Florida Agenda

Although our minds recall France when we eat moules marinières (“mariner’s mussels”), this classic dish is originally a specialty from Belgium. It was made famous in Lille, a French city on the Belgian border, where they have a huge “Moules Frites Fest” every year. During this festival, held the first weekend in September, attendees create [...]

I have been browsing different recipes proposed by various well-known cooks or chefs, and I’m amazed at the amount of blah-dee-blah going on! I mean Boeuf Bourguignon in 45 steps: Would you please gimme a break?! You mean that you have to be on vacation or knock a whole day off from your weekend to [...]

Ingredients: • 3 chicken breasts, cooked and diced • Knob of butter • 1 tablespoon of flour • 1 small onion, chopped • A good pinch of black pepper • ½ pint of chicken broth • ½ cup of milk • 12 ounces of frozen mixed peas and carrots, or sliced mushrooms • 2 refrigerated [...]

By JEAN DOHERTY Eggplant’s lovely purple skin adds a colorful punch to many healthy recipes, and it’s great texture is sturdy enough to stand up to the fire of a grill! You’re most familiar with it here in the States served up breaded and fried, and covered in melted cheese—NOT healthful fare! Chunks of eggplant [...]

By JEAN DOHERTY This one is easy, healthy and delicious. You can serve it hot or cold, with a hot coulis (pronounced “coolee,” it’s a fruit or vegetable purée, used as a sauce) of tomato, or with a greens salad. Ingredients: • 2 tablespoons of extra virgin olive oil (EVOO) • 1 shallot, chopped • [...]

  By JEAN DOHERTY   “Graa-tan!” This is probably the most famous dish from the Rhone Alp region, and it’s one of the first recipes I learned to make during my stay in Lyon. Gratin is a well known culinary technique in which any ingredient is browned, usually by using breadcrumbs, grated cheese, butter, or [...]

  By Jean Dogerty Easy, delicious, healthy. This recipe is so customizable, you should feel free to use your imagination and change out for the veggies you love. Here are the basics: Ingredients: • 1 head of cauliflower, cut into florets • Salt • Freshly ground black pepper • 2 tablespoons of butter • 2 [...]

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 [...]