For all my Florida folks who won’t be making it to New Orleans for Mardi Gras today, this recipe for Florida Jambalaya will allow you to laissez les bons temps rouler without ever leaving our fabulous state!
I discovered this recipe in Bon Appétit magazine about twenty years ago when I was just learning my way around the kitchen. After making this dish for the first time I thought, “Wow, I actually made that!” and I was officially hooked on cooking. This recipe has been one of my signature dishes ever since and over the years I’ve had the chance to make it for friends from Denver, Colorado to New York City and it has always, I repeat, always garnered rave reviews.
The word jambalaya has French origins, stemming from the word “jambalaia” which, according to Merriam-Webster, originated in Southern France as part of the Occitan language. This recipe for Florida Jambalaya differs substantially from the two traditional styles of Jambalaya, Creole and Cajun. Creole jambalaya hails from the French Quarter of New Orleans and originated as an attempt to make Spanish paella in the New World. Saffron, an intrinsic component of paella, was not readily available so tomatoes were substituted instead. Creole jambalaya also involves the essential component of Louisiana cooking called the “trinity”, a mixture of celery, onion and green pepper. This incarnation also calls for a combination of meats including chicken and/or andouille sausage as well as seafood. Cajun jambalaya, on the other hand, originated in the rural, low lying swamp country of Louisiana where crayfish, oysters and turtles were plentiful. It is smokier and spicier than Creole and does not call for tomatoes. The meat in the dish was usually browned to give the dish its color which is why it is often referred to as “Brown Jambalaya.”
Florida jambalaya is just that, Florida’s take on this Louisiana classic. It is, at best, loosely based on the traditional preparation in that it calls for sausage, seafood and rice. Instead of andouille sausage, this recipe calls for kielbasa and for the shrimp, Key West pinks make a delicious choice. The recipe itself is pretty straightforward and only takes about an hour to make which includes cooking time. As for a dry, white wine to use in the recipe, I like something with a French twist such as the Michel Redde Sancerre “Les Tuilieres” from the Loire or the Maison Joseph Drouhin Vaudon Chablis from Burgundy. In addition to imparting delicious flavor, both wine make excellent choices to enjoy paired with the finished product.
In addition to making a delicious accompaniment to your Mardi Gras festivities, Florida Jambalaya is also a delicious meal at any time of the year. I hope you enjoy it tonight as you and your guests laissez les bons temps rouler!
Cheers,
Florida Jambalaya
Serves 4
3 Tablespoons salted butter
3 garlic cloves, chopped
1/2 cup chopped onion
1/2 lb. Polska Kielbasa or other smoked sausage cut into 1/2″ pieces
1 cup long grain white rice
1/2 cup dry white wine
2 medium potatoes peeled and cut into 1″ cubes
2 1/4 cups canned chicken broth
1 4 ounce jar of sliced pimientos with juices
1/2 teaspoon turmeric
Cayenne pepper to taste
1/2 lb. uncooked shrimp, peeled & deveined
1/2 cup chopped fresh cilantro
Melt butter in a heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, 3-5 minutes (be careful not to let the garlic burn). Add the kielbasa and cook until it begins to brown, approximately 5 minutes. Add rice and stir to coat. Mix in potatoes, broth, wine , pimientos and turmeric. Season with salt, pepper and cayenne to taste. Bring to a boil and stir well. Reduce heat to medium-low and cover and cook until the rice and potatoes are tender and liquid is absorbed, approximately 25 minutes.
Mix in shrimp and cilantro. Cover and cook until shrimp are cooked, 5 minutes. Serve on a large platter and garnish with more chopped fresh cilantro.
As a BIG fan of The Barefoot Contessa (aka Ina Garten), I was delighted to come across her Valentine's Day men that's packed with flavor, yet also reasonably healthy. Her recipe for succulent Mustard-Roasted Fish is accompanied by Roasted Vegetables and followed by an impressive Coeur à la Crème with Raspberries for dessert.
