Bacon Wrapped Halibut with Roasted Vegetables and Beurre Blanc
Hi Folks, you guys are probably wondering where I disappeared to. I sincerely apologize for my
laziness absence. Oh gosh! This is probably the longest gap I’ve had! Oh don’t you worry, this one will probably be quite a long and wordy one. lol! Okay, so here’s why I’ve been so terribly busy keeping up with my weekly posts..
10 Reasons for Not Blogging for 1 Month
- I recently moved and am still unpacking slowly but surely
- I’m getting used to my new oven
- My smoke detector goes off all the time for no reason. It’s !@#%$#^%$^%$ annoying
- I just came back from vacation and have a lot of catching up to do with friends
- Draft on my European trip is taking too damn long to finish
- I’ve been working a lot
- I was missing my laptop charger for a week and couldn’t use my mac
- I got suckered into signing up for a gym pass
- I’ve been going to hot yoga EVERY SINGLE DAY
- I’m on a diet
Okay, I know most of you guys hate that word… The “D-word”. It’s quite excruciatingly painful to hear and I can already see a lot of you rolling your eyes. “Good lord, not another anorexic person..”
It’s pretty normal to neglect our diet when we’re on vacation, but this time I came back with a flabby tummy and chubby face. Noooooo! As we all know it’s almost summer!! I had to be bikini-body ready. Isn’t it ironic that I’m saying this right after coming back from Hawaii? haha.. Somehow, my motivation to lose weight and tone up peaks during this time of the year. I don’t know if this is some kind of effect the seasons have on my body or if it’s simply my urge to wear prettier clothes, or both!
Honestly, I also found that while I stopped doing hot yoga for 2 months, I wasn’t really doing anything productive during those 2-3 hours I would usually allocate for exercising anyway. So I bought a Groupon for Bikram Hot Yoga and decided to start it again. Well, who knew I’d get so addicted I’m back to doing it every daaaaaay.
It’s probably the only constant thing in my crazy life right now. haa…
While I enjoy my daily yoga, I do realize that my diet can make or break the progress of my weight loss. As much as I would love to, I can’t keep eating out and I can’t keep putting junk into my body. (You have no idea how many croissants I had while in Europe.) As much as I love baking, it’s pretty hard to avoid “testing” my goods when they smell so damn good. True story! When I bake cakes, I shave off cake tops and have them. When I bake macarons, I “clean up” the broken ones. When I make cupcakes, I’ll “try” 3 or 4 of them just to make sure the interior is baked. Do you feel guilty wasting food? I haaaate wasting food. I hate throwing away cake crumbs and broken macarons. But in some cases it’s better to just dump it in the bin than dump it in your belly… I learned that the hard way.
I know that as food bloggers we have an insatiable love for food and the “D-word” isn’t even in our dictionary. Why diet? You only live once! The way I see it is that we only live once and so we do need to watch what we eat too! You MAY start to see healthier recipes, maybe even more savoury ones, maybe there won’t be a change, maybe I’ll start to bake smaller portions, or maybe this phase will disappear.. Who knows? One thing for sure is that I’ll still bake, and trust me, there are tons of opportunities. So not to worry, Sweet Samsations will still continue! I just like to apologize for neglecting you guys for a month!
A friend of mine, Toffer, said, “You know what? I love to eat just as much as everyone else does, I really do! But I’ve discovered a greater pleasure in withholding satisfaction to the sense of taste. Most days than not, I’m eating like a poor man. And for those days I’m not, I’m enjoying every bite of it, eating like a king. Things never tasted better on my cheat days. We no longer eat to survive. That mentality is long gone… When over-consumption becomes an instinct it becomes gluttony. An exchange must occur, gluttony for punishment… Cheat big on your diet then punish your body and work out even harder!”
My favourite line was “Things never tasted better on my cheat days”. In a way, when we restrict ourselves, we learn to appreciate our food even more. I know that many times the “D-word” has many negative connotations attached to it. But in a way, I feel that it has taught me a lot since I’ve started on it. I learned about nutrition, health, self-control, discipline, focus and so much more…
So I asked Toffer if I could place his picture here and he graciously agreed to let me. Yes, I’m sure you will be as amazed as I was when I first saw this. This is all from 10 months of hard work, dedication and discipline! Very inspiring right? And you can see that he has the same tattoo as well, so it’s 100% real!!
Isn’t that amazing?!?! So my point is… ABS ABS ABS!!!! Okay, no, my point is, I’d like to be healthier and toner. I want to see my potential and push myself to my limit.
I’ll admit that I’m no food connoisseur, but I still consider myself a huge foodie. I don’t think that part of me will ever change. Don’t worry, I won’t totally cut myself off any food, but I will definitely watch my diet!
Alright, so I guess this is what most of you have been waiting for… There are special days where I allow myself to indulge in some delicious food. Let’s take a look at a meal I made on a very special day….
Bacon Wrapped Halibut
with Roasted Vegetables and Beurre Blanc
Original Recipe by Hosea Rosenberg How to Cook Like a Top Chef
- 4 pieces Alaskan halibut (about 6 ounces each)
- 4 slices thin-cut bacon
- Salt and freshly ground pepper
- 1/2 tbsp Canola oil for frying
- Preheat the oven to 350F degrees.
- Wrap the bacon tightly around the halibut. Season with salt and pepper.
- In a large ovenproof saute pan or skillet, heat the oil over medium heat. Sear the halibut until brown.
- Transfer the pan to the oven and roast until the fish is just cooked through, about 2 minutes.
- 6 small Yukon gold potatoes / yellow potatoes, sliced
- 1 tbsp olive oil
- Salt and freshly ground pepper
- 2 tbsp unsalted butter
- 2 small red beets, sliced julienne style
- 1 yellow / orange pepper
- About 4 cups green beans
- 2 shallots, sliced
- 4 cloves garlic, chopped
- Leaves from 1 small bunch fresh flat-leaf parsley, chopped
- Raise the oven temperature to 425F degrees.
- Slice the potatoes into rounds. Toss with olive oil and season with salt and pepper, then roast until lightly browned, about 10 minutes. Remove from the oven and set aside.
- Slice the beets into matchstick-sized pieces. Slice the green beans into halves.
- In a large saute pan, melt the butter over medium-high heat and sauté shallots and garlic in butter until soft, but not brown, about 1 minute.
- Add beets, yellow / orange pepper and beans to pan with a little salt and pepper, raise the heat to high and sauté, for about 2 minutes.
- Add greens to pan and take off heat. Continue stirring mixture until greens have just wilted, about 2 more minutes. Finish with chopped parsley.
- 1 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 shallot, sliced
- 10 peppercorns
- 3 bay leaves
- 1/4 cup heavy cream
- 3/4 cup cold unsalted butter, cut into cubes
- 2 tbsp whole-grain mustard
- In medium pot, reduce wine, lemon juice, shallot, peppercorns and bay leaves till syrupy.
- Add cream and reduce till thick.
- Slowly whisk in butter till completely emulsified. Remove from heat. Add mustard and stir.
To serve: Arrange slices of potatoes in ring. Fill ring with vegetables. Top with fish. Spoon sauce around.
There you have it!! Enjoy!! And yes, I’ll be more regular with my posts, even if it means I have to compromise a little bit of sleep!
I miss you….