Apple Walnut Crumble Pie by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida

Posted on March 16, 2021 by Fred Bollaci

Apple Walnut Crumble Pie by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida Serves 8-10 Recipe courtesy of Chef Ray Aparke, Euphemia Haye Pastry: 2 cups cake flour 1/4 cup shortening or lard 1/2 cup unsalted butter, cut into pieces … Continue reading →

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Gulf Snapper “In Cartoccio” by Chef Vincenzo Betulia, Osteria Tulia, Bar Tulia, & The French, Naples, Florida

Posted on March 15, 2021 by Fred Bollaci

Gulf Snapper “In Cartoccio” Recipe and photo by Chef Vincenzo Betulia, Osteria Tulia, Bar Tulia, and The French, Naples, Florida, featured in “The Restaurant Diet” my first book. INGREDIENTS 1 small zucchini 1 small yellow squash 1 tomato 8 oz. … Continue reading →

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Roasted Butternut Squash Soup and Crab Bisque by Bijou Café in Sarasota, Florida

Posted on March 12, 2021 by Fred Bollaci

Roasted Butternut Squash Soup Serves 6 Recipe courtesy of The Bijou Café, Sarasota 2 large butternut squashes, about 2 lb each 6 tbsp unsalted butter 2 yellow onions, chopped 8 fresh sage leaves, shredded 6 cups chicken or vegetable stock … Continue reading →

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Potatoes/ Pommes Au Gratin Dauphinois by Bijou Café in Sarasota, FL

Posted on March 12, 2021 by Fred Bollaci

  This is one of the most delicious and decadent side dishes around, though a little goes a long way, all you need is a scoop along with your protein and veggies of choice! Pommes Gratin Dauphinoise Serves 24 Recipe … Continue reading →

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Bijou Café ‘s Poached Alaskan Sockeye Salmon with Citrus Tomato Vinaigrette, Sarasota, Florida

Posted on March 12, 2021 by Fred Bollaci

Alaskan Sockeye Salmon with Citrus Tomato Vinaigrette Serves four people Ingredients 4 pieces of 7 to 8 ounces Sockeye Salmon Salt and pepper 2 tablespoon canola oil Citrus tomato vinaigrette 6 ripe Roma tomatoes (peeled/seeded/diced) ½ tablespoon sugar ¼ cup … Continue reading →

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