Entries categorized as ‘Fusion’

Dover Sole with a Raw Summer Coucous

July 14, 2010 · 16 Comments

There are many things in life that are unpredictable — but there’s one thing I’ve always believed every person is able to control and that is his/her health.  Sure we are inclined to certain genetic factors, however by maintaining a healthy diet, exercise regimen and an overall spiritual well-being we can insure ourselves a better life.  Too often I will see friends and family eating foods that clearly are not beneficial to them, whether it be processed foods like microwavable meals, mystery meats or foods high in sugars and sodium found in candies and snacks to high saturated fats in meats, cheeses and fried foods.

Don’t get me wrong, I’m no saint myself. There will be times where there are no other options but the bad, but what can you do? Socially ostracize yourself and only eat at home?  Subjecting yourself to a life of healthy eating but suffer the consequences of lonely solitude?  No not necessarily.  But being conscious of what we put into our bodies is better than living in ignorance, which in this case will not bring you bliss but a myriad of health problems — high blood pressure, heart disease, cancer, and diabetes just to name a few.

Maybe next time when you go out to eat with friends, opt out for the vegetarian option or maybe a salad (with no dressing). With most lessons in life, prevention is key, the whole “better safe than sorry” shpeal makes a lot more sense now that I’m older.  How can you even imagine enjoying your retirement when you can barely climb up a flight of stairs?  Or not be able to travel on a plane or even a train because of your heart condition?  How can your mind possibly be in a good mood when everything inside your body constantly hurts?  These are all important things we need to think about at an early age, and for those that are older, it is never too late to change.

I received this e-mail this week from Mommy Wells about causes of cancer along with cancer prevention techniques and really wanted to share it with you guys.  The following information was obtained from John Hopkins Research –

  • Every person has cancer cells in the body. These cancer
    cells do not show up in the standard tests until they have
    multiplied to a few billion. When doctors tell cancer patients
    that there are no more cancer cells in their bodies after
    treatment, it just means the tests are unable to detect the
    cancer cells because they have not reached the detectable
    size.
  • Cancer cells occur between 6 to more than 10 times in a
    person’s lifetime.
  • When the person’s immune system is strong the cancer
    cells will be destroyed and prevented from multiplying and
    forming tumors.
  • When a person has cancer it indicates the person has
    nutritional deficiencies. These could be due to genetic,
    but also to environmental, food and lifestyle factors.
  • To overcome the multiple nutritional deficiencies, changing
    diet     to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system.
  • An effective way to battle cancer is to starve the cancer
    cells by not feeding it with the foods it needs to multiply.

Cancer Cells Feed On:

  • Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg’s aminos or sea salt.
  • Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.
  • Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken. Meat also contains livestock antibiotics growth hormones and parasites, which are all harmful, especially to people with cancer.
  • A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C)
  • Avoid coffee, tea, and chocolate, which have high caffeine Green tea is a better alternative and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.
  • Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.
  • Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to
have a loving and forgiving spirit. Learn to relax and enjoy life.

Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer
cells.

1. No plastic in microwaves.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn’t bad but you don’t know what is in the paper. It’s just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons. Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

What better way to share healthy information than to pair it with a healthy (yummy) recipe? :) I discovered Dover Sole while working at a French restaurant, since then it has become one of my favorite fish.  The meat is very delicate and moist, but because it is very thin it cooks very quickly.  Therefore, when cooking your dover be sure not to over cook the fish or it will taste dry.

I paired the dover with a raw summer couscous that I found in Raw, a cookbook written by Charlie Trotter and Roxanne Klein.  I found it interesting that they put red grapes with the cauliflower.  I was quite hesitant about it at first but it really put the finishing touches on the couscous itself, providing a very nice sweetness and playfulness to this dish both in flavors and textures.

Ingredients for Raw Summer Couscous:

  • 1 cup cauliflower, finely chopped
  • 1/8 cup red bell pepper, small diced
  • 1/8 cup yellow bell pepper, small diced
  • 1/8 cup parsley, minced
  • 1 cup grapes, washed and halved
  • 1/2 cup radish, small diced
  • 1/8 cup raw honey
  • 1/2 lemon squeezed
  • salt pepper to taste

In a small bowl, whisk the lemon juice and honey together.  Place the rest of the ingredients in a large bowl and mix with honey lemon mixture.  Taste with salt and pepper.  Refrigerate for at least 20 minutes and serve with dover sole.

