That magical moment when you awaken in the morning and the first thing you think of is last night … her, or him … or the new restaurant you met last night. That transcendent meal experience. You wish you were still there or could go back right now.
I have been anticipating the opening of Red Thread for so long. … Continue Reading
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Beach Drive has a new restaurant to delight locals and tourists alike. Allelo is serving up dishes inspired by the regions near the Mediterranean and Aegean Sea, which leaves open a multitude of cuisines. Their name “comes from the word allelomimesis which is the phenomenon of a group, such as birds, coming together to form a flock. The idea of … Continue Reading
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Last week, we visited one of the newer restaurants in town. Cognac, which describes itself as a relaxed Parisian style bistro, opened its doors on February 5th. They are in the space formerly occupied by most recently, Dirty Shirley, and prior to that 2nd & Second diner. Cognac offers both indoor and outdoor seating. Enjoy a tantalizing culinary journey to France without the jet lag. We fully enjoyed the Parisian ambiance, as you can see from the pictures below. Christophe said that they reworked the room on the left side of the bistro to be able to hold larger parties, which is an important part of their business model. So if you’re looking to hold a party or just a place that can accommodate 10, 15 or 20 in a party, Cognac has you covered. Cognac has a full liquor bar with creative craft cocktails, traditional cocktails, beer and a splendid selection of wine and, of course, bubbles by the glass, carafe and bottle. We started with a glass of Telmont Reserve Brut Champagne which was bright, crisp and bubbly. I find some champagne to be too yeasty, this one was not too yeasty or too sweet. It was balanced quite nicely. The kitchen at Cognac is choreographed by Executive Chef Louis DeBiase. He is also an important part of the success of their first restaurant, Bacchus Wine Bistro. And now to the food…we sampled quite a few hors d’oeuvres in order to get a great tasting overview. Kevin absolutely had to have the Soup au Fromage – creamy red pepper and gouda. I am so glad that he insisted. The soup was just pure comfort in a bowl. Think, an elegant tomato bisque served with buttery, toasted baguette slices for dipping. We had a hard time not finishing it all, but had to resist, because we had a lot more to go. Next up, Escargot de Bourgogne – baked escargot and parsley butter served with a bowl of the sliced baguette. You can’t go to a French bistro without ordering the escargot. What gets more French than that? We have had escargot many times, but this is the first time I can remember using a snail tong to pick up the shell and pull out the snail from the shell. In fact, I have never seen a snail tong before, most restaurants probably just don’t want to make the investment… *assumption alert*. The snails were perfectly buttery, plump and juicy. From the English Picture Dictionary: “Snail tongs are specialized utensils designed specifically for picking up and eating snails, particularly in dishes like escargot. They typically have long, slender handles with rounded or spoon-like ends, often with ridges or grooves to securely grip the snail shell.” With our bubbles completed, it was time to try a couple of cocktails. I ordered the French 75 which is made with Botanist gin, fresh lime and champagne. Kevin ordered the French Kiss with E11even vodka, Fleur Charmante, Framboise, champagne and raspberries. Both were bubbly and refreshing. Kevin loved the French Kiss. It had sweet and sour earthy tones of blackcurrant, and cherry with just a touch of brighter sweetness of raspberry. I thought mine was just what I wanted – citrusy and refreshing. I absolutely love seared foie gras done right. Kevin loves foie gras torchon (I don’t at all), so this next dish was made for us. We ordered the Duo de Foie Gras which consists of seared foie gras and foie gras torchon, maraschino cherries and more baguette. Andrea, formerly of Cassis and one of our favorite bartenders downtown, surprised us with a sampling of Sauternes wine (a French sweet wine from Bordeaux) to accompany the dish. It is not only a stunningly beautiful presentation, it is actually the only torchon that I actually really liked and that’s saying a lot. The seared foie gras was perfectly executed and melted in my mouth. Just FYI – results from Google AI: “Foie gras torchon, meaning “dish towel” in French, is a style of foie gras preparation where the liver is traditionally wrapped in a towel, rolled, poached, and then chilled, resulting in a cylindrical, ready-to-slice preparation.” Christophe wanted to