StyleNectar – Page 54 – Living Beautifully

Miso Glazed Alaskan Sablefish

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy

Like buttah baby!

If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.

It's a gorgeous recipe, true to my ever-strengthening food philosophy:

Delicious, simple, nourishment for the body and soul.

I know you'll enjoy this one!

Recipe for Miso Glazed Sablefish (Serves 4)

Ingredients

4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
3 to 4 tablespoons white miso
2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
1 teaspoon toasted sesame oil
1 1/2 tablespoons mirin
1 or 2 green onions sliced on the bias for garnish
2 teaspoons sesame seeds
2-3 teaspoons grapeseed oil

Method

Preheat broiler.
Rinse fillets and pat dry with towel.
Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan.
Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone.

Please Enjoy!!

Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!

Questions of the day:

What is your favorite seafood?

Have you made any changes to your diet since the New Year began?

Food

Lemon Drop Pudding Cakes

Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!

At last, the day is here to reveal the third star of my wintertime pudding trio…

Lemon Drop Pudding Cakes!

These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.

Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)

Oh wait, I hear my name being called, gotta go!

Visit the other two wintertime pudding stars here: Mint Chocolate Pots de Creme & Maple Tapioca Pudding with Maple Walnut Brittle.

Fluffy Lemon Drop Pudding Cake Batters heading into the oven…I can barely wait~ that batter is SO delish!

Recipe for Lemon Drop Pudding Cakes (Serves 8)

Ingredients

1/2 cup Zsweet sweetener, divided (or feel free to use all raw granulated sugar [1 cup total] in this recipe)
1/2 cup raw granulated sugar, divided
1/3 cup gluten-free all-purpose flour (or feel free to use regular AP flour)
1/8 teaspoon sea salt
1 cup milk of choice (I use almond milk)
2 teaspoons freshly grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons organic butter, melted
2 large pastured egg yolks
3 large pastured egg whites, at room temperature
Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)

Method

Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners. Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes. Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes.
Dust each pudding cake with powdered sugar & ENJOY!

Recipe adapteded from eatingwell.com

The last, creamy bite of sunshiny decadence… divine!

Food

Maple Tapioca Pudding with Maple Walnut Brittle

Maple Tapioca Pudding with Maple Walnut Brittle

Presenting the second in my trio of wintertime puddings…

Maple Tapioca with Maple Walnut Brittle!

This luscious, wintery treat comes together in a snap. And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me. My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids. Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time! This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish. Maple Tapioca Pudding is an updated, old-time favorite your family will devour! Enjoy!!

Recipe for Maple Tapioca Pudding with Maple Walnut Brittle

(Serves 4)

Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)

2 cups lowfat milk (dairy, almond or soy milk are all fine. Just don't use skim; the equivalent of 1% or 2% will work best.)
2 large eggs, beaten
3 scant tablespoons quick-cooking tapioca
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons organic, pure maple syrup, divided
1 teaspoon vanilla extract (Madagascar vanilla recommended)
1/4 cup tablespoons walnuts, toasted & chopped
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Method

Combine milk, egg, tapioca and salt in a medium-large saucepan. Allow to sit for 5 minutes.
Place saucepan over medium-low heat and cook, whisking continuously, until mixture comes to a boil. Remove from the heat and immediately stir in 1/2 cup maple syrup and vanilla extract.
Divide the pudding evenly between 4 dishes. Allow to cool for 30 minutes or refrigerate until chilled.
In the meantime, line a small plate with parchment or wax paper. Spray the paper with cooking spray. Combine walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes. Spread the nuts out onto the prepared paper and place in the freezer to harden for 10 minutes.
Cut the maple walnut brittle into 4 pieces of bark or crumble into pieces. Serve the pudding topped with the maple walnut brittle.

Enjoy!

Maple Tapioca Pudding with Maple Walnut Brittle

Food, Style

Mint Chocolate Pots de Creme

Mint Chocolate Pots de Creme

Though the holidays have come and gone, Christmas-specific decorations and stockings stowed away and our fragrant fir given back to our woods, I continue to savor the coziness of winter just as I did the spirit of the holidays. Many of my decorations stay in place for months to come. Red berries on thick, twiggy vine remain wound about our stair railing through March. Cut glass snowflakes hanging from satin ribbon beam lacey reflections from first floor windows 'til the thrill of snowfall passes. And the soft glow of window candles cast warm ambiance into unlit rooms 'til the next 'Spring-forward, Fall-back' clock change.

In the same spirit of gratitude and celebration for life, I'll continue to make our three favorite Christmas puddings all season long: Mint Chocolate Pots de Creme, Maple Tapioca with Maple Walnut Brittle and Lemon Drop Pudding Cakes (Stay tuned! Recipes for the latter two coming soon!) They're wholesome enough to enjoy in the morning as a sweet breakfast next to the fire, and decadent enough to serve for dessert.

The first of our favorites, Mint Chocolate Pots de Creme, is out of this world. A rich layer of chocolate ganache atop creamy, thick, mint pudding is uh- at the risk of being cliche- HEAVEN! A recipe you'll be SO glad you made… Better than the best of best restaurants- I assure you!

Enjoy and Happy New Year!!

Red Berry Twiggy Vine winding down the banister railing.

Crystal Snowflake suspended on satin ribbon in window.

Recipe for Mint Chocolate Pots de Creme (Serves 8) (Note: This is a relatively easy recipe, but as always read through entire recipe before starting. There are two hour long resting points in this one- during which you don't have to do a thing however!)

Ingredients

3 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 cups 1% or 2% chocolate milk or white milk, divided (I used Chocolate Silk -delish! Don't use skim milk for this recipe however.)
1/4 cup cornstarch
1/2 cup half-and-half

Chocolate Glaze

1/3 cup nonfat evaporated milk
1/4 cup semisweet chocolate chips
2 tablespoons honey
1/3 cup unsweetened cocoa powder
1/4 cup powdered sugar
fresh mint for garnish

Method

Preheat oven to 325°F. Bring a kettle of water to boil for water bath. Place eight 4-ounce custard cups or ramekins or in a roasting pan.
To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup chocolate milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups chocolate milk and half-and-half in a medium saucepan over medium-high heat, whisking until steaming hot yet not boiling. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually (so as not to scramble the eggs) whisk the thickened milk mixture, a small amount at a time, into the egg yolk mixture.
Using a spatula, carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher, pushing the liquid through the siv with the spatula to remove any lumps. Divide among the ramekins or custard cups filling until each are about three-quarters full.
Pour boiling water into the roasting pan until halfway up the sides of the containers. Carefully transfer the roasting pan to the oven. Bake until custards are set but still jiggle a little bit when lightly jostled, 35 to 40 minutes.
Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.
To prepare chocolate glaze: heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
Divide the chocolate glaze among the custards, tilting each to cover completely (use a tiny spatula to help spread the glaze if necessary). Garnish with mint.

Mint Chocolate Pots de Creme adapted from Eating Well~Tested & Improved!

Food

Cozy Tuscan White Bean & Veggie Soup

Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced,
1 small zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
sea salt
freshly ground black pepper
4 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
1 (15 oz) can low-sodium canellini beans, drained and rinsed
3 cups chopped baby spinach leaves
freshly grated Pecorino Romano
Truffle Oil for finishing (or substitute best quality EVOO)

Method

Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

Tuscan White Bean & Veggie Soup