Month July 2011

Dining In The Dark, Lighthouse Central Florida

Carroll 5 Comments

I’m pretty big on keeping up with food events going on around town, I can’t always make it, but I certainly want to know about it.  It’s pretty amazing what you find when you scratch beyond the surface!  When I stumbled onto the Lighthouse Central Florida Dining in the Dark event I was thrilled.  I had helped execute a Dining in the Dark event a few years ago and was fascinated with it, and envious.

The greatest thing about it and this is what I love, is that all of the proceeds went to charity.   Since 1976, Lighthouse Central Florida has provided education, independent life skills and job training and placement to more than 100,000 people with sight impairment and their families.  Lighthouse Central Florida is the only private, non-profit agency offering a comprehensive range of services for babies, children, adults and seniors in Orange, Osceola and Seminole counties.

What a great event to be able to participate in!  All of the friends of Lighthouse were so helpful and warm.  Sir Wes could not speak enough about how great Margaret was, who helped him arrange my finicky meal.

Summer Reception

We arrived to a small reception on an oak shaded porch.  A few hors d’oeuvres and a glass of wine eased us into the excitement of the evening.  We mingled with the group of 40 before the Orlando SWAT Team arrived in their full gear.  The host of the evening welcomed us and introduced the swat team and the wonderful chef of the evening, Guy Ferri, from Ocean Prime.  After a quick instructional talk, it was almost time and you could definitely tell the excitement was building!

Self Portrait! We aren't too good at these!

"The Do's and Do Nots"

Orlando SWAT and the Chefs!

The host called us by table numbers and we were led by our Swat Man into the very dark, like cannot see anything dark, dining room.  They guided us around the edge of the table, leaving us to fumble to find our chairs.  I believe Sir Wes and his neighbor tried to share the same seat!  Once we were all sitting comfortably at the table, the swat man told us there were bottles of wine and a pitcher of water on the table, and to help ourselves.  I think it was at that moment that the ice was broken at the table, as we all had to work together to find what we couldn’t see!

We had wonderful time, talking together as a group, laughing and getting to know one another.  I have never been to an event that we were all so quick to open up and go beyond typical small talk.  As the courses were served the room got even louder, you could hear everyone guessing what we were eating!  The first course was Shrimp and Scallop Ceviche with Avocado, Red Onion, Tomato and Spicy Lime Vinaigrette, it was delicious. I think the strangest guess I heard for that course was Gator.  The entrée was a Sage Roasted Farm Chicken with Fingerling Potato and Wild Mushroom Hash.  This was awesome- the airline chicken was moist and came with a handle!  I do believe there were a few guesses of beef or beef stew…maybe it was the pan jus?  Last was a lovely Crème Brule with Marinated Berries and Whipped Cream, a perfect ending and no wrong guesses!!

Great Event, Great Crowd, Great Cause!

Our new friends!

The Crew! Wes couldn't stay away from the "breakdown", catering is in his blood! 🙂

The Dining in the Dark experience was eye opening, to be able to experience what a vision impaired person does, even for just 90 minutes is priceless.  We came to understand, how without one sense, all of the other senses stepped up.  This experience will allow you to be aware of what we take for granted every day, and when we are able to see that, our lives become even more enriched.

The Lighthouse, Chef Guy, Ocean Prime, the Orlando SWAT and all of the other generous sponsors put on a top notch event, enjoyed by all of the guests as well as the volunteers.  It was a fabulous event, a wonderful cause and a pleasure to meet the supporters of the Lighthouse Central Florida!

Thank you Lighthouse!!

Roasted Poblano and Apricot Chicken Chili, On A Stormy Summer Night!

Carroll 1 Comment

Rainy Summer Comfort

I know, I know…….typically, chili is seen in the fall, with cool days, but here in Florida those don’t come around too often.  We have been having a lot of stormy afternoons lately, so the comforting chili has made an early appearance!

