By Gerald Etter
It always seems as if we have just gotten over the excesses of the December and January holidays when suddenly, like an arrow to the heart — it’s Valentine’s Day.
This year in particular, with economic apprehension gnawing at fixed incomes, what is the diligent way to celebrate without going beyond what’s best for the health and well-being of our pocketbooks, as well as our bodies?
Think fish. Fish prepared in the microwave. Simply, quickly, with minimum odor. What could be more romantic, yet conservative?
Because of the microwave oven’s ability to cook foods fast while retaining lots of moisture, it’s a perfect vehicle for preparing fish. No fears of overcooked, dried-out fillets. Just nice, buttery and moist results.
It’s healthful, too
Not only is the microwave easy on fish, but it offers health benefits, as well. Because food won’t stick to the plate when microwaving, you don’t need to add butter or other fats.
Dr. Andrew Weil, founder of the Foundation for Integrative Medicine and director of the website (www.drweil.com), is a proponent of wild salmon, which contains high levels of omega-3 fats. These fatty acids, according to studies, appear to help lower triglyceride levels, increase your HDL, keep blood vessels healthy and aid in minimizing blood clotting.
In these recipes, if your microwave doesn’t have a turntable, be sure to rotate the microwave dish once or twice during the cooking process.
Honey-Mustard Glazed Salmon
2 salmon steaks (6 to 8 ounces each)
2 teaspoons honey
1 tablespoon Dijon-style mustard
Pinch of thyme
Place salmon in microwave-safe dish. In separate bowl, mix together honey, mustard and thyme. Drizzle mixture over salmon. Cover dish with microwave-safe plastic wrap, venting one corner. Microwave on high for 3 to 4 minutes (depending on your microwave’s power and your personal taste; I would go for the longer time, as I like my fish done the old fashioned way — flaky). Remove from microwave and let stand two minutes. Serve.
Makes two servings.
Salmon Fillets
with Orange Sauce
1 pound boneless and skinless salmon fillets
1 tablespoon butter, melted
2 tablespoons orange juice
1/8 teaspoon nutmeg
Salt and pepper to taste
Place fillets in 2-quart microwave-safe baking dish. Combine melted butter, orange juice, nutmeg, salt and pepper. Pour mixture over fish. Cover with microwave-safe plastic wrap, venting one corner. Microwave on high 4 to 6 minutes. Let stand two minutes before serving.
Makes four servings.
For an alternative to salmon, here is an orange roughy dish:
Orange Roughy with
White Wine and Mushrooms
1/2 pound fresh mushrooms,
cut into 1/4-inch slices
1/4 cup dry white wine
1 tablespoon olive oil
Salt and freshly ground pepper to taste
1 pound orange roughy fillets
Place mushrooms, white wine, olive oil, salt and pepper in 21/2-quart microwave casserole. Microwave on high, uncovered, 4 to 5 minutes, until mushrooms are tender.
Place orange roughy fillets on 10-inch microwave-safe pie plate with thickest parts to the outside (tuck any thin ends under). Pour mushroom mixture over fish. Cover with microwave-safe plastic wrap, vented in two places.
Microwave on high 4 to 5 minutes until thickest part of the fish is opaque. Let stand five minutes to finish cooking.
Makes four servings.
French-Thai cuisine is inexpensive,
and even more so earlier
By The Senior Snacker
For some people, a trip to an exotic-type restaurant serving strange-sounding food that is difficult to pronounce might be exciting. But not me.
So when I had a chance to try out Kao Tip, a gourmet French-Thai restaurant located in the Northeast, I did a double take. French? Thai? Me?
You have to keep a sharp lookout because if you blink you’re very likely to miss Kao Tip; it’s squeezed in between several little stores at 3520 Cottman Ave. But once inside, delicious aromas waft through this tastefully decorated establishment.
Early Bird is special
Opened just about a year ago by the Balamee family of Thailand — mother, son, daughter-in-law — the place is cozy, warm and inviting. It seats about 40 comfortably, with an upstairs perfect for private parties.
Recommended to us by reader Linda Hayes, Kao Tip (which means a type of rice) is open for dinner daily.
Its early bird special Monday through Thursday, 5 p.m. to 7 p.m., for just $9.95, is a delicious three-course meal. Starters include either a cup of soup or salad. My daughter opted for the lemongrass soup, a tangy and robust blend of spices and broth. I tried to be good and health conscious for a change, so I chose the Kao Tip salad featuring crisp fresh greens topped with a tangy peanut sauce.
Choosing an entrée was harder than one could imagine — so many mouth-watering choices, from pad Thai stir-fried rice noodles with shrimp or chicken, to charcoal grilled marinated beef with sticky rice and steamed vegetables, to tender pan seared tilapia with a sweet chili sauce.
I chose the shrimp satay — large shrimp marinated in Thai spices with coconut milk and grilled with peanut sauce. Wow!
My daughter (who happens to love Thai food) selected a roasted boneless half duck in tamarind sauce. It looked good enough to eat, and eat she did, oohing and aahing all the way through the meal.
Hungry as we were, we decided to add some appetizers — shrimp and corn steamed dumplings accompanied by a delicious sweet soy vinegar (just $4.95), and wonderful crispy marinated chicken wrapped in Thai pastry ($3.95).
Better to eat early
Desserts are limited at Kao Tip, but fear not. You will be more than satisfied with white or chocolate crème brûlée, fried banana with ice cream of the day, or white chocolate cheese cake (when it’s available).
With such great food at such reasonable prices, you just might want to consider eating early, since later the same meal will cost you $14.95. Alcohol at Kao Tip is BYOB.
For even more variety, you might want to skip to the Thai side of the menu to enjoy French-style food, such as crab cakes with beurre blanc sauce or Champagne cream sauce with saffron, garnished with French fries ($16.95). Also, steamed breast of chicken stuffed with sautéed mushrooms and spinach served with red Bordeaux ($17.95) or sautéed fresh filet of salmon served on Champagne cream sauce ($16.95).
One more bonus: You couldn’t ask for a more gracious or accommodating family to welcome you into their establishment and treat you almost like one of their own.
Kao Tip
3520 Cottman Ave., Philadelphia
215-708-8799
Open for dinner
Monday through Thursday, from 5 to 9:30 p.m.;
Friday and Saturday, 5 to 10 p.m.; and Sunday, 5 to 9 p.m.