Pulpo Kitchen & Lounge, located in the Grand Central District, splashed onto the St. Pete dining scene last month and they’re already making waves. This latin-inspired restaurant is the third concept in St. Pete from the brilliant minds of Jason Ruhe and Hope Montgomery who also own Brick & Mortar in downtown St. Pete and Sea Worthy in Tierra Verde.… Continue Reading
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Pulpo Kitchen & Lounge, located in the Grand Central District, splashed onto the St. Pete dining scene last month and they’re already making waves. This latin-inspired restaurant is the third concept in St. Pete from the brilliant minds of Jason Ruhe and Hope Montgomery who also own Brick & Mortar in downtown St. Pete and Sea Worthy in Tierra Verde. The restaurant is positioned in the heart of the ever-expanding and lively Grand Central District and is already drawing quite the crowd. Approximately 120 seats are available inside of Pulpo, while an additional 30 seats are available outside. Two bars are available – one inside and a second one on their outdoor patio on the side of the building. The interior bar is unique and circular, offering quite a number of seats. Pulpo’s chic vibe and alluring atmosphere can be felt from the moment that you step foot inside the space. The decor that adorns the space is polished and thoughtful. David Fischer, owner of interior design firm and popular retail space Zazoo’d, assisted Jason and Hope in manifesting the interior vision for Pulpo. A cohesive mix of colors, textures, lighting and elements were selected for the space. These details, along with lively music, produce a sultry environment that is both intimate and energetic. Speaking of music, Pulpo provides live music on Friday night starting at 8:00 and a live DJ on Saturday night from 9:00 until late. Our group visited Pulpo on a Friday evening at 5:30PM. We had the privilege of sharing this meal with Kevin and Lori, which we always enjoy so much. When we first arrived, seating was plentiful. Our table was located in the back of the restaurant in a cozy corner near the kitchen. A few large portholes are on the wall that divides the dining room and the kitchen so diners can have a peak into the magic that is unfolding in the kitchen. After we were seated, Pulpo began to fill up rather quickly. We left the restaurant just after 7:30PM and by that point, the restaurant was full inside and a number of people were also enjoying dinner outside. If you’re planning a visit to Pulpo, I recommend making a reservation beforehand. They are not on the popular reservation platforms, but you can secure your reservation by calling the restaurant directly. The latin-inspired fare that Pulpo offers is precisely what the St. Pete dining scene has been missing. Jason informed us that about 50% of the menu will remain the same and the other 50% will rotate. Dishes offered are mostly small plates that are idyllic for sharing with the table. A few larger plates are also offered, like a Branzino with pistachio butter and herb salad and a couple of different paellas. We ate our way through a number of plates during our meal. Each item arrives as the kitchen completes it, so I recommend just ordering a couple of dishes at a time to avoid overwhelming the table. Pulpo’s beverage program is lead by Dylan Ruhe, Jason’s cousin. Dylan, like Jason, has a very extensive culinary background. The cocktail list is playful and inventive with concoctions to suit the discerning taste of most everyone. The same goes for the wine selection, too. They have a thoughtfully inspired separate wine list by the bottle and on the regular menu wine is offered by the glass or bottle. We began our journey through Pulpo’s menu with cocktails and wine. Kevin’s selection was the Martini Pulpo with gin. This martini is comprised of your choice of Ruts & Ruin gin or Beluga vodka, fino sherry and h.m. brine and is garnished with a charred cerignola cabrales stuffed olive and a prosciutto wrapped anchovy. If a spirit-forward, savory cocktail is your preference, this one is for you. My husband Mike selected the Oaxaca Moda with Bozal ensamble, xocolati mole, angostura, orange and baru nectar. Mike said that this drink is like a mezcal old fashioned, in essence. I opted for the Lavanda with Barsol pisco, aperol, hibiscus, lavender, ginger, lemon and egg white. I wasn’t sure what to expect with this, but was pleasantly surprised. Each ingredient is present, but not overpowering and I really appreciated that it wasn’t overly sweet. Lori chose