Florida Agenda » jean’s kitchen

American-Style Fudge

FAdmin — Wed, 07 Sep 2011 19:14:49 +0000

Fudge is a crystalline sweet, and controlling the sugar solution crystallization is the key to delicious, smooth fudge. One of the most important aspects of any sweet is the final texture. It’s the temperature that separates hard caramels from fudge and tiny microcrystals of sugar in fudge gives it its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. American-style fudge contains chocolate, whereas in Europe it’s all or mostly caramel.

• 1 lb pack of miniature marshmallows
• 2 bars 200g chopped cooking chocolate (I use Lindt dessert – it has 70% cocoa)
• 2 cups sugar
• 1/2 cup salted butter
• 1 (12 ounce) can evaporated milk
• 2 teaspoons vanilla
• 1 1/2 cups hazelnuts

Roast the hazelnuts approximately 5-8 minutes, until lightly browned. Don’t skip this step, as the roasting really brings out the flavor. Keep your eye on them so they don’t burn. Using cooking spray, liberally spray a 9×13 inch pan and an 8 inch square pan. Measure out 1 1/4 cup of marshmallows and set aside for later use. Place the chopped chocolate and the rest of the marshmallows in a large glass bowl with the roasted hazelnuts.

In a pan, combine sugar, butter, evaporated milk and 1-1/4 cups of marshmallows. Bring to a low boil. Keep at a low boil and stir for 10 minutes (this is important or it won’t set and it will be gooey). Remove from the stove, and add the vanilla. Pour the mixture over the chocolate, hazelnuts & marshmallows in the glass bowl, stirring quickly as it will begin to set. Pour into the sprayed pans with a spatula and cool.

You can replace the hazelnuts with walnuts, or dried fruit … you are the chef.

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Jean’s Kitchen – Gazpacho

FAdmin — Wed, 31 Aug 2011 20:29:09 +0000

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It is widely consumed throughout Spain and neighboring Portugal and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite. This soup has ancient roots; there are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors. Once in Spain, it became a part of Andalusia cuisine, using stale bread, garlic, olive oil, salt and vinegar. Gazpacho remained popular with field hands as a way to cool off during the summer and to use these available ingredients. There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood and other ingredients. It’s so easy to add to, taste and basically play around with the different flavors, so the following is a typical method of preparing gazpacho and, as I always say, you are the chef!

Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is only for people who are cave-men or who don’t have a blender.

The vegetables are washed and the tomatoes, garlic and onions are peeled.

All the vegetables and herbs are chopped and puréed in a blender or food processor until liquid, or pounded with a mortar (for the cave-men) depending on the desired consistency.

The soaked bread is then added, you can also use breadcrumbs.

Chilled water, olive oil, Balsamic vinegar and salt are then added to taste.
Garnishes may be made with fresh bell pepper slices, diced tomatoes and cucumber, a sprig of fresh basil or other fresh ingredients. Enjoy, it’s burstin’ with flavor and vitamins!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Vichyssoise

FAdmin — Wed, 17 Aug 2011 01:30:04 +0000

By Jean Doherty

The origins of vichyssoise are a subject of debate among culinary historians; Julia Child calls it “an American invention”, whereas others observe that “the origin of the soup is questionable in whether it’s genuinely French or an American creation”.

Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention. In 1950, Diat told New Yorker magazine: In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup
of my childhood which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz. The same article explains that the soup was first titled crème vichyssoise glacée – then, after the restaurant’s menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France. The proper French pronunciation is “vee shee swahzz” and NOT “vee shee swah” because an “e” after the final “s” signals a “zzz” sound.

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons butter or olive oil
• 2 big potatoes chopped
• 2 pints chicken stock
• salt & ground black pepper
• 1 cup heavy whipping cream

Gently cook the chopped leeks and the chopped onion in butter or olive oil until soft, about 10 minutes. Do NOT let them brown. Add the spuds and stock to the saucepan. You may need to add a cup of water to cover, and salt and pepper to taste. Bring to the boil, and simmer very gently for 30 minutes. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving. Garnish that with chives upon serving … I like to use fresh rosemary, but you choose, you are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Roasted Cauliflower

FAdmin — Wed, 10 Aug 2011 21:37:54 +0000

By Jean Doherty

Cauliflower is the edible flower of Brassica olearacea botrytis, a variety of cabbage, with an edible head of condensed flowers and flower stems. It’s normally creamy white in color, although some cultivars have green or purple flowers. Broccoli is the horticultural variety; both were cultivated in Roman times. Varieties that mature in summer and autumn are called cauliflower, and those that mature in winter broccoli, but commonly both are called cauliflower. A 90 g portion is a rich source of vitamin C; a good source of folate; a source of vitamin B6; provides
1.8 g of dietary fiber and supplies 8 kcal.

