TAMPA (BLOOM) – In our “Window to the Weekend” sponsored by Renewal by Andersen of Tampa, Executive Chef Lee Aquino from Birchwood & Teak joins Gayle Guyardo, the host of the global health and wellness show, Bloom, in the Bloom kitchen to share more about The Frog Man Feast in St. Petersburg to support the Navy SEAL Foundation and families of fallen warriors.

The Frog Man Feast, voted the Best “Food” Festival in Tampa Bay is this weekend on Sunday, December 1, 2024 2:00 p.m. to 5:00 p.m. at 3 Daughters Brewing.

If you have an event in the Tampa Bay area you’d like to feature on “Window to the Weekend” email us at Bloom@wfla.com.

RECIPE:

Tea Poached Beets

Beets

Gold Beets 3ea Med

Jasmine Tea Packets 3ea

Water 1 gal

Jasmine Tea Poached Beets

Wash Medium Sized Beets  to remove all the dirt and debris.

Bring a gallon of water up to a simmer and drop in jasmine tea packets.  

Simmer the beets until a tooth pick can run through the middle without effort.

Once accomplished, cool beets in jasmine tea bath on ice water in refrigerator.

Once cooled, peel the cooked beets removing the exterior skins.  

Using a knife or a mandolin slicer, prepare the beets (depending on your application party vs fancy dining).

Reserve portions for plating.  Keep cold

Whipped Tahini

Tahini                         8 floz

Lemon Juice                 1 tbsp

Granulated Garlic        .5tsp

Granulated Onion        .5tsp

Sesame Oil                 1tsp

SP                        taste

Take container of tahini and place in a hot water bath to loosen product.  Once tahini has had time to warm, shake vigorously to emulsify.  Ready the kitchen processor.  Place the contents of the tahini into the kitchen processor.  Ready a cup of ice water.  Begin spinning the kitchen processor with the tahini and adding lemon juice, granulated garlic and onion with sesame oil.  You will notice it will become creamer.  If it isn’t coming together as desired, sprinkle in ice cold water to tighten up tahini to desired thickness. Season with salt and pepper.  

Reserve product in a piping bag.

Curried Apples

Granny Smith Apples         3ea

Granulated Sugar         1qt

Water                        1qt

Madras Curry                 3tbsp

In medium sauce pot and medium heat, create a simple syrup (equal parts water to sugar).  Add 3 tablespoons of Madras Curry Powder.  Keep at a simmer.

While simmering prepare a water bath with ice and a cap full of lemon juice (to help reduce browning).  

Peel the apples and have melon baller ready to portion spheres of the apples.  Once you have punched out a sphere, place in the iced lemon water to preserve until apples have been processed.  

Once the apples have been processed, place them in the simmering Curry Simple Syrup and poach them for 1-2 mins.  Remove from heat and place in container to store in refrigeration.  

Once Cooled, ready to reserve.  

Herb Quinoa Salad

Quinoa                        1cup

Vegetable Stock        2cup

SP                         taste