The Inspired Chef

Farro Salad with Roasted Vegetables and Black Garlic

2011-04-15T20:58:00.011-04:00

I've been big into farro this year so I was intent on making a great spring salad with it for a healthy side to go with beef tenderloin at a recent family celebration. I often linger in the produce aisle of Whole Foods, checking out any new produce they might have. Expanding my repertoire is part of being a good chef. I've never seen nor heard of black garlic until last week so I decided to buy a package. This garlic has been fermented for three weeks and the end result is a sweet and raisiny soft bulb that you can squeeze out like roasted garlic. It is not a strong and pronounced flavor, more of a nuance. I love it. Basil sprigs, lemon wedges and fennel fronds make a nice garnish for this pretty dish.

4 cups uncooked farro
1 head of black garlic
1 bunch purple spring onions (or 1 purple onion)
2 carrots
1 red pepper
1 yellow pepper
1 bulb fennel
2 yellow squash
2 zucchini
1 cup mixed sliced mushrooms (cremini, baby bella, and oyster mushrooms are my favorites)
1 bunch asparagus
1 T chopped fresh oregano
1 T chopped fresh basil
1 T chopped fresh Italian parsley
juice of one lemon
1/2 cup extra virgin olive oil
salt and freshly ground pepper to taste

Chop all the vegetables into bite-sized pieces and place on a large baking pan. Squeeze the cloves out of the bulb of black garlic and break into pieces. Add the garlic to the vegetables with a drizzle of the olive oil, some salt and pepper. Roast at 350 degrees for about 20 minutes or just until cooked. Meanwhile, soak the farro for 20 minutes, drain, and cover again with water in a stockpot. Boil for 20 minutes on medium or until the farro is chewy but still firm. Drain the farro and toss with the roasted vegetables, fresh herbs, lemon juice and olive oil. Toss gently and then salt and pepper again to taste.

- DeeDee Arthur / Charleston, SC

Mt. Pleasant Farmers Market - Spring's Bounty

2011-04-12T21:31:00.049-04:00

The first Mt. Pleasant Farmers Market of spring brought out the locavores en mass. Farm-fresh veggies, hand-made fresh pasta, YesUmay cookies, local pickles and the coolest ice cream cart around, Roots, made the first of many appearances.

I was particularly excited to taste some fresh pea tendrils. They can be used much like spinach, sauteed or eaten raw in a salad. I would use them to garnish a dish in a heartbeat. They are a sculptural delight.

Giddy Goat, our fab local chevre, rolled out their sampler pack of four flavors, perfect for a little wine and cheese get-together.

Purple spring onions made a special appearance. They are just gorgeous and are fabulous roasted.

Green garlic looks just like a scallion but with a kicky garlic punch. Chefs have been using green garlic heads to infuse wine for deglazing.

I'll pass on the turnips, but they're really nice to photograph.

Spring means local asparagus. They can't get any fresher or more beautiful. I'm planning to pickle some soon.

Local author/cooking diva Nathalie Dupree was doing a demo and cookbook signing. When I asked to take her picture with her latest book, she obliged and on the count of three said "Sex" (also one of my grandmother's favorite lines for producing great smiles).

- DeeDee Arthur / Charleston, SC

I'm a Superfrite!

2011-04-06T11:59:00.058-04:00

Patat Spot
41B George St.
Charleston, SC
843.723.7438

A friend coming into town often prompts me to try a hot-spot I've been meaning to go to. In last night's case, it was Patat Spot. It means "fried-potato place" in Dutch. It's a wonderfully under-simplified name and you will further appreciate its modesty after you have tried their frites.

Ahhh..their frites!!!! These are morsels of crispy potato perfection in their paper cone and little stand. I can't explain my level of joy when these appeared on the table; it probably insulted my two little falafel patties, which sat waiting on a hunk of lettuce to be dressed at the salad bar. Nevertheless, as I learned at cooking school, "hot food hot!"

The fafafel comes as a salad option where you choose from lots of fresh, raw and healthy vegetables, plenty of pickled local vegetables, a fennel-apple salad and your more falafel-friendly cucumber-yogurt sauce, hummus, and baba ganoush. I loved the bright pickled cabbage the most and perhaps the baked pita bits as a garnish.
The falafel patties are delicious and bright green from parsley. If I was a C of C student, I would be at this salad bar religiously - they accept the school's dining card: mom and dad will PAY for you to eat here.
It's like culinary yin and yang in the Patat Spot, with the healthy vegetarian fare against the ultimate diet crashing treat - those heavenly frites. To further tempt your fried-food loving taste buds, they offer a Dutch treat called "oliebollen", a hole-free, yeasted raisin doughnut topped with powdered sugar. Everyone at my table loved them. They are moist and spongy like foccacia but with a nice crisp crunch and a moderate sugar level.

In addition to having great food, the staff was friendly and helpful and I loved the ambiance. The spot looks out at one of my favorite theaters, The Sotille, and the lovely George Street..

Eating worldly street food in glittery red seats is cushy and satisfying. As the employee's shirt said, I'm a Superfrite!

- DeeDee Arthur / Charleston, SC

Vidalia Onion Pie

2011-01-28T15:28:00.014-05:00

This past Sunday was National Pie Day and I at least decided what my pie would be-a familiar and decadent caramelized onion pie with goat cheese and thyme, one that I have made so many times that I don't need the recipe. But I did want to share it. It is sweet and savory, rustic and elegant.

1 unbaked 8-inch pie crust, frozen
1 Tablespoon butter
2 large Vidalia onions, sliced
1 teaspoon sea salt
1 egg
1/2 cup of half and half
1/2 teaspoon dry mustard
1/8 teaspoon cayenne
2 ounces goat cheese
2 Tablespoons grated Parmesan
1 Tablespoon chopped fresh thyme

Preheat the oven to 350 degrees. Caramelize the sliced onions in a saute pan with the butter and salt. Start on medium-low and scrape pan with a spatula periodically to get a nice golden color. Add the caramelized onions to the bottom of the pie crust and then scatter chunks of the goat cheese. Add a grind of black pepper to the onion and cheese layer. Whisk together the egg, half and half, mustard and cayenne. Pour over onions. Sprinkle the top of the pie with the Parmesan. Bake for about 40 minutes or until crust is light brown and the cheese is golden.
Top the finished pie with the chopped thyme.

Serves 6

- DeeDee Arthur / Charleston, SC

Mary Had A Little Lamb Stew

2010-12-28T19:25:00.007-05:00

This stew has a little heat from curry powder but is tempered with sweet peppers, tomatoes, and currants for a nicely balanced array of flavors. It makes a great warming winter meal.

2 lbs. leg of lamb, cut into 1-inch cubes
1 sweet onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
4 cloves minced garlic
2 Tablespoons olive oil
1 Tablespoon curry powder
2 Tablespoons currants
28 oz. diced tomatoes in juice
2 cups chicken stock
2 Tablespoons chopped fresh rosemary
sea salt and freshly ground pepper to taste

Brown the lamb on medium high heat in two batches in 1 T of the olive oil in a large stockpot. Set the browned lamb aside. Add two cups of water to the empty pot and scrape with a wooden spoon. Pour this liquid over the reserved lamb.

Add the garlic, onion, peppers, curry powder and the other T of olive oil to the pot. Cook on medium-low for about 5 minutes or until vegetables are softened.

Add the lamb with it's liquid, the stock, tomatoes and the currants. Simmer covered on medium-low for about 45 minutes or until the lamb is very tender. Turn off the stew and stir in the rosemary. Season to taste with salt and pepper.

- DeeDee Arthur / Charleston, SC

Roasted Beet and Carrot Soup

2010-12-26T17:39:00.007-05:00

This nutritious soup has the most gorgeous color and a silky smooth texture capable of jazzing up any dreary winter day you might encounter.

4 carrots, peeled and chopped into 1-inch pieces
2 large beets, peeled and chopped into 1-inch cubes
1 large red onion, peeled and chopped into 1-inch cubes
2 Tablespoons unsalted butter
1 teaspoon minced fresh ginger
6 cups chicken stock
sea salt and freshly ground pepper to taste

Roast the carrots, beets, and onion with the butter on a sheetpan at 350 degrees until tender-about 30 minutes. After baking about 10 minutes, stir the vegetables in the pan so that the butter coats them and they don't get too brown. When the vegetables are fully roasted put them in a stock pot with the ginger and the stock. Simmer for about 20 minutes. Use an immersion blender to puree the soup in the pot or wait till the soup cools and puree in a blender or Cuisinart. Season the soup with salt and pepper once the soup is pureed and keep tasting and adding more until the flavors are fully brought out.

- DeeDee Arthur / Charleston, SC

Southern Veggie Burgers

2010-11-28T21:23:00.014-05:00

These healthy burgers combine the South's favorite New Year's day staples: black eyed peas, rice, and collards for a real taste treat. I like to serve them with barbecue sauce.

1 cup cooked brown rice
2 cups cooked black eyed peas
1 sweet onion, chopped and sauteed in 1 teaspoon olive oil
1/2 cup chopped roasted red pepper
1 cup cooked collard greens finely chopped
1 egg
1 cup whole wheat bread crumbs (plus another cup for dredging the outside)
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Mash or puree one cup of the black eyed peas. Add the rest of the ingredients and mix well. Form into 6-8 large patties. Put the second cup of the bread crumbs in a shallow bowl and coat the patties on both sides with the crumbs. Saute on medium in a non-stick pan sprayed with olive oil and cook until golden, about five minutes on each side.

You could choose to bake these on a lightly oiled piece of aluminum foil, turning once after about ten minutes in a 400 degree oven.

-DeeDee Arthur / Charleston, SC

Turkey Cranberry Salad

2010-11-19T22:52:00.005-05:00

Post-Thanksgiving, try this crunchy and flavorful salad. You could punch it up with a bit of curry powder and some chutney, but this salad hits all the right November notes.

2 cups chopped cooked turkey
1/4 cup dried cranberries
1/4 cup toasted walnuts, chopped
1 Tablespoon chopped parsley
1 apple, diced
1/4 cup Hellman's mayonnaise
juice of one lemon
salt and freshly ground pepper

Combine all ingredients and season to taste.

- DeeDee Arthur / Charleston, SC

Buddha's Hand Marmalade

2010-11-18T21:53:00.021-05:00

Much like the falling-in-love feeling, I want to shout from the mountaintops that my first batch of marmalade is out of this world!

