Flûte & Dram Opens to Packed Crowds on Beach Drive
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Kevin Godbee - Apr 19, 2018
- 8 min read
Check out our new Updated Flûte & Dram Review from January 2020.
It’s been a year and two months since the original announcement of Flûte & Dram opening on Beach Drive. Now they are finally open with packed crowds spilling out onto the sidewalk. There’s no other place in St. Pete that has a selection of caviar like Flûte & Dram. The only place in the Tampa Bay area that comes close would be Bern’s Steak House. Flûte & Dram is also the only place we know of that offers high-end Champagne, such as; Dom Pérignon, by the glass. Not everybody wants to spring for a bottle, but a glass would be nice.
Don’t write them off because caviar is “fancy and expensive”. Flûte has something for everyone.
If you’re curious about caviar, but concerned about your budget, or that you don’t have a tux in the closet—no worries.
If you’re on a budget, start with the domestic caviar, which anyone can afford, and the experience is pretty much the same, especially if you’re not a caviar aficionado.
Dress code: There’s no official dress code, but just because it’s caviar and champagne doesn’t mean you have to dress like James Bond or Olivia Pope.
We went last Sunday afternoon from 2:00-4:30 and there were people in shorts, sandals, sun dresses, and jeans—all dining on caviar and imbibing in Champagne. (I went in jeans and a nice casual button-down shirt. Although I might show up one Saturday night in my tux just for fun.)
I have to admit that I was pleasantly surprised with the décor. Some of the photos I’ve seen online don’t do it justice. It looks much nicer in person. (Ironically, here’s a picture online.)
Since they’re only a week old (almost two weeks from date of this publication), they are still evolving as they find out what works, and what doesn’t, so some of the items in the below review may change.
Things are changing already as there was one Champagne crossed off the menu when we were there because the supplier didn’t deliver in time. That last item is now in-stock and no longer crossed off the menu.
Many people casually refer to any sparkling wines as “Champagne”, but technically to be called that it has to come from the region of France with the same name. Flûte & Dram offers champagnes, cavas, proseccos and other sparkling wines.
An interesting thing I noticed on the menu is that all of the fish eggs are called “caviar”, when technically not all of them are. In order to be caviar, the eggs must come from sturgeon.
Caviar is processed and salt cured fish roe. While caviar is often used as an umbrella term to describe any fish egg, true caviar comes from sturgeon, native to the Caspian and Black Seas. Varieties of sturgeon include beluga, sevruga and osstreta (sic) and each species produces a slightly different flavored caviar. – Caviar 101: Everything you need to know to start enjoying fish eggs
When I asked Chef Tony (Mangiafico) about this, he told me that most people think of all fish eggs as caviar and since Flûte & Dram is new, they want it to be approachable to everyone, not just caviar connoisseurs.
For this review I’m going to refer to them as to what type of fish eggs they actually are.
The left side of the menu has the less pricey domestic “caviar”, which are different types of fish eggs, like Salmon Roe for example. The right side of the menu has all of the imports, which are all actual caviar from sturgeon from the Caspian and Black Seas, and much different in price. Caviars are graded with zeros, and the entire imported selection at Flûte & Dram is triple zero (000), which is the highest grade.
We started with a flight of “caviar cups”—three flutes of different bubbles with domestic caviar / roe accompaniments cleverly placed on top of the glasses on a small blini with the traditional accompaniments of crème fraîche, onions, and eggs.
From left-to-right:
Moët & Chandon Grand Vintage 2008 (Flûte & Dram got the last eight cases.) – flavor nuances of lemon, apple and pear. Accompanied with Alaskan Salmon Roe.
Ruinart Rosé Brut NV – fresh, fruity, and aromatic. Accompanied with Tobiko Wasabi Flying Fish Roe.
Nicolas Feuillatte Brut Réserve NV – sweet, fruity with vanilla and anise. Accompanied with American Bowfin Roe.
These were fun and tasty, mild and flavorful, and approachable for anyone.
Next, we kicked it up to a sexy import of Sasanian Siberian Baerii.
It comes from pure bred Siberian osetra. Medium dark pearls that are creamy in texture with a crisp, nutty taste. This had a beautiful classic presentation in a crystal bowl nested inside a larger crystal bowl filled with ice.
