Harry's Pizzeria - Serving Up So Much More

A funny thing happened on our way to Chile. Our flight from NY to Miami had equipment issues. After much debate, delay, and finally a change of planes, our stop-over arrival was well past take off of our connecting flight.  So, we got sidelined with a pit stop in our old stomping grounds - Miami.  Perfect, since my hubby, Juan Carlos, and I have an apartment in the steamy, sunny city.  

Without a car and in the pouring rain, we "Uber-ed" ourselves out for a bite to eat at Harry's Pizzeria in the Design District, one of several successful eating establishments from chef, Michael Schwartz.  (There is a second Harry's location in Coconut Grove which we also visited)

The best way to cook almost anything, and Chef Michael does just that!

Harry's Design District location

With its wood burning oven, Harry's is a quaint little spot for the obvious main item; PIZZA.  

As much as I love pizza, I don't eat it due to having both a wheat and yeast sensitivity. You might ask, "why would you torture yourself with the yummy, yeasty aromas and sights of others enjoying crisp, artisanal pizza?"  The answer; Harry's also offers daily menu specials that are equally amazing.  And on this day, one of the specials was Wood Oven Roasted Tile Fish with Fall Grain Salad.  Voilá, perfect for this rainy day in So. Fla.  Since we were going to take an overnight flight later on we wanted to fill our bellies with good food, real food... Real good food.  Here's what we ordered... And loved every bite.

Polenta Fries with spicy ketchup

Abundant and crunchy.  Soft inside with a serious outer crust. Sprinkled with sea salt enough to enhance the flavor but not too much to be salty. Really the perfect touch.  These fries are hefty but somehow don't overstuff you. The spicy ketchup was just spicy enough.  What a lovely detour from the usual potato version.

(I love making polenta in a variety of ways.  I will definitely be posting on those in the near future. However, I have never tried to make such a hefty polenta chunk.  After partaking of these crunchy fries, I will certainly try to replicate.)  

If you want to try making these, Chef Michael's cookbook shows you how. I have the book and have tried a few other recipes. I think you might enjoy it as well. You can also order an autographed copy.

 

Kale salad with goat cheese

 

 

 

 

Kale Salad

Hearty kale is mellowed by a sunflower dill dressing. Earthy flavor makes an appearance by the way of roasted beets and goat cheese.  Extra sunflower seeds provide a nice textural crunch. (By the way, we took some of this salad home.  The longer is sits the better it gets!)

Oven Roasted Tile Fish with Fall Grain Salad

Oven Roasted Tile Fish with Fall Grain Salad

This fish was outstanding.  Perfectly cooked and seasoned.  Roasted, in a brick wood oven, to a crisp exterior while preserving the delicate white fish interior.  The fall grain salad of rice, farro and bulgar wheat was a nice combo.  It was served with a garlic alioli.  However, both JC and I felt the dish didn't need it.  The fish and salad were perfect as is.

Oven Roasted Tile Fish with replacement Orange & Radish Salad

As I mentioned I avoid wheat, so I asked to replace the fall grain salad with the Orange & Radish Salad.  Since I make salads with ingredients like this all the time,  I'm usually a big fan of strong flavors and this one had that.  For the most part, I enjoyed it but must admit that, for me, it could have had one less ingredient.  That said, I ate it all.

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In March, Juan Carlos and I were in Miami again, and again we wandered over to Harry's. First, we stopped into the one in Coconut Grove on a Sunday night. The place was hopping with people, families... and us!

Harry's Coconut Grove exterior on a Sunday night

Braised Fennel Pizza

JC couldn't resist ordering this earthy pizza.  I tried the topping and must say that braising the fennel brought out the anise flavor and soften the fennel creating a winning complement to the saltiness of the green olive.  

Fennel & Green Olive Pizza coming out of the wood oven

The very next day we went back to Harry's in the Design District for lunch.  This outing offered up:

Yes, that's right we ordered the Kale Salad and Polenta Fries... again to share.  I had the special of the day, Wood Oven Roasted Eggplant.

Kale Salad with Polenta Fries making an encore appearance

Wood Oven Roasted Eggplant

Big, thick slices of eggplant are deeply roasted to deliver a soft inside, almost creamy inside. Served over farro, smothered with stewed tomatoes and crumbles of feta cheese, I loved how comforting this dish felt.

