Hosted by Dalia Colón
Chef Anderson recommends removing some of the heaviness and calories with broths and citrus to lighten up traditional recipes that are just too rich for Florida’s warmer falls.
Listen as Dalia Colón interviews Richard Anderson, the executive chef at Tampa’s Oxford Exchange, about his idea on how to bring fall comfort food to your Florida table.
“Let them be as good as they are” and “knowing when to stop” are the key takeaways Richard shares of his cooking philosophy.
Lightening up the classics with healthier eating is Chef’s preference. Hear his recommendations on how to use basic ingredients without added processed foods or excess sugar as the better way to showcase and enjoy food. For example, marshmallows on sweet potatoes is a no-no for Chef Anderson and he advises roasting them to release their own natural, syrupy sweetness.
To find the best Florida fall fare look towards your own garden. Growing your own produce in the autumn months means consulting your Florida almanac. Lettuces, cucumbers, radishes and other veggies that need a lot of water seem to do better in Anderson’s garden during the cooler months, when the sun isn’t cooking the soil and the humidity is more tolerable.
And, finally, let’s talk turkey. Thanksgiving to be exact. Thanksgiving is one of those Florida holidays where you aren’t sure if you’ll need to turn on the air conditioning or heater. Chef gives tips on how to properly prepare, season, and cook your Thanksgiving bird to keep it moist and prevent burning. Serve the bird with the other dishes described in this story, and you’ll be all set for your family and friends.
“Once fall comes, we lean towards more of the comfort foods, like tomato soups and warm chilis and things like that, that aren’t ordered so much in June,”
– Richard Anderson, Florida native and Executive Chef at Oxford Exchange