Modern Brine: A Flavor Journey
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Alexia Gonzalez
- Oct 16, 2019
- 10 min read
“Life is a journey of discovery and food should be no different.” – David Morris, owner and executive chef, Modern Brine
Upon arriving to Baum Avenue Market, one’s eyes are immediately led to the lush plants and twinkling lights outlining Modern Brine. Hanging wooden light fixtures dangle above a small bar area with six high top bar stools and an impeccable bar set-up lining the walls – housing everything from Japanese Whiskey to rare-to-find bitters and coveted gins and mezcals. The vibe feels incredibly cool and almost familiar, as if you were always supposed to be there hanging out with a cocktail in hand.
Modern Brine stands out like a sparkly pearl and almost beckons curiosity. Along with an array of artfully crafted libations, Modern Brine offers a delicious quick lunch service in the afternoons, later switching over to a specialty raw bar in the evenings, with a focus on its namesake brine – oysters.
“What’s your favorite aspect about oysters?” I asked David Morris, owner, mixologist and executive chef at Modern Brine. “I’d have to say new perspective and change,” he responded from behind the bar as he poured me a glass of Italian white wine. “The goal of our omakase raw bar is to provide people with a different perspective on oysters. Each oyster highlights a different style of flavor, taking you on an unexpected taste tour via a familiar vessel.”
David uses the traditional style omakase, a form of Japanese dining where guests surrender themselves to the chef, to craft a seasonally curated, elegant, artistic meal, utilizing high-quality ingredients and specialty items. The intimate omakase style allows for more focus on the dish at hand, in this case the oyster, so that each bite is truly savored and analyzed. Priced per oyster, diners can consume fresh grade A oysters to their heart’s content, with David showcasing a rotating menu of flavors and preparations, paired perfectly with delicious cocktails or wines. David began to inform that the oyster is pure protein, about 10 calories per oyster and 2-3 grams of protein. A healthy and delicious texture-trove of candy from the sea and the ideal vehicle to play with new and unexpected flavor combinations.
Modern Brine, which originally began as a pop-up in the back of Intermezzo, has claimed its own space inside of Baum Avenue Market for a little over a year, now serving as the anchoring eatery of the market. David’s love for oysters incited during his time working as a bar back some years ago, when he was unexpectedly placed on oyster shucking duty and became enamored with the bivalve right then and there.
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“I’m attracted to the ideology of change that the oyster represents,” shared David while shucking our first course. “The oyster represents change through its naked flavor, which is subtly affected by external factors, such as the seasons and change in water temperature.” They almost add an analytical layer to dining as every bite uncovers a new facet of the oyster’s environment.
We began with a bare and freshly shucked “Naked Oyster,” straight from Deer Creek, Washington. Salty, briny and almost a little sweet, the organic flavor of the oyster, without any additives, serves as a bit of a palate balancer, before we embarked on a journey of complex flavor profiles.
“This naked oyster showcases how the species, location and growing method of the oyster has a unique impact and influence on the finished product,” shared David. I asked if he often gets the request for tabasco, cocktail sauce and saltines to complement his oysters, as these seem to be the most conventional pairings when guzzling back the bivalve.
“Yes, I definitely get this request, but one of the things that excites me most is to show folks how to eat something well-known in a new and unique way.” David continued, “The best thing about oysters is the worst thing about them…people want to eat the oyster in the same way that they have for years, but also want something different. To me, it’s a bit of a cross between tradition versus progress.”
Now this is where the fun really begins. Rather than pushing away the cocktail sauce, we’re deconstructing it. David explained, we’re substituting the bad ingredients in cocktail sauce for good ones, using fresh horseradish and lemon juice.” He continued to place perfectly round jelly balls on each of the Patriot oysters sourced from Massachusetts. “…And here is your red tomato and Worcestershire sauce, in the form of reverse spherification.”
Reverse spherification is a method of molecular gastronomy where a reaction between calcium and sodium forms a gel spherification of ingredients, where calcium ions at its surface cause a gel membrane to form, encapsulating the sphere of flavorful liquid. This allows you to taste a bubble burst of flavor with each bite of the individual spheres.
