Sun Sentinel Palm Beach Edition
Nice spice: Mussels Al Salto
Asperitas pavlova
Q. There is a little Italian restaurant named Broccolini Cafe in Cooper City. They have an appetizer on their menu called Mussels Al Salto, which is excellent. They use the larger New Zealand mussels in this appetizer and it’s served in either a red tomatobased sauce or a white sauce. I prefer the red, which is tomato, lots of garlic and some other spices. Any chance you can do your magic and get the recipe for the red sauce one? — Charlie Mussoline, Cooper City
A.
You’re right, Charlie. The New Zealand green lipped mussels that chef/owner Luca Villar uses for his Mussels Al Salto at Broccolini Café (Embassy Lake Shopping Center, 2535 N. Hiatus Road, 954-848-4030, broccolinicafe.com) are just one of the reasons this dish is so popular. The mollusks are known for their iridescent green shells, green lips around the edges, plump size and sweet taste profile. That, coupled with “a generous portion size and just the right spices,” explained Chef Villar.
Broccolini Café has been a long time in the making. Villar, who hails from Torino, Italy, started cooking at age 14. His career took him to Switzerland before he landed a chef ’s job in Washington, D.C., in 1981. Villar moved to New Jersey and launched Broccolini Café in 1987. After several successful years, he sold the business and moved to Florida, settling in Sarasota in 2005. In 2012, Villar headed to Cooper City and Broccolini Café was reimagined. Buon appetito!
Q. I just uncovered Carol Tunkel’s brisket recipe from your “You Asked For It” column. It sounds delicious and am planning to make it for the Passover holiday. Do you think I can make this ahead and freeze to reduce my lastminute cooking schedule? Brisket always tastes better when made ahead. Your input would be appreciated. — Gerrie Levine, Boynton Beach
This query comes on the heels of a friend’s recent request for a brisket recipe. So I’m sharing it for those who missed it the first time around. This recipe first appeared in the Sun Sentinel in 2010. Carol Tunkel’s brisket recipe won her and her granddaughter Caitlin a trip to the Grammys after participating in a national contest featured on “The Rachael Ray Show.” Although the recipe is appearing after your Seder feast, I was able to respond to Gerrie in time for her to plan her holiday cooking schedule. Based on the recipe’s rave reviews, chances are you’ll want to make this well past the holiday season.
To make ahead, cool cooked brisket completely. Wrap tightly in plastic wrap and foil and freeze up to two months. Freeze sauce separately. Depending on the size of your brisket, thaw in the refrigerator 24-48 hours. Preheat oven to 300 degrees F. Slice brisket and place in an ovenproof pan, pour sauce over brisket. Cover with foil and rewarm in oven until heated through, about 10-15 minutes. Pesach Sameach!
A.
Prep: 30 minutes Bake: 1 hour hour Makes: 8 servings Wait: egg whites, at room temperature teaspoon vanilla extract teaspoon cream of tartar pinch salt cup sugar ounces fresh blueberries cup sugar Finely grated zest of 1 lemon teaspoon cornstarch dissolved in 1 tablespoon water pint heavy cream tablespoons sugar teaspoon vanilla extract Press a large square of parchment paper into a 9-inch round cake pan, lining bottom and sides, leaving some overhang. Heat oven to 275 degrees.
For meringue, slide egg whites into mixer bowl. Drop in vanilla, cream of tartar and salt. Using the whisk attachment, whip frothy, about 30 seconds. Still whipping, slowly cascade in sugar to form glossy, sturdy peaks, 2-3 minutes.
Scrape meringue into the prepared pan and spread out. No need to level the surface; revel in the undulating topography. Bake until the top is golden and feels crisp to the touch (center will be soft), 1 hour. Turn off heat, and let meringue cool in the oven, at least 1 hour.
For berries, tumble half the berries into a large saucepan. Stir in sugar and zest. Cook over medium-high heat, mashing into a purple sauce, about 3 minutes. Stir in cornstarch slurry; let thicken, 30 seconds. Stir in remaining whole berries. Let cool. For cream, whip cream, sugar and vanilla to soft peaks.
Grasping parchment, pull meringue out of pan; peel off parchment. Just before serving, slide berries into cream and fold gently once or twice, leaving bold streaks of white and purple. Heap onto meringue. Admire. Slice and serve.