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January 28, 2007

Cioppino alla Toscana (Tuscan Fish Stew)

1/4 lb large shrimp, peeled, deveined
5 littleneck clams, soaked in cold water and well scrubbed
6 oz cleaned mussels, well scrubbed
1/2 large Dungeness crab, cleaned and cracked
1/4 lb cubed whitefish (cod, grouper, bass, trout, or halibut)
1 Tbsp extra-virgin olive oil
1 clove garlic, sliced
1 Tbsp dried basil
1/2 medium onion, chopped
Peel of 1/2 lemon, finely grated
1 tsp dried oregano
1 Tbsp fresh parsley, finely chopped
1 oz. dry white wine

In an 8-quart pot, heat the olive oil and saute the garlic and onions in the olive oil until translucent. Add the white wine, clams, basil and oregano. Cook covered until clams open (about 8 minutes). Remove opened clams and set aside. Discard any unopened clams. Add the crab and shrimp; bring to a boil slowly and cook until shrimp are opaque. Add the mussels and whitefish; allow simmering for an additional 10 minutes. Remove from heat; allow sitting for 10 minutes. Discard any unopened mussels. Add parsley and lemon peel, return to heat, simmering until shrimp turn pink.

Safe for South Beach Diet, Phase 1.

Serves 2. Per serving: 285 calories, 11 g total fat (2 g saturated fat), 147 mg cholesterol, 8 g carbohydrate, 34 g protein, 1 g fiber, 469 mg sodium

January 27, 2007

Chocolate Fondue

14 oz. Toblerone.
8 Tbsp cream
2 Tbsp kirsch

Melt the chocolate in a double boiler, then slowly add the cream. Finally, add the kirsch, and serve in fondue pots. Use pound cake, ladyfingers, fruit, and KRISPY KREMES for dipping.

Swiss Fondue

1/2 lb grated Emmentaller
1/2 lb grated Le Gruyere
1 clove garlic
1 1/2 cups dry white wine
1 tbsp lemon juice
3 tbsp flour
1 T kirsch (or more to taste)
pepper and nutmeg to taste

Bring wine to a temperature just below boiling, add the lemon, then slowly add the cheese and flour mixture, a handful at a time. Once the fondue comes to a low boil, transfer the fondue to a lighted fondue pot and add the kirsch, along with a pinch of pepper and nutmeg.