The Ultimate Comfort Food Makeover with Julie Albert and Lisa Gnat

The Ultimate Comfort Food Makeover with Julie Albert and Lisa Gnat

Recorded LIVE on Monday, January 11, 2021 at 7:30 PM
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UPCOMING LIVE STREAMS COOKING 

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COOKING

Looking to ditch your deep fryer but still longing to satisfy your comfort food cravings? We've got all the tasty tips and tricks, along with an easy and delicious recipe that'll have you chowing down with abandon, sure to satisfy your soul without wrecking your waistline.

Supported by the Kolel Legacy Fund at the Jewish Foundation.

To buy the Bite me Balance cook book, click here. 


I do deserve a break today, and you know what? So do you, and you’re going to get

it here thanks to Golden Gnat (over five billion Biters served) and her keen give–the– people–what–they–want palate. Though not a grad of Hamburger W, she’s put the healthy in this happy meal with a rejigged riff on the classic fish sandwich. Processed cheese?

Gone. Fried filet? Replaced with buttermilk and panko–coated flaky white fish that is baked until crunchy. The tangy tartar sauce has been lightened up and the mushy steamed bun has been swapped out for a sweet toasted brioche. C’mon, sing it with me people . . . duh duh duh da dah, we’re lovin’ Lisa.

SERVES: 4 PREP TIME: 15 MINS COOK TIME: 10 MINS 


Tartar Sauce

½ cup light mayonnaise

¼ plain Greek yogurt

2 tbsp chopped dill pickles

4 white fish fillets, such as halibut, cod, grouper, or snapper (6 oz each)

2 tsp olive oil

4 brioche buns, toasted

4 romaine or butter lettuce leaves 1 tomato, sliced into 4 slices

4 dill pickles, sliced

2 tbsp apple cider vinegar

1 tbsp chopped fresh flat–leaf

parsley

    1 garlic clove, minced

    2 tsp capers, drained and chopped

2 tsp finely chopped chives

¼ tsp kosher salt

¼ tsp freshly ground black

pepper

Baked Fish

½ cup buttermilk

½ cup panko (lapanese breadcrumbs)

¼ cup flour

¼ tsp mustard powder

¼ tsp paprika

¼ tsp kosher salt

¼ tsp freshly ground black

pepper

    1. For the tartar sauce, whisk together the mayonnaise, yogurt, pickles, apple cider vinegar, parsley, garlic, capers, chives, salt, and pepper until well combined. Cover and refrigerate until ready to assemble.

    2. Preheat the oven to 425ºF and line a baking sheet with parchment paper.

    3. For the baked fish, place the buttermilk in a bowl. In another bowl, combine the panko crumbs, flour, mustard powder, paprika, salt, and pepper. Dip the fish into the buttermilk and then into the panko mixture. Press well to make the coating stick on all sides. Place on the prepared baking sheet, drizzle with olive oil, and bake 10 minutes, until the fish is cooked through and flakes easily.

    4. To assemble, spread a generous amount of tartar sauce on each side of the buns. Place a lettuce leaf on the bottom bun and top with the fish, tomato, pickles, and top bun. Serve immediately.




CRISPY ROASTED 
smashed potatoes
may have been a potato sack star (reigning champ ’84–’87), but my sister has it in the bag when it comes to turning the humble spud into a showstopper. Here, she has
created a smashing success of a side dish: mini potatoes are boiled until fork tender, and then gently “smashed,” seasoned with olive oil and garlic, and baked until crisp on the outside and creamy on the inside. The perfect marriage of golden French fries and fluffy baked potatoes, these superb spuds are finished with a little Parmesan and topped with sour cream and chives. Impressive (much like my race ribbons) and super simple, these tasty tubers are Lisa’s very own triumphant hop to glory.

SERVES: 6 PREP TIME: 10 MINS COOK TIME: 35 MINS 

22 mini red or mini Yukon gold potatoes (about 2 lb), scrubbed clean
3 tbsp olive oil
    1 garlic clove, finely minced
½ tsp kosher salt
¼ tsp freshly ground black pepper, divided
¼ tsp dried thyme, divided
¼ cup freshly grated Parmesan
cheese
½ cup sour cream, for garnish
    2 tbsp chopped fresh chives, for garnish
    1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
    2. In a medium pot, cover the potatoes with cold water and add a generous sprinkle of salt. Bring to a boil over medium heat and cook for 14–16 minutes, until fork tender. Drain and set aside until cool enough to handle.
    3. Place the potatoes on a flat surface and use a potato masher or the bottom of a glass or jar to lightly press each potato to a ¾-inch thickness. The potatoes don’t have to be completely flat; you want to keep them in one piece. Transfer each smashed potato onto the prepared baking sheet.
    4. In a small bowl, combine the olive oil and garlic. Brush the top of each potato with half the mixture.
    5. In a separate small bowl, mix the salt, pepper, and thyme. Sprinkle half the mixture over the potatoes and roast for 10 minutes. Flip the potatoes and brush with the remaining olive oil mixture and sprinkle with the remaining salt mixture. Return to the oven and bake for 10 minutes more. Remove from the oven and sprinkle Parmesan over the potatoes. Return to the oven to melt for 1 minute.
    6. To serve, top each smashed potato with a dollop of sour cream and some chopped chives.

