I saw this book featured on Oprah. Judging from her reaction his food must have tasted very good, even though it was very healthy. This chef was known for making the fattiest most caloric intense food, but did a total 180 after his son was diagnosed with diabetes. He revamped his cooking style and now views food as medicine for his whole family.
I was intrigued by his concept, but was a little frightened by the food. It did not look everyday to me. Has anyone seen a copy of this book and tried the recipes?
Never heard of it, but I'm interested - cookbooks always appeal to me, especially this variety. Keep us posted...
I was curious too. I saw the show and Oprah was absolutely going nuts over this sweet potato dessert he made. I checked the website for the recipe and it sure didn't look too light to me (see below). I wonder how "light" all the other recipes are.
Sweet Potato Brûlée
Recipe created by chef Michel Nischan
From the book Taste Pure and Simple
Seen on the show What to Eat to Prevent Common Health Hazards
Makes 6 servings
This custard is not as thick as a classic French crème brûlée, but is more like the Spanish version, crema catalana. Be sure the custard gets thick enough—it's worth the effort.
2 cups whole milk
1/2 cup raw cane sugar
1/2 vanilla bean, halved horizontally
8 large egg yolks
2 cups sweet potato juice (see Note below)
1/4 teaspoon salt
Grated fresh nutmeg to taste
2 tablespoons Kentucky bourbon
In a small saucepan, combine the milk, 1/4 cup of the sugar and the vanilla bean. Bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar dissolves. Do not let the milk boil. Strain through a fine-mesh sieve. Reserve the vanilla bean for another use.
Put the egg yolks in a double boiler and gradually whisk in the hot milk. Stir in the sweet potato juice and salt. Add the nutmeg.
Cook over simmering water for 30 minutes, stirring constantly, until the custard is as thick as soft pudding.
Preheat the oven to 300°F.
Strain the thickened custard through a fine-mesh sieve into a bowl. Ladle into six 8-ounce ramekins. Set the ramekins in a roasting pan and add hot water to come about halfway up the sides of the ramekins. Bake one the center rack of the oven for 30 minutes, or until set but not completely firm in the center.
Remove from the oven and let the ramekins cool on wire racks. Cover with plastic wrap and refrigerate for about 2 hours, or until thoroughly chilled.
Preheat the broiler, or plan to use a kitchen blowtorch.
Sprinkle 2 teaspoons of the remaining cane sugar over each chilled custard. Slide the dishes under the broiler so that they are about 3 inches from the heat source and broil for about one minute, or run the blowtorch slowly over the sugar to melt and caramelize it. Watch carefully to prevent the sugar from burning.
Heat the bourbon in a small saucepan over medium heat just until warm. Pour one teaspoon bourbon over each custard and ignite it with a match. Serve immediately.
Note: When you juice fruits and vegetables, buy more than you think you will need. Wash the sweet potatoes under cold running water. Scrub them lightly with a coarse pad or brush (there's no need to peel), then place in a juicer. To yield one cup of juice, you'll need about 1 1/4 pound of sweet potatoes.
I just looked up the book on Amazon and there's not too much information. There weren't all that many reviews and no sample pages or recipes.
What there was, though, were links to two recipe sites:
That second one seems to be an offshoot of a site that partnerships with companies to send e-mail. Proceed at your own risk.
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I saw this book too, and would like to get it because it uses so many fresh fruits and veggies in ways that look appealing to me. I don't know if it's light-light, but the Creme Brulee as an example is a lot lighter than a traditional creme brulee would be that uses heavy cream, and has the bonus of all the A vitamins and beta-carotene from the sweet potatoes. I don't think he's necessarily trying to make it ultra-light - just healthier while still keeping all the taste, which has become my new cooking style (I used to only cook ultra-light, but found I'm not so satisfied with ultra-light food anymore).
I think the reason that info on this book can't be found easily is because it's new - but now that it's been on Oprah, I'm sure people all over are looking for it (I am, for one!), which means they'll probably be hyping it soon.
I found it on Amazon.com, but I belong to the Good Cook Book Club and since I have to buy 2 more books to fulfill my agreement, I would prefer to buy it from them (there aren't too many that interest me in general since I already have all the ones I want!), so I'm waiting until they have it - they don't carry it yet.
yeah, me too. I am eating lots more fats now (the good kinds) than I used to eat. I just thought 8 egg yolks and 2 cups of whole milk (both bad fats) were a little curious in a healthy cookbook.
Originally posted by Grace
(I used to only cook ultra-light, but found I'm not so satisfied with ultra-light food anymore).
I agree, though, that he isn't necessarily shooting for a light cookbook - just a cookbook that uses nutrient dense foods.
I saw the Oprah show and wondered if anyone has tried to juice a sweet potato? Do you have to have a juicer or is there another way to get the juice? It sounds strange.
I dont know if the overall emphasis was on light as much as healthy- lower sodium, lower fat, more natural- nonprocessed organic foods.
However, if that crem brulee recipe was an indication- wow.
Also, I do not have a juicer? I'm wondering how vital would it be since two of the recipes included juiced ingredients. Does anyone know if you can use a food processor in place of a juicer?
Just thought I would bump up since the book came out over the weekend. Has anyone seen a copy? I went to a local kitchen store to peruse it, but they did not have a copy. I guess I will have to swing by one of the big chain bookstores. Did anyone see a copy?
You guys are killing me!! Not another one . Well I have a birthday coming up in about a week....hum
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