I even had a positive mini liquor store lesson too. When I told the guy who owns the shop what I was making, he steered me to the Patron Citronge, a comparable but much less expensive orange liqueur than the Cointreau. Being somewhat of a Grandma and Cointreau "expert" (years in the restaurant business=working with many dessert flavorings+being friends with bartenders), I can say that the Patron spin-off has a true orange flavor that can compete with its expensive and fancier cousins.

The marmalade took less than two hours to make and I came out with this gorgeous quart-sized Mason jar of deliciousness. I'll toast to that!

Buddha's Hand

2010-11-17T22:25:00.008-05:00

This giant lemon-skinned fruit looks like a sculptural mutant chicken foot but smells heavenly. I was compelled to buy one today at Whole Foods. The produce guy told me it had no flesh or seeds and that he was planning on making Limoncello with one this year. I am going to shred this monster and make marmalade with Cointreau.

These fruits are popular in China and are used like a good luck charm, often placed by cash registers, to promote wealth, happiness, and longevity. The zest has a lovely and pronounced scent that chefs can use in place of lemon in pies, gremolata, or to candy. There is no bitterness in the pith, which makes it perfect for a marmalade or jam. Buddhalicious!

I can also imagine it in a huge glass bowl in an arrangement with flowers or just placed in the center of the dinner table, intoxicating guests with its scent.

Irresistible Nibble: Pimiento Cheese with Crostini

2010-11-16T17:26:00.008-05:00

This is the de rigueur appetizer in my family. Everybody likes to make it and claims that theirs is "the best". I have even been challenged to a "pimiento cheese-off" by my competitive-natured brother-in-law. It's highly addictive and makes a great contribution to a party or get-together.

Over the last decade, I've found so many ways to use it: in finger sandwiches, twice-baked potatoes (add some sliced scallion), stone-ground grits, a dollop on top of beef tenderloin, on sourdough for a fantastic grilled cheese, in omlettes, and with celery as a crudite.

Pimiento Cheese Recipe:
16 oz extra sharp white cheddar, grated (I use Cabot's Seriously Sharp)
1/4 cup chopped roasted red pepper
2 Tablespoons minced Vidalia onion
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
liberal grind of black pepper
6 Tablespoons Hellman's mayonnaise

Blend all ingredients together using a spoon in a bowl. Don't smash the cheese and make a paste.

Crostini:
1 day-old baguette, thinly sliced into ovals
2 Tablespoons extra-virgin olive oil
a sprinkle of sea salt and a grind of black pepper

Spread the baguette slices on a sheet pan and drizzle with the oil. Sprinkle with the salt and pepper. Bake at 325 degrees until the crostini is lightly golden and crisp, about 15-20 minutes.

Mepkin Abbey Oyster Mushrooms

2010-11-11T19:11:00.022-05:00

I took a little field trip out to Mepkin Abbey yesterday to check out their oyster mushroom growing operation. The monks were all praying and out of sight while I was there so their "media director" tried to answer my questions. Not exactly what I was hoping for. It was interesting to see the conditions needed to grow these delicate mushrooms: temperature controlled trailers with a constant misting of water. Bags of the growing mix injected with spores hung in the trailers like punching bags and were in various stages of sprouting gorgeous clumps of multi-colored mushrooms.

Different spores produce different colors in the mushrooms and the orange, yellow, and blue varieties were stunning. Usually only the grey ones make it to the grocery stores that they sell to: lowcountry Piggly Wigglys and Newton Farms.

The growing cycle takes 14 days and the growing medium lasts three cycles before it is recycled into nutrient-rich compost, which is also sold at the Abbey. They sell the mushrooms in a variety of forms: fresh, dried, and powdered. Oyster mushroomss are a gourmet delight that add a delicate flavor to soups, stews, sauces and many seafood, meat and poultry dishes. They offer up protein, amino acids, vitamins and minerals with few calories and no fat. Glory, glory, hallelujah.

Chocolate Gingerbread Cupcakes with Sorghum Cream Cheese Frosting

2010-11-07T12:47:00.008-05:00

I participated in a Cupcake Camp event yesterday, the first one held in Charleston. It was quite a scene, with competitors (amateur and professional) and a panel of judges, a line of eaters that stretched around the whole hotel lobby, and lots of kids and grown-up kids sugared up. I tinkered with my favorite old-fashioned gingerbread recipe by chocolatizing it and making a new frosting using NC sorghum. They were delicious. Here it is:

Chocolate Gingerbread Recipe:
1 cup sugar
1 cup unsalted butter
2 eggs
1 cup molasses
1 cup sorghum
4 1/2 cups AP flour
1/2 cup dark unsweetened cocoa powder
1 Tablespoon baking soda
2 Teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon grated fresh ginger
1 cup mini semisweet chocolate chips
2 cups hot water

Cream the butter and sugar in a mixing bowl. Add eggs next and mix. Add molasses and sorghum. Sift all of the dry ingredients into a bowl and mix into your batter. Add ginger and hot water and mix just until smooth. Add the chips last and mix. Fill cupcake papers about 1/2 full and bake at 350 degrees for about 10-15 minutes or until they spring back when you touch the tops. Let cool before you frost them.

Sorghum Cream Cheese Frosting:
4 eight-ounce packages of Philadelphia cream cheese
3/4 cup sorghum
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract

crystallized ginger for garnish

Beat all ingredients until smooth. Use a piping bag with a star tip for a fancy presentation. Top with a tiny piece of crystallized ginger. I used Ginger People's squares and was able to cut them into perfect little cubes.

CSAs are sexy.

2010-11-04T20:44:00.010-04:00

My lovely little sister called me up yesterday to ask me if I wanted a bunch of veggies from her abundant CSA basket. Why yes! I would! I met her after her "Rockasana" class at Jivamukti to pick it up. While outside the studio, a glowing woman gave me a CD she'd copied called "A Discourse on The World Peace Diet" which I will surely listen to.

When home, I spread out the contents of the bag o' produce and was delighted: a tiny bundle of sage, radishes, purple-tinged turnips, bright swiss chard, bok choy, heirloom tomatoes, chilies and more.

Whole Foods in Mt. Pleasant is a great place to pick up a CSA if you live East of the Cooper. All these healthy veggies come from Pinckney's Produce and they have a lot of good info on their website about their basket sizes and what is in season when. They sell out their shares early so think about getting in on it for the spring!

Special Occasion Mac and Cheese

2010-11-03T22:27:00.007-04:00

This recipe is fabulous using only sharp white cheddar, but when you mix half gruyere and half cheddar, you will up the cost of the ingredients but also ensure that this is a dish not soon to be forgotten! I made this last Easter for our family celebration and we still salivate when talking about it. It is creamy, indulgent and possibly transcendent.

1 box Cavatappi pasta ( shells or penne are great too), cooked to al dente and drained
8 oz extra-sharp white cheddar (Cabot is my fave), grated
8 oz Gruyere, grated
1/2 cup grated Parmesan Reggiano
3 cups whole milk
1 cup All-Purpose flour
1 stick unsalted butter
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
salt and pepper to taste

Melt the butter in a large saucepan. Stir in flour with a whisk. Add the milk and bring to a boil while whisking gently to keep lumps from forming. Stir in Worcestershire, mustard, cheddar and gruyere. Season to taste with salt and freshly ground black pepper. Add pasta and stir until mixed in. Pour into a 8x11-inch casserole pan and top with the Parmesan. Bake at 350 degrees until the top is set and just barely golden.

500 Calorie Meals - Chutney Baked Chicken

2010-10-31T20:25:00.008-04:00

I love the colors, flavors, and textures in this healthy dinner. Japonica tastes nuttier than regular brown rice and has a chewy satisfying texture. White baby carrots and asparagus are kind of fancy, as far as steamed vegetables go..so eat..and be guiltless!

2 boneless skinless chicken breasts
2 Tablespoons peach or mango chutney
2 cups organic chicken stock
1/2 a sweet onion, thinly sliced
10 baby white carrots
20 stalks asparagus
black Japonica rice (or wild rice) 3/4 cup of cooked rice per person
3 basil leaves chopped, for garnish

Preheat the oven to 400 degrees. Put chicken breasts in a shallow baking pan and salt and pepper both sides. Top each breast with a tablespoon of the chutney. Pour the stock into the pan and spread the onions evenly over the pan. Add a little salt and pepper to the onions. Cover with aluminum foil and bake for about 1 1/2 hours, until chicken is very tender but not quite falling apart. Steam the vegetables and cook the rice. Serve the chicken with its juices over the rice and steamed vegetables. Top with the basil.

Serves 2 people.

Jestine's Fried Chicken and Banana Pudding

2010-10-30T19:53:00.022-04:00

Jestine's Kitchen
251 Meeting Street
Charleston, SC
843.722.7224 ‎

This afternoon the stars collided to bring me into Jestine's Kitchen after all these years of walking by it and seeing lines out the door. Spur-of-the-moment plans led us to meet up with an out-of-town friend who I thought might enjoy some of their homestyle Southern cooking. We were greeted with a little bowl of refrigerator pickles on the table and a friendly waitstaff. I saw a huge tuft of meringue go by on what I knew was their specialty dessert-banana pudding. I asked to take a picture and they very agreeably brought the whole thing back out to the dining room. The blogger in me comes out!

We ordered and were brought our plates in a snap (4pm is decidedly NOT a busy time for restaurants). Our friend got the fried flounder with red rice and collards. We shared a plate of the fried chicken with fried okra and mac and cheese. The chicken was fried perfection. I would go there again just for that. The collards were some of the best I've ever tasted. We shared a tiny bowl of the banana pudding that came out with three spoons and was such a treat. Homemade custard and meringue really make this dessert far superior to any cafeteria Jello memories lingering from my childhood. Now that's soul food!

Pimiento Cheese Biscuit Recipe

2010-10-29T17:57:00.008-04:00

I seriously think that if I died people would be saying at my funeral "I'm really going to miss her pimiento cheese biscuits". When I ponder my contributions to the world so far, this particular original recipe stands out.

I started making pimiento cheese in the '90s back when Charleston Place was The Omni and chef Louis Osteen would set out a huge dish of the heavenly spread by the bar for people to nibble on. I attribute him with the renaissance of its popularity.

By the year 2000, when I opened 3d Gourmet, my idyllic (but short-lived) little storefront catering business/takeout shop in Mt. Pleasant, I knew I would be making and selling lots of my pimiento cheese recipe and I was right.

We had a huge convection oven and I was an avid biscuit-maker so I decided to develop a recipe with the flavors of my pimiento cheese (roasted pepper, cayenne, and extra-sharp white cheddar) minus the mayonaisse. I wanted a recipe that did not involve cold butter being cut into the flour (typical of most biscuit recipes and nearly impossible in a hot kitchen especially during our brutal summers). This cream biscuit is what I came up with after much tinkering. It is still one of my standbys for breakfast menus, cocktail nibbles, and family dinner contributions.

