Mellon Patch Inn

Mellon Patch Inn

Mellon Patch Inn

Queen Room at Mellon Patch Inn

Queen Room at Mellon Patch Inn

Ahhh! The lazy days of summer. Steve and I were looking for a quick getaway to relax and enjoy the scenery. Lucky for us we discovered the Mellon Patch Inn on North Hutchinson Island, about an hour and twenty minutes from our home. A short drive and we were at our destination.. Perfect. We pulled in to the parking lot and took in the view. Lush tropical landscaping and clear blue sky beckoned us to enter the Key West style inn. We were graciously welcomed by the Block family, Chris, Michelle and their 5 1/2 year old daughter Cady.

Cady and Hershi - Best Buds

Cady and Hershi – Best Buds

Backyard and Dock

Backyard and Dock

Now I have to be honest, we have known Chris since he was about 16. He has been one of our son’s best friends since he came here from England, he worked for us in our catering business for years and was even Best Man at Brian and Eve’s wedding. We haven’t seen him in a few years. In fact Cady was probably only about a year old. Chris is like a second son to me so it was a very special visit to be able to spend quality time together. Cady is amazing! She looks like an angel and is smart as a whip. She totally fell in love with Hershi and he with her. Hershi even ran up the steps after her, and he’s not a fan of steps.

Blue Crab Trying to Claw its Way Into Our Room

Blue Crab Trying to Claw its Way Into Our Room

The entire inn has a seaside vibe with fabulous artwork adorning the walls in every room. Mellon Patch is modern and filled with light and love. Our room was on the first floor and because it has direct access to the patio it is considered a pet friendly room. Our sliding glass doors led to the patio and back yard complete with dock. We found it a great place to chill with a glass of wine and watch the sunset over the water. The only quirk was that it was blue crab season which meant they were everywhere. We all managed to stay clear of them until the last day when Chris was in the garage and a crab grabbed his toe. Fortunately he had socks on! Funny, you think of crabs moving rather slowly, but not these critters. If we could have caught them we would have had an amazing meal but they were way too fast for any of us.

After unpacking Steve, Hershi and I went exploring. We found a really cool Antiques Mall and did a little damage there. But there are many other attractions in the area. About twenty minutes north is the Vero Outlet Mall; there are airboat rides; Indian River Lagoon Wildlife Boat tours; and right across the street from Mellon Patch is the National Navy UDT-Seal Museum. When we returned to the inn the aroma of smoked meat guided us directly to the garage where Chris was smoking a pork shoulder for our dinner that night. Now the Mellon Patch Inn is really a Bed and Breakfast but since we were like family, Chris made dinner of us. We had amazing smoked pork sandwiches complete with BBQ sauce and chips and got to catch up on lost time.

English Breakfast at Mellon Patch Inn

English Breakfast at Mellon Patch Inn

We awoke to the smells of a real English breakfast wafting all the way to our room. We joined the other guests for a fantastic start to our day with fresh juice, fresh fruit salad, scrambled eggs, bacon, sausage, roasted tomatoes, sautéed mushrooms, hash browns and assorted breads. Utterly full and relaxed we headed just across the street to the beach. The inn even supplies beach chairs and towels to take with. We spent hours sunning, chilling in the ocean, shelling and sunning some more. A cool breeze kept us totally comfortable the entire time we were at the beach. As soon as we walked back toward the inn the heat became stifling. It’s amazing what an ocean breeze can do for your soul and the sound of the waves just lulls you into total inner peace.

Steve at Chuck's Seafood

Steve at Chuck’s Seafood

For dinner our second night we went to Chuck’s Seafood which was established in 1961. We had the pleasure of dining outside overlooking the water and sunset. Our food was delicious and decadent. We started with a fresh salad, then Steve had fried shrimp, I had fried oysters and we both had crisp sweet potato fries. What made the evening really special was that we met a great couple, Jacques and Jodie, who were traveling by boat all the way to Martha’s Vineyard, and we became instant friends.

Eggs Benedict at Mellon Patch Inn

Eggs Benedict at Mellon Patch Inn

We really hated to leaving our new found paradise but we had to get back to reality, though I don’t know why! We enjoyed a fantastic breakfast of Eggs Benedict and spent a bit more time with the Block family before heading back home. This was a glorious couple of days and I really highly recommend a stay at the Mellon Patch Inn. It’s the perfect place to regain your sanity.