There were traditional accompaniments of crème fraîche, chopped red onion, chopped egg whites, and chopped egg yolks. To hold them, there were the customary blinis and plain water crackers.
This is how I learned to eat caviar a long time ago, so I had a few on blinis and crackers with all of the toppings.
However, some caviar fans say you should just eat the caviar alone with a spoon. Halfway through the ounce, we switched to just eating the caviar with the mother-of-pearl spoons. It was so good that I couldn’t switch back, and couldn’t stop devouring it until it was gone. This Siberian caviar has a great complexity and depth.
The reason for the mother-of-pearl spoons is to keep the taste of the caviar pure. Never use a metal spoon. In the future, Flûte & Dram will conduct a “Champagne School” and a “Caviar School” where you can learn more things like this.
Since we like to imbibe, we tried a few of the cocktails as well, starting with the Pineapple Time … as in, it’s time to have a pineapple drink with thyme in it!
The base is Old Forester Bourbon with pineapple juice, thyme, and lemon juice topped with Prosecco.
The Pineapple Time was crisp and refreshing.
Next up was the Rassé – Bulleit Rye, rasberries, rosemary, lime juice, and house-made honey syrup topped with a Rosé. This one was also crisp and refreshing, and a little sweeter. The rosemary leaves are singed with a flame so they give off an aroma which adds an air of intrigue to the room.
There are a few starters on the menu outside of fish eggs. These include Chilled Gulf Shrimp Cocktail, Norwegian Smoked Salmon, and Duck Foie Gras Pâté.
We went with the Duck Foie Gras Pâté, which comes with cornichons, red onion, tomato, Dijon sauce, capers and egg whites. For a starter, this is a huge portion.
The pâté was smooth and creamy, and the cornichons and dijon really made the plate. These were served with a semi-soft wheat cracker that worked well with these textures and flavors.
One of my favorite items was the Caviar Shooter. I want to go back and just order six of these—to share, of course.
On the bottom we have a chilled Absolute Elyx Vodka shot, topped with a half lime with Smoked Trout Roe and American Bowfin on top. On the tray is the Wasabi Tobiko.
You pick up the lime, eat the caviar while pushing the lime into your teeth a little bit to get some juice, and then shoot the vodka. Then, eat the Wasabi Tobiko.
Now, it’s time for one more specialty drink—the Floral Royale. (The name is tentative, but I hope they stick with it.)
There’s a peeled apple on top, curled into a rose shape, which was soaked in rose water. They use the Nicolas Feuillatte Brut Réserve NV and add some hibiscus extract. It was crisp and refreshing while the apple adds a slight hint of sweet and tartness to round it out.
We ended our visit with 1 oz. pours of Lagavulin Scotch and Glenfiddich 14.
Scotch aficionados know that adding a drop or two of water helps to open up the flavors and release the aromas for a more fulfilling experience. Flûte & Dram has elegant glass and copper water dropper sets all along the bar.
For table service there is a wooden tray whisky server with two Glencairn Whisky Glasses and water dropper. The glasses are also referred to as Dram glasses.
The Lagavulin smelled like a Bandaid, but the good kind brand name, not the crappy store brand knock-offs. (We were a little drunk at this point, but never fear, we were walking.) It was quite peaty, and somewhat sharp, but would go great with the right cigar. There is a selection of cigars available. We both liked the Glenfiddich more as it was smoother and pretty much the opposite end of the spectrum of the Lagavulin.
Overall, we were quite impressed at the comestibles, imbibes, service, and that the place was half full in the middle of the day on a Sunday when there were supposed to be torrential downpours.
At first, we weren’t sure how this concept would do in St. Pete, but now we have no doubt that it will do quite well.
Give Flûte & Dram a visit, and tell them that St. Pete Foodies sent you.
- Readers Rating
- Rated 4.7 stars
4.7 / 5 ( Reviewers) - Outstanding
- Your Rating
- Flûte & Dram
- (727) 350-5767
- Caviar, Champagne, Whiskey
- Sun - 12:00pm - 12:00am
- Mon - Thu 4:00pm - 12:00am
- Fri - 4:00pm - 2:00am
- Sat - 12:00pm - 2:00am
- 234 Beach Drive, St. Petersburg, FL 33701, US
Champagne, Caviar, & Whiskey on bustling Beach Drive in Downtown St. Pete. Serving the area's largest selection of domestic and imported caviar.
PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.
Written by Kevin Godbee
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Pho pronounced FU, is a flavorful, hearty soup that is the national dish of Vietnam.] And if you weren’t convinced already, this restaurant was recommended to me by none other than Chef Michael Roberts, Chef de cuisine of Wild Child. One of my best friends is Vietnamese, and this place has earned his seal of approval. Located in a small commercial complex in Pinellas Park, Pho Kien Giang has been approached with skepticism by some first-time visitors, according to their Google Maps reviews. Especially after dusk, it’s understandable to pull up in front and think “Am I in the right place?” Don’t worry, though – the restaurant and the little Asian market next to it generate a lot of foot traffic in the area, so my friends and I have never felt unsafe. In fact, its mysterious exterior only heightens the restaurant’s low key, secret, cool vibe. The interior is a large, simple dining room with ample seating, a combination of rectangle tables and chairs, and booths off to the side. One thing to be sure, is that there will always be people inside. Both my visits were on weekends, and I haven’t encountered any crazy crowds or had trouble with parking – but the restaurant is always buzzing. Let’s skip to the good part, shall we? Pho Kien Giang boasts an extensive, 3-page menu with dishes named in Vietnamese, accompanied by brief English descriptions. The menu is also numbered. One can find a dazzling array of authentic Vietnamese items – cult classics like the famed Vietnamese rice paper rolls, pho, and bun bo hue are available, and done incredibly well. There’s a whole section for Pho, and there are more than ten options for which meats/cuts of meat you’d like. Arguably the most exciting part, is when you order Pho, you will receive a large plate stacked with bean sprouts, lime wedges, and so much Thai basil that I feel almost obligated to shove it into my bag and take it home to propagate. 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The broken rice I got is pictured below, but it’s mainly rice with assorted meats and accompaniments. I shamelessly covered mine with the sauces offered at the table (hoisin, soy, fish sauce, sweet chili sauce – just to name a few), and relished. The value for money at this restaurant is truly astounding. The noodle soups, for example, come in huge bowls and you can upgrade it to a large size for merely $0.75. Truly some of the most reasonable and high-quality food offered in the area. You simply cannot miss the drinks and desserts too, on the last page of the menu. My friend got this Chrysanthemum tea drink that we agreed was refreshing and sweet. The specialty coffee lover in me goes absolutely wild for their authentic Vietnamese iced coffee (Ca phe sua da). Words don’t do this drink justice; they use about a 50/50 ratio of condensed milk to brewed coffee, and the syrupy, strong coffee is pure bliss. That kind of taste cannot be replicated. They give you a cup with ice to pour it over once it’s brewed, and I dream about it regularly. Did you know the reason why Vietnamese coffee has such a distinct […]
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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
Meatballs are almost like a universal love language. In fact, throughout my thirty something years on this planet, I cannot recall a single time when I encountered a human who shared their distaste for this food. A mashup of ground meat, cheese, eggs, herbs, garlic, breadcrumbs (and sometimes additional ingredients) formed into individual bite size spheres swimming in a bath of luscious sauce, typically red. They’re quite hard not to love. What sets these meatballs apart from most others is the addition of mortadella. Mortadella’s popularity has been growing for some time now and I don’t see that slowing down anytime soon. Mortadella originated in Italy and in essence, is an emulsified large format pork sausage. The pork meat is minced into a smooth paste, stuffed into a casing and then steamed. The complexion of the mortadella is created by a combination of fat, peppercorns and often pistachios and the texture is quite smooth. It’s enjoyed in a number of ways – sandwiched between bread, on charcuterie boards, draped over pizzas, and so on. The inspiration to lace meatballs with mortadella was sparked during a recent trip of mine to New York City while reading a restaurant menu. This particular restaurant had a veal and