5 cups All-Purpose flour
1 Tablespoon salt
2 Tablespoons + 1 1/2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1 1/4 cups grated extra-sharp white cheddar (I use Cabot)
1/2 cup chopped roasted red pepper
3-4 cups heavy cream

Preheat the oven to 400 degrees. Mix the flour, salt, cayenne and baking powder together in a bowl with a whisk. Add the peppers and cheese. Stir in the cream-use 3 cups to start and if it is too dry to come together add a little bit more cream at a time until the dough can be shaped into a ball and put on a clean suface. Knead dough a couple of times on a well-floured board or counter and roll out (or pat with your palms) to a thickness of 1/2-inch. Cut biscuits with a 2-inch cutter and place next to each other on a parchment-lined sheet pan. Bake for about 10 minutes or until cheese is golden, and the biscuits have risen but are still pale.

Variations:
Sage-Cheddar Biscuits: Add 1/4 cup chopped fresh sage to recipe and omit the roasted peppers and cayenne.

Herb Biscuits: Add 1/4 cup total of mixed chopped basil, parsley and thyme. Omit the cayenne and roasted peppers.

These biscuits freeze beautifully in ziplock bags. This recipe makes 30 biscuits. Use 1-inch cutters to make cocktail nibbles and stuff with beef tenderloin and herb mayonnaise or jerk pork tenderloin and chutney.

Rosemary Mojo

2010-10-28T20:46:00.002-04:00

I love to cook traditional Cuban dishes so I make this mojo a lot. It is perfect on pork tenderloin, black beans and rice, or mixed with a little red wine vinegar for a kicky salad dressing. And it makes your kitchen smell heavenly!

20 large garlic cloves, peeled and thinly sliced
3 Tablespoons chopped fresh rosemary
1 cup extra-virgin olive oil
1/3 cup freshly squeezed lime juice
1 teaspoon ground cumin salt and freshly ground pepper

In a small saucepan, bring the olive oil, garlic and rosemary to a boil until garlic starts to brown. Add the lime juice and cumin and boil for three more minutes. Season to taste with salt and pepper.

Brown Sugar-Black Pepper Bacon

2010-10-25T14:31:00.010-04:00

Bacon may have peaked in its popularity recently (have you heard about bacon-flavored LIP BALM?) but I've always been a fan. Feel free to get me a bacon-of-the-month gift from Ted's Butcherblock for Christmas...or Hanukkah! My only issue with it is the cleaning-up part. You can't pour bacon fat down the drain..really bad...and you can't compost it-attracts animals you don't want in your yard.

So for the sake of bacon-lovers and google-users everywhere, I am offering up my tried and true method of cooking bacon that keeps grease from splattering in your eye or clogging your drain or creating a general problemo.

1 package (12-15 strips) bacon
3 Tablespoons brown sugar
freshly ground black pepper

Preheat your oven to 350 degrees. Cover a sheet pan with parchment paper and put the bacon strips in a single layer over the paper. Sprinkle the sugar and the pepper evenly over the bacon. Bake for 15-25 minutes, depending on the thickness of the bacon you use. No need to turn over! No splatters! Use tongs to transfer the cooked bacon onto paper towels to absorb excess grease. Pat gently with another paper towel and then transfer to a plate-the paper can stick to the bacon if it touches it for too long. Makin' bacon couldn't get easier!

500 Calorie Meals - Spinach Salad with Chicken, Grapes, Almonds, and Goat Cheese

2010-10-24T17:44:00.006-04:00

Here is a simple and delicious lunch that combines some "powerhouse" foods (spinach and almonds) with my favorite indulgence-goat cheese. It is a huge salad that will fill you up and provide a good dose of protein to keep you going.

4 oz boneless skinless free-range chicken breast
1 oz herbed goat cheese
10 red seedless grapes, sliced in half
10 almonds
5 oz baby spinach (about 6 cups)
2 teaspoons extra-virgin olive oil
1 Tablespoon balsamic vinegar
salt and freshly ground pepper

Cook the chicken in a nonstick pan with a spritz of olive oil. Salt and pepper each side. Top your spinach with the crumbled goat cheese, almonds, and grapes. Slice the chicken breast and place on the top. Dress the salad with the oil, vinegar, salt and pepper just before serving.

These measurements are for a single serving.

Reborn -Reusable, Biodegradable, and Compostable Plates

2010-10-23T19:47:00.008-04:00

I recently bought a package of Reborn plates from Whole Foods to use for my new clients' meals that I deliver. I didn't want them to be recycling 10 plastic containers a week so I was looking for a good solution. These plates are made from betel palm and are sturdy, attractive, microwavable and can even go in the oven up to 350 degrees! They are reusable if hand-washed, biodegradable, and compostable with no chemicals whatsoever! At about 8$ for a package of 8, I think it's a great deal, both for me and the planet. Check them out!

Flank Steak with Chimichurri Sauce - 500 Calorie Meals

2010-10-23T11:03:00.007-04:00

I have recently become quite obsessed with the Argentinian steak sauce that even has a fun-to-pronounce name: chimichurri. I once served this sauce with Prime Rib (on a yacht somewhere in the Bahamas) thinking how nice a contrast the zippy light sauce would be to the rich marbled meat. I have yet to find a grilled meat that it doesn't suit. This week I served it as part of another 500-calorie dinner, drizzled on seared flank steak. Here it is:

Chimichurri Sauce:
2 garlic cloves
1 cup flat leaf parsley, packed
1/4 cup cilantro or fresh oregano
1/3 cup red wine vinegar
1/2 cup olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cumin
salt and freshly ground pepper

In a food processor or blender, add the garlic first to chop it quickly and then the rest of the ingredients. Pulse till sauce is blended but not fully pureed. Let sit in the fridge for two hours for best flavor.

For the 500-calorie meal use these measurements per person:
6 oz flank steak
1 cup baby carrots
1/2 teaspoon butter
1/2 teaspoon honey
1/2 cup cooked brown rice

Salt and pepper both sides of the flank steak and cook on the grill or in a nonstick pan on medium with a spritz of olive oil. Medium is about 4 minutes on each side depending on the level of heat. Meanwhile, have the carrots boiling in a small skillet with about 1 cup of water, the butter, honey and salt and pepper to taste. Let the water boil off until the carrots are cooked fully and you have a thin glaze. Cooking brown rice takes about 40 minutes so I like to do this ahead of time and my easy oven method makes it foolproof: use a ratio of 1 cup rice to 2 cups water and bake at 400 degrees in a shallow pan covered with aluminum foil. Check at about 30 minutes to see if the water has evaporated.

To serve the meal: slice the flank steak against the grain and drizzle with 2 teaspoons of the chimichurri sauce. Serve with one cup of carrots and 1/2 cup of brown rice for a super-healthy and delicious meal.

500 Calorie Meals

2010-10-18T16:18:00.010-04:00

I have a new challenge from a client: create lunches and dinners that are less than 500 calories each. Of course I want them to be delicious and filling and gourmet as well (and look pretty). So today I planned, shopped, cooked, and delivered the first of what could be an ongoing series of meals..we'll see what happens.

Here is what I learned: calorie counting is tedious, unlike L.A. and NYC, there is no other service here in Charleston that does this, you don't get appetizers with these meals (would defeat the purpose), and I wish someone did this for me! It took about two hours total to plan, zip over to Whole Foods, prepare two meals and then deliver them.

I was a little shocked at how small a 4-oz portion of fresh salmon is but as a meal with my beloved kale and quinoa, it would be filling and it is so gosh-darn healthy. So here is what I made today: citrus salmon with a ginger-soy glaze, steamed lacinato kale, and sprouted quinoa.

ingredients:
2 (4-oz) portions skinless salmon
2 bunches kale, chopped
1 cup sprouted quinoa
zest of 1 lemon and 1 small orange, finely minced
1 teaspoon chopped parsley, minced
1 clove fresh garlic, minced
1 small nub of fresh ginger, minced
4 teaspoons of low-sodium tamari
1 Tablespoon of mirin

Steam the kale for about four minutes.
Cook the quinoa in boiling water for 15 minutes and then drain in a fine colander.
Salt and pepper the salmon filets on both sides and top with a mixture of the zest, garlic, and parsley. Spray a bit of olive oil onto a nonstick pan and sear the salmon on both sides. Cook to medium. Add ginger, tamari, and mirin to the pan to deglaze. Simple as that.

500 calories and 27 grams of protein per serving. And voila!

Grilled Shrimp on Sugarcane Skewers with a Brown Sugar-Rum Glaze

2010-10-14T18:41:00.009-04:00

I've had my eye on the sugarcane ske wers in the produce section at Whole Foods for months. When a private chef job came up and my clients requested shrimp, I knew exactly what to propose for the menu. I had never made this before but it is similar to a Vietnamese dish with shrimp paste molded onto sugarcane that I'd tried (and loved) years ago, but looks a lot prettier.

8 large shrimp per person
2 sugarcane skewers per person

glaze:
1/2 stick of butter
1/2 cup of brown sugar
1 ounce of dark rum
1/2 teaspoon of ground allspice
freshly ground pepper

Peel and devein the shrimp. Using a paring knife, make an incision through the meatiest part of the shimp. Thread four shrimp on each skewer. Heat all of the glaze ingredients in a small saucepan and simmer for three minutes or until the sugar is dissolved. Brush or drizzle some of the glaze on both sides of the shrimp. Grill the shrimp on medium heat for about three minutes on each side. They are ready when the edges curl and the centers are opaque.

I served the skewers over coconut-cilantro rice and with sauteed baby squash. Drizzle any leftover glaze over the plated shrimp.

Mamey Batido Recipe

2010-10-13T20:13:00.019-04:00

Mamey is a tropical fruit that resembles a small football and tastes like a creamy pumpkin/melon. The flesh makes a fabulous smoothie that is popular in Cuba and Latin America. In the States, a milkshake means ice cream but in many countries their "milkshake" is made with fresh fruit, ice, milk and sugar, making it a healthier and refreshing treat in the warm climates where these tropical fruits grow.

A ripe mamey is soft when pressed, similar to how a ripe kiwi might feel.

To make the batido: blend about 1 cup of ripe mamey (scooped out of the peel with a spoon), 3 Tablespoons of sugar, a few ice cubes, and a cup of milk. I like to serve batidos as part of a breakfast buffet.

