This luxuriously cool weather is a time for South Floridians to rock their scarves and boots. The nip in the air (relatively speaking) lends itself perfectly to the cozy warmness of a fresh pie. Win your very own blueberry or apple pie from the Purple Pie Company by using your noggin to answer these Miami Dish trivia questions! Please note, these are special pies; they not jellied or gummy or gooey, but flaky, textured, and fresh!

So, here’s how you play:

Email me at trina@miamidish.net with the answers to the questions.  Some have more than one right answer. The answers to all of them lie within the depths of the Dish. A hint: “search” is your friend.

The first person to email me all of the right answers or the most correct answers by December 15, 2008 wins a coupon for a family-sized pie from the Purple Pie Company. Only one entry per contestant.

EXTRA CREDIT: If you join the Miami Dish Twitter feed, you get an extra bonus point!

1. Name two Miami Book Fair authors that Miami Dish wrote about this year or last.
2. Name three dishes served at the First Annual Farm to Table Dinner.
3. Name a farm mentioned in the First Annual Farm to Table Dinner.
4. Name a recent topic mentioned in Miami Dish’s Twitter feed.
5. Who in my family makes traditional Venezuelan holiday foods?
6. What does Shirley Corriher recommend you do instead of sifting?
7. Who taught John DiRocco how to make kalamansi drink?

Good luck!

* * * Listen to this Audio Bite! * * *

Shirley O. Corriher’s new book Bakewise: The Hows and Whys of Successful Baking is food chemistry for the common folk. To me, it is like a wizard’s book of spells. This tome contains 200 recipes for cookies, breads, cakes, icing, and tarts both savory and sweet. Corriher breaks it all down in simple language (Imagine a food scientist aunt giving you advice.) and then offers example recipes. Like a teacher, she lays out what each recipe shows.

Corriher is a kind of food detective. She helps everyone from chefs to large corporations troubleshoot their recipes. She has a B.A. in chemistry from Vanderbilt University, and was once a research biochemist.

Corriher spoke to me from Atlanta to answer some questions from Miami Dish readers.

Here are some of her answers:

Christina asked: Does chilling cookie dough make a difference?

“The time in the refrigerator does a number of things. Number one, it distributes the moisture more evenly and number two, it allows the starch and the proteins time to fully hydrate, fully absorb liquid. And actually, famous cookie bakers like Ruth Wakefield—in her book, The Tollhouse Cookbook, she says ‘We always make the cookies – the chocolate chip cookies – the night before and allow them to stand in the refrigerator.’

Now this would definitely help make your cookies not as runny, spread out as much, because this would give more time for the starch and the proteins to fully absorb liquid and make the batter a little bit thicker.”

On the Miami Dish Facebook page, Alicia asked: Do you really have to sift flour? Why?

“I don’t believe in sifting. I don’t think you get a good blend when you sift. See, if a cake has holes in it, it means that you have not distributed the baking powder evenly with the flour, but sifting doesn’t really do it.

I’ve done some experiments with dark spice that weighed about the same as baking powder, and even after sifting three times, there’s still some white streaks where it’s not evenly blended, and some dark streaks where it’s not evenly blended.

I believe in beating. Beat the daylights out of the flour and the baking powder and the salt! Even with your hand beater, or with a fork, just beat vigorously and you get a much better blending than you get with sifting. I think it’s much easier too.

To find out what makes cookies chewy versus crunchy and whether you have to actually cool cookies on a rack, listen to my extended interview with Shirley Corriher here.

You can ask your baking questions of Shirley Corriher at the Miami Book Fair International this weekend. She will be speaking with Linda Gassenheimer (Meals in Minutes for People with Diabetes) and Nino Pernetti (Caffe Abracci Cookbook).

When: Sunday, November 16 at 11 am

Where: Miami Dade College, Wolfson Campus, 300 N.E. Second Avenue, Room 7174/75

How much: $5 admission to Miami Book Fair International

For this Video Bite, Michelle Bernstein gracefully carved out time in between three weeks in Spain and a book tour. This is one busy lady. Bernstein won the James Beard Award for best chef in the South this year. She hosts the PBS show, Check, Please! In addition to Michy’s, Bernstein is chef-owner of Michelle’s at Carysfort in Key Largo and MB in Cancun. Her next project is a Spanish tapas restaurant in the old Domo Japones space.

Here, Michelle Bernstein presents the shrimp tiradito recipe from her new cookbook, Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy’s Miami Kitchen, co-written with Andrew Friedman. Bursting with vivid pictures, the book’s recipes span Bernstein’s globetrotting life, from her mother’s Argentinean and Jewish cooking, to Bernstein’s French training, to her Latin and Caribbean influences here in Miami.

