No cheese, please
Q. We recently had dinner at the charming Frenchy’s Table in Lauderdale-by-the-Sea. The duck was outstanding. Being gluten free, I wanted to make a sandwich using the scalloped potatoes as a substitute for bread. The scalloped potatoes were the best I have ever had. Could you please get the recipe for me? — Jane Reiser, Hillsboro Beach
A. Chef/owner Edith Barthelemy celebrated the third anniversary of her quaint, classic French restaurant, Frenchy’s Table (235 Commercial Blvd., Lauderdale-by-theSea, 954-533-2580, frenchystable.com) in October. On any given night expect to see Barthelemy greeting guests, serving plates or in front of the stove preparing traditional dishes. Coming from four generations of chefs, she knows the business well and wears many hats, aside from her toque.
Born in Limousin, France, Barthelemy explains “this business is in my blood.” Her family has owned and operated the same hotel restaurant for over 100 years in the village of Mortemart. In 1997, a green card lottery pick presented an opportunity and she packed her bags for the United States. Barthelemy became a citizen in 2008 and worked as a restaurant general manager for several years until opening Frenchy’s Table in 2014. The cozy dining room seats 27, with terrace seating for 15 people. Frenchy’s serves dinner only Monday through Saturday. Starting in January and running through season into May, Frenchy’s Table will be open on Sundays. Reservations are recommended.
Barthelemy serves all of her entrees with potato gratin dauphinoise, a regional recipe from France’s southeast region, Dauphiné. The American equivalent is scalloped potatoes. Unlike other recipes, there’s no cheese in Frenchy’s Table’s version. It gets its richness and creamy texture from the double cooking process, cream and butter. Ooh la la!
Q. My family has loved the hot raspberry wings from Chez Porky’s, in Pompano Beach, for over 25 years. I am heartbroken that this restaurant has shuttered after so many years. Is there any way to find the recipe for their hot raspberry wings? It is such a shame to have the recipe forgotten now that the restaurant is closed. I have tried many recipes I have found on the web but none come close. Any help would be deeply appreciated. — Susan Armeli, Pompano Beach
A. Susan is one of many readers who has requested this hot raspberry wing recipe. Although I tried several angles, it’s difficult when an establishment is closed. I did find a recipe that gets rave reviews on Driscoll’s website. Hoping this will be a good standin. I like that the wings are baked and not fried and the sauce uses fresh berries.
The recipe comes from Chef Rick Rodgers, who suggests the slightly sweet and spicy glaze could also work with salmon or on a roasted pork loin. For a less spicy sauce reduce the amount of hot red pepper sauce by half.