Drink your veggies

I have been eating more raw foods lately. Not that I am a raw food vegan by any means. I just think it is healthier to have a high percentage of plants in your diet. And raw plants tend to have higher nutrient content and think about all that good fiber. There is the added benefit that your stomach is satisfied without all the added calories and fat that often accompanies cooking. You can eat bushels of greens and not gain an ounce.

Anyway, my green smoothie of the day is a blend of cucumbers, broccoli, romaine lettuce, kale and spinach. I blended it up with a cup of Silk brand coconut milk and a bit of water. Yes, I drank the whole pitcher full and feel very full right now.

Shrimp with garlic and soba

I love Spanish tapas and one of my favorites is the classic Gambas al ajillo, or shrimp with garlic. I like it really garlicky with lots of crushed red pepper and a bit of lemon to finish it off. It is great on its own but just as nice tossed with soba noodles.

The great thing about this is that it is easy and quick to prepare. I heated up my wok and added butter and olive oil. I threw in a half teaspoon of a nice crushed red pepper in oil. This was an Asian jarred chili in oil that I found in my local market. You could use just dried red pepper flakes too but I find the chili in oil tends to infuse in the cooking oil better. In went the shrimp and lots of chopped garlic. This was tossed in the pan for a minute or two until the shrimp were just cooked and then a couple tablespoons of lemon juice were added. The cooked soba noodles were mixed in and everything was plated up.

Dinner Plans

I'm trying to put together a gourmet meal for my friends who are coming over tomorrow. I considered making rabbit but thought it was not quite appropriate for Easter. But I am tempted. Anyway, here is the menu I have come up with. I'll try to update with pictures as I go along but I may be awfully busy.

Atipasto Platter: a variety of artisan cheeses and charcuterie with homemade olive bread, crackers and other small bites. I will add some boiled quail eggs in honor of Easter.

Scallops with saffron cream sauce: These will be toped with a bit of masago fish roe.

Black sesame crusted tuna: This will be seared rare, served on top of a mango plank and garnished with edamame, pickled green mango cubes and some crushed wasabi peas.

Rhubarb sorbet

Lamb ravioli with a rosemary cream sauce: The filling will be made with ground lamb and parmigiano reggiano cheese.

Tenderloin Filet with shitake red wine reduction: Served on top of a pan-fried polenta round, the tenderloin will be seared and served with a reduction of red wine, beef stock and shitake mushrooms. This will be garnished with asparagus spears.

Chipotle chocolate panna cotta with cinnamon whipped cream

Chicken and polenta

This dish turned out so much better than I expected. The hormone-free chicken was pan seared with just a bit of salt and pepper until nicely browned and crispy. Meanwhile the polenta was prepared by sweating out onions and garlic in a pan. Four cups of chicken stock went into that and a cup of coarse corn meal was whisked in once it reached the boiling point. This was cooked with frequent stirring for about 40 minutes until it was smooth and thick. The sauce was made in the pan that was used for the chicken. After the chicken was browned and set aside, chopped garlic and onions were added to the pan followed a minute later by sliced mushrooms. These were sautéd until softened and the pan, with all those wonderful chicken drippings, was deglazed with a half cup or so of white wine. The juice of one lemon was added. The sauce was reduced for a few minutes and then mounted with a pat of butter to give it a rich texture. The chicken was plated on top of a bed of the polenta and the sauce was spooned over it.