This Lobster Cobb Salad is a good dish for people trying to stay fit. Lobster is rich in protein and essential vitamins while it’s quite low in fat. And aside from the healthy dose of protein from this excellent seafood, you also get vitamin C and fiber from the assorted greens. Moreover, avocado is not only rich in vitamins but also antioxidants. Now, what do you get from the yummy pancetta and  Ricotta cheese? Well, since pancetta is basically just bacon, you get more protein from that, of course. And Ricotta cheese is the same as other cheeses out there, it is rich in calcium and protein. Seriously, this dish is not only a feast for the eyes, but also an excellent dose of healthy living. But don’t just take my word for it. Go ahead and try this recipe out for yourself.

Serves: 4

VANILLA VINAIGRETTE

1 vanilla bean, split and scraped
1/4 cup sugar
1/4 cup water
1 tsp vanilla extract
2 oz rice wine vinegar
1 Tbsp Dijon mustard
6 oz grapeseed oil
To taste, kosher salt
To taste, freshly ground black pepper

SALAD

Two 1¼ -lb lobsters
As needed, Court Bouillon
12 oz mixed greens (baby romaine, Bibb lettuce, frisée)
1 zucchini, small, thinly sliced lengthwise to form ribbons
4 slices pancetta
4 Tbsp fresh ricotta
1 tsp Spice de Cosette
2 eggs, hard-boiled, cut in half
1 avocado, quartered and sliced
4 flatbread pieces
2 vanilla beans, split
2 Tbsp lemon zest

VANILLA VINAIGRETTE

1. Combine the vanilla bean and seeds, sugar, and water in a small saucepan. Bring to a boil, remove from heat, and allow to steep for 20 minutes. Cool and reserve.

2. In a bowl, combine the vanilla syrup, vanilla extract, vinegar,and mustard. Whisk until incorporated.

3. Slowly stream in the oil while whisking continuously to form an emulsion.

4. Season to taste with kosher salt and pepper; reserve.

SALAD

1. Poach the lobster in the Court Bouillon for 10 minutes. Drain.

2. Remove the lobster meat from the shell and divide it into 4 portions.

3. Divide the lettuce into 4 bunches and wrap with zucchini ribbon.

4. Place the pancetta on a Silpat and cover with another Silpat; place a sheet pan on top, and bake at 350°F until crisp, about 15 minutes.

5. Mix the ricotta with the Spice de Cosette. Form quenelles and place on flatbreads.

6. Place the lettuce bundles in the center of 4 large plates. Arrange the lobster around the bundles and top with egg, avocado, and flatbread. Drizzle 1½ oz Vanilla Vinaigrette over each salad. Garnish each with 1/2 vanilla bean and 1/2 Tbsp lemon zest.

This dish would require at least an hour to prepare so you better get all the ingredients bought and laid out to avoid turning that into two hours or more. And make sure you follow the recipe. This may just be a salad, but you still have to follow a process. Now, this scrumptious Lobster Cobb Salad would be great with a bottle of Sauvignon Blanc or Chardonnay. If you ask me, I’d go with the Chardonnay. But then, some people prefer the dry, light-flavored body of Sauvignon Blanc for shellfish. To each his own, I guess. However, if you plan to serve this at a dinner party(and you want to impress guests), I think it would be better if you do a “taste test” first. Buy both bottles of wine to better judge which of the two really goes well with this salad. And invite a friend to do the taste test with you. As the saying goes, two heads are better than one, after all. Bon appétit!

Lobster is among the most popular seafood in seaside restaurants. In fact, there are seaside restaurants that mainly survive–and thrive–by serving this delicious seafood meat to diners. Also, lobster is considered some sort of specialty meat and is actually quite pricey. So it’s totally perfect for special occasions. Now, this Trilogy of Lobster: A Tasting of Maine Lobster—Lobster Cappuccino, Tempura Lobster, Lobster Cassoulet is the perfect set of dishes for a celebratory dinner with friends. It screams “We can afford expensive stuff now because I got a new job(or a promotion)!” Don’t you think so? Now, the Lobster Cappuccino might be a tad strange. But you know what they say, you should try things(however strange) at least once.

