Fluffy Cheddar & Spinach Soufflé-Frittata

The classic egg dishes, among them quiche, omelette, frittata and strata, are a treasured tool in any cook's culinary arsenal. My friend Chris makes the most wonderful Cheddar & Spinach Soufflé Frittata, which I have since adopted as my own and make many times during the year. Fluffier than a frittata and more robust than a soufflé, it's actually more like a 'Souffrittata'. Absolutely fool-proof and easy to prepare, it's perfect for brunch, lunch or a quick weekday dinner. The added bonus is that is that it's also low carb and makes an ideal dish for vegetarians. The recipe, made with simple ingredients — eggs, cheese, spinach and green onion — can also be customized with whatever ingredients you happen to have on hand. Chris sometimes serves it with a Bloody Mary on weekends, which is very decadent indeed!




Cheddar & Spinach Soufflé Frittata
Serves 4

2 10-oz packages frozen spinach, thawed and squeezed dry
2 cups cottage cheese
6 large eggs, beaten
6 tbsp flour
1 lb cheddar cheese, grated 
4 tbsp green onions, chopped
1 tsp butter
salt and pepper to taste
1/4 red onion, very thinly sliced for garnish


Preheat oven to 375°F. Generously butter a 9" pie plate or individual ramekins, and set aside. Mix the spinach, cottage cheese, eggs, flour, grated cheddar and green onions in a large bowl. Season with salt and pepper to taste, and stir well to thoroughly combine. Transfer the mixture into the prepared pie plate or ramekins and top with sliced  red onion. Bake for 60-70 minutes or until set and nicely browned. Serve hot.

Paul's Braised Red Cabbage with Apples

Each holiday season we get together with good friends for a pre-Christmas dinner to indulge in a special menu of traditional yuletide favourites, that over time have included such succulent offerings as Roast Goose, Prime Rib of Beef or Gigot d'Agneau. One dish that we look forward to each year when we serve Roast Goose is my friend Paul's delicious Braised Red Cabbage with Apples which he brings in a handsome casserole tucked under his arm, still warm and fragrant from his oven across town. Always a generous guest, he graciously shared his secret recipe this year so that I could make his dish anytime of the year.




Paul's Braised Red Cabbage with Apples
Serves 6-8

2 lb red cabbage
1 yellow onion, chopped small
4 medium cortland or spy apples, peeled, cored and chopped small
1 cup dry red wine
2 tsp duck lard or olive oil
Kosher salt and black pepper, to taste
3 bay leaves
3 tbsp red wine vinegar


Preheat oven to 300°F. Melt the lard or oil in an ovenproof casserole and add the chopped onion; gently sauté until brown. Meanwhile wash and roughly chop the red cabbage, discarding the tough outer leaves and removing the hard stalk. Place in the casserole, along with the red wine, vinegar, bay leaves and 2 of the chopped apples. Season with salt and pepper, and bake covered for 1 1/2 hours.

When cooked, add the 2 remaining chopped apples, and continue to bake for a further 15 minutes. Before serving, remove the bay leaves from the pot. Red cabbage, once cooked, will keep warm without coming to any harm and will also reheat very successfully. Delicious with roast duck, chicken, schnitzel, sausage, meat pie or rashers of bacon and best of all … goose. 

Chicken Soup with Crème Fraîche and Capellini

Suffering from a diabolical head cold for over a week, my husband took pity on me and prepared a homemade chicken stock, from which he created a thick and delicious Chicken Soup with Crème Fraîche, Madeira and Capellini Pasta from a cookbook he gave me as a gift a few years ago — 'La Cuisine: Everyday French Home Cooking' by Françoise Bernard. A culinary bible featuring 1,000 recipes from the legendary woman who revolutionized French cooking by simplifying recipes for the home cook, this cookbook is a thick 3-inch tome chocked full of easy and delicious recipes. Beginning in the 1960s, Bernard revolutionized French cooking by writing cookbooks aimed at the 'modern woman'. Until that time, the only cookbooks available were full of fussy recipes handed down by the grand chefs of the past. Bernard set out to make classic dishes accessible to everyone, paring down to a recipe’s true essence. She continued to publish and teach, building her forty-year career on the principle that good food can be simple, easy, and economical. This grand volume is the culmination of her work, a collection of the best, most tried-and-true recipes, like her soul satisfying Chicken Soup with Crème Fraîche, Madeira and Capellini Pasta which has just 5 ingredients and takes just a little over 5 minutes to make — Mon Dieu!

