FEBRUARY 2006
Arugula Salad with Figs and Warm Shallot Vinaigrette
6 cups baby arugula, washed
6 ripe Mission figs, trimmed and quartered lengthwise
3 shallots
1/4 cup all purpose flour
1 tsp salt
2 pinches freshly ground pepper
½ cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp fresh thyme
1. Place arugula and figs in a serving bowl.
2. To make dressing: thinly slice 2 shallots and separate into rings. In a self-sealing plastic bag, toss sliced shallots with flour, 3/4 tsp salt, and a large pinch of pepper until well coated. Shake any excess flour mixture off shallots and transfer them to a plate.
3. In a 10-inch skillet, heat 6 Tbsp. olive oil over medium heat. Add sliced shallots in batches and cook, stirring, until golden brown and crisp, 2 to 3 minutes. Remove shallots with a slotted spoon; drain on paper towels.
4. Mince remaining shallot. In a small saucepan, heat remaining 2 Tbsp. olive oil, minced shallot, lemon juice, thyme, remaining 1/4 tsp. salt, and a large pinch of pepper over low heat; cook 1 minute, until just warm. Pour dressing over arugula mixture and toss well. Sprinkle with crisp shallots and serve warm. Makes 4 servings.
JANUARY 2006
Wasabi Salmon with Miso-sesame Sauce
by Yin Change Compestine
1 1/2 tablespoons red miso paste
1/4 cup soy milk
1 1/2 teaspoons toasted sesame seeds
1 1/2 tablespoons ginger, minced
1 teaspoon cayenne pepper
1/4 cup sake
2 tablespoons tamari
2 tablespoons wasabi paste or powder
4 4-ounce salmon fillets
1. In a small bowl, combine miso paste, soy milk, and sesame seeds. Stir until the miso is completely dissolved. Set aside
2. Combine ginger, cayenne pepper, sake, tamari, and wasabi in a zippered plastic bag; blend well. Add salmon; seal and toss to coat. Marinate for 1 hour.
3. preheat oven to 400 degrees. Place salmon on a greased baking sheet, dicarding marinade. Bake until fish flakes easily with a fork, about 13 minutes.
4. Remove salmon. Transfer to a warm plate. Drizzle miso sauce over fillets. Serve warm
Find wasabi and miso at Asian grocery stores, natural food stores and the specialty isle at conventional markets.
DECEMBER 2005
Elixer Cleanse Soup
Recipe created by, and property of, Cathy Lewis
From Wynonna Judd: Journey to Health (taken from Oprah.com)
Makes 4 servings
This elixer- a liquid I believe cures all ills-is something i give to Wynonna Judd after she has been on the road. The cleansing properties of the ginger, garlic and habanero have a great effect on the liver, the main filter in our bodies. It's very important to detox your system if you have had a period of stress, poor eating habits or too much sugar. It is a very pleasing and flavorful broth that should be consumed at about 100 degrees farenheit. The broth and healing properties of the ingredients will better assimilate into your system. This is also a good broth to curb your appetite
INGREDIENTS
One thumb-sized peice of fresh ginger root, peeled
2 large cloves of garlic
1/4 habanero pepper
Juice of two limes, in a seperate bowl
1 quart chicken or vegetable broth
1/2 seedless cucumber, diced
1/2 cup jicama, diced
1 bunch cilantro, leaves picked and minced
1/4 red pepper, diced
1/4 yellow pepper, diced
1/4 orange pepper, diced
Put the garlic, ginger and habanero in a food processor, or blender, and grind to a fine puree, adding a few drops of the lime juice to loosen it up a bit.
Place this in a 1 1/2 or two quart sauce/soup pan over medium high heat. Saute for 10 seconds and remove from the heat.
Pour in the broth, return pan to heat, let it come to a slow simmer. Cook for 15 minutes to incorporate all the flavors.
Divide the garnish vegetables between four soup bowls and pour the broth over.