a glass of the Tromaresca Calafuria rose and this happens to be the only rose on the, by the glass, wine list. For our next round of drinks, Lori stuck with the tried and true rose and I opted for a glass of the Terras Gauda Albarino. Mike and Kevin continued down the enticing cocktail rabbit hole. Mike selected the White Dove with Quechel sotol, cachaca 51, Itsas Mendi vermouth, grapefruit, rosemary, pepper, lime and h.m. grapefruit salt. This drink was very interesting in the best possible way and we appreciated the use of sotol which provides an earthy quality. For his next drink, Kevin selected the Guavacito with 6 oclock gin, montenegro, tiki bitters, peychaud, guava and lime. Our ordering game-plan was to simply order two dishes at a time. We started at the top of the menu and worked our way down. We chose to start the meal with the the Smoked Mussels Toast from the pinchos (small snacks) section of the menu. We couldn’t have picked a better way to start our meal. This plate, which comes with three small toasts, has salsa matcha aioli and green pepper adobo. Notes of smoke were prevalent after the first bite and that in combination with the other components of the toast made for a well-executed dish that we all loved. Pulpo’s Papas Bravas landed in front of us following the toast. These crispy potatoes with brava aioli, sea salt and parsley were a savory delight. It was a small plate of course, but it was enough to satisfy each of us. We all commented on how we wanted to keep enjoying these potatoes because they were so delicious, but we had a number of other dishes ahead of […]
Tucked away in the Museum of Fine Arts in downtown St. Pete is what I consider to be one of our city’s foremost culinary gems. Café Clementine is, in my opinion, the best artisan bakery and casual kitchen in the city. I’ve been visiting Clementine since July 2023, and I rave about it to anyone who will listen. It’s high time I formalize my crazed compliments into a review, so that it’s out there for everyone to see. They’re primarily a bakeshop, with a generous selection of pastries, savory bakes and breads that rotate every couple of weeks. But this café is also a perfect spot for brunch – they have a seasonal brunch menu with a great variety of tea options and some creative non-espresso coffee as well. Occasionally, the hot kitchen team will put some brunch specials on the menu, and those dishes have turned out to be the ones that have imprinted permanently on my brain. To give you some background – after I graduated high school in India in 2020, I started and ran a full-time home bakery business for six months. I then decided to pursue two culinary degrees from Le Cordon Bleu, Paris. As you can imagine, I had the absolute time of my life eating my way through every boulangerie, pâtisserie and restaurant in Paris (and throughout France). After graduating from culinary school and moving to St. Pete for university, I loved how many coffee shops there were, but I never thought I’d find an artisan bakery that could meet the Parisian standards. Café Clementine is now my new standard. The owners, Paulina and Vince, are some of the kindest people you’ll ever meet. I highly recommend keeping up with Clementine on their Instagram – the team’s passion, candor and compassion for the community is so evident. The manager, Jayme, is one of my favorite people. Over the year(s?), after I cemented my status as a firm regular, Paulina and Jayme will set an item aside for me if it’s near closing time and I’m scared it’ll sell out. But, first and foremost, the food just speaks for itself. The regular pastry menu is so diverse and the quality shines through every time. You can always expect to find croissants (flavored and regular), morning buns, savory scones, mini teacakes, cookies and even more in the case. I adore their dedication to doing the classics well; they laminate all of their croissants and pain au chocolats in house, and the staple brown butter chocolate chip cookie is a force to be reckoned with. I knew the Clementine team and I were kindred spirits when I tasted the sea salt flakes on that cookie (Maldon sea salt on cookies and brownies is actual magic). With that being said, it’s the bold flavor combinations and variety of goods that keeps me coming back. I also have tremendous respect for the reasonable pricing. Café Clementine has had an incredible two-year run so far, and their ingredients are sustainably and locally sourced – if they raised their prices, honestly, I don’t think anyone would have batted an