There is no better breakfast or dessert than fruit sabayon! This very low sugar dessert can be made with stevia so that it is sugar free! You can make it with a nice white wine, or my preference, lemon and orange juice.
1/3 cup granulated sugar OR 1/3 teaspoon stevia
Zest from 1 orange
6 egg yolks- save the whites, freeze in ice cube trays and use for meringue (they make better meringue after being frozen.
1/3 cup orange juice
2 Tablespoons lemon juice
1 tablespoons orange zest
1 teaspoon lemon zest
2 cups of berries of your choice. I mix strawberries, blueberries and raspberries.
1) Whisk yolks and sugar (or stevia) until they are pale yellow and frothy.
2) Using a double boiler pan, add enough water so the top pan does not touch the water when placed on top. Bring water to boiling.
3. Place pan with egg yolk mixture over boiling water. Turn heat down to medium to low and whisk continuously for about 7 minutes, until thickened. . You can alternate between slow and vigorous whisking but if you need to stop whisking, remove the pan from the heat. If at all possible, try not to break the cooking cycle.
4) When thickened, add juice and zest mixture and continue whisking until thickened again.
4. You know the sabayon is ready when the mixture becomes thick and when you lift the whisk, the sabayon can hold its shape.
5. Remove from heat and spoon the warm sabayon over fresh berries
NO ONE should eat the chemical mess that store bought mayo has become. It is made with soy oil (it’s cheap!) You should make your own. Just replace half of the oil in your homemade mayo with avocado.
Mayo is one of those love it or hate it condiments. Some folks put it on everything; others can’t be within arm’s length of the stuff. But what about avocado mayo?
Made with avocados and olive oil, this earthy green spread is honest-to-goodness good for you.
The recipe, created by Lauren Gallucci of Sweet Laurel, is super easy. Furthermore, it’s slim on ingredients, and on steps. Additionally, it’s lower on calories than regular mayo. And, because of the addition of lemon juice, a jar of this creamy heaven will last for up to a week in your fridge.
Furthermore, it’s egg-free, but still a great source of healthy fats. You can check out the full recipe over at Sweet Laurel.
Put it on your sandwiches, in your deviled egg mix, on bruschetta, in tuna salad, chicken salad… anywhere you’d usually use mayo, use this instead. Gallucci also recommends using it as a veggie dip, salad dressing, or burger spread. She writes:
“This mayo doubles as salad dressing, veggie dip, toast topper, you name! Enjoy this avo mayo as a condiment any day of week! I love it on a lettuce wrapped bison burger. Delish!”
So give it a try. Your taste buds will probably thank you.
Remember that fried foods eaten occasionally are fine as far as health goes, as long as you use traditional fats, NOT vegetable oils! I use duck or beef fat.
10 carrots, ends trimmed to make hot dog-size shape
2 cups white wine
2 Tablespoons dill
minced fresh ginger root
2 cloves garlic, minced
ground pepper to taste
2 large yellow onions, sliced, grilled or sautéed in heavy iron pan on medium high heat.
1) Steam carrots until about half way cooked, should still be hard in the very middle.
2) Place carrots in marinade for two hours or overnight if you have the time.
3) In heavy iron skillet, with butter hot, brown on all sides.
4) Serve with onions and condiments of your choice.
5) My family uses toasted Ezekiel bread as buns but there are gluten free buns available.
Coming up week after next on the menu!
Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1 tablespoon sweet smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon cumin seeds
- 1 pound thick asparagus, trimmed
1. Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
2. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.
On the menu for two weeks from now!
- 3/4 pound ground sirloin
- 3/4 pound ground chuck
- 1/2 pound raw Mexican chorizo, casings removed and crumbled
- 1 large yellow onion, grated
- 1/2 cup gluten free breadcrumbs (Publix now carries a great brand!)
- 1 tablespoon adobo seasoning
- 2 medium jarred roasted red bell peppers, drained
- 3/4 cup mayonnaise (I make my own as there are no mayos available any more in grocery stores that use healthy, extra virgin olive oil)
- kosher salt
- freshly ground black pepper
- To make the red pepper mayonnaise, purée the red peppers in a blender or food processor. Add the mayonnaise and process until smooth. Season with salt and pepper. Transfer to a bowl, cover and refrigerate for at least 4 hours or preferably overnight.
2. To prepare the burgers, thoroughly mix the ground sirloin, ground chuck, chorizo, onion, bread crumbs and adobo seasoning in a large bowl by hand. Form the burgers into 6 patties without pressing them too much, or they can become tough. Line a baking pan with waxed paper and put the burgers side by side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together.
3. To cook the burgers, preheat an outdoor grill to medium heat. Brush the grill grates clean. Lightly oil the grate. Place the burgers on the grate and cover with the grill lid. Cook, flipping the burgers every 5 minutes, until they are medium well and feel firm when pressed on top with a finger, 15 to 20 minutes (due to the raw chorizo, do not cook for less time. Or heat a grill pan over medium-high heat.)
4. Add the burgers and cover. Cook, lowering the heat as needed and flipping the burgers every 5 minutes, until medium well, 15 to 20 minutes. During the last few minutes, top each burger with a cheese slice. Remove from the grill.
5. Serve with onions and mayo.
3/4 cup sesame seeds
4 (6- to 8-ounce) skinless salmon fillets
2 scallions, white parts minced, green parts sliced thin
1 tablespoon grated lime zest plus 2 teaspoons juice
4 teaspoons tahini
2 teaspoons grated fresh ginger
1/8 teaspoon cayenne pepper
1. Heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water. Transfer 1 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes.
2. Drain seeds and place in 12-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry.
3. Place scallion whites and lemon zest on cutting board and chop until whites and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lime juice, tahini, ginger, cayenne, and 1/8 teaspoon salt.
4. Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds.
5. Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 17 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion greens and serve.
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 garlic cloves — minced
Salt and pepper
1/4 teaspoon red pepper flakes
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
2 pounds skin-on salmon fillets
1) Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add ½ cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.
2) Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until well browned on skin side, 4 to 6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.