Sound too difficult? I'm happy to say, it's surprisingly not!
Each one of these recipes highlights the freshest of ingredients and takes only a minimum of time and effort to prepare. For the Mustard Roasted Fish, snap up the freshest red snapper filets you can possibly find from your local fishmonger (these are from Captain Clay's Seafood Market here in Delray Beach). The rest of the preparation simply involves mixing the rest of the ingredients together which include crème fraîche, Dijon mustard, whole-grain mustard, capers and shallots and then liberally spreading the mixture over the fish.
The prepared fish is then baked in the oven for 10-15 minutes at 425 degrees and as it bakes, it creates its own heavenly sauce. Once it emerges from the oven, it is creamy, golden and gorgeous!
This fish is best served with a simple side such as tender, oven-roasted vegetables. Simply toss a combination of your favorite veggies such as fennel, fingerling potatoes, haricorts verts (French string beans) and asparagus together in olive oil and season liberally with Kosher salt and pepper. Scatter on a rimmed baking sheet and roast to your desired consistency.
As always, be sure to purchase the freshest ingredients you can find since they are the stars of the show! You may want to start by cooking the firmer veggies (potatoes and fennel) first and then adding the more delicate string beans and asparagus towards the end. They only need about 10-15 minutes of roasting, any longer and they may burn or get too mushy.
And if this menu doesn’t sound delicious enough, how about adding a stunning dessert to cap off the evening: Coeur à la Crème with Raspberries. "Coeur à la Crème" is French for "heart of cream" and is made using a specially formed, heart-shaped mold easily found at specialty cookware stores like Sur la Table.
This dessert can also be made a day ahead of time which frees you up for all your Valentine's Day gift shopping. The "coeur" is made from a mixture of cream cheese, heavy cream, confectioners' sugar, vanilla extract, vanilla bean and lemon zest which is combined and left to sit in the mold overnight in the refrigerator, wrapped in cheesecloth.
When ready to serve, simply unmold the crème onto a plate, spoon the raspberry sauce around the base and garnish with fresh raspberries. The rich, delicious vanilla and lemon-infused cream is decadent, yet has a lightness about it, and the tart flavor of the raspberry puree is the perfect accompaniment - ooh la la - let the compliments begin!
To pair with this delicious Valentine's feast, I recommend a zippy, racy white wine such as the Loveblock Sauvignon Blanc, New Zealand ($20), Michel Redde Sancerre Les Tuilieres ($28) or, of course, a bottle of decadent Champagne or other sparkling wine from the region of your choice. To see the Wine Atelier's entire selection of Valentine's Day wine recommendations, please click here. Also, for any of The Barefoot Contessa's recipes featured in this post, please clickhere.Cheers to a very Happy Valentine's Day,
If your goal is to dazzle your Valentine with a delicious home cooked meal without undoing all the good, healthy eating you did in January, this menu is just the ticket!
As a big fan of Ina Garten, I was delighted to see this menu from her that’s packed with flavor yet also leans towards the healthier side of things. It includes Mustard-Roasted Fish accompanied by Roasted Vegetables followed by Coeur à la Crème with Raspberries for dessert. Sound difficult? Actually each one of these recipes is pretty darn easy, you just need to let the fresh ingredients speak for themselves.
For the Mustard Roasted Fish, pick up some fresh red snapper filets from your favorite fishmonger. The rest of the preparation involves simply mixing together the remaining ingredients including creme fraiche, Dijon mustard, whole-grain mustard, capers, shallots and salt and pepper and spreading the mixture over the fish before baking it in a 425 degree oven for 10-15 minutes. As the fish bakes it makes its own delicious sauce and comes out looking beautiful! As long as you don’t overcook it, you’re all good.