David identified the red jelly sphere as clarified tomatoes and the black as Worcestershire sauce, topped with pink peppercorns. Along with a delicious tangy kick, the spheres allowed for a delicate progression of flavors, which each bite steering closer to towards the nostalgic flavor of cocktail sauce. Truly an oyster with cocktail sauce unlike I’ve ever tasted or seen.
Our third oyster, also a Deer Creek from Washington State, is perfectly balanced with an unexpected ingredient – anise. Specifically, Arak, which is a distilled liquor originating from the Middle East. The drink is known for its potency and for the milky-white color it turns when water is added to it.
“Arak is distilled from grapes and anise, so it produces a really clean and crisp flavor that we are introducing to the saltiness of the oyster and pairing with cucumber, lemon and some fresh basil.” As David described this unique combination, I tossed the oyster back and immediately was transported to a land far away. I was somewhere in Lebanon, sipping arak by the beach and crunching on cucumbers in pure bivalve bliss.
I like to think myself an adventurous eater, but no one has ever given me the opportunity to experience oysters in such an out-of-the-box manner. I was taken aback by the complex layering of flavors and textures that all perfectly mingled atop a salty vessel of goodness. The crisp and semi-metallic flavor of the arak danced perfectly with the salty notes, while the brightness of the basil finished off clean and strong. This was next level and I was ready for more.
David could sense my amazement as he shucked oyster number four, “Something I love is the play on texture and the saltiness – it’s truly all about how you play with different flavors and how these flavors change and shift with the oyster.” I learned that not only can one perceive the seasons by the taste of the oyster, but a saltier oyster indicates a colder environment and that the oyster is filtering more water. Our next oyster originated from Prince Edward Island, where the waters are very, very cold.
He explained, “colder water means less nutrients, forcing the oyster to go into a semi-hibernated state kind of just filtering water, about 50 gallons of water per day.” These factors affect the oyster in a positive way for a diner, “Ultimately, this all leads to slower growth and a lighter texture, as there’s a direct correlation between growing time and meatiness of the oyster. These oysters take about 4-5 years to get to this size, meaning better quality, lighter texture and more flavor.”
Because of their delicate texture, these oysters are perfect for playing around with different ingredients. David topped off the Canadian oysters with some lemon juice, olive oil, basil, burnt grapefruit rind and a little bit of pink peppercorn. I swallowed and closed my eyes for an unexpected taste blast, starting at tart and driving straight towards the smokey citrus of the charred fruit and an almost floral bite from the balls of pink peppercorn, as the salinity of the oyster juxtaposes and almost highlights the sweet hints of the peppercorn. It was truly an unexpectedly exquisite bite, that forced me to reevaluate every oyster that I’ve consumed.
I thought about every time I had slathered sauce on an oyster and masked the organic flavor, rather than spotlighting the star of the show, as David does with his flavor pairings. This led me to ask about his philosophy on cooking oysters.
“To be honest, I’m not a huge fan of fully cooking, although I’m not opposed to searing or lightly poaching an oyster. The thing I love about oysters is that you can play off the texture of the oyster to create evolving flavor profiles and you lose a lot of that when you cook it. You don’t ever want to do that with a high-quality oyster,” he responded. In order to showcase proper oyster cooking treatment, David pulled out his blow torch and began to sear oyster number five.
As the oyster was sourced from Maine, the colder waters of the area lead to another variation of light textured oyster, seemingly larger and a bit flatter – the perfect candidate for searing. David introduced us to his incredibly delicious “Asian Brûlée,” where he tops the oyster with a homemade soy and mirin reduction and then sears the top with a flambée torch, leaving the bottom half of the oyster raw and submerged in ice.
Although I couldn’t pick a favorite, this was definitely close to being the one. As a lover of Asian cuisine, the salty flavors of the soy and oyster, blended with the sweetness of the charred mirin, providing a savory caramelization that blew any notion of pan-Asian flavors out of the water. For some reason, I didn’t anticipate any Asian flavor pairings, but I was beyond pleasantly surprised and yet even more intrigued.
“Life is a journey of discovery and food should be no different,” said David Morris, “There aren’t many ways that we can experience an array of international cuisines in one sitting. But oysters allow you to do that without feeling strange or out-of-place – I like to take people on a journey around the world through the oyster.”
