My friend Havilah Capshaw is amazing. She has many roles in life, but the one you’ll really like is her role as a fabulous cook and cooking teacher.
You’ll find her soon on iTunes, but This Week, I want to give you a sneak peek as Havilah demonstrates some basic recipes.
Havilah very much believes that the key to successful cooking lies in knowing a few basic techniques, choosing good, fresh ingredients, and having the right recipes. Her simple dinner of flattened pan grilled chicken breasts topped with basil pesto, grilled asparagus, and heirloom tomatoes drizzled with cinnamon-infused pear balsamic was incredibly flavorful. It was served on a bed of cooked cauliflower that had been mixed in the food processor with minced garlic, parmesan cheese, a little salt, and a dollop of cream, and some sauteed kale.
Mixed berries are so often a good choice for dessert. If you have several types of berries, you can cater to the tastes of your guests who may like one, but not another. Sugar-free whipped cream is a snap to make (1 cup heavy cream, 4 packets Splenda, 1 tsp. good vanilla — either made in a whipped cream dispenser or with a hand mixer). A few crumbs of crushed amaretti cookies and a mint leaf complete the presentation.
In this variation, Havilah uses a little honey Greek yogurt.