The chances of the team behind Wild Child doing any wrong were low. The chances of them exceeding my expectations by such a massive margin were even lower – but they sure pulled it off.
Right next to Wild Child’s peachy, eclectic walls on Central Avenue, you’ll find the dark, dusky dining room of Slim Charmer, a new cocktail bar … Continue Reading
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What began as a food truck in 2022 has now evolved into a full service restaurant, serving up some of St. Pete’s most talked about pizza and cheesesteaks. Recently, The Violet Stone opened its doors in their new home in Crescent Heights, which now gives customers the option to dine inside their establishment. Previously a takeout only spot, this decision by The Violet Stone has been met with lots of enthusiasm from the community. My husband and I have visited the restaurant’s new space two different times in the past couple of weeks. The first time was for dinner during the week and the second was on the weekend for lunch. Both times, most every table was occupied and the takeout orders were constant. Shifting to table service in addition to takout is no easy feat, especially when you find yourself as busy as The Violet Stone does on most days. Some growing pains are to be expected, particularly for a spot known for long lines and frequent sellouts. When they initially opened their new location, The Violet Stone only offered table service for dinner. After a couple of weeks of getting their footing, the restaurant shifted to dine in and takeout for lunch and dinner. They staffed up, the menu was refined and food production increased in order to meet the needs of their guests. The new space, which spans over 2,100 square feet, is a major upgrade from the prior 800 square foot location that The Violet Stone used to occupy in Kenwood. Half of the restaurant consists of the dining room and the other half is dedicated to their kitchen and waiting space for takeout orders. The location is quite prime, sitting pretty at 2607 Dr. M.L.K. Jr. St. N. Parking is available in the rear of the building. They do not take reservations, seating inside is semi-limited and the dining room stays consistently full, so I do recommend that you plan your visit accordingly – trust me, it will be worth it. An outside patio with tables is also an option for your dining experience and when the weather cools off, this seating area should be quite ideal. Since opening, The Violet Stone’s menu has gone through some changes. At first, the menu boasted a few appetizers, pizzas, sandwiches (including the popular cheesesteak) and pastas. However, after their couple of bustling weeks in the new spot, they quickly realized that pasta prep was eating up too much bandwidth and this was never really their focus. Therefore, pastas were removed and the restaurant can now focus on their pizza and sandwich production. Pizza and bread dough is made in house every single day and begins in the wee hours of the morning. Because they were selling out with some frequency, dough production quantities were increased to keep up with the demand. The dough that is prepared for the pizza is not technically pizza dough – it’s actually bread dough. The pizzas are similar to NY style pizzas, but they have the ingredients of a Neapolitan pie (flour, water, yeast and salt), yet they are not a Neapolitan style pizza either. To be a Neapolitan pizza, hydration should be 70% and for NY, 60% – The Violet Stone’s dough is higher than both. When baked, the pizza crust takes on a lovely char. If your pizza has any flop to it, the restaurant urges you to send the pizza back (this is even stated on their menu). As for sandwiches, the cheesesteak is the most viral, and for good reason. Though, they do have some other creative sandwich options like a chicken caesar, vodka parmesan and roasted pork – just to name a few. When this new location initially opened, they only offered soft drinks and had a $5 corkage fee for BYOB. However, it was just announced today that they are now fully licensed for beer and wine sales. Prior to this new location, we had not had the pleasure of enjoying any of The Violet Stone’s offerings; however, we had heard plenty of great things. Upon arriving to the restaurant for the first time on a Tuesday at 5:00PM, we were shocked to find the parking lot and the dining room full along with the to-go area of the restaurant. We were seated at one of the last available tables at that time. Service was very prompt and ten minutes or so after our order was submitted, our food began arriving. The Violet Stone has a few starter options on the menu and the Stuffed Longhots caught my eye. I was then informed that this was one of the newer options on the menu and a great one, at that. Two large long hot peppers are stuffed with mozzarella, sausage and