Serves: 4

Three 1½ –2-lb lobsters

LOBSTER CAPPUCCINO

1½ Tbsp olive oil
1 onion, medium, cut in half, sliced into 1/4 -in. slices
1 carrot, small, peeled, chopped into 1/2 -in. pieces
1½ tomato paste
3 Tbsp cognac
3/4 cup white wine
2 cups heavy cream
2 cups Lobster Essence
1 garlic clove
3 sprigs thyme
4 sprigs tarragon
4 Tbsp tomato sauce
To taste, salt
To taste, cayenne
2 Tbsp fava beans, fresh or frozen, blanched and outer skin removed
2 oz picked lobster meat
As needed, warm frothed milk
As needed, dry, pulverized lobster coral

LOBSTER CASSOULET*

2 cups dried great northern beans or other white beans
4 Tbsp butter
6 cloves, whole
1 onion, cut in half
2 cups Lobster Essence
2 cups Giancarlo’s Brodo
6 oz slab apple smoked bacon (unsliced)
3 garlic cloves, crushed
1 bouquet garni**
2 shallots, diced small
1/4 cup clarified butter
1/4 cup carrots, blanched and diced
1/4 cup fennel, diced and cooked
1/2 cup Roma tomatoes, peeled, seeded, and diced
1/2 cup porcini mushrooms, diced
1 vanilla bean, split
4 Tbsp whole butter
1 lb picked fresh lobster meat, diced medium
8 white fresh or black truffles, sliced thin
1½ cups panko bread crumbs

TEMPURA LOBSTER

1 cup all-purpose flour
1 egg yolk
1 cup water
3 cups vegetable oil

*Begin preparing the cassoulet one day in advance.

**In a double-thickness cheesecloth square, tie together 2 bay leaves, 2 parsley sprigs, 2 thyme sprigs, 1/2 tsp coriander seeds, and 1 tsp peppercorns.

1. Blanch and remove the meat from the lobsters, reserving the shells. Reserve 4 claws for the tempura and the rest of meat for the preparations that follow.

LOBSTER CAPPUCCINO

1. Chop the reserved lobster bodies into medium pieces.

2. In a heavy-bottomed, stainless-steel soup pot, heat the oil over medium-high heat. Add the lobster shells and let cook, moving infrequently, until a crust forms on the bottom, 10–12 minutes.

3. Add the onion and carrot and cook until caramelized, about 10 minutes. Add the tomato paste and cook for 4–5 minutes, stirring constantly. Add the cognac and deglaze, scraping the bottom to release the crust.

4. Bring the mixture to a simmer. Add the cream, broth, garlic, thyme, and tarragon. Bring to a boil, then simmer about 30 minutes.

5. Season with the tomato sauce, salt, and cayenne. Strain twice through a fine sieve.

6. At the last moment before serving, warm the fava beans and the lobster meat in the soup and spoon into cappuccino cups, topped with a little warm frothed milk and sprinkled with dry pulverized lobster coral (the red roe sometimes found in female lobsters).

LOBSTER CASSOULET

1. Cover the dried beans with 3 times their volume of water and let stand overnight.

2. Drain the beans well.

3. In a sauté pan, heat the butter and brown the bottom half of the onion very well. Stick the cloves in the onion halves.

4. In a large saucepan, place onions, beans, stock, brodo, bacon, garlic, and bouquet garni. Bring to boil, skim off any foam, cover, and simmer for 1 to 1½ hours or until beans are tender.

5. Drain, reserving cooking liquid. Remove bacon and cut into 8 pieces; set aside. Discard bouquet garni and onion.

6. Add diced shallots and butter to skillet; cook for 2 minutes or until tender. Add carrots, fennel, tomatoes, porcinis, and the reserved bacon. Cook 2–3 minutes more, then add the vanilla bean.

7. Combine this mixture with the beans and place in a 4-qt stainless casserole or Dutch oven. Cover with the reserved broth and butter and bake in a 360°F oven for 1 hour.

8. Remove from the oven. Discard the vanilla bean.

9. Divide about one-quarter of the beans among 4–6 small cast-iron pots or casseroles. Add equal amounts of lobster meat, then the truffle, and then fill with the remaining beans.

10. In a sauté pan, melt the butter and lightly sauté the panko crumbs. Top each pot with bread crumbs and pack firmly. Finish baking in a 360°F oven for 10–12 minutes and serve.

TEMPURA LOBSTER

1. Whisk flour and egg yolk together. Mix in water thoroughly.
2. In a wok or large deep pan, heat oil to 350 degrees.
3. Dip lobster tails you’ve set aside in batter, being sure to cover both sides.
4. Fry lobster tails in oil for four minutes, turning over halfway through cooking. Take from pan and serve.

