Recipes: A French Dinner for Guests

the recipes

october 2002

A French Dinner for Guests

Shallot and Walnut Croûtes

(makes 8 pieces)

8	rounds French bread, cut 1/2-inch thick
	olive oil for misting
Topping:
2	teaspoons olive oil
5	large firm shallots, minced
1	tablespoon red wine vinegar
8	walnut halves, toasted and chopped
2	tablespoons crumbed blue cheese

Preheat the oven to 400°F.
Lay the bread rounds on a large baking sheet and lightly mist with olive oil. Toast the bread rounds until lightly browned and crunchy, 10 to 12 minutes. Set aside to cool.
To make the topping: Heat the olive oil in a medium skillet over medium-high heat. Add the shallots. Reduce the heat to medium-low and sauté until shallots are very soft, about 15 minutes. Increase the heat to medium-high and stir in the vinegar. Stir for another 2 to 3 minutes until shallots are caramelized. Remove from heat and stir in walnuts. Set aside.
When ready to serve, preheat the oven to 375°F. Arrange the toasts on the baking sheet and divide the shallot mixture between the toasts. Sprinkle with the crumbled blue cheese.
Bake for 5 to 7 minutes, until cheese is melted and toasts are warmed through. Serve croûtes hot with the field greens salad.

Per 2-toast serving:	156 calories (40% calories from fat), 5 g protein, 7 g total fat (1.5 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 3 mg cholesterol, 235 mg sodium, 136 mg potassium
Diabetic exchanges:	1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1 fat

Mixed Field Greens with French Vinaigrette

(makes 4 servings)

12	cups mixed baby lettuces and greens, washed and dried
2	tablespoons minced parsley
2	tablespoons minced fresh chives
Vinaigrette:
2	heaping teaspoons French Dijon mustard
1/4	teaspoon sea salt (optional)
3	tablespoons white wine vinegar
3	tablespoons olive oil

Place the lettuces and greens, parsley, and chives in a large salad bowl.
In a small cup, whisk together the mustard, sea salt (if using), vinegar, and oil. Drizzle over the greens and lightly toss.
Divide between 4 large plates. Place 2 croûtes on each plate and serve.

Per serving (salad only):	129 calories (71% calories from fat), 3 g protein, 11 g total fat (1.4 g saturated fat), 7 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 105 mg sodium, 622 mg potassium
Diabetic exchanges:	1/2 carbohydrate (1 1/2 vegetable), 2 fat

Ganbas Sautés aux Epices (Sautéed Shrimp with Spices)

Guillaume Lubard, Alcazar
Paris, France

(Reprinted from The Joslin Diabetes Great Chefs Cook Healthy Cookbook by Frances Towner Giedt and Bonnie Sanders Polin, Ph.D., Simon & Schuster)

Chef Lubard of Alcazar in Paris is a master of many cuisines. Here he shares a shrimp dish with spices that remind us of the Far East. You will love the sweetness of the shrimp with the sharp spices along with the rich sauce that makes you feel as if you are cheating-but you're not. Bon appétit.

24	frozen tiger prawns, about 1 pound total
1	large red bell pepper
2	medium leeks, white part only
2	medium zucchini
2	medium carrots, peeled
Sauce:
1	green bell pepper
1/2	teaspoon ground ginger
1	teaspoon curry powder
1/2	teaspoon turmeric
1/4	teaspoon ground cinnamon
1/4	cup light cream
2	teaspoons olive oil
1	ounce preserved ginger*
	salt (optional)
	freshly ground pepper
	handful of chopped fresh coriander (cilantro)

Preheat the oven to 200°F.

Defrost the prawns just before you are going to use them. Shell and devein. Remove the seeds from the bell pepper and wash the leeks. Slice all vegetables into thin julienne strips.

To make the sauce: Mix bell pepper strips with the spices and bake for 1 hour. Place the mixture in a food processor or blender and add the light cream. Purée until smooth. Transfer mixture to a saucepan and keep warm until serving time over a low heat.

Heat 1 teaspoon oil in a wok or heavy pan, and add the ginger and vegetable mixture. Cook for 2 to 3 minutes. Season to taste with salt (if using) and pepper. In another pan, heat the remaining oil, and sauté the prawns for 1 minute on each side.

Place the vegetable mixture on a serving plate and top with shrimp. Drizzle with the sauce and sprinkle with the coriander.

*Available in Asian markets.

Makes 4 servings.

Per serving:	205 calories (28% calories from fat), 6 g total fat (2 g saturated fat), 18 g protein, 20 g carbohydrates, 5 g dietary fiber, 144 mg cholesterol, 195 mg sodium, 783 mg potassium
Joslin choices:	2 very-low-fat protein, 1 carbohydrate (bread/starch), 1 fat

Rice Provençal

(makes 4 servings)

1	teaspoon olive oil
1	medium onion, minced
1	cup minced fennel bulb
1	cup long-grain rice
2	cups canned low-fat, low-salt chicken broth
2	tablespoons freshly grated Parmesan cheese
	sea salt (optional)
	freshly ground pepper

In a large nonstick saucepan, heat oil over medium heat. Add the onion and fennel, and sauté until vegetables are quite soft but not browned. Stir in the rice.
Add the broth, cover, and reduce heat to low. Cook until rice is tender and it has absorbed all of the broth. Add the Parmesan cheese and fluff with a fork. Season with salt (if using) and pepper to taste. Serve hot.

Per serving:	220 calories (10% calories from fat), 6 g protein, 2 g total fat (0.8 g saturated fat), 42 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 103 mg sodium, 207 mg potassium
Diabetic exchanges:	3 carbohydrate (2 1/2 bread/starch, 1 vegetable)

French Plum Tart

(makes 4 servings)

1	pastry shell
4	firm, ripe plums
	refrigerated butter cooking spray
Custard:
1	large egg
1/3	cup Splenda
1/4	cup all-purpose flour
1	cup evaporated skim milk
1	tablespoon cognac OR
1	teaspoon vanilla extract
1	tablespoon sugar
2	teaspoons grated orange zest

Preheat oven to 375°F. Line a 7-inch tart pan with the pastry. Cover with a sheet of aluminum foil and press down into the crevice. Fill the aluminum cover with beans, rice, or pie weights. Bake for 10 to 12 minutes, until lightly golden. Remove from oven and set on a wire rack to cool. Remove foil and beans or rice or pie weights. Discard foil, and beans or rice if used.
Meanwhile, cut plums in half and discard the pit. Arrange the plums, cut side down on the partially baked tart shell. Lightly spritz the plums with butter spray and bake for 15 minutes, until plums begin to soften.
While tart is baking, whisk the egg and Splenda until egg is thick and yellow colored. Whisk in flour, then evaporated milk and cognac or vanilla. Spoon the custard mixture around the bottom of the plums. Combine the sugar and orange zest. Sprinkle over the plums. Return the tart to the oven and bake for another 20 minutes, or until the custard is puffed and golden.
Let cool before serving.

Per serving:	209 calories (32% calories from fat), 6 g protein, 8 g total fat (1.4 g saturated fat), 33 g carbohydrate, 1 g dietary fiber, 37 mg cholesterol, 198 mg sodium, 259 mg potassium
Diabetic servings:	2 carbohydrate (1 bread/starch, 1//2 fruit, 1/2 skim milk), 1 1/2 fat

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.