Mindful eating changes everything! Step into summer with the clarity of eating more consciously; to obtain better health and more energy.
The photo below I took at the famous Langan’s Brasserie, Mayfair, London where I was invited to join one of the few professional lady magicians, worldwide, Fay Presto; friend of our own Caribbean professional lady magician, Lisa Menna.
PEAR & TRUFFLE PECORINO SALAD WITH CHARDONNAY DRESSING
Prep time: 15 minutes. Makes: ¾ cup dressing. Serves: 4
2 cups arugula, thick stems trimmed
6 radishes, thinly sliced
6 oz Pecorino cheese, chopped, crumbled and/or shaved
2 ripe Bosc pears, sliced, put aside with a tbsp lemon juice squeezed over
White truffle oil for drizzling
DRESSING:
2 tbsp Dijon mustard
1/4 cup white wine vinegar
½ cup Chardonnay wine
2 tbsp fresh lemon juice
2 tsp honey
1/2 tsp sea salt
1/2 tsp freshly ground white pepper
1/2 cup extra virgin olive oil
In a large bowl, whisk together the mustard, vinegar, wine, lemon juice, honey, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Add the arugula, radishes, and pecorino; toss gently. Drizzle with the truffle oil. Serve immediately. Note: For dressing you can combine all ingredients in a blender, until smooth.
SEA BASS WITH POLENTA AND SWISS CHARD
Prep time: 15 minutes. Cooking time: 45 minutes. Serves: 4
POLENTA
4 cups water
5 cups chicken stock
3 cups finely ground cornmeal
½ cup shredded Pecorino Romano cheese
Salt and pepper to taste
Combine the water and stock and bring to a boil. Add the cornmeal while whisking; whisk until smooth and the mixture comes back to a boil then lower to a simmer. Over low heat, allow the mush to cook for about 30 minutes, whisking every few minutes to make sure that it is smooth. Then add the cheese and mix well; adjust seasoning with salt and pepper. Spray a baking sheet with pan spray. Pour the polenta onto the sheet, spread with a spatula to smooth it out and then place the sheet in the refrigerator for at least 3 hours. Ideally overnight. Once the polenta has cooled and set, cut into three inch squares.
BASIL PESTO:
2 cups packed basil leaves
2 cloves garlic
¼ cup pecans
2/3 cup extra virgin olive oil
1/2 cup finely grated Parmesan cheese
Salt and pepper, to taste
Toast the pecans and reserve. Place the basil leaves, garlic, toasted pecans, and cheese in a blender or food processor along with half the oil; slowly begin to purée. Add the remaining oil until the mixture is a thick paste. Remove, season with salt and pepper, and reserve.
SEA BASS (PER PERSON):
6 oz portion black sea bass, skin on
2 spring onions, bulb and root attached
1 bunch Swiss chard
TO ASSEMBLE:
Trim the ends of the chard, then cut the leaves and stems into a chiffonade and reserve. Wash and dry the green onions, then lightly coat with oil. Season with salt and pepper and cook on a hot grill or cast iron skillet for 3 minutes or until lightly charred.
Heat 2 tsp oil in a sauté pan over high heat. Once hot, quickly sauté the chard leaves until just wilted, then season with salt and pepper. Set aside. Heat a nonstick pan over medium high heat. Lightly coat the pan with cooking spray, then sear the polenta cakes on both sides until golden brown. Move to a plate and reserve.
Heat olive oil in a pan and sear the sea bass, skin side up for 3-4 minutes. Turn and cook another 3 – 5 minutes; season with salt and pepper.
Paint each plate with the pesto using the back of a spoon. Arrange some of the Swiss chard along one side of the plate. Cut polenta cake into 3 pieces and arrange atop the Swiss chard. Place the fish on the plate, then garnish with the grilled green onion.
