Suzanne Somers' Recipes

In Get Skinny On Fabulous Foods Suzanne Somers includes recipes that she says allow you to look great and have more energy. Here are three from her book.

SERVES 4-6

CELERY ROOT PUREE WITH OLIVE OIL

3 large celery roots
1/3 cup olive oil
salt and freshly ground black pepper

In a large pot fitted with a streamer and a lid, bring to a boil about 5 cups of water.
Chop off the roots and peel off the outside layer of skin from the celery roots, being careful to remove all the brown.
Cut each celery root into 12 pieces and place the pieces in a steamer.
Steam until very soft when pocked with a fork. About 20 minutes.
Transfer the celery root to a food processor.
Add the olive oil and puree until smooth. (If you don't have a food processor, you can use an electric mixer.)
Add Additional olive oil to achieve the desire consistency. Sprinkle with salt and pepper.

FRIED ONIONS

1 tablespoon olive oil
1 onion, thinly sliced

While the celery root is simmering, place the olive oil in a sauce pan over medium heat.
When the oil is hot, place the sliced onion into the pan.
Keep stirring while the onion starts to brown.
Continue cooking until the onion is brown and crispy.
Remove and drain on paper towels.

Serve the celery root with crispy fried onions on top.

SERVES 2

2 tablespoons black peppercorns
2 New York steaks ¼ -inch-thick (ask your butcher to pound them for you)
1/3 cup extra-virgin olive oil
4 elephant garlic cloves (or 8 regular cloves), thinly sliced
2 teaspoons salt
1 tablespoon rosemary leaves
4 fresh rosemary sprigs (or 4 teaspoons dried)
4 whole dried red chile peppers

Place the peppercorns in plastic bag and crack them with the bottom of a pan or a mallet.
Brush the stakes with a little olive oil.
Rub one of the sliced garlic cloves over both sides of the meat.
Combine the salt, freshly cracked peppercorns and 1 tablespoon rosemary leaves.
Use the mixture to season the steaks on both sides.
Heat a skilled with the olive oil over medium heat.
When it's hot, add the rest of the sliced garlic and sauté until brown, about 5 minutes.
Remove the garlic and set aside.
Add the rosemary sprigs, pressing them flat against the bottom of the skillet with a spatula to get them crispy, about 2 minutes on each side. Remove and set aside.
Add the chiles and toss in the hot oil for 30 seconds. Remove and set aside.

Fry the steaks in the infused hot oil, adding more oil if necessary, 2 to 3 minutes on each side.

To the steaks with the garlic, rosemary sprigs and chilies. Serve immediately.

SERVES 8

Unsalted butter
9 large egg yolks
1/3 cup plus 8 tablespoons sugar
1 ½ cups heavy cream
4-5 slices of fresh ginger, peeled and blanched in boiling water for 30 seconds.

Lightly butter heatproof ramekins (little soufflé dishes).
Fill a large bowl with ice cubes. Set aside.
In a medium heatproof bowl, whisk together the egg yolks and 1/3 cup of sugar. Set aside.
In a heavy medium saucepan, combine the cream and the ginger.
Bring just to a boil over low heat.
Place the bowl with the egg yolks over a pan of simmering water
Continue to whisk vigorously until the mixture becomes a very pale yellow and feels hot to the touch.
Remove the bowl from the heat and whisk the boiling cream.
Transfer the bowl back over the saucepan but do not turn on the heat.
Whisk the mixture occasionally until it thickens, 5-10 minutes.
When the mixture thickens, place the bowl in the large bowl filled with ice cubes.
Whisk occasionally until cool.
Strain into clean bowl.
Spoon the custard into the prepared ramekins and refrigerate, covered, until firm, about 2 hours.

When ready to serve, sprinkle 1 tablespoon of sugar evenly over the top of each serving and caramelize with a propane torch or set under a broiler until the sugar browns.