highlight a few more dishes, so he brought out a few more hors d’oeuvres on the house. First up was Cocktail de Crevettes which, of course, is a classic shrimp cocktail. The shrimp were plump and juicy and the cocktail sauce classically delicious. Next out was the Tartare de Saumon, another incredibly beautiful dish of salmon tartare, crème fraîche, capers and red onion. The salmon was delicious with the capers and crème fraîche, but I wasn’t a huge fan of the chopped red onion. For me, it was too strong for the dish and over powered the soft flavors. Kevin loved it, and most lovers of raw red onion will too. With nearly every appetizer they bring another bowl of baguette. One recommendation I would make to the restaurant is to just bring one and ask if the customer needs more with any other dishes that come out, just to save waste. Now let’s talk happy hour. Cognac has a daily happy hour from 3 – 6pm. They offer $6 selected food and drink specials. Current food specials last week (subject to change) were shrimp cocktail, lamb chop with chimichurri, and cocktail sausage with dijon mustard. Drink specials change daily, so ask when you arrive. Brunch starts today, Friday the 21st of March and will run every day, seven days a week. Brunch, also, includes happy hour from 9am – 12pm which will feature $5 mimosas and bloody Marys and $5 deviled eggs. The reason I brought up happy hour is because the next item Christophe sent out was the happy hour lamb chop with chimichurri. You can see how juicy the chop is from the picture and the seasoning was perfect. It was packed with flavor. As if we weren’t full enough as this point, we couldn’t leave without trying a […]
That magical moment when you awaken in the morning and the first thing you think of is last night … her, or him … or the new restaurant you met last night. That transcendent meal experience. You wish you were still there or could go back right now. I have been anticipating the opening of Red Thread for so long. To sum up my Messenger chats to their FB page over the last few months, “Are you open yet?” “No.” “Are you open yet?” “No.” “Are you open yet?” “No.” and on and on. There’s no such thing as getting a restaurant opened quickly in St. Pete, but it was worth the wait. Red Thread has actually been open for a couple of months now, but originally the menu was limited and not finalized, and it will still evolve beyond this writing. Everything has been well thought out from the ambience / decor to the service, and especially the cuisine. There is much to think about with the cuisine as they have taken on a gargantuan, admirable, and exciting task. Most restaurants are based on a region’s or country’s national food. Red Thread is inspired by the ancient Silk Road – from Asia and India to Persia, the Middle East, and the Mediterranean. That’s over 40 countries and territories. I love that. Don’t worry. What could be a 50 page menu is a succinct two pages with 15 items, plus the drink menu. Currently, the majority of the menu represents the western end of the Silk Road being Middle Eastern and Mediterranean. Those two regions do have a significant overlap as well. The eastern end of the Silk Road is represented with an entree that has a wonderful curry sauce, and with some other touches throughout. I would love to be the chef here as there are so many possibilities. Speaking of the chef, a friend of mine, Chef Joshua Bury (formerly of Oaks on 4th and The Karol Hotel) recently took over the kitchen to get things more fine-tuned, and running smoothly. He has already made some changes to the menu and plating presentations, and there will be more to come as things evolve and he continues to add his touch. Keeping in mind that the ownership here is the same as the cocktail lounge, Saigon Blonde, just around the corner – the beverage offerings are irresistible and delightfully tasty and unique. The decor is exotic and otherworldly with a slant towards Persian and a feel of restaurant and lounge in one. Our server, Bill, is from New York and you could tell by the superior, thoughtful, and informative service he offered. He anticipated things before we could even ask him. I came armed with questions and he answered them all. I’m normally a killjoy when it comes to drink menus, and just order my usual dry gin martini. Not this time. I am not a fan of the ever-so-popular “Dirty Martini”. <begin rant> I refer to the dirty martini as the martini for people who don’t like martinis – let’s cover up this gin with a bunch of olive brine – or worse yet, let’s make it with vodka and still call it a martini. </end rant> I mention that because the first beverage I had was the Pink Medi-Tini – “A take on a dirty martini with briny pickled turnip, dry crisp finish.” I love this cocktail so much that I had two