On this sunny Tuesday morning in late April, Tig and Art walked past the blue patio umbrellas of the Italian bakery and head straight inside, greeted like family by the owners. La Casa Del Pane is a well-loved, homey spot on St. Pete Beach for pastries, coffee, and slow coastal mornings. For Tig and Art, […]
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Chef Jason Ruhe and wife Hope Montgomery are opening their third restaurant in June 2024. Their first two eateries have consistently been given high marks – Brick & Mortar Kitchen + Wine Bar in downtown St. Pete, and Sea Worthy Fish + Bar in Tierra Verde have been open nine and four years respectively. The new Pulpo Kitchen & Lounge is located in the hip Grand Central District at 2147 Central Ave. Pulpo Kitchen + Lounge will serve Latin-American inspired cuisine in an indoor-outdoor atmosphere with two full-liquor bars and live music. The menu will include, “childhood favorites that I grew up with from my Spanish Cuban heritage”, said Ruhe. There will be raw dishes such as ceviche and crudo and the cuisine will be inspired by the cultures of Peru, Mexico and more. Paella, grilled octopus, and grilled meat skewers are a few of the dishes. Dylan Ruhe, Jason’s cousin is the GM and Beverage Director with Hope in charge of the wine program. Chef Marcos Bernal from Sea Worthy will be the Chef de Cuisine. The live music and cocktails will fit the theme of the venue. Pulpo will be open for lunch, dinner and weekend brunch.
Recently Kevin, Lori and I had a St. Pete Foodies night out, eager to explore one of the newest additions to our city – Little Philly. Located at the corner of Central Ave and 21st St N in the Grand Central District, it’s a great spot for various occasions, whether it’s a pre-game meal before a Rays game, a casual lunch spot, or a quick bite after a busy workday. Little Philly is co-owned by Renaud Cowez and Chef Sean Ford, who have previously partnered on other restaurants in the St. Pete area, including Tryst and Tropez. Chef Sean is originally from Philly and wanted to share his home town food with St. Pete. Ordering at Little Philly might initially confuse those unfamiliar with Philly cuisine, but the staff is more than happy to assist, making the process simple. The “Plain Cheesesteak” and “Cheesesteak” are essentially build-your-own options. The menu does not clearly state that, which is apparently how it is in Philly too. From there, you can pretty much choose anything you want to put on it; from building a classic (or at least what I would consider a classic… honestly, I am questioning my knowledge of a Philly Cheesesteak after visiting) with peppers, onions, mushrooms, and whiz to ordering, as I like to call it, a Lindsey Cheesesteak (more on that later). They do have a little sign that can help guide you through the basic options. Pizza sauce anyone? We were lucky enough to have Renaud help us decide on our meals and tell us about the restaurant. One of the most important things that caught my attention was Little Philly’s dedication to quality. All meats are sliced in house from the deli meats for the hoagies, to the ribeye for the cheesesteaks—sliced fresh off of a full ribeye sub-primal. (Some places use frozen, pre-sliced beef for their cheesesteaks.) The hoagie rolls, which are a crucial part (possibly just as important as the meat) of the authentic Philly Cheesesteak experience, are exceptional. It took many hours of tweaking and experimenting to get them perfect. Chef Sean is working with a bakery in central Florida. He started with his family recipe, but with the differences in the Florida climate and water, several tweaks had to be made to get them perfect. The rolls are soft and pillowy on the inside, have an awesome chewy crust on the outside, and are packed with flavor. Fresh baked rolls are delivered everyday. You will never get a day-old roll here. The Texas Tommy Hot Dog is served with crispy bacon and American cheese. Despite its humble appearance, this large hot dog, nestled in the same soft bun as their sandwiches, boasts a rich smoky flavor that delights the palate. I quite enjoyed the combination of the smoky hotdog with the salty, fatty bacon and the American cheese. I am a believer that Phillies should be messy to be delicious. It shows that without even having your first bite, you already know that it’s going to be moist and satiate your taste buds. We ordered the Philly Cheesesteak with peppers, onions, mushrooms, and whiz. And let me tell you this one came out messy and delicious, to the eye and the mouth. The South Philly Cheesesteak is what I would say you should order if you want to *pretend* to be healthy. The South Philly comes with ribeye or chicken, spinach, provolone, and peppers. The combination of toppings really makes you feel like you are eating a fresh healthy meal while also indulging. I think I preferred the toppings with the chicken, but that might just be my bias on wanting a gluttonous cheesesteak when using ribeye meat. Little Philly’s Loaded Chicken Cheesesteak is a surprising delight, blending chicken, mushrooms, American cheese, pizza sauce, peppers, and fried onions. While the combination may seem unconventional, the result is a symphony of flavors that