As I’ve said, lobster is quite pricey, so you should be careful when cooking it. But if you can spare the dough, you can actually choose to practice with these recipes. Just be careful though. Lobster is among the most common food allergens out there. If you don’t have any food allergies, eating lobster meat 24/7 might make you develop one.  Although, munching on the Lobster Cassoulet and Tempura Lobster might be so tempting that it could become addictive. Well, a Trilogy of Lobster: A Tasting of Maine Lobster—Lobster Cappuccino, Tempura Lobster, Lobster Cassoulet certainly sounds worth the pretty penny and the work. Just follow the recipe instructions and you’d probably do fine. I think. Bon appétit!

Seafood are among my favorite meats. I believe I must have mentioned this bit so many times that it’s probably gone stale by now. Well, it’s true. Seafood is like the vanilla ice cream of meats for me. And salmon, in my opinion, is among the yummiest and healthiest meats in the market today. Shrimp, lobster, and crabs are equally yummy, too. However, they’re also among the most common food allergens out there so you have to be careful when serving this delectable Executive Chef Seafood Salad to friends. But if none of your friends is allergic to any of them, then I bet you’ll have a smashing-ly delicious dinner. Just be careful in choosing the ingredients at the market, especially the meats. In short, make sure they’re fresh. And of course, try to follow the recipe instructions.

Serves: 4

HONEY THYME DRESSING

2 oz honey
2 oz lemon juice
1 tsp thyme, picked
To taste, salt
To taste, freshly ground black pepper
3/4 cup extra-virgin olive oil

LOBSTER AND POTATO

One 1¼ -lb lobster
As needed, Court Bouillon
8 oz salmon filet
8 fingerling potatoes

CRAB CAKES

1 tsp minced shallot
1 tsp Dijon mustard
1 tsp chopped parsley
1 egg
4 oz jumbo lump crabmeat
2 oz bread crumbs, or as needed

ASSEMBLY

12 oz mixed greens (butter lettuce, frisée, mesclun)
1 zucchini, sliced paper-thin
2 Tbsp extra-virgin olive oil
4 jumbo shrimp
As needed, Tomato Syrup

MARINADE FOR SHRIMP AND SALMON

1 tsp Spice de Cosette
6 Tbsp extra-virgin olive oil
2 Tbsp lemon juice

DRESSING

1. Combine the honey, lemon juice, thyme, salt, and pepper in a bowl and whisk together until incorporated.

2. Whisking vigorously, slowly drizzle in the olive oil to form an emulsion. Reserve.

LOBSTER AND POTATO

1. Poach the lobster in Court Bouillon for 10 minutes.

2. Remove the lobster meat from shell and reserve.

3. Cut the salmon into 4 equal portions. Toss the salmon and shrimp with marinade ingredients and allow to sit for 15 minutes.

4. In a small saucepan, cook the potatoes in heavily salted water until tender. Peel while hot and reserve.

CRAB CAKES

1. Place the shallot, mustard, parsley, and egg in a bowl and mix thoroughly. Gently fold in the crabmeat and then add bread crumbs as needed to tighten mixture. Divide the mixture into 4 portions and form into small patties.

ASSEMBLY

1. Divide the salad greens into 4 bundles and wrap each with a zucchini ribbon.

2. Heat the olive oil in a large sauté pan over medium-high heat. Sear the salmon for 30 seconds on one side, turn over, and cook for another 30 seconds.

3. Add the crab cakes to the pan and cook until browned on both sides. Add the shrimp. When all are cooked through, reserve.

4. Place the greens in the center of 4 large salad plates. Arrange the seafood and potato as shown. Top with a crab cake. Drizzle dressing over the salad greens. Dot plate with Tomato Syrup.

Aside from the wonderful seafood in this Executive Chef Seafood Salad recipe, you also get yummy vegetables. It’s like a powerhouse of a salad, I tell you! Now, when cooking the vegetables, make sure not to get them too soft and mushy. Besides the fact that they wouldn’t taste as well, they’d also lose a lot of their nutrients if you overcook them. And also, make sure that you carefully wash the salad greens. You might not be aware of this, but vegetables travel quite a long way and they go through a lot of dust and dirt during transportation. So to be safe, carefully wash all the ingredients before preparing this wonderfully delectable salad. Bon appétit!