I tend to use canned beans with chili as a time saver, but you can use dried if you prefer.   As a matter of fact, the beans I use change frequently, dictated by what’s in the cabinet.  The only thing that I try to keep constant is the low sodium, which is why I ended up with organic beans this time.  I just want you to know any beans will do –

When a recipe calls for cumin or coriander, I like to take the time to use whole seeds, toast them and then grind them in a coffee grinder.  The aromatics are so intense, toasting them is imperative as who knows how long the seeds sat in the containers before they reached our cabinets.  This will really refresh them and make a HUGE difference in flavor.  (FYI, the same theory is true with nuts).   Just put the seeds in a small sauté pan by themselves over medium low heat, and roll them around until you start to smell them.  Be careful not to walk away, as they are quick to be forgotten about and even quicker to burn! 🙂

To char the peppers, just throw them on the grill, or roast them in the high heated oven until a charred color is achieved.  Sometimes a roasted/charred pepper will call for the skin to be removed, but in this case I don’t think it is necessary, it is chili after all-

I love the spicy sweet of this recipe, the cinnamon ties it all together perfectly, without taking a lead role.

Mise en place, onions, garlic, lime and cilantro- Makings of any good meal!

Roasted Poblano and Apricot Chicken Chili

2 teaspoon olive oil
1 Bay Leaf
2/3 cup chopped onion
1 tablespoon chopped garlic
2 lbs. ground chicken breast
15 oz. canned low sodium organic pinto beans, drained and rinsed
15 oz. canned low sodium soy beans, drained and rinsed
4 cups chicken stock
2/3 cup diced dried apricots
1½ teaspoon toasted ground cumin
1½ teaspoon toasted ground coriander
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
½ teaspoon ground cinnamon
1 lime, zest and juice
2 poblano peppers, charred and diced
½ cup white corn meal
3 tablespoon chopped cilantro

Beans- Washed and rinsed. Whichevers clever..

Charring beautifully!

Start by heating the olive oil in a heavy 4-quart sauce pan; add the bay leaf, chopped onion, chopped garlic and ground chicken breast and sauté.  When the onions are translucent and the chicken is cooked add the beans and the chicken stock to the pot.  Bring the ingredients to a slow simmer and add the apricots, cumin, coriander, salt, pepper, lime zest, lime juice, and diced poblano peppers.

White Corn Meal- This will thicken the chili to the right consistency.

Diced Poblanos- You can substitute different peppers if you like!

Let the chili simmer for 5 minutes, then add the white corn meal, stirring until the chili is thickened.  Allow the chili to continue cooking over low heat for the flavors to meld together.  Put the chopped cilantro in a few minutes before serving, which leaves the color fresh and bright!

Garnish with sour cream, salsa, corn tortilla chips, or whatever you like.  As with most chili…the next day the flavors were even more developed – if it can last that long in your house!

Charred Poblano and Apricot Chicken Chili

Veggie U Food and Wine Celebration, with Sweets by Maggie!

Carroll 5 Comments
My girl Maggie came down to Florida a few weeks ago for a visit and over a few glasses of our beloved sangria, she told me about her upcoming event at The Chef’s Garden.  Wow!!! I was excited to hear that she would be participating in The Veggie U Food and Wine Celebration, an event I have been hearing about for many years.  The event is put together to combat childhood obesity, with chefs, wine vendors, and food & beverage companies all participating to make the magic happen.  There are wine seminars, chef demos, book signings and of course, lots of tasting!!  By the end of the pitcher of sangria, she had me convinced, I must travel to Ohio and help the Sweets by Maggie team!

The event kicked off with a welcome reception for all the participants and their teams!  The scenery was lovely; the wine was flowing and the buffet was plentiful.  The host of the event, the staff of Veggie U, The Chef’s Garden and the Culinary Vegetable Institute welcomed us graciously.  It was a perfect summer evening to meet many new friends and reconnect with old ones!

The Culinary Vegetable Institute, also known as CVI

Welcome to Ohio Chef Brian!! Maggie and Brian worked together years ago at WDW. I guess it IS a Small world after all ;-/

Birds eye view of the dining room at the CVI. The chefs were finishing up their prep for the evening before joining the welcome reception.

Chef's finish your mise en place!!

The Grand Tasting Tent- this is where the action would take place! Vendors, chefs, sponsors will thrill guests with their bounty from The Chef's Garden!

