Creamsicle pot de crème with doughnuts and blackberry tarragon marmalade.
Check your local listings!
On Food Network’s The Best Thing I Ever Ate airing TONIGHT at 9:00 p.m./8:00 p.m. central, three renowned culinary personalities – Frank Bruni of The New York Times, Iron Chef Michael Symon, and chef and television food personality Scott Conant – will go on the record about their favorite Hedy Goldsmith goodies: pop tarts (Frank Bruni), popcorn and peanuts (Michael Symon) and creamsicle pot de crème (Scott Conant). Hedy filmed her portion of the episode in the kitchen at Michael’s Genuine this past April.
“I was thrilled when I heard my desserts were picked for the show,” she says. “Though I love what I do it’s the joy my cooking brings to others that makes it all worth it. Having folks in the industry I respect sound off like this means a lot to me.”
And if that isn’t sweet enough, the icing hit the cake last week when Miami New Times awarded Michael’s Genuine Food & Drink “Best Desserts” for 2010.
Autumn has arrived in South Florida (not that the weather is any indication!), and it’s time to plan your Thanksgiving menu… Michael shares a killer leg of lamb recipe with a cranberry twist. Whether grilled or roasted in the oven, this recipe does require some chopping, but is really easy to make and hard to screw up. Plus, it’ll be done way before the turkey so your little gobblers can get to work A.S.A.P! Click here to jump to the recipe.
In his second installment of Michael’s column for Miami New Times Short Order, it’s all about the blossoms. Things are blooming in the garden, and these beauties are ripe for stuffing. The combination of cheese inside flower is at once light, yet so decadent! Try your hand at filling, dunking, and frying for a grand finale you’ll soon repeat. Click here to jump to the recipe.
Michael’s first column for Miami New Times‘ food blog features his ramekin of gooey goodness, Roasted “Double Yolk” Egg with Tomato, Chives, and Asiago Cheese — a beloved “small” on our restaurant menu. With each installment, he’ll discuss an ingredient or theme, and then deliver a recipe.
Click here for the full post on Short Order, and below for the recipe. Continue reading