Chef Aaron Sanchez calls pozole, a hearty Mexican soup, 'table-slapping good'. (Photo by Michael Harlan Turnbull/Courtesy of Atria)

Aarón Sánchez, chef, restaurateur, author, Food Network star and human heat-seeking missile, knows his pozole.

He can go on about the qualities of the long-simmering stew, how it finds its richness in pork and hominy, chiles and Mexican oregano, the kind that grew wild in his family’s ranch in northern Mexico. Pozole is soul food.

“It’s our Vietnamese pho. It’s coddled and taken care of. If there’s one word to describe it, it’s ‘nourishment,’” Sánchez, co-star of the Food Network’s Heat Seekers and Chopped, says by phone.

But it’s also party food, best served community-style, alongside small dishes filled with cool, crunchy and vibrant toppings. The steaming hot soup, swimming with pork chunks and hominy puffs, is topped with contrasting garnishes like crisp radish slices, raw, diced onion, fried corn tortilla strips, a pinch of dried oregano and a squeeze of lime.

“I have a lot of fun with it. I put pickled red onions in mine,” says Sánchez, 36, who comes to South Florida later this month for several appearances during the South Beach Wine & Food Festival. “I love the briny-ness of the onions with the richness of the pozole.”
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By J.M. HIRSCH

Want my trick for starting the year off on a fun and healthy note? Drag out the fondue pot!

Fondue is a casual and social way to celebrate. The trouble is, fondue — especially cheese fondue — can be incredibly unhealthy. A classic fondue starts with rich cheeses blended with a little spice and some white wine to create a thick, savory sauce for dipping chunks of bread and other morsels.

Delicious, but dangerous to your New Year’s resolutions. So I decided to make a recipe that lets you eat sinfully without the sin. The secret is in the blend of cheeses: I used a low-fat Jarlsberg, a creamy light brie and already low-calorie pecorino Romano to make a rich fondue that no one will guess is low in calories and fat.

For the liquid, I chose dry Champagne — one of the lowest calorie adult beverages you can serve — and a thickener similar to cornstarch called arrowroot (which has virtually no calories) in order to get the right consistency and flavor.

Fondues are outrageously easy to prepare — virtually no cooking skill required. For starters, allow the cheese to stand at room temperature for 20 to 30 minutes before making the fondue so it will melt more quickly and incorporate more smoothly. Then simply stir together the ingredients in a saucepan, blend well and heat.
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By ELIZABETH KARMEL
For The Associated Press
Brisket has become an unfortunate joke. Too often this staple of Hanukkah meals is tough, tasteless and gray.
But turning this culinary catastrophe into a winner is quite simple. When guests at my restaurant try my version of brisket, they are amazed that it is the same cut of meat that they grew up “not eating!”
To make this recipe, it helps to have a smoker, but it isn’t necessary. All you need is patience (it takes a long time to cook) and to buy the right cut of meat.
And not all brisket is the same. A good brisket will have two parts — the top “moist” point (also referred to as deckle) and the bottom “lean” flat.
In the meat industry, this is called the packer’s cut. The fat in the top moist point will keep the lean flat basted and juicy during the long cooking time.
When you buy a trimmed brisket (the moist point has been removed) braising is the only way to make it palatable. That and adding lots of flavorful ingredients, such as onion soup mix and stewed tomatoes.
It’s much better to go with a whole, untrimmed brisket. You may need to order it from a butcher, but it is so worth it.
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Through Wednesday, we’ll be featuring videos from Food Network, the Cooking Channel and more, talking about some great dishes to make on Thanksgiving.

We’ll start with Claire Robinson’s Five Ingredient Fix, and her way of making a classic turkey:

Click here for her recipe.

The first time that Seagate Hotel’s Chef Adam Gottlieb participated in the annual March of Dimes Signature Chefs Auction at the Boca Raton Resort and Spa, he did it to support that organization and “to show the restaurant off a little.”

But now, Gottlieb, the executive chef of Delray Beach’s Seagate and Chef Chair of the event, has a more personal reason for heading the event, which includes 26 restaurants from around the area and a sold-out, hungry crowd of about 440 people.

