Comfort food that's easy on the waistline

posted 07:17 AM 11/18
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With the onslaught of the cold and wet weather, I've taken refuge in the kitchen, roasting winter squash for soup the color of autumn leaves. A splash of cream mixed atop a warm bowl of soup adds that feel and flavor that seems only fat can produce.

I also have been experimenting with the amount of flour in homemade brownies. One batch of my brownies had a stick of butter mixed with a mere quarter cup of flour. Warm from the oven, these intensely chocolaty treats required no frosting. Is there always a battle between fat and fit? Is it necessary to compromise maximum flavor for heart health? The answer is, “Of course not!”

A perfect example showed up in Sharonville, Ohio, where I went for a recent speaking engagement. I flew into the Cincinnati Airport, which, interestingly enough, is not in Ohio but in Kentucky. A quick trip over the river put us into Ohio. We drove through Cincinnati and out to Sharonville, one of the suburbs.

After we got settled into our room, we were ready to eat. By combining the suggestions from a local connection with a little Internet research, we realized our hotel was within walking distance of an authentic, family-owned Italian restaurant. Vincenzo’s Ristorante Italiano, once housed in a tiny, remodeled gas station, has made a new home replete with a trickling fountain and ample tables. Vincenzo Mazzocca (yes, he’s Italian) does the cooking and his wife, Andrea, greets customers and fashions memorable desserts. Their son Louis cooks alongside his dad.

Today’s recipe is for Vincenzo’s Misto di Mare Aglio Olio, a seafood trio with vegetables sautéed in garlic and olive oil. It is one of their most popular menu items.

The meal is so full of different tastes that you might wonder if you have squandered your day’s calories in one sitting. But, fortunately, this dish could get the stamp of approval from your cardiologist. There is salmon for your omegas, appropriate fats, cooked tomatoes to add lycopene, the power of mushrooms, and lip-smacking garlic and olive oil. Cook your pasta just al dente and check your guilt at the door. You will be ready to curl up around your fireplace and let the hail pelt your roof.

During the course of our visit, Andrea also gave me the recipe for Vincenzo’s Pollo Tre Fromaggi, a definite ringer for “heart attack on a plate.” It takes an innocent chicken breast and bathes it in a reduced heavy cream and butter sauce topped with mozzarella, provolone and Parmesan cheeses. Yes, there is exquisite delight in every bite, but you would be better off health-wise to limit your consumption of this nevertheless popular preparation.

The holiday season is at our doorstep. There will be plenty of opportunities to spend your fat and sugar calories on your favorite goodies. Use them sparingly and consciously and you will keep your belt size in check. Moderation is a helpful tool. Enjoy eating while you increase the nutritional benefits by using fresh, whole ingredients. You can support your health and the health of the ones you love with a waist friendly dinner such as Misto di Mare Aglio Olio. Bon Appetit!

Misto di Mare Aglio Olio

1/4 to 1/3 cup olive oil

6-8 cloves garlic

1 cup fresh mushrooms, sliced

1/2 cup onion, finely chopped

6 sea scallops

6 large shrimp

6 one-ounce strips of salmon

1/4 cup fresh, diced tomato

3 canned artichoke hearts, quartered

1/3 cup sundried tomatoes cut into small pieces

1/2 pound pasta

Cook pasta according to package directions.

In a large sauté pan, sauté the garlic cloves in olive oil until the garlic is lightly browned. Add the mushrooms and onion and sauté until onion begins to caramelize and mushrooms soften. Add seafood and cook for about 7 minutes until fish is cooked.

While fish is cooking, combine tomato, artichoke hearts and sundried tomatoes. Toss together over medium heat only until everything is hot. Add cooked pasta (still hot) to pan, toss and serve. Place seafood mixture attractively on top.

Hint: Have the Parmesan cheese ready to grate on top.

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