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Tag Archives | Spring 2010 Recipes



Live Food Recipe by Natalia Karoway-Waterhouse

serves 4

¼ cup cold-pressed olive oil
2 cloves of garlic, minced
½ teaspoon Himalayan salt
¼ teaspoon crushed chili pepper
¼ cup red onion, sliced into very thin strips on a mandoline
¼ cup parsley, chopped and well packed
1/3 cup lemon juice
3 medium artichokes
2 tablespoons hemp seed, plus additional for garnishing
8 Sicilian olives, sliced

Begin by making a marinade, whisking together olive oil, garlic, salt and chili pepper. Set aside. Prepare your onion and parsley; set aside. Juice the lemons and place remaining rinds in a bowl of cold water. Prepare the artichokes by removing and discarding all of the sharp outer leaves. Stop when you reach the pale inner leaves. Peel the stem with a vegetable peeler. Place the artichokes in the lemon water to prevent browning. Removing one artichoke at a time, slice the tender parts, including the stem, very finely. Remove the fuzzy choke and any sharp inner leaves and discard. Place the sliced artichoke in a large bowl and immediately drench in the lemon juice to prevent browning. Toss with onion, parsley and the prepared marinade. Mix in the hemp seeds and olives. Top with additional hemp seeds and chili pepper to garnish when serving. Serve immediately.


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Live Food Recipe by Natalia Karoway-Waterhouse

serves 8

For the salad:
2 bunches of parsley
1 bunch lacinato kale
1 – ¾ oz package of fresh mint leaves
1½ cups halved grape tomatoes
1 cup seeded and diced cucumber
1 cup hemp seed
½ cup diced sweet onion

For the dressing:
2/3 cup cold-pressed olive oil
½ cup lemon juice
3 cloves of garlic
2 tablespoons sweet onion
1 teaspoon Himalayan salt
1 teaspoon thyme
½ teaspoon black pepper

To make the salad, wash and dry all greens. De-stem. Finely shred the kale and place in a large bowl. Sprinkle with a little salt and massage with your hands until it begins to soften and wilt. Finely chop the parsley, either by hand or in a food processor. Add to the bowl. Chop the mint by hand and mix with parsley and kale. Toss in your remaining salad ingredients. To prepare the dressing, add all ingredients except olive oil to a blender or food processor. Blend until smooth. With the blade running, add the olive oil last, until just combined. Pour over salad and toss well. Serve chilled.

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Live Food Recipe by Natalia Karoway-Waterhouse

serves 6

For the Crust:
1¼ cups Brazil nuts
½ cup dates
zest from ½ lemon
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of salt

For the Filling:
2 ripe avocados
2½ cups blueberries, fresh or thawed
Juice of ½ lemon
zest of ½ lemon
¼ cup cold-pressed coconut oil
1/3 cup raw honey
½ vanilla bean or ½ teaspoon vanilla extract

To make the crust, place Brazil nuts in a food processor and pulse until finely ground. Add dates, spices, lemon zest & salt and process until sticky. Divide evenly and press into the bottoms of 6 mini tartlet molds. For the filling, blend all ingredients in a high-speed blender until smooth and creamy. Divide equally, pouring over the crusts. Set in the freezer for 2 hours to firm. Let thaw 20 minutes before serving.

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An open bottle of beer on the counter while I cook is a staple. I take a sip and pour a bit into the pot. And then I take another sip. Why not? They both make food taste better and enhance our appreciation of different flavors.

2 tablespoons extra virgin olive oil
4 cloves garlic, crushed
1 ounce shallot, crushed
3 ounces grape tomatoes, roasted
3 ounces crushed tomatoes
4 ounces fennel sausage, crumbled
2 ounces fennel, thinly sliced
1 ounce scallions, chopped
3 dozen mussels, scrubbed and beards removed (toss out any that are cracked or open)
½ bottle Peroni beer (drink other ½ while the mussels cook.)
Couple pinches of salt and crushed red pepper

In a deep, heavy-bottomed pot with a cover, warmed over medium-high heat, add oil, garlic, fennel, and shallot. Season with salt and pepper. Sauté about two minutes. Add sausage, and fry till lightly crisp. Arrange mussels in the pan. Pour in beer and tomatoes, and shake the pan to combine. Cover pan, and cook four minutes or until mussels open. Remove from heat, adjust seasoning, and spoon into bowl. Garnish with scallions. Serve immediately with some crusty bread for sopping.

