![]() Should the sauce be lumpy, then beat with a whisk until smooth. Keep the sauce at a low to moderate heat, stirring regularly, and let it cook for a good 20-25 minutes. When you have a thick, biscuit-coloured paste, let it cook for a minute or two, stirring regularly, then pour in the milk, slowly, stirring constantly, holding the aromatics back in the pan (you can discard them, they have done their work). In a nonstick saucepan, melt the butter over a moderate heat, then stir in the flour. Watch carefully, then just as the milk is reaching boiling point, remove from the heat and set aside for 20 minutes to infuse. Pour the milk into a saucepan, add the bay leaves and the onion, peeled and cut in half, then add the cloves and whole peppercorns. It is worth mentioning that the crumble can be assembled the day before and baked as needed. Green vegetable crumbleĪ calming dish of gentle summer flavours. The microgreens were more than purely cosmetic they carry peppery notes that make their inclusion worthwhile. The contrasts of cool, crisp and hot made for a better cucumber salad than I can remember, one that I must bring out more often. The crumble came to the table with a crunchy salad: cool cucumber and microgreens (radish sprouts, broccoli and alfalfa) and the punch of wasabi paste. You could add a handful of finely grated cheese to the crumble if you fancied, but I’m not sure it is necessary. The sauce will happily take some fat, cooked butter beans, nuggets of crisp bacon or a spoonful of fried onions. A béchamel, thoughtfully seasoned and given a good 25 minutes or longer over a very low heat with scarcely a bubble to be heard, is a cook’s time well spent. The crucial point is to make a seriously good sauce, using cloves, bay leaves and onion, but also to give your sauce the baptism of time. Blanched asparagus may go in, too, especially now the price of homegrown spears has come down. ![]() The filling was then covered with a rubble of butter crumbs and baked until the green-freckled sauce bubbled up around the edges and the crumble was lightly crisp.ĭeeper into summer, I will make this recipe with lightly cooked runner beans and shredded summer cabbage. This week, I stuffed great handfuls of spinach – thick stemmed, leaves as pointed as an arrow – into a deep saucepan, letting them cook for a minute or two in their own steam, then tossed them with young broad beans into a classic, aromatic white sauce. The restaurant posts each day’s “fresh catch” specials on its website.īougard is the pastry chef behind the authentic Key lime pie, coconut flan, baked bananas, flourless chocolate cake and banana brownies, all of which give a sweet, final touch to a meal.T hese days of early summer with crisp young greens at the market and the garden fizzing with new growth are glorious. Depending on what’s in season, raw bar offerings will vary while Taco Tuesdays feature mahi and shrimp tacos. ![]() Minty mojitos pair perfectly with island fare, but it’s fun to change things up with a Bermuda Bushwacker blended from tropical rums and liqueurs. ![]() Losey concocts an array of sauces that includes guava barbecue and mango habanero. They can be dipped into tangy cocktail sauce although, some purists enjoy them with just a squeeze of lemon. For diners who like more intensity, pickled jalapeños on the side will turn up the heat.įor conch fritters, nuggets of conch meat are blended with breading and fried into perfectly browned fritters. “Lunch time could be 4 in the afternoon or 10 in the morning,” Losey adds.Īt Island Thyme, Losey smokes mahi and wahoo in-house to create a traditional fish dip with a creamy bite. Bougard explains, “If you have a contractor coming at 5, you have to ask him, ‘What day?’ That’s island time.” It’s also a play on words for a tropical state of mind. Its name is a tribute to a fresh herb that’s found across the islands, according to Losey. So, he and his partner, Michele Bougard, decided to buy a home here - and open a restaurant, too. He realized: “With the connections I have in Florida, why don’t I just do what is (uncommon) here? Fritters, chowder and seafood straight out of Florida to here, out of the water two days?” Fishing excursions to the Bahamas, Tortugas, Turks and Caicos and other islands deepened his appreciation for Caribbean cooking.ĭuring trips to visit family in Charlotte over the last few years, Losey saw the many chain restaurants in the area and noticed an opportunity. Chef and owner Earl Losey grew up in a restaurant family, but it was his move from Michigan to South Florida in 2001 that stoked his appetite for coastal cuisine.
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