The Oven Roasted Vegetables that accompany the fish include fennel, fingerling potatoes (I used purple potatoes for extra color), haricorts verts (French string beans) and asparagus. Again, you want to purchase the freshest ingredients you can find since they are the stars of the show! Be sure to start by cooking the firmer veggies (potatoes and fennel) first and adding the string beans and asparagus at the end. These more delicate vegetables only need about 10-15 minutes of roasting, any longer and they may burn or get too mushy.
As if the delicious dinner wasn’t enough, now it’s time to dazzle your sweetheart with dessert: Coeur à la Crème with Raspberries. “Coeur à la Crème” is French for “heart of cream” and this dish is made using a specially formed, heart-shaped mold which is easily found at specialty cookware stores including Sur la Table. This dessert can be made a day ahead which is always convenient and frees up your time for Valentine’s gift shopping and other important things. The “Coeur” is made from a mixture of cream cheese, heavy cream, confectioners’ sugar, vanilla extract, vanilla bean and lemon zest which is combined and left to sit in the mold overnight in the refrigerator, wrapped in cheesecloth. When you’re ready to serve it, simply unmold the cream onto a plate and spoon the raspberry sauce around the base and garnish with a few raspberries and ooh la la – let the compliments begin!
If you’re looking for the perfect wine to serve with this delicious feast, I recommend a rosé sparkling wine or Champagne. Not only do these sparklers make a lovely presentation, they are also delicious and pair remarkably well with food. To see The Wine Atelier’s Valentine’s Day Recommendations, please click here. Also, to access any of Ina’s recipes, please click here.
Wishing you all a very Happy, Delicious and Romantic Valentine’s Day!
Cheers,
While I am not the biggest football fan, there are two teams I definitely get nostalgic about. As a native Floridian, it may come as no surprise that the Miami Dolphins is one of them. I grew up watching and going to games with my family and who can forget "The Perfect Season"? I also lived in Denver for four years in the late 1990's when the Denver Broncos won back to back Super Bowls in 1997 and 1998. That was a very exciting time and needless to say I'm happy to be rooting for them again this year.When it came to choosing which dish to make for Super Bowl XLVIII I thought this recipe for the Denver Post's Pork Green Chile, one of the paper's most requested recipes of all time from their late Food Critic Helen Dollaghan, would be the perfect choice. Especially in light of Denver Mayor Michael Hancock's controversial wager with Seattle's Mayor Ed Murray promising him, among other things, some custom made skis as well as some of Denver's Green Chile in the unlikely event the Broncos lost. This comment has set off a wave of controversy, upsetting many folks from New Mexico where the chile is not only considered a sacred crop but is also the state vegetable. Personally, I think this is all a simple misunderstanding and let me tell you why.I think what the Mayor was referring to was the actual dish of Green Chile (also spelled Chili) rather than the green chile vegetable which Denver admittedly sources from nearby New Mexico in order to make this as well as many other dishes. Denver's delicious abundance of Mexican-inspired cuisine is one of the things I miss most about living there. In fact, some of my fondest memories of Denver involve margaritas and Mexican food at Benny's restaurant with my gals Piper and Christine. Now those were some good times! So the actual dish, not the vegetable, is what I think the Mayor was referring to and you can view the recipe for the Denver Post's Pork Green Chile by clicking here.Before you click on over though, a few helpful tips regarding the preparation:1.) I used thin-sliced pork loin chops although you can use almost any incarnation of pork you'd like (i.e. shoulder, chops).2.) I used three large jalapeños which worked well and added both a nice kick and good flavor to the dish but if you prefer more or less heat, adjust accordingly.3.) In the event you can't find fresh roasted green chiles, two cans of Old El Paso green chiles will do the trick.4.) It doesn't mention it in the recipe but be sure to salt the dish before you serve it. As with any dish you prepare, always check for seasoning before you serve it to your guests.5.) If you're looking for a beverage to pair with this dish, I think your favorite beer of choice would be best; however, if you're in the mood for wine, an off-dry Pinot Gris or Riesling would help tame the heat and refresh your palate.In the meantime I hope all this controversy blows over and everyone just enjoys the game, eats delicious food and has a great time. I'll be enjoying the Denver Post's Pork Green Chile, feeling nostalgic about Denver and rooting for my old home team - Goooooooo Broncos!!!!!Cheers,
I have to admit I’m not the biggest football fan, however there are two teams I do get nostalgic about. As a native Floridian, it may come as no surprise that the Miami Dolphins is one of them. I grew up watching and going to games with my family and who can forget “The Perfect Season”? I also lived in Denver for four years in the late 1990′s when the Denver Broncos won back to back Super Bowls in 1997 and 1998. That was a very exciting time and needless to say I’m happy to be rooting for them again this year.