Ingredients for Dover Sole: (serves 2)

  • 2 x 6oz dover sole fillets
  • 1 tbsp butter
  • 1 teaspoon garlic, minced
  • 1 teaspoon shallot, minced
  • salt pepper to taste

In a large sauce pan melt the butter over medium heat (about 4-6) and once it is bubbling add the minced garlic and saute for about a minute.  Season the fillets lightly with salt and pepper and fry 3 minutes on each side (depending on the thickness of the fillets it may take longer, but remember that the fish will also continue to cook once it is taken off the pan so plan accordingly!). You can check the “doneness” of the fish by using the tip of the knife or fork — if it pierces through the flesh easily, it is done, if it still feels rubbery it needs more cooking time. Serve immediately with couscous.

To Plate:

I topped my plate off with some orange segments — I always love a little citrus with my fish.  Feel free to leave it off.  Using a hollowed out can or cookie ring cutter (I used a 4″ ring), fill the mold with the couscous mixture.  Immediately plated the fish once it has finished cooking and garnish with orange segments.  This dish would go well with a glass of Pinot Grigio or a Sauvignon Blanc.

I think dishes like these are perfect for the summer.  The contrast in textures, the whimsical bright colors and flavors — all it takes is a little creativity to make eating healthy…fun! Bon appetit and hope everyone is having a fabulous summer :) .

Categories: Easy · French · Fusion · Healthy · Low Fat · Raw Food · Seafood · Side
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Cream of Potato Soup with Jalapeno Oil & Neiman Marcus Popovers with Fresh Strawberry Butter

February 12, 2010 · 29 Comments

You guys will not believe the weather we are having in Dallas.  For the 17 years I’ve lived in Texas I have never seen this much snow, a record breaking 12.5 inches of snow in a 24 hour period.  INSANE!!  We had a transformer blow out last night and the power went dead, thankfully we were able to seek shelther at Collin’s parents.  Thank goodness for family :)

We woke up early this morning and built an 8 foot snow man!  Actually it was more Collin who built the entire 8 foot body and I sculpted the face :) .  I was off taking pictures and I turned around and what do I see?  Collin rolling a gigantic snow ball around the front yard that sat almost as tall as my shoulders… I was concerned as how he was going to get the midsection on there, which weighed at least 200 lbs.  Thankfully with a family full of big Polacks (sp?), Collin and his dad moved it on there just fine.

It’s been years since I’ve built a snow man, and never one of such massive proportions (Which I have my intense fiance to thank for that)! :) On our way back to our house this morning we saw streets decorated with all different types of snowmen of all shapes and sizes, it was truly adorable.

With weather like this I felt nothing could be better than warm bread and soup.  This classic cream of potato soup recipe can be dressed up in several different ways.  You can add bacon or sour cream, or perhaps some smoked chicken and cheddar cheese?  I decided to add some heat and drizzled it with some Jalapeno oil to give the soup an extra kick!

The popovers are to die for.  I had my first popover experience when Collin’s father took us out for dinner over the holidays and the restaurant had served them as starters.  They were warm and had a crunchy outside but a warm and chewy inside.  The recipe I am using is Neiman Marcus’, they suggest using a their popover pan, which I recommend using if you have it, but if not you can use a muffin pan.

Ingredients for Cream of Potato Soup with Jalapeno Oil:

(serves 4)

  • 8 medium sized potatoes, cleaned peeled and cut into 1 1/2″ pieces
  • 3 tablespoons butter
  • 2 tablespoon extra virgin olive oil
  • 1 jalapeno, top discarded and thinly sliced
  • 2 small leeks, white part only, washed and finely chopped
  • 4 shallots, finely chopped
  • 1 medium white onion, finely chopped
  • 2 carrots, washed, peeled and finely chopped
  • 1 celery washed and finely chopped
  • 4 cups of chicken broth or water
  • 1/2 cup heavy cream
  • 1 teaspoon white pepper
  • salt pepper to taste

Heat the butter in a saucepan over medium heat until the butter starts to foam.  Add the leeks, celery, carrots, onion and shallots along with some salt and cook over gently heat for 5-6 minutes until the vegetables start to soften.  Add the stock and potatoes, bring back to the boil, then lower the temperature to a simmer and cook slowly for 10 minutes.  Puree the soup in batches in a blender.  If you’d like you can pour the soup through a metal sieve.  Heat the pureed mixture and cream in a pan, check for seasoning and taste with salt and pepper.

Heat the olive oil in a saucepan over medium heat until oil slightly smokes.  Add the sliced jalapeno and allow to sautee until oil is fragrant and jalapenos are softened, about 3-4 minutes.  Remove from heat and pour oil mixture through sieve.  Set jalapenos aside for garnish.Divide the soup among four bowls and add a generous dash of black pepper.  Drizzle with jalapeno oil and add jalapeno slices.  You can also serve this soup with some crostinis as I have.  You simply slice a baguette into 1″ pieces and brush with a butter mixture.