JC and his business associate each had a bowl of the Yellow Jacket Soup special.  A medley of vegetables in a light tomato and fish broth with chunks of Yellow Jacket, a mild white fish.

They shared the Wood Oven Roasted Chicken Wings which were tender and tasty when dunked into the agrodolce & rosemary crema, the hot & cool balancing act of sauces. They finished them all up and moved on to...

Wood Oven Roasted Chicken Wings

Meatball Pizza

The Meatball Pizza with it's perfectly thin, crispy crust covered in caramelized onions, peppers, escarole, cheese and of course, meatballs.  The sweetness of the onions and peppers played nicely off the savory notes of the meatballs and escarole.  

Another delightful, belly filled visit to Harry's. If you ever find yourself "stranded" in Miami on a layover, or just vacationing in the fun, sun city, do yourself a favor and frequent any one of the restaurants from Chef Michael Schwartz.  He and his teams are spot on with their food and flavors.  I highly recommend any of his  eateries.  His approach to food, atmosphere and service are exactly what he professes: Michael's Genuine. 

Although we know Chef Michael, this review was unsolicited.

Lunch 3 Ways, as performed by Roasted Vegetables

The Stars

Yeah, yeah, I know that you know that I LOVE roasting vegetables.  Honestly, it's one of the easiest, most efficient and delicious ways to cook them.  All the work is done for you.  Place 'em on a pan with the magic 3 (oil, salt & pepper), slide into a 400 degree oven and done and done.   

Knowing this, you won't be surprised that I've come up with 3 more ways to serve up roasted vegetables. This was yet another time when we had a handful of unused items from a party that needed to be cooked up. As usual when I looked at these, I wasn't sure what their final use would be, but before they went bad they needed one last curtain call.  

The stars of this day's performance: Introducing the Carrot, The Vine Tomato, The Beet,  The Yellow Pepper and of course, Miss Fennel.

Destined for sweetness by way of roasting.

Adding the Magic 3, Olive Oil, Salt & Pepper

I added potatoes because JC loves these roasted

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Lunch Performance #1 - The Stack 'em Up Sandwich

Place a few of the roasted tomatoes in a small food processor along with crushed garlic, pinch of salt and 2-3 T olive oil. Pulse until you get a chunky paste.

Place a few slices of your favorite cheese on one side of the bread and broil it until the cheese is melted. (I used Ojeva Negra, an earthy Spanish sheep's milk cheese.)

Add a smattering of the tomato-garlic 'jam' and begin stacking the veggies onto your sandwich. From here you can begin diving in or take it the next step and panini it.  This earthy, crunchy lunch was for JC since I don't eat bread.  Sucks for me.

The Full Stack

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Lunch Performance #2 - Quinoa Bowl

Cook up your favorite quinoa.  I used an organic multi grain one.  Ready up your roasted veggies and cut into bite sized pieces.

Once quinoa is cooked, arrange in a the bowl, top the quinoa with the tomato 'jam' and dig in.

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Lunch Performance  #3 - Pasta Toss

I don't need to tell you that this was my favorite.  I'm such a pasta monster.  You can use whatever type of pasta floats your boat.  Semolina is still my favorite but I can't eat wheat anymore so I cooked up some brown rice elbow macaroni.  

While the pasta was cooking, I sautéed 1/4 c chopped shallots, 2 cloves chopped garlic and some left over grape tomatoes equally about 2/3 cup. (Again, any amount that you have will work, so don't worry so much about amount here.)  Once those were soft, I added all the other roasted vegetables that I chopped into bite sized pieces.

To add a bit more heartiness as well as creaminess, I added a can of baby cannellini beans with their liquid, and a touch more salt & good amount of crushed red pepper.

Then came the star of this show. Can you tell I like pasta?  In went the cooked elbow macaroni. Add whatever shape you like  and gently stir together.  

Plate it up in a nice serving bowl and grate some Locatelli cheese on top.  This was satisfyingly yummy.  Add a glass of red wine, and you'll have a Joie de Vivre lunch, for sure.

I hope you love roasting vegetables as much as I do.  They are so adaptable to so many dishes. Be forewarned, roasted and grilled vegetables will make encore presentations in the future... and often.  Why not, their versatility is not to be reckoned with.  Get your veggie on!

P.S. The roasted potatoes were not called upon for lunches, but did make their appearance as a side dish for dinner.  Plus a few were eaten right out of the oven while making the lunches.  Seriously, who could resist those crunchy bites.

