French Dinner a la Aundrea Scott

I love dinner parties. Especially those where everyone participates. If everyone is involved in the cooking process then everyone feels as if they did a little something to put the whole meal together.

Tonight there was 8 of us in one small kitchen. Though at times it was slightly crowded, I did not mind being close to good friends and surrounded by the smell of butter sizzling in the frying pan.

I was in charge of the appetizer. Immediately, I thought of serving a baked Brie. Brie is always a crowd pleaser mainly because of it's creamy, mild, buttery texture. I covered the top with coarsely chopped pecans and baked it for about 10 minutes. You'll know it is done when the creamy center starts oozing out from the soft white rind. I served mine with crisp granny smith apples, crunchy pretzels, and a chewy french baguette. I particularly liked to top the bread with the brie and walnuts and sit an apple slice on top. Chewy, creamy, crunchy, cheesy. And trust me, way better than a cheesy gordita crunch.

Next we had our salad. Simple and elegant. Assorted baby greens including arugula, dandelion, frisée, mizuma, mâche, radicchio, oak leaf, endive and sorrel were served with a dijon vinaigrette. My friend Judi sweetened hers up with a little white sugar and it was perfect. I always have used honey but sugar works just as well!

Aundrea was in charge of the main course. As I watch her reading the recipe for Hunter's Chicken (which was completely written in French by the way!) I am in awe. The French language is so sexy and romantic! I wish I could write the following description in French but unfortunately my vocabulary only lends itself to English and Spanish. So... skin on chicken pieces were browned in butter and then laid to rest in a mixture of sauteed shallots, mushrooms, white wine and cognac and baked until the chicken is cooked through. About 20 minutes.

Last but not least was the Pear Almond Frangipane Tart. This was a joint effort between me, Stu, and Aundrea. Well... I mostly watched. I was so enthralled by the simplicity of the process. I had always thought that French desserts were so complicated! I'll post the recipe below... it seems long but honestly it is very easy. Don't be alarmed but the tremendous amount of butter, dinner parties are not every day treats!

Pear and Almond Frangipane Tart

adapted from Dorie Greenspan's Baking: From My Home to Yours

makes one 9-inch tart

Pâte Sablée aka THE CRUST

1 1/2 cups flour

1/2 cup confectioner's sugar

1/2 teaspoon salt

9 tablespoon butter, very cold, cut into small pieces

1 egg yolk

Poached Pears

3 ripe medium pears (I used Anjou) - you only need 2 pears but I suggest having an extra one just in case you mess up a pear

3 cups water

1 cup sugar

2 tablespoons lemon juice

1 cinnamon stick

1 teaspoon vanilla extract

1/8 teaspoon salt

Frangipane

6 tablespoons butter, at room temperature

2/3 cup sugar

3/4 cup ground blanched almonds

2 teaspoons flour

1 teaspoon cornstarch

1 large egg plus 1 egg white

1 teaspoon vanilla extract

2 teaspoons almond extract

For the pears: Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.

Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.

Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner's sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked - just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough - save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough - just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don't need to work too much on it).

Take the poached pears out of their liquid and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 (or whatever you feel like!) inch thick slices.

Do not separate the pear half yet.

Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.

Slide the pear half onto the frangipane carefully - you can move the pear after you place it, but not much.

Repeat with three other pear halves until there are four halves on the tart, evenly spaced.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Another Broken Egg Cafe

Hungry for brunch and wanting to take a little road trip, My friend Mandy and I drove the 10 miles down Thomasville Road to Another Broken Egg Cafe. A restaurant tucked inside a French Country style cottage. We parked in the gravel lot admiring the rippling lake and tall oak trees that surround the establishment. Inside the baby blue, white trimmed restaurant a hostess greeted us and we are taken to our table. Two words: WINDOW SEATING! I love nature and this particular window lent the view of the entire lake! So far, so good...

The menu is slightly overwhelming... categories include: Omelets, Scrambles, Signature Benedicts, Pancakes, Waffles, French Toast (Including a Bananas Foster version, YUM.) as well as a large lunch menu featuring burgers, salads, sandwiches and soups.

After reading over the menu for a while I decided on the Veggie Benedict... a toasted English muffin covered in sauteed Spinach, mushrooms, broccoli, and tomatoes with a poached egg happily sitting on top. I carved into my egg and the rich yellow yolk slid down the vegetables like volcanic lava. After a sprinkling of salt and pepper I cut a bite and savored the creaminess of the egg and slight crunch of the vegetables. My only complaint... the English muffin was a little soggy due the the wetness of the spinach. Besides that it was quite good. I also ordered the fruit plate which consisted of melons, apples, banana and kiwi, all of which were juicy and fresh. Next, I moved over to Mandy's plate... she ordered the Blackberry Grits and the Florida Omelet. Her omelet was rich and delicious covered with cream cheese, lump crab meat, jack cheese and scallions. I do think they could have added a touch more crab but the eggs were nice and fluffy and the crab was good quality and definitely sauteed in butter! The grits were nothing too special... served plain with a side of blackberry syrup meant to be swirled in.