When it came to choosing which dish to make for Super Bowl XLVIII I thought this recipe for Denver Post Pork Green Chile, one of the paper’s most requested recipes of all time from their late Food Critic Helen Dollaghan, would be the perfect choice. Especially in light of Denver Mayor Michael Hancock’s controversial wager with Seattle’s Mayor Ed Murray promising him, among other things, some custom made skis as well as some of Denver’s Green Chile in the unlikely event the Broncos lost. This comment has set off a wave of controversy, upsetting many folks from New Mexico where the chile is not only considered a sacred crop but is also the state vegetable. Personally, I think this is all a simple misunderstanding and let me tell you why.
I think what the Mayor was referring to was the actual dish of Green Chile (also spelled Chili) rather than the green chile vegetable which Denver admittedly sources from nearby New Mexico in order to make this as well as many other dishes. Denver’s delicious abundance of Mexican-inspired cuisine is one of the things I miss most about living there. In fact, some of my fondest memories of Denver involve margaritas and Mexican food at Benny’s restaurant with my gals Piper and Christine. Now those were some good times! So the actual dish, not the vegetable, is what I think the Mayor was referring to and you can view the recipe for Denver Post Pork Green Chile by clicking here.
Before you click on over though, a few helpful tips regarding the preparation:
1.) I used thin-sliced pork loin chops although you can use almost any incarnation of pork you’d like (i.e. shoulder, chops).
2.) I used three large jalapeños which worked well and added both a nice kick and good flavor to the dish but if you prefer more or less heat, adjust accordingly.
3.) In the event you can’t find fresh roasted green chiles, two cans of Old El Paso green chiles will do the trick.
4.) It doesn’t mention it in the recipe but be sure to salt the dish before you serve it. As with any dish you prepare, always check for seasoning before you serve it to your guests.
5.) If you’re looking for a beverage to pair with this dish, I think your favorite beer of choice would be best; however, if you’re in the mood for wine, an off-dry Pinot Gris or Riesling would help tame the heat and refresh your palate.
In the meantime I hope all this controversy blows over and everyone just enjoys the game, eats delicious food and has a great time. I’ll be enjoying my Denver Post Pork Green Chile, feeling nostalgic about Denver and rooting for my old home team – Goooooooo Broncos!!!!!
Cheers,
If you are a fan of food and wine and plan most of your travel around taking in the culinary and vinous sights you won't want to miss this very special Day Trip to Burgundy with The Cook's Atelier. Beaune is a mere 2 hour train ride from Paris on the TGV high speed train and a visit to this incredibly charming town is so worth it.We had the pleasure of spending a truly delightful day in Beaune, the wine capital of Burgundy, with Marjorie Taylor and her daughter Kendall Smith Franchini, Founders of The Cook's Atelier. Originally from the US, Marjorie and Kendall followed their bliss to France and started their new venture five years ago. Kendall had been living in France for ten years, going to school and then working for Christie's Auction House and wine importer Kermit Lynch. Marjorie was co-chef proprietor of the award-winning restaurant and cooking school, Ruby Beet Gourmet, in Phoenix, Arizona prior to making the move overseas. She had also studied at La Varenne cooking school under noted teacher and cookbook author, Anne Willan. Together, this mother daughter team decided they wanted to be on the same side of the pond and now offer market tours and hands-on cooking classes to students lucky enough to score a spot in one of their highly coveted classes. And for good reason, the "Market Tour & Lunch" class we experienced was hands down one of the highlights of our trip and the perfect option for a Day Trip to Burgundy.