Ingredients for Crostini Butter mixture:

(for about 12 crostinis)

  • 2 tablespoons butter, melted
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon parsley, minced

Mix ingredients together in bowl and brush onto sliced crostinis.  Bake at 350F for 10 minutes or until bread is golden brown.

“The key to making great popovers is having the eggs and milk warm before mixing.  It is also important to let the batter sit for an hour before baking it.  Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.”

Ingredients for Neiman Marcus Popovers:

(about 2 dozen popovers)

  • 3 1/2 cups milk
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 5 large eggs, at room temperature

Preheat the oven to 450F.

Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.  Sift the flour, salt, and baking powder together in a large mixing bowl.  Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color.  Turn down the mixer to low and add the warm milk.  Gradually add the flour mixture and beat on medium speed for about 2 minutes.  Turn the machine off and let the batter rest for 1 hour at room temperature.

Spray a popover tin or muffin pan generously with nonstick spray.  Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet.  (If you are using a muffin pan, fill every other hole because the bread will puff up when baking).  Transfer to the oven and bake for 15 minutes.  Turn down the oven temperature to 375F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.  Turn out the popovers and serve hot with strawberry butter.

For Neiman Marcus’ recipe they used strawberry preserves, I actually used fresh strawberries and 1 tablespoon of agave syrup.  I have cut down the quantity of butter so the following recipe makes about 1/4 cup of strawberry butter.

Ingredients for Fresh Strawberry Butter:

  • 1/4 cup butter
  • 1 cup good-quality strawberry preserves (I used 1/2 cup fresh strawberries, chopped)
  • 1 tablespoon of agave syrup (I added this)

Place the butter in a bowl with minced strawberries and syrup.  Beat on high until lught and fluffy.  To serve, spoon or pipe the flavored butter into a plate or bowl.

If you have leftover strawberry butter it goes great on toast or any type of bread you may have lying around.  It am sure it is great with preserves, but the butter is SO fragrant when I made it with fresh strawberries, I recommend that everyone tries this recipe.  It is so ADDICTING!!

I hope everyone has a great weekend.  I am off to ice a cake for a special someones birthday that is coming up!  :)   Stay tune on Monday for a very special birthday dedication post for a very special lady!  In the meantime, everyone stay warm eat lots and be merry!!!

p.s.

Our 8 foot snowman :)

Categories: Easy · Entree · French · Fusion · Soup
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Napa Cabbage Rolls with Enoki Mushrooms Chicken and Mango

January 15, 2010 · 20 Comments

I made these rolls as an appetizer for dinner last night, again using leftovers in my fridge and they were yum-o!  Definitely a recipe that I will use for future dinner parties — they are not only simple to do but very healthy as well.  I think the perfect appetizer is light, not too heavy and contains flavors that will excite the palate, preparing it for the main course.  I used nori to wrap all of my ingredients and then finishing by rolling the rolls with steamed napa cabbage leaves.  The bright flavors of the mango packs a surprise in each bite, pairing well with the ginger soy dipping sauce.

If eating healthy always tasted this good, I think people would definitely do it more often.  The whole concept of “healthy” eating immediately places scary images into people’s heads – greenish brown smoothies, cardboard tasting rice cakes, strange healthy food trends…I get it.  I really do, but there are other ways, BETTER WAYS, where you actually enjoy eating healthy.

I think the key to eating good tasting healthy foods is good quality produce, the right combinations and a variety of cooking methods.  I mean honestly, would I eat healthy if it tasted bad?  No way Jose.

Ingredients for Napa Cabbage Rolls:

(serves 4)

  • 8 napa cabbage leaves, steamed or boiled
  • 1 package of enoki mushrooms, blanched
  • 1 mango, thinly sliced
  • 2 radish, thinly sliced
  • 1/2 cup cooked chicken, shredded
  • 3 green onion, thinly sliced
  • 4 sheets nori (seaweed)
  • Sesame seeds
  • Sriracha sauce
  • Japanese mayo

After steaming the napa cabbage leaves, lay them on a napkin and dry them so they do not make your rolls soggy.

To roll your napa cabbage rolls, it is best that you have a sushi rolling mat.  If you do not own one, you may use your hands to do so.  Place the nori sheet down (you may toast them if you’d like) and then put two slices of mango, widthwise, next to each other.  Next place the shredded chicken ontop and the enoki mushrooms above it.  Take your radish and assemble them across the ingredients as pictured above.  Add your sriracha, mayo and sesame seeds and place the green onion towards the end of the roll, with the green onion sticking an inch past the nori sheet on each side.

