Shoyu-Konbu Consomme

Ingredients

Instructions

Step One

Shoyu-Konbu Consomme

Ingredients

Instructions

In a saucepot toast all spices until fragrant. Add the sake and mirin and reduce by ¾. Add shoyu, yuzu juice, and fumet. Bring to a boil and simmer for forty five minutes. Strain through a cone or coffee filter. Place back in pot and bring back to a simmer, add shiso and konbu. Remove from heat and let steep for 30 minutes. Strain through a cone or coffee filter again and let cool.e

Gomae Dressing

Ingredients

Instructions

Toast off sesame seeds and allow to cool. Add all ingredients to blender and puree until very smooth. Pass through a chinois. Cool and store in refrigerator.

Spinach

Ingredients

Instructions

In a large pot bring salted water to a boil. Place spinach in pot until cooked through and immediately shock in ice water. Place cold spinach in a clean towel and squeeze all water out of spinach until completely dry. Keep refrigerated.e

Pickled Enoki Mushrooms

Ingredients

Instructions

Combine all ingredients except mushrooms in a pot and bring to a boil. Remove from heat and let steep for thirty minutes. Strain through a chinois directly onto mushrooms. Cover and refrigerate

Hamachi

Ingredients

Instructions

Season hamachi filets with salt and roll in oil until lightly covered. Then roll fish into mixture of seeds

In a hot sauté pan with a small amount of oil sear hamachi quickly on all sides. Pull out of pan and slice into two slice per person. Season each piece with Fleur de Sel.

Garnish

Ingredients

Instructions

Mix all ingredients in a small bowl and combine and place on top of fish. Pour chilled consommé around outside of bowl and serve.

To Assemble

Place cold spinach in mixing bowl with 1 cup of gomae dressing. Place a small amount of dressed spinach in middle of bowl. Place two slices of seared hamachi on top of spinach.

Dried Scallop Broth

Ingredients

Instructions

Combine scallops, shiitakes, lime juice, cilantro and lemongrass in a pot. Cover with water. Bring to a boil and simmer for 15 minutes. Add toasted coriander seeds to hot broth. Remove from heat and steep for forty five minutes. Add fish sauce and lime to finish. Strain through a cone filter or coffee filter.

Braised Lotus Root

Ingredients

Instructions

In a shallow pan bring all liquids to a boil. Reduce heat and add lotus root. Cook for approximately twenty minutes or until lotus root is slightly tender. Keep warm in liquid until ready to serve.

Pickled Watermelon Rind

Ingredients

Instructions

Bring vinegar and sugar to a boil add in toasted spices and cook for five minutes. Pour hot pickling liquid over watermelon rind and cover. Keep in refrigerator.

Matsutake Mushrooms

Ingredients

Instructions

Slice Mushrooms very thin on Japanese mandoline directly into small pan. Add ¼ cup of scallop broth and bring to a boil. Cook for two minutes until mushrooms are slightly soft

Garnish

Ingredients

Pen Shell

Instructions

Season Pen Shell with salt. In a large sauté pan on high heat quickly sear pen shell until golden brown (approximately thirty seconds). Flip over and allow to rest in pan for thirty seconds. Pull out of pan and immediately serve.

To Assemble

Place Matsutake mushrooms on bottom of bowl. Place one piece of lotus root on top. Place Pen shell on top of lotus root. Sprinkle plate with dulse flakes, and daikon sprouts. Add pickled watermelon rind on top of dish. Pour hot scallop broth tableside in front of guests

Esther: on pickled watermelon, it calls for a bunch of sugar but I think that only ends up being used to cure the watermelon rind and the vast majority looks like it gets discarded – much like marinade – will want to only include the portion actually ingested in the carbohydrate calculation rather than the whole lot of sugar as most gets discarded best I can telle

Ingredients

Instructions

In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.

Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.

Heat the oil in a large skillet over medium high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.

Remove the pan from the heat. Place 1 fish fillet in 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.

Variation

Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line caught, wild fish.

*For a more Jumpstart-friendly version, eliminate the peas from recipe.

Adapted from: Cool, Jesse Ziff. “Herb and Flower Crusted Halibut” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 86.

Ingredients

Instructions

Prepare a hot charcoal fire or preheat a gas grill on high. Lightly oil the grill rack.

Put the tomatoes in a large bowl. Add the oil, garlic and oregano. Toss the tomatoes to thoroughly coat. Season generously with salt and pepper. Place the tomatoes on the grill and cook each side for 3 to 5 minutes, or until the tomatoes are tender.

Kitchen Tips

This is a perfect way to use those tomatoes that never quite ripened. If you pick green tomatoes when they are very firm, they will keep in the vegetable bin of your refrigerator for a few weeks.

