Foie gras, smoked salmon, daube de boeuf (a rich Provencal beef stew), and dark chocolate bûche de Noel for New Year’s Eve, plus lobster velouté with sautéed mushrooms, escargots in garlic butter at one restaurant, and roast pork tenderloin in mustard cream sauce at another!! Those are just some of the indulgences my husband and I have enjoyed since arriving in Paris last week! Now, though, after all the celebrating, we are trying, like everyone else, to eat lighter.
The dish that came immediately to mind for one of our first “healthy” meals of 2017 here in France’s capital was cod baked on a bed of spinach, chickpeas, and tomatoes. Some of you will recognize this dish which first appeared in my syndicated column several years ago and then in Sunday Casseroles. It is my “go to” recipe for quick, delicious, low- calorie cooking. Continue reading
Last week we drove into Boston to take advantage of the city’s annual Dine Out Boston. For this event, many of the town’s best restaurants offer $38 three-course menus. We opted for Zebra’s Bistro in the western suburb of Medfield and were joined by our son and his wife, food lovers par excellence. Wontons stuffed with braised short rib on sriracha cole slaw and crispy falafel garnished with beet yogurt were winning starters. Braised lamb stew with homemade pasta was a delectable main, but my favorite dish of the night was pan-seared trout atop a warm red quinoa salad.
I rarely cook with quinoa (pronounced KEEN-wah), but this dish made me a convert. An ancient, nutrient-packed grain that is gluten-free, quinoa comes in varied colors (the most common is beige). My red quinoa salad, prepared with small burgundy-hued grains, was a perfect visual foil for coral-tinted trout, and was the inspiration for the recipe that follows. Continue reading
Typically my husband will ask late in the afternoon, “So what’s for dinner?” If red meat happens to be the anchor of our meal, his face lights up, but if I mention that fish is on the menu his disappointment is apparent. A devoted carnivore, he adores grilled steaks and chops, savors any form of lamb, and thinks pulled pork should be at the top of the food pyramid.
This week, though, when I served roasted cod fillets topped with a hearty mélange of sautéed fennel and little red and yellow tomatoes, he changed his mind, eating this simply prepared (and I might add quite healthy!) seafood dish with gusto. The colorful fennel and tomato topping, which takes only about 20 minutes to assemble, can be prepared ahead. At serving time all that is necessary is to arrange thick-cut fish fillets in a baking dish, then spoon the garnish over them. In less than a quarter hour the fish is tender, flaky, and ready for the table.
Maria Speck, a popular cooking teacher who lives in Cambridge, Massachusetts, is an avid fan of whole grains, and in Ancient Grains for Modern Meals, she shares her enthusiasm for using them in everything from breakfast fare to main courses and desserts. Whether quick-cooking grains like polenta, buckwheat, and millet or those that need more time, you’ll find an amazing variety of dishes (many inspired by her European upbringing in Greece and Germany) in this collection. “Oat Berries with Walnuts and Gorgonzola” made a delectable and unusual side dish for a meal I served recently. Now, I’m anxious to try “Creamy Continue reading