In Episode 6, Tracy Anderson interviews Paul Rosolie, daring conservationist, prolific author and award-winning wildlife filmmaker. Rosolie’s passion for protecting biodiversity has fueled his books, organizations, films and adventures. After his enlightening adventure into the uncharted territories of the Western Amazon, he wrote his first book Mother of God about his experience with wildlife and native tribes. Join Tracy and Rosalie for a riveting discussion about the importance of protecting our planet, the inspiration behind his creative projects, and the life or death moments of his journey through the Amazon.
Episode 6 of In My Kitchen is the feel good lunch. Come into Tracy’s kitchen to cook with her resident chef, Alexander Brown, while he cooks a savory lunch that is full of Omega-3s, antioxidants and anti-aging benefits. Chef Alex guides you in preparing a roasted tomato soup, salmon with potato and fennel arugula salad, and gluten-free chocolate chip and date cookies.
- High in antioxidants
- Anti-aging benefits
- Omega 3’s
- Feel good
Roasted Tomato Soup
- 3 lbs plum, heirloom, or roma tomatoes, cut in quarters
- 6 cloves garlic, left in skin and smashed
- 1 large red onion, cut in eighths
- 5 sprigs of fresh thyme
- 1 small sprig of fresh rosemary, removed from stem
- 3 tbsp olive oil
- Salt and fresh ground pepper
- 1/4-1/2 cup of chicken stock (if necessary)
Preheat the oven to 400°F. On a large baking sheet add tomatoes, garlic, onion, herbs and spread out evenly. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40-45 min.
Once tomatoes are done roasting, remove from the oven and let cool for 10 min. When they are done cooling, remove skin from garlic and thyme leaves from stems. Place all ingredients from the baking pan into a blender. Blend at high speed. Make sure to scrape the caramelized pieces from the baking pan, and add the pieces and juices into the blender. Blend soup on high for 30 seconds until everything is smooth. Taste soup to see if it is the right consistency. If it is too thick, add chicken stock until you reach the desired consistency. Pour soup into a bowl and serve immediately. Garnish with basil oil and croutons.
(makes 1 cup)
- 2 cups fresh basil leaves
- 1 cup extra virgin olive oil
Bring a medium pot of water to a boil. In a medium bowl, add ice and cold water to create an ice bath and set aside. Once the water is boiling, add basil and blanch for 30 seconds. Then remove basil and place into the ice bath. Once basil has cooled for 1-2 min, remove basil from the ice bath and squeeze out water from the basil. Then place basil into a blender.
Add olive oil to the blender and blend on high speed until smooth.
Now get a small mixing bowl, place a metal sieve lined with cheesecloth or a coffee filter in the bowl. Pour basil oil into the sieve and let the oil filter through to remove the basil solids.
You might need to use a spoon to help push the oil through the sieve. Pour oil into a glass container and place in the fridge. Save for later.
Salmon with Potato and Fennel Arugula Salad
- 4 (8-oz) filets of wild salmon
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tbsp olive oil
- 2 tsp fresh parsley for garnish, chopped (optional)
Preheat the oven to 450°F. Remove salmon from packaging and pat dry fish with a paper towel. If you don’t like the skin, cut it off. Now season the filet with salt and pepper.
Heat a cast iron or non-stick pan on medium high heat and add olive oil. Once oil is hot, place fish on the pan, presentation side down, and cook for 3-4 min or until golden brown. Flip fish over and repeat the process.
While the fish is cooking, take a small baking pan and place on the counter line. Line the pan with parchment paper.
Once the fish is golden brown on both sides, remove fish from pan and place on baking pan. Place a thermometer into the thickest part of the fish and see if the fish is at 145°F. If fish is under 145°F, place fish in the oven for 2-3 min or until done depending on thickness.
Once done, serve hot with brussel sprouts and potato puree.
To plate, lay out a desired portion of potato puree with a well for gravy. Pour the gravy into the well. Then lay a salmon filet on top of the potato puree. Place a small handful of the fennel salad next to the salmon. Eat and Enjoy!
- 4-5 medium russet potatoes, peeled and cut into quarters
- 4 tbsp vegan butter
- 1/2 tsp cracked black pepper
- 1 tbsp salt
In a medium pot add potatoes, cover with cold water and add salt. Place the pot on the stove and bring water to a boil. Once boiling, reduce heat to a simmer and cook for 15-20 min.
Once potatoes are fork tender, remove them from heat. Save one cup of potato water and set aside. Strain potatoes with a colander. Place potatoes into a stand mixer with whisk attachment. Add vegan butter and pepper, and whisk on medium speed, pausing to scrape the sides of the bowl.
Add 1 tbsp of potato water, at a time, to the mix while it is whisking until a smooth consistency is achieved. I recommend 2-3 tbsp depending on how starchy your potatoes are. Taste for seasoning and add more salt and pepper if desired.
Serve immediately and enjoy!
- 2 tbsp vegan butter
- 2 tbsp gluten-free flour
- 1 1/2 cup chicken stock
- 1 tbsp olive oil
- 2 cups shiitake mushrooms, sliced
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
In a small pot, add butter and turn on medium high heat. Let butter melt, then add flour and whisk for 2-3 min.
While whisking, slowly add chicken stock to the flour. Whisk constantly until gravy thickens, then reduce heat and simmer for 2-3 min. Now remove from heat and set aside.
Place a medium saute pan on the stove, turn heat to medium high and add olive oil. Let olive oil heat up and add mushrooms. Stir frequently for 5 min until mushrooms have cooked down. Remove mushrooms from pan and place into gravy.
Now pour gravy and mushrooms into a blender. Blend on high until mushrooms are incorporated into the gravy, then pour gravy back into the pot and keep warm. Add salt and pepper for flavor if desired.
Serve hot with potato puree. Enjoy!
Fennel and Arugula Salad
- 3 cups shaved fennel
- 2 cups baby arugula
- 1/4 cup fresh parsley, rough chop
- 1 lemon, juiced
- 1 tbsp olive oil
- Salt and pepper
In a medium mixing bowl, place fennel, arugula, and parsley. Then squeeze lemon juice, drizzle olive oil, and add salt and pepper for taste if desired, into the mixing bowl. Mix well.
Gluten Free Chocolate Chip and Date Cookies
- 1 cup vegan butter
- 1/4 cup granulated sugar
- 2 cups brown sugar
- 2 large eggs, leave out until room temp
- 2 tsp. vanilla extract
- 3 1/2 cups gluten-free flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 cups chocolate chips
- 1/2 cup dates, chopped small
Preheat oven to 350°F
In a stand mixer, add butter, granulated sugar and brown sugar. Blend together at medium speed for 1-2 min until cream-like. Now add eggs and vanilla, and mix for another 3 min.
In another bowl, combine gluten-free flour, baking soda, and salt, and whisk together. While the stand mixer is running, combine the dry ingredients with the wet ingredients and mix well. Pour chocolate chips and dates into the stand mixer and mix until everything is incorporated.
Place cookie dough in the fridge and let cool for 30 Min. Once cool, line a baking sheet with parchment paper and portion out the cookie dough with a 2-oz ice cream scooper. Make sure to separate the dough 2-inches apart and then press down on the dough with the palm of your hand. Bake for 12 min or until golden brown. Remove from the oven and let rest for 5 min. Then serve warm or save for later.