Shrimp Tiradito with Avocado and Corn Nuts

(Reprinted courtesy of Houghton Mifflin.)

In Peru, a tiradito is usually raw, but in this recipe, Bernstein quickly boils the shrimp. Believe it or not, the dish is often garnished with corn nuts! The skewers are optional, but Bernstein recommends them for keeping the shrimp straight while they poach.

INGREDIENTS

12 large shrimp (16-20 count), peeled and deveined

1 heaping teaspoon Old Bay seasoning

½ cup diced celery

¼ cup mayonnaise

3 tablespoons fresh lime juice

2 tablespoons aji amarillo paste

1 tablespoon minced peeled fresh ginger

1 tablespoon chopped fresh cilantro (leaves and stems)

¼ teaspoon kosher salt

½ avocado, peeled and thinly sliced

¼ cup thinly sliced red onion

½ cup corn nuts

1 tablespoon extra virgin olive oil

12 6-inch wooden or metal skewers

Bring a large pot of water to a boil over high heat. Line a large plate with paper towels. Thread each shrimp lengthwise onto a skewer to keep it straight.

Stir the Old Bay seasoning into the boiling water. Add the shrimp and boil until they just turn pink, about 1 minute. Use tongs to transfer the shrimp to the paper towels to drain. (The shrimp can be refrigerated in an airtight container for up to 24 hours. Let come to room temperature before proceeding.)

Put the celery, mayonnaise, lime juice, aji amarillo paste, ginger, cilantro, and salt in a small bowl and whisk together until smooth. Refrigerate until cold, about 20 minutes.

To serve, remove the skewers and arrange 3 shrimp on each of four small plates. Spoon the sauce over them, and garnish with the avocado slices, red onion, corn nuts, and a drizzle of extra-virgin olive oil.

Bernstein’s famous blue cheese and jamon serrano croquetas are a welcome sight on the first page of Cuisine a Latina, especially for lovers of Michy’s and the menu at the former Social Miami. Other mouthwatering recipes include lobster, avocado, and grapefruit cocktail; beet salad with blue cheese chantilly, candied walnuts and oranges; and mojo-marinated Cornish hens with chorizo stuffing. The jerk recipe which I used for the Miami Dish Farm-to-Table dinner this summer also appears in the book. Interestingly, Cuisine a Latina has The Shortest Dessert Chapter Ever.

Bernstein will speak about Cuisine a Latina at the MiamiBook Fair International this weekend. She will be joined by Ingrid Hoffmann (Simply Delicioso) and Andrew Carmellini (Urban Italian). The MIBF is always a great opportunity to meet and ask questions of your favorite food writers and chefs.

Where: Miami Dade College, Wolfson Campus, 300 N.E. Second Avenue, Room 7174/75

When: Sunday, November 16 at 12:30 pm

How much: $5 admission to Miami Book Fair International

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Jim Harper is the winner of the Lunch Week “Man on the Street” contest. On the clock, he profiles Miami Dade College students and faculty, thinks big thoughts about education, and begs the New York Times to give MDC three lines. He is also the park critic for Biscayne Times; his columns are Park Patrol and Harper’s Environment. In his spare time, he swims and coaches. Jim is captain of the Nadadores, a masters (adult) swim team. Every Sunday at South Beach he leads a swim of about 1.5 miles. The homemade pasta and panini at Soya y Pomodoro are his ideal choice for carb-loading:

Very few restaurants north of Flagler in downtown Miami clear the threshold of bearable, and only a handful hit the mark of excellence. One that always tastes good is Soya y Pomodoro. The open-air archways echo with the sounds of “prego,” as the wait staff insist on speaking Italian to everyone. The lanky owner Armando choreographs the dance of artsy atmosphere and homespun Italian food – not Italian-American or pizza in a can.

The carrot soup rocks, as do the salads and panini (about $8 each). The daily pasta specials are superb. I always order the iced tea with fresh mint springs. The tiramisu is a cloud.

Lunch including tip will run $10-15, and it comes with a taste and freshness guarantee. In summer the place can be boiling hot (no A/C) and it’s mostly closed for dinner due to the emptiness of downtown, but for lunch on a pleasant day, it’s bellisimo.

Soya y Pomodoro

Where: 120 NE 1^st Street, Miami

When: Monday-Friday 11 am-4pm, Thursday and Friday 8pm-midnight (with live music)

Rations are definitely in order for those of you who still need to vote. Snacks, water, and perhaps even a lawn chair and some reading are all recommended.