 ”Four months after my first event, we found out that my son is a special needs child,” Gottlieb says. “It’s not all about him, but it means more to me now because of him.”
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Of all the 300-plus tempting recipes in Dorie Greenspan’s new cookbook, Around My French Table, this one’s not exactly French.

"But I was inspired by the way the French pair the quick-cooking cut with sweet sauces and spices," she said during a recent cooking session at The Washington Post. With a deft touch and a handful of ingredients, the beloved and award-winning author combined the juice, segments and zest of navel oranges with a few crushed cardamom pods and a chopped onion.

The result made just enough of a light sauce to complement the pork.

Greenspan suggests serving it with a celery root puree or broth-braised potatoes and fennel (also recipes from the book), but rice is just as nice.

She threw together two other quick French Table creations.

Fresh Orange Pork Tenderloin

Makes 4 servings

4 large navel oranges

11⁄2 pounds pork tenderloin (1 or 2 pieces)

1 medium onion or 4 spring onions or 8 scallions

4 cardamom pods

1 tablespoon unsalted butter, or more as needed

1 tablespoon mild oil, such as grapeseed or canola, or more as needed

Salt

Freshly ground black pepper

Peel 2 of the oranges, removing all pith. Cut between the membranes to release the fruit segments; cut the segments crosswise in half, letting them fall into a mixing bowl. Squeeze the juice from the spent membranes into a liquid measuring cup.

Use a Microplane zester or vegetable peeler to zest the remaining 2 oranges, letting the zest fall into the liquid measuring cup. (If you use the peeler, cut wide, pithless strips, then cut them lengthwise into very thin strips no more than 1 to 2 inches long.) Squeeze the juice from the zested oranges into the liquid measuring cup; the total yield with zest should be a scant 3 ⁄4 cup.

Trim the silver skin and any excess fat from the tenderloin(s). If using 1 large tenderloin, cut it crosswise into 8 equal pieces. If using 2 smaller tenderloins, cut each of them crosswise into 4 equal pieces. Make sure the pieces are of equal size, for even cooking. Use paper towels to pat the slices as dry as possible.

Finely chop the onion, spring onions or white and light-green parts of the scallions to yield about 1 cup.

Use the wide, flat side of a chef’s knife to bruise or gently crush the cardamom pods.

Heat the butter and oil in a large (at least 12-inch) skillet over medium-high heat. Add the pieces of pork, spaced well apart. Cook for 2 to 3 minutes until browned on the first side, then turn them over and season with salt and pepper to taste; cook for 3 to 4 minutes until browned nicely on the second side.

Pour in the orange juice with zest, then add the onion and cardamom. Season the mixture with salt and pepper to taste. Once the sauce starts to bubble, reduce the heat to medium-low; cover and cook for about 10 minutes, or until the pieces of pork spring back when gently pressed with a finger.

Add the cut orange segments; cover and cook for about 3 minutes, or until the pork is cooked through.

Uncover; if you think the sauce needs to be cooked down a bit, transfer the pork and orange pieces to a platter and cover loosely. Increase the heat to medium-high so the sauce comes to a boil; the flavor will intensify, but the sauce will not thicken. Adjust seasoning as needed.

Pour the sauce over or around the pork. Serve hot.

Recipe from Dorie Greenspan’s "Around My French Table" (Houghton Mifflin, 2010).

Peter Piper may have picked a peck of pickled peppers, but Pete Aiello prefers his in their glorious pre-pickled state.

The owner and general manager of Gilroy, Calif.’s Uesugi Farms likes his glossy green and red peppers stuffed, sliced into salads or basted with olive oil and tossed on a grill. And he should know.

We may think of California as the land of artichokes, avocados and strawberries, but the state also leads the nation in bell pepper production, with nearly 9 million cubic tons. That’s a lot of stuffed peppers — and this is peak season for farmers like Aiello, whose acreage stretches from Bakersfield to Brentwood.