This is an easy delicious way to eat cauliflower.

• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated
into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees. Grease a large casserole dish. Place the olive oil and garlic in a large ziplock bag. Add the cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Roasted Red Pepper Soup

FAdmin — Sat, 06 Aug 2011 06:19:39 +0000

Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is also nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is almost three times the 70 mg of an average orange!

• 8 big Red Peppers, whole

• 3 Tbsp Extra virgin Olive Oil

• 2 Medium Yellow Onion, peeled and diced

• 2 Large Potatoes, peeled and diced

• 6 Cups Chicken Stock

• Salt & Freshly Ground Black Pepper

• Pinch of Sugar

• Splash of hot sauce (optional)

Line a large baking pan with aluminum foil. Place the whole peppers on the foil and brush lightly with olive oil. Roast, turning as needed, until blackened on all sides. Once they are charred, place all the peppers in a large bowl and cover with plastic wrap. Leave it for about 5 minutes, then scrape off the skin with a paring knife. Remove the stem and seeds, cut away the membranes, and coarsely chop. Reserve any juices in the bottom of the bowl. Heat the olive oil in a large pot and cook the onions with a good pinch of sugar. Cook until soft and translucent. Then add the potatoes, roasted peppers, the reserved liquid and the chicken stock. Bring to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it in your blender. Season with salt and pepper to taste. Hit it with a splash of hot sauce if you like … You are the chef !

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Delia’s Scones

FAdmin — Thu, 28 Jul 2011 03:41:55 +0000

The word scone may derive from the Gaelic term “sgonn,” meaning a shapeless mass or large mouthful. The German term “Schönbrot,” meaning fine bread, may also have played a role in the origin of this word. Or, perhaps, the word is based on the town of Scone in Scotland. The pronunciation of the word varies. According to one academic study, two-thirds of the British population pronounce it rhyming with “con” and “John”, the rest pronounce it rhyming with “cone” and “Joan”.

The difference in pronunciation is alluded to in this poem:

“I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone”

This is my mother’s recipe…she is the world’s best scone maker!

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk (my mam always uses buttermilk)

Preheat oven to 400 degrees F and lightly grease a baking sheet. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Turn dough out onto a lightly floured surface, and knead briefly. The less you touch, the lighter your scones will be. Roll dough out about 1/2 inch thick. Cut into rounds using a glass, or a cup, and place on the prepared baking sheet.

Bake 15 minutes in the preheated oven, or until slightly browned. Serve warm, buttered, and with raspberry jam and whipped cream …They are frickin’ delish … You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Butternut Squash Velouté

FAdmin — Thu, 21 Jul 2011 23:10:28 +0000

Butternut squash (also known in Australia and New Zealand as Butternut pumpkin) is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts.

It is a good source of fiber, vitamin C, manganese, magnesium and potassium. It is also an excellent source of vitamin A and vitamin E.

This recipe is so easy you’ll laugh!

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter or extra virgin olive oil
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg (a pinch)
• Salt and freshly ground black pepper

Cut squash into 1-inch chunks. In a large pot melt butter or olive oil. Add onion and cook until translucent, about 8 minutes. Add the squash and the stock. Bring to a simmer and cook until the squash is tender, about 15 to 20 minutes. Place in a blender and puree. Taste. Season with nutmeg, salt, and pepper.
Remember … You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Fresh Spinach Pasta

FAdmin — Tue, 12 Jul 2011 03:37:17 +0000

The cartoon character Popeye is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it. A frequently circulated story claims that this portrayal was based on faulty calculations of the iron content. In the story, German scientist Emil von Wolff misplaced a decimal point in an 1870 measurement of spinach’s iron content, leading to an iron value 10 times higher than it should have been and this faulty measurement was not noticed until the 1930s.

