So – Who Is Spike Mendelsohn?

No, this isn’t Spike Mendelsohn, this is the Big Boy that I grew up with, the place where the best burgers could be found in those days. I loved Big Boy hamburgers! Since then, about the only places you could find hamburgers were at chain restaurants, and they were hardly good enough to visit more than once or twice.

Recently, I’ve heard of folks making “really good hamburgers”, the ones with chopped onions and herbs mixed into them before they’re grilled, but I never thought of them as “gourmet”. Then, along came Spike Mendelshon, the “Burger Guru”, who is setting the culinary world on its heels. As a finalist on Top Chef and writer of the new “Good Stuff” cookbook, Spike has taken the burger to tremendous heights, even to the point of “gourmet”!

I first heard of Spike and his hamburgers from Chef-owner of Bistro Boquete, Lauretta Bonfiglio. Upon further investigation, I learned that Spike grew up in St. Petersburg, Florida, my home town, and I just discovered that his parents own Pepin, a very popular restaurant I’ve visited many times! Little Spike must have been cooking in the kitchen at the time I was enjoying the fine cuisine at Pepin years ago.

The other day, Lauretta shared her copy of Spike’s book with me and I immediately wanted to learn some of Spike’s recipes. I wanted to duplicate them in my kitchen. Spike’s luscious burgers inspired Lauretta to present a cooking class for Boquete Gourmet, teaching some of the many tricks and secrets that are making hamburgers the newest, trendiest “gourmet” entree.

Below is the cover of Spike’s perfect, all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to shake things up with a gourmet touch, like me. Spike opened his new restaurant in Washington D.C., “Good Stuff Eatery”, and it’s always full of customers who enjoy truly gourmet dining.

As you can see, Spike also makes fantastic milkshakes, sides and salads, some of which will be included in Lauretta’s menu for her “Gourmet Burgers & More” cooking class to be held on Friday, September 24, beginning at 5:00pm. The class will be held in my El Santuario, Boquete, Panama kitchen, where I’ve recently added a couple very unique kitchen appliances you’ll soon see.

The $25 fee includes the hands-on class, recipe book, full-course dinner including 3 entrees, Lauretta’s twist on one of Spike’s famous shakes, and a glass of wine. Make your reservations today at boquetegourmet@gmail.com, as seats are limited.

You won’t want to miss learning how to make Spike’s “good stuff’ in your own Boquete kitchen.
Talk about inspired!
Cora

Include Ginger for Health

Last week, a friend asked if I liked the ginger she added to her rhubarb pie, a very unusual ingredient in any fruit pie. I loved her pie, especially with the ginger spice she added. As I discussed the ginger flavoring in Emma’s pie, I wondered if ginger were a spice, or an herb? Do you know?

In it’s natural form, fresh ginger looks like this. It’s very plentiful in Panama, but I’ve shied away from buying it fresh because I haven’t known how to prepare it.

So, I did some research and found that ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It was one of the earliest spices (yes, it’s a spice) known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper, and it was one of the spices used against the plague.

In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer — the origin of ginger ale.

These are just a few benefits claimed by researchers for using ginger:

1. Ginger can calm an upset stomach, providing relief of bloating and gas.
2. It helps quiet a cough and soothes your throat.
3. Ginger has been proven to treat feelings of nausea.
4. It contains anti-viral, anti-toxic, and anti-fungal properties.
5. Ginger acts as an antihistamine and aids in the treatment of allergies.
6. It has anti-inflammatory properties and can be used to treat arthritis and various other muscular disorders.
7. Ginger aids in digestion and the prevention of stomach cramps.
8. It helps to protect against the development of ulcers.
9. Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots.
10. It is frequently used today in developing countries to treat diarrhea.

I also found that fresh ginger can be scraped or peeled, sliced, crushed or minced. The photo at the top is of a “hand” of fresh ginger, which is available in most supermarkets at very reasonable prices.

Powdered ginger is the buff-colored ground spice made from dried root. It’s my favorite way to use ginger, it’s reasonable, easy to use and it’s always on hand. Below is a photo of Ginger Crunch ready to eat.

You’ll find the recipe for Ginger Crunch in my new cookbook “Boquete Gourmet Community Cookbook” picutred at the left. It’s available to La Reyna, Sugar & Spice Bakery and El Cacique Souvenirs in Boquete, as well as at The Book Mark in Dolega and Felipe Motta Wine Store in David.

Preserved or ‘stem’ ginger is made from fresh young roots, peeled and sliced, then cooked in a heavy sugar syrup. The ginger pieces and syrup are bottled together, making it always ready to use. This form is extremely hot and spicy, so don’t use much at one time.

Crystallized ginger is also cooked in sugar syrup, then air dried and rolled in sugar. This is very easy to make. I buy lots of fresh ginger, scrape off the peel with a small knife, cut it into strips and boil the strips in simple syrup until clear, tender and the syrup is cooked away. After they are laid out on foil to cool, shake them in a plastic bag filled with granulated sugar and set aside to dry. Keep the candied ginger in a tightly-sealed container. I use crystallized ginger in fruit salads, as a garnish, and it makes a nice treat eaten alone.

Pickled ginger is another way to prepare fresh ginger. Slice the root paper-thin and pickle it in a vinegar solution. This pickle is known in Japan as “gari” , which often accompanies sushi, and is served to refresh the palate between courses. This is even easier to make than candied ginger.

Getting back to Emma’s pie, if you have the opportunity to include ginger to add a gourmet touch to any of your dishes, and please do it for health!
Salud!
Cora

Boquete’s First “Underground”

Everyone was atwitter as news of the location of Boquete’s first underground dinner was sent to confirmed invitees only. This was a private affair and an event that has unending possibilities in Boquete.

