Eat & Beat Diabetes with Picture Perfect Weight Loss

by Howard Shapiro

  Pizza Speck e Rucola

  Cured ham & arugula

  Spaghetti Vongole

  With manila clams & tomatoes

  Razza con Capperi

  Skate with lemon, white wine and capers

  Orata Alla Griglia

  Whole grilled sea bass

  Beat Diabetes approved items in orange.

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  SICILIAN TUNA & BEAN SALAD

  2 ounces cannellini beans

  Salt

  1 ounce extra-virgin olive oil

  ½ lemon, cut into 2 wedges

  Small handful of rocket (arugula)

  1 ounce red onion, sliced

  1 ounce fennel, julienned

  1 ounce celery, chopped

  3 black gaeta olives

  5 ounces of cured tuna in olive oil (preferably from Sicily or Calabria)

  Freshly ground pepper

  This dish is one of Peasant’s specialties.

  1. Rinse beans well, place them in a bowl covered with water and soak overnight. Drain beans and place in pot with 1 quart water. Bring to a boil over medium-high heat and then reduce to low. Cover and cook 40 minutes, until tender but not soft. Add salt in last 10 minutes of cooking.

  2. Drain beans and transfer to a bowl. Add half the olive oil and a squeeze of lemon wedge. Let cool. Then toss arugula, red onion, fennel, celery and olives with remaining olive oil and a squeeze of lemon. Place on a plate, add beans on top and then place tuna on top of beans. Finish with pepper.

  Rouge Tomate

  Chef Jeremy Bearman

  Nutritionist Natalia Rusin

  Dr. Shapiro tasting ingredients in the kitchen at Rouge Tomate.

  Located in the heart of midtown Manhattan and recently awarded a Michelin star, Rouge Tomate, designed by award-winning architectural firm Bentel & Bentel, is the ideal destination for after-work cocktails, romantic dinners or a late-night rendezvous. Executive chef Jeremy Bearman, an alumnus of L’Atelier de Joel Robuchon in Las Vegas and New York City’s db Bistro Moderne, and culinary nutritionist Natalia Rusin invite you to enjoy their twist on modern American cuisine. A stunning location with rich, natural wood surrounds a seductive bar and lounge, offering the perfect sanctuary from urban chaos. In-house juice bar and specialty cocktails add to this sleek environment. Featuring artwork from Per Fronth, an exposed glass kitchen and cranberry pool, Rouge Tomate offers the best in business, casual and special-event dining.

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  MENU

  APPETIZERS

  Freshly Dug Potato and Leek Soup

  Farm egg, chive oil and crispy garlic

  Market Oysters

  Pomegranate mignonette, crispy ginger and cilantro

  *Local Fluke Ceviche

  Summer melon, avocado, kaffir lime and cilantro

  Chickpea Hummus

  Sweet peppers, house-cured olives and flatbread crisps

  Sauteed Atlantic Calamari

  Broccolini, butter beans, brown garlic and smoked paprika

  Long Island Duck and Walnut Terrine

  Apple-cranberry preserve, pickled celery root, grain mustard and walnut toast

  House-Cured Sardines

  Heirloom cauliflower, basil pistou, sweet onion and lemon confit

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  MENU

  DAILY SPECIAL

  Arctic Char “Gravlax”

  Apple, daikon radish, celery, ginger oil and trout roe

  MARKET SALADS

  Brussels Sprout Leaves and Local Pear

  Berkshire prosciutto, duchilly hazelnuts, lemon and aged balsamic

  Warm Octopus and Summer Bean

  Guindilla peppers, arugula, olive and tomato-provençal vinaigrette

  ENTRÉES

  Winter Squash Farrotto

  Gala apple, lacinato kale, Parmesan and sage oil

  Piedmontese Grass-Fed Flank Steak

  Sunburst squash, heirloom eggplant, smoked paprika, cilantro and tomato vinaigrette

