Jan Norris: Food and Florida

Erin Flagherty, director of the Lake Park Community Garden in the garden /photo by Jan Norris

Parents and grandparents: Here’s a chance to let your kids get down and dirty in an educational setting that’s fun. It’s the Children’s Gardening Club, and it meets Saturday from 9 to 10:30 in Lake Park’s Community Garden.

The program will teach them all about dirt – why it’s important to have good dirt to grow in, how to compost, water, start seeds, transplant, and how to ID bugs.

Kids get to see food plants, harvest some that are fruiting, and help plant new vegetables.

It’s free and open to all. Families can buy a garden plot for planting their own garden for $20.

Lake Park Children’s Garden Club

• Saturday, 9 a.m. to 10:30 (or later)
• Lake Park Community Garden, 725 Foresteria Dr., Lake Park
• More info: 561-252-7179 or seedsofhopecommunitygarden.orgkidgarden

The women of St. Mark's Philoptohos roll koulouria, a treat at the Greek Festival, 2010

The 2012 Greek festival, “Passport to Greece” is slated for this weekend at St. Mark Greek Orthodox Church in Boca Raton. A celebration of all things Greek, visitors can look forward to eating Greek specialties such as spanakopita, moussaka, and pastries and cookies like koulouria, finikia and kourabeides.

I wrote about the volunteers who make the cookies last year – it was great fun to join these women who carry on their cultural traditions.

Also at the festival, dancers and musicians will perform, there are lectures about church history and culture, along with tours of the church, and activities for kids and adults alike. Over three nights, it’s one of the largest annual fests in the area.

St. Mark’s Greek Festival, “Passport to Greece”

• Where: St. Mark Greek Orthodox Church, 2100 N.E. 51st. St. (Yamato Road), Boca Raton
• When: Jan. 19-22; Thursday, 4-9 p.m.; Friday-Saturday, 11 a.m.-11 p.m.; Sunday, noon-7 p.m.
• What: Traditional Greek dancers perform, church tours with culture lectures, food booths, activities for kids, merchandise sold.
• Tickets: $5, adults; children under 12 free; food sold separately.
• Parking: Available at Boca Corporate Center, Parking Lot K east of Military Trail, and Patch Reef Park at 2000 Yamato Road. The church runs shuttle buses to these parking areas. See the website for maps and directions.
• Information: Church phone 561-994-4722; online, www.saintmarkboca.net/festival/ – a discount coupon is available on site.

Fudge pecan cake /photo by Jan Norris /vintage Jackson China dish

I baked this last week because Cheffie wanted brownies. I didn’t. I’m the baker, so I win. It’s a take-off of the Texas sheet cake, but is not a Texas sheet cake – so if you comment that this is not what a Texan would make, you’re on your own for fall-out comments.

Its ultra-sweet, boiled-sugar icing crunches over when set and adds to the pecan crunch. It’s extremely satisfying for those of us who love texture in our foods. It’s very chocolatey as well. The oil in this cake combined with butter keeps it more moist than the butter alone – but butter adds flavor that oil doesn’t give. You can use all of both if you prefer one or the other.

It has a few steps, but still is simple: Bake it in a 13×9-inch cake pan (not a sheet pan) to keep it moist, and spread the icing on it while it’s still warm. I turned out the cake – didn’t leave it in the pan – but you could if you prefer. I like some of the icing to dribble over the sides. Use excellent vanilla extract – don’t go cheap on this flavoring because you can taste a difference.

One other tip: Always toast nuts when you’re cooking with them. The flavor is much more intense.

Fudge Pecan Cake recipe

• For cake:
• 2 cups all-purpose flour
• 1-3/4 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (not margarine or spread)
  
• 1/2 cup vegetable oil
• 1/3 cup unsweetened cocoa powder
• 3 eggs
• 1/2 cup buttermilk
• 1-1/2 teaspoons vanilla
• For icing:
• 3/4 cup butter
• 1/4 cup plus 2 tablespoons milk
• 4 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons vanilla extract
• 1 cup roughly chopped toasted pecans

In the bowl of a stand mixer, whisk together flour, sugar, baking soda and salt. In a small saucepan over medium-low heat, melt butter and stir in cocoa powder till smooth; add oil and stir to combine. Remove from heat and cool. In a small bowl, beat eggs well and drizzle in cool chocolate mixture; whisk well to combine thoroughly.

Alternating buttermilk and egg mixture, beat both into the flour mixture in two additions each. Beat well after all is incorporated – 1-1/2 minutes at medium-high speed. Add vanilla and beat well again – 1-1/2 minutes. Pour batter into greased and floured 13-by-9-inch baking pan.

Bake at 350 degrees for 35 minutes, or until the center top barely springs back to the touch. Do not overbake or cake will be dry. Remove and let cool 15 minutes; turn out onto cake board if desired, or leave in the pan for serving. Ice cake while still warm.

While cake is baking, make icing: Combine butter sugar, cocoa, vanilla and salt in saucepan over medium-low heat. Allow butter to melt before stirring, but watch to prevent burning. If your stove runs hot, do this over a double-boiler. Stir butter-sugar-cocoa mixture till smooth and liquid. Add pecans and stir well. Keep mixture over low heat or over a double boiler till cake comes out of oven.

Allow cake to cool 15 minutes before turning it out and icing while warm.

Makes 16 to 20 servings. Cake will freeze well.

Kapow! Noodle Bar in Boca Raton

Rounding out our week of notices about restaurants opening soon and those already opened, here are others in Palm Beach County and a couple of notables in Dade County as well.

