Florida Agenda

• Serves 4 to 6  • Bread Pudding: • 1/4 cup bourbon  • 1/2 cup raisins  • 4 cups (about 1/2 baguette) • 1-inch cubes of day-old baguette  • 1 1/2 cups whole milk  • 1/2 cup heavy cream  • 2 large eggs  • 3/4 cup sugar  • 1 tablespoon pure vanilla extract  • 1/8 teaspoon salt  • […]

Since being in Florida, l have found it so handy to just buy an already roasted chicken, rather than buy a chicken and roast it at home. So grab a roasted chicken at your local supermarket, next time you feel like a snack, and use the left overs for your soup. 4 pints of water […]

    Delicious, healthy and bursting with flavor. This is easy and you can make a double batch and freeze some, that you can whip out when you have surprise guests. Or just for yourself. You deserve it. A nice dry pinot grigio goes down absolutely fabulous with this.   4 big carrots 4 roasted […]

Traditional steak au poivre has been served with a pan sauce since at least the mid-19th century. Regardless of the concoction, the same pan should be used to create the sauce as was used to cook the steak. But we are in South Florida, and a grill is as likely to be used as a […]

This is an easy peasy recipe you can whip up in 2 minutes. It can be used a number of ways rather than just as a spread or a dip. Spread a thin layer of it on a chicken between the skin and the breast, maybe with some fresh herbs before roasting; put dabs on […]

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 […]

Vero and I were at the beach this morning, and we met a snorkeler in the car park after our swim. He was taking the tails off lobsters and throwing the heads on the ground. I asked him what he was going to do with the heads, and he offered them to me. Needless to […]

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 archivist Dr Andrea […]

Vero and I took off for San Francisco last week, and we wandered through the Castro area in search of a decent restaurant. We came upon a little jewel that’s been there “35 Shucking years” (that’s what their tee-shirts said ) and we settled in with a bottle of “Sancerre” and a couple of dozen […]

My partner Vero is French, but her grandmother was Italian, and like all Italian “mamas” she ruled over the roost…Tiramisu is the dessert she would always bring to the table after the eternal leg of lamb à la Provençale we had every Sunday. She taught me this one, and it’s real easy ‘cause you don’t […]