surpasses expectations, leaving taste buds tingling with delight. The Italian Hoagie comes with capicola, soppressata , salami, prosciutto sliced in house, provolone cheese, lettuce, tomato, onion, oil, and vinegar, and served on their soft hoagie bread. I realized later that this didn’t have mayo or mustard on it and the fact that I didn’t realize it or miss it really stands as a testament to the restaurants commitment to quality. I enjoyed my meals so much the first time, I decided to go back a week later. I ordered what I’ve dubbed The Lindsey Cheesesteak – my special way of getting it extra messy with extra provolone, mayo, peppers, and onions. It came out just perfect, maybe the best I’ve ever had. I didn’t want Kevin and Lori to have to deal with all the extra cheese and mayo, so I kept it to myself. The macaroni salad at Little Philly is a classic favorite, offering a tasty and satisfying side dish that perfectly complements their hearty sandwiches. Not too heavy, yet full of flavor, it’s the ideal accompaniment to any meal. While it might not normally be at the top of your list when visiting a Philly Cheesesteak restaurant, the chicken tenders are a not-to-miss menu item. They are juicy, tender, crispy, mouthwateringly perfect chicken tenders. I think Lori may have mentioned they were at the top of the list of items we tried and maybe even some of the best tenders she’s had in St. Pete. Little Philly’s menu is a delightful exploration of Philadelphia’s culinary heritage, with a dash of innovation thrown in. As we wrapped up our meal at Little Philly, I couldn’t help thinking about what I would order next time. With promises to explore their ribeye burgers and upcoming specialty items, we left with full stomachs and eager anticipation. Little Philly had won me over with its dedication to quality, variety of menu offerings, and welcoming atmosphere, ensuring that it would become a restaurant I frequent for many years to come.
The Caribbean Cafe is a second generation family owned St. Petersburg staple serving up Caribbean and Cuban inspired sandwiches, bowls and more for 30-years. Their Cuban Sandwich has remained on our Top 10 Best list since 2022. Caribbean Cafe was doing fast-casual way before it was cool. The restaurant opened in 1995, and was bought by long-time owner Jimmy Abel in 1997. Jimmy’s daughter, Cassi Abel took over the establishment after her father’s passing in January 2023. They are still using all of Jimmy’s original recipes, but Cassi is making her mark with a new recipe for a Honey Mustard Jerk Chicken bowl. This recipe went through four months of testing to reach its level of perfection. The seasoning is a well balanced mix of sweet and savory between the honey mustard and the rice and beans. I tasted the black beans alone and they are excellent. I recommend getting a side of beans with anything you order. This Honey Mustard Jerk Chicken Bowl works best when you mix everything together before eating so all of the flavors can work together to create the perfect balance. You can also consider a Honey Mustard Jerk Chicken Sandwich with a side of rice and beans. Cassi has also put her personal touch on the building with a new mural and updated signage, while still keeping the friendly quaint feel to the place. (Above photo courtesy of I Love the Burg. Check out their recent profile for more background information on the Caribbean Cafe here.) As mentioned above, the Cuban Sandwich has been on our best list since I first tried it in 2022. If you love Cuban Sandwiches and you haven’t had this one, you should. Their Cuban sandwich is so scrumptious that the first bite will have you closing your eyes in pleasure and dreaming of being on an island where you can hear the waves and seagulls. It has ham, salami, “Cuban” pork, Swiss cheese, dill pickle, mustard and mayo on fresh Cuban bread. The bread is delivered fresh daily from La Segunda Bakery, the oldest and longest running Cuban bread bakery in Tampa Bay. Now we embark on a journey of Cuban sandwich inspired gastronomy. All of these sandwiches were packed with flavor, and craveable. My favorite of the three that I had after the Cuban Sandwich is the humble comfort food delight, the Chicken Melt – chicken salad and white American cheese pressed on Cuban bread. All of the full sandwiches are on pressed Cuban loaves that are nine inches long. This is the standard length for Cuban loaves for over 100 years. There are two other options though. You can get a half sandwich with a side of rice and beans for the same price, (currently under $10 for most, which is a steal), or you can make it a foot long for $1.50 more. My next favorite was the Buffalo Chicken Melt. This starts as the chicken melt, but then gets transformed with cream cheese Buffalo sauce. It has a nice kick while still being approachable for most. Our final delight is the Jerk Pork Sandwich. This one is loaded with wonderful medium-sliced pork, melted white American cheese, dill pickle chips and then topped with the housemade jerk sauce. The sauce is sweet, smoky, and tangy with just a touch of spice that makes it delicious and palatable for all. Check out the Caribbean Cafe menu below and pick some things to order before you go. (Click or tap to enlarge.)