Sunset View from Chuck's Seafood Dining Deck

Sunset View from Chuck’s Seafood Dining Deck

Mellon Patch Inn

Chef Chris Block, Proprietor

3601 North Highway A1A

Ft. Pierce, Florida 

772-462-6699 and toll free 877-462-6699

Rates start at $119 for a Queen room

Dairy Made Easy!

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Triple Tested for Every Day

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Hasselback Baguette

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Baked Roasted Vegetable Pasta

Delectable, delicious dairy! As a chef who does not keep kosher, I know that nothing beats the taste of butter and other dairy products in dishes. However if you follow the rules of Kashreth you cannot mix dairy with meat. It is as big a no-no as eating pork or shellfish. But many kosher cooks have a hard time creating tasty dairy meals for their families and friends. Well folks I have the perfect solution for you. Pick up a copy of “Dairy Made Easy” and invite the bestselling authors Leah Schapira and Victoria Dwek into your kitchen to guide you with their fabulous new book. I promise you won’t be sorry. They will take you on a delightfully delicious culinary adventure. This book will tempt your tastebuds with recipes such as Hot Asian Mushroom Salad, Cajun Creamy Penne, Coffee Frappe, Chocolate Croissant Rolls, Peanut Butter Creme Brulee and their 180 calorie (or less) Cheesecake. These dishes work even for those of us who don’t keep kosher. Just add meat, seafood or chicken. Go ahead. I did. With recipes as yummy and easy as the ones in this new cookbook you will be thrilled with the outcome whether you follow the recipe exactly or add your own additions the results will be fabulous and satisfying. As I am writing this I realized that Dairy Made Easy is also perfect for Vegetarians. Who needs meat when you can enjoy meals as good as these and as easy to prepare. Throughout the pages of this new book you will discover easy to prep dishes for breakfast, lunch, dinner, or dessert. Whether you choose a 30-Minute Thin Crust Pizza, a Grilled Avocado Sandwich, a kid-friendly favorite like Sour Cream Pancakes, or a batch of Arancini Balls for a special holiday meal you’re guaranteed to find the dairy dish that satisfies your appetite. Indulge in absolutely luscious desserts like Chocolate Cheese Muffins, or use the “Make It Light” guide for a satisfying yet low-cal option such as 180-Calorie (or Less!) Cheesecake or Apple and Pomegranate Salad. Dairy Made Easy will be your go-to guide for dairy meals that are so satisfying, you’ll never miss the meat. Like all the books in the Made Easy series, Dairy Made Easy features a mouthwatering photo for every recipe which is a feature that I really like because I think you taste with your eyes first. It also includes simple recipes with clear and easy-to-follow instructions, using familiar ingredients. Authors Leah Schapira and Victoria Dwek add fun to the recipe pages by welcoming readers into their thought processes and sharing family anecdotes. As for the authors Leah Schapira, co-founder of the popular online kosher recipe exchange CookKosher.com, is also the author of the bestselling Fresh & Easy Kosher Cooking. Leah has a polished ability to express her love of cooking through food articles, her well-trafficked website, and cooking demos. Leah resides in New Jersey with her husband and family. And Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind-the-scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, her work combines her passions for good food and good writing. She lives in Deal, New Jersey with her husband and children. So step aside, meat meals! Meatless fare takes center stage with Dairy Made Easy. Be sure to pick up a copy and enjoy the food!

