Be sure to stop by for a Demo by ME … and learn how to make some Fabulous Dishes..Then taste them and the wine that goes along with them!!

JUNE DATES

Saturday June 5, 2010 The Fresh Market in Wellington from 3pm-6pm

Friday June 11, 2010 The Fresh Market in Pembroke Pines from 3pm-6pm

Saturday June 12, 2010 The Fresh Market in Coconut Grove from 3pm-6pm

Saturday June 26, 2010 The Fresh Market in Aventura from 3pm-6pm

MAY DATES

Saturday May 1,2010 The Fresh Market in Pembroke Pines from 3pm-6pm

Friday  May 7, 2010 The Fresh Market in Wellington from 3pm-6pm

Saturday May 8, 2010 The Fresh Market in Aventura from 3pm-6pm

Saturday May 15, 2010 The Fresh Market in Coconut Grove from 3pm-6pm

APRIL DATES ( please note the time change)

Saturday April 3, 2010 The Fresh Market in Wellington from 3pm-6pm

Saturday April 10, 2010 The Fresh Market in Coconut Grove from 3pm- 6pm

Saturday April 17, 2010 The Fresh Market in Pembroke Pines from 3pm-6pm

Saturday April 24, 2010 The Fresh Market in Aventura from 3pm-6pm

MARCH DATES

Saturday March 6, 2010 The Fresh Market in Wellington from 1pm - 4pm

Saturday March 13, 2010 The Fresh Market in Coconut Grove from 1pm -4pm

Saturday March 20, 2010 The Fresh Market in Pembroke Pines from 1pm -4pm

Saturday March 27, 2010 The Fresh Market in Aventura from 1pm -4pm

FEBRUARY DATES

Saturday Feb 6, 2010 The Fresh Market in Wellington from 1pm - 4pm

Saturday Feb 13,2010  The Fresh Market in Coconut Grove from 1pm -4pm

Saturday Feb 20, 2010 The Fresh Market in Pembroke Pines from 1pm - 4pm

Saturday Feb 27, 2010 The Fresh Market in Aventura from 1pm - 4pm

Right Before I Dawned The Chef Jacket!

This year for my birthday, I received a Reality Cooking Class from Chef Allen’s in Miami.  My, oh my it was great fun!!  I highly recommend this as the perfect gift for any foodie.   

My Reality Experience started off with a conversation with Chef Allen Susser, one of the original New World Cuisine Chefs.  It was about 3:00PM when Chef Allen put me in a white chef jacket then  

Chef Allen's Reality Class

 started to show me around Chef Allen’s Kitchen.  He showed me where everything was and explained what was done where.  One of the places he showed me was the big walk-in, this place , I was not so comfortable with, but Chef Allen assured me that I would could not get locked in this cold dark cave of a refrigerator.   Soon I was so busy with the prepping for the evening I forgot all about that scary walk-in.  

Fine Food Comes From A Hot Kitchen

 I helped make an ever so divine short rib marinade.  The chef in charge’s hint: when you are prepping for anything do all the peeling first then move onto the chopping rather than peeling one item then chopping it then peeling another then chopping it.   

Next it was off to the meeting of many chefs so that the night’s kitchen plans could be clearly outlined so that no one was in question as to what their tasks were to be for the evening.  Chef Allen went over the parties that were to be held at the restaurant that night, no one seemed to be stressed, in fact I do believe that Chef Allen has one of the most laid back kitchen staff I have ever seen.  

After the meeting we ( I was now a part of the staff… for the evening) skipped back to the kitchen to make sure all of our tasks would be done in time for the first diners that were due in an hour or so.  It was at this time that the food started!!! Everyone was eager to have me taste what they made for Chef Allen’s.  WOW! Is all I can say!!!! I was started off with a lovely fresh Poke served with fried plantain strips.  Fresh leaves of cilantro hit my taste buds with a vigor while the squeeze of lime juice danced with joy in my mouth then it was all finished off with a crispy crunch of plantain. That was just the start!   

Poke at Chef Allen's is a Must!

 I paused for a few minutes to nibble on my delicious Poke.  As I looked around I wondered what does this staff drink to keep them running around with smiles.  Not a second later, the pastry chef, Henry offered to make me a special coffee.  What is a special coffee?  Oh Ya!!! It is an over the top creation of coffee, dulce de leche and cream with a vanilla bean that has been sitting in sugar with a delicate tuile cookie spoon on the side.  If that doesn’t make you smile, I don’t know what will! Chef’s hint: keep your vanilla beans in sugar after you have split them and taken out all the seeds, they make a perfect accompaniment to coffee drinks and vodka cocktails.  

Little spoons made of dainty tiule cookies and Dulce de leche Coffee Ohhh LaLa!

