fresh ginger root
  • 120 ml or 1/2 cup soy sauce
  • 120 ml or 1/2 cup water
  • 145 gr or 2/3 cup dark brown sugar
  • 455 gr or 1 pound beef flank steak, sliced ½ cm or ¼ inch thick on the diagonal
  • 30 gr or 1/4 cup cornstarch
  • 235 ml or 1 cup vegetable oil for frying
  • 2 bunches green onions, cut in 5 cm or 2-inch lengths

TO MAKE:

  1. Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds.
  2. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens.
  3. Remove sauce from the heat, and set aside.
  4. Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly.
  5. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  6. Heat the vegetable oil in a deep-sided skillet or wok to190° C or 375° F.
  7. Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time.
  8. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes.
  9. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  10. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce.
  11. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Note: Add a tablespoon of Hoisin sauce to the reserved sauce.

ENJOY !

Amount Per Serving
Calories: 391
Total Fat: 12.1g
Cholesterol: 27mg
Sodium: 1862mg
Total Carbs: 54.7g
Dietary Fiber: 3.3g
Protein: 18g

PDF of this recipe: 04-2_Eat_The_Season_Spring Onions


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Eat The Season – Crab

Crab Croissants

Makes 6 servings

Prep: 30 minutes

Shopping List:

  • 350 gr or 12 ounces cooked and flaked blue crabmeat
  • 160 ml or 2/3 cup blue cheese salad dressing
  • 80 ml or 1/3 cup light mayonnaise
  • 110 gr or 1 cup seasoned dry bread crumbs
  • 165 gr or 1 cup minced onion
  • 2 cloves garlic
  • 1 large tomato, diced
  • salt and pepper to taste
  • 55 gr or 1/2 cup grated Asiago cheese
  • 6 plain croissants, split in half

TO MAKE:

  1. In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic.
  2. Gently fold in tomato, and season with salt and pepper to taste.
  3. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
  4. Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

Note 1: For those who don’t want to spend the money on fresh crab, you can use canned crabmeat, drain and flake it really well.
Note 2: You can substitute the Asiago with Swiss cheese.

ENJOY !

Amount Per Serving
Calories: 667
Total Fat: 42g
Cholesterol: 124mg
Sodium: 1221mg
Total Carbs: 45.5g
Dietary Fiber: 3.2g
Protein: 23.9g

PDF of this recipe: 04-1_Eat_The_Season_Crab


5 Comments

Eat The Season – Venison

Venison Wraps

Makes 4 servings

Prep: 15 minutes
Cook: 20 minutes
Ready: 1 hour 35 minutes

Shopping List:

  • 225 gr or 1/2 pound venison tenderloin
  • 45 ml or 3 tablespoons zesty Italian dressing
  • 12 slices bacon
  • 60 gr or 1/4 cup cream cheese
  • 12 slices pickled jalapeno peppers
  • 2 gr or 1/2 teaspoon seasoning salt to taste

TO MAKE:

  1. Cut the venison tenderloin into 12 strips lengthwise.
  2. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  3. Preheat a grill for medium heat.
  4. To assemble the venison wraps, lay a strip of venison on top of a strip of bacon.
  5. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno.
  6. Roll up and secure with a skewer. Repeat with remaining ingredients.
  7. Season the wraps with desired amount of seasoning salt.
  8. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

ENJOY !

Amount Per Serving
Calories: 306
Total Fat: 22.3g
Cholesterol: 89mg
Sodium: 1210mg
Total Carbs: 2.1g
Dietary Fiber: 0.4g
Protein: 23.1g

PDF of this recipe: 03-5_Eat_The_Season_Venison


4 Comments

Eat The Season – Oyster

Oysters Rockefeller

Makes 6 servings

Prep: 30 minutes
Cook: 30 minutes

Shopping List:

  • 2 slices bacon
  • 24 unopened, fresh, live medium oysters
  • 270 gr or 1 1/2 cups cooked spinach
  • 35 gr or 1/3 cup bread crumbs
  • 25 gr or 1/4 cup chopped green onions
  • 4 gr or 1 tablespoon chopped fresh parsley
  • 3 gr or 1/2 teaspoon salt
  • 1 dash hot pepper sauce
  • 45 ml or 3 tablespoons extra virgin olive oil
  • 5 ml or 1 teaspoon anise flavored liqueur
  • 910 gr or 4 cups kosher salt

TO MAKE:

  1. Preheat oven to 220° C or 450° F
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
  3. Drain, crumble and set aside.
  4. Clean oysters and place in a large stockpot.
  5. Pour in enough water to cover oysters; bring the water and oysters to a boil.
  6. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  7. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley.
  8. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  9. Arrange the oysters in their half shells on a pan with kosher salt.
  10. Spoon some of the spinach mixture on each oyster.
  11. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top.
  12. Serve hot.

ENJOY !

Amount Per Serving
Calories: 148
Total Fat: 8.9g
Cholesterol: 19mg
Sodium: 61097mg
Total Carbs: 7.7g
Dietary Fiber: 1.5g
Protein: 9.3g

PDF of this recipe: 03-4_Eat_The_Season_Oyster


2 Comments

Eat The Season – Sardines

Fresh Sardines – Naples Style

Makes 4 servings

Prep: 30 minutes
Cook: 15 minutes
Ready: 1 hour 45 minutes

Shopping List:

  • 910 gr or 2 pounds fresh sardines
  • 125 gr or 1 cup all-purpose flour
  • 180 ml or 3/4 cup olive oil
  • 2 cloves garlic, chopped
  • 235 ml or 1 cup white vinegar
  • 235 ml or 1 cup white wine
  • 15 gr or 1/2 cup fresh mint leaves

TO MAKE:

  1. Prepare the sardines by removing the heads and back bones, or ask your fish-monger to do it for you. Rinse and pat dry.
  2. Dredge in flour, shaking off any excess.
  3. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy.
  4. Remove to a large serving plate, and keep warm.
  5. In another skillet over medium heat, heat a bit of the oil.
  6. Add garlic, and cook for about half a minute.
  7. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally.
  8. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint.
  9. Let stand for about 1 hour before serving to allow the fish to marinate.

Note: Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

ENJOY !

Amount Per Serving
Calories: 1010
Total Fat: 72.2g
Cholesterol: 0mg
Sodium: 5mg
Total Carbs: 26g
Dietary Fiber: 0.9g
Protein: 47g

PDF of this recipe: 03-3_Eat_The_Season_Sardines

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