Clams with Lemongrass, Chili, and Basil

2010-09-23T11:53:00.009-04:00

I spent my first 22 years on this planet not liking clams. Compared to sweet white lowcountry shrimp they seemed gummy and gross. Then came the day I spent digging buckets of them in Alaska on a family vacation and tasting them that night simply steamed. Cue the heavenly chorus of "AHHHHHHHHHH!!!!!!!". I've been a fan ever since.

I didn't know that clams even grew around Sullivan's Island until I was cooking at Atlanticville restaurant in the late 90's. Fresh clams arrived at our kitchen door every few days via Toby Van Buren, the father of a childhood friend of mine, who spent his mornings digging clams and his afternoons delivering them. With a team of creative and talented chefs in that kitchen back in the day, I had the opportunity to try many dishes that featured my newly beloved bivalve.

I had the chance to go out clamming with Toby the other day (well..on the boat asking questions and taking pictures..that pluff mudd might muck up my camera) and have had clams on the brain ever since.

So here is a simple preparation that features some of my favorite flavors.

2 dozen cherrystone or littleneck clams, scrubbed
1/2 teaspoon of minced red Thai chili
1 teaspoon minced fresh lemongrass
2 cloves garlic, thinly sliced
1 Tablespoon butter
splash of dry white wine
1 Tablespoon of chopped basil

Melt the butter in a saucepan or a skillet on medium low with the garlic, lemongrass, and chili. Add clams and white wine and cover. Turn to medium heat and steam the clams for about 5 minutes until they open. Place clams and their liquid in a shallow bowl and sprinkle with the basil. Serve with some crusty artisan bread for dipping in the delicious "juice".

Roasted Root Vegetables with Rosemary and Sorghum

2010-09-14T11:59:00.007-04:00

2-3 large beets, peeled and diced
4 carrots, peeled and diced
4 parsnips, peeled and diced
2 sweet potatoes, peeled and diced
3 Tablespoons unsalted butter
1 Tablespoon chopped fresh rosemary
salt and freshly ground pepper
3 Tablespoons sorghum

Place all the diced vegetables on a large flat pan. Add the butter in bits on top of the vegetables. Sprinkle with the rosemary, salt, and pepper. Bake at 350. After about five minutes, when the butter melts, turn the vegetables with a spatula to mix in the seasonings and butter. Bake for another 40-50 minutes, checking periodically to make sure the vegetables aren't getting too brown. You want a soft texture with only a bit of caramel color. When vegetables are fully cooked, remove pan from the oven and drizzle with the sorghum.

Smoked Salmon Roulade Recipe

2010-09-12T10:57:00.010-04:00

This is an appetizer I have made countless times. It is easy to prepare and always a favorite at parties.

10 oz. sliced smoked salmon (not Lox)
8 oz. whipped Philly cream cheese
1 bunch fresh dill
1 lemon
1/2 a red onion, thinly sliced into half-moons
1 Tablespoon capers
sliced roma or cherry tomatoes

Tear off about a 16-inch piece of Saran Wrap and put it on a flat surface. Arrange the sliced salmon in a large rectangle, on top of the wrap, with no uncovered areas. Mix the cream cheese with about 1 Tablespoon of chopped dill-leave the rest of the dill for garnish. Add the juice of 1/2 a sliced lemon-use the other half for garnish. Add a tiny bit of salt and pepper and stir the cream cheese with a spoon. Add small spoonfulls of the cream cheese mixture over the salmon but leave about 1/2-inch (the top of the rectangle) clear. Use both hands to pick up the near side of the saran wrap and gently roll the salmon into a spiral, releasing the saran as you roll.

Freeze slightly to firm the roll and then cut into small slices, but keep the roll lined up together. Using a long spatula, transfer the slices to a platter and top with the onion slices and capers. Garnish the platter with fresh dill sprigs, slices of lemon, and sliced tomatoes. Serve with bagel chips or crostini on the side.

This size roll will serve about 12-15 people.

Tortilla Soup Recipe

2010-09-11T10:03:00.012-04:00

4 large cloves fresh garlic, minced
1 sweet onion, diced
1 jalapeno pepper, minced
1 Tablespoon olive oil
1 yellow pepper, diced
1 orange pepper, diced
4 cups diced tomatoes in juice
2 quarts organic chicken stick
2 cups cooked black beans
2 cups fresh or frozen corn
salt and freshly ground pepper
4 tomatillos, thinly sliced
juice of 2 limes
1 bunch cilantro, chopped
***********************
1 whole organic chicken
1 lemon
3 garlic cloves
1 teaspoon cumin
salt and pepper
***********************
small corn tortillas, sliced into 1/2-inch strips
2 cups canola oil for frying
***********************
additional garnishes: grated cheddar or jack cheese, sliced avocado

Roast the chicken ahead of time or right as you start the soup. Rinse the chicken and discard innards. Salt and pepper liberally both inside and out. Stuff the cavity with the lemon and garlic. Sprinkle the cumin on top of the chicken. Bake in a shallow pan, breast side up, at 400 degrees for about an hour (or until golden brown, juices run clear-feel free to slice into the breast to see if it is fully cooked as you will be pulling all the meat off anyway). When cool enough to handle, pull the meat off of the bones and shred gently. Discard skin and save the bones for stock. (I keep a "stock bag" in the freezer with bones, carrot peels, onion tops, and celery tops.)

Saute the garlic with the onion and jalapeno on medium until softened. Add the peppers, tomatoes, and chicken stock and simmer for about 45 minutes. Turn off the soup and add the black beans, corn, raw tomatillo slices, the lime juice and the cilantro. Salt and pepper to taste.

To fry the tortilla strips: Heat the oil to medium-high in a small saucepan. Add the strips a small handfull at a time, let cook till golden, remove from the oil and place on a paper towel-lined pan. Salt each batch right when it comes out of the oil. (Be sure to only fry small batches at a time because the oil can bubble up over the pan if you put too many strips in at once.)

To assemble the soup: put a nice portion of shredded chicken in a soup bowl and ladle the hot soup over the chicken. Top with a mound of tortilla strips and additional garnishes if desired.

Sweet Potato-Scallion Latke Recipe

2010-09-09T21:17:00.008-04:00

4 large sweet potatoes, peeled and grated
1 bunch scallions, chopped
1 cup All Purpose flour
4 eggs
2 teaspoons salt
freshly ground pepper
1 teaspoon ground cumin
**********************
1 1/2 cups vegetable oil for frying

Mix all ingredients for the latkes together in a bowl. Heat the oil to medium high in a large skillet. Use about 1/4 cup of the sweet potato mixture and form into a patty. If the mixture is watery, squeeze the excess water out when forming patties. Gently place the patties in the pan a few at a time. Wait until the bottoms get golden brown before turning them over to brown on the other side. Press down with a metal spatula to flatten a bit. Remove latkes and place on a pan covered with paper towels. Continue cooking in batches. Makes about 30 latkes. To keep warm, cover the pan with foil and keep in a low oven (300 degrees).

Serve with applesauce and sour cream.

First Taste- Red Dragon Fruit

2010-09-08T19:08:00.010-04:00

I was shopping at Whole Foods today and was absolutely seduced by a tropical fruit I have never seen before. They had red dragon fruit piled up and displayed with one that had been cut open to expose the fuchsia-colored flesh with tiny black seeds. I had to buy one to try.

At home, I sliced it open and scooped out the flesh with a spoon to taste it. Exquisite! The fruit has smooth pear-kiwi-like flesh with tiny edible seeds and a sweet flavor with no bitter or sour notes. It has to be one of the prettiest fruits in the world with its red and chartreuse exterior and bright-hued interior.

Upon further investigation, I found out that it grows in tropical locations all over the world and is the fruit of a species of cactus. It is a nutritional powerhouse too: loaded with vitamin C, fiber and "thousands of varieties" of antioxidants. It is also said to improve memory, strengthen bones and teeth, improve digestion and reduces fat.

Half a dragon fruit is a nice serving that costs about two dollars. A new taste experience for me is worth far more. I've got a new favorite tropical fruit now that ranks up there with the custard apple, which I discovered during my travels years ago in Central America. Try it. You'll love it.

The Tasting Menu at McCrady's

2010-09-06T15:10:00.076-04:00

I've been hearing a lot about molecular gastronomy the last couple of years. I even went to a 2 1/2 hour lecture about it by French physical chemist Hervé This, one of the leading scientists in the field, last summer at the Seasonal School of Culinary Arts. But until a few weeks ago, I'd never encountered any molecular wizardry on my plate.

When asked what I would like for my 41st birthday, I had an easy answer: to try the 7-course tasting menu at McCrady's restaurant. Chef Sean Brock is a real star in Charleston for the cutting-edge presentation of his food, his locavore prowess, and his recent James Beard award. I had not been to McCrady's in years and was longing to taste his much-lauded cuisine.

When Chef came out for our first course to ladle liquid nitrogen over each dish of stone crab, citrus, and cilantro, I was thrilled. A small spoonful of the stuff froze our beautifully composed salads into delicate bites and produced a small misty cloud above our plates. The flavors produced a taste and texture sensation like I've never experienced before.

Each course was a revelation and a joy, a plate-framed work of art. Pork belly and salt-cured egg yolk. Beef with marrow panna cotta. Seaweed foam with delicate luscious scallops. A homemade toasted marshmallow with banana custard. Sean wears his heart on his full-sleeve tattoo of heirloom vegetables anchored with a bundle of vibrant-hued carrots. He graciously came out to talk to us every other course about an ingredient that he had grown on his Wadmalaw farm that he used in the dish .

Every dish was paired with a carefully chosen beer or wine. All were great as was the Pimm's Cup from the cocktail menu that was bubbly and satisfying.

The dessert was a deconstructed "candy bar" with chocolate shavings, basil buds, crisped rice, caramel and malt. Mine came out with an edible "Happy Birthday" message and a candle which prompted the patrons to sing.

Best birthday dinner of my life, by a stretch.

Medjool Date-Orange Scones

2010-08-19T19:18:00.014-04:00

These scones are simply scrumptious. Flaky, tender, and packed with flavor, they are good on their own or with some jam as a breakfast treat.

4 cups all-purpose baking four (I'm partial to White Lily)
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup cold unsalted butter, cut into small pieces
1 3/4 cups half and half or heavy cream
1 teaspoon orange oil
zest of two oranges
1 cup chopped Medjool dates
**********************
1 egg
1 teaspoon sugar
a little extra sugar

Mix the flour, baking powder, salt and sugar together in a bowl. Cut butter into dry ingredients using your fingers or a knife until mixture is crumbly. Add dates and oranges. Add half and half and orange oil then stir just until the dough comes together. Pull out dough onto a floured surface and use your hands to flatten it out to about 3/4- inch thickness. To maximize space, I push the dough into a square shape and neatly cut it into 30 triangles. (You could use a biscuit cutter, but that means you have to re-roll the scraps to use it all.) Mix the egg and the teaspoon of sugar in a small bowl. Brush this mixture on tops of scones and sprinkle with extra sugar. Bake on parchment at 400 degrees for about 20 minutes or until golden on top and centers are not doughy.