  Homemade Fettuccine with Wild Mushrooms

  Sunchoke, celery root and chervil

  Local Shellfish Cioppino

  Fennel, fingerling potatoes, saffron and sourdough crostini

  DESSERTS

  Concord Grape

  Warm praline tart, red & black grapes, concord grape sorbet and hazelnuts

  Market Pear

  Maple-roasted sweet potato brûlée, cranberry and crystallized ginger

  Huckleberry

  Warm pistachio crêpes, lemon and house-made ricotta

  Frisée Watercress and Endive Salad

  Ewe’s milk blue, market grapes, quince paste and walnut vinaigrette

  Market Lettuces and Fresh Herbs

  Garden sprouts, lemon and extra-virgin olive oil

  Long Island Duck en Sous Vide

  Crispy leg, buckwheat crêpe, kohlrabi and huckleberry jus

  *Seared Whole Brook Trout with Cauliflower

  Heirloom cauliflower, chanterelles, almond and concord grape vinaigrette

  Diver Scallops à la Plancha

  Goat’s milk polenta, brussels sprouts, lobster mushrooms, prosciutto, lemon vinaigrette and mâche

  Medjool Date

  Local washed-rind cheese, beldi olives, Asian pear and semolina toast

  Banana

  Chocolate pudding cake, Earl Grey, feulletine and banana-walnut ice cream

  Fall Fruit & Sorbet Plate

  Assorted cookie plate

  Beat Diabetes approved items in orange.

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  SEARED WHOLE BROOK TROUT WITH CAULIFLOWER

  4 whole brook trout

  Sea salt

  Cracked pepper

  4 ½ teaspoons olive oil

  4 cups white cauliflower

  2 cups almond milk

  7 teaspoons almond oil

  4 cups heirloom cauliflower (1 cup each purple, yellow, white and romanesco cauliflower)

  4 teaspoons olive oil

  ¼ cup water 1 cup chanterelle mushrooms

  1/3 cup grapes

  2 tablespoons almonds

  2 teaspoons parsley

  1 cup Concord grape juice

  1. Remove head and tail of trout if desired. Remove backbone. Season each side with salt and pepper. In a large skillet, heat 2 teaspoons olive oil, and sear each side of fish until cooked through.

  2. Put 4 cups white cauliflower and 2 cups almond milk into medium saucepan and cook on medium heat until cauliflower is tender. Remove from heat and puree mixture with 2 teaspoons almond oil. Season to taste with sea salt.

  3. Chop heirloom cauliflower into bite-sized florets. Cook each type of cauliflower separately so that colors remain intact. Use ½ teaspoon olive oil in sauté pan with 1 tablespoon water to cook cauliflower until tender.

  4. Sauté mushrooms over medium high heat in 2 teaspoons olive oil and season to taste.

  5. Slice grapes and almonds and combine with 2 teaspoons almond oil and chopped parsley.

  6. Reduce 1 cup of grape juice down to ¼ cup. Whisk in 3 teaspoons almond oil.

  7. Just prior to serving, combine heirloom cauliflower and chanterelle mushrooms and distribute evenly over 4 plates. Next place trout over cauliflower and mushrooms. Place cauliflower puree off to side. Top the trout with grape and almond topping. Drizzle Concord grape sauce over plate.

  Yield: 4 servings

  LOCAL FLUKE CEVICHE

  12 ounces fluke (sashimi grade), sliced thin

  ¼ cup thinly sliced red onion

  1 jalapeño, julienne

  1 tablespoon chopped mint

  1 tablespoon chopped cilantro

  1 ½ tablespoons fresh lime juice

  ½ tablespoon extra-virgin olive oil

  ¼-½ teaspoon sea salt

  3 tablespoons each of several varieties of melon (watermelon, cantaloupe, honeydew), small cubes

  20 pieces air-popped popcorn

  1. Slice fluke and mix with onion, jalapeño, herbs, lime juice, olive oil and salt. Divide mixture into
4 equal parts and place fluke on 4 plates. Garnish each plate with melon and popcorn. Serve immediately.

  Yield: 4 servings

  Here are some more menus from a few of our other favorite places to eat in New York.

