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Tag Archives | Fall 2012 Recipes

fall12RecipeQuiche

QUICHE LORRAINE

quiche lorraine

  • 11 ounces flour
  • 1 egg
  • 6 ounces butter, softened
  • ¼ teaspoon salt
  • ½ cup water

Place flour in a mixer bowl and using a dough hook, beat the flour with the egg, butter, and salt. Add water gradually until dough comes together to form a ball. Wrap in plastic and chill for 1 hour.

  • 10 ounces bacon, coarsely chopped
  • 5 ounces Swiss cheese, chopped or grated
  • 4 eggs
  • 1 and 1/3 cups heavy whipped cream
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • Pinch grated nutmeg

Fry the bacon on high until almost crispy. Drain the fat and set aside. In a bowl, beat the eggs with the cream, adding salt, pepper, and nutmeg to taste.

Preheat oven to 350 °F and butter a 9-inch round tart pan.

Roll out dough on a floured surface to 1/8 inch and lay in the tart pan, fluting the edges if you wish. Sprinkle ½ of the cheese on the dough and also sprinkle in the bacon, mixing the two together with your fingers, then sprinkle the rest of the cheese over top.

Beat eggs lightly with cream until combined and slowly pour over the cheese mixture to within1/8 inch of the top edge.

Bake in the preheated oven for around 35 minutes until the top has a nice golden color. Serve warm

Serves 6

Couetesy of C’est La Vie

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GRILLED GULF GROUPER “AVGOLEMONO”

  • 4 Gulf grouper fillets (6–7 ounces each)
  • ½ cup extra virgin olive oil
  • 2 tablespoons zaatar spice blend
  • 1 cup crème fraiche
  • 3 cups cooked basmati rice
  • 1 tablespoon fresh parsley, chopped fine
  • 1 tablespoon fresh oregano, chopped fine
  • ½ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper

Preheat grill.

Brush grouper fillets on all sides with olive oil and zaatar spice. Place on a grill and cook 8–9 minutes. To prevent sticking, do not touch the fish for the first 3–4 minutes.

Meanwhile gently warm the crème fraiche and cooked rice in a saucepan. Add the parsley, oregano, lemon juice, salt, and pepper to the rice mix. Divide the rice among 4 dinner plates.

Place the cooked grouper fillets next to the rice. We suggest serving this dish with your favorite Greek salad.

Serves 4 as an entrée.

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SMOKED MULLET DIP

  • 1 cup sour cream
  • 1 cup crème fraiche
  • 1 2-ounce package Lipton Onion Soup Mix
  • 1 tablespoon black pepper
  • 1 tablespoon dried lemon thyme
  • 2 tablespoon Crystal Hot Sauce
  • 1 pound smoked mullet, shredded by hand
  • Toast points

In a mixing bowl, combine all ingredients except the smoked fish. Gently fold in the fish, but do not over mix. Refrigerate 2–3 hours to let the flavors get to know each other. Serve with toast points.

Serves 4 as an appetizer

Courtesy of Libby’s Cafe + Bar

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fall12RecipeKrapow

KRAPOW

krapow

  • 7-10 jumbo shrimp
  • 1 ½ tbs vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 chopped Thai chilies (optional)
  • ¼ cups sliced onion
  • ¼ cup sliced green bell pepper
  • ¼ cup sliced red bell pepper
  • ¼ cup sliced or julienne carrot
  • 1 tbs sweet black soy sauce or Pantai brand chile paste with soya sauce
  • 2 tbs Golden Mountain seasoning sauce
  • 1 tbs oyster sauce (optional)
  • 1-2 tsp fish sauce (optional)
  • ½ cup fresh holy basil (krapow) leaves

Steam shrimp or tofu in a strainer basket for 1 minute and remove from water. Alternatively, deep fry tofu cubes until golden brown and set aside.

Lightly steam vegetables for 30 seconds and remove from water.

Heat vegetable oil in wok to medium hot, then stir the chopped garlic and Thai chilies for 15-30 seconds until the aroma comes out. Add onion and stir until onion starts to soften.

Turn work to high heat and add bell peppers, carrots, and shrimp. Stir quickly under high heat for approximately 30 seconds.

Add Golden Mountain seasoning sauce, black sweet soy sauce or chile paste, oyster sauce and fish sauce if desired. Mix thoroughly to cover all ingredients and turn off work.

Add basil leaves stir for 10 seconds or until the basil leaves become slightly wilted. Serve with Thai Jasmine Rice.

