Eat & Beat Diabetes with Picture Perfect Weight Loss

by Howard Shapiro

  41 Greenwich

  The vintage orange plaid wallpaper from the sixties gives dining at 41 Greenwich the feeling of coming home. The dining room is familiar and welcoming, much like the menu.

  The owner, Jay Plumeri, built the business the old-fashioned way—one guest at a time, through word of mouth. New Yorkers keep returning to 41 Greenwich because they appreciate the food as much as the owners love to make it. Many friends have been made in this cozy space, which is a labor of love, providing creative and healthy cuisine.

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  MENU

  STARTERS

  Iceberg Wedge

  Roquefort, scallion and bacon

  Brussels Sprout Salad

  With frisee, lemon, olive oil, red onion, Roquefort and reggiano

  Grilled Shrimp

  Over avocado and jalapeño salsa

  Crab Cake

  Jumbo lump, mango and apple chutney

  Prosciutto di Parma

  Mission figs, goat cheese and olive oil

  Roasted Beet & Pumpkin Salad

  With arugula, radicchio, balsamic and toasted pine nuts

  Tuna Tartare

  Sesame, radish, soy and scallion

  Chopped Salad

  Mesclun, provolone, red onion, tomato, salami, cucumbers and black olives

  Fish Taco

  Daily fish, tomato, cilantro, lime, lemon, red onion rolled in soft tortilla

  MAINS

  Beef Carpaccio

  Arugula, lemon mustard and shaved reggiano

  Joe’s Chopped Lobster Salad

  Romaine, hearts of palm, red onion, tomato and avocado

  Grilled Salmon

  Citrus zest with dill and zucchini salad

  Lemon Sole

  Filet with caper, white wine and spinach

  Chicken Jones

  With house rub, haricot vert and garlic mashed potatoes

  Pork Chop

  Double-cut with thyme, coriander and cinnamon-stewed apples

  *Sea Scallops Over Chopped Seasonal Root Vegetables

  Lobster Tagliolini

  Chopped tomato, shallots, basil and a touch of cream

  Macaroni & Cheese

  Bacon or lobster

  Filet Mignon (8 ounces)

  With port mushroom sauce

  Burgers (8 ounces)

  Homemade potato chips

  SIDES

  Sautéed spinach

  Mushrooms

  Brussels sprouts

  Couscous

  Okra, tossed

  Garlic mashed potato

  Green beans, shallots and toasted pine nuts

  Beat Diabetes approved items in orange.

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  SEA SCALLOPS OVER CHOPPED SEASONAL ROOT VEGETABLES

  Extra-virgin olive oil

  6 jumbo sea scallops

  Ground rock salt

  Freshly ground pepper

  1 teaspoon butter

  Squeeze of lemon juice

  1 tablespoon chopped parsley

  1 turnip, cut into ½ -inch cubes

  1 parsnip, cut into ½ -inch cubes

  2 carrots, cut into ½ -inch cubes

  1 stalk celery, cut into ½ -inch cubes

  1 garlic clove, crushed

  1 tablespoon chopped chives

  1. 1. Pre-heat oven to 325°F.

  2. Heat olive oil in skillet. Add scallops and sauté until golden brown. Season with salt and pepper. Add butter and lemon juice and cook for approximately 8 minutes, or until scallops are medium/rare. Just before you take the pan off the heat, add the chopped parsley. Remove scallops from the pan and set them on paper towels to drain excess oil.

  3. In the same pan with the cooking juices, add vegetables and garlic. Sauté for a few minutes, then cover and cook until tender, approximately 10 minutes.

  4. Return the scallops to the skillet with the vegetables and brown in oven for 5 minutes until scallops are almost cooked through.

  5. Divide the dish onto 2 plates. Sprinkle with chives and a light drizzle of olive oil.

  Yield: 2 servings

  Le Cirque

  Sirio Maccioni is perhaps Manhattan’s most charismatic restaurateur—the brains, the energy and the passion behind the legendary Le Cirque. Sirio Maccioni has dedicated his life to the restaurant business, and few have achieved the love and respect around the world that Le Cirque’s ringmaster has.

  Dr. Shapiro consulting with Sirio Maccioni.

  Dr. Shapiro tasting one of the menu items with Chef Craig Hopson at Le Cirque.

