Florida Agenda

What should be a celebration of nature composed of a salad of ripe tomatoes, verdant, fragrant basil, garlic, salt and good olive oil with a few grates of black pepper has been over-complicated by websites. Here is the version I like to make at home, usually by the pool with grilled bread. Real Bruschetta  2 [...]

Marchand de Vin (French for “wine merchant”) sauce is a classic red wine reduction. It’s made by reducing red wine and chopped shallots, and then simmering in a basic demi-glace. Marchand de Vin sauce is delicious served with roasts and steaks. Ingredients 1 quart of demi-glace 1 cup of red wine ¼ cup of chopped [...]

The name of this sauce comes from the Italian word marinaro, which means “seafarer” or “sailor.” This easy-to-make red sauce was first made for returning 16th century Neapolitan sailors. Recipes vary, but a basic marinara sauce consists of tomatoes, olive oil, garlic, basil, salt, and pepper. While other pasta sauces contain meat, such as ground [...]

Believe it or not, I first started to make Beef Guinness Stew after having already spent 15 years in France! We had just opened our Irish Pub and St. Paddy’s Day was coming up. It was a great success, the reason being that this dish is very similar to the French Boeuf Bourguignon. The difference [...]

This sauce made with egg yolks and butter first appeared in the 19th century. Sources say it was called “Sauce D’Isigny” (named after a town in Normandy, France that’s renowned for the quality of its butter; a famous mouse-loving American named “Walt” takes his last name from the place, too). Hollandaise requires some skill and [...]

On your next date night, try this recipe on for size to give your snuggle-buddy something to enjoy—whether you’re screening “The Devil Wore Prada” or screaming at “Insidious.” (It will also give you something to “work off” if the date goes as planned). Ingredients 2 small or 1 large package of semi-sweet chocolate chips 4 [...]

My Cub Scouts den mother turned me on to this traditional Southern delight when I was only knee-high to a grasshopper. Something this sinfully good should be a lot harder to make. Ingredients 7 lbs of cut-up chicken pieces 4 cups of chicken stock 2 onions, chopped 3 stalks of celery, chopped 3 teaspoons of [...]

Chili con carne (usually known simply as chili) is a spicy stew. The name of the dish derives from the Spanish phrase which means “chili pepper with meat.” Traditional versions are made at a minimum from chili peppers, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. Variations, [...]

This is a French cake that celebrates the Epiphany, the traditional January 6 commemoration of the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china “feve,” or favor, is hidden in the cake. The person who finds the “feve” in his or her slice becomes [...]

By CHEF JEAN DOHERTY Velouté sauce is one of the original “mother sauces” of classic French cuisine. It is also my soup every day at Le Patio. A lot of people ask me, “What is a velouté”? Despite the fancy-sounding name, velouté is actually just a white sauce that is usually stock-based and thickened with [...]