Photo by Christopher TestaniBy Christine Muhlke, Bon Appétit
A great restaurant meal is often followed by a butter-induced stupor. With flavor comes fat. Or does it?
At Rouge Tomate in Manhattan, the six-course tasting menu clocks in at just 1,000 calories. The place evokes Michelin stars (it has one), not yoga mats. The food is sophisticated, the decor modern, the clientele stylish. How can food this good actually be good for you? Here, chef Jeremy Bearman and in-house registered dietician Kristy Lambrou share their secrets.
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START FRESH
The better the fruit and vegetables you use, the less butter, salt, and sugar you'll need. great peak-season produce requires little embellishment.
SPEAK GREEK
"Greek yogurt is a miracle," Lambrou says. "It has the thickness of creme fraiche, but half the natural sugars and twice the protein of regular yogurt." Bearman uses it in place of cream or creme fraiche in dressings, chilled soups, and desserts.
SEEK SYNERGIES
There's power in pairings. "When you eat tomatoes with lentils, the lentils' nutrients are better absorbed," Bearman says. Other combos to try: potassium-rich foods like avocado balance the sodium in shellfish; vitamin C (think lemon zest or raw tomatoes) enhances the antioxidant-boosting flavonoids in beets, red wine, and kale.
GET GLAZED
In Bearman's hands, the typically buttery French technique of glazing needs no saturated fat: IN a skillet over medium heat, add a little water, stock, or fruit juice to sliced vegetables, drizzle with olive oil, then
cook until the pan is dry. The vegetables will be glossy and perfectly tender.
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USE THE JUICE
Carrot, orange, and beet juice are great in vinaigrettes. Bearman reduces them until syrupy, then emulsifies them with a little vinegar and a nutrient-packed oil, like pistachio.
HOP ON THE SCALE
Lambrou weighs every dish to ensure it complies with dietary guidelines. Try it at home: Each serving of protein should be 4 to 4.5 ounces.
GET THE RECIPES
Almond-Crusted Halibut with Vegetable Curry
Corn Farrotto (above)
White Gazpacho (Digital Exclusive)
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