The Flavors of the Florida Keys

Linda Gassenheimer
Atlantic Monthly Press (2010)
ISBN 9780802119537
Reviewed by Irene Watson for Reader Views (11/10)

Being a foodie I love cookbooks that give me an opportunity to create meals that are different from the run-of-the-mill, look great, and the taste is superb.  As I browsed through “The Flavors of the Florida Keys,” I realized this is one of those types of cookbooks. Linda Gassenheimer's compilation of recipes from the Keys is wonderful and a great representation of the region.

For the purpose of the review we are asked to test three recipes.  For the first one I chose “Shrimp Mayalina,” from Ziggy’s The Conch restaurant.  I loved the addition of Gorgonzola and Romano cheese.  The dish was very tasty and the presentation remarkable.

What do we think of when we talk about food from the Florida Keys? Definitely key lime pie!  So, I decided to try the version of “Tom’s Harbor House Key Lime Pie” that used sweetened condensed milk.  The 8 egg yolks gave a rich consistency and the flavor was absolutely key lime. The recipe says this pie can be frozen which I did and when thawed was no different than when fresh.

The third recipe I tested was “Banana Bread French Toast with Fried Bananas.”  Just the title itself wants a person to say “yummmm!.”  And the end result certainly was.  (I first had to bake “Bob’s Bunz Banana Bread” which is delicious!)  Soaking the banana bread in heavy cream, eggs, and spices, and then frying in a skillet like you would French Toast took a little extra time but when presented on the plate topped with fried bananas (rolled in panko) it was worth it.  I served this dish, with a cup of herbal tea, to my neighbors and they were amazed at the taste. I love this version of “French Toast” and will certainly make it again.

When checking other recipes in “The Flavors of the Florida Keys,” I noticed the majority of recipes are simple and most ingredients can be found in the kitchen pantry. Those that aren’t there can be purchased at a local grocery store.  Nothing exotic, nothing fancy, just good cooking that can look exactly as they were first presented by the original chef that submitted the recipe.  It sometimes ends up that the presentation is the key.  I recommend this cookbook; I can’t imagine you being disappointed.

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