I’m a firm believer in always having snacks, no matter how fast you think it’s going to go. Once you get in line, you may not want to get out. Or, if you need to take a pee break, your line partner will be that much more willing to hold your spot in exchange for some of those mixed nuts and cookies you’ve brought.

Once you vote, you can claim a free cup of tall coffee at your local Starbucks. Even if you voted early, they will take your word for it.

People have been strolling in to the Starbucks on 69^th Street in Miami all morning, with their “I Voted” stickers. There is an air of excitement as folks compare notes on the wait at their polling place. Some are already disgruntled. “Man, Florida ain’t gonna count again. They are gonna mess up again. That’s why I voted early,” I overhead one woman say. If it’s any consolation, the lines at Starbucks are not too long.

Since the Starbucks corporation received some “tsks” over its specific targeting of voters, Ben and Jerry’s decided to dole out free ice cream to anyone present at their stores between 5 pm and 8 pm today. That sounds great, as long as folks don’t have to replicate their polling place waiting times.

Or head over to Krispy Kreme for a gratis star-shaped, doughnut with red, white, and blue sprinkles. They will give the free doughnut to anyone who mentions the promotion, according to Biz Journals.com, but their website still says you need to show an “I Voted” sticker as of 1:45 pm today.

Miami.com lists some Election Day parties at local restaurants.   SushiSamba Dromo will start the party at 7 pm and continue to serve their “Obamarama” and “Maverick” cocktails. Tonight, during “Election Day Cocktail Combat,” they will announce the winner of their cocktail election.

According to Sup blog, the Hilton Fort Lauderdale Beach Resort will serve discount drinks and complimentary tapas tonight. Chef Sean McDonald serves four special tapas, one in honor of each candidate.

Congratulations to Jim Harper, winner of Miami Dish’s Man on the Street contest.  His entry will be up later this week.  Jim wins a free Wok Star class from Eleanor Hoh, so thanks to her for that!

I was happy to read all of the entries and appreciate all of  you who took your time to enter.

Next up is a Miami Dish trivia contest, so read up!

Miami Dish joins the social networking world on Twitter and Facebook. Get bite-sized updates and delicious news by joining the Miami Dish Twitter site: http://twitter.com/miamidish

I will keep you posted on local food events, stories, and news that may not make it into the website, as well as update you on any developments in posted stories. It’s like the two sentence digest of what’s going on from Miami Dish. You can get updates on the web or on your mobile phone.

For those of you who value your Face(book) time, Miami Dish also has a group there: 

It’s a fun way to meet and engage with other Miami Dish readers, or just look at who else is reading. Send me your pictures of or words about your favorite meals of the week!

* * * I obviously did not use the recipe for “Shirley’s Mile-High Popovers”  to make these* * *

I’ll be talking to Shirley O. Corriher, food scientist and chef extraordinaire, about Bakewise, her new book. She uses her knowledge of chemistry to create recipes revered by chefs and foodies alike. Do you have any questions about your own baking mishaps? Do you wonder what baking soda is for anyway?
Is there a baked good you are famous for? Maybe Corriher can help you make it even better!

Or do you have a baking secret passed down in your family? Is it an old wives’ tale or is there some valid scientific reason for it?

Corriher and I will talk next week, in anticipation of her visit to  Miami Book Fair International. Deposit your wonderings here.

* * * Bayside Grill at the Standard Hotel * * *

If you enjoy lamb or Mediterranean cuisine, Wednesday night’s Slow Food dinner is for you. Chef Mark Zeitouni of the Lido at the Standard Hotel presides over this menu, which will prominently feature the Navajo-Churro lamb.

Slow Food USA promotes and features rare varieties of produce and livestock around the country. Consider the Navajo-Churro an “heirloom” breed, if you will. This sheep was brought to the United States by the Spanish in the 16^th century, and it became an important part of Navajo farm life and culture. There’s nothing local about it, but I admire Slow Food’s efforts, through their Ark of Taste, to preserve these traditional but threatened foods.  The irony is that by eating (or buying products with) more of these threatened varieties, people can help support their continued existence.

Chef Zeitouni will prepare the lamb according to “the slow cooking style of the Mediterranean kitchen.”  I am eager to learn more about that. I’m also intrigued by a menu that will hopefully be diverse in flavor, despite the consistent ingredient.

Even though this is a members’ dinner, all are invited to attend and preview what Slow Food Miami has to offer in the coming year.

The Standard invites diners to take a sunset swim or use the hamam spa before the event; lockers and showers will be provided.

