Crazy for Coconut

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By Chef Judi Gallagher.

Coconut desserts have always been a popular spring treat, and with its distinctive smell and taste, coconut—at least for me—always evokes thoughts of warm weather and fun outdoor gatherings with friends. I like coconut in many forms, both sweet and savory, but I have to admit that, in spring, my favorite way to enjoy coconut is in cake form, whether that be a dainty cupcake or (even better) a huge slice of coconut cream-filled layer cake with cream cheese frosting and toasted coconut on top with cream cheese frosting and toasted coconut on top. Yum.

Here’s a fun fact for you about coconuts: They come from a Spanish and Portuguese word that means “monkey face.” Whole coconuts were often used as currency until as recently as the beginning of the 20th century, and coconut palms—the trees on which coconuts grow—are prolific in Florida and other tropical climes such as Hawaii and South America. Interestingly, in spite of their association with the warmer months, peak months in which to get the freshest coconuts are October through December, but here in Florida, we’re lucky to have access to them year-round.

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The New Age of Comfort Food

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By Judi Gallagher.

Let’s be honest. When I think of comfort foods, I don’t think of whole-grain pasta. I think of lobster, macaroni and cheese, puffed-up doughnuts, matzoh ball soup, noodle pudding. But with a plethora of healthy restaurants popping up all over town (see: Veg in Sarasota), the resurgence of farmers’ markets all across the country, and the popularity of healthy cooking blogs like Heidi Swanson’s 101 Cookbooks, comfort food is taking on a new meaning.

The down economy has, I think, forced people to turn their eyes inward—to their own kitchens. And while a heaping dish of Ina Garten’s macaroni and cheese is good every once in awhile, it’s not the most healthy thing to serve every night. (Cardiologist appointment for one, please!) Hence the emergence of “good” comfort food—fare that you can feel good about eating and that doesn’t sacrifice flavor.

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Spring Awakening

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By Judi Gallagher.

Ah, spring—you’re finally almost here! After a winter that included the Snowpocalypse in the Northeast and unseasonably cold weather for weeks at a time here in the Southeast (seriously, we Floridians don’t know what to do when we have to wear sweaters and closed-toe shoes for more than three days in a row), I am more than ready for some warm weather, lighter food, and more picnics on the beach.

Lucky for me (and for you), a great variety of fruits and vegetable come into season this month—everything from apples, nectarines, peaches and pears to asparagus, eggplant, snow peas, spring onions and zucchini. So get thee to your local farmer’s market and start browsing the produce stands—you’ll find everything you need for a great spring meal.

Asparagus is one vegetable, in particular, that can provide a variety of spring cooking options. Saute it with oil, garlic, shrimp, kosher salt and black pepper and serve with crusty bread for a simple but filling meal; serve it alongside steak for a healthy side; or let it take center stage in the form of a soup like the following. Served with saffron croutons, it’s a great go-to dish. Bon appétit!

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Cooking For You

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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?

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Pumpkin Love

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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.)

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A Sad Day For Foodies

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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.

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Cupcake Craze

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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.

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Great Dining Deals

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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.)

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Chef Judi’s Recipe for May

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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

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The Flavors of May

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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.

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