Rolling is the trickiest part, it’s very similar to that of wrapping a burrito but you won’t be folding in the ends.  Wrap your ingredients snugly (not too tight or the nori will tear but just tight enough to where all the ingredients will stay in tact when cut)  and once you reach the end, dab a little bit of water to help the end of the nori stick to the roll.  Once you have rolled your ingredients, take your napa leaves and wrap the outside of the nori rolls.  Depending on the size of the leaves you can wrap them either widthwise or lengthwise, as long as the leaves cover most of the roll. You can then cut the rolls either at a diagonal or in circular pieces, whichever you prefer.

You can choose to dip these in a simple soysauce sesame oil mixture, or eat them plain.  These rolls make the perfect appetizer — light and refreshing and very easy to make.  They are also very visually appealing don’t you think?

I used a nice honey ginger soy dipping sauce which you can use as well!

Ingredients for Honey Ginger Soy dipping sauce:

  • 1 tablespoon honey
  • 1 teaspoon ginger, minced
  • 1/4 cup soy sauce
  • 1/8 cup water

Place all ingredients in medium sized bowl and whisk together.  Refrigerate until ready to use.

I also wanted to share with you a few pictures of some projects I’ve been working on for work…

These are some fresh raspberry tarts with vanilla pastry cream — very very yummy, the tart raspberries pear with with the rich creamy pastry cream.

Chef called this dessert “The Road to Heaven” and I must agree with him on this one — I made a brandy chocolate sauce, which you see is brushed at the base of the plate.  Then from the smallest bite to the biggest — a miniature smore (the marshmallow is toasted of course!), an espresso creme brulee and ending with a fresh raspberry tart.  Boy oh boy it can’t get any better than that does it?

MMMMhmmm!  If any of you guys would like these recipes, send me an e mail and I can send it to you :) In the meantime, have a good weekend and HAPPY FRIDAY FOLKS!

Categories: Appetizer · Easy · Fusion · Healthy · Low Fat
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Chestnut Brulee with Brandied Oranges

November 16, 2009 · 32 Comments

A couple weeks ago I signed up to compete in Foodie Fights .  Every week, the authors Nick and Dan pick two new ingredients and ask the chosen competitors to submit their top creation using the challenged ingredients and the winner is decided by guest expert judges as well as the general public vote.  Being new to this blogging world, I thought this would be a great way to meet new people and have some creative fun :) !

This week is Battle 16 (My lucky number!) and the two featured ingredients are: Chestnuts and Kumquats.   Unfortunately I was unable to find Kumquats anywhere in Dallas — many stores said it was too early in the season so I had to settle for oranges instead.  I just bought some ramekins over the weekend and instantly knew I wanted to make some type of brulee.  After much thought over the weekend I finally decided on making a Chestnut Brulee and topping it with some brandied soaked oranges for an extra punch, pow!

It turned out to be a pretty whimsical dessert, the nutty brulee served as a nice contrast with the sweet and tartness of the brandied oranges.  I also added a pinch of cinnamon to compliment the nuttiness of the chestnuts.  I think the best part of a creme brulee is cracking into the burnt sugar crust, nothing is better than the little “crunchies” of burnt sugar mixed with the creamniess of the custard.

If you enjoy this recipe, please do not forget to vote for me, it would be much appreciated ^_^!!!

Ingredients for Chestnut Brulee:

  • 4 egg yolks
  • 2 tablespoons granulated sugar
  • 1 1/2 cups heavy cream, hot
  • 1 1/2 tsp vanilla extract
  • 10 oz chestnut,peeled, skinned and pureed

Preheat the oven to 350F.

For the Brulee, mix the egg yolks and sugar until well combined.  In a medium sauce pan, heat the cream at a medium heat.  (Be careful to not burn it).  Pour the hot cream gradually into the egg and sugar mixture, whisking until thoroughly combined. Slowly fold in the chestnut puree and mix well. Set 4 shallow ramekins in a sheet pan and divide the custard mixture equally amongst the dishes.  Pour water into the sheetpan high enough to come up halfway to the side of the ramekins.  Bake for 30 minutes or until the custard is set.  (You can test this by lightly hitting the side of the sheet pan and seeing if the how much the custard “jiggles” to the force, if it does not move much it is ready)

Take custard out of the oven and place in the fridge to cool, about 1 hour.  When ready to serve, evenly coat the surface with sugar and using a hand-held torch, burn the sugar until it forms a thin caramel brown crust.  Be careful not to burn your fingers!

