The Sexy Forever Recipe Bible (15 page)

1 tablespoon butter

1 onion, sliced

1 celery stalk, sliced

1 red bell pepper, seeded and sliced

1 whole Dungeness crab, steamed whole and peeled, ½ cup crabmeat reserved for the relish

2 tablespoons tomato paste

2 cups dry white wine

4 cups chicken stock or broth, preferably
homemade

2 cups heavy cream

2 ears fresh corn, kernels removed and reserved for the relish

Sweet Corn and Crab Relish

Place a large stockpot over medium heat. Add the butter, onion, celery, and red pepper and cook for about 10 minutes to let the vegetables slowly sweat. Add the crab shells to the pot, mashing with a wooden spoon to break up the shells and release the flavor. Add the tomato paste, stirring with the shells until it begins to caramelize.

Add the wine to deglaze the pan. Bring to a boil, then lower the heat to a simmer and reduce by half. Add the chicken stock and cook over medium heat until it boils. Then lower the heat to a simmer for 10 minutes. Add the cream and still at a simmer reduce the entire soup again by half.

Strain through a medium sieve, pressing the shells and vegetables to extract all the flavor. Pour the strained bisque into a clean pot and add the corn cobs and any crabmeat not used for the relish. Cook on low for 5 to 8 minutes, until the bisque is thickened. Remove the corn cobs. Ladle into soup bowls and garnish with a generous spoonful of the sweet corn and crab relish. (
See
color insert
.
)

SERVES 4

sweet corn and crab relish

PROTEIN, VEGETABLES, INSULIN TRIGGERS
LEVEL 2

1½ cups corn kernels

½ cup lump crabmeat

1 jalapeño chile, seeded and finely diced (see
Note
)

1 tablespoon chopped flat-leaf parsley

Juice from ½ lemon

1 shallot or ¼ red onion, finely diced

Sea salt and freshly ground black pepper

If using ears, slice the kernels off the cobs. (Reserve the cobs to flavor the crab bisque.) Toss all the ingredients in a bowl. Serve immediately or store in an airtight container in the refrigerator.

MAKES 2 CUPS

fennel soup with ricotta whole wheat bruschetta

PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

4 medium fennel bulbs

4 cups chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

6 slices crusty whole wheat bread

1 garlic clove, split in half

12 tablespoons skim-milk ricotta cheese

Extra virgin olive oil, for drizzling

Freshly grated Parmesan cheese, for garnish

Slice a few of the feathery leaves from the tops of the fennel and set aside. Cut the stems off the fennel, leaving just the bulbs. Cut off any brown part on the bottom of the bulbs. Remove and discard any tough or bruised outer layers and slice the bulbs into ½-inch pieces.

Bring the stock to a boil and add the fennel. Cook until tender, about 20 minutes. Add a few chopped fennel leaves and season with salt and pepper.

Grill or toast the bread slices. While still hot, rub the toast with the garlic clove. Spread 2 tablespoons ricotta over each piece of toast and place a piece in each soup bowl.

Spoon the cooked fennel over the bread, then ladle in some of the stock. Drizzle a little olive oil over each bowl. Season with pepper, sprinkle with Parmesan cheese, and serve immediately.

SERVES 6

sweet vidalia french onion soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

3 sweet onions (Vidalia or Maui)

2 tablespoons olive oil, plus more for brushing

Sea salt and freshly ground black pepper

1 teaspoon mustard seed

1 teaspoon celery seed

1 teaspoon cracked black peppercorns

4 cups beef stock, preferably
homemade

¼ cup dry red wine (omit for Detox)

1 tablespoon Worcestershire sauce (see
Note
omit for Detox)

1 large portobello mushroom

4 slices Gruyère or provolone cheese

Slice the onions very thin with a sharp knife or a mandoline. Place a stockpot over medium-high heat. Add the 2 tablespoons olive oil and the onions. Sauté for about 10 minutes, then lower the heat to medium low. Add salt and pepper to taste, mustard seed, celery seed, and cracked peppercorns and continue to sauté the onions until caramelized to a deep golden brown, another 20 to 25 minutes.

When the onions are a rich brown, add the stock, wine, and Worcestershire. Turn the heat up to medium, and cook for about 15 minutes.

Preheat the broiler.

In the meantime, cut the stem off the portobello mushroom. Place the mushroom cap on its side and slice into 4 round thin pieces. Heat a large skillet over medium-high heat. Brush the mushroom slices with olive oil and place in the skillet, cooking for a couple of minutes on each side until lightly browned.

Ladle the soup into ovenproof bowls, preferably stoneware. Place a mushroom slice on top and then a slice of Gruyère. Put the bowls on a cookie sheet and place under the broiler for a minute or two, until the cheese gets brown and bubbly.

SERVES 4

NOTE
 Worcestershire sauce contains a small amount of sugar, but the small amount used creates only the slightest imbalance. If you are doing well on Level 1, feel free to add it.

broccoli soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2