The Sexy Forever Recipe Bible (42 page)

8 large eggs, hard-boiled and peeled

¼ cup
crème fraîche
or sour cream

Sea salt and freshly ground black pepper

½ ounce caviar

2 tablespoons finely minced fresh chives

Slice the eggs in half lengthwise, being careful not to tear the whites. Remove the yolks and press through a fine sieve or finely chop. In a small bowl, mix the yolks with the crème fraîche and season with salt and pepper. Spoon a little of the yolk mixture into each egg half and garnish with a dollop of caviar and a sprinkle of chives. Serve immediately.

MAKES 16

deviled eggs

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

6 large eggs

1 to 2 tablespoons mayonnaise

¼ teaspoon dry mustard (optional)

Sea salt and freshly ground black pepper

1 bunch chives, finely chopped

Paprika

Put the eggs in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce the heat a little until the water reaches a low boil and cook for 15 minutes.

Drain and run the eggs under cold water. Set aside to let the eggs cool.

When cooled, peel the eggs. Slice the eggs in half lengthwise. Place all the yolks in a small mixing bowl. Add the mayonnaise, mustard, if using, and salt and pepper to taste. Mash together with a fork until smooth and well combined.

Arrange the egg whites on a platter with the cavity side up. Spoon some of the filling into each hole until all are filled. Top with chopped chives and a sprinkle of paprika. Refrigerate until ready to serve.

MAKES 12

clams gratin with pancetta and arugula

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

Extra virgin olive oil

1 garlic clove, smashed

16 to 18 cherrystone clams, or other fresh clams, scrubbed

½ cup dry white wine

Sea salt and freshly ground black pepper

1 cup arugula

¼ cup pancetta or bacon, cooked until crispy, crumbled

Freshly grated Parmesan cheese, for garnish

Preheat the boiler.

In a large sauté pan over medium-high heat, warm enough olive oil to coat the pan. Add the garlic and allow it to brown. Add the clams and toss in the oil to coat. Add the wine and season with salt and pepper. Cover the pan and cook until the clams open. When they are opened, remove them from the heat immediately and allow to cool. (Discard any clams that do not open.) When the clams are cool enough to handle, discard the top half of the shells. Reserve the clam broth. Place the clams in their shells on a baking sheet.

Wilt the arugula in a hot sauté pan with a bit of olive oil. Remove from the heat to cool. Finely chop the arugula.

Spoon a little of the clam broth over the top of the clams and sprinkle with the pancetta, arugula, and Parmesan cheese. Place under the broiler for 3 minutes. Serve immediately.

MAKES 16

saffron mussels with red pepper rouille

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

Olive oil

2 tablespoons minced shallots

1 pound (about 16) mussels, scrubbed

¼ teaspoon saffron threads

1 cup dry white wine

1 tablespoon unsalted butter

Sea salt and freshly ground black pepper

¾ cup
Red Pepper Rouille

Fresh fennel leaves

In a large sauté pan over medium heat, add enough olive oil to cover the bottom of the pan. Add the shallots and mussels. Gently toss to coat with oil. Add the saffron and wine, cover, and cook until the mussels open, 3 to 4 minutes. (Discard any mussels that do not open.) Add the butter to the pan and season to taste with salt and pepper. Allow to slightly cool. When cool enough to handle, discard the top half of each shell and serve the mussels on the half shell with a dollop of rouille and a sprig of fresh fennel leaf.

MAKES 16

grilled scallops wrapped in prosciutto with basil-parsley pesto

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2