Season Three, Winter 2007-2008
South Beach Cool
This week we are in South Beach, enjoying the fusion cuisine of Miami. Asian, Latin, and Mediterranean styles blend together to create this light menu in the middle of Winter. It is not to say that you should give up on kale and sweet potatoes, but let's not forget that now is the time for vitamin-rich citrus fruits.
COOKING SHOW
This salad is joy in the middle of Winter. Sweet fennel is marinated in some olive oil and lime juice, and seasoned with black pepper before being tossed with tangy grapefruit. Pistachio nuts add their sensuality to the mix. Although it is a simple recipe, the combination of colors and flavors shows sophistication.
COOKING SHOW
U.S. caught Mahi Mahi is a good choice for fish this Winter. The species grows fast and is well-managed in the South Atlantic, making it an ecologically safe. In this recipe, the fish is broiled with a sauce of teriyaki and orange, and garnished with refreshing cilantro at the end. Suddenly the tropics do not seem so far away.
COOKING SHOW
This dessert is for those who think that regular cream cheesecakes are too heavy. Made with ricotta cheese, espresso- soaked lady fingers, and sweetened with agave nectar, this unique and light cake challenges the concept of the traditional cheesecake. This is for Theresa, who loves Tiramisu, and for Emma, who loves ricotta cheesecake.
