Everything but the Kitchen Sink: Les Dames d’Escoffier Gourmet Garage Sale
January 11th, 2011 § Leave a Comment
Some of what I'm offering a la carte thanks to Chef.
To unearth buried treasure, look in the right places.
A trove of high quality kitchen goods sourced and curated by women who know food for a living will be ripe for the picking at the annual Les Dames d’Escoffier Gourmet Garage Sale on Saturday, January 29, 8 a.m. to 2 p.m.
As a new member of the Miami chapter, I’m excited to participate for the first time. My donation will be dish and glassware which in their past lives served as props for chef Michael Schwartz’s cookbook shoot last year.
Proceeds support our various fundraising efforts to foster regional agriculture, sponsoring organic school vegetable gardens, better nutrition and cooking education for area youth and our region’s farm labor force, as well as annual culinary and farming scholarships for exceptional young South Florida women.
More details, including the address to type into your Google Maps app, after the jump. See you out there.
Ever See a 2 1/2 Lb. Heirloom Tomato?
February 18th, 2010 § 1 Comment
If you haven't, you have now! Teena's Pride heirlooms are at their peak this week! If you're in her CSA or eat at Michael's Genuine, you're in luck.
Where's the guy with the bow and arrow?
Sous Chef Prudent is responsible for MGFD's Heirloom Tomato and Burrata Salad, among other items turned out of the food bar station.
At dinner last night...
Czech Spaetzel Is As Easy As One, Two, Three, Four, Five
August 5th, 2009 § 1 Comment
I’ve always been enamored with heirloom recipes and will be posting more of them every chance I can get on Kitchen Interviews, and also on Miami New Times, Short Order.
Here’s one that’s so simple, but it will knock your socks off.
Dish: Spaetzel
Origin: Czechoslovakia
Born-on date/Generations passed down: 3
Bequeathee: Robert Schwartz
Bequeathors: Valerie Breuer Schwartz (mother,) Ethel Weiss Breuer (grandmother,) and Jacob Breuer (grandfather)
Best thing about it: The taste inspires wonderful memories of childhood and loving grandparents.
Recipe:
- Combine three yolks into a crumble consistency with 2 cups all purpose flour using a wooden spoon
- Beat the crumble to oblivion with 1 cup of soda water (about 7 minutes or until stretchy as if there had been yeast added)
- Let rest in fridge for about 5 minutes
- Pull it out of the fridge and onto a cutting board; standing over a pot of boiling water with the cutting board, fling off pieces into the pot in batches of 10 using a chef’s knife; fish out after 3 to 4 minutes (or once they rise to the top)
- Dress with butter and salt
The spaetzel is traditionally served as a canvas for chicken paprikash or beef stroganoff, but the beauty is you can make it your own. I’d fancy mine with diced fresh tomato, chopped chive and parsley, shaved black truffle and Parmigiano-Reggiano.
