Seated App

Month: September 2023

Andalusian Gazpacho

Posted on by Admin General

Traditional Spanish Gazpacho is served by the glass, and at one of our favorite restaurants, Flanigan, in Puerto Portals, Mallorca. It is presented in chilled, icy-cold ceramic vessels. The wisdom behind this presentation? “Chilling the ceramic ‘glasses’ maintains the perfect temperature.” This rendition of gazpacho leans more towards a refreshing drink than a typical soup, making it the ideal choice when the scorching sun calls for something cold, salty, and nourishing.

Mallorca’s culinary tapestry is woven with Mediterranean influences and a rich palette of local ingredients. While gazpacho may not be a traditional Mallorcan dish, the island boasts its own unique culinary traditions and offerings. So, while some gazpacho recipes call for the inclusion of bread, simplicity reigns supreme here. This version embraces healthfulness and the pure, unadulterated flavors of fresh, ripe vegetables. Croutons are thoughtfully provided on the side, along with peppers and onion, for you to add or omit as you like.

As always, this recipe can be easily adapted to your dietary preferences, and you can get creative with presentation. Chilled shot glasses or small bowls make for an elegant offering at a dinner party.

Store any leftovers in an airtight, non-reactive vessel, and note that the flavors may intensify as the gazpacho sits in the refrigerator. You may find it is even tastier after two to three days.

Yield: 6 servings (about 6 cups)

Prep Time: 15 minutes

Cook Time: 1 hour or more

Asparagus Fries

Posted on by Admin General

I first discovered Asparagus Fries at the Pritikin Longevity Center, a delicious alternative to traditional potato fries, they were served as a snack, with a freshly made tomato sauce—so delicious! Pritikin’s lifestyle and dietary approach is focused on managing and preventing chronic disease through a combination of healthy eating, regular exercise, and stress management. One of their tenets is to emphasize a plant-based diet, high in fiber.

These “fries” are made by coating asparagus spears with a seasoned breading or batter, then frying or baking them until they are crispy and golden brown. The result is a crunchy and flavorful snack or side dish that can be enjoyed on its own or paired with various dipping sauces. As you can imagine, they can be healthful or decadent, determined by the coating, cooking method, and dipping sauce. Experiment with different seasonings to create your own unique flavor combinations that work with your dietary preferences.

Asparagus Fries are the perfect side dish for my Salmon Burger,  Vegetable “Meat” Loaf, or any simply grilled fish, and I recently served them in a silver mint julep cup with warm tomato dipping sauce on the side—an elegant presentation for stationary hors d’oeuvres. The Pritikin version was wonderful and satisfying, so with a slight tweak, this recipe is still healthy, and it is tasty enough to serve to guests.

Whether you prefer thick or thin varieties, select a bunch of asparagus with firm stems and tightly closed tips. While it is best to use them immediately, you can store them by standing their stem ends in a bowl of cold water and placing them in the refrigerator for a day or two.

Yield: 4 servings (about 5 spears per guest)

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Chez Jean-Pierre’s Fresh Artichoke Vinaigrette

Posted on by Admin General

To say the Leverrier family and their renowned restaurant, Bistro Chez Jean-Pierre, is sorely missed would be an understatement. For many Palm Beachers it was a place of both solace and celebration. A place where one went to enjoy dinner with family and friends, or simply wandered in after a gala in search of good food and a seat at the bar. For more than 25 years Bistro Chez Jean-Pierre was a coveted reservation.

We miss David’s wine recommendations, and his mother Nicole’s willingness to squeeze in a hungry regular—it was a game of chess! Certainly, we miss the place, the chef, and some of his wonderfully delicious dishes from the Dover Sole Meuniere to his warm, crispy bread. The Palm Beach Post’s restaurant critic, Paul Reid, said it best: “This is where adjectives fail, so we’ll keep it simple: Chez Jean-Pierre is simply perfect.” Well, it was.

The Fresh Artichoke Vinaigrette was an expertly cooked whole artichoke, with the choke removed from the heart so the center could be filled with the delicious vinaigrette for dipping.  The plate was garnished with squares of roasted red pepper, and delicately chopped chives. We loved to pile the garnish into the center dipping sauce—even Jean-Pierre’s garnish was made with love.

My husband and I have been longing for this dish, its creamy texture is so satisfying; and as with most all Jean-Pierre’s dishes we knew it was made with honest, healthful ingredients, yet felt delightfully decadent.

After several conversations with retired kitchen staff, and the food memories those conversations sparked, I pieced together the recipe. While my husband likes his sauce in a dipping dish, I prefer mine poured into the center à la Chez Jean-Pierre, and always accompanied by hand wipes—ours wrapped in garden herbs with a slice of lemon.

Our beloved restaurant, and the family who created it, are sorely missed, but enjoying our Fresh Artichoke Vinaigrette is comforting—sharing this dish at home sparks so many food memories of happy moments enjoyed with friends and family, celebrations, and late nights at the bar with the Leverriers, who always made a guest feel at home.   

Yield: 14 oz or 1 ¾ cups (serves 4-6)

Prep Time: 15 minutes

Cook Time: 40 minutes (including steaming artichokes)