Author and Lifestyle Expert Fred Bollaci is featured in Forbes this month! To date, this is the most significant media placement, with a readership of 45 million. “I am thrilled and honored by the coverage,” Bollaci said Tuesday after learning of the story which came out last week, and had previously been interviewed for. “Forbes is a great platform to share my story of healthful eating, peace, and enjoyment with a sizable and sophisticated audience.” Read the entire feature by clicking below
I am honored to share the first professional review of my book by an esteemed colleague, chef, nutritionist, and coach, Sylvia Fallas!
Recipe Courtesy of Michael’s on East
Pan-Seared Golden Tile Fish
Ingredients for Fish:
4-7oz portions of Golden Tile Fish
3oz Olive Oil
Salt and pepper to taste
Steps for Fish:
Het up a sauté pan on medium-high, add the oil.
Season the fish with salt and pepper and let it sear until golden brown
Flip the fish and place in a 400-degree oven for 6 minutes
Ingredients for Confit Fennel:
1 Bulb of Fresh Fennel Cut in Wedges
2 Cups of Olive Oil
2 Cloves Garlic Peeled
3 Sprigs of Fresh Thyme (per serving)
Salt and pepper to taste
Steps for Confit Fennel:
On a small sauté pan add all the ingredients
Cook on medium for 3 minutes with cover
Place in a 300-degree oven and cook for 20 minutes or until the fennel is tender. Set aside for plate up
Ingredients for Creamer Potatoes:
8 Creamer Potatoes (per serving)
4oz Olive Oil
Salt and pepper to taste
Steps for Creamer Potatoes:
Cut potatoes in half
Add the rest of the ingredients and place on a sheet pan.
Place pan in the oven at 450-degree until they are soft.
Ingredients for Crispy Pancetta:
1lb Pancetta Diced Medium
1 oz Olive Oil
Steps for Crispy Pancetta:
Place ingredients in a sauté pan on medium-low then add the oil and pancetta and cook until pancetta is golden brown and crispy.
Ingredients for the Clam Chowder:
2, 8-ounce bottles clam juice
2 tablespoons (1/4 stick) butter
1 cup chopped onions
1 cup chopped celery (about 2 large stalks)
1 bay leaf
1 1/4 cups Heavy Cream
1 teaspoon hot pepper sauce
1 cup sweet peas
Steps for Clam Chowder:
Melt butter in a heavy large pot over medium heat.
Add onions, celery and bay leaf and sauté until vegetables softened (about 6 minutes).
Add the clam juice, cream, and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Add the peas simmer 1 minute.
Season with salt and pepper
To Plate:
Ladle 4 oz of chowder on 4 pasta bowls then place the potatoes in the middle and top with fish. Garnish with pancetta and Confit Fennel.
Recipe courtesy of Michael’s on East’s Jamil Pineda
Vegetarian Wild Mushroom Risotto
Ingredients for Vegetable Stock:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
Method:
Chop vegetables into 1-inch chunks. (Remember, the greater the surface area, the more quickly vegetables will yield their flavor.)
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil.
Lower heat and simmer, uncovered, for 30 minutes.
Strain then discard vegetables. Set the stock on the side for the risotto.
Ingredients for Porcini Mushroom Broth:
1 cup dried porcini mushrooms
5 cups warm water, divided
11/2 cups coarsely chopped red onion
1 cup dry red wine
1/2 cup coarsely chopped celery
1/2 cup chopped shallots
1/3 cup chopped carrot
1 whole garlic head, halves
2 thyme sprigs
1 flat-leaf parsley sprig
1 sage sprig
Steps for Porcini Mushroom Broth:
Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes.
Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms.
Place in a 3-quart saucepan; strain reserved liquid into the pan.
Add 3 cups of water, red onion, and remaining ingredients.
Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.
Ingredients for Garlic Butter:
½ lb butter room temperature
1 oz chop garlic
2 teaspoon cup chop parsley
½ teaspoon Tabasco
½ teaspoon Worcestershire
1 oz shallot minced
½ teaspoon key lime juice
Method:
Mixed all ingredients and store in a plastic container.
Ingredients for Risotto:
24oz vegetable Stock
8oz Porcini Mushroom Broth
1cup Grated
4oz tablespoons olive oil
2 shallots, chopped
1½ cup Arborio
1/2 cup Pinot Grigio
1-pound assorted wild mushrooms (Oyster, Shiitake, and Trumpet), sliced
2 oz garlic butter
Salt and Pepper to taste
Steps for Risotto:
In a sauté pan over medium-high heat and add the oil and mushrooms.(cook for about 2 minutes), then add the white wine and scampi butter and cook until wine is gone season with salt and pepper and set aside.
Bring vegetable broth to simmer in a medium saucepan. Reduce heat to low; cover and keep broth hot.
Add olive oil in a heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Then add rice and stir to coat.
Simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.
Add remaining of both hot broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and the mixture is creamy. (about 20 minutes).
Stir in parmesan cheese, mushrooms, divide the risotto among 4 pasta bowls, drizzle with aged Balsamic Vinegar then serve.
Recipe courtesy of Michael’s on East
Michael’s Guest, Londolozi’s Executive Chef, Anna Ridgewell from South Africa shared this recipe on Sarasota’s Suncoast View on October 23, 2019. Here’s the complete South African recipe in case you missed the cooking segment!
Londolozi seared garlic and herb lobster salad with roasted grapes, radish, and a fennel & Dijon citrus splash (serves 4)
Ingredients
4 medium-size lobster tails
250g butter
Bunch of herbs – fennel, basil, coriander
5 cloves Garlic, grated
1 large bunch Red or black seedless grapes
1 tsp fennel seeds
Selection of village grown greens – spinach, cos, rocket, fennel leaves, basil, flat-leaf parsley
2 baby fennel bulbs, thinly sliced
4 red radishes, thinly sliced
Method
Clean the lobster well, slice the tail in half And butter poach for 2 minutes
Remove from the poaching liquid
Melt the garlic and herb butter in a pan
Sauté the lobster tails until golden brown
For the grapes – place on a tray and sprinkle with the fennel seeds. Drizzle with olive oil and roast until the skins just start to shrink. Approximately 8-10 minutes – keep the juice that will come from the grapes.
For the Splash
1 cup fresh-squeezed orange juice
1 lime juiced
1 tsp fennel seeds
1/2 cup olive oil
2 tbsp Dijon mustard
Mix all together in a jar and give it a good shake
To Serve
Pick over the leaves and rip them to bite-size pieces
Toss gently in a little of the splash until they’re just glistening
Arrange in a bowl and place the lobster tails, fennel bulbs, grapes, and radish
Drizzle with the dressing and a little of the roasted grape juice
