WiselyFed

Join me every today Sunday May 3rd and every Sunday at Evanston Library located at Orrington 1703, Evanston Illinois for a Neurobiology Biology Nutrition Class based Recent Published Book by Nancy Elizabeth Grabowsky
Wiselyfed Juxtaposing Neurobiology Nutrition and Long Term Memory Recall Suggesting New American Bistro as a way of keeping Friends and family traditions through recipes. We will meet at Newberry study Room No. 318, erd Floor. Walk-in starting 2:00 o'clock.

Hi dear Wiselyfed Audience, Friends and Family as well.

Attached is an excerpt from my recently Published Book Wiselyfed, Juxtaposing Neurobiology Nutrition and Long Term memory recall suggesting new American bistro as a way of keeping friends and family traditions through recipes. Page 44

Order the book by e-maling: [email protected]
Or calling: 847-942-0346

The recipe was shared on my blog.
Enjoy.
Brief City Stories, Poems and Home made Recipes.
my blog, my words, my space for expression… everyday experiences from my own perspective.

Sea Bass mint glaze, whipped cream saffron salmon on top of grilled scallops, roasted fingerling potatoes and mandarin chucrut.
Ingredients:

12 serving sea bass 7-8 oz each

500 grams glaze

cups lemon
cup cream
4 cup white wine

200 grams saffron

12 oz salmon

pounds scallops
500grams butter

2pounds mandarin

4 pounds fingerling potatoes

1 tablespoon pink peppercorn

2 tablespoon dry onion

4 tablespoon salt

1 cup orange licorice

Instructions:

Bring an iron pot on the stove, then turn on the high heat add 4 cups water, 3 cups white wine, 1 cup lemon, 300 grams butter, 1 tablespoon onion, 1 tablespoon salt. 300 grams blue cheese, 1 tablespoon mince dry onion, 1 tablespoon savory, 100 grams chives.
Turn on the oven 450 degrees then bring a pan, add 2 tablespoons olive oil, 1 tablespoon pumpkin oil, then add the salmon on the pan and bake for 15 minutes.
In a large bowl 2 cups acid cream, 1 cup lemon, 1 cup oat flour, 1 teaspoon pink pepper and whisk until the cream gets a lighter consistency.
Bring the baked salmon on a bowl and with a fork break down the salmon on small pieces, then add 1 cup mandarin juice and mix it with the cream until form a thicker consistency.
Refrigerate for 1 hour.
In a large bowl, add 1 cups scallop, 1 cup lemon, 1 cup mandarin, 1 tablespoon mandarin juice, 1 tablespoon green pepper and marinate for 1 hour.
Bring a large pan on the stove and turn on the high heat, then add 4 tablespoons olive oil, savory, pink peppercorn and add the scallops, cook for 10 minutes and add 1 teaspoon salt, 2 tablespoons lemon juice, and 300 grams butter.
Bring a large pot on the stove and add 1-gallon water, 1 tablespoon salt, 1 bay leaves and add 2 pounds potatoes when the water boils. Cook for 1 hour.
Once the potatoes are cooked, bring a pan on the stove and turn the high heat, add 1 cup olive oil and sauté the potatoes until golden brown, add 1 tablespoon salt and 1
tablespoon pink peppercorn.

Bring a large pan on the stove and turn on the high heat, add 4 tablespoons olive oil, 4 sage leaves, savory and add the salmon skin facing up, cook for 5 minutes, turn fish skin facing down and cook for 5 minutes more until the skin appearance is golden and turns from peach color to bright orange, press with the fork in the center for firmness.
Bring a large pan on the stove and turn the high heat, then add 1 cup olive oil,1 tablespoon dry onion, 1 tablespoon squared cucumbers and bring 1 cup scallops, sauté until soften, light golden brown.
In a large plate bring 1 tablespoon mint glaze, then add the salmon and garnish with pearl onions capers and a few microgreens.
Accompany with potatoes and citrus scallops on a separate plate, the scallop should be served with the salmon cream on the top and garnish with a chamomile floret.
Commentaries:

This seafood dish combination and salmon will give the dinner a delicate experience of texture and flavors starting for the mint glaze that exults the soft sweetness, salty and fattiness of the salmon when served with coiled saffron cream, the consistency will enhance the flavors, natural oils and herbs activating with the saliva.

This dish provides a complete protein between 50-60 grams per serving.

Scallops are high in Vitamin C as well in calcium, magnesium, amino acids and contains micronutrients that restore the membrane level and human brain as a result of the Viscosity that potentially repairs the fine nerves.

This dish could be served during dinner time and accompanied with white wine aged oak tenue woody notes, as well with vino verde and a hint of herbs or straight sparkling water and lemon juice.

Wiselyfed by Nancy Elizabeth Grabowsky, Chicago Illinois written between June 16th and July 25th,2025.