Our favorite sales person, Michele!

We were home from the welcoming party by 12:30 AM, grabbed a quick nap before heading to Maggie’s shop at 3:00 AM.  (My friends at work thought I was taking a vacation, hahaha).  We made up batters, beat buttercream, baked cupcakes, packed all the equipment and shoved it in the car by 1:00 pm.  And we were off to the races!

The Subaru was loaded! But it all fit! And that is the lovely Cheryl, who rocked all weekend long with us! Attention Wrigley, you have a new Life Saver flavor!

The Culinary Vegetable Institute, I ran by those chairs all evening long....tempting!

The Reefer Truck- It was refreshing to run and get supplies from the truck, despite the distance, as it gave me break from the heat!

Port Wine Brownies by Sweets By Maggie- We prepped in the reefer truck and were able to keep the desserts from spoiling....mostly... I ate the other ones! 🙂

Wine Seminar Tent - This was great because we were very close to it, while I was busy being a Cake Ball Ninja, I listened closely to the Master Sommelier Serafin Alvarado!

The gardens around the property were gorgeous! I love that you can see people hustling in back before we get started!

Such a beautiful setting to work in!

The Sweets by Maggie table! Getting close to opening, JUST a few friends to feed! 🙂

The tent before the action started.

Tart Cherry Cupcake with Grand Marnier Buttercream; and Lemon Lavender Cupcake with Local Honey Buttercream! They were fabulous!

Port Wine Brownies. I gotta say, the reduction was beautiful -hollllaaaaa!

Cake Balls! There were teams developing amongst the guests, arguing which one was better. (It was a tough decision, but I finally sided with Team White Cake Ball)

Sea Turtle Cake Balls, caramel, pecans, chocolate, sea salt, a few other things and of course, love! Just make sure you don't call them Sea Turtle Balls- I got a few looks when I quickly spieled the desserts.

Salted Caramel Cake Balls! These are soooo good, unfortunately I didn't have any to bring home to my friends in Florida! Hoping Sweets by Maggie starts shipping soon!

That's me- Cake Ball Ninja

Pipe Away Maggie!

I did manage to slip away before the event got going, taking a tour of all the chefs and what they were serving.  The caliber of creativity and culinary responsibility (local, sustainable, fresh, ect…) was extreme!  So many dishes I could not wait to try!

Jeni's Splendid Ice Cream, by far the best thing I learned about on my trip north. (Excluding everything I learned at the Sweets by Maggie Shop)

Flavors from Jeni's treasure chest!

Jeni's Sweet Corn and Black Raspberries Ice Cream. This will be in my freezer by the weekend. It was A-maZing!

Rockmill Brewery- I can't say enough about this brewer, every brew I tasted was...sooooo good.

Our new and old friends! Brian from Gary's Seafood, Chef Brian and Chef Garrett. We knew there was a great chef next to us, but was delighted when Garrett shared his beverages with us too!

Whoop, Whoop!!!  The event was amazing, the Sweets by Maggie table had guests raving….A complete SUCCESS!!! And like after any huge event, it is time to join in the party!

Welcome to The After Party!

The After Party! Good times were had by all!!

 

Steelite International was a sponsor of the Chef competition. The award was a trip to Alinea!! #Awesome! Congrats @Jonathon Sawyer!!!

The After Party! The winning chefs were announced, the volunteers, chefs, participants gathered as a team, broke bread, drank wine and relaxed!

By the end of the evening, with the bustle winding down, I was able to look around and soak in the atmosphere, the friendly faces, all the talent and passion in one beautiful field.  Knowing that all the effort that went into the event was going to fight the rising epidemic of childhood obesity was “icing” on top!

To learn more about Sweets by Maggie, take a look at the http://www.sweetsbymaggie.com website or “Like” them on the Sweets By Maggie Facebook Page.

Brown Turkey “Figgy” Jam

Carroll 1 Comment

Another creation from my Alabama mother-in-law’s backyard!  As always, my eyes are bigger and badder than my stomach; therefore, I insisted on traveling home to Florida with the remaining bounty of my backyard farming.  (No surprise when I realized the life of these beauties was nearing an end.) 

