Thursday, January 14, 2010

Recipes for the New Year!

As we are beginning the New Year some of us are cleansing and looking to turn over a new leaf which is a challenge for some. Cooking at home can be a big help as you can control what you eat. I have a number of recipes for health and fitness as I taught Spa cooking at the Institute of Culinary Education in Manhattan for many years. Remember to eat light small meals throughout the day and include as many vegetables as possible. I keep sliced cucumbers, carrots and celery available to snack on when I need something between meals.

Fish En Papillote
Serves 4

Ingredients
1 large carrot, peeled, julienne
2 shallots, sliced thinly
1 fennel, julienne
1 red pepper, julienne
Salt, pepper, to taste
4, 5 ounce pieces, snapper, flounder, striped bass, salmon or swordfish fillet
4 Tb. white wine or lemon juice
2 Tb. chopped basil, dill or cilantro
Parchment paper, cut into half heart shapes

Procedure
1. Preheat oven to 450. Blanch the carrots in salted boiling water, refresh.

2. Combine the remaining vegetables in a large bowl, add the carrots, herbs, salt and pepper and toss well.

3. Place the parchment on a dry workspace and open out. Place a piece of fish on half of the paper and sprinkle with salt and pepper, Put a pile of the vegetables on top of the fish or chicken and sprinkle with 1 Tb. of the wine on each pile. Crease the edges of each package to lock in the filling. Place on a half sheet pan.

4. Bake 10 to 12 minutes until puffy and slightly golden. Serve hot.

Apricot-Glazed Chicken Breasts
Serves: 4

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients
2 boneless, skinless chicken breasts, trimmed, halved
1/2 cup apricot jam
1 Tb. honey
1 Tablespoon dijon mustard
2 teaspoons minced ginger
2 Tablespoons sherry wine vinegar
1 Tablespoon olive oil
salt and pepper, to taste

Procedure
1. Heat the oven to 400F.

2. Place the chicken breasts in a medium bowl.

3. Combine the jam, honey, mustard, ginger, vinegar, oil, salt and pepper in a small bowl and whisk. Taste for seasoning.

4. Brush the breasts with the glaze and place on a rack in a roasting pan. Roast for 5 minutes. Turn the breasts over brush with the glaze and roast until golden and cooked through about 7 to 8 minutes.

5. Divide the chicken between 4 dinner plates and serve.

(This can be made ahead and stored in the refrigerator for up to two days.)