The Rusty Pelican, 3201 Rickenbacker Causeway, Key Biscayne; 305-361-3818; rustypelican.com

A dining icon on the water in Key Biscayne for four decades, the Rusty Pelican recently underwent a $7 million renovation. Chef Michael Gilligan, formerly of Solea, turns out small plates and favorite seafood and steak dishes. Full bar and private rooms for parties. Open for lunch and dinner daily; bar open after midnight.

Pubbelly, 1418 29th St., Miami Beach; 305-532-7555, pubbelly.com

France meets Asia at this hot, casual small-plates pub in off-beach South Beach. Housemade sausages, kimchee, raw bar, charcuterie plates, wines and sakes and craft beers. Dinner only, Tuesday-Sunday, closed Monday.

Harry's Pizzeria (Miami) white bean and escarole soup

Harry’s Pizzeria, 3918 N. Miami Ave. (in the Design district), Miami; 786-275-4963, harryspizzeria.tumblr.com

Spicy collards and pork pizza, anyone? Michael Schwartz, of the nearby Michael’s Genuine, is behind this casual pizzeria/casual hole in the wall, serving non-standard pies such as leek and potato or shortrib with caramelized onion and aged Gruyere, or any number of soups and salads. (Save room for zeppole for dessert!). Lunch and dinner daily; take-out available. No reservations.

Kapow! Noodle Bar, 431 Plaza Real, Boca Raton; 561-347-7322; kapownoodlebar.com

Chef Roy Villacrusis turns out his unique style of Asian inspired dishes that qualify as exotic pub fare. Crab and cheese stuffed shishitou peppers, grilled beef tongue, crispy chicken skin, pork belly steamed buns, red curry-coconut milk noodles and entrees (skirt steak, fried whole snapper) fill the menu. Open for dinner daily; late nights Friday and Saturday.

Chef Angelo Elia of D'Angelo's Trattoria, Delray Beach

D’Angelo’s Trattoria, 9 S.E. 7th Ave., Delray Beach; 561-330-1237

Restaurateur Angelo Elia returns to his roots with this trattoria in an old house restored with modern touches. Pastas include housemade buccatini with wild boar ragu, spaghetti with white anchovies, wood-fire grilled fish, and baby porcetta cooked in the wood-fired oven. A gelato and pastry shop is coming soon alongside the restaurant. Open for dinner daily; reservations accepted.

Breathe Restaurant and Ultra Lounge, 401 W. Atlantic Ave., Delray Beach; 561-330-4526; breatheindelray.com

Mediterranean-fusion restaurant and club joins the Atlantic Avenue crowd in a modern space.

Key Lime desserts from Cake Garden

Cake Garden and Tea, 1790 N. Congress Ave., Boynton Beach; 561-523-7595; cakegardenandtea.com

Individual desserts, pastries, cupcakes, cookies, and special occasion cakes to order from pastry chef David Evans and wife Nicole. Opening soon; hours to be from 10 a.m. daily through dinner hours.

Bistro Bistro Bakery and Cafe, 506 Northwood Road, West Palm Beach; 561-228-1081; bistrobistrotogo.com

French and Canadian owners turn out authentic croissant, sandwiches, salads, quiche, cheese plates and commercial gourmet items at this take-out counter in Northwood Village. Outside sidewalk seating and a few seats indoors – it’s small and there’s usually a wait in the mornings and at lunch. Open Monday-Saturday, 10 a.m.-6 p.m.

Sharkbite Grill, 250 W. Indiantown Road, Jupiter

Slated to open around the first of February, the casual dining concept comes from former Brewzzi chef Kevin Monti, and Scott Driscoll – former owner of Sierra Grille. Expect American casual menu with pub atmosphere. (Coming soon.)

Chains and changes and more

C.R. Chicks has opened in Boca Raton in the Commons at Town Center. The rotisserie chicken take-out/eat-in spot (with great gazpacho) is a homegrown chain…

Menchie’s Frozen Yogurt is growing, with shops already in Boca Raton and Palm Beach Gardens…they’re also coming to the Garden Shops at Lantana Square in Lantana.

Tossed has opened in Boca Raton at Town Center. The Fort Lauderdale chain serves made-to-order salads, wraps, sandwiches and panini.

Roy Assad, original owner of Leila Mediterranean in downtown West Palm Beach has taken back the restaurant. He plans to revamp it, he says. Stay tuned…

New owners have taken over the Pita Grille in Palm Beach Gardens and it’s getting good reviews for the schwarma and other dishes.

Restaurateur Gary Rack (Table 42 and Rack’s Downtown Eatery in Boca) plans a new restaurant next door to Il Baccio in Delray Beach.

There’s no lack of charity food events in this area – especially this time of year. But the chefs who put on the Taste of Compassion at the Harriet Himmel Theater at CityPlace each year go all out for this annual dine-around.

Most of us don’t get to dine with this group of 25 chefs from the Palm Beach Chapter of the American Culinary Federation – many are from area country clubs and private dining rooms. They’re a creative, professional group who produce some tasty fare to match all the wines being poured for sampling.

Foods and wines are on two levels at the theater, and a silent and live auction is set up as part of the event in the auditorium. A live band performs.

Money from the night goes to the Quantum House in West Palm Beach, which celebrated its 10th anniversary in 2011. It’s a home away from home for families who want to be with their children being treated at St. Mary’s Medical Center and other hospitals nearby.

Tickets are $75, or $125 for the VIP pre-event party.

Taste of Compassion

• Where: Harriet Himmel Theater, CityPlace, 700 S. Rosemary Ave., West Palm Beach
• When: 7 p.m. (6 p.m. VIP reception), Monday, Jan. 16, 2012
• Tickets and information: $75 ($125 for VIP); available at quantumhouse.org or call 561-494-0515.