Years ago, I hoped to receive an invitation to this most misunderstood and adventurous form of dining experience. Friends in Florida had invites to local events such as this, but never me. Because the guest list is private and I didn’t know many people who attended such events, I didn’t know much about them. I only knew they packed a bottle of fine wine into their fancy wine totes and went to some “mysterious” place for a gourmet dinner.

But on Saturday, I attended my first “Underground”, and the first such event in Boquete’s history. As you can tell by the photo, the guests and the location will remain undisclosed, but I’ll include the menu and a couple “chef moves” below. It’s difficult to describe an indescribable event, but here’s a glimpse.

The evening was fun-filled and a bit glamorous. The crowd was amazing, people who have lived in Boquete for years and folks who were visiting here for the first time. Young and not-so-young, dressy and smart-casual attire, all types of gourmands. Three things we all had in common; a love for adventure and fine living, a yearning to do something different, and a desire to meet new friends for the first time.

To have a renown chef, Lauretta Bonfiglio, to present the dinner, was icing on the cake!
Chef Lauretta’s “Six Tables” were moved to the dining site from the Bistro Boquete, closed for a few months for renovation. They were arranged in neat fashion, draped in matching tablecloths and each setting was arranged in a formal design with shiny tiles, crown-shaped napkins and a scroll marking the menu, as listed here.

Lauretta’s Six Tables
“Nouvelle Creole – Underground”

Tomato, Mozzarella and Roasted Garlic Tart

Carrot and Leek Soup with Fresh Thyme

Garden Fresh Greens, Walnuts, Pears and Blue Cheese
Berry-Balsamic Vinaigrette

Caribbean-Style Chicken with Brown Sugar and Peanut-Spice Rub
Cajun Au Gratin Potatoes

Pan-Seared Filet Mignon with Dark Rum, Red Chili Sauce
Wild Mushroom Rice

Chocolate-Almond Ice Cream Torte with Ganache, Whipped Crème and Fresh Mint

The guests enjoyed being served at the same time, course by course, table by table. Each place setting was coordinated in style and color, and each dish seemed more interesting than the last. The conversation grew as the dessert was served, topped with whipped cream and a birthday candle. As guests lit their candles and sang “Happy Birthday” to Roger, Lauretta and her staff appeared to huge applause, bows and flashbulbs.

This is what Underground is all about, enjoying a special evening with good friends, great food, and memories that will last forever. Boquete is a magical place with stunning rainbows, rich full-bodied coffee and world-class restaurants. Now, Boquete has opened a whole new dining style, one with a bit of mystery included. I understand “Six Tables” are moving to an elegant coffee finca for Boquete’s next Underground.
Can’t wait!
Cora

For Kitchenware, Try the New Conway

It was a huge surprise to open this month’s Bajareque Times and see a photo and article about the 4 displays in the housewares department at the new Conway store in David. Thanks to the Bajareque Tiimes for including a visit to the Conway store in their quest for interesting and unique events to cover for the newspaper. The exhibits were part of the “Gourmet Tour of David”, that happened last month.

The display the Bajareque Times chose to feature in their article was the Asian-themed Sukiyaki exhibit. Complimentary recipe cards were displayed, along with items from the 3rd floor departments, including linens, bath, silver and glassware, furniture, accessories and home decor. The plan to arrange these displays was presented to the floor manager, Mr. Taylor, and it was approved immediately. Language was no barrier to his decision, we both practiced our “Spanlish” and the details were easily worked out.

The day of set-up came a couple weeks later and I was given free access to any items on the floor from which to make the displays. An assistant, Roberto, helped find many of the display items and the 4 tableaux were soon constructed.

In addition to the Asian, Sukiyaki display with a white stone mat and bonsai tree, there was the Italian Chef’s exhibit showcasing Eggplant Parmesan. The place-setting featured Venetian blue and gold hand-blown, glass dinnerware and a huge mirror-studded wine goblet. This display was especially fun to do as it had 3 shelves and lots of room for unique Italian pieces to come together, including a painting from the Vatican!

The French table was the one closest to the entrance of the housewares department and the largest of the displays. A huge table was cleared of white dinnerware, covered with a lush moss-green cloth and set for an afternoon “French bread, wine and cheese” get-together.

The French kitchen rooster was the center of attention, never missed in any French kitchen. The take-home recipe was for French bread, and if the baker needs just the right baking pan for making bread, Conway has it. Notice the bread board and beautiful bread knife, just awaiting a piping loaf of fresh bread. The cutlery selection at Conway is excellent, the quality is high, and the prices are reasonable.

Finally, I knew immediately how I wanted to create the Spanish table, it had to be centered around my legendary hero, Don Quixote. The model of Don is gorgeous and I couldn’t resist making him the center of attention, along with his side-kick Sancho Panza. The duo brought attention to the Paella recipe and just the perfect pan needed to make this famous Spanish dish. The red Spanish motif on the striking dinnerware reminds me of the bright, festive atmosphere that often surrounds a really good Paella.

Shortly after the displays were completed, a large group of folks from Boquete visited Conway as part of Boquete’s “Gourmet Tour of David”. The participants gathered the recipe cards as mementos of their visit. On the back of each card, they found suggestions of wines that would make excellent pairings to each dish.

I’m hoping that many customers enjoyed the exhibits, collected the recipes and savored the dishes with a favorite glass of wine. If anyone needs kitchen equipment, serving dishes or table linens, they will be sure to find them in the new Conway housewares department, just down the road from Boquete about 45 minutes.
Happy cooking!
Cora