Beautiful Bowls: A Measure of Love

This past Christmas I received a sweet gift from my friend Angelica and her daughter Cecilia. They are food lovers.  Well, of course they are.  Angelica and her husband, Marcos are the owners of the fabulous Despaña; wholesalers, distributors and retailers of fine Spanish food products.  Their daughter, Cecilia, has a keen sense of taste and has helped me in the kitchen on several occasions. So when they gave me these beautiful bowls and spoons for me to measure up my ingredients, it was a true gift of the heart and spoke to me of pure LOVE.  

Now I will admit that these are a bit delicate to use on a daily basis, but when I have some peace in the kitchen I take them out because they bring a sense of elegance that just makes me smile.  Which is why they came out while I was making an Easter tradition, Pizza Rustica; honoring my grandmothers who dutifully made this rich 'pie' each spring.  These little bowls have an antique feel and make a perfect way to bridge old memories with new ones, created with love by dear friends.

And as with all things in my home, everything has more than one purpose.  These are so gorgeous you can use them as serving bowls for decadent Delaviuda chocolate and the even more addicting Spanish Marcona almonds, both of which can be purchased at Despaña.

They also gave me a dish towel that was too pretty to get wet, so I use it in some of the food photos I take.  It makes the perfect backdrop. 

A glimpse of "When the Carrot Met the Eggplant" (post coming soon)

Pasta with roasted vegetables

These clearly make a precious gift or a gift to yourself. These particular ones are available at Anthropologie. Find yourself some beautiful bowls to measure up all the love in your kitchen. 

Stuffed Lemon Sole

Lemon Sole over carrot/chard ribs, oven roasted broccoli and potato

My sister was coming in from out of town and I had no idea what to make for dinner. As I strolled the produce section, I spotted the Swiss Chard, which was standing up at attention, bright and green, sturdy and fresh.  It got my attention, so I grabbed it.  I wasn't sure what I would do with it but it was gorgeous.  I picked up a fluffy head of broccoli and some Idaho potatoes and made my way to the fish market.  The Red Snapper looked a bit suspect but the Wild Caught Lemon Sole caught my eye.  

(Although I didn't know what I was going to buy this time around, I do shop in a similar fashion. When I have a plan for food items, if I get to the store and they don't look good, I walk on by and come up with another plan.  Buy fresh, buy what speaks to you and try to buy in season whenever possible.  This is how my 'something from nothing' style was born... what do I have and what can I do with?)

On the way home with my items in tow, I thought I would sauté the chard and stuff the sole. First, I needed to get the potatoes going. I made accordion like cuts into my Idahos, drizzle them with oil, a good sprinkle of sea salt, pepper and slid them into a 400 degree oven.  (I can't take credit for slicing the potato this way. I also can't recall where I saw it, but I like how it looks and how it cooks, so I'm sharing it here.)

Then, as I cut up the chard, I plotted my strategy.  Here's how my head works when I'm not exactly sure of the plan.

I know that some people throw out the ribs of leafy greens because they might be tough, but I try to use as much of a product as possible.  As I cut out the ribs, i know that these will be hearty and sturdy.  I thought they would be great as a bed to lay the fish on top, so they got chopped into 1 inch pieces. I then sautéed red onion, some garlic, and the ribs of swiss chard, salt and pepper.  But as I tasted it I felt like it needed something else. Something with a hint of sweetness.  Searching in the fridge, I found a carrot and shaved some pieces into the sauté mix.  This made a huge difference. 

I set that aside and started on the stuffing.  I cut up all the leafy green parts added a shallot, some garlic and sautéed them together.  I had made some shrimp broth the day before and after the greens cooked down a bit, I added the broth.  My mind was still working on the stuffing mixture and was feeling it needed some texture and body.  That's when I remembered that I had leftover polenta squares. I took 3 and mashed them up into my mixture.  

This gave the mixture the body it needed. Once it all combined, I spread it onto the fish, rolled it up.  There you have my stream of consciousness for this dish.  Now, that you've been patient, below are the more straightforward instructions.