Serves 4

Courtesy of Mark Caragiulo of Caragiulo’s Restaurant Caragiulo’s Restaurant: 69 S Palm Ave, Sarasota; 941- 951-0866

Owen’s Fish Camp: 516 Burns Ct, Sarasota; 941-951-6936

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Blueberry Stuffed Almond Crusted Croissant French Toast

King’s Farm Blueberry Stuffed Almond
Crusted Croissant French Toast,
Vanilla Lemon Butter and Blueberry Maple Syrup

Courtesy of Eric Bein, Executive Chef, Owner, Station 400

Serves 4

Blueberry Compote

4 pints blueberries
2 cups sugar
1 orange, zested and juiced
1 ounce ginger, grated and juiced
8 ounces Champagne
1 vanilla bean
1 cinnamon stick
¼ teaspoon lavender
4 tablespoon cornstarch slurry

Combine all ingredients except cornstarch and bring to a boil. Allow to simmer on medium heat for 20–30 minutes. Combine cornstarch and enough water to make a slurry. Pour into compote and whisk until combined. Bring to a boil and turn down to a simmer for an additional 5 minutes. Taste and adjust sweetness and acidity. Allow to cool to room temperature before stuffing.

French Toast Batter

6 eggs
½ cup half & half
1 tablespoons orange liqueur
1 orange, zested
1 teaspoon cinnamon

Combine all ingredients and whisk until thoroughly combined.

Pour into shallow pan and reserve for croissant.

Lemon Butter – Best if made day before

¼ pound butter, room temperature
1 lemon, juiced and zested
1 vanilla bean, scraped

Combine all ingredients in a mixing bowl and thoroughly combine. Store in air tight container and allow to chill in cooler.

Blueberry Maple Syrup

2 cups blueberries
2 cups maple syrup

Combine berries and syrup in a sauce pot on medium heat. Slowly bring to a simmer and carefully crush berries when softened.

Continue to simmer for about 10 minutes, strain through fine mesh sieve. Reserve and keep warm until service.

To Finish

4 croissant, baked the day before
1 cup almond, sliced

Preheat griddle to 350 degrees. Meanwhile, carefully poke a hole in the side of the croissant and remove center creating a cavity for compote. Fill a piping bag with the compote and insert tip into croissant. Gently pipe compote into the center without overfilling.

Soak prepared croissant in batter for at least one hour, remove and coat with almonds. Place on buttered griddle and brown on both sides. Remove and finish in oven until warmed through. Remove croissant from oven and place on warmed plate. Top with lemon butter and drizzle with syrup.

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Photos by Chad Spencer

Executive Chef, Longboat Key Club & Resort


Braised Pork Shank with Roasted Porcini

Serves 6-8

For Pork Shank

6 pork shanks, or shins
Salt and pepper
¾ cup lard
1½ medium Spanish onion, cut into 1/2-inch dice
3 rib celery, chopped into 1/2-inch pieces
3 medium carrot, chopped into 1/4-inch coins
6 cloves garlic
3 sprig rosemary
16 juniper berries
3 cloves
6 cups dry white wine
3 cups veal stock

Rinse and dry the shanks and remove the hairs and hard skin. Season with salt and pepper. In a heavy bottom Dutch oven, heat the lard over medium heat and place the shanks in pan.

Sear until dark golden brown on all sides and remove. Add the onion, celery, carrot, garlic, rosemary, juniper, and clove and cook until just softening, 4 to 5 minutes, then put then shanks back into pan on top of the vegetables. Add the wine and stock and bring to boil. Reduce the heat to a simmer and cover. Cook for 1 hour and 45 minutes, turning every 1/2 hour. Meat will be falling off the bone. Take the shanks out of the sauce and put a side.

