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When I owned a restaurant, I did not use any butter or cream in any of the savory dishes. This was a decision based on the idea that if you found the best ingredients, you wouldn't need to mask any flavors or textures with heavy sauces. This decision was also based on the fact that I felt better eating moderate amounts of dairy and little to no butter and cream. Of course, this idea of moderation does not exclude enjoying a little ice cream with fresh fruit. But when it came to starters and entrées, I was much more into the purity of the ingredients.The challenge when you try to cook this way is that you can't overcook meats or fish because there are no "sauces" to rehydrate dried-out protein. Also, starting out with excellent quality food, fresh herbs and spices, and other flavorful ingredients are a must. For instance, Basil Mashed Potatoes made with olive oil, fresh basil, potatoes from my local farmers market and no diary is one of my favorite dishes! You can taste each of the individual ingredients without the overpowering flavor of butter and cream.
Give it a try at your next meal—you'll not only save yourself calories and fat, but you'll get a truly flavorful dish.
For more healthy-cooking tips, check out TheBestLife.com.