Ben Fink, Ben Fink Photography

What lies beneath is tasty.

​The Genuine Kitchen column features recipes and tips for your home cooking by James Beard Award-winning chef Michael Schwartz and his team at Michael's Genuine Food & Drink. His first cookbook, Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter/February 2011), is available for presale on Amazon.com. For this installment of the Genuine Kitchen, Michael, chef de cuisine Bradley Herron, and sous chefs Matt Hinckley and Albert Morgan tackle Florida lobster. Questions or comments? Visit the restaurant's blog to send us an email.

It's that time of year again. Today marks the second and last day of Florida lobster miniseason. With up to 12 lobsters per person per day that can be caught according to state rules, some serious poundage is begging to be broiled, steamed, grilled, fried -- you name it.

Intimidated? Excited? The thought of so much sweet meat got us thinking: How would we want our water bugs to make it to the table? After a lively back-of-the-house debate, the following dish suggestions and recipe rose to the surface for your home kitchen enjoyment. We dare you to attempt the cheesecake.

More >>

Jackie Sayet

Hedy Goldsmith's Red Velvet Cupcake

​The Genuine Kitchen column features recipes and tips for your home cooking by James Beard Award-nominated Chef Michael Schwartz and his team at Michael's Genuine Food & Drink. For this installment, Executive Pastry Chef Hedy Goldsmith guest blogs a retro recipe. Questions or comments? Visit the restaurant's blog to send us an email.

Why do red velvet cupcakes make us smile? Those of you still basking in the rosy afterglow of Valentine's Day might chalk it up to the cake's passionate hue. Some of you may argue it's the taste of cream cheese icing, the perfect union of butter and cream cheese, that does you in. For me, it has as much to do with nostalgia as anything. Red velvet cake is as classic Americana as it gets!

There are many ways to get your batter red. You may find variations of the recipe that call for beets, but like James Beard's version, my recipe calls for red food coloring.  I mean, how can you not? Sometimes you have to do something wrong that feels so right! To please the purist in me, it is comforting to know the batter naturally tints a shade deeper when the buttermilk and vinegar react with the cocoa powder. Any way you slice it, there's a little piece of happiness coming out of the oven with these southern gems!

-- Hedy Goldsmith
More >>

Jackie Sayet

Ryan Goodspeed's Hot Buttered Rum, complete with cinnamon-dusted cinnamon swizzle stick, of course

​James Beard Award-nominated Chef Michael Schwartz of Michael's Genuine Food & Drink brings his and his team's knowledge to your home cooking with The Genuine Kitchen column.

A guest blogger for this installment, Michael's Genuine bar manager Ryan Goodspeed shares a recipe suitable for the recent dip in temperature. You can find Goodspeed's most recent specialty concoctions, like the Newgroni, Sombrita, and Kimchi Bloody Mary, available for Sunday brunch at Michael's Genuine, where he's been behind the bar since January 2008. Questions or comments? Visit the blog or email thegenuinekitchen@michaelsgenuine.com.

Sometimes even in South Florida old man winter can sneak up on you and your New Years Eve party. Should that happen to you there is one surefire way to snap people out of their doldrums and warm things up a bit. The Classic Hot Buttered Rum is fun, delicious, and surprisingly easy to make. The ingredients are likely to be found in any home anywhere, and the rum of choice perhaps varies from household to household.  But one thing's for sure, you'll have your party buzzing in no time!

Dating back to the 1650s New England, and the more recent introduction of molasses from Jamaica, the pilgrims began combining the two together with various spices from Europe. And thus a drink comprising the goods from three different continents was born to warm the masses of the new world.
More >>

James Beard Award-nominated Chef Michael Schwartz of Michael's Genuine Food & Drink brings his knowledge to your home cooking with a new column, The Genuine Kitchen.

A guest blogger for this installment, Michael's Genuine Executive Pastry Chef Hedy Goldsmith shares a recipe and thoughts on basil, one of her favorite local ingredients for sweets. Questions or comments? Visit the blog or email thegenuinekitchen@michaelsgenuine.com.