Many people had recommended we see the Beaune market during our visit and we considered ourselves very fortunate to have Marjorie as our guide - there was so much to see! As we made our way through the vast marketplace, Marjorie introduced us to her favorite purveyors of produce, meats and cheeses. Everything from Bresse chickens to Truffe de Bourgogne beckoned - it was truly a feast for the senses. After we had procured the ingredients for our lunch, we took the short walk through the charming town of Beaune to the "atelier" (French for studio or workshop), a small but very elegant and inviting space. A beautiful zinc-topped farm table was the room's focal point as well as a large chalkboard featuring the day's menu. Two generously sized windows allowed sunlight to stream in, giving the space an ethereal feel and making for ideal food photography (coincidence?). To the right was the kitchen, already appointed with work stations where we would all help prepare the day's meal. Everyone got to participate and Marjorie was a very relaxed and patient instructor not to mention the lady can cook!
Once finished, we were treated to chilled flutes of Crémant de Bourgogne, Burgundy's sparkling wine, paired with Marjorie's delicious Gougeres which, up until that day, had always seemed too daunting to make. They were warm and divine right out of the oven and took the edge off of our hunger which we were just starting to notice. Soon after we sat down to a beautiful meal of Escargot with Parsley Butter followed by Monsieur Vossot's Filet of Beef with Late Summer Vegetables and Roasted Potatoes with Thyme. By the time our dessert of Summer Butter Cake with Soft Cream arrived at the table we had become fast friends with our fellow students, also visitors from other countries around the world.
With our meal we enjoyed local wines made from Chardonnay and Pinot Noir (Burgundy's specialty!) and since we also visited Maison Louis Jadot and Maison Joseph Drouhin during our trip I'd like to suggest a few of their wines to pair with this delicious meal. Burgundy is generally a pricy proposition, however, if you're looking for two great values, try the 2011 Drouhin Vaudon Chablis ($25) a citrusy, flinty Chardonnay with a racy acidity which will pair nicely with the rich escargot. For a red, try the 2010 Louis Jadot Chateau de Jacques Morgon ($32) with notes of black cherry and currant with a lovely minerality and supple tannins. If you're looking to kick it up a notch for New Year's Eve, try the 2010 Louis Jadot Meursault ($54), a rich, mineral-tinged white made from 100% Chardonnay, which would make a lovely pairing for the escargot. The 2009 Joseph Drouhin Clos de Mouches ($95), a delicious, cherry and spice-laced red with silky tannins made from 100% Pinot Noir, would complement the filet of beef beautifully. By the time we had finished our "lunch" it was around 5pm, and we were in no rush to leave the "atelier" with its deliciously inviting atmosphere. Reluctantly, we eventually said our goodbyes and made our way back to our hotel. All in all it was a fabulous and memorable day!To access any of the above recipes, just click the recipe names which will take you directly to The Cook's Atelier website. If your travels bring you to France, hopefully you'll be able to enjoy a Day Trip to Burgundy with Marjorie and Kendall to enjoy some of the special culinary delights this very special city has to offer.Bon appétit,
Lately, folks have been asking me what I’ll be making for dinner this New Year’s Eve, and what could be better than a meal inspired by a recent trip to France’s Burgundy wine region?