  Le Cirque was the first privately owned hotel restaurant in New York City. Maccioni presented to New York what quickly became its most favored restaurant, one frequented by politicians, entertainers, the social set, artists and royalty. Neither Maccioni nor his family have had time to look back since.

  Sirio Maccioni continues to work each day and tends also to its sister restaurant, Osteria del Circo, also located in New York City. Le Cirque and Osteria del Circo are also located in Las Vegas at the Bellagio hotel, and a Beach Club by Le Cirque is part of Casa de Campo Resort in the Dominican Republic.

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  MENU

  APPETIZERS

  Le Cirque Salad

  Marinated Tuna

  Avocado tapenade, clementines and sesame tuile

  Sautéed Gulf Shrimp

  Forbidden rice, green papaya and curry yogurt sauce

  Local Corn and Basil Soup

  Crab-ricotta dumplings

  Smoked Ham Hock and Parmesan Consommé

  Prosciutto, fondue and conchilie

  Wild Burgundy Escargot

  Gruyère gnocchi, pickled chanterelles and bottarga

  Torchon of Foie Gras

  Strawberries, balsamic vinegar and crisp prosciutto

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  MENU

  MAINS

  Paupiette of Black Cod

  Leeks, potatoes, Rocca di Frassinello sauce

  *Halibut Poached in Coconut Milk

  Mussels, chanterelles and saffron

  Dover Sole

  Meunière, almondine or grilled

  Diver Sea Scallops

  Foie gras sabayon, turnips and diable sauce

  TABLESIDE FOR TWO

  Whole Roasted Turbot

  Whole Roasted Chicken

  SEAFOOD & CAVIAR

  Plateau Fruits de Mer

  Trio de Luxe

  Half-Shell Oysters

  Wild Golden Osetra Caviar

  1 ounce

  Californian Osetra Caviar

  1 ounce

  Scrambled Eggs with Caviar

  DESSERT SIGNATURES

  Pumpkin Parfait

  Ginger ice cream, maple marshmallow brûlée

  Chocolate Tart

  Salted caramel, peanut butter and cocoa nib ice cream

  Peach Melba

  Raspberries and vanilla ice cream

  Warm Maine Lobster

  Braised lobster mushrooms, hazelnut milk and curry

  Chicken Breast

  Corn, wood ear mushrooms and basil

  Rack of Lamb

  Black Mission figs and goat cheese panisse

  Prime Dry-Aged Strip Steak

  Bone marrow flan, sweet onion and lamb’s quarters

  CHEF’S TASTING MENU

  Barron Point Oyster

  Champagne essence, seaweed-watercress salad

  Torchon of Foie Gras

  Strawberries, balsamic vinegar and crisp prosciutto

  Wild Burgundy Escargot

  Gruyère gnocchi, fiddlehead fern and bottarga

  Red Snapper Steamed with Lemon Verbena

  Green tomato chutney and raw tomato vinaigrette

  Duck Breast

  Pluots, chocolate-peppercorn vinaigrette

  Selection of Artisanal Cheeses

  Chocolate Tart

  Salted caramel, peanut butter and cocoa nib ice cream

  Pineapple Poached in Sauternes

  Coconut, cilantro and
passion fruit

  Selection of Ice Creams and Sorbets

  Beat Diabetes approved items in orange.

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  HALIBUT POACHED IN COCONUT MILK, MUSSELS, CHANTERELLES AND SAFFRON

  1 stalk lemongrass, chopped

  2 shallots, sliced

  2 garlic cloves, crushed

  1-inch piece ginger, sliced

  2 kaffir lime leaves, chopped

  1 tablespoon canola oil

  ¼ cup white wine

  2 14-ounce cans coconut milk

  Tiny pinch chile flakes

  Salt

  ½ pint grape or cherry tomatoes

  Sugar or a pinch of Splenda

  Olive oil

  1 pint chanterelle mushrooms, washed

  1 garlic clove, crushed

  Four 5-6 ounce pieces halibut

  1 bunch spinach, leaves picked and washed

  Salt

  Garlic

  BROTH

  1. Sauté the lemongrass, shallot, garlic, ginger and lime leaves in the oil until soft.

  2. Deglaze with the white wine.

  3. Add the coconut milk, chile and salt. Simmer for 30 more minutes.

  4. Turn off the flame and allow to infuse for 30 more minutes.

  5. Pass through a fine strainer. Season to taste with salt.

  VEGETABLES

  1. Halve the grape tomatoes and season with a little salt, sugar or Splenda, olive oil and garlic.

  2. Spread out on a baking sheet in a single layer.

  3. Bake in a preheated 225°F oven for 2 hours.

  4. Remove and allow to cool.

  5. Heat 4 tablespoons olive oil in a large sauté pan. Add the chanterelle mushrooms and season with salt. Then add a crushed clove of garlic.

