The Sexy Forever Recipe Bible (35 page)

Dice the peeled eggs and place in a large bowl. Add the mayonnaise, celery, chopped chives, and salt and pepper. Combine well, adjusting the seasonings.

Place a large dollop of egg salad in each lettuce leaf, then garnish with a few onion sprouts, if desired, and chives. Fold up and eat like a taco.

MAKES 4 TO 6 CUPS

radicchio cups with curried chicken

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

2 tablespoons Thai red curry paste

1 teaspoon yellow curry powder

3 tablespoons extra virgin olive oil

1 lime

3 chicken thighs, boned

1 cup chicken stock or broth, preferably
homemade

¼ cup mayonnaise

Sea salt and freshly ground black pepper

3 heads radicchio, leaves washed and separated

Chives, for garnish

In a glass or other nonreactive bowl, mix the curry paste and curry powder with 2 tablespoons of the olive oil and the juice from ½ of the lime. Place the chicken in the marinade and refrigerate for 30 minutes, turning once to evenly coat.

Preheat the oven to 375°F.

Place an ovenproof sauté pan over medium heat and add the remaining 1 tablespoon of olive oil. Sear the chicken for 3 minutes on each side. Add the stock and bring to a boil. Cover the pan with a lid and place in the oven to roast until the chicken is cooked through, about 30 minutes. Remove the chicken from the pan and allow to cool, reserving the juices. When cool enough to handle, chop the chicken into small pieces and reserve 1 tablespoon of the liquid.

In a small bowl, mix the mayonnaise and reserved liquid. Add the chicken and season to taste with salt, pepper, and a squeeze of juice from the remaining ½ lime.

Use each radicchio leaf as a cup. Trim with kitchen scissors, if necessary. Spoon the chicken filling into the radicchio cups, garnish with a crisscross of chives, and serve immediately.

MAKES 16 CUPS

appetizers, sandwiches, and sides

An appetizer … 
it’s a taste. Something special and small. While perusing menus at restaurants, I am usually most enticed by the appetizers. I find myself ordering two or three instead of an entrée. At parties, I love the cocktail hour most, mingling and sharing fabulous little nibbles passed on trays or set out in visually appealing designs. The appetizer, the starter to whet the appetite; it prepares the palate for what’s to come. An appetizer can also be a seated first course. Either way, it’s the introduction to the meal.

I don’t discriminate from fancy to casual. Sure, I love caviar, but a plate of
Buffalo Wings with Blue Cheese Dip
also holds a special place in my heart. A beautiful cheese plate might be my absolute favorite. Make sure to try the
Parmesan Crisps
, my ingenious alternative to a cracker. The
Grilled Scallops Wrapped in Prosciutto with Basil-Parsley Pesto
will rock your world.
Mini Burgers with Gorgonzola and Caramelized Onions
are always a crowd favorite. Some of these
recipes are labor intensive, like the
Mini Lettuce Cups with Minced Duck
, but they are worth it. I will never forget Tom Ford’s face when he bit into one. He designs clothes. I design flavor. Reciprocity.

I’ve also included a few favorite sandwiches and several special sides. I highly recommend you try the
Candied Tomato Tart
, based on the years I spent in Provence. Have the family or your guests sitting at the table when you make my famous (at least in my family!)
Whole Wheat Popovers
. They come out of the oven all puffed and fluffy and
amazing
! Serve with a salad and you will have a memorable meal. For those on my Sexy Forever Weight Loss Plan, reserve these for Level 2, and enjoy the rewards of reaching your goal weight. You deserve to love life and enjoy indulgences while keeping your slim waist.

crostini with homemade ricotta cheese

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

1 cup heavy cream

1 cup whole milk

¼ cup full-fat, plain yogurt

Sea salt

2 thin slices hard-crusted whole-grain bread

Place the cream, milk, and yogurt in a medium saucepan and heat over medium heat. Stir frequently until small bubbles form around the edge. Lower the heat and simmer for 20 minutes. Turn off the heat and allow to cool so that the whey (the watery liquid) and curds separate. Line a strainer with cheesecloth and ladle the ricotta into it. Allow the liquid to drain out of the cheese curds for a few minutes; then draw up the sides of the cheesecloth and scrape the ricotta into a bowl. Season with a little salt.

Toast the bread until golden brown. Spread the ricotta on the toast and serve. (Place any remaining ricotta in an airtight container and store in the refrigerator for up to 1 week.)

SERVES 2

whole-grain crostini with goat cheese and candied tomato relish

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

6
Candied Tomatoes

2 tablespoons julienned basil leaves

2 tablespoons extra virgin olive oil, plus more for brushing

Sea salt and freshly ground black pepper

1 loaf crusty whole-grain bread

6 ounces fresh goat cheese

Chop the tomatoes into small pieces. Mix in a bowl with the basil and olive oil and season with salt and pepper.

Thinly slice the bread to create 2 × 4-inch pieces. Brush the bread with olive oil and toast in the oven or a toaster oven until lightly browned. Smear with the goat cheese and top with the tomato relish.

MAKES 16

mozzarella marinara

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