New Year's Resolution: Eat! And eat better.

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That pang in your stomach

Is it your New Year's Resolution complaining -- or are you just hungry?

Doesn't matter. The EuroCAST grill pan is here to deliver.

Start with the best quality, freshest fish you can find. In our grill pan you get consistent heat to stripe the fish with enticing grill marks. With little to no added oil.

And now you’ve got clean eating.

So, shove off,  Resolutions!  Let’s get hungry.

Grilled salmon with radicchio, pancetta, pine nuts, and balsamic vinegar

Beautiful with pink and green, aromatic with pancetta or bacon plus marjoram and basil. Your home will smell amazing. 

Beautiful with pink and green, aromatic with pancetta or bacon plus marjoram and basil. Your home will smell amazing. 

This recipe was a big hit mid-summer, so we're revisiting it now with an eye on great winter eats.

This is dinner in a (grill) pan. Simple, delicious.

Ingredients

  • 1 head radicchio, halved and sliced 
  • 8 slices of pancetta or bacon
  • 1 small onion, sliced thin 
  • 1 handful of fresh basil leaves
  • Small bunch marjoram leaves 
  • 1/2 cup pine nuts, toasted 
  • Extra virgin olive oil 
  • Good quality balsamic 
  • Kosher salt 
  • Black pepper 
  • 1 pound salmon fillet, skin on 

Procedure

  • Heat your EuroCAST grill pan until it is very hot
  • Add pine nuts and quickly shake around the pan to heat up and slightly toast the nuts to release their aromatic oils.

Caution: Be careful … EuroCAST pans have a lot of the features of a cast iron pan, but they get hot on a faster schedule. The pine nuts will take just two minutes tops in that hot pan. When they’re done just slide them into your salad bowl or set aside. 

After the nuts are done (no need to wipe out the pan):

  1. Cook the pancetta or bacon -- again, there's no need to wipe out the pan because the pancetta or bacon will leave a bit of delicious fat to flavor the onions
  2. Char the onions and place in the serving bowl
  3. Without wiping out the pan, char the radicchio slices about 1 minute on each side and put in serving bowl
  4. Add the basil leaves to the bowl and then put toasted pine nuts on top
  5. Drizzle the salad with 4 T. olive oil and 2-3 T. balsamic vinegar
  6. Taste and season with salt and pepper
  7. Gently toss to bring the ingredients together.

Salmon

  1. Add 1 T. olive oil to the hot pan
  2. Sear the salmon skin side down until the edge begins to curl in and the skin begins to shrink slightly
  3. Gently flip over and cook until just pink in the middle

Serve salmon along with the radicchio salad and boiled, quartered new potatoes.

Serving suggestion: Boil up some potatoes in your EuroCAST sauce pan. A bit of red pepper flakes and flat-leaf parsley. Do you want butter on them? Try some very high-quality extra virgin olive oil. Just a bit goes a long way because the best oils have great flavor. And the fat is simply better for you. But mainly ... it's a small thing that creates huge taste.

Serving suggestion: Boil up some potatoes in your EuroCAST sauce pan. A bit of red pepper flakes and flat-leaf parsley. Do you want butter on them? Try some very high-quality extra virgin olive oil. Just a bit goes a long way because the best oils have great flavor. And the fat is simply better for you. But mainly ... it's a small thing that creates huge taste.

Say cheese!

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You can bet if a packaged food label says "low calorie" or "low fat" then what's in the package is high in chemicals. And won't taste as good as the real deal. 

Diet or not, it's best -- always, always -- to eat real food with the fullest amount of flavor. Great food boosts your body's signals that it's satisfied. If you're on a diet, then great food can be part of making the diet easy to stay on it. If you're not on a diet, then great food is ... well, you know, great food. 

Cheese, if you like cheese, is one of the best ways to get your body to say, "I only need tiny little bits of this smeared on good crackers, please, because I want to linger over this." A bit of cheese before dinner actually means you'll be able to eat less dinner, and eat it with a luxuriously slow pace. Everyone wins. 

