Papillote of Cauliflower and Mushrooms – as seen on Spike TV

Papillote of Cauliflower and Mushrooms – as seen on Spike TV

Did you catch the first episode of Celebrity Sweat with Eric the Trainer this past Saturday?

Here’s the delicious healthy recipe Eric and Big John had the fun of preparing with the help of  Chef Todd of the Equinox Restaurant of Washington DC. Enjoy!!

Papillote of Cauliflower and Mushroom Kabocha Squash, Artichoke Hearts and Quince Vinegar.

Ingredients:
  • 6 pieces of aluminum foil approximately 10’’ by 10’’
  • 6 tbsp. Earth Balance, margarine or butter substitute
  • 3 shallots finely chopped
  • 3 garlic cloves thinly sliced
  • 1 lb. cauliflower and mushrooms, or oyster mushrooms
  • 1 tbsp. of quince vinegar or rich apple cider vinegar
  • 4 artichoke hearts–poached and sliced
  • 3 tbsp. extra virgin olive oil
  • 3 oz. Riesling wine or other slightly sweet white wine
  • 2 tbsp. kabocha squash purée or spiced pumpkin purée
  • 6 pieces of grilled sour-dough bread
  • s&p to taste
Instructions:
  1. Pre-heat oven to 350 degrees, preferably convection.
  2. Take aluminum foil sheets and rub center 3 inches with butter substitute.
  3. Sprinkle with shallots and garlic.
  4. Top with mushrooms and artichoke hearts.
  5. Drizzle with olive oil and white wine.
  6. Season with salt & pepper.
  7. Lightly place small droplets of pumpkin puree on top of mushrooms.
  8. Bring the edges of foil up into a pouch-like shape, being sure to roll edges so as to be air tight and sealed well.
  9. Place packets into oven and cook for 4-5 minutes.
  10. Remove Papillote from oven.
  11. Open carefully so as to release steam.
  12. Pour contents of foil Papillote into a shallow rim bowl.
  13. Drizzle with quince vinegar and garnish with grilled sour dough.

Serve immediately.

Yield

Serves 6

www.equinoxrestaurant.com

Spicy Carrot, Cucumber and Fresh California Avocado Salad

Spicy Carrot, Cucumber and Fresh California Avocado Salad

Ingredients
  • 4½ oz. sourdough bread, cubed
  • Olive oil, as needed
  • Salt, as needed
  • 2 lbs. baby carrots, peeled, halved lengthwise
  • Cucumber Salad (recipe follows)
  • 3 fresh California avocados, peeled, seeded, diced
  • ½ oz. cilantro leaves
  • ¼ cup extra virgin olive oil
  • 1 t. sea salt
  • Toasted black sesame seeds, for garnish
  • Cucumber Salad
  • 2 lbs. Japanese or pickling cucumbers, thinly sliced
  • 5 oz. shallots, thinly sliced
  • ¼ oz. Thai chili, thinly sliced
  • 2 oz. ginger, finely julienned
  • 3 cups rice wine vinegar
  • 2 cups sugar
  • 2 T. salt
Instructions:

1. Preheat oven to 350ºF. Toss sourdough bread cubes with 1 T. olive oil; sprinkle with salt. Spread on baking sheet; bake for 10-12 minutes until crisp and light-brown. Cool.
2. Bring large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp tender. Drain carrots; place in bowl of ice water.
3. Drain cucumber salad, reserving some liquid. Drain carrots; mix with cucumber salad in large bowl with some cucumber salad liquid. Add diced avocado, sourdough croutons, cilantro leaves, sea salt and extra virgin olive oil. Mix gently. Add more salt or olive oil as needed, to taste.
4. Divide salad among six bowls (2½ cups per bowl). Drizzle each with a little more olive oil; sprinkle with sesame seeds.

For cucumber salad:
In large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.

Yield

6 servings

Published with permission from the American Culinary Federation and Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon
The National Culinary Review, October 2015

Sesame-Ginger Marinated Lentils & Green Bean Salad

Sesame-Ginger Marinated Lentils & Green Bean Salad

Ingredients
  • ½ cup (125 mL) green, French green, or black (Beluga) lentils
  • 1 lb (500 grams) fresh green beans, washed and trimmed
  • ¼ cup (60 mL) finely chopped red onion
  • 3 cups (750 mL) spring greens or arugula
  • 1 Tbsp (30 mL) sesame seeds, toasted, for garnish
  • Vinaigrette
  • 2 Tbsp (30 mL) canola oil
  • 2 Tbsp (30 mL) orange juice
  • 2 Tbsp (30 mL) rice vinegar
  • 1 Tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) honey
  • 1 garlic clove, crushed
  • 1 tsp (5 mL) grated fresh ginger
Instructions:

1. Bring 2½ cups (625 mL) of water to a boil in a medium saucepan. Add the lentils and cook for 35-40 minutes, until almost tender. Cut the beans into 1-inch (2.5 cm) lengths; add them to the lentils. Cover and cook for another 5 minutes, until the lentils are tender and the green beans are tender-crisp.

2. Drain well in a colander and transfer to a shallow serving bowl. Add the onion. In a small bowl or jar, whisk or shake together the canola oil, orange juice, rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger; drizzle over the lentils and beans and toss to combine.

3. Serve over greens or arugula, and sprinkle with sesame seeds just before serving.

Yield

4 servings

Provided with permission from the ACF, recipe courtesy of Canadian Lentils

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