Hey there Florida Foodie friends,
It is the anchor wrapped around your feet that is keeping you from achieving all your goals, Thomas Mates.
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That’s right, you can blame me for holding you back — lord knows that’s what my parents do.
How are you all doing? Did you hear about Margret?
Well, she’s better off without that deadbeat anyway.
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Me?
Honestly, I’m feeling a little stuck in a rut. I haven’t made anything new in a while.
I think I need some inspiration or an odd craving that I need to satisfy. Of course, that all requires time, which I am also short on these days, but I digress.
If you have a recipe that could help break me out of my culinary dead end then put it up in the Florida Foodie Forum. If you don’t have a recipe to share, that’s OK. You can also ask questions or leave restaurant recommendations. Whatever floats your boat.
Just click here to join the fun!
OK, let’s get into it.
Hard work pays off🍮
Melao Bakery is a destination in the Kissimmee area, but it did not start out that way.
Edward Colón has been working in his parents’ bakery since he was a teen. He and his family used to sleep inside the business on folding beds that they kept in storage when they opened in the morning.
The years of hard work have paid off for the family. They now own two locations, employ 150 people and they are expanding.
Colón shares his family’s story with Lisa Bell on the latest episode of Florida Foodie.
By the way, that picture from inside the bakery was shared on PinIt! Make sure you post all of your foodie photos there as well.
>You can check out the whole episode here<
Don’t forget you can also find every episode of Florida Foodie on YouTube.
Small bites 🍯
Big bagel news 🥯: Jeff’s Bagel Run is getting ready to open its sixth location here in Central Florida. The grand opening in Winter Park is set for next week. Find all the details here.
New spots to dine 🍕: Maitland is about to get three new spots to grab a bite. Here’s a list of the new restaurants opening soon.
Food hall takeover 🏴☠️: The troubled Hall on the Yard closed abruptly earlier this year, but the space will soon have new tenants as another food hall takes over the space. Here’s what we know so far about the new operators.
Something to try at home 🍽️
One of my favorite vegetarian dishes is falafel. It is flavorful and crunchy. Best of all, you can dress it up almost any way you want and it still tastes great.
On top of that, it is really easy to make, though a little time-consuming.
This recipe comes from another chef that I often look to for inspiration, Andrew Rea, who is also on YouTube if you are interested in checking him out.
Why didn’t I include him up in the intro? Because it was getting too long and I needed to make some cuts. Anyway, here is the recipe.
Ingredients:
- 8 ounces dried chickpeas
- 32 ounces water
- kosher salt, freshly ground black pepper
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- ¼ teaspoon Aleppo pepper (optional)
- 2 garlic cloves, roughly chopped
- 1 small yellow onion, large diced
- ¼ cup loosely packed parsley or cilantro leaves, roughly chopped
- 3 tablespoons loosely packed dill fronds, roughly chopped
- 3 tablespoons loosely packed mint leaves, roughly chopped
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- 3.5 tablespoons all-purpose flour, chickpea flour or corn starch
- peanut, canola, or vegetable oil (for frying)
Step 1: First, you need to soak your dried chickpeas. Place them in a bowl with a lid and add enough water to cover them. Then add a big pinch of salt, stir and let them sit for at least 4 hours, or preferably overnight. You must use dried chickpeas for this. Canned chickpeas will not work. So do not skip this step or your falafel will fall apart and I will laugh at you.
Step 2: Once your chickpeas are soaked, add them to a food processor with your onions and garlic. Pulse them together just until everything starts to get chunky. Now, add your remaining ingredients and pulse it all together until it reaches a gravelly consistency. Your mixture should not be a paste and should hold together if squeezed. If it feels like it is falling apart, add a little more cornstarch and give it another pulse.
Step 3: Shape your mixture into small balls or patties (1-2 ounces) and place them on a baking sheet. Allow them to rest in the fridge for about 30 minutes while you heat your oil in a pot to 325 degrees Fahrenheit.
Step 4: Fry your falafel in batches. You falafel is done when it reaches a deep, golden brown. It should be crunchy on the outside and soft on the inside, like a hushpuppy.
It’s just that easy and you serve them just about any way you like — over rice with a little tahini; in a warm pita with pickled veggies or you could just dip them in hummus and eat them like that.
It’s an incredibly versatile meal that everyone can enjoy.
That’s it for today.
Also, please take the time to rate and review the Florida Foodie podcast.
Send me your recipes so I can share them with everyone. My email is tmates@wkmg.com.
Don’t forget to send in your foodie pictures as well through our PinIt! program.