  Dawat Haute Cuisine of India

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  MENU

  STARTERS

  Baghari Jhinga

  Succulent shrimp, flavored with garlic, mustard seeds and curry leaves

  SOUPS & SALAD

  Ginger Cauliflower Soup

  A silken pureed spicy ginger-flavored soup

  Mulligatawny Soup

  A spicy favorite of Anglo-India, made with split peas, vegetables and chicken

  KEBABS

  Vegetable “Seekh” Kebab

  Delicately spiced skewered vegetable rolls

  TANDOOR (CLAY OVEN) FAVORITES

  Tandoori Shrimp

  King-size shrimp marinated in mild spices

  Chilean Sea Bass Tikka

  Chunk of Chilean sea bass, marinated in an aromatic herb mixture

  Tandoori Chicken

  Chicken marinated in yogurt and mild spices

  Chicken Tikka

  Boneless chunks of chicken, marinated in yogurt and mild spices

  SEAFOOD

  Scallops Caldin

  Crusty scallops with a green coriander chili sauce—a Goan specialty

  Fish in a Mustard Sauce

  Chunks of fish in a spicy sauce of crushed mustard seeds and mustard oil

  Kerala-Style Konju Pappaas

  Shrimp in a coconut sauce, flavored with aromatic curry leaves and smoked tamarind

  Healthy Sprouted Bean Salad

  Bean sprouts, cucumber, carrot and sweet pepper salad

  Dawat Kachumber Salad

  Mixed greens, cucumber, tomato salad topped with sliced almonds and raisins along with chef’s special dressing

  Murgh Jehangiri

  Chicken pieces marinated in yogurt with lavish bastings of chili and coriander

  Raan

  A whole, small tender leg of lamb braised with ginger and whole spices, then roasted in the tandoor oven until it is crisp outside and meltingly tender inside

  Whole Tandoori Fish

  Whole seasonal fish marinated in yogurt and flavored with dill-like carom seeds before it is roasted

  Parsi-Style Patra-ni-Machhi

  Salmon smothered in a fresh coriander chutney, wrapped in a banana leaf and steamed, served with basmati rice

  Shrimp Bhuna

  Shrimp cooked in specially prepared herbs and spices with a touch of garlic and ginger

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  MENU

  POPULAR CURRIES

  Shrimp Curry with Roasted Spices

  A delicious shrimp curry, which is both rich and aromatic

  Goan Fish Curry

  A traditional fish curry from Goa, red hot and delicious

  Lamb Curry

  A classic dish from northern India

  VEGETARIAN SPECIALTIES

  Paneer Makhani

  Fresh homemade cheese, folded into creamy tomato sauce

  Sauteed Shiitake Mushrooms

  Flavored with fresh curry leaves and green coriander

  Smoked Eggplant Bharta

  Roasted pureed eggplant, ginger, onions, tomatoes and fresh coriander

  Mattar Paneer

  Fresh homemade cheese cubes cooked with green peas

  Saag Paneer

  Fresh homemade cheese cubes in a spicy spinach sauce

  Baked Eggplant

  Thin slices of eggplant coated with a mild sweet-and-sour tamarind sauce and baked

  Maharashtrian-Style Farasvi Bhaji

  Green beans cooked with freshly grated coconut

  Labdharay Aloo

  Potatoes with ginger and tomatoes in a thick sauce

  VEGAN

  Bhindi Masala

  Okra blended with browned onions and dried mango

  Bhuni Gobhi

  Cauliflower stir-fried with ginger and cumin seeds

  Mughlai Chicken Curry

  Chicken cooked with lots of Indian spices and condiments in a rich gravy

  Home-Style Chicken Curry

  All-time favorite—chicken, fresh ginger, onion and tomato gravy

  Vegetable Curry

  Mixed vegetables mildly spiced

  Malai Kofta

  Mixed vegetable croquette in a savory, spicy sauce

  Tadka Dal

  Slow-simmered matpe beans and red kidney beans, sautéed with tomatoes, ginger, cumin and onion

  Yellow Dal

  Mildly flavored yellow split lentils sautéed with onions, ginger and spices

  Vegetable Jal Frazie

  Mixed vegetables with cottage cheese, mildly spiced

  Zeera Aloo

  Spicy potatoes flavored with whole and ground cumin seeds

  Sindhi Karhi

  A specialty of the community of western India, vegetarian stew made with chickpea flour and vegetables and seasoned with tamarind and fenugreek seeds

  Sarson Ka Saag

  Fresh mustard greens and spinach cooked in a Punjabi village style

  Channa Masala

  A spicy chickpea preparation

  Beat Diabetes approved items in orange.