ricotta and then baked and served with a side of tomato sauce. The peppers have just the right amount of heat without being too overwhelming and the bright tomato sauce is a nice touch. Ordering a cheesesteak was a non-negotiable. The Violet Stone has a few to choose from: shroomy with mushrooms, béchamel and American cheese and also a chicken and buffalo chicken variation. Various cheese options are available for the cheesesteak as well: Cooper sharp American, Whiz or sharp provolone. Onions are also an available add on. The cheesesteaks are served on seeded rolls that are made in house daily. Many argue that The Violet Stone cheesesteak is the best one around, hands down. After having one, I certainly cannot argue with that – it’s a very solid sandwich indeed. We decided on the standard cheesesteak with Whiz and onions with a side of house made fries with cheese. The size of this sandwich is very generous as the seeded roll is piled high with thin pieces of beef, cheese and onions. The hype is real. All pizzas on the menu are 16″. The first pizza that we tried was the Classic with Mozzarella and tomato sauce and we opted to add cupped […]
The chances of the team behind Wild Child doing any wrong were low. The chances of them exceeding my expectations by such a massive margin were even lower – but they sure pulled it off. Right next to Wild Child’s peachy, eclectic walls on Central Avenue, you’ll find the dark, dusky dining room of Slim Charmer, a new cocktail bar and tasting parlor by same the minds that created its neighbor. Slim Charmer offers the exclusivity and elevated aura of a sleek New York City bar without any of the pretension. It’s the kind of place that gets you excited to put on an outfit you might not get to wear often and step into a secret escape. And while the mysterious, dimly lit interiors and upscale menu are reminiscent of a posh speakeasy, the warm service and attentive hospitality are pure St. Petersburg. Slim Charmer has been open since April and yet its 26 seats are almost always occupied. The new cocktail bar is so incredibly of the moment, delivering classic concepts with the modernity and sophistication that our city’s ever-changing cuisine landscape so clearly demands. We’ve mentioned it before, but St. Petersburg diners often steer away from anything too upscale, understandably alienated by the fine dining scene’s somewhat outdated exclusivity, and gravitate towards family-owned, casual eateries that deliver a consistently good time. Five years ago, Wild Child rose to the challenge and delivered a more upscale restaurant that still felt familiar, cozy and uniquely St. Pete. Slim Charmer is now repeating history, with a fresh new concept and a drink-forward program that seems to be a step up without being a step away from our city. It’s small, it’s exclusive, it’s moody – yet, the bartender will remember your name for next time, the dining room is always bubbling with conversation and the food is made for the taste buds and not just the camera. My first experience at Slim Charmer was with three friends on a Wednesday night. Reservations are strongly recommended, though they happily accept walk-ins. You may just have to wait a while. The hero at Slim Charmer is the cocktail lineup, with the Martini being the champion. Wild Child’s beverage director Chris Trull is lending his talents to the new restaurant, and he was actually my server on my second visit. Chris, of @chris_makes_cocktails is something of a local celebrity if you keep up with food-and-drink happenings in the ‘Burg. I only realized my server, Chris, was the Chris a while after leaving the restaurant, and was left feeling even more appreciative of his easygoing charm, knowledge of the menu and familiarity with customers. Every person at the two group tables clearly knew and loved Chris already, and the ability to create that kind of connection with your clientele is invaluable for a restaurant. The elegant beverage program has really found sophistication in simplicity. You won’t find many fancy foams, toppings or convoluted flavor pairings. Both the food and drink menu are set to change regularly. The current lineup is from the summer menu that had just debuted when we visited on July 30, and Chris said that we can expect another change in the overall offerings in about two months. The star of the summer show is the Venetian Ice Spritz. The drink’s smooth citrus flavor is perfect to counter the sweltering heat that awaits outside the dining room, and I loved the idea to top it with lemon sorbet (hence the tiny spoon). The sorbet adds a playful element and some welcome sweetness. Italicus, an herby, lemony Italian liqueur, and Col Fondo, a style of double-fermented prosecco that’s cloudy and sour, are featured in this drink. The Tomatotini tasted surprisingly of, well, tomato – without tasting like a