elizabeth

Minorcan-style clam chowder and white chicken chili with Datil peppers

Datil peppers arrived in Florida around 1777 when the Minorcans arrived in St. Augustine. While the pepper is related to other members of the capsicum family, it is very unique in flavor. It is as hot as a Habanero but also has a fruity quality. I’ve never tasted another pepper …

Read More »

Red miso soup with silken tofu and wild mushrooms

This is a great recipe for after the weekend when you may have indulged in eating a little too much. I like to make lighter soups and meals on Mondays sometimes. You can buy the miso paste at Rollin’ Oats or Whole Foods. Try not to boil it or you …

Read More »

Seasonal peach and blueberry crisp

The peaches and blueberries are at their peak! I had to make a dessert with these juicy, ripe peaches and perfect blueberries. This dish does them justice, I think. I tried a cobbler, but it was too heavy for me, so I made another dessert. It’s a lighter crisp.  

Read More »

Heirloom tomatoes are almost here!

When the Florida days get this hot and the nights aren’t much relief, I take solace in the fact that soon summer will be winding down and the fall harvest will begin. The end of August and the beginning of September is the time to eat tomatoes. In fact, it’s …

Read More »

Easy crab bisque at home in minutes

It’s easy to make crab, lobster or any other bisque at home, if you think about it ahead of time. When you eat shrimp, crab or lobster, shell them first (before you eat or serve) and freeze the shells in a freezer bag. It also helps to freeze four cups …

Read More »

Yellow heirloom gazpacho soup, thinly-sliced marinated sea scallops in lime and fresh tarragon over buttery leeks and pistachio-crusted chicken breast with tangerine salsa over Moroccan couscous

Myth #1: It doesn’t take a thousand ingredients to make an elegant meal. In fact, the simpler it is and the quality of ingredients you use make the difference. Here’s an easy summer menu that highlights this concept

Read More »