The wood stove at Chef Allen’s was the hot place to be that night, so I was there right in the thick of the heat!   John the Chef in front of the wood stove was a nice laid back fellow. The Chef’s lobster hints: are to make the tail straight poke a long skewer in it before you dip it in the hot water, that way it will not curl up.  His other hint for making stuffed lobster dip it in boiling water for about 3 minutes then take it out and submerge completely in ice water until chilled.  Then take out of the ice water slice in half and remove the guts, rinse then place in the fridge until later then stuff with desired stuffing, a favorite is crab meat stuffing and put under the boiler, or at Chef Allen’s the wood stove until done.  Walla! Lobster fresh and Stuffed !  

Lobsters Are Stuffed With Crabmeat and Placed Under The Wood Fire Heat

My mouth is starting to water just thinking about that marvelous aroma that is produced when food is cooked in a wood fire oven!  And they let me start the fire!!  

Now That's A Tasty Woodfire!

This Fish Was Done Perfectly!!

The results of this flame are a  moist and tasty piece of meat or fish crusted ever so slightly to sear in the juices.   Chef Allen’s also does a caramelized onion dish where the red sweet onions melt into your tongue. The Chef’s hint for fish: make sure to score your fish if you are doing a whole fish, this lets the fish cook all the way through without overcooking the outside of the fish.  

Another dish that I helped make was a lovely fish speciality of Chef Allen’s.  It was a delicate balance of hot peppers with a little bit of lime and cilantro making a piece of raw fish turn into a delightful biteful!  The Chef’s hint: use a little Sriracha Hot Chili Sauce on your next piece of ceviche.  

Chef Allen's Knows How To Make Fish Any Way!

I love Indian food so when I was told that I was going to make a Curried Mussels I was thrilled!  I made this dish with fresh mussels, peppers, a little hot sauce and of course coconut milk.  I tossed the mussels in a skillet over a flame and them added the rest of the ingredients, stirred it a little over the  heat  then topped it off with cilantro. Curried Mussels to die for!!   Chef’s hint to dress up a dish like this: deep fry a bunch of  noodles they are not only a stunning garnish but also a great way to soak up the gravy in this fantastic gem from the sea.  

Fried Noodles Crown These Plump Curried Mussels

This past weekend my Yorkie, boyfriend and I went for a ride in the convertible to our local Hydro Farmer, Whitney’s.  I had read about Whitney’s in the Miami Herald http://www.miamiherald.com/living/food/story/1411167.html, after reading this great story that was a little pioneer, a little foodie and a lot American, I decided to visit Whitney’s.  This family business is full enthusiastic smiles ready to help you.  Glenn Whitney will happily take you on an informational tour of the Hydro stacker farm area during which you will learn the story from the little avocado stand to the Hydro farm that is growing more everyday.

The herbs, fruit and fresh vegetables make Whitney’s a wonderful option to the grocery store’s fresh prooduce.  You can pick your own strawberries, lettuce, basil, cilantro, corn, and the list goes on.  Be sure to call ahead to find out what fruits and vegetables Whitney’s has ready for you to pick. 

This little oasis is the perfect place to have a  lunch on one of the shaded picnic tables.  Enjoy a homemade grilled cheese sandwich and a cup of creamy tomato soup, made from the tomatoes grown right there at Whitney’s.  For a drink, get ready for a milkshake that leaves you shaking with delight! 

Whitney's Tomatoes and Herbs make this soup Delicious!

For your pantry, which I might add will not stay on your shelf too long, be sure to pick up a few jars of Whitney’s Tomato Sauce. Tomato sauce is tomato sauce, not so with the special Whitney Tomato Sauce!   This sauce is really fabulous.  Very rarely do I find a sauce that will enhance the taste of pizza, omelets, spaghetti, and penne, but this sauce does just that!  The sauce is a lovely tribute to the hard-working Whitneys.

Another must have from Whitney’s is the Strawberry jam.  This jam is bursting with freshly picked strawberry flavor.  It seems that the strawberries are just as enthusiastic about being in the jam as the Whitneys are about running Whitney’s!  Try this on a piece of the new dinner bread when you get home, the next morning toast a piece of the dinner bread then cover your toast with Whitney’s Strawberry Jam, what a way to start your day, in Strawberry Happiness.

Enjoy a taste of Whitney's Hydro Farm for Lunch!

Lastly, a certainly do not forget item is Whitney’s Key Lime Pie.  This pie has been a pie in the making for several years, only recently has Glenn finally put all his Key Lime Pie ideas together for this Limey Confection.  The graham cracker crust is unmistakably homemade, it has a lovely marriage of flavors with graham crackers and buttery goodness.  Then comes the creamy lime filling that is the perfect combination of sweet and tart topped off with whipped cream and a lime twist.  I dare you to stop at a single serving of Whitney’s Key Lime Pie!

The folks at Whitney’s are fabulous cooks, fine farmers, and friendly food lovers.  It only makes good common foodie sense to visit soon and often.  Enjoy your trip to the delicious Hydro Farm ,WHITNEY’s.  Be sure to call to find out what  fruits and vegetable are currently ripe and ready to be picked. 