The menu:

Mezze platter
Quinoa pilaf with dried apricot, cherries and fresh parsley
Short grain brown rice with roasted pepper and almonds
Garbanzo bean stew
Turkish lamb curry
Grilled lamb kebob
Shepherd’s soup
Fennel-dusted roasted lamb loin
Marinated dates

Dessert
Turkish Delight
Hard cookies with vanilla honey glaze
Sorrel drink (hibiscus flowers)

Where: Bayside Grill at the Standard Hotel, 40 Island Avenue (Venetian Causeway), Miami Beach

When: Wednesday, October 22, 2008. Spa and pool available from 4 pm to 9pm. Reception at 6:30 pm on the deck. Dinner is from 7pm to 9pm.

How much: $45 per person, all inclusive. Tickets must be pre-purchased here.

* * * Photo courtesy of Krake from Stock.Xchang * * *

Now that Miami Spice is over, head north to Fort Lauderdale for dining deals. The Dine Out Fort Lauderdale program runs through November 14 at restaurants such as Hi-Life Café, China Grill, and Trina (no connection). You can dine on prix-fixe lunches and dinners Sundays through Thursdays, although it’s always recommended that you check the hours of “Dine Out” deals with a specific restaurant. Also, many restaurants are not offering specials during Boat Show Week which is October 30 through November 3. The Herald dishes on some of the deals here. Here is the list of participating restaurants.

Due to the proclaimed “overwhelming success” of Miami Spice, and probably owing to hard times as well, many Miami restaurants are extending their prix-fixe menu runs. Several of these specials are even offered seven days a week, although some only for dinner. I recommend making reservations at any of these restaurants. Here are some of the deals:

Abokado-900 South Miami Avenue, Brickell

“Abokado Delight” Menu every day through October 31, 2008

$23 prix-fixe lunch includes appetizer, first course, second course, and dessert.

$36 prix-fixe dinner includes the above.

Chef Allen’s, 19088 NE 29^th Avenue, Aventura

“Bistro Spice” menu offered every day through December 1, 2008.

$36 prix-fixe dinner includes appetizer, main course, and dessert.

$36 Tuesday Clambake dinner includes Caesar salad, littleneck clams with chorizo, Maine lobster with fall vegetables, and fruit cobbler with rum raisin ice cream.

The weekday happy hour, from 6 to 7:30, includes complimentary bar appetizers, such as popcorn shrimp and roasted almonds with manchego cheese.

Christy’s, 3101 Ponce de Leon Boulevard, Coral Gables

“30^th Anniversary” menu every day through October 31, 2008.

$30 prix-fixe dinner includes appetizer, entrée, and dessert. Appetizer choices are Caesar salad or lobster bisque. Entrée choices are prime rib, eight ounce filet mignon, pan seared filet of snapper and chicken piccata. Dessert choices include baked Alaska or key lime pie.

Kobe Club, 404 Washington Avenue, Miami Beach

This special menu runs through November 30. It is available Tuesday through Saturday nights.

$39 prix-fixe dinner includes appetizer, entrée, and dessert. Entrée choices are roasted chicken, wild mushroom pasta, fish meuniere, roasted Kurobuta pork chop, or lobster dumplings. For a $35-$85, you can upgrade to a Japanese, Australian, or American wagyu beef filet.

Oceanaire Seafood Room, 900 South Miami Avenue, Brickell

“Dayboat Lunch” (weekdays) and “Sunset Dinner” (Monday through Saturday) run indefinitely through the fall; call the restaurant to confirm.

Sunday New England Clambake dinner (link) continues, with a price of $39.95.

$23 prix-fixe lunch and $36 prix-fixe dinner include appetizer, entrée, and dessert.

Ortanique on the Mile, 78 Miracle Mile, Coral Gables

“Taste of the Sun” menu offered Sunday through Thursday throughout the fall; call to confirm.

The prix-fixe lunch includes two courses for $20 or three courses for $25.

$36 prix-fixe dinner includes appetizer, entrée and dessert.

Two Chefs, 8287 South Dixie Highway, Pinecrest and

Two Chefs Too, 2288 NE 123rd St., North Miami

The Miami Spice menu continues at both Two Chefs locations.

$36 prix-fixe dinner menu includes appetizer, entrée, and desserts. Wine list is half-price on Tuesdays. This menu is offered Monday through Saturday at the original location. At Two Chefs Too, the menu is offered Tuesday through Saturday. Dessert includes any of their six flavors of soufflé.

Tuscan Steak, 433 Washington Avenue, Miami Beach

“Autumn Nights” menu runs every day, throughout the fall; call the restaurant to confirm.

$39 prix-fixe dinner includes appetizer, entrée and dessert. Entrees may include pan-seared grouper, a ten ounce char-grilled flat iron steak, and roasted half chicken. Upgrades for pricier steak options are available.

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