TASTE
A sampling of McKay's recipes for cancer patients
| • | Bringing healing to the table |
By Wanda A. Adams
Advertiser Food Editor
Chef, writer and artist Madeleine McKay shared these recipes from her unfinished manuscript about how to create a healthier diet for people living with cancer. She was married to writer Gardner McKay, who died of prostate cancer in 2001.
This tapenade, on very thinly sliced toast, was the favorite breakfast of Madeleine and Gardner McKay after they gave up doughnuts, buttered toast and other high-fat breakfast options. McKay often baked the sourdough-style bread herself, but when La Brea and other high-quality brands of bread became available, she used commercial bread, slicing it very thinly. (You need a bread with some heft in order to make thin enough slices, although a grocery store baguette will work.)
TAPENADE NO. 1
With a hand blender or food processor, finely chop, but do not puree, all the ingredients except bread. Store in covered container and refrigerate. Serve on very thinly sliced rustic bread that is sprayed lightly with olive oil and toasted in oven.
Makes 8 servings (2 slices of bread, with spread, per serving).
This is a wonderful way to get a mega-dose of lycopene and omega-3 fats. I like to use this tomato mixture, without the salmon, on bruschetta (little toasts, served as an appetizer or snack). This dish pairs well with orzo (rice-shaped pasta) and a green salad.
SALMON WITH TOMATOES, BASIL AND GARLIC
Stack basil leaves on top of each other and roll into a cylinder. Slice the basil in thin slices until finely shredded; set aside. In a large saute pan, heat 1 tablespoon of oil over medium heat. When hot, add the salmon and cook 2 minutes per side. Remove the fish and add the rest of the oil, then add the garlic and chopped tomato. Cook briefly; add balsamic vinegar and season with salt and pepper to taste. Toss the sauce to combine and place the fish back in the pan and cook for 1 more minute. Remove the fish to serving plate. Add the basil to the sauce and spoon over fish to serve.
Makes 4 servings.
In season, local stores often have tender fresh arugula, a slightly bitter green that pairs well with the sweetness of mango.
MANGO & ARUGULA SALAD
For the balsamic dressing:
Combine greens and toss in bowl. Combine balsamic vinegar dressing mixture and shake vigorously. Dress salad.
Makes 4 servings.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
