Whitefish with Braised Red Cabbage
This recipe was inspired by a side dish of cabbage that I had at a restaurant one evening. The combination of the bitterness of the cabbage, a touch of sweetness from the sugar and creaminess from the goat cheese is really perfect. It just cried out for a nice piece of seared whitefish like halibut that first time I had it. The maple carrot glaze was designed just for that purpose and adds a nice overall richness to the dish. For those on Coumadin the fish and sauce are great served over coconut rice.
This recipe is gluten-free and those who are lactose intolerant but can tolerate cheese may enjoy it. Those on Coumadin (warfarin) and those with GERD / Acid Reflux should avoid it.
Gnocchi with Tomato Mushroom Sauce
Gluten-Free Version | Low Sodium Version
I love gnocchi and this rich tomato mushroom sauce just makes it that much better. In the first iteration of this I used a single pepperoncini instead of the paprika. These are small pickled Italian peppers and the slight spiciness adds a lot to the sauce.
This recipe is safe for Coumadin (warfarin) users and those who are lactose-intolerant. Those with GERD / Acid Reflux should avoid it.
Eat well, eat healthy, enjoy life!
Timothy S. Harlan, M.D.
Dr. Gourmet
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Braising
Braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. I will often start by searing whatever I want to braise. This helps seal in the juices and the liquid ensures juiciness. Sear at a higher temperature with the oven at about 400°F and then reduce the heat to 325°F. This will keep the liquid just below the boiling point at 190 – 200 degrees.
By cooking at a low heat for a longer period of time, tougher cuts of meat turn out tender because the fibers are broken down slowly while the liquid – usually wine, stock or water – keeps food moist. The braising liquid can be used in making sauces.