Fowl meat, in my opinion, is among the most flavorful meats in the world. Obviously, I love them. Now, duck is a nice fowl for a main dish. Not only is it flavorful, it is also rich in good stuff such as protein(of course), selenium, and iron. And according to some experts, it’s also less fatty than chicken, especially if you take out the skin. Moreover, you get cinnamon flavored duck. How yummy does that sound?! Very much, if you ask me. On top of that, you also have a savory cobbler! Don’t wait. Try out this Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe right away.

Serves: 4

3 oz sea salt
3 oz brown sugar
4 duck legs with thighs, cleaned
1 cup granulated sugar
To taste, cracked black pepper
1 cinnamon stick
1 cup kosher salt
2 Tbsp Cinnamon Honey
4 duck breasts, cleaned
4 oz vegetable oil or duck fat
2 carrots, medium dice
2 onions, large, medium dice
2 celery stalks, peeled and diced
3 Bosc pears, ripe, peeled and diced
4 oz tomato paste
2 cups merlot
10 juniper berries, lightly crushed
1 bouquet garni
4 cloves
1 oz orange zest
1 cinnamon stick, crushed
6 black peppercorns
1 cup veal stock
1–2 cups Demi de Edward Christopher or another demi-glace
2 lb sweet potatoes
Pinch salt
1 cup evaporated milk
2 eggs
2 Tbsp butter, unsalted, melted
To taste, kosher salt
To taste, freshly ground black pepper
1 cup crushed cornflakes
1/2 cup chopped pecans
2 Tbsp brown sugar
As needed, butter, unsalted
3 cups duck stock
1 bay leaf
1 cup dried cranberries
12 oz Brussels sprouts, cleaned and cut in half
2 slices bacon, diced small
As needed, Chicken Brodo

1. Combine the sea salt with the brown sugar. Place the duck legs in a shallow dish and coat with the salt mixture. Set the duck legs in the refrigerator for 24 hours.

2. Combine the granulated sugar, pepper, and the cinnamon stick in a coffee grinder and grind for 20 seconds. Place in a mixing bowl and add the kosher salt and cinnamon honey. Mix well.

3. Sprinkle half of the cinnamon mixture over the bottom of a bowl. Place the duck breasts skin side down in the pan. Sprinkle the remaining mixture over the breasts. Allow to sit for 2 hours, turning once after 1 hour. Remove the breasts from the cure, rinse gently, and pat dry. Reserve. 4. Gently wash the cured duck legs, pat dry, and reserve.

5. In a heavy cast-iron skillet, heat the vegetable oil over medium heat. Add the duck legs and cook on all sides until the skin is crisp. Remove and reserve the legs. Drain and reserve the fat.

6. In a heavy-bottomed braising pan, heat 4 Tbsp of the reserved duck fat over medium heat. Add the carrots, onions, celery, and pears and sauté until lightly brown. Add the tomato paste and cook, stirring constantly, 4–5 minutes. Add the merlot to deglaze the pan; simmer until the liquid is reduced by half.

7. Add the duck legs, juniper berries, bouquet garni, cloves, zest, crushed cinnamon stick, peppercorns, and veal stock. Add demi until it fills one-third of the pan. Cover tightly and place in a preheated 325°F oven. Cook until tender, 1–2 hours. Remove the duck legs from the liquid; cool. Strain the liquid and reserve.

8. Remove the meat from the cooled duck legs and reserve.

9. Peel the sweet potatoes, place in a saucepan, and cover with cold water by 2 in. Add a big pinch of salt and bring to a simmer over medium heat. Simmer until tender. Drain the potatoes and rice into a mixing bowl.

10. In a mixing bowl, whip the evaporated milk and the eggs to combine.

11. Add 2 Tbsp melted butter and the egg mixture to the sweet potato puree. Mix gently until combined well. Season to taste with kosher salt and pepper. Reserve.

12. In a medium mixing bowl, combine the corn flakes, pecans, and 2 Tbsp brown sugar. Mix well and reserve.

13. Divide 4 oz sweet potato mixture among 4 ovenproof ramekins. Add to each 2 oz duck leg meat and 1 oz braising liquid. Cover each with another 1 oz sweet potato mixture. Top completely with the corn flake mixture. Reserve the cobblers.

14. In a small saucepan, bring the duck stock, the bay leaf, and the dried cranberries to a simmer and cook for 10 minutes. Strain into a clean saucepan. Return to a simmer and reduce by half. Reserve.