Strain the rest of the sauce in a sauté pan reduce by halve and seasoning to taste with salt and pepper.



Roasted Porcini


12 large fresh porcini mushrooms

¼  cup extra-virgin olive oil

1   tablespoon chopped garlic

½  bunch thyme, chopped

Salt and Pepper

1   tablespoon unsalted butter

To roast the porcini
Preheat the oven to 400°F. In a bowl, toss the mushrooms with the olive oil, and the garlic, the thyme, salt and pepper. Place mushrooms in a roasting pan and roast until tender and juicy, about 10 minutes.


Fennel and Apple Slaw


2   tablespoons minced shallot

1   tablespoon white wine vinegar

1½teaspoons kosher salt

¼  teaspoon freshly ground black pepper

2   tablespoons olive oil

3   small fennel bulbs, halved lengthwise, cored, and very thinly sliced

about 3 cups

2   large Fuji apple, halved lengthwise, cored, and very thinly sliced in

julienne (about 2 ½ cups)

1   pinch of sugar


Whisk together shallot, vinegar, salt, and pepper in a large, nonreactive

bowl. While constantly whisking, add oil by pouring in a thin stream

down the side of the bowl. Whisk until all oil is incorporated. Taste

and adjust seasoning as desired.

Add endive, fennel, and apple slices to the vinaigrette and toss to coat.

Taste again and adjust seasoning as desired.


Truffle Polenta

1½ cups chicken stock

1½ cups heavy cream

½   teaspoon freshly grated nutmeg

¾   teaspoon salt

Pinch ground white pepper

5    tablespoons polenta

5    tablespoons semolina

¼   cup freshly grated Fontina or Talegio

¼   cup freshly grated Parmesan, plus extra for dusting

1    ounce Truffle oil


In a heavy saucepan, combine the stock, truffle oil and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.  Grate a dusting of Parmesan over the top just before serving.


Roasted Tomato


18  grape tomatoes

Sea salt, preferably gray salt, and freshly ground black pepper

3    tablespoons extra-virgin olive oil, plus more for storing

1    tablespoons herbes de provence

1    clove garlic minced


Preheat the broiler. Arrange the tomato close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato, stirring the mixture as you go.

Broil until the tomatoes are soft and shriveled but still retain some moisture, 10 to 15 minutes. Timing will
depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel.

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Photo by Chad Spencer

Executive Chef, Vernona Room


Braised Pork Shank with Exotic Ginger Lime Jus

Serves 6-8

For Pork Shank

2 large pork shank – sliced into 6 pieces (ask your butcher to do this)
Wondra flour
1 blanched, diced sweet potato
1 cup Chanterelle mushrooms, cleaned and sliced
6 tablespoons olive oil
2 cups pork jus
1 minced shallot
1 fuji apple
2 cups sherry
2 cloves garlic, minced
4 tablespoons sherry vinegar
1 star anise clove
1 small carrot, chopped
1 tablespoon of unsalted butter

Bring a large saute pan to high heat. Dust the pork shanks in the flour and shake to remove excess flour. Add oil to pan and then add pork shanks, cooking on both sides until golden brown. Remove shanks from pan and keep on a dry plate, drying off any excess grease with a paper towel. Place the shallot, apple, garlic and carrot in the pan and cook for an additional 7-8 minutes, or until the onion is cooked (lower the heat if necessary to avoid burning). Add the sherry to the pan to “deglaze” and then turn heat down very low. Add pork jus, vinegar and star anise and cook until thickened, about 20 minutes. Add the shanks back to the pan, cover, and place in a 350˚ oven until tender, about 2 ½ hours. Saute sliced mushrooms and the blanched sweet potato with unsalted butter until both are tender, season with salt and pepper. Place the shank in the center of the plate and spoon the sweet potato and mushroom mixture beside. Place the ravioli and half of the lobster tail on the plate and then drizzle plate with ginger sauce.


This recipe is a restaurant recipe that makes about 50 ravioli.  However, this is just a guideline for the ingredients – adjust as you see fit or make the whole thing and pack it away in your freezer for a later use.