This journey further progressed into uncharted seafood territory or as David likes to call it, “sacrilege.” Whoever said dairy and raw seafood don’t mix was sadly mistaken. Oster number six was adorned with a combination of fresh dill, strawberry pink peppercorn puree and some gruyere cheese. Playing off texture, you’d be surprised at how the light texture of the oyster mingles with the soft cheese, much more subtle and evolved than one would think. Oysters can take on a lot of flavor profiles and the saltiness of the oyster really made the tart sweetness of the strawberry pink peppercorn puree shine.
We ended things on a personal note, as David introduced us to the Spicy grandma, an homage to his grandma and home state of Missouri. “My grandma would always grow cucumbers in her garden, and I remember that my favorite way to eat them was to add a dollop of butter.” This tribute has a bit of a twist, featuring a West Coast oyster topped with a cucumber schmeared with butter and some 16-month fermented Thai chilis. Fermenting the chilis forces the molecule chains to break down, in turn bringing out the inherit heat and flavor in the chilis.
As we bit into David’s nostalgic oyster, I realized that Modern Brine’s approach to oysters is an incredible metaphor for the way that we should all look at life. Subtly changing and full of new perspectives, resulting from a journey full of change and unexpected pairings.
- Readers Rating
- Rated 5 stars
5 / 5 ( Reviewers) - Spectacular
- Your Rating
- Modern Brine
- Raw Bar, Oysters, Tuna
- Tue - 11:00am - 7:00pm
- Wed - Thu 11:00am - 10:00pm
- Fri - Sat 11:00am - 11:00pm
- Sun - 11:00am - 7:00pm
- 1113 Central Ave, St., St. Petersburg , Florida 33705, USA
An oyster focused raw bar specializing in Omakase style dining. Also offering a fruit and herb focused cocktail bar and a small lunch menu. Located inside Baum Avenue Market, a multi-concept hood hall.
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 Alexia Gonzalez
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Smashburgers There are some smashburgers on the list, and obviously if they’re on the list that means that they are really good. When I posted one of these smashburgers in our Facebook group, a discussion ensued with some saying that it was not a true smashburger. So I did some research on smashburgers. The original smashburger is 2.5 – 3 oz of meat. It is rolled into a meatball and then smashed flat with a metal press. It is smashed so flat that it is thin enough to get very crispy edges and is about a quarter of an inch thick or less. Then, there is the restaurant chain with the name Smashburger. They DO smash their burgers, and they do get caramelized, but their “Classic Smashburger” is 5 ounces of meat and looks like they are about a half inch thick instead of a quarter inch or less. It’s a different style that provides the customer with more meat. That is the style of the smashburgers from the local, independently owned restaurants that we review and include on this list. As with all of our lists, and unlike most other publishers, we personally went to all of these places, and ate all of these burgers, and took all of these photos. For ALL of these – the burgers were moist, juicy, fresh and flavorful… so I don’t have to repeat it a dozen times. “It’s really a lot like writing porn. After you’ve used the same adjectives over and over again, it’s like the Penthouse Letters…” – Anthony Bourdain, Parts Unknown, Budapest – Aired June 14, 2015 Here’s our Dozen Best Burgers (in no particular order) in St. Petersburg Florida for 2024. Engine No. 9 56 Dr M.L.K. Jr St N St. Petersburg, FL 33705 (727) 623-0938 Engine No.9 Website If you ask ten people where to get the best burgers in St. Pete at least eight of them, if not all ten, will say Engine No.9. They’ve been a local’s favorite since they opened in 2012 with their over-the-top, super creative burger creations. Be sure to go hungry as all of their burgers are a half pound. Border Line Burger – guacamole, smoked pancetta, roasted cherry peppers, pepperjack cheese & chipotle mayo. This is a flavor bomb of spicy, tangy, smoky and umami. There are tons of amazing burgers at Engine No.9. Two of my other favorites are The Black Flag, and The Don Carlo. A little known fact is that Engine No.9 owner, Jason Esposito is the son of the late Tony Esposito, who along with his brother (Jason’s uncle) Phil Esposito founded the Tampa Bay Lightning hockey team in the 1980s. Noble Crust 8300 4th St N St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website One of the things I love about Noble Crust is that they have such a great variety, and wide range of items. You could go there with a