salad. The sweetness from the strawberry tomato syrup is evident and very welcome, and dry vermouth and vodka make for a pretty strong drink. A refreshing, fun sip for the Bloody Mary enthusiasts. The Lychee Martini was straightforward and enjoyable, but tasted more of general citrus/lemon than of lychee to my friends and me. I would have loved to taste more of the Lichi Li Liqueur and am curious about how the drink would taste with more rose or lavender notes. Also, it’s worth noting that the lighting is making the drink appear more yellow, but it actually had a slight pink tint. This beverage isn’t subtle or for the faint of heart. It’s bold, earthy and leaves the warmth of spice and whiskey in your throat. The Lady Brown is good for someone who might enjoy a darker, bitter flavor. The Negroni Fumo Blanco is one of the most – if not the most alcohol-forward beverages on the menu. Mezcal, extra dry vermouth and Luxardo Bitter Bianco combine for a sharp sip, but surprisingly, the lemon verbena mentioned on the menu is a very apparent and refreshing note in this drink. The Espresso Martini puts its competitors to shame. It’s a well-rounded, coffee-forward iteration of the crowd favorite, that so often, is just mostly vodka. Slim Charmer also offers seven wine options, split between sparkling, white and red, and four beers. Bar manager Sydney Knowlton actually owns the newly opened Neighborhood Wine Shop, so the rotating selection is in good hands. I thoroughly enjoyed a crisp, creamy glass of the Chardonnay. Just like the small but mighty wine offerings at Slim Charmer, the food menu is small enough that the focus remains on the cocktail program, but unique and bold enough that it doesn’t seem like an afterthought. In fact, Slim Charmer’s assortment of Italian, French and Spanish-influenced small plates are worth planning your visit around. The shareables are practically begging to be chaotically split between colleagues or long lost friends, fancy cocktail in hand. This Crudo was a plate I can’t get out of my head. Thin slices of snapper wrapped in an herb-heavy oil, wrapped up with perfect slivers of peach, plum and cucumber – how magnificent does that bite sound? […]
Until this week, I had not been in the Carillon Park area of St. Petersburg for at least five years. Additionally, aside from the arrival of TopGolf, I was not hip to all of the recent development in this area. Upon arriving at The Blu Halo for dinner, I was shocked to see the new and updated apartments and businesses that are located off of Carillon Parkway in the Echelon City Center. This area appears to have undergone a resurgence over the past few years and the owners behind The Blu Halo restaurant, whose original location is in Tallahassee, have decided to call this part of the city home. The Blu Halo identifies as a comforting American steak and seafood restaurant with the sophistication of fine dining. Their values are rooted in attentive service, welcoming ambiance and a menu suited for a wide range of palates. The restaurant’s grand opening was on June 30th and is located on the ground floor of Park & Main which is a new apartment building in the heart of the Carillon Office Park. Free parking is available all around the building, which is a luxury that is difficult to come by in some other areas of St. Petersburg. The Blu Halo boasts sleek interior space with a number of booths and tables, a large circular bar near the entrance of the restaurant, a designated area in the back for private gatherings and ample outdoor seating as well. The decor is simple, yet contemporary, with chandeliers throughout, glass wine walls and a large row of wine lockers. The standout piece in the restaurant entrance is a blue piano in the bar area which is used for live entertainment. One unique aspect about this blue piano is that it is wrapped in a Lamborghini paint wrap. The cuisine at Blue Halo can be described as American with an emphasis on meat and seafood dishes with flair. Also on the menu, you’ll find a wide array of starters and sharable plates, salads and even a sandwich section during lunchtime. Blu Halo also recently launched a weekend brunch. Chef David Smith is the culinary mind behind the food and we were delighted to meet him during our recent visit. In fact, not only did we meet him, but he also touched our table a handful of times throughout our meal to see how we were enjoying our dinner. The weekday happy hour program is a highlight with half off select appetizers (except oysters) from 4-6:00PM. Select house wines and cocktails are half price from 11:30 – 6:00PM during weekdays as well – the beverages that are part of happy hour are noted with an asterisk on the drink menu. Our reservation for four was at 5:30PM on a Tuesday. There were a few other tables and folks at the bar when we arrived and a short one hour