Scrumptious!

Here’s a holiday cooking scenario that I just know you’ve experienced before: You open your favorite cookbook and flip through your favorite dog-eared, food-stained recipes—the ones that your mom and grandmother cooked before you; recipes so familiar you can practically smell the flavors emanating from the pages. So you plan out your Thanksgiving menu to the very last detail, buy all the ingredients and, the night before, start prepping your feast—that is, until the phone rings, and it’s your 14-year-old niece telling you that she’s become a vegan and will not be eating meat or dairy. Can she have Tofurkey instead?

Then your sister calls to tell you that, in an effort to thwart holiday weight gain, she’s converted to a completely macrobotic diet. Your brother-in-law refuses to eat carbs—only protein—so can the presence of bread and mashed potatoes please be minimal? A great-aunt is allergic to pumpkin; someone else can’t have cinnamon. Pretty soon, your perfect holiday menu has become a Tofurkey-laden, macrobiotic, carb-free, pumpkinless mish-mash—and without any cinnamon to top it all off!

Believe me, I have so been there. For years, I catered my holiday dinner menus to the needs of my guests—to the point where there were sometimes two different kinds of mashed potatoes, two different kinds of cranberry sauces (some prefer fresh, some are Ocean Spray canned purists) and even several different main dishes on the table. Then one year, I realized I was about to pull all my hair out—so I took a deep breath and a step back.

Sure, I thought, the holidays are about food—but most importantly, they’re about being together with family and friends. If you don’t cater to everyone’s tastes, what’s the worst that can happen? After all, you’re the one doing the cooking—so cook for yourself and savor tradition. Cook what you enjoy. Focus on togetherness—chances are, once your family and friends see you doing that, they’ll do it, too.

Happy holiday eating,

Judi

Fall has finally arrived, bringing with it a plethora of yummy foods and excuse to cook like I’m in New England (even though temperatures are still hovering in the 80s in Southwest Florida). And anyone who knows me knows that I love pumpkin. So October, needless to say, is a great time for me: Not only is it my birthday month, but all things pumpkin-related make their way onto supermarket shelves and produce stands.

My pumpkin streak began with a trip to Sarasota’s Fresh Market recently, where I picked up pumpkin butter (which I spooned over cheese blintzes, yum), pumpkin pie, pumpkin waffle mix and a fresh-from-the-bakery pumpkin roll. Then I picked up a quart (OK, or two) of McClain’s famous pumpkin-flavored homemade ice cream—it’s seasonal and it’s my favorite. (Have it with a piece of pumpkin pie and you’ll swear you’ve died and gone to pumpkin heaven.)

And pumpkin can be savory, too—try it with some whole-wheat penne pasta mixed with a garlic, oil, rosemary, cream and some red pepper flakes (Martha Stewart has a great recipe right here). And if you’re looking for a pumpkin beverage to wash everything down, well, Blue Moon has got you covered: Their pumpkin-flavored ale is one of my favorite fall libations.

Now, by this point you’re probably wondering about the health benefits of all these pumpkin-y treats, and I’ve got you covered there, too: While I certainly wouldn’t recommend overdoing the sweets—or the ale—a recent article in The Washington Post confirmed that pumpkin is, indeed, a superfood, meaning that it contains tons of vitamins and minerals to keep us healthy and hearty. So go ahead and enjoy pumpkin season while it lasts—and if you have any great pumpkin recipes to share, please do so in the comments!

- Judi Gallagher

Today is a sad day for foodies: Gourmet Magazine is closing.

For one who was professionally nurtured and creatively developed by this standard bearer of culinary periodicals, it is indeed a loss! And, I do not know where to begin.

‘Gourmet Mag’ was an integral part of my life since my graduation from Johnson and Wales, back twenty-five+ spring-times ago. I lived for their eclectic, monthly covers and the editors’ incisive food commentary. The additional information on travel and life, in general, was just a welcomed added dimension.

Yes, I digest culinary magazines – page by page, picture by picture. I, cunningly, anticipated the cover and, somewhat sinisterly relished the months that I beat them to the punch — having already cooked the main cover dish on ABC7 or tossed the idea on my blog.

Michael Green, the famed wine consultant from Gourmet Magazine and I cruised to Alaska several years ago on a Crystal food and wine spectacular. In typical, practical ‘Gourmet’ fashion, Michael taught me that fine wine should be judged not on price point, but on the deeper nuances of ‘dish matchability’ and individual taste-preference.

On an even more personal note, my step son, Sean, delivered a subscription to Gourmet on our first Christmas together – and has followed through ever since.

The times they are a changin’: not all for good, not all for bad – and many, simply, with raw emotion that manifests a changing economy – and a new order of things!

Who doesn’t love a cupcake? There’s something so satisfying about these sweet treats: They’re made of cake, they’re topped with frosting and, best of all, they’re individually sized for personal perfection.