Hasselback Baguette
Yields 3
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Ingredients
2 Tbsp oil
1 small red onion, diced
1 red bell pepper, diced
½ tsp dried basil
¼ tsp kosher salt
• pinch coarse black pepper
1 (24-in) baguette
• shredded cheese
EQUIPMENT
3 long wooden skewers
Instructions
1. Preheat oven to 475°F. Line a baking sheet with parchment paper.
2. Heat oil in a sauté pan over medium heat. Add onion and sauté for 3-4 minutes. Add pepper and sauté for an additional 3 minutes. Season with basil, salt, and pepper.
3. Cut off the ends of the baguette; discard ends or reserve for another purpose. Slice baguette into 1 ½ inch thick slices (you should have about 15 slices). Slit each slice through the top, leaving the lower end uncut.
4. Thread each skewer through uncut (lower) part of 5 slices. Add vegetable mixture and cheese into each slit. Place skewers onto prepared baking sheet, cheese side up.
5. Place baking sheet on upper oven rack (top quarter of oven) and bake for 4-5 minutes, or until cheese is melted and top of bread is slightly browned.
6. Remove skewers and serve mini sandwiches alongside a salad and dipping sauces.
Notes
Serve these sandwiches alongside a selection of dressings, such as our Creamy Parmesan Dressing on page 54, Pesto Mayo Dressing on page 56, or Garlic Dressing on page 62.
You can experiment with different cheeses inside your Hasselback Baguettes. We like Natural & Kosher’s Mexican blend.
foodandfondmemories.com http://www.foodandfondmemories.com/
Baked Roasted Vegetable Pasta
Serves 8
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Ingredients
1 lb fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
¼ cup olive oil
½ tsp garlic powder
• kosher salt, to taste
• coarse black pepper, to taste
6 oz feta cheese, crumbled
1 Tbsp chopped fresh or frozen basil
Instructions
1. Prepare pasta according to package directions.
2. Preheat oven to 400°F. In a 9 x 13-inch pan, combine cherry tomatoes, red onions, and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally.
3. Add pasta to vegetables and mix well. Season with salt and pepper.
4. Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes.
5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.
Notes
You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes.
We made the pasta in this photo using broken lasagna sheets.
foodandfondmemories.com http://www.foodandfondmemories.com/
 

     Disclaimer: This book was sent to me free of charge to review but the opinions expressed are 100% my own.

“Eggceptional” NestFresh Eggs

Beautiful NestFresh Eggs (Photo Credit: Sandy Axelrod)

Beautiful and NestFresh Eggs
(Photo Credit: Sandy Axelrod)

An "Eggceptional" NestFresh Egg (Photo Credit: Sandy Axelrod)

An “Eggceptional” NestFresh Egg
(Photo Credit: Sandy Axelrod)

I was recently fortunate enough to partner with NestFresh Eggs and I am excited to tell you about their wonderful product. We use eggs in so many ways. Whether you are preparing breakfast, lunch, dinner or desserts the one thing you want to know for sure is that your eggs are farm fresh. In the case of NestFresh Eggs the name says it all. These ultra fresh eggs come right from the nest to the market. I got my NestFresh Eggs at my neighborhood Whole Foods. I always use jumbo eggs, even in cakes, and these are really very big grade A 100% cage free eggs packed with natural nutrients and nothing else. The chickens that lay these “eggceptional” eggs are raised on a non-gmo vegetarian diet and contain no antibiotics, no chemicals and no hormones! All of this information put my mind at ease because I prefer to cook with natural ingredients. And even though it’s a huge egg it only contains 90 calories of pure goodness.

Breakfast Sandwich with Scrambled Eggs (Photo Credit: Sandy Axelrod)

Breakfast Sandwich with Scrambled Eggs
(Photo Credit: Sandy Axelrod)

Deconstructed Caesar Salad with Poached Egg (Photo Credit: Sandy Axelrod)

Deconstructed Caesar Salad with Poached Egg
(Photo Credit: Sandy Axelrod)

Marrow Bone and Croutons Topped with Poached Egg (Photo Credit: Sandy Axelrod)

Marrow Bone and Croutons Topped with Poached Egg
(Photo Credit: Sandy Axelrod)

Kimchi Meatloaf with Fried Egg (Photo Credit: Sandy Axelrod)

Kimchi Meatloaf with Fried Egg
(Photo Credit: Sandy Axelrod)

In the coming months I will post about recipes using Nest Fresh Eggs. And perhaps in the future we will host a give away or two. But for now give these amazing and delicious eggs a try. Go to your local Whole Foods Market and pick up a dozen or two. For a complete list of stores across the country that carry NestFresh Eggs be sure to go their website. Let me know if you agree with me on how “eggcellent” and nutritious they are.

A Bowl of Goodness, NestFresh Eggs (Photo Credit: Sandy Axelrod)

A Bowl of Goodness, NestFresh Eggs
(Photo Credit: Sandy Axelrod)

Disclaimer: I was given a coupons for free eggs but the opinions expressed here are 100% my own.