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What’s cook­ing in SWFL

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What’s Cook­ing in SWFL

1 TABOULI Restau­rant: Ka­reem’s Le­banese Kitchen Serves 4-6 ¼ cup lemon juice ½ cup ex­tra vir­gin olive oil ½ ounce bul­gur wheat ½ pound fresh pars­ley, fine chop ½ pound plum toma­toes, fine chop 2 ounces Span­ish onions, fine chop ½ ounce fresh mint, fine chop 1 tea­spoon salt ¼ tea­spoon all­spice Com­bine lemon juice and olive oil, then add bul­gur wheat and let stand for 2 min­utes. Add re­main­ing in­gre­di­ents and then toss and serve. 4270 Tami­ami Trail East, Naples; 239-315-4167; ka­reem­skitchen.com 2 ONION SOUP Restau­rant: Blanc Serves 8 6 ta­ble­spoons but­ter 1 ta­ble­spoon olive oil 3 pounds medium-sized yel­low onions, peeled and thinly sliced Salt 1 ta­ble­spoon flour 2 cups cream sherry 2 cups white wine 6 cups beef stock Freshly ground black pep­per 1 baguette 1 pound Swiss cheese, shred­ded Melt 3 ta­ble­spoons but­ter and the oil in a large, heavy pot over medium-low heat. Add onions, cover and cook about 20 min­utes, stir­ring oc­ca­sion­ally un­til soft and translu­cent. In­crease to medi­umhigh, un­cover and sea­son to taste with salt. Sauté, stir­ring of­ten un­til onions are very soft and deep-golden brown. Re­duce heat to medium, sprin­kle with flour and cook 2-3 min­utes, stir­ring con­stantly. Add sherry and wine, stir­ring to blend over the heat about 2-3 min­utes, then add beef stock. Sea­son to taste with salt and pep­per, sim­mer about 30 min­utes. Ad­just sea­son­ing to taste. Crou­tons Pre­heat oven to 425 de­grees and slice baguette into ½-inch thick slices. But­ter both sides with re­main­ing but­ter, toast in oven un­til golden brown on both sides. Fill up in­di­vid­ual oven­proof bowls with onion soup, then place 3 slices of toast on each bowl. Spread a thick layer of cheese on top of crou­tons. Set bowl in bak­ing pan, place in oven and broil un­til cheese is melted and golden brown. If soup was made in ad­vance, re­heat on top of stove un­til first boil be­fore set­ting it up in the bowls. 13451 McGre­gor Blvd., Fort My­ers; 239-887-3139; blan­cen­ter­tain­ment.com 3 LASAGNA Restau­rant: Fresh Fit Foods Serves 4 ½ cup chopped onion ¼ cup chopped car­rot ¼ cup chopped cel­ery Olive oil, salt, pep­per 1 ta­ble­spoon chopped gar­lic 2 cups raw shred­ded kale 1 cup diced salted raw zuc­chini 32 ounces canned San Marzano toma­toes 2 tea­spoons dried Ital­ian sea­son­ing 2 pounds lean ground beef or tur­key 2 large sweet pota­toes Parme­san, moz­zarella or ri­cotta cheese, if de­sired Freshly chopped basil Sweat onion, car­rot and cel­ery in about 2 ta­ble­spoons olive oil for 5-7 min­utes.

Add gar­lic, kale and zuc­chini, sauté for ad­di­tional 3-5 min­utes. While cook­ing veg­gies, hand-crush the canned toma­toes, then add them and juice from the can to sautéed veg­eta­bles. Sim­mer sauce for 30 min­utes on medium-low heat. Sea­son with dried Ital­ian sea­son­ing, salt and pep­per. Brown beef or tur­key in sep­a­rate pan. Drain fat, add meat to the sauce and sim­mer 20-30 more min­utes. Care­fully slice sweet pota­toes on a man­dolin, pa­perthin. Place small amount of meat sauce in greased casse­role dish and evenly coat bot­tom of dish. Place thin, even layer of sliced sweet pota­toes and fol­low with sauce. Al­ter­nate lay­ers 3-4 times un­til dish is filled ½ or ¼ inch from top. While lay­er­ing lasagna, add cheese if de­sired. Bake in 350-de­gree oven 40-45 min­utes or un­til sweet potato is ten­der. Re­move from oven and let stand 15 min­utes be­fore cut­ting. Gar­nish with freshly chopped basil. 9201 Brook­wood Court, Bonita Springs; 239-595-2503; fresh­fit­naples.com 4 BEACH BREAD Restau­rant: PierSide Grill and Fa­mous Blow­fish Bar Serves 1-2 ¼ loaf French bread 2 ounces gar­lic but­ter 1 ounce bleu cheese 2½ ounces shred­ded ched­dar ½ ounce onion, juli­enned (about 8 pieces) 1 thickly cut tomato slice, diced 1½ ounces shred­ded moz­zarella ¾ ounce chopped green olives Cut French bread in half length­wise, then in half again cross­wise. Spread the fol­low­ing evenly over the bread: gar­lic but­ter, bleu cheese crumbs, half of the ched­dar, onion, diced tomato, moz­zarella, olives and the re­main­ing ched­dar. Press top­pings onto the bread to form a seal. Bake in a con­vec­tion oven at 375 de­grees for about 12 min­utes. Great to dip in mari­nara sauces. (Or wrap bread tightly and store for later, up to two days.) 1000 Es­tero Blvd., Fort My­ers Beach; 239-471-0136; pier­side­grill.com

5 COASTAL GIMLET Restau­rant: Point 57 Serves 1 1½ ounces in­fused vodka* 1 ounce fresh lime juice ½ ounce sim­ple syrup ½ ounce Li­cor 43 Shake all in­gre­di­ents over ice and strain

into a coupe or mar­tini glass. * In­fuse one bot­tle of vodka with one pineap­ple and two hand­fuls of sage 3-7 days be­fore you plan to use it. 3522 Del Prado Blvd. South, Cape Coral; 239-471-7785; point-57.com

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