Florida Agenda

Chowder refers to a wide variety of thickened stews, often milk or cream based with seafood and or vegetables. Some varieties are traditionally thickened with crushed ship biscuit instead of the more usual flour. Common varieties include New England clam chowder, made with cream or milk and clams; and Manhattan clam chowder which substitutes tomatoes [...]

jean’s kitchen Pharaohs ate mushrooms as a delicacy, Greeks believed them to be a source of strength and Chinese regarded them as health food. There are over 14,000 types of mushrooms in the world, out of which about 3,000 are edible, about 700 have known medicinal properties and around 1400 have been recognized as poisonous. [...]

By JEAN DOHERTY jean’s kitchen Ratatouille (pronounced rat-tat-too-e) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille Niçoise. The French “touiller” means to toss food. Ratatouille is usually served as a side dish, but also may be served as a meal on its own or [...]

By JEAN DOHERTY/LE PATIO jean’s kitchen The omelette is thought to have originated in the ancient near-east. Beaten eggs were mixed with chopped herbs, fried until firm, and then sliced into wedges. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original [...]

By JEAN DOHERTY/LE PATIO This famous dessert was invented at the beginning of the 20th century by the “Demoiselles Tatin” in their restaurant at La Motte-Beuvron on the Loire River in France. It is caramelized sliced apples oven-baked in a skillet with the pastry on top; when done, it is turned upside-down so the crust [...]

By JEAN DOHERTY/LE PATIO This sauce using egg yolks and butter appeared in the 19th century. Various sources say it was first known as “sauce Isigny” (a town in Normandy, France which is renowned for the quality of its butter). Hollandaise requires some skill and knowledge to prepare and hold. Properly made, it will be [...]

By JEAN DOHERTY/LE PATIO photo: Courtesy, followmefoodie.com Pork chops Canadian style Aboriginal peoples living in the northeastern part of North America were the first people known to have produced maple syrup and maple sugar. According to their oral traditions, as well as archaeological evidence, maple tree sap, which they called “sweet water” or “Sinzibuckwud” (drawn [...]

By JEAN DOHERTY/LE PATIO Pilau Pilau became standard fare in the Middle East over the years with variations and innovation by the Arabs, Turks and Armenians. It was introduced to Israel by Bukharian and Persian Jews. In Italian cuisine, pilaf is a rice precooking style that allows chefs in busy restaurants to cut down time [...]

By JEAN DOHERTY/LE PATIO Iced Cream of Spring Pea Soup jean’s kitchen In early times, peas were grown mostly for their dry seeds. In modern times, however, peas are usually boiled or steamed, which breaks down the cell walls and makes the taste sweeter and the nutrients more bio-available. Along with broad beans and lentils, [...]

By JEAN DOHERTY/LE PATIO Peach melba INGREDIENTS – 4 fresh ripe peaches 1/2 lb fresh (or frozen) raspberries (or jam) 4 oz caster sugar 1 pint creamy vanilla ice cream 2 soup spoons of dry cherry brandy 1 oz thin slices of roasted almonds Directions: Dip the peaches in boiling water for 30 seconds, rinse [...]