15. Bring 1 gal heavily salted water to a rapid boil. Add the Brussels sprouts and cook until tender,3–5minutes. Plunge the sprouts into an ice bath to stop the cooking process. Pat dry and reserve.

16. Score the skin side of the duck breasts in a crisscross pattern. Place skin side down in a cast-iron skillet. Cook slowly over very low heat for about 1 hour or until the skin becomes thin and crisp.

17. While the duck is rendering, render the bacon in another cast-iron skillet. When the bacon is almost crisp, add the Brussels sprouts along with a little brodo. Season with salt and pepper to taste. Continue to cook the sprouts, adding brodo as needed, until they are tender and glazed.

18. Once the skin on the duck is crisp, turn over the breasts, and raise the heat slightly. Cook for 2 minutes or to the desired doneness. Allow to rest in a warm place.

19. At time of service, place the cobblers into a preheated 375°F oven for 10 minutes or until heated through.

20. Return the cranberry jus to a simmer and whisk in 2 Tbsp cold butter. Adjust seasoning if necessary.

21. Slice the duck breasts into 5 pieces each and place on heated dinner plates. Place 1 cobbler onto each plate. Divide the Brussels sprouts evenly among the plates. Dress the duck breasts with the cranberry jus and serve immediately.

This Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe looks a bit tedious to prepare. And the list of ingredients is pretty long, too. But you shouldn’t worry too much. The instructions are quite clear cut and they’re quite easy to follow. Just one tip though. Do not overcook the meat or the veggies, especially the veggies. Vegetables, when overcooked, are not really nice on the palate. And they lose a lot of their nutrients, too. Well, that’s that. Bon appétit!

Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter is a great starter for a dinner with friends. Gnocchi are scrumptious little Italian soft dumplings made with flour, eggs, potatoes, breadcrumbs, and cheese. You can actually buy frozen gnocchi from the supermarket. But you know what the experts say; it’s better if you make them from scratch. You just have to follow instructions. And if you don’t get them right the first time, you can always try again. So go ahead and try this recipe, you just might surprise yourself with your culinary skills.

Serves: 4

GNOCCHI

1 lb fresh ricotta, strained
1/3 cup grated Parmigiano-Reggiano
1 tsp kosher salt
1 egg, slightly beaten
1 cup all-purpose flour

GARNISH

Two 1½ lb Maine lobsters
1/2 cup fresh shucked peas
1 cup diced pumpkin
1 Tbsp clarified butter
2 Tbsp brown sugar
1 tsp sea salt

SAGE BUTTER

1/2 cup clarified butter
10 sage leaves
1/4 cup Giancarlo’s Brodo
1/4 cup extra-virgin olive oil

ASSEMBLY

To taste, salt
To taste, freshly ground black pepper
2 Tbsp butter, unsalted, diced
As needed, Vanilla Oil
8 Fried Sage Leaves

GNOCCHI

1. Place the ricotta, Parmigiano-Reggiano, salt, egg, and flour in a bowl and mix by hand slowly until all items are incorporated. Do not over mix.

2. Roll a piece of the dough into a cylinder about 1/2 in. Cut the cylinder into small pieces and roll each in your hand to the desired shape. Place on a pan lined with paper; freeze. Move frozen gnocchi to zippered plastic bags and keep frozen until ready to cook.

GARNISH

1. Cook the lobsters in boiling water for 4 minutes, then shock them in ice water.

2. Remove the meat from the lobsters. Slice the tail into slices, cut the knuckle and claw meat into medium-size pieces, and reserve.

3. Blanch peas in boiling salted water and then shock in ice water to stop cooking. Reserve.

4. In a bowl, toss the diced pumpkin with the butter, brown sugar, and salt. Place the pumpkin in a roasting pan and cook in a 350°F oven, turning occasionally, until tender, 5–7 minutes.

SAGE BUTTER

1. In a pan, heat the butter. Add the sage, simmer 1 minute, and add the brodo and olive oil. Bring to a light boil, mix with a blender stick, and season to taste.

ASSEMBLY

1. Bring a pot of salted water to boil and add the gnocchi. When all gnocchi rise to the top, carefully remove them to a bowl with a spider or slotted spoon and toss gently with 2–3 Tbsp of the sage butter.