mortadella meatball appetizer offering and it piqued my interest immediately, as I have a love affair with mortadella. While I did not try the veal and mortadella meatballs, I knew I had to experiment with the concept when I got home. I used an abbreviated version of the beef meatballs that I usually make and added in a healthy amount of diced mortadella. The result was marvelous – just fatty enough, packed with flavor and rich without being too over the top. I decided to go with a roasted red pepper sauce instead of marinara as I thought that the marinara would overpower the beautiful savory and succulent notes that the meatballs project. Additionally, bell peppers are in season in Florida in December, so I figured this was an ideal time to utilize them. You can use jarred roasted red peppers instead of the fresh ones in this recipe to speed things up a bit. Rollin’ Oats carries Jeff’s Naturals organic roasted bell pepper strips and they would work as a great substitute. You can find the rest of the ingredients for these meatballs also at Rollin’ Oats with the exception of the mortadella. That you can usually find at most specialty grocers. The ground beef that I used for these meatballs from Rollin’ Oats was the Dakota organic grassfed 85/15 blend, which proved to be perfect. These meatballs and the roasted red pepper sauce are wonderful on their own as a pre-dinner appetizer, delightful tossed with spaghetti and satisfying while tucked into a split top roll with lots of parmesan cheese and fresh basil. Mortadella & Beef Meatballs with Roasted Red Pepper Sauce Recipe These mortadella spiked meatballs in roasted red pepper sauce are packed with flavor. Serve them as an appetizer, or toss them with your favorite pasta. Make sure you have some toasted bread handy for scooping up the delicious sauce. Meatballs1 lb ground beef (grass-fed and/or organic preferred)1/2 lb mortadella (diced into small pieces)1/2 cup parmesan (grated)1/2 cup breadcrumbs1/4 cup basil (chopped – plus more for serving)2 eggs (whisked)2 garlic cloves (minced)2 tsp saltRoasted Red Pepper Sauce2 red bell peppers (cut in half – stem and seeds removed)2 vine ripe tomatoes (medium in size)1/2 white onion (medium in size, diced)1/2 cup heavy cream3 garlic cloves (minced)1 tbsp dried oregano2 tsp salt (plus more, to taste)1/2 cup parmesan cheese (grated – plus more for serving) Roasted Red Pepper SauceHeat oven to 450F and line a baking sheet with foil. Place bell pepper halves on sheet and roast for 18-20 minutes, or until peppers begin to take on some color. Remove peppers from oven, place in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes (this will make it easier to remove the skin). Once cool enough to handle, remove and discard pepper skins – you'll have about 1 1/2 cups of roasted peppers.Bring a medium pot of water to a boil and prepare an ice bath in a bowl. Cut a shallow x into the bottoms of each tomato. Carefully drop tomatoes into boiling water for one minute then place the tomatoes in the ice bath. Remove tomatoes from ice bath and the skin should peel off with ease – discard skins.Place tomatoes and peppers into a blender and blend for 30 seconds until you have a semi-smooth puree. Heat olive oil in a dutch oven or large pot over medium heat. Add in onion and cook, stirring occasionally, until softening begins – 6-7 minutes.Stir in minced garlic and cook for about 1-2 minutes until very fragrant. Then, mix in dried oregano.Pour in pepper and tomato mixture and season with salt. Bring mixture to a gentle simmer for 30 minutes (reduce the heat if the sauce begins to boil). Season with more salt as needed. Pour in heavy cream and 1/2 cup grated parmesan and stir to combine. Continue to gently simmer sauce until meatballs are finished in the oven.MeatballsHeat oven to 350 F Combine all ingredients in a large bowl with your hands. Gently form into golfball sized meatballs – mixture should yield about 16 meatballs. Evenly space them apart on the baking sheet and put them into the oven for 20 minutes.After meatballs have baked in the oven, carefully nestle them into the pot with the sauce, reduce heat to medium low and cover the pot with a lid. Simmer meatballs in the sauce for 30 minutes. If you find that the sauce is too thin, add in some more grated parmesan until you've reached the desired thickness.To serve, spoon meatballs into a dish with some sauce, top with grated parmesan and garnish with fresh torn basil. Appetizer, Main CourseAmerican, ItalianMortadella & Beef Meatballs, Roasted Red Pepper Sauce