Spinach first appeared in England and France in the 14th century, probably via Spain, and gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods.

In 1533, Catherine De’Medici became Queen of France and fancied spinach so much that she insisted it be served at every meal. To this day, dishes made with spinach are known as “Florentine,” reflecting Catherine’s birth in Florence.

• 1 1/4 cups torn spinach leaves (frozen spinach works well too, but make sure to drain it well)

• 2 tablespoons water

• 1 egg

• 1/2 teaspoon salt

• 1 1/4 cups all-purpose flour

Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly. Place the spinach and liquid in your blender. Add the egg and salt. Cover, and blend until smooth. Transfer to a bowl. Add enough flour to make a stiff dough. Turn dough out onto a lightly floured surface. Knead for 1 minute. A pasta machine is the pasta maker’s BFF.

Just follow these tips for a perfect dough: Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic. Work the dough through the settings of the machine until the desired thickness is reached. You are a chef !

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Croque-Monsieur

FAdmin — Wed, 06 Jul 2011 04:10:44 +0000

A croque-monsieur is a hot ham and cheese grilled sandwich. It originated in France as a fast-food snack served in cafés and bars. The cheese is typically emmental or gruyere and it’s coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch or bite”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unknown—and it is commonly shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first created. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest mention in literature appears to be in volume two of Proust’s Remembrance of Things Past in 1918. (À la recherche du temps perdu)

The croque madame (also known as the croque-cheval), is served with a fried or poached egg on top. The croque provençal, with fresh tomato slices. The croque auvergnat, with bleu d’Auvergne cheese instead of Gruyère. And you can imagine lots of other “croques”. After all you are the chef !

• 2 tablespoons butter

• 2 tablespoons all purpose flour

• 1 cup whole milk

• Pinch of ground nutmeg

• 4 slices firm white sandwich bread

• 4 ounces thinly sliced ham

• 4 slices of Gruyère cheese

• 1 tablespoon melted butter

• 1/4 cup grated Gruyère cheese

Melt 2 tablespoons butter in a small saucepan over medium heat.

Add flour and stir 1 minute.

Gradually whisk in milk.

Add nutmeg.

Increase heat to medium- high and boil until sauce thickens, whisking constantly, about 2 minutes.

Season with salt and pepper.

Congrats… you have just made a Béchamel sauce. Preheat broiler. Place 2 bread slices on work surface. Top each with half of the ham, a spoonful of sauce and a slice of Gruyère. Top with remaining bread. Heat a heavy frying pan over a low heat. Brush sandwiches with melted butter. Add to the pan and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon on the rest of the sauce, and then the grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes. Yummy.

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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Stuffed Tomatoes Provençal

FAdmin — Fri, 01 Jul 2011 00:05:21 +0000

It is sometimes claimed that the ancient Romans, as well as medieval cooks, stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds; and a similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with egg.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it “one of the most
spectacular and delicious roasts you can lay before your loved ones at Yuletide”. A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. The roast feeds around 30 people and, in addition to the ten birds, it also includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, sage, port and red wine!

Today I’m keeping it simple… we’ll just use a pound of meat and some tomatoes
• 6 big ripe beef tomatoes (or 3 and 3 green bell peppers )
• 1/2 pound Italian pork sausage meat
• 1/2 pound lean ground beef
• 3 garlic cloves, minced
• 1/2 cup parsley, finely chopped
• 1/4 cup thinly sliced basil
• Salt and freshly ground pepper
• 5 tablespoons extra-virgin olive oil

Preheat the oven to 325°. Cut across the tomatoes horizontally, leaving the top half slighter smaller than the bottom to create a lid. Set a strainer over a medium bowl. Scoop the tomato seeds into the strainer; press on the seeds to extract the juice. Using a small spoon or melon baller, scoop out the center of the tomatoes and coarsely chop them. Add the chopped centers to the juice in the bowl. Add the sausage, beef, garlic, parsley, basil, salt, pepper and 2-1/2 tablespoons of the olive oil and knead to combine.

Set the tomatoes in a large baking dish and season with salt. Spoon the filling into the tomatoes, cover with the lids and drizzle with the remaining 2 1/2 tablespoons of olive oil. Bake for about 1 1/2 hours, basting occasionally, until the tomatoes are soft. You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

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