It’s that time of year when we all start thinking about cutting back on the fat to help lower our cholesterol and take care of that hard-working pump inside our chest.
The American Heart Association and Kendall-Jackson are teaming up for a special Heart Healthy Cooking Demonstration at 10 a.m. Tuesday, Jan. 19, at G & G Supermarket, 1211 West College Ave., Santa Rosa.
Kendall-Jackson Chef Ryan Pollnow will demonstrate three recipes – a Curried Cauliflower Soup, Miso Glazed Salmon with Bok Choy and Roasted Sweet Potatoes, and a Chocolate and Pomegranate Panna Cotta. Pollnow will also lead an olive oil tasting during the free event.
Here’s his recipe for the low-fat soup. Besides containing vitamins and fiber, cauliflower contains allicin, which improves heart health and reduces the risk of stroke.
Wine suggestion: Kendall-Jackson Vintner’s Reserve Riesling.
Low-Fat Curried Cauliflower Soup
Makes 5 cups
1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
¼ teaspoon curry powder
1/3 cup Kendall-Jackson Riesling
1 cauliflower head
Small pinch cayenne pepper
2 cups chicken stock (preferably home made)
2 cups water
2 tablespoons coconut milk (optional)
Heat a large sauce pot over medium high heat. Add the olive oil, followed by the onions and garlic. Season with salt and reduce the heat to medium low. Cook until soft and translucent, stirring often (about 8 minutes). Once the onions are cooked, stir in the curry powder and lightly toast over medium-low heat. When the curry powder becomes fragrant, add the Riesling and cook for an additional 2 minutes. Stir in cauliflower and a small pinch of cayenne pepper. Add the chicken stock and water to the cauliflower and simmer for 15 minutes. Puree in a blender and season with salt. If desired, add the coconut milk and serve immediately.