Back from the West Coast

Happy New Year! May your 2010 be an amazing year of food, wine, love and joy!

What a wet trip to wine country this January, we had a nice time expect we grew webbed feet. Seriously I attended the 6th Annual World of Healthy Flavors at the CIA at Greystone while Linda worked on some of her own projects. This event is attend by luminaries in Public Health from Harvard, John Hopkins and other prestigious schools all in the name of helping the American public eat better and be healthier. Additionally several well known chefs and industry peers are in attendance to work on applying what we learn to our business segments. It was an action packed three and half days of some great insights and information as we work on cooking and feed people in the future. I really enjoyed learning more about nutrition and flavors to make everyday eating better. The benefit for you is that you will see our new health and wellness recipes reflect these influences as we move forward into 2010. And of course we had some wine and great food while in the valley. We will talk more about Go Fish, Martini House, Rutherford Grill, Staglin Winery, Quivara Winery, White Oak and of course our dinner at the French Laundry. We have some much to share so stay tuned over the next several weeks as we highlight the best of a soggy trip to wine country.

Jim & Linda

Spring is coming!!!!! New Fish Recipes - One fish, Two fish, red fish, blue fish

Well come on spring! We have had a wonderful winter of cooking and creating all sorts of new dishes together. This winter we really enjoyed lots of seared, oven roasted and even BBQed fish dishes. Today I am starting a series of feature three new fish recipes with a unique side item to enjoy. As Linda and I continue to work on our cook book (out later this year is the intent) we explore finding ways to eat healthful but with big bold flavors, I think each of the new fish recipes delivers on this expectation. So print one of these out and give it a whirl in the kitchen, make sure you cook with love and from the heart because you can always taste it on the plate!

First Up - Sweet Potato Crusted Mahi - Mahi - a good use for those stored winter root vegetables (you can substitute regular potato if you prefer) . Also I am adding a bonus to this never before seen a Bourbon Butter Glaze to finish the dish off ! Yum! We like to serve this with either Frosted Sweeten Spinach or Braised Swiss Chard - both hearty greens that deliver great flavor from a simple preparation.

Sweet Potato Crusted Mahi- Mahi serves 4

Crusting
1 medium Sweet potato, peeled
½ c Bread crumbs
1 T Fresh herbs (basil, oregano, thyme, parsley)
2 T Olive Oil
To taste Salt & Pepper

Fish
4 each 6 ounce skinless filets, Mahi- Mahi
(substitutions – any firm, low oil white fish such as: cod, haddock, halibut, corvina, grouper)
2 T Olive Oil
To taste Salt & Pepper

Bourbon Butter Glaze

1/4 cup Bourbon

4 tbsp Butter, cold

To make the crusting – use a box grater with larger holes – grate the sweet potato completely.

Place the grated sweet potato into a bowl and add the bread crumbs, chopped herbs, salt and pepper, and mix well. Add the olive oil to form a paste, mix well to incorporate all the flavors.

Pat the fish filets dry with paper towel and place on a cutting board so the side that had the skin on it is on the board surface (usually the darker side).

Brush the filet with a little olive oil and season with salt and pepper. Place about 1/3 of cup of the crusting mixture on the filet and spread with fingers, pressing to form an even layer about ¼” to 3/8” thick.

Repeat to crust all filets, then place on a plate and chill for 30 minutes in the refrigerator.
To cook: place a large, non-stick sauté pan over medium high heat, add a teaspoon of olive oil and heat. When the olive oil has heated, place the filets crust side down, and allow to cook for 1 to 2 minutes until set and golden.

Carefully turn the filets over and cook for 1 minute, then transfer to a roasting or sheet pan.
Place the crusted fish into a 400° oven for 3 to 4 minutes until done – but not over cooked.

General rule of thumb is a total cooking time of 9 minutes per inch of thickness of a fish filet.

Place the saute pan back over medium high heat and add the 1/4 cup of Bourbon be careful it will flame up. Continue to cook until the bourbon is reduced to a bout a tablespoon.

