Roasted Beet & Jicama Coconut Curry Slaw

Here’s an amazing side dish to spice up any tailgating party. Give new life to those sliders and dogs with a spicy and bold slaw with roasted beets, jicama and carrots seasoned with coconut milk, curry, honey and a tang of vinegar.

Daytime!

For those that missed it, here’s our recent bit  on Daytime TV:

A Last Hurrah

Here’s a last hurrah to the heirloom tomatoes out of the garden; a roasted tomato salad topped simply with good olive oil and balsamic.

Sailing The Atlantic

Please check out our latest piece published in The Atlantic, exclusively at:

Atlantic Article

Forces of Nature

I had a lot to do; many errands and tasks to complete in the brief respite we know as a weekend. Yet, October had arrived. And with that arrival the very first coolness that is autumn.  Despite official decrees adhering to the equinox, autumn does not arrive until you can feel her, a cool caress; and hear her, a soft rustle and bustle as wind makes its way through wood; and see her, a patchwork of bright colors peering from within a monochrome curtain of green; and smell her, faintly earthy and dirty in a deliciously naughty way. The only thing left is to taste, and for that we made a dinner resplendent with the flavors and feel of fall. Yes, there was a lot to do and now there remains the same, but only a fool denies the forces of nature when she beckons….

 

Bolognese Sauce (served over home made roasted beet root pasta)

• 8 ounces finely chopped pancetta
• 2 cups onion, finely chopped
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves of garlic
• 1 tsp. salt
• ½ tsp. fresh ground black pepper
• 1/3 cup madeira
• 4 ounces red wine
• 1 Tbs. anchovy paste
• 1 Tbs. tomato paste
• 1 pound ground beef
• 1 pound ground veal
• Bouquet garni (6 sprigs oregano, 6 sprigs thyme, 3 sprigs parsley, 2 bay leaves)
• 1 (28 ounce) can pureed San Marzano tomatoes
• ½ cup heavy cream
• 1 cup milk
• Basil, chiffonade cut for garnish

In a separate small sauce pan reduce the cream by 1/3 over medium low heat. Render the pancetta in a large stockpot over medium heat. . Add the beef and veal, season with salt and pepper and brown the meats. Add the garlic, carrot, celery and onions and cook until softened, about 3 minutes; season with salt and pepper. Add the anchovy and tomato paste and cook for another minute. Add the Madeira and red wine and cook until almost all the liquid has evaporated. Add the tomatoes and bouquet garni and allow to simmer for about 3 hours. Periodically check and as the liquid evaporates add the milk until it is fully incorporated. After all the milk has been incorporated add the cream. Serve over pasta with basil garnish.

Chocolate Molten Cakes

Simply chocolate. Sometime you simply need chocolate. These are amazingly light on the palate but with a deep dense chocolate flavor due to the high percentage cacao chocolate used. It is chocolate, ’nuff said.

Champagne Sauce

By popular request, here is the recipe for both recent champagne sauces we posted (one with duck breast and one with butternur squash gnocchi) and the  one we  discussed on the recent NPR radio interview .

Chanterelle Mushroom Champagne Sauce

• 2 Tbs. shallot, finely minced
• 2 Tbs. butter
• 8 ounces of champagne
• 1 ounce dried chanterelle mushrooms
• 1 cup of heavy cream
• 1 ounce fresh champagne grapes
• ½ tsp. salt
• ¼ tsp. white pepper

Reconstitute the dried mushrooms with hot water then finely chop. Melt the butter over medium heat in a medium sauce pan. Soften the shallots in the butter, about 3 minutes. Add the champagne and mushrooms and cook until almost all the liquid has evaporated. Add the cream and the grapes and reduce by about a third, until the sauce has thickened; season with the salt and pepper.

For a basic champagne sauce omit the mushrooms and grapes. For the sage version we used on the butternut squash gnocchi, omit the mushrooms and grapes and add ¼ cup apple jack brandy along with the champagne, and 2 tsp. of finely minced sage leaf along with the shallot.

Right Now

Check out Dr. Mike’s latest article, exclusively for The Atlantic at:

Dr. Mike’s Atlantic Article

Check it, right now!

Fall Flavors

One of the great fall flavors I remember is lobster. Visiting Maine in the fall after the other tourists have left gives you the feel of a wilderness getting ready to rest. The leaves have changed and a jacket is definitely required after sundown. The air is damp and heavy with a mix of salt and earthy pine. You walk the streets after dark feeling the isolation, a feeling that everyone is out somewhere else having fun and you are here-alone. Then a noise grabs you and a light beckons. Soon you are out on a wharf surrounded by music, lights heat and steamed lobster; sweet and succulent. When my good friends at the fish market had a lobster sale-really ridiculously cheap this fall flavor was on the menu. This pan seared lobster was served with some incredible butternut squash gnocchi and a sage champagne sauce.

Brunch

Here’s a twist on the brunch classic of eggs benedict. Fresh Florida gulf shrimp, blackened with poached eggs and hollandaise. Served with a side  of bacon and chanterelle mushroom hash along with some home made pickled beets. You’ll want some bubbly to wash this one down!