Makes 30-40 scones. These freeze extremely well in ziplock freezer bags.

Black Bean Burger Recipe

2010-08-17T21:39:00.011-04:00

These burgers have quickly become one of my new favorite things for dinner. They are flavorful, filling, healthy and less expensive than buying those pressed veggie patties. I've even tested them on my eighty-something-year-old grandmother. She loved them.

1 bag black beans (about 5 cups of cooked beans)
1 green pepper
1/2 a sweet onion
6 cloves of fresh garlic
5 eggs
2 tablespoons chili powder
2 tablespoons of ground cumin
2 teaspoons Sriracha sauce
2 cups whole wheat bread crumbs
1 cup ground oats (use a blender or a food processor to grind them to a powder)
1 Tablespoon salt
1 teaspoon freshly ground pepper
1 tablespoon chopped cilantro

Cook the beans in about a gallon of water: bring to a boil, turn the heat off and let sit for one hour. Drain the water off, rinse well and cover with another gallon of water. Bring to a boil and simmer for about 40 minutes, or until tender. Drain in a colander and rinse again. (This is the "quick" method of cooking beans, you could choose to soak them overnight, rinse and then just cook once.)

Puree or mash about half of the beans and then mix with the whole beans. Finely chop or puree the pepper, garlic, and onion. Add all of the spices and mix with the beans. Add the eggs (slightly beaten), bread crumbs, ground oats and cilantro. Let mixture sit about 30 minutes. If the mixture is too watery to form into patties, add more breadcrumbs or oats. Form into patties by hand. This recipe makes about 12 1/3 lb. burgers.

To cook in the oven or on the grill over meduim heat (about 400 degrees): spray olive oil (or brush) onto nonstick aluminum foil. Bake or grill on the foil for about 15 minutes, turning once after 10 minutes.

You can freeze these burgers uncooked on layers of foil.

White Peaches and Sweet Tea

2010-08-17T11:45:00.013-04:00

I'm a big fan of the ice cube right about now. Charleston has had the hottest summer on record and with the humidity it sometimes feels as if I am walking through hot soup. I wouldn't chose to live here though if the trade-offs weren't worth it. I love our unique regional cuisine and our culinary traditions, and that would certainly include our beloved sweet tea and our prized white peaches.

White peaches are less acidic than yellow ones and have a cult following in South Carolina. The freestone white peaches that are available now are dessert sweet with a hint of honey and vanilla and I particularly love their color when sliced-the creamy white flesh turns to red next to the pit.

My family used to meet regularly for lunch at Charleston Place's Palmetto Cafe, where I first encountered a frozen peach slice in my tea. They serve their tea with a tiny pitcher of simple syrup so you can sweeten it to taste. Yes, their food is divine but it was the peach tea that really put them over the top. When you are sitting in a sunny courtyard with people you love, surrounded by herbs and flowers, with a glass of this tea...you remember it.

With this experience in mind, I made peach tea for an August wedding luncheon that I catered near the North Carolina/Georgia border, where peaches are at every other roadside stand. It is a simple act but a profound delight. This past weekend, I was standing at the grill, cooking fresh corn and some black bean burgers with a glass of this tea in my hand and it was the perfect drink.

To make the tea, I boiled a gallon of water, turned the heat off and steeped about 12 tea bags of peach-flavored black tea for about 15 minutes. I poured maybe three cups of sugar into the hot tea, let that cool and then added a couple of sliced lemons, a bunch of long mint sprigs, a lot of ice cubes and topped it off with the frozen sliced white peaches.

It looks gorgeous. It's fancy. And it is so delicious.

Memories of Chef Phil Corr

2010-08-03T20:57:00.018-04:00

Phil loved his life. He felt so lucky to be married to Vicky - his bride, as he called her. His beloved son Rory was five when I met him, sitting at the Atlanticville bar after kindergarten with a soda and a straw. Phil had an island soul. He made sure Rory got an island education too at my own elementary alma mater. Like me, Phil needed the expanse of the ocean and the community an island provides. His path took him from Staten Island to Nantucket to Sullivan’s Island.

He sure was a Bert’s character if ever there was one. He loved to make people laugh. “Mustang Sally” was always memorable when Phil took over a mike and sang. He was part baseball fanatic-part chef-and part comedian, in rotation. He even installed a TV above the line in our open kitchen so that he could watch his sports on mute during service (customers thought he was checking the order tickets). He was insightful and intuitive in his dealings with people. He allowed me to be creative in the kitchen and gave me a lot of praise, very rare for a busy chef.

He hired and trained a lot of young people at Atlanticville and inspired tremendous loyalty because of his character and genuine kindness. I loved working in the kitchen with him to hear his jokes and his wry to scathing comments on various subjects. He was great at working the dining room and always pointed out the “celebrities”- the locals who ate there weekly. He added the words lobster and cake to so many dishes it made me laugh. We both loved to cater weddings and he was as sentimental as me about the whole ordeal. His own wedding album is so special I am privileged to have seen it.

My sister and my cousin both worked for Phil as well. We all have many stories about him and memories that will never fade. It is hard to understand why people go when they go, hard to process not having them there, not being able to call them on the phone. Phil and his business partner Jay Clark were so kind to me when I started my catering business and retail shop.They got 8 guys from the restaurant (including Jay) to lift a car-sized deli case through a glass window into 3d Gourmet. The old deli case had art deco lines and ran well.They gave it to me and their generosity was so appreciated and so normal for them. They always gave of their time and energy to their friends. He was an honored guest at my wedding and we cooked together the eve of the millennium. He made life better for all who knew him. I miss him terribly. I’m making black bean “cakes” for a vegetarian wedding next week and I’m dedicating them to Phil.

Lemon Cucumbers - Produce That Makes Me Happy

2010-08-01T12:07:00.008-04:00

As I was leaving a friend's birthday party the other night, I was asked if I wanted some produce that "needed to be used". The birthday boy/grower said he had just picked these lemon cucumbers that morning at his farm. I became very excited when he piled about eight baseball-sized cukes on my empty cake plate that I was taking home. I had never heard of this variety of cucumber and was curious to slice it, to taste it, and to pickle it. My family has a long tradition of making "refrigerator pickles" that don't require canning and usually get eaten within a week.

I lovingly washed and sliced them while marveling at their color and light starburst pattern on one end. The taste was sweet and the texture crunchy, with a mild smooth skin. The seeds in the slices had a pretty pattern- like a futuristic wagon wheel. They even have a cool Latin name- cucumis sativus..nice. I also found out that it is an heirloom variety dating back to 1894 but is still quite popular with the heirloom produce set (you know who you are).

I did our quick pickle with ingredients I had on hand. It is a simple recipe: Slice 8 lemon cucumbers and one medium Vidalia onion and place in a glass jar or a plastic bowl. Add 2 cups of apple cider vinegar, 2 cups of sugar, 1 cup of water, 2 t kosher salt, a liberal grind of pepper, 4 cloves of peeled fresh garlic and toss gently. Let marinate as long as you can stand it. They taste great after just a few hours, but a day or so is ideal.

I am a person who loves friends that grow stuff, loves trying new heirloom varieties, and loves a good pickled vegetable. This was a big day in my culinary world!

Dee Dee Arthur - Charleston, SC

48 Hours of Farm-To-Table Cooking and Dining in Asheville

2010-07-18T17:44:00.023-04:00

My Wednesday started out at the local produce stand just down the street from my apartment in Mt. Pleasant. The Piggly Wiggly had been carrying the lovely John's Island tomatoes but their produce manager said they were done for the season. Say what? It's mid-July! Thankfully the crack stop, um, I mean produce stand, I frequent with mild trepidation will have them through August. I'm fairly certain I saw a deal go down on a previous visit but I'm placing my need for close-by farm-fresh veggies above personal safety - they also have a sign up saying they protect the place with guns .... how comforting. They do however, have great SC peaches, okra, fresh butterbeans and peas, cukes, peppers and more. I got the rest of my fruit/veggie list checked off at Whole Foods.

Preparing for my picnic catering gig at the Seasonal School of Culinary Arts, I spent the afternoon and evening making peach-habanero salsa, garlicky tomatillo salsa, technicolor coleslaw, guacamole, and a tres leches cake that needed to soak overnight in its tres leches. Thursday morning, I was off to Asheville with my huge cooler in the backseat, listening to Bob Dylan's Theme Time Radio Hour -"Food"on CD featuring bebop and jazz tunes about shortenin' bread, barbecue, chicken, hamburgers and the like.

After arriving and setting up in Warren Wilson's rustic garden cabin, I grilled my marinated pork loins and corn with cumin-cilantro butter, fried corn tortillas, and arranged fresh berries on the cake. We set up tables in the sunflower garden and enjoyed a spectacular sunset and dinner under a crescent moon. The cake was a hit with its sweet strawberries, SC blueberries, and huge organic blackberries on top of a layer of whipped cream.

The next day, I visited my favorite Asheville produce stand - Farside Farms, in Woodfin, for some heirloom tomatoes, peaches and blackberries, and even some local mountain butter for the afternoon of cobbler baking with my friend Megan. Let me say again that South Carolina should be the peach state.

Friday night at the cooking school, the students cook for the chefs. The week's theme was "turning a basket into a banquet" and creativity often blossoms after five days of learning new techniques and tasting the creations of so many talented professional chefs. This was my fourth year as a chef at the school and this dinner is always special and memorable.

Saturday was such a treat. Students and chefs from the school had a two-hour kitchen tour with Denny Trantham, the Executive Chef of the Grove Park Inn, who regaled us with stories, showed us the many kitchens in the hotel, the small vegetable garden with mostly basil and rainbow chard and introduced us to some of his chefs. Everything else at the Grove Park seems to be over-sized from the famous fireplace, to the decks and spa, to the gargantuan ovens and stockpots.

