Daniel Boulud's Miami-inspired recipes: A taste of the Mediterranean in South Florida

Escape to the Mediterranean, all without leaving South Florida.

Renowned chef Daniel Boulud has served up three exclusive recipes that are sure to take tennis fans on a world tour of delicious flavors.

In 2010, the Michelin-starred and James Beard Award-winning chef and restaurateur opened Boulud Sud Miami on Biscayne Blvd., and its fusion of local coastal culture with a touch of Mediterranean charm has made it a staple of the Miami food scene ever since.

Now, Boulud's most iconic dishes are making their way to your dinner table during the Miami Open presented by Itau—exclusively on Baseline. Ready, plate!

Read More: Iga Swiatek, Taylor Fritz, Elena Rybakina take flight with Tennis Channel Airlines

Berkshire Pork Chop

• Season and grill pork chop to desired doneness

For farro

• 1 ea. large onion
• 1 rib celery
• 1 ea. carrot
• 4 tablespoons olive oil
• 3 quarts chicken for vegetable stock
• 1 pint farro
• Butter, as needed

Chop all vegetables small. Sweat vegetables in olive oil over low heat. Add farro and toast for 4-6 minutes. Add stock of choice and raise temperature to medium, cover. Simmer farro until all liquid is absorbed, about 20 minutes. Remove from heat and mix in diced butter to make creamy.

For braised cabbage

• 1 head of savoy cabbage
• 1 ea. large onion
• 1 rib celery
• 1 ea. carrot
• 3 ea. garlic cloves
• 4 tablespoons olive oil
• 2 tablespoons butter
• 20g white wine
• 30g balsamic vinegar
• 1 quart chicken stock

Bouquet garni

In a large pot, color the cabbage wedges with salt and pepper in olive oil and butter on both sides, Place the cabbage in a hotel pan.

In the same pot, roast all vegetable with chili flakes until golden brown. Add the white wine, reduce to dry, add the balsamic and reduce until syrupy. Add the stock and bouquet garni, simmer, rectify the seasoning and poor over the cabbage.

Cover the hotel pan with aluminum foil and bake at 350 F for 20 minutes. Remove the foil, flip all wedges and cook until tender (around 20 minutes). Cool down, transfer all wedges in another hotel pan without the vegetable and strain the liquid through a chinois over the cabbage. Blend all vegetables to obtain a puree to serve under the cabbage.

At the pickup, warm up in the oven, glazing with the liquid and finish with fresh chopped parsley.

Spring Vegetable Campanelle

For zucchini puree:

• 4 oz olive oil
• 2 ea. large zucchini, diced
• 1 ea. large yellow onion
• 4 ea. cloves garlic
• 1 pint heavy cream
• ½ bunch basil leaves

Chop onion and sweat in olive oil on low heat until soft and translucent. Add chopped garlic and cook on low heat for 3 to 5 minutes. Add diced zucchini, raise to medium heat. Cook until zucchini is soft but not fully cooked, about 5 minutes. Add cream and let simmer for 8-10 minutes Remove from heat and add basil.

Blend in a blender until smooth. Season to taste.

To finish

Add zucchini puree and butter to a pot, warm gently. Add cooked pasta of choice, let cook together for 2 minutes. Add asparagus which has been cut and blanched and fresh spring peas. Remove pot from heat and add chopped mint and parmesan.

Choco Cremeux

• Heavy cream 274 gr
• Milk 274 gr
• Egg yolk 117 gr
• Sugar 63 gr
• Milk chocolate 94 gr
• Dark choco 178 gr
• Gelatin sheets 1 u

Soak the gelatin in cold water. Boil the heavy cream with the milk. Once it's boiling pour a third on the egg yolks and sugar to warm it up. Put everything back to the pan and cook until 85°C. Pour over the dark, milk chocolate and the soaked gelatin in 3 additions while mixing with an handblander. Pour the mixture into the mold and freeze overnight.

For cocoa shortbread

• Butter 367 gr
• Powdered sugar 147 gr
• Vanilla 7 gr
• Salt 3 gr
• Egg whites 59 gr
• All purpose flour 367 gr
• Cocoa powder 51

Combine powdered sugar, butter, vanilla, and salt. Add egg white. Finish du adding flour and cocoa powder.

Place the dough between two sheets of waxed paper and use a rolling pin to make a plate about 1 cm thick. Chill for a few hours and cut depending on the shape of the mold where you put the cremeux to use as a base. Put in a Silpat and prick the dough with a fork. Bake at 300*C for 20 minutes.

For sugar pistachio

• Egg withes 6 gr
• Sugar 55 gr
• Pistachio 138 gr

In a bowl, mix the egg whites with the egg whites. Add the sugar.

Pour in a large hotel pan pour the mix and bake it at 196 F until the pistachios are prefectly dry. Every 8 minutes, stir mixture to separate all the pistachios.

For Pistachio Ice cream

• Milk 340 gr
• Heavy cream 5 gr
• Milk powder 16 gr
• Sugar 40 gr
• Glucose 35 gr
• Pistachio paste 65 gr
• Stabilizer for ice cream 2 gr

Heat milk with glucose, add pistachio paste and heavy cream. Add the powders and heat until 85C. Cold down and rest overnight. Put in the ice cream machine.

Plating

Place the shortbread on the base and then put the cremeux on top. Place some pistachios and on top add the ice cream. Finish with a chocolate decoration and a touch of olive oil and salt.