I think I took a risk ordering savory breakfast. I am such a sweet breakfast person (a lover of biscuits and apple butter and pancakes covered in blueberry syrup) that eggs usually disappoint me. If I must be honest with you, I enjoyed the atmosphere far more than the food. But I do think it is worth going back especially on a lazy Saturday or Sunday and trying it out for yourself.

They are open Tuesday-Saturday from 7AM-2PM

read about the history and check out their menu online at:

http://www.anotherbrokenegg.com/index.php

Tapas

As we settle in to Tapas Bar and Restaurant on a quiet Thursday night, I am able to scan the entire dining area with in moments. With seating for only about 40 guests, Tapas is cosy and inviting. Made so by the open kitchen and high ceiling with dangling light yellow lamp lights. Tapas is located right in midtown on Thomasville Rd. and 5th St. I love this location. It's close enough but just far enough to escape my little college town and enjoy a quiet, relaxing dinner.

We sat only moments before a young, attractive waitress filled our tall water glasses with spring water in an old-fashioned glass corked canteen. She handed us our menus (a single sheet of paper, obviously printed daily) and a large wine list. Me, an advocate of buying local when I can, noticed a peach chardonnay grown right here in Tallahassee for $9 dollars/glass. We decided it would be a good choice for both of us, two fans of fruity whites, and ordered it right away! It was delicious and light and not as sweet as you might think.

Our waitress came back to inform us about their daily specials: chipotle pepper hummus served with Spanish olives and pita triangles, and the braised pork shank, over maple sweet potatoes, pears, and a pecan banana praline sauce. Seconds after hearing the words spill out of her mouth I declared: We will take them both! There are two things in life I can never pass up: hummus and mashed sweet potatoes. We also opted for the tuna "raro" which was equally delicious. Rare tuna fillet was stacked atop a tostone (savory, crispy plantain) with creme fraiche, avocado salsa, and a blood orange mojo vinaigrette! YUM.

Among the other 14 tapas to choose from their were sea scallops, petite fillet, a cheese plate, a few chicken dishes as well as colorful salads adorned with nuts and crumbly cheeses to choose from. The tapas range from about $8-$12 dollars which is not bad considering how ample the portions are.

The chef trained at Kool Beanz Cafe here in town for 3 years before opening his own establishment. You can expect creative combination of simple delicious and fresh food!

They are open Tues-Sat, 5-10 PM with a monthly Blue Grass Brunch. With a wine bar next door to extend your evening, Tapas is the perfect start!

www.tapastally.com

Cooking with Quinoa

In an effort to be greener, healthier, and attempt new things in 2010, I've decided to do a smidgen of my grocery shopping at New Leaf Market, a cooperatively owned grocery store on Appalachee Pkwy that specializes in local, organic, health food.

Though I am slightly overwhelmed by the pint of blueberries for $8.99 (I kid you not!) I still find that some products especially the grains, nuts, flours, beans and seeds you can buy in bulk are reasonably priced. I went wild reading all the labels on the plastic bins! Spelt flour, wheat berries, quinoa, rolled oats, pumpkin seeds, and the list goes on! I mean... aren't you sick of brown rice too? It's time for a change so do me a favor and try this recipe... it was absolutely delicious and super filling!

Quinoa Pilaf with Pine Nuts:

Bring two cups of vegetable/chicken stock and 1 cup quinoa to a boil in a sauce pot. Once it has boiled reduce heat to a simmer and let cook for about 15 minutes.

In a separate frying pan toast 1/4 cup of pine nuts. Cook them until you can smell their aroma... woodsy and buttery! When they are done set them aside and toss 1 whole chopped sweet onion into the pan. Saute with olive oil and some salt until soft. Add the nuts, onion, and some chopped parsley (or whatever fresh or dried herb you have!) to the quinoa and mix with a fork. Season with salt and pepper if necessary.

I served this with Lemon-Cumin Chicken but fish would work well too!

New Leaf's website:

http://www.newleafmarket.coop/

Simple Food and the Chef Within You

Growing up in a predominantly Italian family, food has always been the main focus of my life in general. My grandmother cooks every Sunday for my large family and my mother cooked almost every night for my brother and I growing up. Dinner was not something looked over with little thought. It was a time to get together and share a meal. I think it was that structured routine that gave me focus and direction in life. I always knew that no matter what was going on, I could (and still can) sit down, be present, and enjoy a delicious meal. It baffles me that something so basic is so often skipped or rushed in American society. Don't get me wrong, there are those days when you just don't have time to linger over a meal but it takes no time at all to prepare a hearty sandwich or boil some pasta.

Many people are intimidated by cooking. My roommate is absolutely terrified... making me watch her as she sprinkles salt on a chicken breast and asking me if that is too much or not enough. Cooking is not a contest! No one will judge you if you put too much salt on your chicken! To really enjoy cooking is to embrace the simplicity of it. Food is basic. It's not complicated at all. Most importantly, food is nourishing. When you cook a meal you can make exactly what you feel like eating. I am a very Mediterranean eater. My diet consists mostly of fruits, vegetables, nuts, beans, and fish. Why? Because I like that food. I am naturally drawn to it. Forget what people tell you to eat or what is the best and most healthy for you. Eat what YOU love (in moderation) and cooking will become a lot less stressful. Recipes don't mean much at all. Use them when you first start out but eventually you will know what to do.

