A global blitz of glitz and glamour descends on Miami every December, a conflagration of fine art, interior design, celebrities and parties galore called Design Miami and Art Basel. The Elle Decor Showhouse debuted last week, a gorgeous penthouse overlooking Biscayne Bay. On one of my trips to help set it up renowned Miami architect Warren Ser and his lovely wife Diane hosted an intimate evening of ne plus ultra hors d'oeuvres: Canapés of Foie Gras and Red and Green Caviar on Mini-Latkes. These simple recipes are perfect for the festive holiday entertaining season ahead.
Warren and Diane introduced me to a veritable Floridian Fauchon — Marky's. If you closed your eyes and dreamt of the coziest, best-stocked shop offering the world's finest caviars, smoked salmon, foie gras, truffles, cheese and other delicacies you'd be hard pressed to do better than the gemütlichkeit of Marky's of Miami.
In a near-impenetrable Russian accent, the "Marky" of Marky's ("Uh, yes, I am Marky, it started and then now I am Marky) took us on a tour of his shop at 1000 NW 159th Dr., Miami, Florida (www.markys.com). Brillat-Savarin's "diamonds of the kitchen," fresh truffles, Perigord blacks and Piemontese whites, were tucked into small baskets of arborio rice. Smoked fish of every type worth considering; sharp, creamy and stinky cheeses; baked-on-premises real-deal baguettes, shelves and refrigerators and freezers containing gourmet treasures too numerous to recount.
A small lobe of fresh foie gras and some green tobiko and orange herring caviars were acquired for immediate consumption. With ingredients like this you don't want to get overly complicated. Everyone wins — not a lot of time in the kitchen (not that there's anything wrong with that) and taste treats that are Spectacularly Delicious.
Seared Foie Gras on Baguette
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Cut fresh foie gras into 3/4" cubes. Sear in a hot pan, turning carefully, for about one minute. Do not over cook, just a minute or so. Serve hot on slices of fresh baguette.
Green and Orange Caviar on Latkes with Crème Fraiche
Peel and shred some potatoes, then put them in a clean dish towel and squeeze out all the excess moisture. Take a generous tablespoon of the shreds and fry in a shallow pool of oil 'til golden crisp on both sides. Drain on paper towels, lightly salt and pepper, add a blob of crème fraiche and cascade of each of the caviars.