later, the restaurant was quite full, including the private dining space. We were escorted to our table where we then met Will. I have to give a special shoutout to Will, because he took extraordinary care of us throughout our entire meal. He was kind, informative, patient and guided us through every selection in each section of the menu. We were still within the happy hour time frame, so we promptly ordered drinks and appetizers for the table. Their drink menu has a little bit of everything, from soft drinks and teas to mocktails, wines and premium cocktails. Shortly after placing the first part of our order, our beverages arrived. For round one, we enjoyed sipping on the Fresca Spritz (orange juice, lemon juice, honey syrup, strawberry puree and club soda – $9), Halo Punch (Flor de Cana, Velvet Falernum, Orgeat, lime juice, guava and cranberry juice – $12/$6 during happy hour), Ctrus Rose Martini (Empress Cucumber Lemon Gin, Gallo dry vermouth, rose syrup and lime juice – $14/$7 during happy hour) and a glass of the house Chardonnay ($7/$3.50 during happy hour). The Fresca Spritz was light and refreshing and the strawberry puree flavor shined through the most. I thought that the Halo Punch would be too sweet for my liking, but it was quite balanced with tropical notes. My favorite was the Citrus Rose – it has subtle rose flavor up front and slight acidity on the backend. Our appetizers were dropped on the table after the first few sips of our dinks and the first thing that we noticed were the healthy portions. We started with the bread ($3/four rolls) served with butter which Will suggested for us. Chef David informed us that they are steakhouse yeast rolls. They were baked to perfection and paired well with some of our other dishes. We debated between the Tuna Poke ($20/$10 during happy hour) and the Bikini Prawns ($25/$12.50 during happy hour). Will informed us that the Bikini Prawns were their take on shrimp cocktail, but are large and do have the shell on. Therefore, to avoid a mess, we opted for the Tuna Poke with guacamole base topped with fresh Ahi tuna and sesame-ginger ponzu which is served warmed with slightly crisped pita. The tuna quality was lovely, the guacamole wasn’t too overpowering and the ponzu rounded out the dish. I feel like most restaurants today have a burrata dish on their menu. Typically, it is not something that interests me, but The Blu Halo’s fried Burrata ($15/$7.50 during happy hour) appealed to the table. Lightly breaded Burrata is fried and served in a golden tomato sauce with basil and more pita on the side. Chef David said that this was his play on a mozzarella stick and he definitely executed it well. The smoked meatball pomodoro ($19/$9.50 during happy hour) with San Marzano tomatoes, mozzarella and garlic breadcrumbs was on our radar before arriving at The Blu Halo. A heavy smoked flavor was not present, but these meatballs had a unique flavor that everyone was keen on. The steakhouse yeast rolls were perfect for swiping through […]
“What’s India like?” It’s a question I’ve been asked countless times. Whether it’s coming from a genuine place of curiosity or from someone who just wants confirmation of the stereotypes in their head, it’s a question I love answering. I’m 100% Indian, through and through, but I’ve called a lot of places home over my 22 years. Accepting and taking pride in my Indian-ness wasn’t easy, and this question is precisely the reason why. India recognizes 22 official languages, of which there are hundreds of regional dialects. Its 28 states and 8 union territories each have entirely unique beliefs, festivals and cuisines. The influence of British colonization, Mughal rule and Portuguese (in Goa) and French (in Pondicherry) presence has spawned countless mini-cultures and communities. The complexity of my country is so difficult to put into words. How do I explain that obscene wealth and debilitating poverty coexist in the same street, that I can’t understand my neighbor state’s language at all, that our culture goes back centuries and is at the root of many of your everyday practices (did you think of yoga?). On that note, when non-Indians say they like Indian food, it’s usually referring to a mix of North Indian (mostly Punjabi) food. And trust me, I’m not snobby about naan and butter chicken. They’re famous because, well, they’re incredibly delicious. But I can’t say it doesn’t pain to me to see this country’s hundreds of local cuisines relegated to the word “curry” time and time again. That’s why Mowgli’s Tiffin is a sight for sore eyes – not just in St. Petersburg, but in every big city’s Indian food scene. Owner, Amita Mukherjee, champions street food and regional bites in her downtown St. Pete restaurant, specifically Bengali eats. “Bengal” refers to the geographical region in the eastern part of the Indian subcontinent, now