of them. Instead of the overwhelming takeover of olive brine, the pickled turnip juice was bright, crisp and vinegary. To me, it was like drinking a salad with a high quality red wine vinegar. For the gin scaredy cats, they do offer the choice of vodka as well. Lori started with a nice Grand Fossil Sauvignon Blanc from the Loire Valley. Our first food item was the Break Bread – hummus, fennel, artichoke, and muhammara. This has a fun double entendre as we are sharing a meal (breaking bread), but we are also literally breaking the large crispy pita into smaller pieces to use as crackers to eat the two spreads with. This is a large starter that can easily be shared by four if you are planning on getting a few things. A couple of enjoyable creative twists are the hummus with some beet juice added, hence the pink color, and the muhammara having not just roasted red peppers, but also some roasted tomatoes as well. That’s how renowned Israeli-British chef and restaurateur Yotam Ottolenghi does his – with added tomatoes that you usually do not find in most recipes. This was some of the best hummus and muhamarra we’ve ever had. The muhamarra was a bit spicy, sweet and earthy. The fried artichoke hearts were a nice contrasting touch. This entire dish is just bursting with flavor. The Kafta En Croute was recommended by our friend, Ronicca Whaley, owner of Shiso Crispy. Kafta is a Middle Eastern dish of seasoned ground meat that’s usually formed around a skewer and grilled, and sometimes into patties or meatballs. The more elegant approach here has the mince meat of beef and lamb made into patties and wrapped in phyllo dough. Close your eyes and the exotic, mouthwatering spices and seasonings will have you dreaming that you are in Lebanon or Israel. The tahini labneh base is so good that it could be a dish by itself. Since spiced shrimp was up next, our server Bill recommended the Spiced Trail cocktail. This was an excellent recommendation. This libation is described as, “Tequila meets clarified tomato lifted by bright lime, fresh cucumber, tangy sumac, salt and spicy green pepper. It’s like a walk in your garden on a spring day.” I highly endorse this beverage as well. The Spiced Shrimp was good, but it was our least favorite. The dish has harissa butter, roasted garlic, chili oil, and focaccia, which sounds quite promising. The shrimp themselves were cooked perfectly, and the focaccia was light and airy […]
Malai Indian Cuisine is a great new Indian spot in downtown St. Pete. They opened in December 2024. (They are at 437 Central Avenue where Tropez used to be.) It is owned by Rajinder Singh, who is also the head chef, and Inderjit Kaur. Rajinder is also one of the owners of Taste of Punjab Indian restaurant in Largo. However, Malai Indian Cuisine is a separate business and not a sister restaurant. “Malai” is a cream that is a key ingredient in many Indian dishes, such as curries, kofta, and desserts. Malai can also be used metaphorically to represent richness, abundance, or luxury. My first visit was on February 19th with St. Pete Foodies co-owner and my girlfriend, Lori. I returned two weeks later, March 4th, with Mahika. She was born and raised in India and partly raised in Australia, and is also a writer for this blog. I posted about our first visit on Facebook and asked who had been and what they thought. The comments blew up with tons of praise, and no criticisms at all. There were around 50 comments all stating what they ordered and saying that they loved it. St. Pete native and international jazz artist, Nate Najar said, “We’ve been twice. Went on their first week open and they were overwhelmed and really sweet about it. Went again a few weeks later. Thought they were fabulous. Will be back soon.” The owner of Mickey’s Organics, Mickey Paleologos said, “Really good. Been there 6 times already.” Ever since I first discovered the dish Chicken 65 at Lajawab Indian Cuisine (here’s that review), I’ve been raving about it to Lori, so that’s where we started. If you like crispy spicy fried chicken you will not only love this dish, you will crave it. The chicken is packed with robust south Indian flavors. I think about Chicken 65 almost everyday. Seriously. Malai prepares theirs as small bite size pieces. The chicken is crunchy on the outside and succulent on the inside. Part of the trick of getting them so crispy is that they are battered with rice flour. Curry leaves add a fresh herby fragrance and help balance the heat. By the way, for those who do not know, curry leaves have nothing to do with curry powder or spices. They are, however, used in many traditional Indian curries and other recipes. An interesting option that Malai offers that I haven’t experienced at other Indian restaurants is the level of spice that you can choose on any