First up, I chose to make the Roasted Broccoli with Lemon and Parmesan, courtesy of Full Earth Farm located in Quincy, Florida. This recipe is very easy to make and the finished product looks and tastes incredible!
Roasted Broccoli with Lemon and Parmesan
- 1 large or 2 small heads of broccoli
- 2 tablespoons extra virgin olive oil
- ½ teaspoon coarse salt
- ½ teaspoon coarsely ground black pepper
- 1 lemon zested and juiced
- ½ cup shaved Parmesan cheese
2) separate broccoli crown and stalk. Cut crown into bite sized florets. Peel stalk with a vegetable peeler and cut into ½ inch thick strips.
3) Toss florets and stalk strips with oil in a large bowl. Add salt and toss to coat. Pour broccoli onto prepared baking sheet
4) Roast 20 minutes, tossing once or twice, until broccoli is tender and dark brown in places.
5) Transfer roasted brocoli into a large bowl. Add pepper, lemon zest, and 1 teaspoon of lemon juice. Toss to combine. Transfer broccoli into a serving bowl and top with shaved Parmesan.
|It’s really a very easy recipe, and the shaved Parmesan can be substituted for grated, which is what we did. I had a friend over helping me cook these dishes and she couldn’t keep her hands out of the broccoli bowl! I had to threaten that she would be last to be served if she couldn’t stop nibbling these!! The result was a crispy and tangy masterpiece that was softened by the cheese, and it was a hit with us.|
The second recipe was for Hua Moa Tostones, brought to us by Chef Michael Schwartz from Michael’s Genuine Food and Drink, based out of my hometown of Miami. These tostones were a little more effort to prepare but they were delectable, and not many were left, as my sous chef once again got a little overeager and snapped them up!
Hua Moa Tostones
Makes 12 to 16 Tostones
- Unripe (green) hua moa plantains, peeled and sliced into 1 ½ inch rounds
- Vegetable oil for frying
- Coarse salt to taste
2) Heat 4 inches of oil to 350 in an electric fryer or deep pot. If you don’t have a deep fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles crce around the end, oil is ready.
3) Fry plantain rounds all together about 1 ½ minutes, or just until they start to turn golden.Remove from the fryer with a slotted spoon and transfer to an aluminium bowl. Cover with plastic wrap and let rounds sit 5 minutes. Leve oil at temperature on stovetop.
4) Place one round at a time, cut side up on center of a lightly oiled wooden wooden cutting board. Using both hands on each side, take another small oiled board or flat surface and press down evenly, flattening plantain round to a ½ inch thick disc. Carefully lift top board. The plantain disc will now be about 4 inches in diameter. To remove, carefully slide a chef’s knife under disc and transfer to a plate. Repeat, placing sheets of parchment paper between layers of plantains
5) Fry discs, this time in batches of 3 or 4 without crowding, 2 to 3 minutes, or until golden brown. With tongs, transfer plantains to paper towels to drain. Season generously with salt and serve immediately.
|These were seriously delicious and had all the flavor of the plantain with the perfect amount of salt and crunch. I ate these like chips, and we made many more than the recipe actually called for. I also changed one of the steps and smashed my plantains after their first frying between two pieces of wax paper and a rolling pin. So seriously yummy.|
If you’re looking for a cookbook that really delves into the tastes of Florida and you want to see some of the lovely little farms and restaurants that make Florida such a popular destination and a cool place to live, you seriously need to check out this book. Not all of the recipes have pictures to go along with them, but this is a cookbook that shines beautifully with Florida’s native foods and the people who love them. An excellent foray into Florida cooking. Recommended.
Hop on over to Jill’s blog on Friday where our tour will end with a mightily magnificent dessert!
This book was provided as a complimentary review copy.