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Ingredients for entire meal

• 4 pieces Lemon Sole

• 1 bunch swiss chard

• 1/2 c shaved carrot

• 1/4 c minced red onion

• 1 shallot, minced

• 3 garlic cloves

• polenta or bread cubes, bread crumbs (enough to help bind)

• 1/2 c fish stock (you can use vegetable stock, wine or even water but then only 1/4 cup)

• 4 Idaho potatoes

• 1 head broccoli

• Olive oil, salt & pepper

Instruction Recap

Cut deep slits into the potato and drizzle with olive oil, salt & pepper.  Place into a 400 degree oven.

Wash and cut the broccoli into small pieces.  Cut the stems into chunks. Place all the pieces on a roasting pan, drizzle with olive oil, salt, pepper.  

Cut the ribs out of the swiss chard and chop them into 1 inch pieces, setting them aside.  
Chop up all the leafy green parts, set aside.

With a vegetable peeler, shave carrot into 2 inch ribbons.

In a cast iron pan, sauté 1/4 c of red onion in 2 tbsp olive oil until tender and add 2 smashed cloves of garlic.

Add the ribs of swiss chard, salt and pepper. Once the chard softens, add the half of the shaved carrot and sauté until mixture is tender. Remove from the pan. This mixture will be used to plate the fish upon.

Sauteed Carrot & Chard rib

After the potatoes have been cooking for 1/2 hour, turn them over.  At the same time, put the broccoli tray in the oven.

Meanwhile using the same sauté pan, add some oil, minced shallot and 1/2 garlic clove, minced . Once soft, add the swiss chard greens and remaining carrots and cook until wilted. Then add the shrimp broth and polenta (or breadcrumbs)  to create a stuffing mixture.  Spread the mixture on the filets then roll and secure with toothpicks. Lightly brown on the stove top.

Carrot, swiss chard, polenta mixture

Stuffing and rolling

Remove the potatoes and broccoli once tender and nicely roasted.

Then lower oven to 350 degree and finish the stuffed fish in oven for 8-10 minutes, depending on the size of the filets.  Plate using the chard ribs and carrot mixture as a base for your fish, round out the plate with some broccoli and a potato.

I really like how the sweetness of carrots mellowed out the chard. And although I used some polenta to give the stuffing some body, this did not make it heavy like a traditional bread crumb stuffing would.  Jill and Juan Carlos loved it, and I was pleased with the results.

Purple Forest

Who doesn't like walking into a room with fresh flowers?  This is one of the simple pleasures that I try to bring into our home as often as possible.  I have found that it doesn't need to be expensive or elaborate.  As a matter of fact, I lean more toward simplicity.

This past weekend we had a little brunch at our home (yes, recipes and table scape posts coming soon).  Since I knew I wouldn't be going into the city to pick up flowers at my favorite spot, Dahlia, I knew I would need to find some locally.  

Alas, there wasn't much from which to choose in my town, but I did find two bunches that had promise.  As I picked up tracheliums and sea holly, I already had a plan in my head for a simple display.

Garage sale bargain that brings me joy time and again

My first thought was to use the tracheliums, also known as jade, to create a low line of "trees". From there, I would sporadically insert the purple sea holly. However, Plan A got squashed when I got home to realize that I didn't have a right vessel.  (Hard to imagine given the varied vase styles and sizes In the cabinets). The one I was thinking of was WAY too large.  Plan B:  use my favorite little glass jars I picked up at a garage sale.  

I laid it all out and was about to start cutting, when I realized that it just wasn't what I had in mind. So I searched through my cabinets and found a small serving dish with just enough lip to hold water and serve a new purpose.  I put the frogs inside and starting assembling my Purple Forest.

Once I cut the stems to the height I wanted the shorter stems were quite thin for the frog teeth.  However, the bottom parts of the stems were thicker so I used those to act as fences to hold them up.  

Then I took some stones and placed them around the base to cover up the frogs.

I'm so glad I found that little platter. It wasn't exactly my original plan as the "vase" was slightly different, but it was much closer to my vision than using the glass bottles.  I don't know what your thoughts are but I simply adore this sweet little arrangement.  Super simple but eye catching. Thought I would share this one right before Easter weekend in case you needed a little floral forest for your table.  

A few fun purple thoughts:

• It is said that if you surround yourself with purple you will have peace of mind.

• Most children love the color purple.

• Purple is the color most favored by artists.

• Thursday's color is purple. (Hence, launching this post on Thursday seems perfect.)

Or for the simplest "put a smile on your face" florals for Easter... Totally Tulips.

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