dish. What is interesting about it is that there are certain Indian recipes that have a traditional spice level. Chicken 65 is supposed to be spicy and that is how we order it. On the other hand, Butter Chicken is supposed to be mild, but Lori ordered it spicy and it was the best butter chicken I’ve ever had, but not just because it was spicy. Malai’s Butter Chicken has a sauce that is super velvety, creamy, and smooth with many different dimensions of flavor. I think they used chicken thighs as they were much more succulent than the obvious chunks of chicken breast in my dish, the Chicken Madras. (Ninety-nine percent of the time, that a recipe calls for chicken breast, I switch it to thighs as they have more flavor, a better mouth feel, and are almost impossible to dry out.) The Chicken Madras was quite flavorful. This is traditionally a spicy dish, and that is how I ordered it. Ironically, Lori’s traditionally mild dish that she ordered spicy was spicier than my traditionally spicy dish. The levels of heat that they offer are: mild, medium, spicy, and Indian-spicy. Even though I was afraid to order Indian-spicy now I know that I can. Keep in mind that I like extra spicy food. Our dishes came with the usual accompaniment of basmati rice that had just a tiny bit of toasted cumin seeds sprinkled in for extra aroma. We also ordered buttered naan, which was good, but the only thing I wouldn’t rave about. Malai’s is a little thicker than the thin floppy bread I am used to. Lori liked it that way though. The portions were large enough to have us completely stuffed with enough left to take home for another meal. Mahika and I ordered the Chicken Chili (Hot), Lamb Vindaloo (Indian Hot) and Garlic Naan. The Chicken Chili is fried chicken bites that are spicy and garlicky with crunchy bell peppers and onions. We both thought it was delicious. Mahika said that she is used to it having more garlic, where you see visible chopped pieces mixed in, throughout. She also said it was more tangy than the version she is used to. Even so, it does have a good amount of garlic, but I wouldn’t mind it having more. One more thing I learned from Mahika is that this dish is in the sub-category of Indo-Chinese cuisine. The Lamb Vindaloo was quite tasty, but we received mild instead of Indian hot. It was still so good that we ate most of it before we could tell them about the incorrect spice level. They offered to make a new one, but I declined since we ate so much of it already. When the chef came to apologize and offered to make up for it, I asked if he could give me some curry leaves for cooking at home and he did. (I usually have to drive all the way to Clearwater to get them.) Mahika is a naan fanatic, and she said that the garlic naan was just right. We did also get basmati rice, previously pictured, which comes with all of the curries to soak up the wonderful sauce. Our choices for great Indian food keep increasing in St. Pete, and we love it! Here are some shots of the menu. Here’s a sign that you should go …
Located on the corner of 6th St. and Central Avenue, The Crane is one of the latest additions to St. Pete’s vibrant dining scene. Specializing in steaks and seafood, this new restaurant offers a modern vibe and is perfect for intimate meals, special occasions or even just a reason to have a night out on the town. The Crane was brought to life by the team behind Mangosteen and The Glass Noodle, both also located on Central Avenue. The group has another new concept opening soon called The Plate, which will have locations in St. Petersburg and Tampa. They’re planning to open the St. Pete location in a few months and the Tampa location is scheduled to open their doors in a few weeks. The Crane’s space is very large with plenty of seating inside and out, including a spacious bar which encompasses the center of the restaurant. There are a number of outdoor tables occupying the sidewalks of both Central Avenue and 6th Street. Even though The Crane has ample seating, I would still recommend planning ahead and securing a reservation, especially for weekend lunch and dinner. Our party of four dined at The Crane on Friday evening on the weekend of the Grand Prix. Our reservation was at 5:45 and upon arrival, the restaurant was calm and quiet, but by 6:30, the space was bustling and the atmosphere was humming with up-beat music and convivial conversation. Sleek and modern elements adorn the restaurant’s interior which make the space quite alluring. Features include the large circular black marble bar, beautiful terrazzo floors and stylish grey booths that are spacious and each is divided by sheer curtains that allow for an intimate dining experience with your party. There are few things worse when having a nice meal out than not being able to have a conversation due to