Whitney’s  Hydro Farm Produce and Market Place

13981 SW 232 Street

Miami, FL  33170    ( located in the Historic Redlands District)

Whitney’s Phone # 786-232-1193

Email: whineyredlands@aol.com

Web: http://www.redlandriot.com/Whitneys.html

Winter Hours :  Tues- Sunday  9:00- 6:00 ( call ahead to make sure they are open)

With The Fabulous Finds At Whitney's Tef Smiles!

Fluffy Pancakes Please for Sunday Morning

The furry fellows asked me to make them a batch of Fluffy Pancakes for Sunday’s Breakfast.  Of course, my human fellow thought that would be a tasty idea as well.  I have many recipes for pancakes, but I wanted to try a new recipe, as I will be having guests over the holiday season.  There is nothing quite like being awakened by the delightful scent of freshly griddled pancakes and blueberry syrup heating on top of the stove.  After looking through several cookbooks, I finally settled on a recipe from a very old Washburn Crosby Gold Metal Betty Crocker Cookbook.  Many of my favorite recipes come from this little old gem of a cookbook. 

The Recipe Page from the Washburn Crosby Flour Betty Crocker Cookbook

I changed the amount of buttermilk to 1 cup and added 2/3 cup 2% milk and I know it says butter but I used melted Crisco and no butter in the recipe, but I did use a little butter in my skillet.  I also used Sugar In The Raw instead of white sugar.

To top my Delicate Fluffy Pancakes I made these Delicious Tipsy Blueberries:

1 1/2 cups frozen Pacific Meadows Organic Wild Blueberries (from Costco in freezer section)

1/3 cup warm water

1/2 cup Nature’s Finest Marula Cream Based Wine Cocktail from South Africa (which I purchased at Fresh Market after tasting it..it looks and tasted very similar to Bailey’s Irish Cream Liquor..but a little less sweet)

1 Tablespoon Sugar In The Raw

In a small saucepan over medium heat, combine the frozen blueberries, the warm water , and the Sugar In The Raw.  Let the fruit mixture simmer for about 10-15 minutes, until a few of the berries have burst.  Then remove pan from the heat and pour in Nature’s Finest Marula Cream Based Wine Cocktail from South Africa.  Set the saucepan on a low heat until you are ready to serve the pancakes. 

To serve the pancakes…  Place pancakes on a warm plate, then sprinkle with powdered sugar ( I usually use a little sieve for this), then place several Tablespoons of hot Tipsy Blueberries onto the hot pancakes.  Sprinkle once again with the powdered sugar, then top with an edible flower ( these are in the fresh herb section in Fresh Market).

Tipsy Blueberries and Light Fluffy Pancakes

These are wonderful the next day with peanut butter, topped with a pinch of cinammon and a drizzle of honey.

In my food research, I found a copy of the Gold Metal Flour Cookbook 1910 Edition that is free to download( I used the PDF version).  I just found this today, I am excited to try some of these recipes!

Gram's Poppy Seed & Nut Roll Recipe

 Here is Grams Recipe, Enjoy!

Poppy Seed & Nut Rolls

41/2 cups flour

1/2 cup sugar

2 sticks oleo

6 egg yolks

1 Tablespoon sour cream

1 large cake yeast or 2 Tablespoons dry yeast

1/2 cup warm milk

1/2 cup warm water

1   1/2  pounds ground nuts( walnuts work great for this) OR 2 cups poppy seeds

1 cup sugar

1 Tablespoon sour cream

6 egg whites (beaten till stiff)

1 can evaporated milk (will not use whole can)

Set oven to 350*.  Grease a cookie sheet.

In a large bowl mix flour, sugar and oleo until it is like a pie crust.

In another bowl, beat egg yolks with 1 Tablespoon sour cream.  When mixed throughly, add yolk mixture to the flour mixture. 

Place yeast in a separate bowl, cover with warm milk and warm water.  Let this mixture stand for five minutes.  Then add to the yolk and flour mixture.  Knead dough until it is not sticky, add more flour if necessary.  Set aside to rest for a moment.

Meanwhile, make the filling.  In a separate bowl, mix the nuts ( or poppy seeds if making poppy seed rolls), sugar, sour cream once throughly mixed add the stiffly beaten egg whites.  Add just enough canned milk to make the mixture easy to spread. 

Roll out dough onto floured surface in to a rectangular shape about a quarter of an inch thick.   Coat the surface with the nut OR poppy seed mixture, leaving about an inch and a half from the edges.  Roll the dough up, tuck the edges under the roll.  Place on prepared baking sheet and bake for about 45 minutes.

Let cool completely on wire rack before cutting.

Now you have it, my Gram’s Recipe for Poppy Seed & Nut Rolls.