eye. But they haven’t, and honestly, they’re one of the few places in St. Pete that consistently deliver an absolute bang for every buck. Here are some of my favorite eats from Café Clementine. Have you ever had a meal that was so unbelievably sublime, that you actively mourn its absence in the days since you last had it? This is that meal for me. Being eloquent is proving really difficult for me right now, because I just want to say, “OH MY GOD IT’S SOOO GOOD.” It was one of the most well balanced plates I’ve had in my life. The sweet potato gnocchi was crisp on the outside and pillowy perfection inside, its sweetness complemented by the nutty, herby pepita (pumpkin seed) pesto. I thought it was so creative to make pesto out of pumpkin seeds instead of pine nuts, and as someone who’s a big fan of texture in dishes, I adored its chunkiness along with the bite of the crispy sage. What really brought it all home, was the fluffy béchamel on the bottom – one of the five French mother sauces, béchamel sauce is a familiar creamy white concoction with a signature hint of nutmeg. It’s great, but it’s usually a touch too rich for me. This béchamel was inexplicably light and flavorful. I could’ve eaten a bowl full of it. This was a seasonal special by Chef Nico. Wherever you are Chef Nico, I hope your pillow always stays cold on both sides and your pain au chocolats have an extra chocolate baton in them. I discovered my love of citrus in dessert when I was at culinary school. Many of the recipes in my pastry curriculum highlighted ingredients like passionfruit, lime and lemon in delicous cremeuxs and gels. This tartlet is, to me, the best way to appreciate the magnificent key lime. The key lime curd was wonderfully tart and the chantilly cream provided some lightly sweet relief. What’s more, even the tart shell (something we spent very long on at culinary school), was deliciously golden brown, crispy and not too thick. As soon as it’s key lime season, you must get this one from Café Clementine. This was another brunch item – I can’t remember whether it was a regular menu item or a special – that I had in October 2023. While I can’t recall the details, I remember it being Mediterranean themed, and I think that middle patty was lamb. It tasted just like the middle eastern kebabs I’ve eaten on countless occasions, with some bright pickled onions and arugula cutting through the richness of that sauce. I believe this was the housemate focaccia too. All this to say, if they have brunch specials, you should definitely get one. Another shot of the German chocolate cake that changed my life. Nothing annoys me more than a dry cake, and after having […]
After reading some wonderful things about Eat Art Love, we decided to check them out for brunch a couple of weeks ago. Located in the Warehouse Arts District at 589 22nd St S in an unassuming strip plaza, one would never guess what wonderful creations come out of this kitchen. They are currently open for brunch only Friday – Sunday from 9:00am – 3:00pm. However, starting January 8th they will be joining forces with Roy Allen who is opening Sage’s Playground (next door) to offer a full cafe experience. Sage’s offers specialty coffee, tea and seasonal drinks. The new hours starting January 8th will be Wednesday – Friday 8am – 2pm for fast casual grab and go food and caffeine fixes, and Saturday – Sunday for full service brunch from 9am – 2pm. There are plans in the works for 2025 to possibly add dinner a night or two during the week. The Executive Chef and Co-Owner is Mario Brugnoli, whose resume includes professional cooking at fine dining restaurants, including Michelin star Rocca in Tampa and Meliora in Sarasota. He has also competed on Food Network’s show Chopped. Co-Owners with Chef Mario are Jose and Natalie Martinez also owners of Sartorial, Inc in downtown St Pete. Our first visit we decided to start with one of the specialty drinks called Jess’s Spiced Green Tea Elixir made with green tea, spice infusion and rosemary. You can choose to add prosecco, which I did. It’s quite refreshing for any occasion. The interior is quaint and festive. Reservations are recommended as there are limited tables. Our first food item was the Poached Egg Dip with creamed potato and chives and served with sourdough bread for dipping. This is a wow dish and a must order to share. It’s rich, creamy and the sourdough is just dreamy as well. Next, we had to order the E.A.L. Classic which has perfectly soft-scrambled eggs, with kielbasa that has that satisfying snap when you bite