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Join me next Sunday April 19th for a Neurobiology Nutrition Class based Wiselyfed Book at 2:00 o'clock at Evanston Library located at 1703 Orrington Avenue, 60201.
Reservation: 847-942-0346

I'll be hosting a Class on Sunday at 2:00 clock at Evanston Library based Wiselyfed Book, Juxtaposing Neurobiology Nutrition and long term memory recall suggesting new American Bistro as a way of keeping friends and family traditions.
1703 Orrington Avenue, Evanston, Illinois, 60201
Phone: 847-942-0346
Reservations: [email protected]

Brief City Stories, Poems and Home made Recipes.
my blog, my words, my space for expression… everyday experiences from my own perspective.

Persimmon Peach White Chocolate and Hazelnut Cream Cake.
Serves: 8 to 12 people.

Ingredients:

2 Pounds Persimmons

2 Tablespoons Vanilla

2 Pound Peaches

1 Pound White Chocolate

4 Cups Whole Wheat All Purpose Flour

4 Cups Soy Flour

2 Cups Hazelnut Flour

500 grams Butter

4 Cups Oat Milk

1 Pound Hazelnuts

1000 grams mascarpone

2 cups sugar

500 grams buttermilk

5 cups sugar powder

4 cups water

4 eggs

Ingredients:

Rinse the persimmons, peel it and bring it into a blender, add 2 tablespoons vanilla, 4 tablespoon sugar and blend for 30 seconds until consistency is chunky.
Bring a large bowl add 4 cups buttermilk, 1 tablespoon mandarin juice, 1 cup sugar powder and whip for a 10 minute until the cream raises. If Electric blender, blend for 5 minutes until the creams raises.
Bring a large bowl and add 1 tablespoon hazelnut essence, 1 cup sugar powder, 2 cups mascarpone.
Bring a large bowl and add 2 cups All purpose flour, 2 cups oats, 2 cups soy, 2 cups hazelnut flour, 1 cup baking powder, 1 cup sugar, 1 tablespoon hazelnut essence, mix until the ingredients blend.
In a large bowl add 2 eggs, 4 cups cashew milk, 2 cups water, 1 cup butter, 1 cup olive oil and 1 cup white chocolate, and blend until the liquid are blended.
Mix the liquids with the dry ingredients forming a dense consistency, use a rubber or a wooden spoon to mix, if electric mix for 5 minutes until consistency is thick.
Turn the oven 450 degrees.
Bring a Pyrex and spray olive oil to prevent stickiness from the cake mix.
Add the cake mix
Bake for 45 minutes until the center of the cake is raises and is completely bake
Remove the cake from the oven
Cut the cake in 3 layers with a fine knife.
Bring a large cutting boar and a sharp knife, then cut the peaches in half, extract the peach bone and cut in fine wedges.
Add into a bowl 1 cup white wine, 1 cup whiskey, 1 tablespoon vanilla extract and dip the peaches on the liquid.
Bring a large pan, spread butter and bring the peaches into the oven for 20 minutes then add 1 cup of maple syrup, 1 cup bourbon, and cook for 10 minutes.
Bring the first layer in an open area like the counter kitchen and begin to build the cake by spreading peach cream on the first layer, then placing peaches around the cake.
Continue with the second layer, and add peach cream and peaches around until cover the 1rst of the cake, then bring the second layer on top of the first layer.
Bring the 3rd layer and add Hazelnut cream and peaches and bring the 3rd later on top of the 2nd later.
With a rubber spatula add the hazelnut cream around the edges of the cake and covered plentifully.
Add peach Cream on a metal cone and start to draw lines around the cake to form decorative lines.
Continue with the top by drawing squares on the top and if spring draw some flowers to beautify the cake. Then proceed by adding edible flours on the cake, in this case orange flour and chamomiles to complete the frosting previous decorations.
Add the toasted hazelnuts on the white chocolate and then bring those hazelnuts on the top of the cake.
Commentaries:

This cake goes well with a glass of white wine, champagne, a mimosa or just with a nice lavender and chamomile tea.

This recipe was created for a woman’s club it is suggested to serve during brunch or lunch, the delicate texture and consistency holds delicately the flavors of hazelnut and peach cream making an extraordinary cake experience for spring-summer cake.

This cake has been taught with the main objective of representing the feminine essence on a cake it has a beneficial psychological effects as a result of the soothing bright colors on the cake that activates a relaxing state effect in our brain, simultaneously by taste and releasing the oils contained on the hazelnuts that enriches the delicate flavor and activates neurotransmitters that chemicals like serotonin giving us a calmness like that kind of calmness activated with beautiful food.

The recipe will not only give a simple and delicate food experience during a woman’s gathering, it will also add a nutritional value that could be found in the cake are as follow. Vitamin A, B Niacin, Calcium, vitamin C and phosphorus, each serve will add a protein serving of 20 to 25 grams per slice. Enjoy

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Sunday afternoon is an excellent day to schedule a session with a WiselyFed Cook to begin a week with a Nutritional plan that fits your busy lifestyle.
Schedule a session. [email protected]

Friday afternoon, the city is a gorgeous land close to the lake, breeze and fresh air, open sky.
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