Serves 1

Isan Thai Restaurant: 5758 South Tamiami Tr, Sarasota; 941-923-1232; isanthairestaurant.com

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OYSTERS BIENVILLE

  • 3 ounces Euro butter
  • ¾ cup raw bacon, chopped
  • 2 tablespoons shallots, minced
  • ¼ cup and 2 tablespoons garlic, minced
  • ¼ cup and 2 tablespoons ¼ inch portabella mushrooms, diced
  • 1½ pounds 110/130 count shrimp
  • ½ cup chives
  • ½ cup heavy cream
  • ½ cup white wine
  • ¾ cup Parmesan cheese, grated
  • ¼ teaspoon ground red pepper
  • ¾ cup Italian breadcrumbs
  • ½ pound lump crabmeat
  • 6 ounces crab claw meat

Sauté butter and bacon in a large braising pan until browned. Add shallots, garlic, shrimp, and mushrooms, and sauté until shrimp are pink. Add the remaining ingredients, except for the crabmeat. Remove from heat.

Fold in crabmeat with rubber spatula. Transfer to a metal pan and place in an ice bath. Once cooled, cover, label, date, and store in the refrigerator.

Makes 1.5 quarts, topping for 75 to 100 oysters

Courtesy of Half Shell Oyster House; 1991 Main Street, Sarasota

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fall12RecipeCrostata

CROSTATA DI PERE E NOCCIOLE-PEAR AND HAZELNUT TART

Crostata Di Pere

This recipe I adapted after traveling to Torino, Italy and having a tart similar made with gianduja (hazelnut and chocolate). I wanted to incorporate a mixture of the cream pastries I have had in Fabio’s region, Lombardia, the Lake District, and similar to a favorite dish his mom makes with apricots and mascarpone. This tart is my mixture of the mascarpone cheese and and ripe autumn pears. I think it’s decadent along with the hazelnut honey cream my company imports from Northern Italy.

PASTRY

  • 1 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon grated lemon zest
  • Pinch salt
  • 4 ½ tablespoons unsalted butter, chill it and cut into cubes
  • 1 egg yolk
  • Ice water

Mix flour, sugar, lemon zest and the pinch of salt in a food processor. Add the butter and pulse 3–4 times. Then add egg yolk and 2–3 tablespoons ice water. Pulse until dough starts to come together, like a ball. Transfer to a lightly floured cool surface (I use a marble pastry slab). Knead the dough lightly until smooth, adding a little flour as needed, but don’t warm the dough. Place in a plastic bag and chill for about 20–30 minutes.

Preheat oven to 375°F and prepare a 9-inch tart pan.

After cooling the dough, roll it out on a floured surface to fit your pan. Lay dough in pan so it comes up on the sides and cut away excess with a knife. Flute the edges of the dough with your fingers and pierce all over with a fork to help allow steam to escape. Usually the pierceing is enough, but you may want to add pie weights to keep the dough from rising during baking. Bake for 15 minutes and then cool to room temperature.

MASCARPONE CREAM

  • 4 ½ ounces mascarpone cheese
  • ¼ cup sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • 1 tablespoon all purpose flour
  • 2–3 tablespoons milk, as necessary

Mascarpone cream, my favorite part!!! In the food processor blend together the mascarpone cream, sugar, egg, vanilla and flour until it is smooth. Add milk as you see fit to make the cream spreadable, but not too thin for it to be poured out of your food processor bowl. Once you have the consistency you need, spoon the cream into the pastry shell.

  • ¼ cup hazelnuts

Roast hazelnuts in the oven with skins. Remove to a kitchen towel and allow to cool slightly. While nuts are still warm, wrap the towel so there are no openings. Rub the towel over the nuts. This part is messy, but the friction of the towel will loosen and remove the skins. Roughly chop by hand or in a food processor.

  • 4 ripe pears
  • Juice half a lemon
  • 1 ½ ounces roasted hazelnuts, roughly chopped
  • 2 tablespoons Crema di Nocciole, Hazelnut Honey Cream

Peel and cut the pears in half, then remove the core. As you prepare each pear, sprinkle a little lemon juice over the top to reduce browning. Arrange the pears as you wish on the top of the mascarpone cream. Sprinkle the hazelnuts over the pears. Bake in the oven at 325°F for approximately 45 minutes, or until golden brown. Once the tart has cooled drizzle the Crema di Nocciole, Hazelnut Honey cream over the top.

Serves 8

Courtesy Kristine Insalaco; Sapore della Vita

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