A Natural Chef On A Shoestring

Nischan draws his inspiration to explore full-flavored cooking with natural ingredients from his son, Chris, was diagnosed with juvenile diabetes when he was 5. Nischan debuted his revolutionary cuisine at Heartbeat Restaurant at the W Hotel in 1997. He won a 2004 James Beard Award for his first cookbook, "Taste, Pure and Simple." He also has been honored for his work in the "cuisine of well-being" by the American Heart Association.

Nischan and his wife, Lori, live in Fairfield, Conn., with their five children.

RECIPES

Rosemary And Balsamic Portobellos

Ingredients:
4 portobello mushrooms
1/8 cup balsamic vinegar plus an additional splash of vinegar
grapeseed or canola oil in a mister or spray bottle
salt and freshly ground black pepper
2 long fresh rosemary sprigs
extra-virgin olive oil for brushing
4 cups salad greens

Method:

1. Preheat the oven to 400 degrees F.
   
2. Remove the stems and gills from the portobello mushrooms and turn them, hollow side up, on a work surface. Sprinkle the mushrooms evenly with the balsamic vinegar, working gradually until it is all absorbed by the mushrooms. Lightly spray the mushrooms with grapeseed oil and season with salt and pepper.
   
3. Lay the rosemary sprigs parallel to one another on a baking sheet (like railroad tracks). Arrange the mushroom caps over the rosemary sprigs, creating one row of four mushrooms.
   
4. Roast for 5 minutes. Turn the mushrooms over and roast for 3 to 5 minutes longer, or until softened.
   
5. Transfer the mushrooms and rosemary to a warmed platter. Brush lightly with olive oil and drizzle with any juices in the pan.
   Toss salad greens with a splash of balsamic vinegar. Divide among four plates and top each with a mushroom and some juices.
   
6. Serve warm or at room temperature.

Ingredients:
1 small red onion, cut into 1/4-inch-thick slices
grapeseed or canola oil in a mister or spray bottle
four 6-ounce boneless pork loin chops, each about 1-inch thick
salt and freshly ground black pepper
1 bunch fresh oregano
neck of a 2-pound butternut squash, peeled and cut into sticks (about 3 inches long, 1/4 wide)

Method:

1. Prepare a charcoal or gas grill for grilling over a medium-hot fire. Lightly oil the grill grate.
   
2. Lightly spray the onion slices with oil and lay them around the edge of the grill where the heat is not too intense
   
3. Season the pork chops on both sides with salt and pepper and place them over the hottest part of the fire. Set aside some of the oregano for garnish and divide the rest in half. Arrange half of the oregano over the pork chops. Cover the grill and cook for about 4 minutes, turning once, until the chops are cooked through.
   
4. Transfer the chops and the oregano to a baking sheet and keep warm in a low oven
   
5. Season the squash slices on both sides with salt and pepper and lay them on the grill rack over the hottest part of the fire. Turn the onions; they should be nearly done. Put the rest of the oregano over the squash, cover the grill, and cook for 5 to 10 minutes, or until the squash is tender.
   
6. Arrange the squash and onions on a warmed platter. Arrange the pork chops, slightly overlapping them shingle fashion, over the squash and onions and garnish with some of the cooked and the reserved uncooked oregano. Serve at once.

Ingredients:
1 cup water
1 cup stone ground yellow cornmeal (MUST use stone ground only)
1 tablespoon unsalted butter, at room temperature
1 tablespoon grapeseed oil
1 tablespoon local honey plus additional for drizzling
1 teaspoon fine sea salt
2 cup nonfat milk
1 large whole egg plus 2 large egg whites, beaten until blended
flavorless vegetable oil spray
3 nicely ripened pears (about 12 ounces total), peeled, halved, cored, and thinly sliced
1/2 teaspoon ground cinnamon

Method:

1. Preheat oven to 375 degrees F.
   
2. Bring the water to a boil in a saucepan. Remove the pan from the heat and, stirring constantly, slowly sprinkle the cornmeal over the water. Continue to stir constantly for 2 to 3 minutes, or until the mixture is thick and smooth.
   
3. While the water is heating, in a small bowl, combine the butter and oil and stir until well mixed. When you remove the cornmeal batter from the heat, add the butter-oil mixture, honey, and salt and stir until combined. Let the batter cool for 2 to 3 minutes, or until you can stick your finger in it and leave it there for at least 5 seconds.
   
4. Add the milk and beaten eggs and egg whites to the beater and beat well with a whisk or handheld electric mixer on medium speed for about 2 minutes, or until smooth and well incorporated. The batter will thin.
   
5. Spray an 8- or 9-inch ovenproof cast-iron or other heavy skillet with vegetable oil spry, or wipe it with a paper towel that has been dipped in grapeseed oil. Heat the skillet over medium heat for 5 to 8 minutes, or until almost hot. Pour the batter into the pan and transfer it to the oven. Bake for about 20 minutes, or until the spoon bread stops puffing and rising. Do not overcook
   
6. Remove the pan from the oven and very gently fan the pear slices over the spoon bread in a circular pattern. Sprinkle with the cinnamon and return to the oven for about 10 minutes, or until nicely browned. The pears will be tender and still hold their shape.
   
7. Remove the spoon bread from the oven and drizzle honey over it. Serve right away directly from the pan.