What’s Cooking in Southwest Florida
What’s cooking in SWFL
1 BUTTERNUT SQUASH SOUP Restaurant: Sea-Craft Waterfront Tiki Serves 4 to 6
3 butternut squash
1-2 cups vegetable broth
1-2 cups heavy cream
Olive oil
Honey
Salt and pepper
Parmesan, parsley, and balsamic reduction (optional)
Cut squash in half vertically and spoon out seeds. Lay on cooking tray. Lightly drizzle olive oil, salt and pepper. Roast squash at 375 degrees until fork tender. Before fully cooked down, scoop out squash from skin and place in pot. Add 1-2 cups vegetable broth (depending on size, just halfway up sides of squash). Simmer 10 minutes. Purée until smooth and thick. Add 1-2 cups heavy cream to thin out. Reduce to creamy souplike consistency. Add salt and pepper. Continue to stir while adding honey to taste. Serve in bowl or cup. If desired, garnish with freshly chopped parsley, grated Parmesan and balsamic drizzle for acidic contrast. Serve hot or cold. May be served as single-bite appetizer topped with Robiola cheese and chives.
3440 Marinatown Lane, North Fort MyErs; 239-257-3111, sEACrAfttIKI.COM
2 GRANDMA’S CHOCOLATE CAKE Restaurant: Norman Love
1 cup water
½ cup cocoa powder
1 cup buttermilk
¾ cup oil
2 large eggs
1½ teaspoons vanilla extract
2 cups all-purpose flour
1¼ cups sugar
¾ teaspoon salt
2 teaspoons baking soda Preheat oven to 350 degrees. Line two 8-inch cake pans with parchment paper. Bring water to a boil in sauce pan. Whisk in cocoa powder until fully incorporated. Set aside to cool, or put in refrigerator to cool faster. Combine buttermilk, oil, eggs and vanilla extract in bowl fitted with whisk attachment. Sift together flour, sugar, salt and baking soda. Add dry ingredients to wet ingredients. Mix on medium speed for 1 to 2 minutes. Scrape down bowl. Add cooled cocoa powder mixture to the bowl and whip on medium speed for 1 to 2 minutes. Portion evenly into prepared cake pans. Bake 35 to 40 minutes or until inserted toothpick comes out clean.
Chocolate Sour Cream Icing
1¼ cups butter
5 ounces Norman Love bakers chocolate
2½ ounces Norman Love 65% chocolate 3½ cups powdered sugar
1¼ cups sour cream
Melt together both chocolates and butter until smooth. Put mixture in bowl fitted with whisk attachment. Add half the amount of powdered sugar. Mix on low speed until incorporated.
Add sour cream. Mix on medium speed until combined. Add remaining powdered sugar. Mix on low speed for 1 minute. After cakes cool, slice in half horizontally using long serrated knife, to create two cake layers (total of four layers). Place one layer on a plate and top with dollop of icing. Smooth it out. Repeat for remaining layers. Once final layer is on top, ice entire cake.
11380 Lindbergh Blvd., Fort Myers; 239-990-8650, normanloveconfections.com
3 ARTICHOKE-GOAT CHEESE SOUFFLÉ WITH PICKLED CHANTERELLE MUSHROOMS Restaurant: The Continental Serves 4 Artichoke-Goat Cheese Soufflé
4 artichokes bottoms, cooked, 2½ inches diameter
8 ounces Bucheron cheese
¼ cup heavy cream
½ tablespoon chives
4 egg whites
Salt