From Le Fond’s website – “Colloquially, cooks refer to the browned bits that form at the bottom of the roasting pan as the ‘fond.’ Cooks deglaze the pan with wine and scrape up those bits with a wooden spoon. This is where deep, complex flavor is generated and that is why the wooden spoon is the symbol of Le Fond restaurant.”
Chef Eric Prokscha in the kitchen
We went to Le Fond for the first time last week and we’ll be sure to go again. It was hard to chose from their creative menu but we ended up with perfect selections. Octopus fennel soup for me and Bridget had pork belly with apples and greens for starters. We followed that with beef short ribs, and duck ragout with pappardelle. We shared an almond cake at dessert accompanied by coffee and madeira.
Pastai means ‘pasta makers.’ The perfect restaurant for a Saint Joseph’s Day (March 19th) dinner. In addition to great appetizers, they served pasta con sarde (sardines) and sfigne de San Giuseppe, a traditional pasta dish and pastry that my Siciliana friends always had on Saint Joseph’s Day. It may not be exactly like your grandmother made but still very good. And their wine list includes some excellent Sicilian selections.
Hollywood Beach is on the Florida Gold Coast between Miami and Fort Lauderdale. It’s surrounded by restaurants, beaches, nature preserves, casinos, jai alai and two race tracks. Whatever you need to make a great vacation is within reach.
I found Flamenco on Hollywood Boulevard. Not that Hollywood Boulevard, the one in Hollywood, Florida. Buleria is a small Spanish restaurant with a large tapas menu. We ate there twice on our last visit to south Florida. You can get a table, snack at the bar or sit outside. There’s friendly service, a relaxed atmosphere and entertainment.
Tapas are appetizers or “snacks” that are served cold or hot and can make up an entire meal. The idea is to have lots of different dishes to be shared by the whole table.
Since I wrote this review Buleria has closed.
2051 Hollywood Boulevard, Hollywood, FL | 954-362-7026 |
Coat the bottom of a baking pan with oil. Layer the onions then the baccala, celery, potatoes, olives and capers. Cover with the crushed tomatoes. Sprinkle the oregano over the top. Jiggle the pan so the tomatoes get to the bottom. Sprinkle with olive oil and add ½ cup of water. Cook in a 3500 over for 45 minutes, mixing every 15 minutes.
* Buy boneless baccala. Try to get frozen packaged rather than dried. It’s easier to desalt. Place the baccala in a bowl or pot and cover with cold water for 24 hours. Change the water 3 or 4 times.