Last September we had the pleasure of spending a truly delightful day in Beaune, the wine capital of Burgundy, with Marjorie Taylor and her daughter Kendall Smith Franchini, Founders of The Cook’s Atelier. Originally from the US, Marjorie and Kendall followed their bliss to France and started their new venture five years ago. Kendall had been living in France for ten years, going to school and then working for Christie’s Auction House and wine importer Kermit Lynch. Marjorie was co-chef proprietor of the award-winning restaurant and cooking school, Ruby Beet Gourmet, in Phoenix, Arizona prior to making the move overseas. She had also studied at La Varenne cooking school under noted teacher and cookbook author, Anne Willan. Together, this mother daughter team decided they wanted to be on the same side of the pond and now offer market tours and hands-on cooking classes to students lucky enough to score a spot in one of their highly coveted classes. And for good reason, the “Market Tour & Lunch” class we experienced was hands down one of the highlights of our entire trip.
Many people had recommended we see the Beaune market during our visit and we considered ourselves very fortunate to have Marjorie as our guide – there was so much to see! As we made our way through the vast marketplace, Marjorie introduced us to her favorite purveyors of produce, meats and cheeses. Everything from Bresse chickens to Truffe de Bourgogne beckoned – it was truly a feast for the senses. After we had procured the ingredients for our lunch, we took the short walk through the charming town of Beaune to the “atelier” (French for studio or workshop), a small but very elegant and inviting space. A beautiful zinc-topped farm table was the room’s focal point as well as a large chalkboard featuring the day’s menu. Two generously sized windows allowed sunlight to stream in, giving the space an ethereal feel and making for ideal food photography (coincidence?). To the right was the kitchen, already appointed with work stations where we would all help prepare the day’s meal. Everyone got to participate and Marjorie was a very relaxed and patient instructor not to mention the lady can cook!
Once finished, we were treated to chilled flutes of Crémant de Bourgogne, Burgundy’s sparkling wine, paired with Marjorie’s delicious Gougeres which, up until that day, had always seemed too daunting to make. They were warm and divine right out of the oven and took the edge off of our hunger which we were just starting to notice. Soon after we sat down to a beautiful meal of Escargot with Parsley Butter followed by Monsieur Vossot’s Filet of Beef with Late Summer Vegetables and Roasted Potatoes with Thyme. By the time our dessert of Summer Butter Cake with Soft Cream arrived at the table we had become fast friends with our fellow students, also visitors from other countries around the world.
With our meal we enjoyed local wines made from Chardonnay and Pinot Noir (Burgundy’s specialty!) and since we also visited Maison Louis Jadot and Maison Joseph Drouhin during our trip I’d like to suggest a few of their wines to pair with this delicious meal. Burgundy is generally a pricy proposition, however, if you’re looking for two great values, try the 2011 Drouhin Vaudon Chablis ($25) a citrusy, flinty Chardonnay with a racy acidity which will pair nicely with the rich escargot. For a red, try the 2010 Louis Jadot Chateau de Jacques Morgon ($32) with notes of black cherry and currant with a lovely minerality and supple tannins. If you’re looking to kick it up a notch for New Year’s Eve, try the 2010 Louis Jadot Meursault ($54), a rich, mineral-tinged white made from 100% Chardonnay, which would make a lovely pairing for the escargot. The 2009 Joseph Drouhin Clos de Mouches ($95), a delicious, cherry and spice-laced red with silky tannins made from 100% Pinot Noir, would complement the filet of beef beautifully. By the time we had finished our “lunch” it was around 5pm, and we were in no rush to leave the “atelier” with its deliciously inviting atmosphere. Reluctantly, we eventually said our goodbyes and made our way back to our hotel. All in all it was a pretty fabulous and memorable day!
I really look forward to recreating this meal for New Year’s Eve and I hope you enjoy it as well. All of the wine recommendations are available through The Wine Atelier and to access the recipes, just click the recipe names in the above paragraphs which will take you directly to The Cook’s Atelier website. If you plan on traveling to France in 2014, I highly recommend a visit to The Cook’s Atelier. If you’re a foodie I think you would thoroughly enjoy it. Wishing you a very Healthy and Happy New Year!
Cheers,
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