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  Marea

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  MENU

  E PER COMINCIARE (ITEMS TO BE SHARED BY THE TABLE)

  Ricci

  Sea urchin, lardo and sea salt

  Sardine

  House-marinated sardines, arugula

  CRUDO AL TAGLIO (SLICED RAW FISH AND SHELLFISH)

  Passera

  Long Island fluke, lemon thyme and Ligurian olive oil

  Tonno

  Bigeye tuna, oyster crema and crispy artichokes

  Seppia

  Cuttlefish tagliatelle, soffrito crudo and bottarga di muggine

  Pesce Volante

  Flying fish, sea beans and citrus oil

  Astice

  Nova Scotia lobster, sun-dried tomatoes, olives and plum

  Sparnocchi

  Alaksan spot prawns and lava salt

  Dentice

  Pacific snapper, whole-wheat panzanella

  Pesce Sventola

  North Carolina blowfish, Pugliese oil

  Melanzane

  Eggplant and sepia arancini

  Zeppole

  Seaweed, shrimp and chickpea fritters

  Vongole

  Geoduck clam, fresh chiles and lemon

  Cannolicchi

  Marinated razor clams, fennel and peperoncino

  Capesante

  Scallop, orange, wild fennel and arugula

  Lancia

  Blue marlin, sturgeon caviar and mussels vinaigrette

  Polipo

  Octopus, chili oil, lemon and parsley

  Sgombro

  Pacific jack mackerel, duck prosciutto and pomegranate

  Scampi

  Pacific langoustines and Murray River pink salt

  Ventresca

  Bigeye toro tartare, Ligurian olivada, fried capers

  ASSAGGIO DI TRE — TASTING OF THREE CRUDO

  Ostriche

  East and West Coast oysters with morellino mignonette and cucumber-lemon vinegar

  Pemaquid

  Maine

  Beausoleil

  New Brunswick

  Hog Island

  California

  Wellfleet

  Massachusetts

  Dennis

  Massachusetts

  Tomahawk

  New York

  Beat Diabetes approved items in orange.

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  MENU

  ANTIPASTI (SEASONAL APPETIZERS)

  Granchio

  Blue crab, grilled watermelon, castelvetrano olives and mint

  Tartare

  Hawaiian blue prawns, chanterelles and marcona almonds

  Astice

  Nova Scotia lobster, burrata,
eggplant al funghetto and basil

  Polipo

  Grilled octopus, Sicilian couscous, pine nuts and apricot mostarda

  Zuppa

  Lobster and butternut squash soup, porcini mushrooms and lobster butter

  SECONDI DI PESCE (SEASONAL FISH DISHES)

  San Pietro

  Sautéed John Dory, marinated salsify, roasted Brussels sprouts, fresh pancetta and saba

  Spada

  Grilled Hawaiian swordfish, delicate squash, dandelion greens, cara cara oranges and pistachios

  Ippoglosso

  Seared Alaskan halibut, beluga lentils, cipollini agrodolce and broccoli rabe

  INTERI WHOLE FISH AND SHELLFISH

  Rombo

  Turbot, roasted

  Sogliola

  Dover sole, sautéed

  CONDIMENTI (SAUCES)

  Salmoriglio

  Sicilian caper, wild oregano

  Livornese

  Tomato, olive and caper

  CONTORNI (SIDE DISHES)

  Braised Escarole, Anchovy

  Fingerling Potatoes, Rosemary

  Eggplant Agrodolce

  Ricciola

  Lightly cooked yellowtail, tendon coppa, pine mushroom and radicchio

  Calamari

  Shrimp ripieno, controne beans, cavolo nero and squid ink

  Baccala

  Housemade salt cod, heirloom tomatoes and watercress

  Uovo

  Slow-poached egg, monkfish cheeks, wild mushrooms and garlic chips

  Capesante

  Porcini dusted sea scallops, braised leeks, celery root, soppressata and crustacean sugetto

  Brodetto di Pesce

  Adriatic seafood soup, clams, langoustine, scallop, spot prawns and bass

  Seppia

  Grilled Mediterranean cuttlefish, braised escarole, taggia olives, Livornese sauce and wild oregano

  Branzino

  Wild bass, salt baked

  Scampi

  Langoustines, seared

  Limone

  Citrus lemon

  Salsa Verde

  Parsley, basil

  Roasted Brussels Sprouts, Pancetta

  Wild Arugula and Lemon

  Roasted Beets, Ricotta Salata

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