  6. Continue to cook for 5 minutes. Remove from the pan and allow to drain.

  HALIBUT

  1. Place the four pieces of halibut in a shallow pan that the fish fit in fairly tightly.

  2. Pour the hot coconut broth over the fish and cover the pan.

  3. Place in a preheated 350°F oven for 10 minutes, or cook on top of the stove for 10 minutes, but don’t allow to boil.

  4. Test the fish for doneness with a cake tester or small knife.

  5. Heat a sauté pan with 2 tablespoons olive oil, add the chanterelles and cook for 2 minutes. Add the tomatoes and then the spinach. Cook for another 2 minutes, just enough to wilt the spinach.

  6. Spoon the mixture into the middle of 4 soup plates.

  7. Using a spatula, remove the halibut from the broth and place on top of the vegetables.

  8. Spoon a little broth over each piece of fish.

  SALAD OF MATSUTAKE MUSHROOMS, PEA GREENS, PINE NUTS AND UBRIACO

  4 cups pea shoots

  10 matsutake mushrooms (could substitute white mushrooms)

  ¼ cup pine nuts, toasted

  ¼ cup picholine (green) olives, cut into quarters 2 tablespoons olive oil

  Squeeze of lemon juice

  Ubriaco cheese shavings

  1. Slice the mushrooms thinly on a mandolin.

  2. Combine with the pea shoots, pine nuts and olives in a salad bowl.

  3. Toss with the olive oil, lemon juice and a pinch of salt.

  4. Arrange on four plates and finish with the Ubriaco cheese on top.

  Nobu

  Nobu, the world’s most recognized Japanese restaurant, known for its innovative new-style Japanese cuisine, started as a business partnership in 1994 between chef Nobu Matsuhisa and his partners actor Robert De Niro, restaurateur Drew Nieporent, producer Meir Teper, and managing partner Richie Notar. With the original restaurant in New York, the Nobu brand is now an empire, with twenty-five restaurants across the globe. Nobu restaurants, all a visual and culinary delight, continue to win unprecedented praise and rave reviews from such publications as the New York Times, the Zagat surveys, and the Michelin guides. The restaurant’s perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking. For additional information, visit www.noburestaurants.com.

  Nobu Chef Matt Hoyle

  Dr. Shapiro in the kitchen with Chef Hoyle.

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  MENU

  SPECIAL HOT DISHES

  Eggplant with Miso

  Sea Urchin Tempura

  Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce

  King Crab Tempura with Amazu Ponzu

  Mushroom Salad

  COMBINATION LUNCHES

  Lobster with Wasabi Pepper Sauce

  Scallop or Shrimp with Spicy Garlic Sauce

  Arctic Char with Jalapeno Cilantro Sauce

  Wild Striped Bass with Shiso Salso

  Salmon with Anticucho,

  Balsamic Teriyaki or Wasabi Pepper Sauce

  DESSERT

  *Equilibrium

  Fresh oranges, kuromitsu jelly, lemon olive oil, cherry balsamic, cranberries, pecans, fresh arugula with blood orange sorbetto

  Tofu “Cheesecake”

  Blueberry kanten and frozen champagne mango cream

  Mélange

  Lychee kanten, raspberry mousse, elderflower snow and peppercorn tuille

  Bento Box

  Ocumare chocolate fondant cake, sesame crisp with green tea matcha gelato

  Squid “Pasta” with Light Garlic Sauce

  **Chilean Sea Bass with Black Bean Sauce

  Black Cod with Miso

  Creamy Spicy Crab

  Beef Toban Yaki

  Chicken with Anticucho,

  Balsamic Teriyaki or Wasabi Pepper Sauce

  Ribeye with Anticucho,

  Balsamic Teriyaki or Wasabi Pepper Sauce

  Tenderloin with Anticucho,

  Balsamic Teriyaki or Wasabi Pepper Sauce

  Alba

  Lemon sponge, blood orange ice, black sesame gelato with almond milk soup

  Orange-Saffron Cremoso

  Pistachio sponge, coconut sorbetto and cardamom tuille

  White Peach and Jasmine Soup

  Peanut crumble and Nobu beer gelato

  Seasonal Fruit Plate

  Infused Fruit Nobu Soju

  Served chilled

  Selection of House-Made Gelati and Sorbetti

  Beat Diabetes approved items in orange.

