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: CUSTOMER INFO III :

Airport restaurants share recipes for healthy fare
By Faith Nasmyth

Many Americans made the usual New Year’s resolutions as 2010 rang in: spending more time with families, exercising more and, of course, eating healthier foods. Fortunately, Hartsfield-Jackson wants to help.

Chefs from three of the Airport’s signature restaurants — One Flew South, Proof of the Pudding: Fresh Gourmet and Phillips Seafood — have provided healthy recipes that you can make in your own kitchen.

If you enjoy upscale cuisine, executive chef Duane Nutter of One Flew South (Concourse E) has a recipe for you. The basil poached pear and goat cheese salad exemplifies the restaurant’s “Southernational” cuisine: Southern food with an international influence. This light salad will surely satisfy, even if you are not dieting.

Looking for a healthy lunch option? In collaboration with Concessions International, Proof of the Pudding: Fresh Gourmet kiosks (concourses A and B) offer heart-healthy options for travelers. This turkey and red onion marmalade sandwich recipe, created by Proof of the Pudding corporate executive chef Vagn Nielsen, can be bought at the Airport kiosks — or made at home, if you are not traveling.

“It’s the Airport’s goal to ensure the safety and security of every employee and passenger,” said Innovations Manager Doug Strachan. “These new devices give our police officers another tool to provide excellent customer service.”

For a healthy twist on an old classic, try this low-fat crab cake recipe from family restaurant Phillips Seafood (Concourse D), which has provided diners with seafood favorites such as fried shrimp and soft shell crab since 1956. Dennis Gavagan, Phillips Seafood corporate executive chef, and Todd Weisz, franchise executive chef, substituted low-fat mayonnaise and egg substitute to create a low-fat crab cake without sacrificing flavor.

Basil Poached Pear and Goat Cheese Salad With Pink Peppercorn Vinaigrette
Chef Duane Nutter, One Flew South

Vinaigrette
3 tbsp. white balsamic vinegar
½ cup olive oil
1 tbsp. crushed pink peppercorns
1 small diced shallot
½ tsp. Dijon mustard
3 sprigs of chopped thyme
Salt and pepper to taste

In a mixing bowl, add vinegar, peppercorns, shallots, mustard and thyme. While whisking ingredients together, slowly add the oil. Season to taste.

Poached pears
1½ cups sugar
3½ cups water
4 sprigs of basil
3 peeled pears

Bring sugar and water to a boil. Add pears and basil at the same time. Let simmer for eight minutes or until fork-tender. Remove from the heat and let them cool in their own liquid.

Goat cheese
4-ounce log of goat cheese
¼ bunch of chopped parsley
1 lemon (zest only)
A pinch of black pepper

Place all items in a bowl and mix well.

Sliced Turkey and Red Onion Marmalade on Whole Wheat Bread
Chef Vagn Nielsen, Proof of the Pudding: Fresh Gourmet


Red onion marmalade (yield: 1 pound)

1 lb. finely diced red onions
4 oz. sugar
¼ cup balsamic Italian vinegar
2 tbsp. oil
¼ cup finely chopped Italian parsley
1 tbsp. dry thyme
1 tbsp. cornstarch
1 tbsp. water

Sauté the onions in the oil until they are soft.
Add the sugar and vinegar, together with the spices.
Mix the water and cornstarch and add to the onion mixture. Cook until thick.
Let cool in a separate container.

Spread two slices of whole-wheat bread with 3 oz. of the marmalade. Layer each slice with 1½ oz. of sliced turkey breast. Layer with a little lettuce, and fold the bread together.

Phillips’ Lower-Fat Lemon Caper Crab Cake
Chef Dennis Gavagan and Chef Todd Weisz, Phillips Seafood


Yield: Four portions or four crab cakes, (one-third) cup mixture (3 oz.)
per crab cake

8 oz. Phillips crab meat
2 tbsp. egg substitute
1 tbsp. fresh lemon juice
1½ tsp. capers, drained
(one-third) cup bread crumbs, plain, lightly toasted
1 tbsp. mayonnaise, light/reduced fat
(one-eighth) tsp. garlic powder
¼ tsp. lemon pepper seasoning
½ tsp. Worcestershire sauce
(one-eighth) tsp. salt
1 tbsp. scallion, minced
Pan cooking spray, as needed

In medium mixing bowl, beat egg substitute until frothy. Stir in lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce, salt and scallion. Stir until well blended.
Gently fold crab meat into mixture.

Form about (one-third) cup (3 oz.) of mixture into round or oval cakes, patting the mixture gently around the sides.

Heat sauté pan over medium-low heat. Spray bottom with pan cooking spray. Cook each crab cake until golden brown on each side — about three minutes per side — turning the cake gently during cooking and “patting” it, as necessary, with a spatula to keep its round or oval shape.

Serve immediately with lemon or lime wedges, if desired.



 

 

 

 



© 2010 Hartsfield-Jackson News. A Publication from Hartsfield-Jackson Atlanta International Airport. All rights reserved.

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