2. In a sauté pan, heat 1 Tbsp of the butter and sauté the lobster lightly until just cooked. Add the pumpkin and cook 30 more seconds. Add the peas and the remaining 1 Tbsp butter. Remove from the heat; toss. In a bowl, gently add the garnish to the pasta with some more of the sage butter; season with salt and pepper. Place in 4 bowls or 4 roasted pumpkins, lace with more sauce if desired, and top with the Vanilla Oil and 2 Fried Sage Leaves.

Gnocchi are a good source of calcium, especially since this recipe also comes with a good helping of butter. And you get protein and good Omega 3 fatty acids from lobster, and loads of vitamin K, manganese, and vitamin C from peas. A yummy dish full of awesome health benefits. Don’t you think? Moreover, it’s just so visually aesthetic, your guests will definitely be admiring  this Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter the minute you come out of the kitchen with it. Trust me, food tastes even more delicious if it make a good first impression, especially if its on the eyes.

Salmon is absolutely one of my favorite meats. Well, since I only eat few meats, I guess that statement does not have that much weight. Still, I love salmon. I love it not just because it tastes yummy but also because it is full of healthy good stuff. Not only is salmon packed with the much lauded omega 3 fatty acids, it is also loaded with vitamin D, tryptophan, protein, and selenium. And since this dish has three ways of cooking this lovely meat, it’s like a triple treat! So check out the Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe below and treat yourself to this amazing “wonder meat”.

Serves: 4

ROASTED SALMON

Four 3-oz salmon mignons, skin removed
4 Tbsp extra-virgin olive oil
1 Tbsp finely minced fresh Italian parsley
To taste, sea salt
To taste, freshly ground black pepper

POACHED SALMON

Juice of 2 limes
Four 3-oz salmon mignons, skin removed
1 tsp Spice de Cosette
To taste, coarse kosher salt
To taste, coarsely ground black pepper
1 cup pinot noir
1 cup fish broth
1/4 cup diced fennel
1/4 2–3 Tbsp butter, unsalted, ice cold

GRILLED SALMON

1/2 cup walnut oil
1/4 cup lime juice
1/4 cup red vermouth
2 Tbsp minced shallot
1 Tbsp lemon honey
1 tsp dill
1/2 tsp soy sauce
To taste, freshly ground black pepper
Four 3-oz salmon mignons

ASSEMBLY

4 oz sautéed spinach or other vegetable
36 small potatoes parisienne
As needed, lime juice
As needed, extra-virgin olive oil
As needed, Mustard Cream

ROASTED SALMON

1. Brush the salmon mignons with the olive oil, parsley, then season with salt and pepper.

2. Place the filets skin side down on a lightly oiled roasting rack.

3. Roast in a 365°F oven for 2–3 minutes,until the salmon is just pink in the middle.

POACHED SALMON

1. Squeeze the lime juice over the top of the salmon. Sprinkle with the spice, salt, and pepper.

2. In a stainless-steel pan large enough to hold the liquid while covering the salmon, place the wine, broth, fennel, and celery; bring to a simmer. Reduce the heat to low; check temperature for about 160°F.

3. Add the salmon and poach until cooked through, 5–7 minutes. Remove the salmon from the liquid and reserve.

4. Strain the liquid and return to a clean stainless-steel saucepan. Boil the liquid until reduced to about 1/3 cup. Remove pan from heat. Whisk in the butter. Strain the sauce and season with salt and pepper to taste. Pour the sauce over the salmon just before serving.

GRILLED SALMON

1. In a small bowl, whisk together the oil, lime juice, vermouth, shallot, honey, dill, soy sauce, and pepper. Toss the salmon in the marinade. Cover the dish or Cryovac the salmon and marinade. Let sit at room temperature for 2 hours.

2. Drain the salmon well and pat dry. Reserve the marinade.

3. Oil a grill rack. Grill the salmon 2–3 minutes on each side, brushing often with marinade.

ASSEMBLY

1. Divide 1 oz fresh sautéed spinach or your favorite vegetable into 3 portions and place on plate. Place 1 serving of each type of cooked salmon on the spinach. Add small roasted potatoes or a scoop of Potatoes Parisienne .

2. Spoon mustard cream over the roasted salmon. Spoon sauce over the poached salmon. Spoon lime juice and extra-virgin olive oil over the grilled salmon.

This Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe is a bit of a hassle since you have to prepare the salmon in three different ways and then spend some time assembling it, too. However, it is all worth it. The deliciously creamy texture of this beautiful meat would surely make up for all the work you have to put into it. And it also has beautiful and equally healthy veggies in it, so you’re all set for healthville, if that’s what you want. Just be sure to follow the instructions and resist the urge to experiment if you’re not an expert chef. If you do that, you’ll be all right.