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Looking to ditch your deep fryer but still longing to satisfy your comfort food cravings? We've got all the tasty tips and tricks, along with an easy and delicious recipe that'll have you chowing down with abandon, sure to satisfy your soul without wrecking your waistline.

Supported by the Kolel Legacy Fund at the Jewish Foundation.

To buy the Bite me Balance cook book, click here. 


I do deserve a break today, and you know what? So do you, and you’re going to get

it here thanks to Golden Gnat (over five billion Biters served) and her keen give–the– people–what–they–want palate. Though not a grad of Hamburger W, she’s put the healthy in this happy meal with a rejigged riff on the classic fish sandwich. Processed cheese?

Gone. Fried filet? Replaced with buttermilk and panko–coated flaky white fish that is baked until crunchy. The tangy tartar sauce has been lightened up and the mushy steamed bun has been swapped out for a sweet toasted brioche. C’mon, sing it with me people . . . duh duh duh da dah, we’re lovin’ Lisa.

SERVES: 4 PREP TIME: 15 MINS COOK TIME: 10 MINS 


Tartar Sauce

½ cup light mayonnaise

¼ plain Greek yogurt

2 tbsp chopped dill pickles

4 white fish fillets, such as halibut, cod, grouper, or snapper (6 oz each)

2 tsp olive oil

4 brioche buns, toasted

4 romaine or butter lettuce leaves 1 tomato, sliced into 4 slices

4 dill pickles, sliced

2 tbsp apple cider vinegar

1 tbsp chopped fresh flat–leaf

parsley

    1 garlic clove, minced

    2 tsp capers, drained and chopped

2 tsp finely chopped chives

¼ tsp kosher salt

¼ tsp freshly ground black

pepper

Baked Fish

½ cup buttermilk

½ cup panko (lapanese breadcrumbs)

¼ cup flour

¼ tsp mustard powder

¼ tsp paprika

¼ tsp kosher salt

¼ tsp freshly ground black

pepper

    1. For the tartar sauce, whisk together the mayonnaise, yogurt, pickles, apple cider vinegar, parsley, garlic, capers, chives, salt, and pepper until well combined. Cover and refrigerate until ready to assemble.

    2. Preheat the oven to 425ºF and line a baking sheet with parchment paper.

    3. For the baked fish, place the buttermilk in a bowl. In another bowl, combine the panko crumbs, flour, mustard powder, paprika, salt, and pepper. Dip the fish into the buttermilk and then into the panko mixture. Press well to make the coating stick on all sides. Place on the prepared baking sheet, drizzle with olive oil, and bake 10 minutes, until the fish is cooked through and flakes easily.

    4. To assemble, spread a generous amount of tartar sauce on each side of the buns. Place a lettuce leaf on the bottom bun and top with the fish, tomato, pickles, and top bun. Serve immediately.




CRISPY ROASTED 
smashed potatoes
may have been a potato sack star (reigning champ ’84–’87), but my sister has it in the bag when it comes to turning the humble spud into a showstopper. Here, she has
created a smashing success of a side dish: mini potatoes are boiled until fork tender, and then gently “smashed,” seasoned with olive oil and garlic, and baked until crisp on the outside and creamy on the inside. The perfect marriage of golden French fries and fluffy baked potatoes, these superb spuds are finished with a little Parmesan and topped with sour cream and chives. Impressive (much like my race ribbons) and super simple, these tasty tubers are Lisa’s very own triumphant hop to glory.

SERVES: 6 PREP TIME: 10 MINS COOK TIME: 35 MINS 

22 mini red or mini Yukon gold potatoes (about 2 lb), scrubbed clean
3 tbsp olive oil
    1 garlic clove, finely minced
½ tsp kosher salt
¼ tsp freshly ground black pepper, divided
¼ tsp dried thyme, divided
¼ cup freshly grated Parmesan
cheese
½ cup sour cream, for garnish
    2 tbsp chopped fresh chives, for garnish
    1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
    2. In a medium pot, cover the potatoes with cold water and add a generous sprinkle of salt. Bring to a boil over medium heat and cook for 14–16 minutes, until fork tender. Drain and set aside until cool enough to handle.
    3. Place the potatoes on a flat surface and use a potato masher or the bottom of a glass or jar to lightly press each potato to a ¾-inch thickness. The potatoes don’t have to be completely flat; you want to keep them in one piece. Transfer each smashed potato onto the prepared baking sheet.
    4. In a small bowl, combine the olive oil and garlic. Brush the top of each potato with half the mixture.
    5. In a separate small bowl, mix the salt, pepper, and thyme. Sprinkle half the mixture over the potatoes and roast for 10 minutes. Flip the potatoes and brush with the remaining olive oil mixture and sprinkle with the remaining salt mixture. Return to the oven and bake for 10 minutes more. Remove from the oven and sprinkle Parmesan over the potatoes. Return to the oven to melt for 1 minute.
    6. To serve, top each smashed potato with a dollop of sour cream and some chopped chives.

UPCOMING LIVE STREAMS

COOKING