La Cuisine: Everyday French Home Cooking by Françoise Bernard

Françoise Bernard is the grande dame of French popular cuisine

Homemade chicken stock

Crème fraîche and shredded roast chicken are added to the soup

Angel Hair pasta and Madeira are then added and cooked for 2 minutes

Chicken Soup with Angel Hair Pasta
Serves 4
Recipe adapted from Françoise Bernard

5 cups chicken broth
3/4 lb skinless, boneless chicken breast
1/2 cup crème fraîche
4 oz Angel Hair or Capellini pasta
1/3 cup Madeira


In a large saucepan, bring the chicken broth to a boil over medium-high heat. Add the chicken and crème fraîche, reduce the heat to low, and simmer for 3 minutes. Add the pasta and cook, while stirring, for 2 minutes. Stir in the Madeira and pour the soup into a tureen or individual soup bowls.

Melton Mowbray Pork Pie: The Gold Standard

The gold standard of pork pies, the Melton Mowbray is a distinct pork pie that is recognizably different from other pork pies, both in physical characteristics and in reputation, and consists of roughly chopped pork and pork jelly sealed in a hot water crust pastry, moulded by hand over a wooden pie mould called a 'dolly' to make a free-standing pastry case. Named after Melton Mowbray, a town in Leicestershire, the eponymous pie became popular among fox hunters in the area during the late 18th-century, and has since gained Protected Geographical Indication (PGI) status, with the result that only pies made within a designated zone around Melton, and using the traditional recipe including uncured pork, are allowed to carry the Melton Mowbray name on their packaging.




Melton Mowbray Pork Pie
Serves 4-6

Pastry:
7 oz lard
2 fl oz whole milk
2 fl oz water
1lb plain flour, plus extra for dusting
salt and freshly ground black pepper
1 large egg, beaten, for brushing

Pork jelly:
2 lb pork bones
2 pig's trotters
2 large carrots, chopped
1 onion, peeled, chopped
2 sticks celery, chopped
1 bouquet garni of bay, thyme and parsley, tied together with string
1/2 tbsp black peppercorns

Pie filling:
14 oz shoulder of pork, finely chopped
2 oz pork belly, skin removed, minced
2 oz lean bacon, finely chopped
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
salt and freshly ground black pepper
piccalilli or chutney, for garnish


For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well. Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside.

For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to the boil, then reduce the heat to a simmer. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids. Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately1 pint.

For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper. Preheat the oven to 350°F. Line a pork pie dolly, or a jam jar, with cling film to prevent the pastry from sticking. Pinch off a quarter of the pastry and set aside. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 1 1/4-inch thick. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Carefully remove the dolly from the pastry once the pie casing is formed.

Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case. Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid. Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over.

Remove the pie from the oven and set aside to cool. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture — you may need to heat it through gently to loosen the mixture for pouring). Chill in the fridge until the jelly is set. To serve, cut the pie into slices and serve with piccalilli or chutney.

Hugh Fearnley-Whittingstall's Shepherd's Pie

This comfort food classic from Hugh Fearnley-Whittingstall's The River Cottage Meat Book was first published in the United Kingdom in 2004 and quickly became an underground hit among food cognoscenti around the world. Based on his Mum's Shepherd's Pie that he enjoyed growing up, he admits that it's been his favourite for as long as he can remember. “In my family, leftovers were the best bit,” says Hugh. “My mum would never roast a lamb without following it with fantastic shepherd’s pie, never roast a chicken without making a stock, and never cook beef without doing lovely beef sandwiches the next day. She has never thrown away a scrap of meat in her life, and that’s been instilled in me.” Perfectly suited for using up leftover Roast Lamb, the meat is chopped and simmered in a flavourful sauce so it stays tender before being baked with a pillowy crown of mashed potato until it's golden brown and bubbling up along the edges. Served with a tumble of peas dotted with a knob of butter, this is the perfect meal to warm you up on a cold blustery winter evening.

Chopped leftover Oven Roasted Indian-Spiced Leg of Lamb from New Year's Eve dinner

Homemade lamb stock that we made before, and froze for a time such as this

Lamb sautéed with chopped onions, carrots, celery, garlic, red wine and chili sauce

Worchestershire sauce being added to the sauce

Simmered for 20-30 minutes, the sauce becomes more concentrated and full of flavour

Sriracha is an excellent Vietnamese hot chili sauce available across North America

Spooned into a casserole and topped with a pillowy blanket of mashed potato

The Shepherd's Pie is then topped with 2 tablespoons of diced cold butter, a dash of Paprika and grind of white pepper, then baked at 400°F for 30-40 minutes

The Shepherd's Pie is done when the mash is golden brown and the sauce is bubbling up around the edge

Served with a spoonful of peas, Shepherd's Pie is one of the ultimate comfort foods