party of 25, and include all of the special diets, such as vegetarian, gluten-free, low-fat, or my special diet since I’m into fitness … uh, I mean “fitness this whole pizza in my mouth”. They have great soups and salads, and lighter fare, but I love them for their excellent execution of comfort food, like the Smashburger. Lori said the Smashburger was the star of the show when we last went to family dinner at Noble Crust. I got one the next time and loved it too. Noble Crust Smash Burger – Buttered brioche bun, American cheese, shaved iceberg, dill pickle, caramelized onion, tomato and noble sauce. There is an option for a single or double patty. The single is pictured. V9 Eats 5800 9th Ave N St. Petersburg, FL 33710 (727) 256-9723 V9 Eats Website A perfect classic double smashburger with housemade pickles. The buns are from Bruno’s Bakery, another local family run business. The fries are like McDonald’s in a good way. The fried okra is the best I ever had, and Lori said it reminded her of her grandmother’s fried okra. You can choose your toppings and I went with the smashburger classics – lettuce, tomato, onion and pickles. This burger is so flavor-packed that it is craveable. All of the flavors and textures form a perfect creation of a burger. Wild Child 2710 Central Ave St. Petersburg, FL 33712 (727) 954-7425 Wild Child Website Wild Child, helmed by Chef Rob Reinsmith, is one of the best and most creative restaurants in St. Pete. Their bacon cheeseburger is the perfect example of how any great chef should be able to make a great burger. It has American cheese, special sauce, caramelized onions, bibb lettuce, kumato tomato, and house dill pickles on a brioche bun and comes with fries. The Bier Boutique 465 7th Ave North St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website The Bier Boutique became a locals favorite immediately after they opened in 2019, and have remained so ever since. They continually turn out amazing dishes. All of the burgers are made with bison […]
Recipes
Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini
Elevate your next dinner situation with crispy chicken cutlets topped with charred sweet peppers, homemade hot honey and a shower of minced chives. It’s a crunchy, hot, sweet, tangy dish that is chock-full of flavor and certain to leave you full of happiness and content after consumption. This recipe takes classic chicken cutlets to a new level, offering a crispy and golden exterior that encases juicy and tender meat. The charred sweet peppers perfectly complement the sweet heat from the hot honey and make for the perfect cutlet accessories. Minced chives assist in making these crispy cutlets next level with their fresh and vibrant characteristics. If you can’t be bothered with making your own hot honey, Rollin’ Oats carries Mike’s hot honey which is superb. I promise you though, making your own hot honey is a breeze. I suggest making it with honey that is raw and/or organic. Each stovetop is different, so the cook time for the chicken will vary. Keep a close eye on the chicken while in the oil as they do brown and cook quickly. Our cutlets took approximately 1 1/2 minutes to cook on each side on our stove. If you’re looking for an additional side to pair with the cutlets, I recommend a light and fresh side like an arugula salad dressed in lemon and olive oil. Crispy Chicken Cutlets with Hot Honey Recipe Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner. Hot Honey1/2 cup honey (preferably raw and organic )1 jalapeno (sliced into thin rounds)1 1/2 tbsp crushed red pepper1 tsp red wine vinegar1/4 tsp saltCharred Sweet Peppers1 cup mini sweet peppers (sliced into thin rounds)1 tbsp olive oil1/4 salt (I always use pink Himalayan )Chicken Cutlets2 chicken breasts (each one split to make 4 total chicken breast cutlets)1/2 cup olive oil (or other oil of choice)1 cup all purpose flour1 cup panko breadcrumbs1/3 cup parmesan cheese (finely grated)2 eggs1 tsp salt (plus more for seasoning)pepper1/4 cup chives (minced) Hot HoneyCombine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week. Charred PeppersHeat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.Chicken Cutlets & PlatingOne at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sideslPlace the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side – keep a close eye on them), until cutlets are golden, crispy and cooked throgh.Place them on a wire rack that is stacked on a parchment-lined baking sheet.To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives. Dinner, Main CourseAmericanCrispy Chicken Cutlets with Hot Honey
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
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