noise. Creating a space that is both energetic, yet cozy for diners is an art form and The Crane precisely executed this. When starting your meal at The Crane, the cocktail menu is a must as it is extensive and possesses a variety of unique concoctions. We had the pleasure of dining with Kevin and Lori during our visit and each of us ordered a different cocktail to begin the evening. Lori decided on the Business as Yuzu with Corazon reposado tequila, Choya yuzu liqueur, lime and agave – it was similar to a margarita, but perhaps a touch more bitter. Nonetheless, it’s a familiar and approachable beverage. Kevin selected All Thai’d Up as his first libation of choice with Ford’s gin, celery bitters, lemon, Thai basil syrup and bubbles. It, too, leaned on the side of bitter, but I would deem it as an easy-drinker that is great for waking up the senses before a meal. My husband, Mike, gravitated towards the Oolong Way From Home which is crafted with Oolong-infused Greywhale gin, Foro sweet vermouth and strawberry infused Campari. This drink was pleasantly aromatic and very enjoyable. Being the mezcal lover that I am, I went with the Iron Kite with Del Maguey Vida mezcal, Ten to One rum, white rum, almond, passionfruit, lemon, red bell pepper and purple shiso. This cocktail was my favorite of the night. With the ingredients involved, I assumed it it would be a touch sweeter, but I was pleasantly surprised with the spirit-forward notes after the first sip. The food is mostly centered around Steak and Seafood and the offerings are plentiful. We, of course, wanted to indulge in as much as possible, so we ordered a little bit of everything. Because we knew that we’d be ordering a large quantity of food and you never know what you’re going to get when it comes to coursing, we opted to only order two dishes at a time. This method proved to be an effective plan for our meal, as the dishes arrived quickly, two at a time and didn’t leave us feeling overwhelmed at any point. Our order consisted of a variety of items and the first plates to hit the table were the Wagyu Dumplings and the Stuffed Chicken Wings. The Wagyu dumplings are rather self explanatory. We enjoyed them, but they weren’t exceptionally memorable. We didn’t know what to expect with the Stuffed Chicken Wings. Each order comes with one large crab-stuffed wing that is cut into four pieces. The crab flavor outweighed that of the chicken. The overall dish was interesting, but I think we all really wanted and expected more from a flavor standpoint. The next round of dishes was comprised of Shrimp Cocktail and the She Crab Soup. Shrimp cocktail is a personal favorite of mine and The Crane’s version is superb with steamed then chilled shrimp and a lovely cocktail sauce. In my opinion, the cook on the shrimp is key and this variation was close to perfect – I would definitely order this again. I enjoyed the She Crab Soup more than I initially thought I would. To be honest, I had never had She Crab Soup until my visit to The Crane. The Sherry was undoubtedly prominent, but the overall flavor was delightful. (Added by Lori) For those who don’t know what she-crab soup is: According to legend, she-crab soup originated in Charleston in the 1920’s by an African chef, William Deas, cooking for President William Howard Taft. The original recipe calls for crab meat, heavy cream, sherry and crab roe, which comes from female crabs, hence the name she-crab. The roe gives the soup its orange color. The soup is now a southern staple. It is normally spelled with the dash between she and crab but not on this menu. Another round of cocktails were in order after the first half of our meal. This time around, I reached for something more classic – The Crane Manhattan with barrel-aged Woodford Reserve, Averna and House bitters. This drink is also smoked which makes for a great table-side presentation. My husband opted for the Paper Crane […]
I originally reviewed Fortu in their second month of operation in January 2024. Since then, about 90% of the original offerings in my review have left the building, and were replaced with even better items. Fortu was excellent then, and is even better now. In the little over a year that Fortu has been open they have become one of the most popular restaurants in St. Pete. First, a little background. The name Fortu is a made-up word that pays homage to fortune and Asian culture. The restaurant is located in the former location of Ceviche, attached to the Ponce De Leon Hotel, which was constructed in the 1920s. It’s old, and it looked old when Ceviche was there. Walking in there now, you would never know it. The design and renovation team did a spectacular job of transforming the place into a modern Asian eatery. The service was top notch, and of note was my first inquiry. Roku Gin