The Ultimate Shepherd's Pie
Serves 6-8
Recipe adapted from Hugh Fearnley-Whittingstall

2 tbsp olive oil
2 lb leftover roast lamb, coarsely chopped
2 large onions, peeled and chopped
2 carrots, peeled and finely diced
2 garlic cloves, peeled and minced
4 cups concentrated lamb stock made from the bone
1 small glass red wine
2 tbsp Sriracha hot chili sauce
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper

Mashed Potato Topping:
2 lb russet potatoes, peeled and cut into even-sized chunks
1/2 cup whole milk or light cream
4 oz unsalted butter
Salt and freshly ground black pepper


Heat a tablespoon of oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat all over in batches, then transfer to a plate.

Heat the remaining oil over a medium heat and sweat the onions in the same pan with a pinch of salt until just beginning to turn lightly golden, about 10 minutes. Add the carrots and garlic, sauté for a couple of minutes, then return the meat to the pan, along with any gravy, juices or stock, the wine, Worcestershire and chili sauce, then season. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more Worcestershire sauce, salt or pepper, if you like. Simmer gently for 20–30 minutes, until the meat is tender and the flavours well blended, however if you're using fresh lamb, it may take a little longer. Do a final taste for seasoning and adjust as necessary. Again, add water, or wine, to loosen the mixture if you think it needs it. It should be well lubricated but not soupy.

Heat the oven to 400°F. While the meat is cooking, make the mash. Boil the potatoes until tender in a pan of well-salted water. Drain into a colander and leave to steam for several minutes. Warm the milk and butter in the pan until simmering, add the potatoes and mash smooth. Season with salt and pepper.

Tip the meat into a casserole dish, pile the mash on top, covering the meat, and use a fork to rough up the surface of the mash. Bake for 30–40 minutes on a baking tray to catch any spill-over, until the mash is browned and the sauce is bubbling up around the edges. Leave to cool for a few minutes before serving with a nice bottle of red wine.

Guy's Potato Onion Soup with Sour Cream & Scallions

A delicious soup for a Sunday lunch is my husband's Potato Onion Soup, which he used to make as a bachelor because the ingredients were relatively inexpensive, was easy to make and tastes great. Of all the winter soups, this is one of the most comforting and familiar. And thanks to the starch content, potatoes make a creamy soup all by themselves, so you don't even have to add milk or cream unless you want to! A heartwarming soup for in front of the fire, it can be 'tarted up' with a swirl of sour cream and some chopped scallions or chives if you'd like to serve it to guests. This soup also freezes well, so it can be made ahead of time, and simply reheated when needed. Of course, you can use leeks instead of onions for a more posh Potato Leek Soup, but that would have been pretty fancy cooking for a bachelor!



Guy's Potato Onion Soup
Serves 10-12

4 tbsp butter
2 large onions, peeled and roughly chopped
6 baking potatoes, peeled and quartered
8 cups chicken stock
1/2 cup sour cream, for garnish
1 bunch fresh scallions or chives, for garnish


Heat the butter in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured. Add the potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 20-30 minutes or until potato is very soft. Uncover. Set aside to cool slightly.

Use a stick blender to blend until smooth. Alternatively, use a blender and purée until smooth transferring the soup to a clean saucepan, then taste and adjust the seasoning. Stir in the milk or cream as desired, heating the soup through over medium-low. 

To finish the soup, reheat the soup to a gentle simmer and pour into warmed bowls. Garnish with a swirl of sour cream over each serving and some chopped scallions or chives, and serve hot.  

Patrick's 1481 on Main Street in Sarasota

A wide-ranging menu of casual comfort foods and friendly atmosphere makes Patrick’s 1481 a popular favourite among Sarasota locals. Home of the “best burger” for 25 years and serving the Sarasota community from its Sports Pub themed Five Points location for a 25 years, Patrick’s recently moved to the former Braza location at 1481 Main Street with a nice outdoor terrace providing a very comfortable, friendly meeting place when shopping along historic Main Street or exploring Sarasota's fabulous weekend Farmer's Market. 

Patrick's owner Jim Sullivan

Patrick's lunch menu

A lovely cold Stella Artois

Our server struggling to open a piccolo of Prosecco

Patrick's Stack of Onion Rings — a decadent starter for the table

Chef's Omelette of the Day with home fries and toasted English muffin

Homemade Chicken Pot Pie topped with puffed pastry

Blacked Mahi-Mahi Fish Sandwich with lettuce, pickles, tomato and sweet potato fries

Eggs Benedict on toasted English muffins with Hollandaise Sauce and home fries

www.patricks1481.com