After our tour, we feasted on their farm-to-table Appalachian brunch, that was so delicious people were eating like they would at a Thanksgiving meal. There were so many appealing choices that it felt like you were at three simultaneous WNC weddings, compete with a flautist by the desserts. I didn't debate much about what to try, just got some of my favorite things: heirloom tomato, basil, and mozzarella salad, Sunburst Farms smoked trout, collards with roasted baby beets, a slice of the BBQ brisket, and a taste of the buttermilk fried chicken. Somehow, I saw clean plates on the table at the end of the meal. Denny had told us that he is inspired to cook for the sight of smiles and clean plates. He graciously came by to check on us and we were all full-bellied and raving about the food. At the end of the day it was farm-to-table fabulous.

Dee Dee Arthur - Charleston, SC

Summer Cooking - Baked Fish and Vegetables in Parchment

2010-05-20T08:54:00.022-04:00

When I think of a perfect summer meal, my mind turns to fresh fish, colorful vegetables, and how to limit being around a hot stove. Yes, I can "stand" the heat (or I wouldn't have made it very far as a chef), but I like to make cooking at home a pleasure. I learned how to bake in parchment many years ago, when I was a student at Peter Kump's New York Cooking School, and have been doing it ever since.

Start with choosing vegetables that steam quickly (julienned purple kale, carrots, red and yellow peppers), buy about a six-ounce portion per-person of the freshest and best-looking boneless fish you can find (I prefer grouper, mahi, snapper and halibut), snip some fresh herbs that you like..hmmn..basil, chives, cilantro..and you are almost there.

At this point your creativity and kitchen cupboards

can come into play. You can pull out a chutney,

some Thai chili paste, some sesame oil, pesto, preserved lemon...whatever suits your taste - try to combine things that work together. A simple and wonderful preparation would be chopped garlic, snipped basil and chives, a lemon slice and olive oil. Once you have decided on your flavor combination, get out your sliced vegetables, your rinsed fillets - sit them on a paper towel and salt and pepper both sides, your flavoring ingredients, and a roll of parchment paper.

You need to make a heart-shaped package for each person you are serving. To do this, tear off about two feet of parchment and fold in half lengthwise. Cut into a heart shape and open it up to lie flat on a counter. Next, layer your vegetables (in the center of one side of the heart) and add a little salt and pepper. Top the pile of vegetables with the fish and finish with a drizzle of oil and your herbs or condiments. The next step is to seal your package by folding the parchment (starting at the bottom of the heart and ending at the curve cut into the top part) a couple inches at a time, upwards and over, to create a seal so that air is trapped inside and it can steam in the oven.

Place all the packets on a baking sheet and put them in a preheated 400-degree oven. Bake for about 15 minutes. Serve the packets unopened so each person can enjoy the aroma when they are at the table and open them. A grain or starch would be an appropriate side dish to complete the meal. Quinoa, rice pilaf, or roasted potatoes come to mind. Ahhh..an easy, healthy summer meal for the senses!

- Dee Dee Arthur / Charleston , SC

Baked in Charleston

2010-01-22T22:19:00.030-05:00

There have been a good number of bakeries that sprouted up in Charleston during my five-year sojourn in Asheville. I checked out the two I have been hearing about - Sugar and Baked, both in downtown Charleston, but in different hoods.

Sugar is located in the burgeoning neighborhood that Hominy Grill has thrived in, along with Café Lana and Leigh Magar Hats. It reminds me of how Ludlow Street in New York used to be in the 90’s. Hip with the added danger and interest of being in a transitionl zone.

Sugar is completely homey and quaint and there were a bunch of kids getting after-school treats there who were regulars. It is a place to grab something and eat it while walking home, a place that puts a smile on your face. I’m sure the Ashely Hall girls love it being so close. I tried the ginger-molasses cookie (scrumptious!) and a tempting truffle, one of the only things they don’t make, but they buy it from a local chocolatier. The pineapple-jalapeno truffle was delicate, pretty and more subtle than I imagined.

Baked was bustling with laptop users, tourists and teens. There are lots of tables and a fun view of East Bay pedestrian life. I don’t think I could concentrate much though with all the activity. I tried a pistachio marshmallow that was OK. The chocolate Whoopie Pie was a lot of buttercream in between two cakey cookies. Not doing it for me. Next up was the sweet and salty brownie and the lemon-cheesecake-poppy square. The brownie knocked my socks off. The lemon square was just gorgeous with the poppy seed shortbread crust and a precious star of piped meringe, carefully torched. Baked feels very NY, where it’s sister business is located. Sweet urbanite appeal and great merch.

Bakeries offer a neighborhood a gathering spot and a glimpse of what cooking from scratch does for the taste-buds. I’m glad to see some pastry action in Charleston that complements and rivals the quality of Normandy Farm’s fabulous artisan breads.

Dee Dee Arthur / Charleston

Caramel Apple Recipe

2009-11-16T15:58:00.014-05:00

My sister recently got married on Halloween and she had the idea to put homemade caramel apples on their "candy bar" as a take-home treat. I offered to make them and was thrilled at how they turned out. I brought small local Gala apples down to Charleston from Asheville and made the caramel the day of the wedding. I displayed the finished product in an attractive shallow basket. They were a big hit at the wedding and now I am trying to find reasons to make them again and again.

25 small apples, washed and thoroughly dried
popsicle sticks or small wooden dowels
2 cups Heath toffee bits

Caramel:
3 cups sugar
2 cups corn syrup
2 t sea salt
1 quart heavy cream
2 sticks butter
2 t pure vanilla extract

In a large heavy-bottomed pot, boil the sugar, salt and corn syrup until a golden caramel color develops (about 5-10 minutes). Slowly drizzle in the cream (caramel will bubble up and steam so be careful) and add the butter and the vanilla. Boil for another 10-20 minutes or until a spoonful of the caramel forms a soft ball when dropped in a cup of cold water (check to see that it can hold together and that you can pinch it to flatten). You can also use a candy thermometer to check that it reaches the soft ball stage.

Let the caramel cool to about 200 degrees so that it is thick enough to coat the apples. While this is going on you can make slits in the apples with a knife by the stem and insert the popsicle sticks. Dip the apples into the caramel, and while holding the apple over the bowl twirl the stick to get an even coat. While still warm, dip the coated apple in the Heath bits and place on non-stick aluminum foil (one of my fave new products). I waited until all the apples were dipped and cooled and then inserted them into single cellophane bags that I tied with kitchen twine.

- DeeDee Arthur / Asheville, NC

Samos Restaurant Review

2009-11-06T13:40:00.013-05:00

Mt. Pleasant (on the outskirts of Charleston, SC) keeps on surprising me with great restaurants. Though Samos has been open for a year or so, it is my current favorite. The first time I ate there was this past spring and I was a little shocked. The food was divine. Every dish was flavorful and perfect in every way. In cooking school, we learned about "hot food hot!" and appropriate garnishes. Their chef is a master at both. The owners are of Greek descent but longtime Charleston residents. I used to babysit their cute precocious children at their Sullivan's Island beach house when I was a teenager.

On my second visit last week, I went in with some high expectations because I had lobbied to go there over some of my family's more frequent haunts. Nobody was very hungry so we all ordered a smattering of appetizers. I ALWAYS choose mussels as a first course if it is on any restaurant menu. They were prepared with butter, leeks, and white wine and were so appealing I even got my little sister to taste one for the first time. Thumbs up. We all dredged our bread in the sauce, with all the sweet sauteed leeks, which I told the waiter we wanted to bottle. I had to inquire about the artisan bread because it was truly outstanding. They fly it in from a shop in downtown NYC, near where my newly mussel-eating sister lives.

The shrimp and feta dish my sister and mom shared was fabulous too. It was served in a tiny cast iron skillet. Besides looking precious, it served the purpose well of keeping the food hot. My arugula salad had perfect orange supremes on it, showing off the kitchen's expert knife skills. The tzatziki was potent. Raw garlic is A-OK with me as long as everybody indulges, which thankfully is the case with my family and boyfriend.

The decor is very modern and sophisticated. Out with the white tablecloths and in with nice banquets and a white paper runner. I love the comfortable atmosphere, challenging menu (even for a foodie like me), great service and convenience for island residents. Now if they and Red Drum would press undo on the valet parking, I would like it even more. But I guess I can deal with a little L.A. in big Mt. P. for the trade-off.

- Dee Dee Arthur / Asheville, NC

French Broad Chocolate Lounge Review

2009-10-16T15:42:00.024-04:00

The Asheville food scene kinda knows it's got it going on. We've got the farm-to-table, raw food and slow food movements, and some serious connoisseurs of BBQ. When it comes to creativity and passion, it is a sweet deal when they collide. Walking into the French Broad Chocolate Lounge, I felt the world get a little cozier. People seemed happy to work and play on their laptops and take in some chocolate in its many forms. You can get your cacao in a brulee, in a single origin truffle, as a warm liquid truffle, in a dense rich cake, even in your mocha stout beer!

We sampled three of their signature truffles:
fresh raspberry, honey-lavender, and and Indian
kulfi. Each was intense and a treat for the taste buds. Our favorite treat though was not chocolate. It was the mini scoop of brown sugar bacon maple ice cream that we shared, made locally by Ultimate Ice Cream . Having had banana chocolate chip pancakes with bacon for breakfast, it was just turning out to be that kind of day. I was happily surprised at the largish chunks of bacon and the strong maple flavor. This was a profound moment of ice-cream bliss, shared by three people in total harmony, not at all worried about the swine flu. We know that chocolate releases chemicals that make you feel good, but add a community of happy addicts and some authentic culinary wizardry, and magic happens.

On another visit, I sampled one of their vegan truffles-the Thai curry. This was a revelation for me as all the flavors were so beautifully balanced. The chocolate was mixed with coconut cream to keep it dairy-free and flavored with ginger, lemongrass, lime, and green chile.

The lounge is a very lively place that they call "a sacred space for chocophiles". They sell great wine, local beer, the gamut of fancy teas and coffee drinks, chocolate bars from the world over and cute logo tees. Using small boxes of truffles for wedding favors (great Asheville flair) and as hostess gifts is the way to go. I love it when family businesses thrive and it makes me happy that chocolate paradise is here on earth, and in Asheville no less.

- Dee Dee Arthur / Asheville, NC

A Culinary Arts Adventure; Cooking Workshops at Hacienda Las Trancas

2009-10-15T22:07:00.005-04:00

Apple Beggars Purses

2009-10-08T16:40:00.020-04:00

Since fall in Western North Carolina brings a huge variety of local apples, it is only natural that I would incorporate them into my seasonal menus. For a fancy dinner, these filo bundles filled with sauteed apples fit the bill. They are a bit time-consuming to prepare but are so stunning, sculptural and delicious that I make them every time I get a chance. I serve them warm with homemade caramel sauce and Hagen Dazs vanilla bean ice cream.

