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Tag Archives | Winter 2013 Recipes

OYSTER MUSHROOM & GOAT CHEESE FRITTATA

recipeMushroomFrittata

Photo by Kathryn Brass

  • 3 tablespoons olive oil, divided
  • 1 large shallot, quartered and sliced
  • 1/2 cup sliced oyster mushrooms
  • 1 small clove garlic, minced
  • 1 small zucchini, chopped (about 3/4 cup)
  • 6 large eggs
  • 1/2 cup whole milk
  • 3 ounces soft goat cheese, crumbled
  • 1/4 cup chopped green onions
  • Salt and pepper

Preheat oven to 350˚. Heat 1 tablespoon of oil in an 8-inch nonstick skillet over medium heat. Add shallot and cook until soft, about 2 minutes.

Add mushrooms and cook until browned and moisture evaporates, about 5 minutes. Add garlic and zucchini and cook another 2-3 minutes until lightly browned. Transfer veggies to a plate and wipe out skillet.

Whisk eggs and milk until frothy and season to taste with salt and pepper.

Return skillet to medium heat with remaining 2 tablespoons of oil.

Pour egg mixture into skillet, swirling it around briskly to create a crust on the outer edge. Add veggie mixture back to skillet and top with goat cheese. Remove from heat and place in oven for 15-20 minutes, until cooked through. Slide frittata out of pan, onto a cutting board, and cut into wedges. Serve garnished with green onions.

Serves 4

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ORANGE-SOY SCALLOPS

recipeOrangeScallops

Photo by Kathryn Brass

  • ½ cup freshly squeezed orange juice, from 2 oranges, plus
  • 1 teaspoon zest
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons finely minced cilantro
  • 1 pound sea scallops
  • 2 tablespoons sugar
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons orange liqueur (such as Cointreau)
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 bunch watercress

Combine juice, ginger, and cilantro in a shallow dish. Coat scallops in mixture and allow to marinate at room temperature for at least 30 minutes, up to 2 hours.

Combine sugar and pepper on a large plate; set aside. Remove scallops from marinade, wiping off as much as as possible. Dip one side of each scallop into sugar mixture to coat. Heat oil in a medium skillet over medium heat. Place scallops, seasoned side down, in hot skillet and cook until sugar caramelizes, 2–3 minutes. Add liqueur and soy sauce and swirl pan to dissolve any sugar beginning to burn. Turn scallops and sear the other side, 1–2 minutes. Sprinkle with orange zest and serve over watercress.

Serves 2

Recipe courtesy of Charlotte Abrams

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STRAWBERRY POPPY SEED VINAIGRETTE

recipeStrawVinaigrette

Photo by Kathryn Brass

  • 1 cup strawberries, hulled
  • 2 cloves garlic, chopped
  • 1 tablespoon grated onion
  • 1/2 cup white wine vinegar
  • 1/2 cup raw honey
  • 1 teaspoon kosher salt
  • freshly ground pepper, to taste
  • 2/3 cup extra virgin olive oil
  • 1 and 1/2 teaspoons poppy seeds

Combine strawberries, garlic, onion, vinegar, honey, salt, and pepper in blender and blend until smooth. With blender running, add oil in a steady stream. Turn off blender and whisk in poppy seeds until combined. Refrigerate for at least one hour prior to serving. Store in an airtight container in the refrigerator for up to 3 days.

Makes 2 cups

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QUICK STRAWBERRY JAM HAND PIES

recipeQuickStrawPies
Photo by Kathryn Brass

  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry, thawed
  • 2/3 cup quick strawberry jam (see recipe below)
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon fresh lemon juice, from 1 lemon
  • 1/3 cup confectioners’ sugar

On a lightly-floured work surface, roll out pastry sheets to 1/8-inch thick. Cut each sheet into 4 equal squares. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles, and press tightly to seal. Transfer pies to a parchment-lined, rimmed baking sheet and freeze until firm, about 30 minutes.

Preheat oven to 375°. Bake pies until golden and puffed, about 20–25 minutes. Let cool slightly on baking sheet set on a wire rack. Whisk together lemon juice and confectioners’ sugar until smooth. Drizzle glaze over cooled pies. Can be served warm or at room temperature. Store in an airtight container at room temperature for up to three days.