On this sunny Tuesday morning in late April, Tig and Art walked past the blue patio umbrellas of the Italian bakery and head straight inside, greeted like family by the owners. La Casa Del Pane is a well-loved, homey spot on St. Pete Beach for pastries, coffee, and slow coastal mornings. For Tig and Art, the owner-chef duo behind Sola Bistro and Wine Bar, the bakery is also their go-to for the baguettes they serve at their restaurant. Art and I settled down at a table as Tig walked purposefully to the back, selecting the bread for the day. On his way back, he asked me for the seventh time whether I’d like a coffee or a cannoli. He reminded me of an uncle of mine, or rather, anyone in my huge Indian family, and their insistence on feeding me. It’s how they showed love, and although I politely declined Tig’s offer, I already felt welcome. Finally, settled at one of the high-top tables with a shared bottle of sparkling water, I explained to Tig and Art what I am about to explain to you. This is the first installment of my debut column here on St. Petersburg Foodies, where I will be profiling the most interesting and exciting individuals in our city’s food scene. Although you can find more about me in my author bio at the bottom of the page, I still wanted to say hi! So, hi there, my name is Mahika, and I was recently invited by Kevin to join the St. Pete Foodies team. I am a Journalism student at USF St. Pete, and food and writing have always been two of my greatest passions. When Kevin offered me a column, I knew I wanted to do some sort of human-interest writing. What better, I thought, than to give our readers a behind-the-scenes look at the people behind our beloved eateries? That brings me to Tigran ‘Tig’ Kachaturyan and Artem ‘Art’ Kucherenko, the duo behind one of St. Pete Beach’s most respected and loved restaurants, Sola Bistro & Wine Bar. I wanted this column to be personal and exclusive, to deliver a perspective that would be impossible to have unless you were actually with the chefs as they worked, shadowing them as they went about their days. When I asked Tig and Art if they’d be up for exactly that, they were incredibly welcoming. And that’s how I found myself chatting with them on this Tuesday morning. I spent almost eight hours at the restaurant with them, split over two days, learning all the ins and outs of their story. “The restaurant business doesn’t discriminate, whether you speak English or whether you have certain skills or not, you can still get started,” said head chef Art. “The restaurant business invites everybody.” And that’s how Tig and Art met in 2006 – working at a now-closed Russian restaurant that was not far from Sola’s current location, unsure of exactly where their lives were going but figuring it out while picking up restaurant shifts. Art did everything from bussing tables to washing dishes to cooking, while Tig bartended on the weekends and stuck to front-of-house tasks. When the owner introduced the two to each other, they quickly realized that they were from the same city in Russia and had attended the same university just at different times. ‘Small world’ moments never cease to amaze me, and the three of us had a good laugh about this one. “It’s funny because by degree, we’re both teachers,” said Tig. Both he and Art hold degrees in education of foreign languages from Piatigorsk Linguistic University, Russia. “But in a way, we’re educating people when it comes to some foods, why you should eat them and the way you should eat them.” Once they’d met, Art and Tig began going to markets together and testing recipes in the hopes of starting their own place someday. Food wasn’t in the cards for them previously, but it was something that just sort of fell into place once they moved to Florida. “We wanted our own place, our own restaurant where we would do things the way we think is right,” said Art. This chance came in 2015 when Café Luna, the restaurant that used to be where Sola stands today, closed. It was the perfect size and location, and Tig and Art grabbed the opportunity. Today, Sola Bistro and Wine Bar is widely considered a gem of Gulf Boulevard. While it may not be the most aesthetically appealing to the Instagram-age, Sola’s classy wooden tables, dimly lit and wine-stocked bar and quaint patio seating lends itself to a different demographic. Namely, to those seeking the elegant dining experience of a long European dinner affair. You will find inviting people, food made with care, and an impressive wine list at this restaurant. “From day one, we’ve tried new things. But here’s the thing, there’s normal stuff on the menu for normal people, but we take pride in doing it right,” said Tig, when asked if they’ve always been known for their daring dishes. Like he said, the regular menu includes classics like a Carbonara and a Filet Mignon, but what they’re known for is the rotating specials. “The specials, here’s where we will play. We’ll go from brains, testicles, bone marrow, whatever we can get our hands on,” Tig said. The restaurant is only closed on Sundays, and Wednesday is the duo’s designated shopping day. Mazzaro’s for various items, local produce stands and Restaurant Depot are top spots. Here, at around 1pm on a Tuesday, Art is prepping some freshly delivered triggerfish for the specials. “It depends on my projects, because a lot of times we do time-consuming projects like terrines or braising lamb, so for those things I come like 8 a.m. or 9 a.m.,” said Art, when asked about when his days typically start. He usually focuses on the specials as they’re his brainchild, and the 2-3 other cooks on the […]