into it and a juicy burst of salty flavor. The hashbrowns were quite crunchy, but a tad overcooked giving them a bit of a burnt taste. The caramelized onions and housemade spicy salsa verde rounded out the dish nicely. The Housemade Sausage Sandwich was a no brainer to try with pickled onions, Weber’s mustard and a potato roll. In my book, you can never go wrong with sausage and mustard. This was very good, but in my opinion, it could have used more mustard. On our second visit, the very next week, our friend Lisa joined us. She and I started with prosecco. Kevin ordered this highly impressive, housemade hot cocoa which came out ceremoniously with a flaming marshmallow. This was so rich and decadent. You could tell it was made in house. I would so order this again. I had my eye on the Confit Duck Leg from the get go. The grits with whipped feta were a perfect textural balance to the crispy duck skin and juicy interior. I could not really find a reason for the tomatoes. They didn’t add anything flavor wise to the dish or the visual appeal. I think it would be gorgeous and taste better without them. They just seemed out of place. The stand out star from both visits was Grandpa Larry’s Benedict which Lisa ordered. The 24 hour ragu is Mario’s grandfather’s recipe and is absolutely delicious. Combined with the eggs, garlic bread, parmesan and basil it is an outstanding, hearty dish that I can’t wait to eat again. A very cute presentation on the Fried Chicken Sandwich served in a sandwich sleeve with Chef Mario’s picture on the front. The Fried Chicken Sandwich is monstrous. It is served on a potato roll with hot honey, mayo and pickled cabbage. The chicken was fried to perfection. I am not a fan of the “hot honey” craze that it seems every chef in town is into, I would order this again without it. If you’re a savory person, like me. I would suggest that. The bun is good but had a hard time holding up to the sandwich. But again, the chicken is really the star here and it worked well. Kevin recommends cutting the sandwich in half, and then eating it from the middle. This way you get all of the flavors together at once and it’s much more enjoyable than chewing through the plain chicken alone from the outside overhang until you get to everything else. All in all, Eat Art Love is such a great addition to the Warehouse Arts district and has such a unique menu. I would highly recommend for all to support this great local spot. Eat Art Love Menu
Lajawab Indian Cuisine is a great new Indian spot in St. Pete. They opened in June 2024. (They are at 2705 54th Ave N. where ABC Seafood used to be.) It is owned by two Indian chef brothers making a wide variety of vegetarian and non-vegetarian dishes. “Lajawab” means “unmatched” or “incomparable.” It is often used to describe something that is exceptional, outstanding, or beyond comparison. Lajawab Indian Cuisine chose their name well. My Indian friend Mahika (she writes for St. Pete Foodies too) went with me for my second visit and she was quite pleased. My Pakistani friend (Pakistan used to be part of India), Brendan said, “It’s the best Indian food Pinellas has ever had!” One last quote from Bieanca, “Love this place! I just came back from India and can say the food is authentic”. Lori accompanied me for my first visit. Cilantro tastes like soap to her. It’s genetic. It completely ruins any dish. I contacted the restaurant in advance and they said said that they can make dishes for her without cilantro. This is good news for anyone else that has the same issue, as now you can try some of the best Indian food in St. Pete. The menu has some familiar favorites, but most appealing to me are the dishes that I haven’t seen or eaten before. I had the Chettinad Chicken, which I have made at home several times, but this was the first time having it in a restaurant. None of the Indian restaurants in St. Pete have it. (There are some in the surrounding area outside of St. Pete that do.) It was creamy and spicy with big chunks of chicken. They also offer lamb and goat as meat protein options, and of course have several vegetarian offerings as well. There is no butter chicken, which is a quite westernized dish, so just that makes it feel more authentic to me. I like super spicy food. To me, the Chettinad was spicy, but still approachable. It was right at Lori’s threshold for spice. She ordered the Lajawab Curry with chicken, which had mild heat, and lots of warming spices. She said she liked it better than my dish. The naan was great. The basmati rice was mildly aromatic