I did the best thing I knew and made jam!  Images of fig jam creations danced thru my head: croissants, Greek yogurt parfaits, chicken marinates, pork belly glazes, salad dressings…etc. –  You get the idea!

Alabama Brown Turkey Figs- Roll Tide!!!!

Fresh figs are in season beginning in July in the south, and a bit later in the summer as you travel north.  Many people we ask have never tried a fresh fig, and only refer to the almighty “Newton” or a dried figs as something they’ve tried.  Well there is more to figs than the “Newton” – the flavor is night and day. A fresh ripe fig has the texture of a ripe peach, and a juicy sweetness.

This is another really easy recipe that will provide endless results.  The shelf-life is great, so no need to feel like you have to use it up right away.  It is also perfect for canning.  **Mental note to myself -must learn how to can soon!!

Figgy Jam

  • 2 ½ cups Fresh Brown Turkey Figs, quartered
  • Zest of ½ a lemon
  • Juice of ½ a lemon
  • 1 tablespoon sugar (depending how sweet your figs are you may adjust)
  • 2 tablespoon light brown sugar
  • 2/3 cup water (depending how plump and juicy your figs are you may adjust)

Figs cooking -Simmer slowly, let the sugars carmelize

This is super simple – just put the figs, lemon zest, lemon juice, and sugars into a heavy 2 quart pot and slowly simmer.  The sugars and juices from the figs will slowly release and start to caramelize.  My figs did not release enough juice so I helped it along, with a couple of tablespoons of water at a time.  When the figs had cooked down and a nice golden brown color appeared, I removed from the pot from the stove and ran the chunky jam thru a food processor, giving a smooth spread.  Allow it to cool and keep refrigerated for 3 months.

Cooked down figs- nice caramel color!!

Fig Jam! Spreads, sauces, marintates, dressings, and even homemade poptarts!!!!!!!

Happy cooking!!

Carroll

Backyard Fig and Vanilla Balsamic Glaze

Carroll 1 Comment

Fig Farmer!!  While we were in Alabama I became a farmer, yup- I went out in the morning and got myself some food from the yard, brought it into the table and ate.  It was awesome, fresh figs from the tree, blueberries from the bushes.  While blueberry cobblers were baking, I sat myself in front of a bowl of Brown Turkey Figs and had a feast.  As far as the chores of farming, I have to admit, I did not get a chance to participate, none the less, I did supply some tasty treats!

Brown Turkey Fig Tree! Endless Possibilities!

This Fig and Vanilla Balsamic Glaze made it to the rest of our meals, it was lovely on a Caprese sandwich, drizzled over grilled asparagus, and went perfectly on a bowl of vanilla ice cream.  I made it while the cobbler was going; it really is a “Set it and forget it” item.  Just prep it up, put it in the pot and let it simmer slowly.  Easy!  I am super fond of things that offer a long shelf life, time is limited in most of our lives, so I like to make things that don’t have to get used up within a week- This glaze is certain to be gone for it spoils –

Brown Turkey Figs- quartered with the tree stem removed.

 

Fig and Vanilla Balsamic Glaze

  • 1 cup fresh brown turkey figs, quartered
  • 1/3 vanilla bean, sliced open lengthwise (you can substitute ½ teaspoon vanilla extract if necessary)
  • 12 oz balsamic vinegar (I use inexpensive vinegar when I am playing with it, and save the good stuff when the balsamic will stand alone)

Figs, sliced vanilla bean and balsamic vinegar- this will simmer slowly into a delicious syrup

It’s super easy!! Place all the ingredients in a heavy 2 quart pot and let it simmer slowly.   Boiling it too rapidly will result in a burnt flavor, one that cannot be fixed.  The same burnt flavor will occur if you reduce it too far.  When the balsamic vinegar has reduced to about a quarter of what you started with you are in business.  Too test if it is thick enough, check to see if it is nappe, which is to “coat the back of a spoon”.  Just dip your spoon into the pot, if most of the glaze fall from the spoon, but the back is still coated ….You’re Winning!!!!