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  MENU

  NOBU SPECIAL COLD DISHES

  Bigeye & Bluefin Toro Tartar with Caviar

  Salmon or Yellowtail Tartar with Caviar

  Sashimi Salad with Matsuhisa Dressing

  Lobster Shiitake Salad with Spicy Lemon Dressing

  Lobster Inaniwa Pasta Salad

  Yellowtail Sashimi with Jalapeño

  Fluke Sashimi with Dried Red Miso and Yuzu Sauce

  NEW-STYLE SASHIMI

  Salmon

  Kumamoto Oyster

  SALADS

  Edamame

  Combination Sunomo

  Watercress Rock Shrimp Salad

  Field Greens

  Oshitashi

  SOUPS

  Miso

  Clam Miso

  Akadashi

  Shiromi Usuzukuri

  Tiradito Nobu Style

  Salmon Kelp Roll

  Bigeye Tuna Tataki with Tosazu

  Tomato Ceviche

  Ceviche Nobu-Style

  Whitefish

  Scallop

  Shishito Peppers

  *Shiitake Mushroom Salad

  Heart of Palm Salad with Jalapeño Dressing

  Kelp Salad

  Oshinko

  Mushroom

  Clear Soup

  Spicy Seafood

  Beat Diabetes approved items in orange.

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  Dr. Shapiro talking to his good friend Frank DeCarlo, chef and owner of Peasant restaurant.

  Peasant

  Enter one of our favorite restaurants. Peasant’s rustic Italian cuisine uses the simplest and freshest ingredients straight from the market. Peasant’s philosophy is to go back to the basi
cs, when food was true and beautiful. Grilled whole fish, wood-roasted game, homemade pastas, risotto with the catch of the day and pizzas are all cooked on open fires in an artisanal kitchen, attracting great chefs from all over the world, such as Alain Ducasse, Paul Bocuse and Jean-Louis Palladin as well as New York City’s finest, Eric Ripert, Daniel Boulud and Jean-Georges Vongerichten.

  Adam Platt from New York Magazine writes:

  Peasant is exactly right. From its stunningly backlit brick-walled kitchen that features only open-fire cooking to its incredibly appealing pan-Italian menu, chef-owner Frank De Carlo has reason to bust his buttons every night, and you have almost too many reasons to undo a couple of yours. I like the little bowl of sweet ricotta cheese served gratis to the rowdy food scholars in the house, and I’m also partial to the brick-oven-baked rabbit, stewed in cannellini beans with salty strips of pancetta, and the perfectly oval pizza bianca pooled with olive oil.

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  MENU

  SPECIAL HOT DISHES

  Zuppa di Ceci

  Black chickpea soup

  Panzanella

  Tuscan bread salad

  Acciuga e Radice

  Anchovy & radish

  Insalata di Tonno

  Tuna with white beans

  Insalata Stagione

  Seasonal vegetable salad

  Burrata

  Cow’s milk cheese with wood-roasted tomatoes

  Prosciutto e Frutta

  Cured ham & seasonal fruit

  Contecchino con Lenticchie

  With lentils

  Bocconcini

  Small balls of mozzarella & speck

  Seppie in Terracotta

  Cuttlefish, cherry tomatoes and parsley

  Sarde al Forno

  Sardines, olive oil and bread crumbs

  Polpi in Purgatorio

  Baby octopus, chile peppers

  Trippa alla Fiorentina

  Beef tripe

  Pizza Margherita D.O.C.

  Tomato, basil, mozzarella di bufala

  Pizza Peperoncini e Soppressata

  Hot chile and dried sausage

  Pizza Bianca con Mortadella

  Mozzarella, ricotta, parmigiano reggiano and cured pork