10 small to medium Gala, Fuji, or Honeycrisp (my fave) apples
- peeled and diced
1 T butter
2 T light brown sugar
1 package filo dough, thawed
small bowl of cinnamon sugar
1 cup of melted butter

Saute the diced apples on medium with the tablespoon of butter until a slight browning starts. Add the sugar and let it dissolve. Take the apples off the heat to keep them from getting mushy.

On a cutting board, lay out a sheet of filo and brush very lightly with butter. Sprinkle with cinnamon sugar. Put next filo sheet on top and repeat with the butter and sugar. Finish with a third layer, also with butter and sugar. Add about ½ cup of the apples to the center of the filo and pull the sides up to create a bundle that resembles a drawstring bag. Transfer to a parchment lined baking sheet and bake at 350 until edges are golden - about 15 minutes. Makes about 8 purses.

- Dee Dee Arthur / Asheville, NC

Italian Buttercream Recipe

2009-09-27T17:04:00.009-04:00

This would suit the most demanding king or queen on their birthday. It is rich and satiny and can be piped in as fancy or a simple decorating scheme as you can handle. I like to decorate in either vanilla or chocolate and use a little colored buttercream to accent. To do this, take about two cups of plain vanilla buttercream and add a few drops of food coloring with a toothpick and stir well. Or reserve some plain vanilla to decorate and add your chocolate to the rest of the batch. This recipe is trickier and more time consuming than the quick powdered sugar/butter kind but it is a world beyond. The catch is that it melts if the room temperature is above 70 degrees so be sure the weather is right if you have to take it somewhere. I promise it is worth the time and effort!

4 cups sugar
1 cup water
6 eggs, at room temperature
2 1/2 lbs. unsalted butter, at room temperature
1 t vanilla

Bring the sugar and water to a rolling boil in a saucepan (236 degrees). Meanwhile, in a separate bowl, beat the eggs till smooth. Slowly add the hot sugar syrup to the eggs in a thin stream while the mixer blends the two (this is the hard part). Cover this mixture with plastic wrap and set over an ice bath or in the fridge to cool. Put the butter in the bowl of a Kitchenaid mixer. Using the paddle attachment, beat until smooth. Strain the cooled egg mixture to remove any foam or cooked egg bits. Slowly pour the cool egg mixture into the butter and mix on medium speed until smooth and shiny. Add vanilla and mix again to blend.

Variations- Add last and mix well.
lemon or orange: add 1/4-1/2 t citrus oil
liquors- add 1-3 T
chocolate-add 6 oz. unsweetened chocolate, melted and cooled
mocha-add 2 T instant espresso + 3 T coffee + 2 oz. unsweetened chocolate, melted and cooled

- Dee Dee Arthur / Asheville, NC

The Wayback Machine - Private Cheffing for Michael Douglas

2009-09-15T15:12:00.029-04:00

When I was 25 and living in the big apple, I received a strange phone call. I had just graduated from Peter Kump's New York Cooking School and was doing my externship at McCall's magazine in food-writing. The woman on the line told me her "employer" wanted to see if I would come cook for a day at their home. YES. She said her employer got my number off a sign I put up in the 92nd St. Bookstore around Christmastime. I got the address, which was in the 70s on Central Park West, and told McCall's I needed one day off to make a little money. The next morning, I walked across Central Park repeating over and over "please let it be Madonna..please let it be Madonna" because I knew she lived in the Dakota building and the address seemed near there. When I arrived, the apartment was elegant but there were no signs of Hollywood or photos around so I still did not know who I was cooking for. The lady did mention "the Douglases" but it didn't ring a bell until I opened up a cookbook and saw an inscription-to Michael and Diandra. I immediately called my mother and told her-oh my God! I was given cash for shopping at Fairway and Citarella and told to make a few dishes to wrap up and leave in the fridge.

A few days later, I got another call from the assistant asking if I could come cook one more day. Sure! When I arrived, Michael and Diandra were sitting in the kitchen eating the 3-day-old food I had made which included black linguine with garlic shrimp. I was mortified. They were oooing and ahhing over the food and told me how talented I was. Shock. Then Diandra flat out asked me if I would come to their estate in Mallorca, Spain that summer for six weeks as their chef. I had already set up a cheffing gig in the Hamptons but told her if she was serious, I would change my plans. She whipped out a photo album to show me pics of their Mediterranean paradise. Whoa. Is this really happening? Am I in Wonderland? This was the illustrious beginning of my year-long stint with the Douglas family. All from a note I wrote in calligraphy and tacked on a bulletin board in a bookstore, on Madison Avenue.

My couple of days turned into a full-time chef job and I had to give my notice to McCall's, which they were very much in support of. How could I possibly turn down such a cool job? Up until Mallorca, I would cook lunch and/or dinner to leave with heating instructions in their fridge. If they were having a dinner party, I would stay and serve. If it was an extra-fancy affair, they would hire a waiter from the Russian Tea Room to serve. I actually enjoyed serving because I would get to glance at their friends, most who were cultural icons/luminaries, and sometimes get some very welcome compliments. When you work alone all day, some interaction/recognition feels good. I never got any complaints, but I was always starved for feedback. One day when I was feeling blah, Diandra took me aside (into her giant closet) and told me that the Bouillabaisse I had made the night before was the best she had ever had in her entire LIFE. That made my week, maybe my month. She explained that she had had it in France and all over Europe, made by the best chefs, to emphasize her compliment.

When summer arrived, I was sent off business class to Mallorca, four days before anyone was to arrive so that I could get over jet lag and stock the kitchen. I also realized my very non-mechanical self was going to have to learn how to drive stick shift, on a windy mountainous road no less. AAGHH. I did get in several wrecks in the six weeks I was there, which did not go unnoticed by Michael-very embarrassing. I would have to drive 30 minutes each way to the market in Palma every day in order to procure ingredients to feed up to 12 people- lunch, dinner, and any other provisions. I would fill two shopping carts every day and pushing them together around the market was tricky. My mediocre command of Spanish was also a challenge when requesting certain cuts of meat or seafood. Sometimes I really was not 100% positive what I was serving, but it always worked out.

At their estate, S'Estaca, I shared a house with their 15-year-old son, Cameron, who became my buddy and confidante. His parents would ask me to take him to dance in the techno clubs after dinner sometimes, which was altogether funny and exhausting. I would have to drag him off the dance floor at three or four in the morning by grabbing his arm and pleading for a few hours of sleep before I had to get up and start my day again. Good times.

One of my favorite memories from Mallorca was the day Diandra set out to buy a Puma for a pet and instead came back with a baby monkey she named "Puma" after discovering that real Pumas can be a little dangerous when they mature. Well, little monkey Puma resided in the kitchen so we bonded and he would hang from my ponytail while I was cooking sometimes. Cameron would play games with him like "milk in the corner, milk on the side, milk in the middle" while bottle feeding him in his cage. Michael was not very pleased at first to have a new exotic pet but he was a sport about it.

Another memorable night was a pig roast for 50 people that I catered. Their caretaker, Juan, dealt with the roasting in a giant wood-fired oven and I helped baste it with huge branches of rosemary dipped in olive oil. When I had to insert the little apple in it's mouth before serving, I was a little freaked out. I am not a vegetarian, but prying the jaw open and seeing a roasted head was very difficult for me. This was a full-blown Hollywood affair with Michael's agent and some muy importante business people there. I introduced myself to Joel Silver, whose private chef (at his SC Frank Lloyd Wright plantation) was a friend of mine. I served an enormous pottery bowl of gazpacho with many small bowls of the condiments all around. I wish I had kept better notes on all of the menus I served because I can't even recall what I made for dessert that night.

- Dee Dee Arthur / Asheville, NC

Cooking With Kids

2009-09-08T14:33:00.033-04:00

Most children love to bake. Cracking eggs, measuring liquids and dry ingredients, stirring and whisking, spreading batter and frosting, and decorating are all exciting for them, and educational. For a friend's recent birthday, I baked a Mango-Pineapple Upside-Down Cake with her two children as helpers/decorators and it was a great experience for all of us, especially those who got to sample our creation at the party later that evening.

My method of teaching is simple, but requires a good deal of patience. I want kids to have fun, be safe in the kitchen and learn age-appropriate skills. Young children cracking an egg might get some shell in the bowl. Let them go ahead and try and then let them pick out any shell. Give a lot of encouragement to them when they listen and try something new. Older kids can learn about fractions from measuring. We had to measure 3/4 of a cup and I explained how you can take a 1/4 cup measure and use that three times or fill a measuring cup to the 3/4 line. With dry ingredients, I demonstrated how to level off the top with a scraper or a flat-tipped wooden spatula. I popped a piece of crystallized ginger in my mouth and was shocked to see one of the girls do the same. They are so open to new tastes if they are using an ingredient, even one they might not ordinarily try.

Young children should not be handling sharp knives, messing with the burners on a stove, or putting pans in the oven. I always put away each ingredient after we are finished using it, to keep a clear focus on what is next. With cake decorating, there is a great opportunity to be creative. One child came up with the idea to put the whole other side of the pineapple on top of the cake and decorate it like a Mr. Potato Head. I gave her toothpicks, small fruit like blueberries and plums, sliced crystallized ginger and prunes (as a little joke for her Mom getting older), and let her pick out sprinkles and colored sugars to use. Watching this edible sculpture in progress was my favorite part of the process-and the visible joy of them licking batter and frosting off of the spatulas.

I asked if they would write a description of the cake and the older child came back from the computer with a hilarious printout of her "cake dedication" that I was to read to her mother at the party as a surprise. We rolled it like a scroll and tied it with ribbon. It read like the lyrics to a Frank Zappa song - very clever and zany.

With more than one child in the kitchen, you have to be sure to divvy up the tasks and let each child take a turn if they are capable of the task - this was the real challenge for me. But the reward was so sweet!

- Dee Dee Arthur / Asheville, NC

Photos by Ben Walters / Marshall, NC

Post House - Sunday Brunch Review

2009-09-01T14:45:00.032-04:00

I have always loved the Old Village, a tiny section of big Mt. Pleasant that has real character. The old bridge to Sullivan's has people crabbing and fishing off it most days. You can pick up fresh shrimp on the docks of Shem Creek and there are no McMansions to be found. The architecture is varied and kids roam the sidewalks and streets without worry. Pitt Street is the epicenter of most of the action and the Post House is part of the draw. I must also mention my love for the shop Out of Hand and the old Pharmacy, with its enduring charm and soda fountain, both top spots on my list of favorite Old Village places.