Growing the “perfect pepper,” says Aiello, is a lot like raising a large family. It’s a matter of supplying plenty of “elbow grease and tender loving care” every single day. But the work starts paying off when the plant reaches full size, because you can harvest emerald green peppers from the same plant for the next five months — or let them linger on the shrub until the sun turns them a sweet, rosy red.
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By MEGAN ANN HARMON

Miami is blessed with sunshine and beaches, but when it comes to terrain, Miami is flat. I always say ‘when life hands you lemons, make lemonade.’ So, I found us an Indoor Rock Climbing Gym in our very own backyard as an alternative! And, to be honest, if you had to rock climb in the South Florida heat, would you? Take a day and enjoy an indoor adrenaline-filled adventure; and stop off at some New York-inspired venues along the way.

Your Schedule:

9 a.m. / Roasters’N Toasters New York Deli and Bagels
9465 South Dixie Highway, Pinecrest, FL 33156
Website: roastersntoasters.com
Cost: $10-12

Yes, even with my huge obsession with Miami, I sometimes still need a little New York in my life. Especially a New York Deli that has become a staple in Miami. Maybe it’s true what they say: Miami really is the New York of the South! Either way, stop here and enjoy coffee and a bite of whatever your taste buds desire – which, if your taste buds know New York, is probably a bagel. The staff is super friendly, and it’s a great place to meet with friends so you can carpool (Miami is a paradise; let’s keep it that way; reduce your carbon footprint).

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Finally, the potato famine is over. Vilified for years for their unsavory carbs and empty calories, we, the United Divas of the United Plates of America, decry this basic right to spice our spuds and eat them too.

To enjoy this humble bite sans shame, guilt and guile; to elevate the potato’s sidekick status to savory main course star.

And so we propose the plant-based bliss of responsible decadence. Why not sit down to dinner of gloriously golden turmeric-crusted new potatoes (no need to peel) topped with oh-so-sweet pan-crisped onions.

We love this Indian-inspired dish with a cooling tomato and plain yogurt salad spiked with fresh mint, red chilies and lime.

But you can certainly enjoy as is: smashed, fried and comfortable in its own skin.

Turmeric-Crusted New Potatoes

Serves 4 to 6

1 pound new potatoes, rinsed

Coarse salt, to taste

1 large sweet onion, halved and thinly sliced

6 tablespoons vegetable oil, divided

2 teaspoons turmeric, or more to taste

2 teaspoons ground cumin, or more to taste

2 teaspoons ground coriander, or more to taste

Coarse salt and cracked black pepper, to taste

Boil the potatoes in salted water until tender, about 16 to 20 minutes. Drain and cool on paper towels; potatoes should be thoroughly dry before frying.

While potatoes boil, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 1/2 teaspoon each turmeric, cumin and coriander. Toss in the onions, seasoning with salt and pepper and stirring to combine. Do not overstir so that edges of the onions become crisp and caramelized. Cook for about 10 minutes. Remove the onions from the pan with a slotted spoon; set aside.

Using a jar or your fist, carefully smash each potato so that the edges are slightly broken but potato is still intact (the shape slightly flattened).

In the same skillet, heat 2 more tablespoons of the oil, seasoning again with turmeric, cumin and coriander. When the oil is hot, add the potatoes, careful not to overcrowd. Cook about 5 minutes per side or until golden and crispy. Drain on paper towels, seasoning with an extra pinch of salt. Repeat this process until all potatoes are fried.

To serve, mound potatoes on serving platter and top with onions. Delicious with plain yogurt mixed with diced tomatoes, fresh mint, red chilies and lime juice.

DIVA CONFESSIONS: TURMERIC, ‘THE SPICE OF LIFE’

Herbs and spices impart an entire world of culinary "hip" without upping fat, calories, sodium or the size of your jeans.

Comprised of leaves, seeds, roots, berries and bodacious buds, they infuse ordinary cuisine with extraordinary style, enchanting taste buds, beautifying plates and even boosting brainpower.

