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TASTE OF THE TOWN H AVEN’S CAULI-POLONAISE SERVES:2 (4 AS A SIDE DISH) Chef Todd Erickson Executive Chef CUISINE: INTERNATIONAL AMBIANCE: SOBE CHIC H A V E N 1237 LINCOLN RD, MIAMI BEACH 305.987.8885 havenlounge.com   : @IAmChefTodd cheftodderickson.com 1 cauliflower head, cut in half 1/4 cup extra virgin olive oil 2 sticks butter at room temperature 1/4 cup shallots, small dice 1/2 cup gruyere cheese, grated 3 Tbsp. & 2 tsp. black truffle oil 1 tsp. kosher salt 3 slices dark pumpernickel dry toast 1/4 cup whole-grain mustard 1/8 tsp. cayenne pepper 2 large eggs 1/4 cup Italian parsley leaves, stems removed 1/4 cup shaved radish Preheat oven to 375°. Brush each cauliflower half with olive oil. Place in roasting pan stem side down. Add ¼ inch of water to bottom of pan. Roast up to 1 hour or until entire top of cauliflower is deep golden brown. Remove from oven. Let cool. While roasting cauliflower, break pumpernickel toast into pieces. Pulse in food processor until all toast has turned to crumbs. Pour crumbs in mixing bowl. Toss with mustard and cayenne pepper. Pour onto cookie sheet. Bake in oven until completely dried out. Remove from oven, cool, and drizzle with 2 tsp. black truffle oil. In food processor, add butter, shallots, gruyere, 3 tbsp. black truffle oil, black pepper and salt. Puree until smooth. Liberally smear butter mixture over each cauliflower half. Place back in oven to reheat and melt butter, approximately 5–6 minutes. While reheating cauliflower, cook eggs separately, sunny-side-up until egg white is completely set. Remove cauliflower halves from oven, sprinkle with crumbs and top with eggs. Garnish with parsley and shaved radish. Serve immediately. Domaine Vincent Delaporte Sancerre Blanc, France, $29.99 This understated Sauvignon Blanc will intrigue your palate with lovely hints of fruit, lime, minerals, florals, and a touch of salt and honey. Crisp, balanced, and clean, your mouth will tingle and be prepared for the textures of the cheese, cauliflower, spices, and egg. This pairing is not to be underestimated! Nora Adler, WineAfterDark@aol.com 44 september/october 2014 southfloridaluxuryguide.com


SFLuxury_SeptNov2014
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