I am not really a brunch person nor am I a fan of Bloody Marys, but it was my dear friend's 40th birthday morning so we set off in search of both. There was already a well-heeled crowd packing the front dining room with the huge giclees of the old Cooper River Bridge so we were led to the clubby bar area and sunk into our big leather chairs like royalty. The Bloody Marys came. Then a sweetgrass basket of small perfect cubes of cornbread. Looking around at our fellow diners, I wasn't sure if someone might pray for me or pull out their polo mallet. No worries.

Bday girl ordered a fruit plate for the table because the words "lemon-ginger drizzle" were so intriguing to her. Our entrees arrived and were all-out gorgeous. My Lump Crab Cake was on a bed of lightly sauteed corn, okra, and grape tomatoes with the gentle flavor of fresh thyme. The Crab Cakes Benedict and the Post House Omelet were perfect and we all savored what we ordered. Bday girl also wanted dessert so we shared a Peach Cobbler a la Mode that was to die for. Only our audible sounds of deliciousness could fully impart how good that dessert was. This is a place that makes me feel like I'm in the real Charleston, the one I spent my formative years in. It is not for flipfloppy tourists or people looking for a greasy spoon. It is the epitome of elegant fine dining and the flavors, plate presentation, and service live up to that description. (It also made me very happy that they were playing the Avett Brothers during our meal) So go. And enjoy.

- Dee Dee Arthur / Asheville, NC

Nine Mile - Restaurant Review

2009-08-27T14:26:00.002-04:00

To celebrate my 40th birthday, I wanted to do two things: a duckie trip down the Nolichucky Gorge and have dinner at my new favorite restaurant, Nine Mile. After an exhilarating and rather strenuous 8.5 mile river trip, we were tired but hungry. Nine Mile is just about a 5-minute drive from my house and there is plenty of free street parking in residential Montford, a lovely neighborhood for an evening stroll (when you have the energy).

When we arrived, Ras Berhane was playing guitar and singing reggae music on a stool in the front. He is a sweet guy and a great local musician whose band, Crystal Kind, plays the Asheville scene. He said he plays at Nine Mile every Wednesday from 6-8pm and on Saturdays from 7-9pm.

This being our second visit, both of us ordered what we had been so satisfied with the first time. I got the Jamaican Me Thirsty, a jerk pasta and veggie dish with chicken. They ask what heat level you want and both times I've said medium, but this time it was HOT. Still delicious, but if you don't want the fire, say mild to be on the safe side. It made me very thirsty, as the menu had suggested. Filtered tap water hit the spot.

Dinners come with a colorful, fresh salad and fabulous artisan bread baked with garlic butter. You choose from four dressings, my favorite being a lemony tahini (His Majesty). There is so much pasta, we have both taken home about 1/2 our bowls each time and had that for lunch the next day. After all, you really should save room to try one of their desserts. Last time we had the Key Lime Pie. This time, the owner (who was our gracious server that night) recommended the Chocolate Spliff Cake. Done deal.

We split one slice, a heavenly roulade of moist sponge cake rolled with a lemon thyme pastry cream and lightly covered with ganache. It made turning 40 so very sweet.

- Dee Dee Arthur / Asheville, NC

Yellow Tomato Gazpacho Recipe

2009-08-25T21:33:00.000-04:00

The local yellow tomatoes are down to 49 cents/lb at my favorite produce stand, Farside Farms, in Woodfin. This prompted me to make yellow gazpacho recently and it was as vivid as a technicolor Beatles' movie.

Yellow Tomato Gazpacho

8 large ripe yellow tomatoes, peeled and seeded
1 large seedless cucumber, peeled and chopped
4 yellow bell peppers, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
salt and freshly ground pepper to taste

Additions:
diced peeled jicima
diced poblano pepper
diced anaheim pepper
diced red bell pepper
chopped dill blossoms

Puree all the soup ingredients (not the additions) in a blender in batches. Chill and correct seasoning and oil and vinegar to taste. Serve very cold with a spoonful of the additions on top.

- Dee Dee Arthur / Asheville, NC

Spicy Charleston Red Rice Recipe

2009-08-19T14:22:00.001-04:00

This is one of the recipes I taught in my Southern Cooking class at the Swannanoa School of Culinary Arts this summer. My partner Chef used it to stuff Roasted Guinea Hens, which is a fabulous combination. Baking this dish in the oven prevents dreaded burnt rice. It's basically foolproof.

Spicy Charleston Red Rice
1 red pepper, brunois
1 yellow onion, brunois
½ lb. bacon, chopped
1 cups crushed tomatoes
2 T tomato paste
2 quarts chicken stock
2 T salt
1 bay leaf
2 t Tabasco
Pinch of cayenne pepper
Freshly ground black pepper
1 quart long-grained white rice

Cook the bacon in a saute pan on low for about 10 minutes to render the fat. Pour off fat and keep cooking till bacon is crisp. Drain on a paper towel. Using the same pan with just a teaspoon of the bacon fat in it, cook the red pepper and the onion till soft, about 3 minutes on medium. Heat the stock, Tabasco, salt, cayenne, bay leaf, black pepper, and tomato paste and pour into a large shallow pan with the rice.Add the onions and peppers. Cover tightly with aluminum foil and bake at 350 for 40 minutes or until liquid is absorbed. Add reserved bacon. Remove bay leaf before serving.

- Dee Dee Arthur / Asheville, NC

Seasonal School Of Culinary Arts - Cookbook Signing At Divine Wine

2009-08-17T22:50:00.006-04:00

Saturday August 15th the Seasonal School of Culinary Arts had a cookbook signing and wine tasting at Divine Wine on Tunnel Road in Asheville. Dee Dee was there with her homemade pimiento cheese. Great wine, great hors d'oeuvres and great company.

Photo by Ben Walters

Chocolate Stout Cake Recipe

2009-08-17T12:11:00.001-04:00

Chocolate Stout Cake

Since Asheville is now “Beer City, USA” I decided to develop a chocolate cake recipe this summer featuring a great local micro brew, Highland Brewing Company’s Black Mocha Stout. This is an easy cake because all the ingredients go into one bowl and the only tool you need is a whisk. It is moist, light in texture, and almost black from the cocoa powder and the dark beer. This recipe makes enough batter for 2 8-inch cake layers or about 30 cupcakes. For a recent private chef gig, I decorated it with Italian buttercream and fresh Dahlias.

1 ½ cups dark unsweetened cocoa powder
3 cups AP flour
3 cups sugar
1 T baking soda
1 ½ t baking powder
1 ½ t salt
3 eggs
12 oz Black Mocha Stout beer (Rogue makes a great Chocolate Stout too)
1 ½ cups whole buttermilk
¾ cup canola oil
1 T pure vanilla extract

Preheat the oven to 400 degrees. In a large mixing bowl, add all of the dry ingredients and whisk together till blended. Add the wet ingredients next and whisk again. The batter should be smooth but very small lumps are fine. Prepare your pans with melted butter or non-stick spray. I line the bottom of my cake pans with parchment, then butter again, then shake some cocoa around to be sure they release without tearing or sticking. Fill your pans about ½ way up and bake in the center of the oven for about 35 minutes or until middles are set and a knife or toothpick in the center comes out clean. Let cake layers cool in the pan for about 10 minutes. Run a knife around the edges and turn out onto a cooling rack.

- Dee Dee Arthur / Asheville, NC

Hubba Hubba Smokehouse - Restaurant Review

2009-08-16T16:18:00.001-04:00

I attained BBQ nirvana not too long ago. I grew up in SC going to as many pig-pickings as oyster roasts. I experienced Texas Q when I was going to college in Austin, where brisket is King. So I've tried the mustard-vinegar sauces, the sweet and smoky red sauces and all the fixin's.

Nothing has come close to what awaited in Flat Rock, N.C. at Hubba Hubba. The smokehouse is right off the main drag, which one could only desribe as quaint. We parked by a classic old truck (a good sign) and walked up to an outdoor counter to place our order. We got a pulled pork sandwich and a pulled pork plate that comes with cornbread and two sides.

We sat in a cozy covered patio after we picked up our order and some water and unwrapped the goods. My sandwich had a smidge of coleslaw and a couple of pickles on it. Let's just say- perfection! Being the chef/foodie that I am requires sampling. After a bite of moist, sweet cornbread, some succotash with fresh corn and a kick of spice, and the collards to die for, I knew that it was the best I ever had. Paper towels hung convieniently next to the wooden tables. The plastic cups for water were biodegradable and the scene was cool. Ahh. North Carolina in the summertime. All this heaven for $15!

The owner graciously showed us his custom-made giant smoker and was stoking the fire with wood while briskets and pork butts sat in a huge sink, waiting their turn on the racks for 12 hours of slow cooking on embers. The smoke arises from the top of the building from a metal chicken-clearly showing what is going on in there and letting all the neighbors in on it. A visit to the nearby Carl Sandburg house and property was a great complement to our Q excursion.

- Dee Dee Arthur / Asheville, NC

Dessert First

2009-08-14T17:42:00.000-04:00

It has been in the nineties the last few days so lets start with my new favorite ice cream, and it's vegan.

Coconut-Ginger-Pineapple Ice Cream
4 cans coconut milk
1/2 cup agave nectar
2 T minced fresh ginger
1/4 cup minced fresh pineapple

Put this in a hand-cranked and turn until your arm is sore and you pass it off. Or try it in your electric ice cream maker. It is perfection on top of my Mango-Pineapple Upside-Down Cake (coming soon to a blog near you).

- Dee Dee Arthur / Asheville, NC

Introducing

2009-08-11T18:52:00.001-04:00

I'd like to introduce you to a good friend of mine, Dee Dee Arthur. A multi-talented chef whose food looks as beautiful as it tastes. I'd forgotten how much an art food can be until Dee Dee sailed above my horizon and I saw her food presentations and had the sublime joy of sampling them. Dee Dee combines a natural eye and artistry with a life long love of cooking which would make any table groan in ecstasy.

Once I realized her exceptional abilities, saw her food arrangements and spent some time watching her in action, it (and she) inspired me. We began working on a series of notecards which combined her recipes with my photography. Her insightful writing, knowledge and enthusiasm should make this blog a wonderful read for anyone with a remote interest in food. If you have a chance to sample her cooking and her personality - don't miss the opportunity.

If you'd like to contact Dee Dee about a private chef engagement, teaching or a food demonstration in Asheville, NC or beyond, drop her a line at mandochef@hotmail.com. She's super accommodating and has a huge variety of original creations that have to be tasted to be believed. I'll step out of the way and let her do her thing.

A Taste Of Things To Come

2009-08-11T18:45:00.002-04:00

Photos by Ben Walters / Marshall, NC