Ingredients for Brandied Oranges:

  • 1 orange, peeled, sliced into 12 sections
  • pinch of cinnamon
  • 1 tbsp of brandy

Mix the oranges with the cinnamon and soak in brandy for 20 minutes.  Serve with Chestnut Brulee.

I hope you guys enjoy my creation for Foodie Fights, it was definitely a fun challenge.  I had a blast looking for the featured ingredients and brainstorming ideas and flavor combinations and am happy with what I have created.  I hope everyone enjoys this recipe as much as I have, I love how the burnt sugar harmonizes with the brandied oranges and it was fun using chestnuts in a new way!  Thank you to Ed and Dan for letting me participate and I look forward to competing again :)

Prep Time: 20 minutes Total Cooking Time: 1 hour 50 minutes

Categories: Cookies · Easy · French · Fusion · Holidays
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Lemongrass Roasted Marrow served with Parsley Salad and Snow Pea and Radish Salad

November 12, 2009 · 18 Comments

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Many of you probably have never had marrow, it was my fiance’s first experience and he absolutely feel in love with it.  I found some fresh marrow bones at a local Middle Eastern market where they sold a lot of Halal meat, so they had various types of meats and cuts you usually do not find in your regular grocery stores.  You can also ask your grocer’s butcher counter if they keep any marrow bones in the back, not many people buy it (I DONT KNOW WHY) and it’s really cheap! Marrow is really rich in taste so it’s nice to spread it on bread and serve it with a refreshing salad.  I’ve chosen two in this case — one being a parsley based salad with a bright lemon flavor and a snow pea and radish salad that packs a lot of crunch!

1

Ingredients for Snow Pea and Radish Salad (From Williams-Sonoma Vegetable Cookbook):

  • 1/2 lb snow peas
  • 5 radishes
  • 1 1/2 tablespoons rice vinegar
  • 1/2 teaspoon honey
  • 2 tablespoons olive or sesame oil
  • 3 sprigs of fresh mint, leaves chopped
  • kosher salt and pepper to taste

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For Snow Pea and Radish Salad, boil a large pot of salted water over high heat.  Fill a large bowl with ice water, leave enough space for the snow peas.  Once the water boils, add the snow peas and cook for 1 1/2 minutes.  Drain the peas and immediately dump them into the ice water.  This process is called blanching, this helps stop the cooking process as well as retain bright green color of the snow peas.  Let stand for a minute or two then drain.

2

Cut the snow peas in half or at a diagonal into 1 inch pieces and place in a bowl.  Slice the radishes into thin strips then cut into matchsticks.  An easy way to do this is to cut one end of the radish and stabilize it on the cutting board, then the radish will not roll around while you are cutting.  This helps avoid cutting your fingers…no one likes blood in their food.  Mix the radishes with the snow peas.

For the dressing, in a small bowl whisk together the vinegar and honey and slowly whisk in the oil.  Add a pinch of salt and pepper and adjust the seasonings to your taste.  Add the dressing to the radish and snowpea mixture and toss well to coat.  Add the mint and incorporate gently.  Serve immediately.

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Ingredients for Parsley Salad:

  • 1 bunch of parsley, finely minced
  • 1 lemon, freshly squeezed
  • 2 shallots, finely minced
  • kosher salt and coarse black pepper to taste

For the Parsley salad, mix the parsley and shallots together.  Add the lemon juice and salt and pepper to taste.  Mix well and serve.

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Ingredients for Lemongrass Roasted Marrow:

  • 12 veal marrow bones
  • 3 stalks lemon grass

Preheat oven to 450F.

For the Lemon Grass Roasted Marrow, line a large roasting pan with parchment paper or foil.  Place the marrows large side down in the pan.  Chop the lemon grass into 6″ strips and place ontop and around the marrows so the oils from the lemon grass will be incoporated into the marrow.  Bake until marrow begins to separate from the bones, about 20 minutes.  Remove from oven and serve.

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Because of the richness of marrow, I recommend serving it on toasted bread or if you want to indulge to excess you can eat it plain :) .  You can either scoop the marrow with a small spoon or if the holes are too small use a chopstick (that is so asian of me I know ^_^).  It is creamy and delightful almost like butter, there really are no words to describe the delicate flavor of this sensational treat.  The acid of the Parsley salad really provides a bright contrast, helping to balance out the succulent flavors of the marrow and the crunchiness of the Snow Pea and Radish salad gives you an interesting combination of textures.

Categories: Appetizer · Easy · Entree · Fusion
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