Famous for their posse of food trucks serving up Japanese and Asian Fusion around the Tampa Bay area, Shiso Crispy’s first brick & mortar is here. The soft opening was two weeks ago on April 26, and even though there were equipment failures (that’s what soft openings are for), this team led by Ronicca Whaley have their craft honed to perfection. They should. Ronicca and crew have been slinging gyoza, baos, and rice bowls since 2019. As of this writing they are technically still in soft open phase, and still awaiting their beer and wine license. Shiso Crispy has built up a fiercely loyal following with their creative takes on Japanese-Fusion dishes, Ronicca’s magnetic and energetic personality, and their surprise specials that pop-up, disappear, and then return to unexpected delight. For the animal proteins, Shiso Crispy has always used meats broken from their whole source. They process their pork, beef, and tuna from primal and sub-primal cuts. Many of the most popular items are also available in vegan-friendly form. This new location is a brick and mortar for diners with indoor and outdoor seating, and a food truck for the chefs. There is no kitchen inside. There is sidewalk seating, backyard outdoor seating by the truck, and indoor seats which will come in handy in the “Florida summer”. We made a nearly full sampling of the menu, and some of the specials. Shiso Crispy is well-known for their gyoza (the Japanese word for dumpling) and their “dirty rice” – more on that name when we come to it. The Truffle Gyoza has potato, oyster mushrooms, black truffle mushrooms, Manchego cheese, and truffle cream. The outside has a nice chewy bite with some crispness and the inside is creamy, melts in your mouth and is full of umami. This was a previously discontinued item that has been revived exclusively for the St. Pete location. A delicious vegetarian option is the Szechuan-Mandu with cabbage, vermicelli, sweet onion, crushed pea, and garlic chili oil. They are aromatic with a sweet and savory taste. I’ve heard that all of the vegetarian items are so good that even non-vegetarians love them. Something that is smart and efficient when it comes to food service is to have ingredients that can be used across several dishes. Some of these that we had at Shiso Crispy are ahi tuna, short ribs, sticky rice, gyoza and some of the sauces. The ahi tuna was Lori’s favorite protein. It is just so fresh and light, but savory at the same time. The short ribs are my favorite protein. They are slow-braised for eight hours. They are super moist, fall-apart tender and packed with flavor. They have such a great smokey taste that I asked if they are braised on a smoker, but the answer was no. Had Ronicca said yes, I would have believed her. The Ahi Tuna Bao and the Short Rib Bao are each topped with gochujang sauce, toasted sesame honey slaw, scallions, mint, and sesame seeds. They are a little bit messy, but that is half the fun. The buns are made fresh every day, and they have the pillowy softness that you would expect. The contrast between the puffy buns, crunchy toppings, and chew of the meats is just delightful. Next we had the quite substantial servings of Ahi Tuna and Short Rib Dirty Rice – sticky rice with gyoza sauce, gochujang sauce, fried onions, scallions, and sesame. These are of course luscious, and I dare you to try to eat the whole thing. I had to ask Ronicca about the name “Dirty Rice” because it is different than what one normally thinks of as dirty rice, which is usually dark and greasy, and Shiso’s seems quite clean and healthy. In this case, “dirty” is being used as slang to describe it as amazingly good, similar to lit, dope, rad, or bangin’. I wish you could have been there as it was a laugh-out-loud moment when Ronicca answered in her mock street voice accent saying, “I was testing out some recipes and I tried this, and I was like, ‘Damn! That rice is DIRTY!'” The dirty rice dishes are craveable, and you can’t stop eating them. Do you know how when you are eating a bag of chips and you can’t eat just one? You just keep going and keep having more and more. The food industry’s little secret on that is MSG. When something has that ingredient, it makes it hard to stop eating. So I had to ask. The answer was, “No! People freak out about that.” “The reason