divided between Bangladesh and the Indian state of West Bengal. Although Amita was born and raised in the U.S., she told me that her parents moved here from Lucknow and Kolkata back in the day and that they still visit India often. We had a great chat about some of the nuances of our complicated country. At Mowgli’s Tiffin, you can expect to see a new side of Indian food; one that I think is the most authentic. Because if there’s something my people love to do – it’s eat. In nice restaurants, yes, but mostly in our grandmother’s kitchens, with relatives you don’t know, but somehow they have stories of holding you when you were a baby, and at the questionable carts on the side of the street where hard-working middle class citizens chef up some of the world’s tastiest food in their sleep. My favorite street-food spots in my hometown, Pune, have been the location of my 12-year-old hangouts, my childhood friends and I high on the rush of feeling “grown up” and being somewhere without our parents, and that same group meeting once a year when everyone’s back from college and reminiscing about how much we’ve changed over the same 50-rupee pani puris. Those stalls are where my mom and I go when we’re bored, where my dad and I stop to refuel after the gym, and where I always turn to for the comfort of home. So it’s no surprise I was most excited about the Pani Puri and Papri Chaat. “Pani Puri” literally means “water” and “puri,” which is a type of deep-fried bread. The tiny, crispy versions shown here are the absolute pinnacle of casual Indian food – delightful crisp pockets of air that you make a hole in with your thumb, fill with the potato filling, and dunk in the sweet and spicy “water.” I loved Mowgli’s version of this dish – the spicy water was very mild and heavy on the mint and coriander flavor, and the sweet one tasted of tamarind, just like it should. The potato filling (or “masala”) could have done with cumin powder and Kashmiri red chili powder (known for its non-spicy, smokey taste) in my opinion, but was enjoyable nonetheless. During this first visit, I went with an American and a Puerto Rican friend, so you can say we had a good variety of spice tolerances and flavor experiences. The group came to a consensus that the puris were thin and broke apart perfectly in the mouth, leaving behind that classic explosion of deliciousness, and the spice was totally fine for them. Next, the Papri Chaat. “Chaat” is a catch-all term for a kind of catch-all dish, to be honest. It’s an umbrella term referring to a variety of snacks based on combining crispy “papri” (fried dough wafers) with spicy and sweet chutneys, yoghurt, sometimes things like chickpeas and a bunch of other assorted toppings. Mowgli’s version had all of the above and the same potato filling from the pani puri (the layers are hidden below the surface). You can see the “papris” on the side – I definitely could have done with at least double the amount shown above to scoop up all the filling. This was a very solid chaat, but I was missing the presence of a bold green chutney with a bright coriander flavor. My friends really enjoyed the varying textures and tastes in this dish. If you were to come to Mowgli’s for two things, it has to be those two. Bring some friends and dig into to these sharable street-side treats. Now, were you perhaps wondering if you’d be able to score a Mango Lassi or some Butter Chicken anyway? I’ve got some good news for you. This Mango Lassi was a point of discussion among me and my friends. Immediately, it was different from the usual, bright orange mango-forward lassis we’ve had at other Indian places nearby. The bright orange color isn’t always a red flag though. In fact, it usually means that the drink features Alphonso mango, the absolute prize jewel of India’s fruit crop and the world’s best mango in my opinion. It’s […]
All the buzz lately has been about the new restaurant at the historic Vinoy Resort and Golf Club named Elliott Aster. That buzz is definitely warranted. We had an excellent dinner there last week that we were still talking about the next day. Looking around the nearly full room, you would never know that it is the slow summer season. Chef Lee Wolen and Boka Restaurant Group have partnered with the Vinoy for what I think is the best restaurant the resort has ever had. Chef Wolen earned a Michelin star for Boka restaurant in Chicago (which they have maintained from 2011-2025), so maybe he’ll get one for Elliott Aster as well. We dined at Boka last December and it was certainly a Michelin star level experience. Chef Wolen resides in Chicago. He wasn’t there the evening we dined, but he was coming in on the weekend. We did have the pleasure of meeting the Chef de Cuisine Penny Barend Tagliarina when she shaved truffles for us. The restaurant takes the first part of its name from Gene Elliott. He