Florida Agenda

By Jean Doherty A Scotch egg is a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried. The Scotch egg’s origins are obscure. The exclusive London “Fortnum & Mason” claims it invented the portable snack in 1738 for rich coach travelers. “The eggs would have been smaller in those days,’’ says the company’s [...]

By Jean Doherty Believe it or not, I made this dish for the first time after I had been living 15 years in France, of all places. We had just opened our Irish Pub and “Paddy’s Day” was coming up. The dish was a great success, the reason being it is very similar to the [...]

Jean Doherty Risotto is an Italian dish made of rice and cooked in a broth to a creamy or maybe “sloppy” consistency. The broth can be meat, fish, or vegetable-based. This is why I love this dish…you are the chef!! Play around and experiment. Many types of risotto contain Parmesan cheese, butter, and onion. It [...]

• 3 chicken breasts, cooked and diced • Knob of butter • 1 tb spoon flour • 1 small onion chopped • A good pinch of black pepper • 1 cup chicken broth • ½ cup milk • 12 ounces frozen mixed peas and     carrots or sliced mushrooms • 2 refrigerated pie crusts (I [...]

Chef Jean Doherty This little recipe is both easy and delicious. If you use a little “cocotte” (a shallow, two-handled baking dish) to bake and serve it, it looks so fantastic when you bring it to the table. Your guests will be exclaiming “oh and ahh” before they even taste this delicious little gratin. Remember: [...]

By Jean Doherty A lot of you want my recipes for soup, and this one is great because it’s easy. The whole restaurant industry is based on soup. That’s actually how the business started.“Restoratifs,” where the word “restaurant” comes from, and  bouillion, consommé, and broth (“Pot-au-feu”), were the first menu items served in the first [...]

This is a French cake that celebrates the Epiphany: 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 king or queen for the day. [...]

Artichauts à la Barigoule or Artichoke Hearts Stewed in Olive Oil is a typical Provençal dish and this recipe comes from Vero’s Aunt Lilian, who would buy her veggies from the local market in “Bormes-les-Mimosas,” the most beautiful small Provençal village in the south of France. Drink an ice cold dry Rosé wine with this [...]

If you are in France, no matter which region, no matter where you eat, you will most likely be offered the divine French dessert Mousse au Chocolat. No matter how it looks on paper, “Mousse” is the French word for “foam.” You can find hundreds of different versions of the original recipe for this chocolate [...]

By Jean Doherty This is an easy way to make a savory and delicious dish with the leftover ham after Christmas. 4 medium russet potatoes,   peeled, and chopped into a small pieces 1 cup chopped ham 1 egg, lightly beaten 4 green onions, thinly sliced 1/4 cup flat-leaf parsley leaves, chopped 1 1/2 teaspoons [...]