Fun on the Set at ABC News 8 “CT Style”

July 24, 2013

Here I am again at ABC News Channel 8, on the set of “Connecticut Style,” with show host Teresa LaBarbera. It’s another segment on mindful eating, connecting to the senses by developing a palate using the five flavor characteristics: sweet, sour, salty, spicy, and bitter.

I’m also featuring my latest books, Asian Flavors Diabetes Cookbook (ADA 2012), winner of a 2013 Nautilus Book Award, and my first e-book Corinne Trang’s Essential Asian Condiments (Eggplant Press 2012). Watch as we have fun making a classic French bistro dish, Salade Niçoise, but with an Asian twist.

In the Kitchen: Salade Nicoise with an Asian Twist

(Serves 4)

For the Salad:
1 head Boston or oak leaf lettuce
2 cups steamed string beans
2 roasted red bell peppers
8 steamed or roasted fingerling potatoes, halved lengthwise
1/3 cup black olives
3 tablespoons grapeseed oil
1 pound protein (tuna or firm tofu, cut into ½-inch thick slices)

1)   On a large plate scatter the lettuce. In individual piles on top, arrange the string beans, roasted bell peppers, and potatoes. Scatter the olives on top.

2)   In a skillet over medium heat, heat the oil and pan-crisp the tuna (to desired doneness) or tofu on all sides. Drain and transfer to the salad.

For the sauce:
1/4 cup rice vinegar
1 teaspoon sriracha
1 tablespoon shiro-miso
1 tablespoon dark sesame oil
1/3 cup grapeseed oil
1 scallion, trimmed and thinly sliced
1 teaspoon peeled and grated ginger

3)   In a bowl, whisk together the rice vinegar, sriracha, miso paste, sesame and grapeseed oils, scallions and ginger. Drizzle over the salad. Serve.

(Click here for more information about my wellness program, The Yoga of Food. For my books, please go to my amazon author page. Thank you!)

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