Ravioli Filling


3  cloves garlic, minced

1  yellow onion, minced

10pounds dandelion greens,chopped

½ cup duck fat

8 ounces cured pork belly

3 pounds ricotta cheese

2 egg yolks

2 cups parmesan cheese

Zest of 1 lemon

Salt and pepper to taste

Pasta dough recipe or wonton wrappers


Sauté the pork belly, onions and garlic in the duck fat until tender.  Add the greens and cook down for about 10 minutes.  Place the mixture in the food processor and “pulse” the machine to create a chunky puree.  In a large mixing bowl, combine this mixture with the ricotta, egg yolk, parmesan cheese, lemon zest , salt and pepper and mix until thoroughly combined.  This will make your ravioli filling that can be stuffed into any homemade pasta dough you choose or wonton wrappers are a good substitute. For wontons, lay small amount of filling in center of wrapper, moisten edges with egg wash and pinch together to seal. Lay on floured sheet pan to prevent sticking, add to boiling water.


Ginger-Lime Sauce


¹⁄3cup sugar

Juice of 3 limes

Zest of 2 limes, chopped

1 tablespoon fresh ginger; peeled and chopped

3 cups veal jus

Soy sauce to taste


Place lime zest and ginger in separate sauce pans and cover with cold water.  Bring water to a boil, then drain off zest and ginger.  Repeat this process one more time, or until all bitterness is removed.  Juice all of the limes, and strain out the pulp.  Place the sugar in a cold sauce pan.  Turn heat on high and cook sugar until a light caramel is formed.  Deglazed the pan with lime juice, add veal jus, ginger and lime zest.  Reduce this mixture by half and then season with soy sauce.  Reserve for use.

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Florida Skamp Grouper Salmoriglio

Skamp Grouper is my favorite Floridian fish. It is a deepwater black grouper, the meat is white and the flavor is unique. It can be recognized by it’s fork shaped tail.

1 skamp about 2 pounds
Extra virgin oil
Salt, pepper

For Samoriglio Sauce:

½ red bell pepper, diced
½ yellow pepper, diced
½ red onion, diced
2 roma tomatoes, diced
1 handful of capers
15 black pitted olives
1 handful of pine nuts
1 tablespoon basil and parsley, chopped
Salt, pepper, extra virgin olive oil, juice from half of a lemon

Warm the oil, brown all the ingredients, add salt, pepper and lemon juice and at the last moment the chopped parsley and basil. Filet the fish, remove the skin (cut into 4 pieces about 6 ounces each) drizzle with extra virgin olive oil, salt and pepper then grill for approximately 2.5 minutes each side and then serve with the samoriglio sauce on top.

Serves 4

Courtesy of Chef Andrea Bozzolo , Owner Andrea’s

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For Pesto:

7 cloves garlic
2 cups sundried tomatoes
1 cup toasted walnuts
¾ cup grated parmesan
Extra virgin olive oil

Put garlic and sundried tomatoes in a food processor and pulse to blend and form a paste. Add walnuts and pulse to chop very fine. Add parmesan and run processor to blend the ingredients. Drizzle a little olive oil to make it all work together, just until the ingredients form a paste and pull away from the sides of the processor bowl while being blended. Makes about 3 cups.

For Eggplant:

2 medium Eggplant, peeled and sliced into ½-inch rounds.
1 or 2 eggs, beaten
Bread crumbs
Extra virgin olive oil
3 cups tomato sauce – homemade or made with canned crushed tomatoes
1 pound fresh mozzarella, grated

Preheat oven to 350°. Bread and fry eggplant with salt and pepper to taste. Cover the bottom of the pan with tomato sauce and place a layer of eggplant on it. Spread about a tablespoon of pesto on each slice of eggplant, then sprinkle lightly with mozzarella.

Repeat, building three layers. Top the last layer with tomato sauce rather than pesto.

Sprinkle with mozzarella and grated parmesan. Bake at 350° for 20 minutes or until heated through and the cheese is lightly browned.

Serve as a main course (6-8 servings) or a side dish (10-12 servings)

Courtesy of Chef John Arico, Zest of Sarasota

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