Pasta is among the most delightful foodstuffs in the world. Well, at least in my opinion. And pasta with greens is not only a yummy concoction but a very healthy one as well. Let’s check, shall we? Asparagus is high in vitamin K, folate, vitamin C, vitamin A, and various other health benefits. Peas are rich in fiber, manganese, vitamin C, and vitamin K while fava beans are chock-full of fiber and protein. Now, tomatoes are not actually green but it’s an equally super healthy vegetable in its own right what with it being rich in vitamins C, A, and K. Lastly, morels are rich in antioxidants, which helps in the prevention of cancer. So yes, not only does Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth sound utterly delicious, it also has an amazing list of health benefits. So if you want to start eating healthy, you can’t possibly go wrong with this yummy dish.

Serves: 6

1 lb dried penne pasta
2 Tbsp olive oil
12 spears asparagus, trimmed
5 oz shelled peas
5 oz fava beans, cleaned
4 Tbsp olive oil
4 garlic cloves
1 onion, small, chopped fine
5 Tbsp Italian tomato paste
1/4 cup red wine
6 leaves basil, chiffonade
1 tsp chopped parsley
1 cup tomato water
1 cup Chicken Brodo
5 oz morels
3 Tbsp butter, unsalted, diced
2 Tbsp extra-virgin olive oil
To taste, salt
To taste, freshly ground black pepper
4 vine-ripened tomatoes, core removed

1. Bring 1 gal heavily salted water to a rapid boil over high heat. Add the dried pasta and stir so the pasta does not stick together. Continue cooking, stirring often, until the pasta is al dente.

2. Drain the pasta and toss lightly with 2 Tbsp olive oil. Lay out on a half-sheet pan and place in the refrigerator to cool.

3. In a small saucepan, bring 1 qt heavily salted water to a boil, then keep at a simmer.

4. Blanch the asparagus spears, the peas, and the favas until al dente. Reserve.

5. In a saucepan, add oil, then the garlic and onions. Cook for 2–3 minutes.

6. Add the tomato paste and cook another minute, then deglaze with the wine.

7. Add the herbs, tomato water, and brood with the morel mushrooms and bring to a boil; simmer for 3 minutes.

8. Add the butter and oil, and season with salt and pepper, if needed.

9. Cut 2–3 cores from the tomatoes with a 3/4 -in. by 2-in. cutter (or any cutter you may have).

10. In a stainless-steel 4-qt braising pan, place the broth, pasta, favas, and peas. Cook for 2 minutes or until pasta is hot.

11. Mix all items for the dressing and toss with the tomato cores and the asparagus.

12. Place the pasta in bowls. Garnish with the tomatoes and 2 asparagus spears each.

This Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth dish sounds too good to be true, doesn’t it? I don’t blame anyone who might be skeptic about this yummy dish. But it really is healthy and it really is scrumptious. Now, I just have a few advice for this one. Make sure you clean the morel mushrooms really well but don’t let it get mushy. Also, make sure to just blanch the veggies and do not overcook the penne. Trust me, overcooked penne does not taste good at all.  If you follow all that, you’ll be able to delight your palate with this yummy and healthy pasta dish.

Crab meat, according to nutritionists, have a lot of health benefits to offer us humans. It is low in cholesterol, high in protein, selenium, and those wonderful omega-3 fatty acids that are very good for one’s health. And this dish has all sorts of lovely beans in it, which are high in protein, fiber, and antioxidants.  Also, crab meat is quite delicious because it has that strong rich flavor that any cook who like seafood would like to get their hands on.  You don’t believe me? Just try making this Crab Bean Cassoulet and you’ll find out just how flavorful crab meat is… because you’ll be able to smell it from miles away.

Serves: 4

1/2 lb dried red beans
1/2 lb dried white beans
2 carrots, cut in half
1 vanilla bean, split
6 cups Crab Broth
4 tsp butter, unsalted
1 onion, medium, chopped
1/4 cup molasses
2 cups tomato puree
1 tsp sea salt
1/4 tsp dry mustard
18 tsp red pepper flakes
1 Tbsp Worcestershire sauce
9 Tbsp butter, unsalted
1 cup seasoned dry bread crumbs
12 oz picked crabmeat
1/2 cup pancetta

1. Soak the beans in water overnight. Drain the beans; then cook them over slow heat with the carrots, vanilla, and Crab Broth for 1–2 hours or until almost tender. Drain the beans, saving the broth. Remove the carrots and vanilla bean.