Cooking is a journey. Sometimes I make things and they suck and other times they are absolutely delicious and I will make the same thing everyday that week. Cooking has helped me grow. I can be creative and I know that I don't have to follow any rules. (I don't like rules all that much :-)) Just remember that simplicity is key and fresh food is always flavorful. Good olive oil, salty capers, a squeeze of lemon juice and a white fish fillet sauteed in a skillet and finished with a pat of real butter make such a satisfying meal. Add a grain or pasta or whatever you like and dinner is on the table in about 15 minutes! It's that simple. I get comments all the time from my friends who say... I could never cook like you! While I appreciate the compliments, (who doesn't?) I have to be honest... it is not some super hero trait that I inherited from my Sicilian ancestors... it's a personal journey that consists of a lot of trial and error and though at first it might seem overwhelming it will get easier. Besides, I know you know how to make SOMETHING.

When you cook for yourself you know what is in your food. You know that it's fresh and you know that is exactly what you want! Plus, I guarantee you that it is healthier than any processed food you could ever microwave. Hipocrates once said, "Let thy food be thy medicine and thy medicine by thy food." So be selfish... cook!

Bern's Steak House Tampa

Let me preface this by saying how important Bern's is to my family and me. My parents had their wedding rehearsal dinner there in the early 80s and every milestone birthday my brother and I have celebrated has taken place at Bern's. It is more than a restaurant and much like a tradition. Can you imagine a staple restaurant in your town that is first class, traditional and slightly fancy? Do you have a place where you only dine occasionally because you know what a special experience you will share? Bern's is that place for me. The inside reminds me of a midieval castle lit by dim chandeliers and each dining room carries its own story.

Last Tuesday my family and some dear friends dined at Bern's to celebrate the Christmas season. Aside from the highest quality meats, seafood and fish, they also pride themselves in growing their own organic vegetables in a garden near the restaurant. How cool is that!

We definitely ate with our eyes and before I knew it our table was scattered with fresh salad, french onion soup, roasted shrimp, escargot, 2 lb. lobsters, chateau briand, filet mignon, fried onion strings, sweet carrots, green and yellow wax beans, and pumpernickel toasts!

I personally ordered the vegetarian dinner: roasted acorn squash stuffed with wild mushrooms(!), goat cheese, and spinach topped with whole cranberries bathing in their own syrup. It was so fresh and delicious and perfectly seasonal and still left me room to taste lobster dunked in butter, tender melt in your mouth filet, and all those yummy veggies bursting with flavor!

For first class service, food, and atmosphere, Bern's is the Tampa staple.

http://www.bernssteakhouse.com/

Below is a recipe for my favorite roasted winter veggies!

2 garnet yams

2 zucchini

bunch of carrots

1 red onion

1 fennel bulb

Pre-heat the over to 400 degrees. Chop all of the veggies about the same size so they cook evenly. Place them on a large cookie sheet or roasting tray (this recipe makes two trays). Season liberally with salt and pepper. Drizzle a light olive oil and finish with pure maple syrup. Toss with your hands and roast for 20 minutes.

They can be used as a side dish, in a sandwich, or by themselves as a sweet and savory snack!

The Veggie Scoop

Hello all!

It has been a while... I know! We all know how hectic things can get during finals week. Now that that is over I can express my feelings on the organic/vegan/veg craze. Living in Tallahassee there are not a lot of options for those following Vegan or Vegetarian diets as far as restaurants goes. We have All Saints Cafe in Railroad Square and a few organic markets including New Leaf (which is a co-op) and The Fresh Market which is pretty far down Thomasville Road. My passion to find the freshest ingredients possible for my own cooking/eating enjoyment and my own diet preferences (I am not a veg, however, my diet does consist mostly of plant products for obvious health reasons.) has led me on this search for health supportive cuisine! Another great thing Tallahassee has to offer is the Downtown Market Place- a seasonal market that sells art, clothing as well as fruit and veggies!

I also understand that there are lots of other sustainable fruit and veg markets around the area that I am excited to try when I return for Spring Semester! Since I am running out of restaurants (almost) I have decided to extend my blog to not only blogging about the food I eat but the food I make with local ingredients combined with common grocery store items!

Here is a great banana bread recipe that I made this morning. It is absolutely delicious!

3 ripe mashed bananas (Fruit with a thick skin does not have to be organic)

1 cup chopped pecans

1 cup raisins

2 eggs

1/2 cup coconut milk (you can use any milk you like but I am a big fan of milk substitutes- almond, soy, hemp, and my new favorite is SO Delicious Brand coconut milk!)

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1/3 cup Safflower oil (or any other light oil- Safflower is just better for you and the Earth!)

1 tbsp baking powder

1/2 tsp salt

Combine the wet ingredients and the mashed bananas first, slowly add the dry and then fold in the raisins and nuts! Bake at 350 for an hour and enjoy!

Let me know if you have any questions about healthy eating and do let me know how that banana bread turns out!