you can’t stop eating it is because everything is sweet and salty, and perfectly balanced out to hit every area (of your palate)”. On my next visit I also had the Bang Bang Chicken option for the dirty rice. The chicken has a glazed, crunchy coating where the texture reminds me of the Chinese dishes orange chicken and General Tso’s chicken – just the texture, not the flavor. Contrasted with the moist and juicy meat on the inside, these are addicting. Other options for the dirty rice are BBQ Jackfruit and Vegan Bang Bang Chicken. You can also have it without a protein. How do you make Crab Rangoon better? Make it with lobster! The Lobster Rangoon at Shiso Crispy has cream cheese, lobster, dijon, key lime juice, garlic, chive, honey, and white pepper. Lori said it was the best rangoon she ever had in her life. I have to agree. There is also a Vegan Garlic Chive Rangoon. I got real excited when I saw on Shiso Crispy’s social media that French Onion Soup Dumplings would be on special the day I was going for my second visit. I love soup dumplings and I love French onion soup. These include house sausage, cabernet, beef stock reduction, caramelized onions, and torched gruyere. My first thought was “what a great idea!” However, the Soup Dumpling experience gets lost when the torched melted cheese is added to complete […]
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Recipes
Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla. While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch. In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try). Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers. Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze. large bamboo skewers Papaya & Mango Salsa1/2 cup papaya (diced into small pieces)1 mango (ripe, diced into small pieces)1/2 cup red onion (diced)1/2 cup frozen sweet yellow corn (cooked per package instructions and cooled)1/4 cup cilantro (chopped)1 jalapeno (minced)1 lime1/2 tsp salt (plus more, to taste)Avocado Sauce1 avocado (ripe, discard pit and skin)1 lime1/4 cup water (plus more for a thinner sauce)1/4 cup cilantro (roughly chopped)1/2 tsp salt (plus more, to taste)Shrimp & Tostada Assembly12 shrimp (peeled and deveined)1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp salt1/4 tsp cayenne1 tsp olive oil4 corn tortillas1/2 cup canola oil2 cups watercress1 lime (divided – use 1/2 for watercress and cut the remaining half into small wedges for serving)cilantro (optional, for serving) Papaya & Mango SalsaCombine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.Avocado SauceCombine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.TostadasThere are two ways to turn your tortillas into tostadas – frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.Shrimp & Tostada AssemblySoak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.Top sauce with lime-dressed watercressSpoon over some salsaTop each tostada with 3 pieces of shrimpGarnish tostadas with cilantro and serve with lime wedges (optional) Dinner, Main DishMexicanGrilled Shrimp Tostadas
This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche
This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes
My most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to Sonata and we absolutely loved this unique spin on a classic. Kevin informed me that the Panko Crusted Pickled Deviled Eggs from Sonata were carried over from The Mill by Chef Ted Dorsey who is now the executive chef at Sonata. These deviled eggs boast a tantalizing contrast with a crisp exterior giving way to soft, tangy center that delights the palate with each bite. The brightness of the avocado cream and the subtle kick of the spicy aioli serve as ideal complements to the eggs. I made some notes whilst first trying these at Sonata and when it came time to make my own rendition, I worked backwards and tried to keep each detail as close to the delicious original as possible. I started with the aioli and the avocado cream, which tasted like classic versions of themselves. The pickling of the eggs proved to be the most challenging, as there are at least a few ways to go about this. The concoction I used with red onions turned out spot on to how I had envisioned them. I have used beets in the past, but knew that a lot of people aren’t fond of them and the onions worked quite well in their place. Plan to make this recipe at least 24 hours before you plan to serve them, as the pickling process requires at least one full day. The ingredients required for this grown up version of deviled eggs are really quite simple – you’ll be able to pick them all up at Rollin’ Oats Natural Food Market. When picking out your eggs, opt for cage free and/or organic, like Vital Farms or Utophien. Rollin’ Oats even has organic breadcrumbs by Edward and Sons. As for the mayo, they also have organic options which makes me more than happy. I recommend Woodstock or Cadia. Recreating the plating of these eggs was so enjoyable as the