is an excellent Japanese gin, and Suntory, it’s maker, suggests to have it as a gin & tonic with a fresh ginger matchstick as the garnish. This is not how the drink is usually served, but by special request, I was accommodated. A couple examples of the fine-dining level of service provided at Fortu – when asked for a straw for a tall glass drink, or a serving spoon for a shared plate, they were delivered on a platter, on a cloth napkin – whenever any crumbs or condensation soiled the table, they were immediately cleaned in between each dish. Lori started her night with a wonderful drink named Seaside in Osaka. It has Beefeater 24 Gin, Kleos Mastiha, cucumber, and lemongrass. It is light and refreshing with just a hint of sweetness. It’s not only a great drink, but has a quite interesting ingredient. Mastiha (mas-tee-hah) is a resin secreted from the skinos tree, found only in Chios, Greece. It is one of the most ancient superfoods known for its healing properties, used as a health and beauty supplement, and as a culinary spice. It is found on only one island in the world. You can learn more about it here. We started our night with the Japanese A5 Strip Steak as it comes as an appetizer portion. This is one of the most luxurious steaks you can have. It has a balance of sweetness and umami, with a rich, meaty flavor. It is tender and juicy, with a delicate melt-in-your-mouth quality. The accompaniments here are fermented egg yolk, black garlic sauce, truffle butter, and Cabernet salt. We enjoyed the steak with no additions, but tried them all as well. Lori’s favorite was the fermented egg yolk, and my two were the black garlic sauce and the Cabernet salt. The menu doesn’t mention it, but the A5 strip is sourced from Japan’s northernmost island of Hokkaido. Lots of great Japanese foods come from there. Some of our other favorites are Hokkaido scallops, salmon, salmon roe, and tuna. The above photo shows a hunk of the short loin primal before the chef cuts our steak. Just look at that marbling. After jumping to the steak section, now we will go in order of the menu. FOR THE TABLE Our three items from the “For the Table” section were all culinary masterpieces. Mille Feuille literally means “a thousand sheets”, and I could eat the Crispy Potato Mille Feuille 1,000 times. The potatoes are sliced paper-thin, salted, buttered, par-baked and then compressed with heavy weights for a day. They are pan-fried to finish with a crispy outside, and soft, buttery middle. Paring with the black truffle aioli completes the flavor-bomb and provides a nice creamy texture contrast with the crunchy outer layer of the potatoes. The chopped chives and finely grated cheese complete this gustatory pleasure. I’m frequently let down when I order gyoza. Not this time. Fortu’s is different as it is Wagyu beef instead of the usual pork, but it is on the same delightfully delicious level. I like the unique wrapping and the perfect char. The Spicy Pork Wonton with chili garlic crisp is craveable from the first bite. I could eat this every day. The wrappers are chewy and silky at the same time with the perfect amount of pork filling that is flawlessly seasoned. When we finished, I so badly wanted to pick up the bowl and drink the rest of the sauce. The spice level is approachable for most people. RAW BAR From the Raw Bar section of the menu we ordered the King Salmon Hand Roll with Togarashi and Sesame Seeds, and the Hamachi Crudo with white ponzu, chili oil. We thought both of these were good, but a little light on flavor and not something memorable. SIGNATURE DISHES We had four of the five signature dishes and they were all perfect. I love that Fortu added Orange Chicken to the menu. It’s a classic Chinese-American takeout item that is super popular, but I’ve never seen it offered on a fine dining level. What fun! The flavor and crunch was just right without having too much gloopy-gloppy-stickiness that you often find with takeout. The scallops were buttery with a flavorful sesame cream. The choy saum, which is a mustard green was cooked where it was crisp, but not hard. The XO sauce completed the dish nicely. The Wagyu Ribeye with shiso chimichurri was impeccable. It had a hard sear with a perfect medium-rare cook on the inside. It was juicy and packed with meaty flavor. Miso Black Cod. Michelin Star Chef Nobu Matsuhisa created this dish and introduced it to diners in the 1980s at his Beverly Hills restaurant Matsuhisa. Fortu executed it quite nicely. It is served on a houba leaf from the Japanese magnolia. It comes with pickles of daikon radish, eggplant and cucumber. Side Note: Black Cod is actually just a nickname, as the fish isn’t cod at all. It is Sablefish and comes from the Pacific Ocean. Actual cod comes […]
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