And as go-go 2018 as you might feel right now, don't forget how you felt at the end of 2017: I need to slow down and enjoy this moment. So, cheese, yes, and just linger over it. 

Pecan, jalapeno, and lemon cheese ball

This was a hit in our Memorial Day extravaganza last year. This is a cheese ball elevated with a creaminess and crunchiness you will adore on a cold January evening. 

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This hero’s cheese ball is sublimely easy to put together, and it’s so delicious that -- if you give it to a kid on a little cracker with a slice of carrot or radish -- you’ve got a kid eating vegetables.

Oh, and this also is the perfect solution for any adult you might know who needs a little veggie intervention. Not everyone enters adulthood with a reasonable commitment to eating his or her vegetables. Nothing like cheese to make that commitment happen in the New Year. 

Ingredients

  • 4 slices bacon 
  • 1 small onion quartered 
  • 1 jalapeno split in 2
  • 2 cloves garlic 
  • 4 tablespoons good-quality salted butter
  • 1 cup shredded extra sharp cheddar cheese 
  • 3 ounces fresh goat cheese
  • 4 ounces cream cheese
  • Zest from 1 lemon 
  • 4 T. Finely chopped parsley  
  • ⅓ cup roughly chopped pecans 

Preparation

  1. A few hours before serving (or the day before), allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
  2. Set aside the pecans, lemon zest, and parsley. 
  3. Fry the bacon in your 10" EuroCast skillet (check our site to get one if you don't have one yet) Remove to drain on paper towels when the bacon is crisp. 
  4. In the bacon drippings still in the pan, add onion, pepper and garlic over low heat and sauté until onions are translucent.
  5. Allow to cool slightly. 
  6. Put everything except the pecans, lemon zest, and parsley in the bowl of a food processor fitted with the blade attachment. Beat until smooth, scraping down the sides of the bowl. This should take about 4 minutes.
  7. Divide the blended mixture between two pieces of waxed paper and gently form the first one into a ball, and the second one into a log. 
  8. Place them both in the refrigerator for at least 30 minutes or until firm enough to work with.
  9. Now it’s time for the pecans, lemon zest, and parsley. Mix the pecans, parsley, and lemon zest together on a large plate, then roll the cheese ball around the plate. Cover any surfaces with a sprinkling of the mixture and pat into the sides until it is evenly coated. Repeat with the log.
  10. Wrap them both well in plastic wrap and refrigerate. About a half hour before you’re ready to serve, let the cheese to sit out to soften. 

Serve with good plain crackers or small toasts, a variety of crisp sturdy vegetables.

Veggie suggestions

To make the plate pretty and inviting, we lay out carrot slices, sliced cucumbers, radishes, endive spears, peapods, green beans, radicchio leaves, zucchini slices, frisée, and cherry tomatoes. Not everything may be eaten, but everything is a feast for the eyes, and that’s part of the fun.

I love serving bowls of fresh herbs along side this board — arugula, flat leaf parsley, sage, cilantro and also little bowls of fresh cracked black pepper and red pepper flakes. 

The Pleasure Pan

A guy I work with said that EuroCAST cookware is the "health pan" because its great non-stick performance means you can use less oil and still get full flavor. 

When I cook, I'm buying healthy and cooking healthy ... for the sheer pleasure of eating great food. So being a "health pan" for me means it needs to be a "pleasure pan", too. And so it is. 

That's a resolution I can stick with every day. 

Happy New Year!

 

Click on our lovely ad to hop on over to our Instagram feed. Follow us! Comment! Give us ideas for future ROTW! You know, generally, don't be a stranger. We'd love to see more of you in 2018. And 2019. And ... you get it. Click!

Click on our lovely ad to hop on over to our Instagram feed. Follow us! Comment! Give us ideas for future ROTW! You know, generally, don't be a stranger. We'd love to see more of you in 2018. And 2019. And ... you get it. Click!

Paul WardComment