Class Recap

Portion Control

| RoundGlass Class No. 40
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I like modest portions of protein, for my own meals and even when I’m creating dishes at my restaurants for others. I strive to find the right balance of all the flavors and textures on the plate, you can’t get that from just a giant piece of meat. For me I want the sauce or the vegetable to be just as important as the protein itself and for the cooking technique and appearance to be in harmony too.  The same is true for pasta dishes, the noodle is very important (and I love noodles!) but the sauce is as important, there needs to be balance of both to make the dish really work.

Nutrition

Meagan Curell

Why it Matters

Macronutrient balance is important because each type of macronutrient is necessary for different processes in the body. Macronutrients are comprised of carbohydrates, fats, and protein. The balance and amount of these macronutrients can have an impact on health.

Carbohydrates act as a source of fuel for the body, as glucose is broken down to provide energy. Carbohydrates are high in fiber, which has been linked to a decreased risk of cardiovascular disease.

Fats help to absorb certain nutrients, maintain a healthy immune system, and support hormone production. Certain types of fats, like omega-3 fatty acids, have been found to support brain development, including memory and cognitive function.

Protein is high in amino acids which are used to build and repair muscles, red blood cells and enzymes.

Putting into Practice

* Include the correct ratio for your body type of carbohydrates fats, and protein

* Be mindful of overconsuming animal protein, think of this as a “condiment” on your plate

* Carbohydrate portions should be no larger than your fist, and the rest of the plate should be plants

Take away

Due to restaurants overserving quantities of macronutrients, some of us have lost touch with what a correct portion looks like. Being mindful of the distribution of each macronutrient on the plate during meals is important.

Recipes

Salsa Verde

Cavatelli with Salsa Verde

Cavatelli Pasta

Chicories Salad with Apple & Thyme Gastrique

Cast Iron Seared Salmon

Seared Daikon Radish with Orange Zest and Carmolized onions

Salsa Verde

serves: 10

directions

ingredients

  • 2 bunches parsley,

  • 1 bunch oregano,

  • 1 bunch chives ,

  • 3 cloves garlic ,

  • 1 bunch taragon,

  • 1 bunch basil ,

  • 3 cups olive oil ,

  • 2 each shallot, chopped fine,

  • 1/4 cup red wine vinegar ,

  • 2 tsp salt,

    • Cavatelli with Salsa Verde

    serves: 10

    directions

    ingredients

  • 1 recipe Cavatelli ,

  • 1 recipe Salsa Verde ,

  • 2 tsp salt,

  • 1 each lemon, juiced ,

  • 1/8th tsp black pepper ,

  • 1/4 lb parmesan or ricotta, optional ,

    • Cavatelli Pasta

    serves: 10

    directions

    ingredients

  • 3 cups 00 flour,

  • 1 cup durum flour,

  • 2 tsp salt ,

  • 4 whole eggs,

  • 2 Tbs water ,

  • 1 tsp olive oil ,

  • 2 gl water ,

  • 2 cups salt, as needed ,

    • Chicories Salad with Apple & Thyme Gastrique

    serves:

    directions

    ingredients

  • 4 each apples ,

  • 1/2 cup honey,

  • 1 each shallot,

  • 1/2 cup champagne vinegar ,

  • 1 tsp thyme, picked ,

  • 1/2 tsp black pepper ,

  • 4 heads Endive ,

  • 1 head Radicchio ,

  • 1 tsp salt ,

  • 1 each lemon, juiced ,

    • Cast Iron Seared Salmon

    serves: 10

    directions

    ingredients

  • 2 lbs salmon filette ,

  • 2 Tbs salt ,

  • 2 oz grape seed oil ,

    • Seared Daikon Radish with Orange Zest and Carmolized onions

    serves: 10

    directions

    ingredients

  • 2 lb daikon radish,

  • 1 tsp salt,

  • 1 each onion,

  • 3 cloves garlic,

  • 1 oz grapeseed oil ,

  • 1 tsp salt ,

  • 1 orange,

  • 1 tsp maldon salt ,

  • 1 each lemon ,

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