One such botanical treasure, turmeric (left), has been aptly coined "the spice of life." Turmeric is both anti-inflammatory and an antioxidant, and also is known to boost a beleaguered liver, lower LDL (bad) cholesterol, inhibit the growth of tumors and repel insects. And though the Divas boast nary a medical degree to be sure, we do believe you are what you eat.

And so, in a pinch, why not be golden, fabulous, spicy and smart?

Paris in Town bakery in Palm Beach Gardens now offers several Ciao Bella gelato varieties. (Courtesy Paris in Town)

THE SIZZLE

PARIS IN TOWN, the delightful French bakery café that anchors the southeast corner of U.S. 1 and PGA Boulevard, has added a cool, creamy – and Italian – touch to its homey menu of pastry, petit dejéuner and lunch items: Ciao Bella gelato.

"We were attracted to the fact that it has a dense volume of excellent, natural ingredients, making it really rich in flavor – all while using skim milk instead of cream!" says Diane Himmich, who owns the popular café with her husband, Beni.

Her favorite is the hazelnut-flavored gelato. Other flavors include: white pistachio, Tahitian vanilla, Vairhona chocolate, espresso, caramel toffee and peaches and cream. She also serves mango and blood orange sorbets.

The gelatos and sorbets are available for dine-in and to go, at $4.25 for a 4-ounce scoop, $6.25 for two scoops. Also, for $2.65, patrons can add a scoop of vanilla to one of the café’s homemade sweet crepes, tarts or espresso drinks.

Paris in Town, at 11460 U.S. 1 in North Palm Beach, is open every day from 7:30 a.m. to 6 p.m., and closes at 4 p.m. on Sundays. For more info, call (561) 626-6017 or visit www.ParisInTownCafe. com.

LIMONCELLO ITALIAN GRILL IN NORTH PALM BEACH is hosting a series of Opera Nights in the festive style made popular at Trattoria Delfino in Jupiter.

The series debuts this Sunday night and continues with evening shows on Aug. 15 and Sept. 12. The Opera Night dinner-and-show package is $69 per person and runs from 6:30 to 10 p.m.

Limoncello’s is open nightly from 5 to 10 p.m. at 11603 U.S. 1 in North Palm Beach. Reservations are accepted at (561) 622-7200. The website is limoncello restaurant.com.

HOP ON OVER TO MOE’S SOUTHWEST GRILL on July 21 to celebrate its 10-year anniversary. In honor of the occasion, guests will receive a free helping of the casual restaurant’s celebrated queso dip. Devoted fans of Moe’s welcoming atmosphere and quirky menu item names can enjoy a 6-ounce cup all day, no purchase necessary.

This special offer is available at all Moe’s locations including those in Palm Beach Gardens, West Palm Beach and Wellington.

Visit www.moes.com to find the location nearest you.

MORTON’S THE STEAKHOUSE has updated several of its menus with new tempting items, like a Chilean sea bass glazed with pineapple-pepper salsa and, in the restaurant’s private boardrooms, a blue cheese tenderloin crostini. Added to the popular "Power Hour" bar menu: smoked salmon pizza and crab cake BLTs. And there are new steaks: a bone-in filet and a double-cut filet.

The new menu is available at Morton’s two Palm Beach County locations, at 777 S. Flagler Drive in West Palm Beach (561-835-9664) and at 5050 Town Center Circle in Boca Raton (561-392-7724). More info at www.mortons.com.

OPENINGS

STEVI B’S PIZZA, 1224 Northlake Blvd., Lake Park, is now open. This is the first of 10 upcoming South Florida locations for Stevi B’s, a national "premium" pizza buffet franchise based in Atlanta.

With an open-kitchen design, granite countertops and decorative stonework throughout its 4,000-square-foot space, the Lake Park restaurant offers a range of specialty pizzas (from Loaded Baked Potato to Chicken Fajita to Mac and Cheese), a salad bar, pasta dishes and dessert items. (There’s also an arcade for the kids.)

The buffet (including drink) is $5.99 for adults and $3.59 for children under 10. Stevi B’s is open 11 a.m.-9 p.m. Sunday-Thursday and 11 a.m.-10 p.m. Friday-Saturday. Call (561) 845-7997.