The Sexy Forever Recipe Bible (38 page)

16 whole mushroom caps, stems removed and discarded

¼ cup chicken stock or broth, preferably
homemade

3 tablespoons unsalted butter

3 cups mushroom stock or chicken stock or broth

3 tablespoons olive oil

½ yellow onion, finely diced

2 cups mixed wild mushrooms, thinly sliced (or regular mushrooms)

Sea salt and freshly ground black pepper

1 cup Arborio rice

½ cup dry white wine

½ cup finely grated Parmesan cheese

Fresh chervil leaves, for garnish

Preheat the oven to 375°F.

In an ovenproof dish, place the mushroom caps with the chicken stock and distribute 1 tablespoon butter over the mushrooms. Cover and bake for 25 minutes.

In a saucepan, bring the mushroom stock to a boil and reduce to a simmer to keep warm. Place a medium saucepan over medium-high heat. Add 2 tablespoons of the olive oil and the onion. Continuously stir the onion so it does not burn or caramelize. When the onion is soft, after about 5 minutes, add the sliced wild mushrooms and the remaining tablespoon of oil. Season with salt and pepper. Sauté for 10 to 15 minutes, until the mushrooms are browned and slightly crusty. Add the rice and stir to coat with oil, onion, and mushrooms. Add the wine and reduce until almost dry. Once the wine is reduced, add half of the stock while stirring constantly. As the liquid is absorbed, continue to slowly add the remainder while still stirring. Continue until the risotto is cooked through. Turn off the heat and add the remaining 2 tablespoons of butter and the Parmesan cheese. Stir gently to combine.

Remove the mushrooms from the oven and fill each cap with a spoonful of warm risotto. Garnish with the chervil. Serve immediately.

MAKES 16 CAPS

summer salad on a skewer

HEALTHY FATS, VEGETABLES, FRUIT
LEVEL 2

1 red onion, thinly sliced

¼ cup Champagne vinegar

1 teaspoon All Natural SomerSweet

Sea salt and freshly ground black pepper

¼ cup fresh raspberries

2 cups cubed (¾-inch) watermelon

1 bunch watercress, cleaned and picked over

1 tablespoon extra virgin olive oil

16 wooden skewers

Place the sliced onion into a bowl and add the vinegar, All Natural SomerSweet, salt, and pepper. Set aside for at least 15 minutes to pickle the onion.

Pass the raspberries through a fine sieve into a mixing bowl. Discard the seeds and pulp. Add the watermelon to the raspberries and season with salt and pepper. Add the pickled onion and toss gently to combine.

To assemble, place 1 large watercress leaf onto a skewer followed by a watermelon chunk. Continue until all skewers are complete. Arrange on a platter and sprinkle with the remaining pickled onion. Drizzle with the olive oil and serve immediately.

MAKES 16 SKEWERS

mini lettuce cups with minced duck

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

4 duck legs

Sea salt and freshly ground black pepper

2 tablespoons olive oil

1 head iceberg lettuce, washed

1 garlic clove, minced

2 scallions, white and some green parts, sliced

1 tablespoon soy sauce

1 teaspoon sesame oil

¼ teaspoon Asian chili paste

Juice from ½ lime

2 tablespoons toasted pine nuts (omit for Detox)

Preheat the oven to 375°F.

Season the duck liberally with salt and pepper, then coat the duck in 1 tablespoon of the oil. Place the duck into a roasting pan, skin side down. Place into the oven and roast for 30 minutes, then turn the duck and roast for another 30 minutes. When fully cooked, remove from the pan and set aside to cool.

Prepare 16 lettuce cups by cutting leaves into 3- to 4-inch round disks using kitchen scissors. Set aside.

In a sauté pan over medium heat, add the remaining tablespoon of the olive oil and the garlic. Toast the garlic until lightly browned. Set aside.

Mince the duck, including the skin, into small pieces and place into a bowl. Add the toasted garlic and the remaining ingredients and toss until combined. Adjust the seasoning. Spoon into lettuce rounds and serve immediately.

MAKES 16 CUPS

chicken drummettes

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