Jackie Sayet

Sunny Sweet: Basil Ice Cream

​You know when there's fresh cut basil lying around, especially in our walk-in at the restaurant. I open the door, and a pungent rush of sweet perfume wafts out, surrounding me... It's the epitome of freshness and flavor.  All that without tasting being involved!

That is my inspiration for this recipe. I just love the brightness basil brings to sweets. It pairs beautifully with so many ingredients, from tropical fruits to custard-based desserts. It's the new mint! Our local basil is so bountiful this time of year, and it's very easy to get some of the local crop through a community supported agriculture program (CSA) or at your neighborhood farmers market.

Jackie Sayet

Basil growing hydroponically at Teean's Pride farm

​I've been using basil in my deserts for years, and this basil ice cream recipe is one of my old standbys. It's very easy to make and would be something different to serve as a dessert for the holidays (with the requisite cakes and pies, too, of course...) If you have a vanilla ice cream base you like to use, experiment adding basil to it, too. I promise you'll be delighted by the result!

-- Hedy Goldsmith
More >>

Jackie Sayet

​Big, fat, oven-roasted turkey - check.  Stuffing, gravy, cranberry sauce - check.  Grilled leg of lamb with cranberry salsa verde? Oh yes! Check please!

Whether it's Thanksgiving, or a big family get-together, this twist on a traditional staple will wow 'em.  Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but for me, it can only be prepared one way - on a grill. Slow roasted on a grill keeps the lamb really tender and moist, while adding a delicious smoky taste. The yogurt and lemon marinade help carry the deep flavors of the lamb and also help give the meat a nice crust. The lamb needs to marinate for several hours, so plan accordingly.

A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and the only tools required are a sharp knife and a cutting board. Hold the leg bone securely with a clean kitchen towel and lift it up slightly so the leg is tilted. Slice the rounded side of the meat into thin pieces until you hit the bone. Turn the leg over so it sits steady on the board and carve the other side in the same manner. Cutting should always be across the grain of the meat, which radiates outwards from the bone and produces more tender slices.

More >>

Jackie Sayet

Welcome fall into your kitchen with tempura zucchini blossoms.

​James Beard Award nominee Chef Michael Schwartz of Michael's Genuine Food & Drink brings his knowledge to your home cooking with a new column, The Genuine Kitchen. With each installment, he'll discuss an ingredient or theme and then deliver a recipe. Questions or comments? Email thegenuinekitchen@michaelsgenuine.com or follow Chef on Twitter @chefmschwartz.

So I've got a soft spot for flowers.  I know, I know...  Zucchini blossoms aren't exactly the most masculine things growing in the garden, but they sure are easy to transform into two-bite treats that taste amazing.

Zucchini blossoms are just now starting to turn up in farmers markets, a sign that our growing season is back.  I can't wait to get them into the kitchen.  They are great by themselves, sauteed simply with a little butter and salt, but stuffed and fried, they are elevated to something even more special. The hollow core of these delicate yellow and green buds makes for the perfect vessel to carry just the right amount of filling. It's as if they sprout ready for this job!

More >>

James Beard Award nominee Chef Michael Schwartz of Michael's Genuine Food & Drink brings his knowledge to your home cooking with a new column, The Genuine Kitchen. With each installment, he'll discuss an ingredient or theme and then deliver a recipe. Questions or comments? Email thegenuinekitchen@michaelsgenuine.com.

Jackie Sayet

Roasted "Double Yolk" Egg with Tomato, Chives, and Asiago Cheese

​Like most of my food, the Roasted "Double Yolk" Egg is both original and highly approachable. The dish has taken on a life of its own and gained almost a cult following. It makes a great start to a hearty meal like a steak and eggs brunch at home. A double yolk egg is cracked into a ramekin along with some roasted tomatoes and cheese.  As they cook in the oven, the egg whites begin to solidify ever so slightly while the cheese turns into a cap of melty goodness.

This is a simple recipe that can be prepared ahead and baked when needed. Play around with different ingredient combinations and have fun. It won't fail you... You'll be hooked!
More >>