While the grill is hot, make extra tomatoes and refrigerate them for later use. They’re great in scrambled eggs, or as a side dish for grilled meats or poultry.

Adapted from: Cool, Jesse Ziff. “Grilled Green Tomatoes” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 123.

For the Soup

Ingredients

Instructions

In a large blender or cuisanart add all ingredients and blend on high for two to three minutes or until soup is very smooth and well combined. Pass through a fine strainer, be sure to push as much liquid as possible out of pureed pulp when straining. Refrigerate for at least two hours or until it is well chilled.

For the Glazed Shrimp

Ingredients

Instructions

In a sauce pan, heat 2 tbs oil until warm. Add shrimp shells and sweat on medium heat until there is a little color. Add shallot, garlic and carrot and sweat until soft. Add in spices and toast. Add in tomato paste and cook for one minute. Add water and bring to a boil. Add lime juice and honey. Cook on high heat for five minutes allowing mixture to reduce and thicken.

Strain through a fine strainer and reserve.

To assemble shrimp:
Take sharp paring knife along the back side of knife and make incision like you are butterflying shrimp. Stick the tip of knife just slightly through the thick end of shrimp. Pull the tail of shrimp through the incision (almost like turning the shrimp inside out).

To serve dish:
In a sauté pan heat remaining 1 tbs oil on medium heat. Season shrimp with salt and pepper. Place shrimp in sauté pan and cook on medium heat for one minute. Turn shrimp over and continue to cook for thirty seconds. Add glaze to pan and allow to reduce over shrimp, add in butter and melt in. Sprinkle mint dice on top of shrimp so they stick.

Place one shrimp in each serving bowl, pour chilled soup around warm shrimp and serve. Top of shrimp should still be showing.

*To prepare a more Jumpstart-friendly version of this recipe, use low fat yogurt and buttermilk, and replace sugar with Splenda.

Ingredients

Instructions

In a large bowl, whisk together the vinegar, oil, dill, and salt and black pepper to taste. Add the cucumber, onion, and chile pepper and let stand for at least 10 minutes.

Kitchen Tips

If you like, peel the cucumbers. For a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.

Adapted from: Cool, Jesse Ziff. “Cucumbers with Chile and Dill” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 96.

Ingredients

Instructions

Preheat the oven to 400° F. Lightly oil a baking sheet.

In a large measuring cup, whisk together the vinegar, soy sauce, oil, mustard, ginger, and green onions. Pour half the dressing into a medium bowl.

Add the chicken to the bowl. Toss to coat and marinate for 10 minutes.

Meanwhile, in a large bowl, combine the sprouts, pepper, and cabbage. Toss with the remaining dressing. Allow to sit at room temperature for 20 minutes, tossing occasionally.

Place the chicken on the prepared baking sheet and bake for 10 minutes, or until cooked through and no longer pink. Cool slightly.

Add the chicken to the bowl with the cabbage mixture. Sprinkle with the sesame seeds and serve.

Adapted from: Cool, Jesse Ziff. “Asian Chicken Salad” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 141.

Ingredients

Instructions

Cut the zucchini in half and grate it into coarse shreds either in a food processor or by hand, or cut the zucchini in diagonal slices, then into strips. Make sure the strips are not too fine or the dish will be mushy.

Warm a wide nonstick frying pan and add 2 tablespoons water and the zucchini. Cook gently over a medium flame, turning occasionally until the zucchini has cooked and the moisture has evaporated, about 7 to 10 minutes. If the zucchini threatens to stick, add small amounts of water as needed.

While the squash is cooking, mix the yogurt with the garlic, herbs, vinegar, and pepper. As soon as the zucchini is done, add the yogurt mixture and gently toss together over a medium flame until the yogurt is warm. Serve with a dusting of pepper and a garnish of fresh herbs.

This is good served hot or at room temperature as a salad.

Ingredients

Instructions

In a heavy 2- to 3-quart saucepan, warm oil over medium heat. Add onions and sauté 10 minutes,
stirring frequently to prevent browning.

Add garlic and cumin and sauté a few more minutes.

Add tomatoes and sauté 5 more minutes.

Add spinach, lemon juice and salt and sauté 5 minutes longer.

Add ½ cup of the stock or water, bring to a boil, and cook over medium heat for 5 more minutes.

Season with pepper. Serve warm or at room temperature.

Ingredients

Instructions

Fan the lettuce leaf on a plate. Top with the turkey, ham, and tomato.

In a small bowl, combine the avocado and lime juice, then spoon onto the tomato.

Top with the watercress or arugula and dressing. Roll up and secure with a wooden pick.