Comfort Foods With a Twist

Culinary expert Colleen Miner shares some of her favorite updated recipes for classic comfort foods.

Pistachio-Crusted Walleye

Ingredients:

1 lb. walleye fillets
1 egg, lightly beaten
1 cup fresh bread crumbs
1 cup chopped pistachios
2 Tbs. olive oil

Preparation

Dip the fish fillets in the beaten egg and dredge in the crumbled nut mixture. Heat oil in a large fry pan, add the fish and saute the fillets until golden, turning once, for a total of about 10 minutes. Instead of heating the oil, you can spread butter spray in the pan and bake at 350 degrees for 20 minutes.

Red Pepper Sauce

Ingredients:

one 12-oz. jar roasted red peppers, drained
one 8-oz. pkg. low-fat cream cheese

Preparation:

Place ingredients in a blender and blend until smooth. Serve cold as a dip for chips or vegetables or hot as a sauce over chicken or fish.

Sweet-Potato Fries

Ingredients:

4 sweet potatoes
butter-flavored cooking spray

Preparation:

Wash the skins and cut in half and then into six wedges. Coat the fries with butter flavored spray, place on a cookie sheet and bake in a 400-degree oven for 20 minutes.

Asian Cole Slaw

Ingredients:

1 lb. pkg. shredded cabbage
1/2 cup chopped red onion
1/2 cup chopped scallions
1/2 cup chopped cilantro
1/2 cup chopped salted peanuts

Preparation:

Combine salad ingredients in a large bowl, then toss with the dressing (recipe below).

Dressing Ingredients:

1/2 cup rice vinegar
2 Tbs. sesame oil
1 Tbs. soy sauce
2 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper

Preparation:

Combine all ingredients in a small bowl.

Chocolate Creme Brulee

Ingredients:

2 cups cream
4 oz. milk chocolate
1/4 cup sugar
1/2 tsp. vanilla
5 egg yolks beaten

Preparation:

Combine the first four ingredients and heat until chocolate is nearly boiling. Add egg yolks. Caution: If it is too hot it will scramble the eggs.

Pour into six-ounce ramekins. Place ramekins into larger pan. Pour water into large pan until it comes halfway up the sides of ramekins. Bake at 325 degrees for 30 minutes. Let cool. Sprinkle tops with sugar and put under broiler or use blow torch until sugar is hardened.