with little bits of toasted cumin seeds here and there, and it did it’s job of soaking up the extra sauces. Lori liked their Raita better than the one I make at home, so now I need to reverse engineer the recipe for this one. They have the cucumber completely pureed in, where I keep diced chucks in it. The potato and pea samosas we started with were packed with flavor and just the right amount of medium spice. I returned a week later with Mahika figuring this would be the ultimate test. She was born in India. She spent the first ten years of her life in Australia and the second ten in India. Then she went to Paris and earned two culinary degrees. Now she is at USF St. Pete about to wrap up her journalism degree. She also writes and takes photos for this website. I went early to see if I could talk to Chef Somi, but he was already too busy. I did get to meet him after lunch though. While I waited for Mahika I snacked on papad and tried a Taj Mahal beer for the first time. Papad packs a lot of flavor in a light bite. The Taj Mahal beer has a malt-forward flavor with a subtle sweetness, and a dry finish. I quite liked it. My new favorite food is Chicken 65. It is a spicy, deep-fried chicken dish that is usually an appetizer or snack. It’s a little bit like the Buffalo Wings of India in that it is a spicy chicken appetizer that is quite popular, and it’s origin is disputed. However, Chicken 65 is boneless, spicier, and much more complex than Buffalo Wings. It’s crunchy on the outside and succulent on the inside. Curry leaves add that wonderful fresh herby fragrance, and the lightly sautéed green bell peppers and onions offer a bright and sweet contrast. Chicken 65 is one of the only dishes where you choose your spice level. The online menu offers the choices of mild, medium, or hot. However, when Mahika and I were there, our server Lily also offered extra hot. We both like a high level of heat, but we played it safe and ordered hot. Now we know that we can order extra hot next time. Be careful though. We like super spicy food. The reason you don’t designate your level of spice on most of the dishes is because each recipe already has a set flavor profile that includes a level of mild, medium, or hot and they are made the way they are supposed to be made. If you’re not sure, your server can guide you. Next up, was another extremely popular dish, Biryani Rice with Chicken. This is loaded with all kinds of flavors and is a large portion. As a side, four people could share it. Its fragrant and herby aromas reach your nose first, and then there is subtle sweetness with more savory flavors, and it is slightly spicy. The Garlic Naan was perfectly soft and buttery, and loaded with garlic. Rogan Josh is usually made with lamb, but we decided to try it with goat and loved it. Be warned that the goat is a little more work as it is on the bone. In India it is common to eat with your hands (even curries) and not considered impolite. If you get anything with goat, feel free to use your hands to remove the meat from the bone as it’s easier. Rogan Josh is a creamy curry with great depth of flavor, loads of spices including Kashmiri chilis which make it reddish-brown and a little spicy. There’s lots of extra sauce to spoon over rice, or […]
In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread
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In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread
The temperature here in Florida may still be quite warm, but it is in fact fall and I can’t help but shift into comfort-cooking mode. For me, that means that lots of pasta dishes and comforting soups are frequently in the dinner rotation. A few months ago, I made stuffed rigatoni for the first time and fell in love with both the process of making it and the end result. The rigatoni was filled with a mixture of ricotta, mozzarella and provolone cheese and minced mortadella and was served in a spicy tomato sauce. While enjoying this dish, a number of alternative filling possibilities entered my mind and a simple mixture of ricotta and mushroom was one of the first. I’ve been making marinara at least once (sometimes twice) per month, usually on Sundays, for at least ten years now. Over the course of these ten years, tweaks and changes have been made to the recipe and a few years ago, I landed on what works best for my taste. The ingredient list is simple, but depends heavily on quality ingredients – like premium whole peeled tomatoes, 24 month parmigiano reggiono rinds and some good red wine. Luckily, Rollin’ Oats is a mecca for premium ingredients. For the sauce, they have a few canned tomato offerings that I recommend, like Cento and also organic variations from Muir Glen and Bionature. And we all know that they have a wonderful selection of great wines to choose from and a few experts on their staff to help you make a selection. You’re only using 1/4 cup in this recipe, but I always recommend using a wine that you would drink when cooking. You could undoubtedly assemble this recipe on a weekday, however, I think it is best enjoyed on a slow Saturday or Sunday. In the recipe, I suggest cooking the sauce for at least an hour, but you can definitely allow it to simmer for up to a few hours. The smell of marinara flowing through the home is one of my favorite scents ever. You can use this sauce in many other recipes like meatballs, chicken parmesan or other pastas of course like spaghetti. Ricotta & Mushroom Stuffed Rigatoni Recipe This comforting pasta dish is comprised of rigatoni that is stuffed with a mix of creamy ricotta cheese and savory mushrooms that is then baked in a simple marinara sauce. ovensafe skillet or large dutch ovenBlender Marinara1 tbsp olive oil1/2 white onion (medium in size, roughly chopped)3 garlic cloves (peeled and crushed)1 tsp dried oregano2 tbsp tomato paste1/4 cup red wine (pick a red that you would drink)2 bay leaves1 28oz can crushed or whole peeled tomatoesparmesan rind (optional)1 tsp salt (plus more to taste)Ricotta & Mushroom Filling1 tbsp olive oiltsp tsp salt (divided)8 oz mushrooms (diced into very small pieces – shiitake, baby bella, or most any other mushroom will work)10 oz ricotta cheese1 eggRigatoni & Assembly16 oz rigatoni (you may have leftover rigatoni – save them for another use)1 tbsp olive oil1/4 cup parmesan (grated)1/4 cup fresh basil (roughly chopped or torn) Ricotta & Mushroom FillingHeat 1 tbsp olive oil over medium heat. Add mushrooms and 1/2 tsp salt and cook, stirring occasionally, until liquid from mushrooms has evaporated completely – about 10-12 minutes.Add cooked mushrooms to a bowl with ricotta, beaten egg and remaining 1 tsp salt. Allow mixture to cool in the refrigerator while you prepare the marinara.After filling has cooled for an hour, add filling to a sandwich-sized ziplock bag. Cut a very small opening into one corner of the bag (smaller than the size of the opening of the rigatoni).MarinaraHeat a dutch oven or pot that is medium in size over medium heat. Add 1 tbsp olive oil and chopped onion. Cook onion, stirring occasionally, until it softens (6-8 minutes). Season with 1/2 tsp salt.Add in crushed garlic cloves and dried oregano and cook for one minute, stirring constantly, until fragrant – about one minute. Stir in tomato paste and cook until it takes on a brick red color. Pour in wine, deglaze pan, and allow the wine to reduce for 2-3 minutes. Add bay leaves, tomatoes, parmesan rinds (if using) and another 1/2 tsp salt to the pot and stir to combine.Bring marinara to a simmer, reduce heat to medium low, and allow sauce to simmer gently for about one hour. Season with more salt as needed. After an hour, discard bay leaves and parmesan rinds and blend sauce with an immersion blender or in a high powered blender until smooth. Add sauce to a large oven-safe skillet (like cast iron) or a large dutch oven and set aside until ready to fill rigatoni.Rigatoni & AssemblyHeat oven to 350 F. Cook pasta 1-2 minutes less than package instructions (you want an al dente texture to keep the rigatoni from ripping – they will cook further in the final steps of the recipe in the oven). Strain and rinse with cold water, add to a large bowl and toss with 1 tbsp olive oil to keep the rigatoni from sticking together.One at a time, pipe filling mixture into each piece of rigatoni and arrange in a single layer in prepared skillet/dutch oven with pureed marinara until you run out of room (you want to nestle them into the sauce so they are mostly covered).Repeat with remaining pieces of rigatoni. Distribute half of grated parmesan over the stuffed rigatoni in marinara.Place skillet into the oven until cheese melts and begins to take on a light golden color- 20-25 minutes. Top with remaining grated parmesan and basil and serve immediately. Dinner, Main Course, Main DishAmerican, ItalianRicotta & Mushroom Stuffed Rigatoni
Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta
Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp. This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp
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