BAKED SALMON STEAKS AND CREAM SAUCE
INGREDIENTS:
4 six-ounce salmon steaks about 1 inch thick 1 Cup dry white Vermouth
1/2 cup clam nectar
2 Tbsp minced shallots
1/2 clove garlic, minced
1 Cup whipped cream
1/2 cup parsley
1 Tbsp chives or the tops of green onions, minced Season with Salt & Pepper if desired.
Oven 350 degrees.
DIRECTIONS:
Use a pan or baking dish large enough that the Salmon Steaks do not overlap. Season with salt and pepper to your own taste.
Bake the steaks for about 10 or 15 minutes. The steaks should be just a little dark or opaque in the middle. Cover them and set them aside.
Use the fifteen minutes that the steaks are baking to make a sauce. In a small to medium sauce pan, mix the vermout, clam nectar, shallots and garlic. Bring the mix to a boil and let it boil until you have about 1/2 cup. Then you can add the whipped cream and bring the mix to a boil again. You should have about 1 1/2 cups.
Put about half of the mix into a blender. Set the blender to puree. Add the parsley. Stir this into the remaining half of the mix.
Boil the sauce until it coats a spoon. This should take about 3 minutes. You can add the juices from the pan with the chives (or green onions) to the sauce.
Serves 4
16 Carbs per serving.
LOW CARB TIRAMISU
INGREDIENTS:
Get unsalted butter or yogurt butter
4 ounces of ground almonds
1 tsp baking powder
1/2 tsp salt
6 large eggs
1/2 cup artificial sweetener
1 tsp pure vanilla extract
Oven 350 degrees
STEP 1:
DIRECTIONS:
Use a baking pan or dish about 10" X 1" with the butter. Line the pan with waxed paper or parchment, and grease the lining. Combine the almonds, baking powder and salt. Separate the yokes from the egg whites into separate dishes. Use an electric mixer and beat the yolks with the artificial sweetener until they are thick and bright yellow, about 3 or 4 minutes. Then add the vanilla and continue beating. Fold in the almonds. In a clean
bowl, beat the egg whites until they form firm peaks. Stir 1/2 of the egg whites into the almond mix. Fold in 1/2 of the remaining egg whites until they are barely combined and then add the remaining egg whites. Continue mixing until everything is thoroughly combined. Spread the mixture evenly all over the pan. Bake for about 20 to 25 minutes until the top springs back when you press it lightly. Let it cool. This is the almond cake part of the Tiramisu.
STEP 2:
INGREDIENTS:
5 Eggs
5Tbsp Artificial Sweetener
1 500 gram Container of mascarpone
1/2 cup strong black coffee
3 Tbsp rum
1/2 cup cocoa
DIRECTIONS:
Separate the yolks from the whites of the eggs. Place the yolks and egg whites in separate bowls. Beat the yolks with the artificial sweetener until the mixture is thick and yellow. In an electric mixer, beat the mascarpone into the egg yolk mixture on slow speed. Carefully scrape the bowl while the mixer is running. DO NOT BEAT IT FOR TOO LONG. THE MIXTURE WILLCURDLE.
Next, take the bowl of egg whites and using clean beaters, beat the egg whites into soft peaks. Stir 1/2 of the egg whites into the mascarpone mixture. Fold in the remaining egg whites.
Use a large dish with straight sides to lay out the Tiramisu. Cut the almond cake made in step one into 16 pieces like fingers. Cut the rectangle in half crosswise and then lengthwise. Then cut each of the four pieces into four equal pieces.
Combine the rum and coffee in a shallow dish. Sprinkle the bottom of the flat dish with cocoa. You can make a shaker by putting the cocoa into a sieve.
Dip a few of the almond cake fingers into the rum and coffee mix and line the bottom on the dish. DON'T SOAK THE FINGERS IN THE RUM MIX; JUST DIP. You don't want runny Tiramisu.
Spread about 1/2 of the mascarpone mix over the first layer of the Tiramisu, and sprinkle again with cocoa.
Refrigerate overnight.
Enjoy! |
