Category Archives: Local

More Summer Tomatoes – Heirlooms

When I was a girl, our family summer vacations were usually spent in NC with my Mom’s side of the family – on the family farm. So many fun memories :)

One of my best food memories revolved around a big juicy tomato sandwich. White bread, gobs of mayo and thick, juicy slices of home grown tomatoes. Heaven in every bite. But alas, I am nowhere near NC or Uncle Fuzzy’s garden, so heirloom tomatoes will have to suffice. OLYMPUS DIGITAL CAMERA

 

Craving Lobster? Try Linda Bean’s Perfect Maine Lobster Roll

On an unassuming corner of downtown Delray Beach, FL, you’ll find the best lobster roll ever. Really. The best. Delicious.

Linda Bean’s Perfect Maine Lobster Roll lives up to its name – it is truly perfect. Huge chunks of lobster, a delicate aromatic sauce, a roll grilled to buttery perfection.

Drooling yet?

Served with cole slaw, salt and vinegar chips and sweet bread and butter pickles. Add in a cold red amber Lobster Ale and you are the closest to Maine lobster heaven you can get outside of Maine.

Next time you are anywhere close to Delray Beach, FL, go and enjoy one. Promise you’ll love it.

Salmon and Corn Fritters


Salmon and Corn Fritters
Author: 
Recipe type: Main
 
A delicious way to use summer corn goodness.
Ingredients
  • 1 cup flour
  • 1 tsp baking powder
  • Salt and Pepper to taste
  • 2 eggs
  • ½ cup milk
  • 5 oz cream cheese, softened
  • 2 fresh ears of corn (kernels removed)
  • 1-3 tbs fresh dill, chopped
  • Olive Oil
  • Skinless salmon filets
  • Watercress
  • lemon wedges
Instructions
  1. Mix together the flour, baking powder, salt and pepper.
  2. Cream the softened cream cheese and eggs together in a bowl. Whisk in the milk, then the flour mixture. Stir in the corn kernels and dill.
  3. Heat olive oil in a frying pan over medium heat. Spoon about ¼ cup of the batter into the pan for each fritter. Cook 2-3 minutes on each side until cooked through and nicely browned. Keep warm in a low oven.
  4. When all of the fritters are done, add some olive oil to the pan. Cook the salmon filets about 3-4 minutes per side or until it flakes easily with a fork.
  5. Flake the salmon into large chunks. Top the corn fritters with the salmon. Dress with watercress sprigs and lemon wedges.

Recipe adapted from Donna Hay Magazine

Promenades Gourmandes – Paris Cooking School – Main Course (and Veggies)

 

Today’s post is about the main course and veggies. This was our menu:

Cheese plate with a lovely bottle of Valdé Loire Souvingnon Tauraine

Petits Souffles de Christophie

Veal Paupiettes aux Herbes filled with spinach and mushroom

Saute of potato and celeriac

White Asparagus

Tarte aux Pommes Nougatine

Red wine (again from Valdé Loire, but I forgot to snap a picture of it – it was delicious though) and baguette

 

Now we get to the main course – a veal scaloppine stuffed with a spinach and mushroom duxelle along with the side vegetables of white asparagus and a saute of potatoes and celeriac.
Earlier in the morning when shopping, un boucher prepared veal scaloppine for us, so there was no need to pound it into thin submission, just unwrap, stuff and tie. I enjoyed going to each shop in the market, meeting the proprietor and leaving with gorgeous food , fresh and precisely presented.
White asparagus is preferredin France. After tasting these, I would have to agree. The secret is to get the largest stalks, then peel them carefully and steam them to delicious perfection (with a bit of clarified butter and lemon).
The celeriac was something new for me. I found it interesting that it should be combined with another root vegetable – in our case potaotes. I think that it would also be delicious roasted with carrots, turnips and beets.
After cooking down the mushrooms in luscious butter, finely diced shallots were added and then the spinach. This was cooked just to make the spinach tender. The duxelle was cooled and then we spooned some onto the veal scaloppine, rolled and tied them. These were then browned in a pan with oil. When fully cooked, the rolls were removed from the pan and the pan deglazed with white wine followed by a swirl of dijon mustard , cream, and butter – yum!
Now we sliced the rolls, sauced them, plated the veggies (in my case I got to use these cute little molds for my veggies), poured some wine and savored every delectable morsel. Bon Appétit.
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Promenades Gourmandes – Paris Cooking Class

With the market portion of our Promenades Gourmandes experience complete, we took the metro back to Paule Caillat’s stunning Paris apartment to begin the cooking portion of our class. There were six of us in the class and we enjoyed every minute – especially the tasting. The first part of the class was to get acquainted, set the ground rules and put on our aprons. I fell in love with her fabulous red stove and wanted to take it home with me.

 

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Much more to share in the next post.

Paris Market Street – rue de Petits Carreauex

While in Paris, I decided at the last minute to see if I could get into a cooking class. What I really wanted was some instruction in Paris market shopping. A quick internet search turned up Madame Paule and her Promenades Gourmandes class. We met at rue de Petits Carreauex for the first part of the class for a native’s perspective on Paris market shopping. I had heard much hype about rue Cler as a wonderful market street and had visited there the day before. I have to say that it was such a disappointment. Especially after my morning at the Versailles open air market earlier in the week. Rue de Petits Carreauex, however was just as I envisioned a Paris market street. We began at the fish monger, made our way to the butcher, the produce market, the cheese experts, and finally the bakery. Normally the last stop is the wine shop, but Madame Paule already had a selection of wines prepared for our class and meal.

I’ll post about the Versailles market and my class later. For now here is the market street rue de Petits Carreauex.

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Paris Lunch

Spending a glorious 2 weeks in Paris. My daughter is here for a study abroad semester and we are enjoying playing tourist. I have a lot more to share, but for today, here’s what we had for lunch.

Delicious Local Honey

 

This is Alexandra. She owns Honey Bee-Z-Ness in Miami, FL. I met her this past weekend where she has a booth at the Yellow Green Farmer’s Market in Hollywood, FL. We had a good time chatting together. She tends her beehives all over South Florida to get the different honey flavors. I even learned something new. I’m a Florida native and never knew that palmetto bushes have flowers – the honey from these is very exotic tasting. Every flower gives a very different honey flavor. She’s like a sommelier for honey. She left a stressful career in healthcare to re-invent herself and do something she loves. Now that I can relate to.

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Pesto!

Pound Cake + Strawberries + Nutella | Decadent Trio

 

So here’s the finished product from my last post.

 

And the recipes.

Sour Cream Pound Cake

  • 1/2 pound butter (Keri Gold or other grass fed)
  • 2 – 3 cups organic sugar (depending on your taste for sweetness)
  • 1 cup sour cream (Daisy brand is the best, just cultured pure cream)
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose unbleached flour
  • 6 large free range or pastured eggs
  • 2 teaspoons vanilla

Directions:

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch bundt or tube pan. Bake for 1 hour 20 minutes or until a tester comes out clean.

 

Florida strawberries, sliced and a dollop of fresh whipped cream.

 

Nutella Fondue

To scale this recipe use a 1:1 ratio of heavy cream to nutella.

1/2 cup heavy cream

1/2 cup nutella

Heat the cream until very hot (top of stove or in microwave at full power for 45 seconds).

Whisk nutella into the hot cream until smooth.

Serve warm with fruit and cake or biscotti for dipping.