Strain the glaze- Apply some pressure with the back of a spoon to get the glaze, I don't mind if the seeds of the fig squeeze thru, it just makes it look more homemade 🙂

Strain the glaze and allow to cool- I reserved the balsamic figs as sundae toppers.  Keep the glaze refrigerated* for up to a year.

** I recommend refrigerating this because of what I added to it- a vinegar reduction with nothing added does not need to be refrigerated.

Fig and Vanilla Balsamic Glaze- perfect with fish, chicken, grilled vegetables and meats, cheeses, berries and ice cream

Vanilla Ice Cream with Fig and Vanilla Glaze- here I used the balsamic figs I cooked in the vinegar

Fig and Vanilla Balsamic Glaze with Vanilla Ice Cream- Move over hot fudge, here something better!!!!

Bon Appetit Ya’ll!

🙂

Farmer Carroll

The Story of Seaside, Florida and a Food Lover

Carroll 2 Comments
We just arrived home from a week spent on the Emerald Coast of Florida.  The weather was delightful, lazy days on the beach, friends and family, cocktails at sunset, early morning outings, just plain old R & R!  We had heard about the town of Seaside, I even had been there briefly years ago after the Truman Show had popularized it, but when we arrived we were super surprised about the culinary mind trip we were going to go on!  We spent hours eyeballing restaurants menus, small markets, locally made pickles and jams, tasted butters and yogurt creamed a short trip away; we were in heaven.  Like the way the town of Seaside was established, with the focus on community,  the  food scene certainly practices this as well.  Any foodie visitor to the Emerald Coast should block a few hours for this gastrofantastic town!  Needless to say we came home inspired!!

Small town of Seaside- The Farmer's Market

Fresh NW Florida Local Vegetables- Such a difference in flavor

Organic Tea Leaves- We were able to make our own blends, fun for tea's, marinades, sweets!!

Fresh Jams and Eggs- We took some back to the house and had an amazing breakfast!

Farmers Market Poster- I tried to steal this but thought that might not fly in Seaside!

Great Salads- We found our lunch on the beach #nomnom

Stalks of sweet corn- They were picked the afternoon before!

Fresh Breads- This bakery uses all organic, local ingredients. She baked the breads the day before, they were so good. I went to the local creamery stand and go some of the fresh butter as my bread baking interest was sparked again!

Local Honey- Made an hour down the road, he had Tupelo, Wild Flower and Bay Leaf. Great example of buying direct from the farmer as our purchase came with a quick lesson on the state of honey bees, as well as a taste test of the different types of honey! Awesome!

The Modica Market- A great store, we spent an hour looking at all the specialty local items.

The Modica Market Bakery- Then I spent an hour trying to decide which treat to have- 🙂

Modica Market- Chefs Paradise

Florida Made Cheese- I may not be in the know, but I don't think we have to many cheese artisans in Florida, needless to say I was thrilled to find this tasty cheese!! WOO HOO!!

Local Support- The Community of Seaside is dedicated and built around community. The restaurants, markets and chefs follow suit.

Lady Bird Hot Sauces- The Pink Grapefruit Sauce was awesome- soooo good! Double Win for the ASPCA involvement!

Microgreens! The shoppers in Seaside eat well!!

House Pickled Backyard Goods- I really need to learn to "can", there is so much opportunity! Look for canned goods coming soon 🙂

Ping Tung Heirloom Eggplants! These are awesome, the skin is so tender, the seeds are not bitter - Perfect for Baba Ganoush!

Pickle Stand- A ton of different pickles, amongst other many items 🙂

Seaside CSA Garden- This was awesome, very youth oriented, which instills in the kiddo's that important issues can be fun!

Key Lime Pie on a Stick- Can you ever go wrong with pie on a stick?

Food Trucks of Seaside

Barefoot BBQ Food Truck- Sir Wes could not resist, 2 thumbs up!

The Melt Down, Grilled Cheese Food Truck- I spent my time over here, I am a sucker for fancy schmancy grilled cheeses!

Wild Bills Beach Dogs Food Truck-"If you can think it, We will do it"

Dear Seaside,

We are fat and happy- Thanks for the good times, we will see you soon!!!

The Piggo’s