presentation of them is quite gorgeous at the restaurant and I love the plating process. Serve these at your next dinner party, or perhaps for the upcoming Super Bowl – your guests will be more than impressed. Panko Crusted Pickled Deviled Eggs This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering. Pickled Eggs6 eggs (or more/less depending on how many people you are serving – preferably cage free and organic)1 1/2 cups rice wine vinegar1/2 cup water6 garlic cloves (peeled and smashed)1/2 red onion (medium in size and sliced thin)1 1/2 tbsp sugar1 tbsp salt1 tsp black peppercornsAvocado Cream1/2 avocado (ripe and medium-large in size)1/2 lime (medium in size – about 2 tbsp)1/2 cup plain greek yogurt1/2 tsp salt (plus more to taste as needed)1/2 tsp olive oil1/4 tsp black pepper (cracked)Spicy Aioli1 cup mayonnaise3 garlic cloves1 tbsp lemon juice1 1/2 tsp cayenne (if you really like heat, add as much as you'd like.)1/2 tsp salt1/4 tsp black pepper (cracked)Panko Crusted Deviled Egg Assemblypickled eggsavocado creamspicy aioli1 cup panko breadcrumbs2 cups vegetable or canola oil (use any other frying oil of your choice)2 eggs (whisked together)1 cup all purpose flour3 tbsp mayonnaise1 tsp dijon mustard2 dashes hot sauce (like Diamond Crystal (optional))salt1/2 tsp paprikafresh dill (chopped, for garnish (optional)) Pickled EggsMake the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions. While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.Avocado CreamThe day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assembleSpicy AioliAfter the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.Panko Crusted Deviled Egg Assembly24 hours later, remove eggs from pickling mixture – they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use. Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry […]
A Dutch Baby, also known as a German pancake or Dutch puff, is a delightful breakfast dish that elevates the boundaries of traditional pancake offerings. This oven-baked pancake is characterized by its unique puffiness and golden-brown edges which create a visually appealing presentation. The batter is made of simple ingredients like eggs, flour, milk and sugar which are all combined and poured into a piping hot buttered skillet. This mixture is then baked in the oven where it transforms into a fluffy and airy pancake with a custard-like interior. Typically, Dutch babies fall under the category of a sweeter breakfast option, as they’re often served with fresh fruits, syrups and dusted with powdered sugar. Though, they can also act as a savory option and are equally as delicious when topped with ingredients like bacon, avocado, scrambled eggs, smoked salmon and more. We’re taking the sweeter route this time with the addition of fresh strawberries, mint, maple syrup and an easy-to-make coconut whip which is made by whipping the solids of a can of coconut milk. Add some slabs of butter and a dusting of powdered sugar if you so desire – you won’t be disappointed. Feel free to make this recipe your own by using other fruits, like blueberries, raspberries and bananas. I chose strawberries, because they’re in season in Florida during the month of January and it’s quite simple at this time to find quality berries, especially organic varieties at Rollin’ Oats. I always encourage folks to buy organic when possible and Rollin’ Oats makes that easy with their high quality organic grocery options. Make sure that you get the can of full-fat coconut water into the fridge the night before you plan to make the Dutch baby. Since we are only using the cream part, fridge time ensures that the cream solidifies as it should in order to separate it from the water easier. Reserve the coconut water for another use. Dutch babies are prefect when you need a simple crowd pleaser that both looks and tastes impressive. Additionally, it’s great when you’re looking to feed a small crowd with minimal effort. Dutch Baby with Strawberries & Coconut Whip Recipe A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please. High Speed Blenderovenproof skilletstand mixer Coconut Whip1 can unsweetened coconut milk (full fat & chilled in the refrigerator overnight)1 1/2 tbsp honey1 tsp vanilla extractDutch Baby & Assembly3 eggs3/4 cup whole milk2 tbsp unsalted butter (melted)1 tbsp unsalted butter1/2 cup flour2 tbsp cornstarch1 tsp sugar1 tsp vanilla extract1/2 tsp salt1 cup strawberries (washed & sliced)mint (fresh & torn)maple syruppowdered sugar (optional)butter (for topping, optional) Coconut WhipScrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigeratorDutch Baby & AssemblyPlace a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute – the eggs should now be a frothy consistency. Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix). Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using. BreakfastAmerican, GermanDutch Baby Pancake Recipe, Dutch Baby Recipe
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