Check out Blogs from your Y

Can it be Labor Day already?  Wow this summer went by fast.  This week, Chez Mike is offering us a great halibut dinner that is sure to make the summer last a little longer.

 

Olive Oil Poached Halibut with Summer Vegetable Salad & Tomato Marmalade

Pacific Coast Halibut Filet          4, 6oz portions

Extra Virgin Olive Oil                3 Cups

Whole Garlic Cloves                  5

Thyme & Rosemary Sprigs        2 Each

Eggplant, Zucchini, Yellow Squash,

Red Bell Pepper, all diced         1Each

Roma Tomatoes                        5

Red Wine Vinegar                     1 Tablespoon

Sugar                                        ¼ Cup

Juice of 2 lemons

Extra Virgin Olive Oil                ¼ Cup

Fresh Basil                                ½ Bunch

 

1) Tomato Marmalade – Deseed and dice tomatoes.  Place in small sauce pot with sugar and red wine vinegar.  Cook on low heat until mixture gets thick (about 1 hour), Let cool.  Reserve.

                       

2) Sautee vegetables on medium high heat until slightly soft.  Transfer to bowl, let cool.  Toss with basil, lemon juice, salt and pepper.

3) Heat olive oil, thyme, and rosemary on low heat to 180 degrees.  Season with salt and pepper.  Submerge fish in oil (use more if necessary).  Cook on very low heat for 8-10 minutes.  Serve on vegetable salad with tomato marmalade.

The Capital District YMCA is pleased to introduce another contributor to our website.  Starting in July, you can visit CDYMCA.org to find healthy recipes from Chef Mike Cohen, from Chez Mike's Restaurant in East Greenbush.  This month's recipe comes just in time for a long weekend.

Here is a great summer recipe that is easy to make, delicious, and very healthy.  It can be eaten plain, or used in many other ways:  Add chilled seafood for a nice appetizer or lunch, or even blend with extra virgin olive oil for a delicious gazpacho vinaigrette to dress salads or grilled chicken.  The key is to use fresh vegetables, and eat within one day.  If you like, you can make a lot, and freeze it airtight for another time.  This way the gazpacho doesn’t loose its vibrancy. 

 

Summer Gazpacho

Tomatoes(romas are best, but whatever looks freshest)  2#

Cucumbers, peeled  1#

Small beet  1

Jalapeno 1 (more if you like it spicy)

Red bell pepper  2

Garlic cloves  2

Cilantro leaves,  ½ bunch

½ Cup kosher salt

Juice of 2 limes  

1-      Roughly chop first 7 ingredients, mix with salt in a large bowl, let sit for 1 hour.

2-      There are three options for blending the vegetables: Juicer-this will give you the finest texture, resulting in the thinnest soup.  Blender- this will be slightly chunkier.  Food processor- chunkiest texture, for a more rustic appeal.  All are good, so go with what equipment you have or what you prefer.

 

About Chez Mike

Chef Michael is a graduate of the Culinary Institute of America with exceptional restaurant experience. 

After graduating in 1999, he worked for 2 years in Atlanta, GA at the 4 Diamond/5 Star Seeger’s Restaurant.   It was there, under the tutelage of world renowned Chef Gunther Seeger, that Chef Mike learned the art of simple, fresh, seasonal cooking.  Later, Mike worked at the Four Seasons Hotel in New York City.  At the Four Seasons, Chef Mike learned the extreme importance of going out of your way to ensure guest satisfaction.

Finally, Mike decided to move up to the Capital City area to marry his long time love and inspiration, Michele.  His most notable job was as Executive Chef of Lipperas at the Chatham House in Columbia County.  There, the Lippera family allowed Chef Mike to demonstrate his ability to transform the Chatham House into a premiere dining destination.  During his tenure as Executive Chef, the Chatham House received many accolades including, Times Union 3 1/2 Stars, Best Entree Capital City Area 2005, and Columbia County’s Best New Restaurant among others. 

Chef Michael Cohen has also been noted in Hudson Valley and Dinnerware Magazines.  Most recently, he has made several appearances as guest on Carmine’s Restaurant T.V. Show.

Michele Cohen is also a Culinary Institute of America graduate.  Upon graduation in 1999, she chose a career in foodservice management.  Michele worked for such establishments as Harvard Business School and Fidelity at the World Trade Center, both in Boston, MA. 

Since settling back into the Albany area with Mike, she has worked various positions at Provence and is now with J&S Watkins Homebaked Desserts.  It is here that Michele excels at the fine, from scratch creations they offer.

Happily married, Michele and Mike, currently reside in East Greenbush, excited to be serving the community in which they live.