2. In a heavy-bottomed pan, heat the butter and sauté the onion until soft. Add the molasses and tomato puree, simmer 2–3 minutes, and mix well. Add 3 cups of the reserved Crab Broth. Add salt, mustard, red pepper flakes, and Worcestershire sauce. Add the drained beans, cover, and cook on low for 1 hour.

3. In a sauté pan over low heat, melt 1 Tbsp of the butter and sauté the bread crumbs, stirring constantly for 1 minute or until lightly browned.

4. Adjust the seasoning of the bean mixture. Fold in the crabmeat and the remaining.

8 Tbsp butter. Place in small ovenproof casserole dishes and top with sautéed bread crumbs. Bake in a 375°F oven for 8–12 minutes.

Crab meat is among the most flavorful seafood in the world. I remember I could smell crab meat cooking from several meters away when my grandma used to cook it for dinner. Sadly though, I’ve only tasted a couple of bites of this flavorful meat my entire life because I’m quite allergic to them. After those two bites, I got red itchy blisters all over me. Not a very pretty sight, I tell you. Oh well, at least I was able to taste it at least once in my life. Now, I can only eat fake crab meat. Hehe. But then, if somebody would cook this delightful Crab Bean Cassoulet for me, I might just dare risk having those itchy blisters again.

The ingredients you need for Cassoulet:

 140g pork rind

140g smoked streaky bacon

300g garlic sausages

600g haricot beans (canned)

1 celery stick

1 small onion

1 large carrot

6 cloves of garlic

2 ripe plum tomatoes

25g goose fat

1 bouquet garni

8 pinches of sea salt

2 pinches of freshly ground black pepper

1 clove, lightly crushed

2 tsp lemon juice

The finishing touch:

4 confit duck legs

60g goose fat or 2 tbsp olive oil

40g dried breadcrumbs

1 clove of garlic, finely chopped

A handful of fresh parsley, coarsely chopped

Preparation:

Cut the meats into bite size pieces. Wash and drain the haricot beans and place in large saucepan add all the diced meat and cover with water. Bring to the boil and blanch for around 20 minutes. Drain the beans and meats and discard the cooking water.

Chop up the celery, onion and carrot, peel garlic cloves but leave them whole. Cut tomatoes into wedges. Preheat oven to 120C/fan 100C gas mark 2. Heat goose fat over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes, add tomatoes and bouquet garni and cook slowly for another 5 minutes. Add the beans and meats adding 1.2 litres of water. Bring to the boil, skim the top and add salt, pepper, clove and lemon juice.

Transfer to a casserole and place in the oven to cook uncovered for 2 hours stirring occasionally. Remove the Cassoulet from oven and bury the duck legs in the beans and sprinkle the goose fat, breadcrumbs and garlic over the top. Return to oven and cook for a further 2 hours. When ready serve in bowls and sprinkle freshly chopped parsley over the Cassoulet.

Salmon en croute is not difficult to make and served with new potatoes and broccoli makes a very healthy meal. Here is a great French recipe for this dish.

The ingredients you will need:

Approx 10g bunch of basil

Approx 5g bunch dill

60g unsalted butter at room temperature

Zest of 1 lemon

1kg fresh salmon skinned, pin boned and cut in half

1 tbsp wholegrain mustard

Plain flour, to dust

500g shortcrust pastry

1 x egg

Olive oil

Salt Black pepper

How to make delicious salmon en croute:

Preheat oven to 200°C/gas 6. Roll out the pastry using the slices of salmon as your guide and then leave in a cool place to rest. Soften the butter and place in a large bowl then roughly cut the dill and basil into it before adding the lemon zest. Season the mixture with salt and pepper. Pat the salmon fillets dry and season with salt and pepper. Spread your mixture on one side of the fillets and wholegrain mustard on the other. Sandwich 2 salmon fillets together.

Beat 1 egg to make egg wash. Place the salmon in middle of cut pastry and brush it with egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming away excess. Tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Lastly, season the salmon parcel with salt and pepper.

Bake the salmon portions in oven for around 30 minutes or until the pastry is golden brown.

I adore this dish because it is so very good for you. The basil and dill together with the creamy fish and crispy pastry just melt in the mouth and served with a chilled white wine makes a great dish that is so easy to make for a dinner party.