was the real estate developer who conceived of the idea to build the hotel and to name it Vinoy after the original owner Aymer Vinoy Laughner. The second part of the restaurant’s name comes from the lavender wildflower native to Florida named Aster. The elegant grandness of the space is immediately evident as you enter with the high ceilings, chandeliers, long flowing drapery, and a massive wall of liquor that beckons you to imbibe. There is a lounge area in the front and along the left and right perimeters. The bar divides the dining room in two, and in back there is a charcuterie and antipasti bar serving freshly sliced Italian meats, whipped ricotta, and marinated vegetables. (You can see some of it in the background of the next two photos of drinks.) As per custom, we started with drinks. Both the Sweet Heat Paloma and the Elliott Aster Martini were excellent. The Sweet Heat Paloma has spicy blanco tequila, Cappelletti Aperitivo, grapefruit, lime, and soda. The Elliott Aster Martini has Tanqueray No. 10 gin, dry vermouth, and celery bitters. It also comes with an extra half-pour in a small carafe on the side. The Kanpachi Crudo is light and refreshing. The flavors brought by the blood orange and olive oil co-mingle perfectly with the basil aroma awakening your senses, and the blood orange supremes’ texture burst when you bite into it contrasts perfectly with the thinly sliced amberjack’s buttery silky finish that makes this dish a winner. We got burnt out on octopus a few years ago after it seemed like every restaurant suddenly added it to their menu like there was some secret meeting. This dish fixed that problem. It’s one of the best octopus dishes I’ve had in a long time. It was super tender, which is not easy to do. The unique preparation, using eggplant, salmoriglio sauce, and garlic aioli, made it addicting. I almost couldn’t stop shoveling it into my mouth. The whipped ricotta is the perfect example of how something so simple can taste so lovely. It was silky smooth and delightfully creamy, perfectly straddling the line between sweet and savory. The savory crispy, crunchy flatbread crisps were an excellent pairing. There is a pasta section on the menu with six items and we wanted to try them all. All of the pasta is scratch made in-house. We tried two with the first one being the Ricotta & Corn Ravioli (with Australian black winter truffle add-on) and chanterelle mushrooms, parmesan cheese, and brown butter. I couldn’t stop eating this one either. The hand-stuffed ravioli was pillowy, and the combination of corn, brown butter, mushrooms, chives, and cheese formed an addicting, savory dish with subtle hints of sweetness. Beef cheek is a cut that gets a long, slow braise to build massive flavors and then becomes fall apart delicious. Shred that up and stuff it into fresh made pasta and you have a winner. There is so much perfection happening at Elliott Astor. The prime ribeye was perfectly seasoned, perfectly seared, and almost perfectly cooked. It was a tad over for medium-rare, but still looked beautiful and tasted excellent. We didn’t say anything for such a small bit over and we still loved it. This excellent quality beef comes from Châtel Farms in Reidsville, GA. The Lacquered Brick Chicken with foie gras chicken jus, beech mushrooms, and watercress is the sleeper standout dish. Our server Emily, who took great care of us, told us that it wasn’t getting ordered much. I understand that people don’t often order chicken when out to dinner, especially in a fancy restaurant. You should definitely order this. It will be the best chicken you’ve ever had. The dish deceivingly seems simple, but it is a complex masterpiece in flavor and culinary technique. It seems a little pricey at $52, but it is worth it. The chicken comes from renowned poultry supplier Jurgielewicz Farm in Berks County, Pennsylvania. Brick chicken is a method of cooking chicken that results in incredibly crispy skin and juicy, flavorful meat. This happens because the brick flattens the chicken, increasing the surface area of the skin that comes into contact with the hot pan. It also cooks the chicken faster, keeping the inside moist. This was chicken breast that ate as juicy as thighs. The foie gras chicken jus is the trick to putting this one over the top, and it requires a substantial amount of work, care, and time. First you have to make the chicken jus. This involves roasting chicken bones with vegetables like carrots, onions, and celery to caramelize them, then simmering them with herbs and water to extract their flavors. After cooking for an hour, this then gets reduced for eight hours, then it’s strained, resulting in a concentrated, flavorful jus. But it’s not done yet. The foie gras still needs to be incorporated. Puréed foie gras now needs to be […]
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