Cupcakes are experiencing a surge in popularity, and bakeries—and cupcakeries—are popping up all over the U.S., taking a page from the book of the famed Magnolia Bakery in New York City. In Sarasota, Cupcakes-a-Go-Go has taken flight, offering a delectable array of confections in traditional flavors and frostings, as well as more exotic icings, including lime. Sprinkles, the well-loved Beverly Hills-based cupcakerie, has experienced a phenomenal growth in popularity, and their pre-packaged cupcake mixes are now sold en masse at Williams-Sonoma stores all over the country (shoppers can choose from chocolate, vanilla, banana, lemon, spice and red velvet flavors). Cupcake cakes have become increasingly popular at weddings and parties, as well.

But the home cook need not despair—you don’t need to be a pastry chef to whip up a delightful batch of cupcakes. Here some tips to make your cupcake-making experience even more fun:

• Use an ice-cream scoop to fill your cupcake liner. It will make the whole process neater.
• Fill your liner ½ to ¾ full, otherwise your cupcake will bubble over.
• You don’t need a “cupcake recipe” for tasty cupcakes. Traditional cake recipes will do.
• Place your treats in the middle rack of your oven for an even baking experience.
• Get festive with your frosting. A basic buttercream recipe can easily be altered to add color and flavor. Experiment and have fun!

Just for fun, here are a few of our favorite cupcake recipes:

Doughnuts and Coffee Cupcake: http://cupcakeblog.com/?p=86

Magnolia Bakery’s Vanilla Cupcakes: www.recipelinks.com/cookbooks/2005/0743246616_2.html

Ina Garten’s Chocolate Cupcakes with Peanut Butter Frosting: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html

Happy baking!

-Judi Gallagher

These days, we’re all about budget dining. And with the economy being what it is, a great dining deal is an even bigger cause for celebration. So I’ve come up with a couple of ways to help you scrimp on cash–but not on flavor.

Happy hours. Everyone loves happy hour–it’s a great way to unwind after work. But it’s also a fantastic way to grab great-quality food and drinks at a low price. Many restaurants offer happy hour; one I’m loving right now is Fleming’s Prime Steakhouse & Wine Bar’s new “5 for 6 ‘till 7” promotion. You can choose from 5 mixed drinks, 5 glasses of wine and 5 appetizers, and everything costs just $6 until 7 p.m. Best of all? The happy hour runs Monday through Friday, so if you’re jonesing for a martini on Sunday night, just head on over. (Be sure to try the calamari and the crab cakes while you’re at it.)

Street food. Say you’re in New York or San Francisco or Philadelphia and it’s lunchtime. Sure, you could dip into a restaurant for a bite, but chances are you’ll wind up spending at least $15. Why not indulge in American institution–food from a street vendor’s cart? After all, is there anything more satisfying than an authentic Philly cheesesteak, a real New York hot dog or tasty tacos from a taqueria in San Francisco?

Coupons. Not just for your run-of-the-mill places anymore–nowadays, fine-dining restaurants are offering great deals on dinners, whether it be a free appetizer or a 2-for-1 special. Check the Internet, magazines and even the restaurant itself for these specials. Another great way to get discounts is by joining a restaurant’s mailing list–members are often alerted to good deals or get special “members-only” coupons and savings.

What great dining deals have you found lately? Leave a comment and share!

- Judi Gallagher

Grilled Jumbo Prawns with cucumber mint salad and yogurt dressing

1 yellow bell pepper
1 red bell pepper
½ red onion sliced very thin
1 large English cucumber, skin on
4 large fresh tomatoes, diced
1 yellow tomato diced
1 bunch scallions, chopped
2 Tablespoons minced flat leaf parsley
2 Tablespoons fresh cilantro, minced plus 1 teaspoon
3 cloves garlic smashed
6 Tablespoons extra virgin olive oil
Juice of 2 lemons
Kosher salt
Fresh ground white pepper

8 jumbo shrimp, cleaned and deveined, tail on
Olive oil
3 Tablespoons plain Greek yogurt
1 teaspoon fresh lime juice or lemon juice
Salt and pepper as needed

Heat grill to medium high. Brush shrimp with olive oil
Grill shrimp on double skewer to prevent curling. About 2-3 minutes per side until pink.
Thinly slice bell peppers, removing core and seeds. Chop cucumber. Add tomatoes and cucumbers to thinly sliced peppers. Gently toss in scallions and fresh herbs.

In a separate bowl, mix the garlic with the lemon juice until well blended. Season with salt and pepper to taste.
Pour the dressing over the salad and toss lightly.
Place a serving in the center of the plate. Lay grilled shrimp on top

Mix the yogurt and lemon juice with one teaspoon cilantro. Top center of shrimp with a dollop of yogurt dressing.

Happy Mother’s Day—here’s to the flavors of May!

- Judi Gallagher

The flavors of May always inspire me—from Cinco de Mayo I see the bright red colors of tomatoes tossed with deep green fresh cilantro and the orange hue of grilled papaya wedges, all married together with sliced marinated hanger steak (and that is just the first part of May!).