Makes 8

QUICK STRAWBERRY JAM

  • 1 pound (about 4 cups) strawberries, hulled
  • 1/2 cup raw honey
  • 2 tablespoons fresh lemon juice, from 1 lemon

In a large bowl, crush strawberries to release juices (a potato masher works well). Transfer to a large saucepan and stir in honey and lemon juice. Bring to a simmer over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, about 10 minutes. Transfer jam to a large bowl and let cool to room temperature. Store cooled jam in a sealed jar in the refrigerator for up to 10 days.

Makes about 1and 1/2 cups

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GREG’S GROUPER

recipeGregsGrouper

Photo by Joel Parisi

For the stone crab stock

  • 2 pounds stone crab, cracked
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 large garlic cloves, smashed and peeled
  • ¼ cup fresh parsley
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • ¼ cup brandy
  • 3 cups water

For the sauce

  • 4 tablespoons butter
  • 1 large shallot, finely minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 teaspoon minced fresh thyme
  • 1 cup white wine
  • 3 cups stone crab stock
  • ¾ cup heavy cream
  • 2 teaspoons brandy
  • Pinch saffron threads
  • Salt and freshly ground pepper to taste
  • All-purpose flour for dusting
  • 2 tablespoons olive oil
  • 4 grouper fillets (about 1 ½ pounds)
  • Meat from 2 pounds stone crab

Serves 4

For the stone crab stock

Pick the meat from the crab, reserving the shells; you should have about 4 cups shells. Refrigerate meat until ready for use.

Heat oil over medium heat in large saucepan. Add crab shells and cook, stirring, until fragrant, about 2 minutes. Add onion, carrot, garlic, parsley, and bay leaf; cook until soft, 5–7 minutes. Add tomato paste and cook, stirring, until it darkens, about 1 minute. Add brandy and scrape up any bits from the bottom of the pan. Add water, bring to a boil, then reduce to a simmer; cover and cook for 30 minutes. Strain into a bowl through a finemesh strainer, pressing on solids to extract liquid. Discard solids.

For the sauce

Melt butter in a medium saucepan over medium heat. Add shallots and cook until softened, about 2 minutes. Stir in flour, tomato paste, and thyme; cook until flour turns light brown, about 1 minute. Add wine, bring to a simmer and cook until very thick and partially reduced, about 5 minutes. Whisk in stock and cream and bring to a simmer. Cook, whisking occasionally, until reduced by half, 25-30 minutes. Reduce heat to low, stir in brandy and saffron and let steep for 20 minutes. Season with salt and pepper.

Heat oven to 400°. Season fish with salt and pepper and lightly dust with flour. Heat oil in medium skillet over medium heat; add fish and cook until golden on one side, about 2 minutes. Turn fish and add ½ cup of the sauce to pan. Transfer pan to oven and bake until white fat bubbles from fish and is cooked through, about 7 minutes. Transfer fish to serving plate. Lightly baste reserved crab meat with sauce to warm through, being gentle not to break up chunks. Perch crab on top of fish and drizzle with sauce. The sauce is rich, as is the crab, so use restraint so the fish and crab are the stars of the show.

Blue Marlin: 121 Bridge St, Bradenton Beach; 941-896-9737; bluemarlinami.com

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BASIL GRILLED SALMON

recipeBasilSalmon

For tomato tapenade

  • 1 large tomato, chopped (about 1 cup)
  • ¼ cup pitted kalamata olives, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons thinly sliced basil
  • 1 tablespoon minced red onion
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons finely grated orange zest, from 1 orange

Combine all ingredients in a medium bowl. Season with salt. Refrigerate for at least 2 hours.

For marinade

  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 clove garlic, minced
  • ½ cup extra virgin olive oil
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon kosher salt, plus more as needed
  • 2 salmon fillets, with skin (about 1 pound)

Combine basil, parsley, garlic, oil, pepper, and salt in a small bowl. Pour over salmon and marinate in refrigerator for at least 2 hours, up to overnight.

Heat gas grill to high. Cook salmon, flesh side down, until nicely charred, 3–5 minutes with grill covered. Flip and cook until skin is crispy, about 4 minutes with grill covered. Serve topped with tomato tapenade and over cooked quinoa, if desired.

Serves 2

Courtesy of Carmel Café: Cooper Creek Blvd, Sarasota; carmelcafe.com

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