Recipes from Feb. 5, 2008
Watch Sunny Side Up during Sunrise on KGMB9 for tips on making smarter,
healthier eating choices. Sponsored by HMSA, Sunny Side Up airs on the first and
third Tuesday mornings of each month.
Healthy Recipes
To view the video, visit KGMB’s web site or
watch it on HMSA Now, digital cable channel 344. For more recipes, visit
Island Scene Online.
Warm Antipasti of Asparagus, Roasted Local Eggplant with Citronette and Baby Carrot Namasu
4 asparagus spears
Blanch in boiling water for 1 minute and cool in ice bath.
1 small eggplant
Slice eggplant and toss with light olive oil and salt and pepper. Transfer to sheet
pan and roast in oven at 350 degrees for about 15 minutes or until tender.
1 garlic bulb
To make garlic paste, rub garlic bulb with light olive oil and roast in oven at
350 degrees for about 20 minutes or until soft. Squeeze softened garlic from cloves;
puree with about 3/4 cup olive oil.
Baby Carrot Namasu
1 cup mirin
1 cup rice vinegar
4 baby carrots
In a small sauce pan, bring mirin and rice vinegar to a boil. Pour over carrots.
Cool and marinate overnight in refrigerator.
Citronette
2 Tbsp. minced shallots
1/4 cup fresh lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. chopped parsley
1/2 cup olive oil
Salt, pepper and sugar to taste
Whisk shallots, lemon juice, Dijon mustard and parsley in a small mixing bowl. Slowly
drizzle in olive oil and continue to whisk until thick and combined. Add salt, pepper
and sugar to taste.
To prepare and assemble dish, heat 1 tablespoon olive oil in skillet. Add 2 tablespoons
garlic paste and 2 tablespoons citronette. Mix well. Add carrots, asparagus and
roasted eggplant. Sauté over medium heat to combine flavors. Drizzle with small
amount of citronette to garnish. Makes 2 servings.
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Sexy “Bubble Bath” Vanilla Bean Panacotta with Orange Blossom Foam
2 cups heavy cream
1/4 cup sugar (or to taste)
1 Tbsp. vanilla extract or 1/2 vanilla bean
1/2 cup milk
2 sheets gelatin or 1/2 packet (1 tsp.) granulated gelatin
In a medium saucepan, bring cream, sugar and vanilla extract or vanilla bean to
a boil. Turn off heat and allow to cool about 10 minutes. Reheat and add milk and
gelatin. Stir until gelatin fully dissolves, making sure not to re-boil the mixture.
Pour into chilled cups and refrigerate overnight until firm. To serve, garnish each
cup with fresh berries, drizzle with a little honey, and spoon orange blossom “bubble
bath” foam on top. Makes 10 (4 oz.) servings.
Fruit Topping Per Serving
2 raspberries
2 blackberries
3 blueberries
Honey
Orange Blossom Bubble Bath
2 cups orange juice
1/2 tsp. orange blossom flower water*
2 Tbsp. soy lecithin protein*
Boil orange juice in a small saucepan. Stir in orange blossom water. Add soy protein
and stir until dissolved. Pour mixture into a mixing bowl. Cool. Using a hand blender,
aerate mixture to produce a frothy foam.
*Available at health food stores.
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