Mother’s Day is a time for Sunday brunch and cheese blintzes with almond and pecan- peach sauce or in my case, a grilled porterhouse steak with a spicy arugula and roasted red pepper salad with a dot of creamy goat cheese followed by fresh strawberry shortcake. As it continues to warm, I search for lighter sauces and fruit-laden desserts. A splash of apricot nectar in a tall glass of unsweetened iced tea and a grilled salmon BLT with sliced avocado on grilled sour dough bread sings mid-springtime in my kitchen.

We say a fond farewell to Florida strawberries but a welcome greeting to the berries of California—not to mention those wonderful artichokes. By the time Memorial weekend comes around, I am in glee with anticipation of basting the chipotle-rubbed beer can chicken on the grill alongside shrimp macaroni salad and homemade lemon basil sorbet.

With the heat of Southwest Florida also comes the time to move your herb plants over to the windowsill. Since I have an abundance of basil, I will make a large batch of pesto and then freeze the batch in an ice cube tray. That way I only take out 2 cubes at a time to toss with fresh pasta or brush on grilled swordfish.

- Chef Judi Gallagher

The other day, in true Carrie Bradshaw (foodie) style, I had a thought: I couldn’t help but wonder–why are doughnuts the perfect accompaniment to a cup of coffee? And what makes the perfect doughnut? As I waited for my coffee to percolate, I started pondering the options.

Now, I consider myself a coffee elitist. I am very picky about my coffee (see more on that subject in previous blog) And as far as pairing pastries with my coffee goes, I’m discovering that there’s a sort of doughnut loyalty. Some people swear by Dunkin’ Donuts, others by Krispy Kreme, still others by Publix Bakery.  Buddha Belly Doughnuts, which just opened in Sarasota, is gaining a following as well; their doughnuts are homemade and organic in shape; large but not overwhelming, doughy but not dense.

What it comes down to, I think, is the emotional attachment. Doughnuts are comfort food–something that we rely on to bring us to a place of familiarity.  What’s better than brewing a cup of coffee and then sitting down to breakfast with the newspaper and a fat doughnut, your pet at your feet and your family surrounding you? Not much, especially in these crazy times!

So tell me: What’s your favorite doughnut? Do you have a favorite flavor? And do you agree that doughnuts are a comfort food?

- Judi Gallagher

Full disclosure: My thumb is not green. In fact, it’s more pink than anything else. I don’t grow my own food. But that doesn’t stop me from enjoying the downtown Sarasota farmer’s market every Saturday morning, and if you’re like me–more pink thumb than green thumb–it shouldn’t stop you, either.

The market is held on Lemon Avenue every Saturday morning from 7 a.m. to 1 p.m., and not only is it a place to see and be seen–for dogs as well as humans–it’s a great place to buy all the fresh, locally grown produce you’ll need for a week of cooking. I’m a big fan of the Asian spinach that can be found there, and the Worden Farms stand is a fantastic place to buy organic produce, from herbs to colorful fruits and veggies. (The Ritz-Carlton, Sarasota is a big fan of Worden Farms’ produce.) You can get local honey a few booths down–it’s supposed to help relieve pollen allergies–and pick up fresh flowers for your springtime table, perfect for setting the scene for a great meal.

But my favorite new addition to the market is the fish monger, who has set up shop on the corner of Lemon and Main near the Brooks Brothers store. His swordfish is out of this world–you’ve got to try it!

A few tips for those buying fish at the market or grocery store: Always ask if the fish is fresh or frozen and when it was caught. Then buy two small pieces to cook and try for yourself at home. Be sure to try the fish from the market, though–you’ll be heading back to pick up more for sure!

- Judi Gallagher

Call it spring cleaning or merely the fact that the doors barely closed from over crowding. Either way our freezers were in desperate need of reorganization. It started with the loss of 12 mini cups of Haigen Daz strawberry ice cream .

Who says you can’t make something special from the freezer?

Had I really eaten all those little cups or had I just buried them behind the Golden Blintzes and boneless chicken breasts? So… needing to take control, Sunday afternoon I had my husband empty the freezer in the garage and the large freezer in our kitchen. We lined everything up on the kitchen counters in groups- proteins, frozen fruit (for smoothies), containers of homemade chicken soup (God forbid a cold breaks out, we are covered) and about 20 pounds of unidentified freezer burnt items. Here is what we have on the inventory list:

7 bags of frozen peas (anyone have any pea ideas?)

8 packs frozen chicken breast- (it is a security thing-makes me feel that if a busload of people came by and wanted chicken parmesan, I could do my part.)

4 bags opened frozen peaches for those smoothies

6 packs of sweet Italian sausage, screaming to become a pot of spaghetti sauce

9 bottles spring water (great for power walking when I actually remember to open the freezer and grab one.)

3 roast beefs (I know, sounds crazy but when all else fails, unthaw and have hubby rub with garlic salt and olive oil and grill.) and yes…

All those mini strawberry ice cream cups

So, now the freezer are organized and there is plenty of space in each until I over- shop and neurotically stock 8 more packs of chicken breasts and a few more roast beefs and figure out a good recipe  using frozen peas.

-Judi Gallagher