Back on the "Calcium Diet"

I popped a pants button this week. Ugh. It used to be that my stomach muscles were so strong that the contraction of abdominal muscles that accompanies a sneeze could pop a button. Not so, anymore. One of the problems of making cooking a hobby is that the pounds can creep up on you...

I got on the scale and found out that I had gained 8 pounds since February. No wonder I popped a button! In honor of my decision to get back on a diet, I ate a half a pint of Ben & Jerry's and finished every other sweet delicacy in my home (Yup, a half a bar of Scharffen Berger 60% cacao went down nice and easy along with the remnants of a peach cobbler). It just seemed like the most worthy thing to do before the deprivation started.


If you've followed my blog, you may know that I'm a big fan of Dr. Jana Klauer's diet, "The New Calcium Diet". Basically, there is a three day jump start that involves eating a ton of dairy, protein, and veggies and then drinking gallons of water and green tea. This gets most of the water weight off before hitting the more moderate phases of the diet where carbohydrates and fruit come back into your life. It's actually an extremely healthy way for women to eat and I was able to follow it for about a year before I "fell off the wagon" and started eating too much food and too many refined carbohydrates (see the Fage yogurt entry of 04/06).


Anyway, day two of the jump start and I'm a little sluggish. Last night, I prepared my 4 oz of fish with as much flavor as I could pull together.

Broiled Fish with Fresh Herbs and Lemon Zest


5 tbs. olive oil
1 1/2 tbs. finely minced garlic
1 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
grated zest of one lemon
2 tbs. lemon juice
4 firm fish fillets (halibut, sea bass, swordfish)

In a small saute pan, over low heat, warm 5 tbs. of the olive oil. Add the garlic and herbs and simmer for about 2 minutes. Remove from the heat and transfer to a bowl. Stir in lemon zest, lemon juice. Let cool completely.

Place the fish fillets in a shallow glass baking pan, salt & pepper the fish to taste, and pour mixture over the fillets. Cover and marinate for 2-3 hours in the refrigerator.

Preheat the broiler. Place fish on a the broiler pan or on a grill rack. Broil or grill, turning once, until opaque throughout when tested with a knife, about 4 minutes on each side. Transfer to a warmed platter and garnish with lemon wedges. Serve at once.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Frozen Lemon Torte

Spring is in the air and a warm night is the perfect time to indulge in something sweet and refreshing. This frozen lemon torte takes minutes to make, but is always a crowd pleaser. I typically go to a locally owned Italian market (Sofo's) to buy the gourmet lady fingers. These should not be confused with the yellow, cake like lady fingers sold in most chain grocery stores as 'lady fingers'. They are NOT the same thing. The Italian version looks pretty with the light glaze and dusting of extra fine sugar on one side, and their crunch holds up during baking.

2 (3 oz.) packages of ladyfingers

2 (14 oz.) cans of sweetened condensed milk (OK to use 1 low fat can)

8 egg yolks

1 cup freshly squeezed lemon juice

2 teaspoons freshly grated lemon zest

8 egg whites

1/4 tsp. cream of tartar

confectioner's sugar

1 thin lemon slice (twisted) or one large strawberry for garnishing the top of the finished dessert

Preheat the oven to 375 degrees. Line the bottom of a greased 9 inch spring form pan with some of the ladyfingers, trimming the lady fingers to fit if needed. Stand the remaining lady fingers around the edge of the pan, with the pretty side facing out. You will need to cut the bottom ends so the tops of the lady fingers are EVEN with the top of the edge of the pan. This is important! I missed this little clue the first time I made this and it just looked silly to have the tops of the lady fingers towering over the lemon part.

Whisk the condensed milk, egg yolks, lemon juice and lemon zest in a large bowl. Beat the egg whites with the cream of tartar in a mixing bowl until stiff peaks form. Fold into the lemon mixture. Spoon into the prepared pan. I've always found that this recipe makes more filling than you need...so maybe you can use some leftover ladyfingers and a small souffle pan to make a mini tart? Bake for 20 to 25 minutes or until the top of the torte is light brown.

Cool pan on a wire rack. Freeze, covered with foil, for up to three months.

To serve, remove the side of the pan and place the torte on a cake plate. Dust lightly with confectioner's sugar and arrange the lemon slices in the center of the torte. Let stand at room temperature for 15 minutes before serving. I like to fan a strawberry on each plate. Leftovers may be refrozen.

Gotta be honest about that picture of the torte...I don't suppose I'm fooling anyone that the photo is a half a torte! I used it as the end of a dinner party before remembering that I wanted to put this lovely dessert on the blog. Oops.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".