Remove the pan fro the heat and them slowly whisk in the cold butter to incorporate set a side and top fish with a tablespoon of glaze as needed

Nutrition Facts
Serving Size 173 g, servings 4
Amount Per Serving
Calories 383 Calories from Fat 184
Total Fat 20.5g
Saturated Fat 4.3g
Cholesterol 54mg
Sodium 208mg
Total Carbohydrates 15.6g
Dietary Fiber 1.6g
Sugars 2.7g
Protein 32.7g
WW Pts. 9

Happy Monday - it is still too cold

What a nice weekend - lots of sunshine but oh my, cold, cold, cold! So how about another soup recipe to warm your cockles and keep you on track with your better for you eating program you started in the new year. Great taste can be less filling as you will see if you whip up this tasty winter soup.

Apple and Butternut Squash Bisque servings 6

4 cups Butternut Squash, peeled and diced
3 Apples, peeled and diced
1 cup Onion, diced
3 cloves Garlic, minced
5 sprigs Sage
2 sprigs Thyme
¼ tsp Nutmeg
1 tbsp Olive oil
2 qts. Fat Free Chicken Stock
1 cup 2% Milk
To taste Salt & Pepper
2 Tbsp Wildflower honey


In a heavy stock pot over medium high heat place the olive oil, butternut squash, apples, onion , garlic and sauté until a light golden color is achieved

Now add the sage, nutmeg , salt and pepper and cook while stirring and cook for an additional 5 to 8 minutes

Add the chicken stock and bring up to a boil, cover then reduce to a simmer and cook until the squash is tender

Remove from the heat and use a blender to puree the soup smooth return to the pan

Place on medium heat and add the milk – bring up to a boil then turn off

Place in a soup bowl and garnish with a drizzle of honey, serve with your favorite crusty bread

© Doak & Krantz 2009

Per serving
Calories 162
Fat 4.0
Fiber 4.0
WW pts 3

Soups On!!!! - Tortilla Soup

Since it is -3 degrees outside with a 20 mph "breeze", I thought it was a perfect time to cook up a batch of chicken tortilla soup. I take the leisurely approach on this by using a crock pot so I don't have to watch the stove. Here is the recipe - note it is a fairly healthful soup - give it a try!

Chicken Tortilla Soup servings 10


2 cup Onion, large dice
1 cup Carrots, large dice
½ cup Celery, chopped
1 Jalapeno, diced
4 cloves Garlic, crushed
1 Tbsp Olive oil
3 ears Corn, removed
1 cup Mushrooms, quartered
4 Medium Zucchini, 1” chunks
14 oz Whole Canned Tomatoes
4 Whole Bay leaves
1 Roasted Chicken, meat pulled
2 qts Fat Free Chicken Stock
1 bunch Cilantro, chopped
1 tbsp Chili powder
½ tbsp Cumin powder
1 tsp Coriander, ground
12 Corn Tortillas, strips
To Taste Salt & Pepper

Garnish
1 cup Tortilla Chips
½ Avocado
½ cup Cotija Cheese


In a heavy stock pot over medium high heat place the olive oil then add the onion, carrot, celery, jalapeno and garlic cook until soft about 8 to 10 minutes

Add the corn, mushrooms and zucchini to the pot and cook for an additional 5 minutes

Add the tomato by hand crushing them into the pot then add the bay leaf, chicken meat, cilantro, chili powder, cumin, coriander and cook for an additional 5 minutes while stirring

Add the chicken stock and the corn cobs bring up to a boil and then reduce to a simmer for 45 minutes

Remove the corn cobs and bay leaves, adjust the seasoning with salt and pepper then add the tortilla strips and cook for an additional 15 minutes

Serve in a bowl and top with your favorite condiments such as cilantro, tortilla chips, avocado and Cotija cheese.

Per serving
Calories 304
Fat 11
Fiber 6.6
WW pts 6

Enjoy - Note all recipes are original © Doak & Krantz 2008