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hass tomato and avocado salad

 
  

Seasons 52, 321 Miracle Mile, Coral Gables, FL 33134,  305-442-8552 Coralgables@seasons52.com


 
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By Simone Zarmati Diament

 

Spring is here and bathing suits are coming out: on the store racks, out of the closets. Now is the time to get ready to fit into them without having to sacrifice taste or a yen for something really satisfying.

Seasons 52, the fresh grill and wine bar restaurant renowned for offering dishes at or under 475 calories per plate —from the signature flatbreads and appetizers, to all entrees and its popular mini indulgence desserts —, has come up with a new spring menu.

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“During the spring, farmer’s markets and grocers are full of fresh, vibrant produce,” said Cliff Pleau, Senior Director of Culinary at Seasons 52 who has developed a flavorful, thoughtfully-prepared spring menu which he presented last week together with Master Sommelier Georges Miliotis at an interactive media dinner in their Coral Gables location. A screened demo was packed with cooking tips and wine pairings.

In addition to the regular low-cal flatbreads like the delicious plum tomato flatbread, there are new appetizers such as Artichoke & Goat Cheese Flatbread – with leaf spinach, balsamic onion and roasted peppers and Artichoke-Stuffed Artichoke Leaves – with organic arugula, Parmesan cheese and balsamic glaze.  “What makes the flatbreads almost addictive is the combination of herbes de Provence with a touch of lavender,” explained coral Gables location Executive chef Matt McCormick.

These paired perfectly with the Prosecco-based seasonal Strawberry Kir Royal and Strawberry Basil Fusion with Prairie Organic Vodka, Fresh Basil, and Organic Agave Nectar.

Appetizers were followed by Tomato & Haas Avocado Salad – with organic arugula, balsamic glaze and grilled bruschetta; entrees like the Grilled Columbia River Steelhead Trout “packed with proteins” says chef – with spring vegetables, basmati rice and lemongrass sauce;  Lamb T-bone Chops – with asparagus, truffle mashed potatoes and red wine glaze and a side dish of crunchy Spicy Snow Peas & Shiitake Mushrooms – with roasted almonds. Also on the menu: Tiger Shrimp Penne Pasta – with spring asparagus and oyster mushrooms in a light lemon-basil sauce.  Then, come the desserts: a selection of different individual mini-indulgences.

The wine suggestions by Master Sommelier George Miliotes:

Zardetto Prosecco, Treviso NV – Produced in the Veneto, in the northeast of Italy, this sparkling wine is great alone or with a dash of fruit juice. I was perfect with the seasonal Strawberry Kir Royal (Fresh Strawberry-Infused Prairie Organic Vodka, Organic Agave Nectar and Zardetto Prosecco)

Aveleda Vinho Verde, Portugal ’10/’11 – Crisp and light with just a hint of sweetness and sparkle, this varietal it is the perfect aperitif wine to enjoy with an assortment of flatbreads.

Lioco Indica Rosé, Mendocino ’11 – A totally natural wine with lovely aromas and flavors of ripe red raspberries and strawberries and a pleasantly dry finish; goes with just about everything on the menu.

Botani Moscatel, Sierras de Málaga ’10 – Neither sweet nor dry, this Spanish wine is packed with fruit flavors and a round finish. It pairs beautifully with white fish or shellfish.

Allegrini Palazzo della Torre Corvina Veronese ’08/’09 – Supercharged with a second fermentation from dried grapes, like a Ripaso, this wine is medium bodied but with a long and potent red fruit finish – and pairs well with meats; from pork to lamb.

FLATBREAD DOUGH RECIPE

 serves 4

Ingredients:

1 cup water, warm to touch (110°F to 115°F)

1 teaspoon brown sugar

¼ teaspoon active dry yeast

1½ tablespoon extra virgin olive oil

1 cup all purpose flour

1½ cup wheat flour

1 tablespoon salt

½ teaspoon pepper  

  

Making the Dough:

·        Mix warm water, yeast and sugar in a one-cup measure.  Set aside until yeast is active and bubbles appear (about 5 minutes).  Stir in oil.

·        Combine flour, salt and pepper in another large bowl.  Make a well in center.  Stir in yeast mixture with wooden spoon.  Stir to combine.  Work dough with hands on a floured board, knead until smooth for 8-10 minutes, adding light amount of flour as necessary to keep dough from sticking to the board and your hands.

·        Transfer dough to a lightly oiled bowl.  Cover and set aside in a draft-free warm place for one hour.  Once doubled in size, punch dough down and cut into four equal pieces.  Knead each dough piece into a tight ball on a floured board for one minute.  Set on an oiled tray and refrigerate covered for 20 minutes or longer.

 

Cooking a Flatbread:

·        Adjust oven rack to lowest position.  Place baking stone on lowest rack and warm to 500°F.

·        Flatten each dough ball into a six-inch disk then roll out on a lightly floured surface to desired thickness.

·        Transfer dough to a lightly floured wood pizza paddle.  Brush with extra virgin olive oil or roasted garlic paste.  Lightly top the flatbread with herbs, veggies, cheese, etc. (less is more!)

·        Carefully slide dough off paddle onto stone.  Bake until crispy golden brown (about 4 minutes).  Remove flatbread from stone with paddle.  Cut and enjoy.


 

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Seasons 52 is open seven days for lunch and dinner from 11:30 a.m. through 11 p.m. Mon – Thurs; 12 p.m. Fri. and Sat., and till 10 p.m. Sundays, and offer nightly entertaining and outdoor dining , 321 Miracle Mile, Coral Gables FL 33134 305-442-8552 Coralgables@seasons52.com

 

FLATBREAD DOUGH RECIPE

 

 


Ingredients:

1 cup water, warm to touch (110°F to 115°F)

1 teaspoon brown sugar

¼ teaspoon active dry yeast

1½ tablespoon extra virgin olive oil

1 cup all purpose flour

1½ cup wheat flour

1 tablespoon salt

½ teaspoon pepper
Equipment:

Measuring cup

Mixing bowl

Cutting board

Rolling pin

Pizza handle

Pizza stone


 

Making the Dough:

·        Mix warm water, yeast and sugar in a one-cup measure.  Set aside until yeast is active and bubbles appear (about 5 minutes).  Stir in oil.

·        Combine flour, salt and pepper in another large bowl.  Make a well in center.  Stir in yeast mixture with wooden spoon.  Stir to combine.  Work dough with hands on a floured board, knead until smooth for 8-10 minutes, adding light amount of flour as necessary to keep dough from sticking to the board and your hands.

·        Transfer dough to a lightly oiled bowl.  Cover and set aside in a draft-free warm place for one hour.  Once doubled in size, punch dough down and cut into four equal pieces.  Knead each dough piece into a tight ball on a floured board for one minute.  Set on an oiled tray and refrigerate covered for 20 minutes or longer.

 

Cooking a Flatbread:

·        Adjust oven rack to lowest position.  Place baking stone on lowest rack and warm to 500°F.

·        Flatten each dough ball into a six-inch disk then roll out on a lightly floured surface to desired thickness.

·        Transfer dough to a lightly floured wood pizza paddle.  Brush with extra virgin olive oil or roasted garlic paste.  Lightly top the flatbread with herbs, veggies, cheese, etc. (less is more!)

·        Carefully slide dough off paddle onto stone.  Bake until crispy golden brown (about 4 minutes).  Remove flatbread from stone with paddle.  Cut and enjoy.

 

Serves:  4