Category Archives: Charleston

Jul19

Grits in a Rice Cooker: perfection

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We arrived in Charleston to our new home a little over a week ago, though most of my household goods are still en route. I shipped a few things ahead so we would have some basic items. One of those things was my rice cooker. I wanted to make some grits and though that maybe I could do it in the rice cooker. I did it and it was so easy. No stirring and they stayed warm and ready to eat with the warming function on the rice cooker. Here is the way to do it. I of course recommend stone ground grits from the Low Country, or at the very least from the south. The grits I used were purchased at the Charleston Farmer’s Market from Steve Dowdney at The Colonial Charleston Kitchen. This recipe serves four but could easily be doubled and I am sure it would work equally well with polenta.

Ingredients:

1/2 cup stone ground grits
2 cups milk
1/2 cup water
1/2 stick of butter
1/2 teaspoon salt
1/2 teaspoon course ground black pepper

Method:

Place all ingredients in rice cooker on porridge setting and forget about it till you are ready for dinner.

 

Jul17

Goat.Sheep.Cow Charleston’s Cheese Nirvana

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I have been living in a cheese deprived state for the last four years, sequestered on the most isolated land mass in the world.  I am happy to say that there is a special little shop on Church Street in Charleston that is full of wonderful and interesting cheeses from all over the world. They have more than cheese too; wonderful wines, breads, olives, honeycomb, crackers, nuts, condiments and a collection of incredible charcuterie !  To me this could be called Nirvana… Cheese Heaven!

Of course I brought along Mr. Garlic and we parked on the quiet street as a carriage rode past. Inside was a wonderland of cheese. My Facebook friend Trudi is one of the owners of this fabulous shop and she had lots of treats in store for us. We sampled, clicked pictures and yes, bought some awesome cheese!

Trudi and Mr. Garlic

Three partners brought this lovely shop from the Jersey Shore where it was called The Wine Concierge to Charleston where it gained the catchy new name and a city look and feel. We in Charleston can count ourselves blessed!  Sommelier,  Dr. Michael Cohen (a retired orthopedic surgeon) and his wife Patricia (former owner of a custom bridal business) joined forces with Trudi Wagner who held a seat on the NYSE for Goldman Sachs. They each bring to the table a group of talents that make this shop something very special.

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You can find goat.cheese.cow on Facebook, on their website or by driving down Church Street and finding #106.  Don’t live in Charleston? No problem, they also offer online shopping and direct shipping. Of course their selection changes frequently, so if you want something special you can also give Trudy a call at 843.480.2526. They are open Monday-Saturday from 11:00-6:00. They do party platters, picnic baskets and more.

Honeycomb from Savannah Bee

 

Jul14

Charleston Farmer’s Market

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Today I got to go to my first Charleston Farmer’s Market. My friend Holly Herrick took me through and introduced me to all kinds of wonderful farmers and producers. I took home a full load of fun things to work with from tomatillos to fresh chorizo. I got a half bushel of those great South Carolina peaches and some stone ground grits from the Colonial Charleston Kitchen.

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I had a Vietnamese Five Spice Pork Taco for breakfast

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And, the best thing about going to the farmer’s market is what you make for lunch! Two big slices of a “Pineapple” tomato, drizzled with olive oil and sprinkled with smoked salt and fresh ground pepper. Image

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 Monday afternoon, James Island has a farmer’s market, so of course I will have to check that out too!

May12

Salted Caramel Cupcakes

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Chocolate Salted Caramel Cupcakes

The Cupcakes
Ingredients
1 1/2 cups all-purpose flour 
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar 
1 1/2 teaspoons baking soda 
3/4 teaspoon baking powder 
3/4 teaspoon salt 
2 large eggs 
3/4 cup buttermilk 
3 tablespoons vegetable oil 
1 teaspoon pure vanilla extract 
3/4 cup warm water 

Directions
Preheat the oven to 350°F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces (or eat them). Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers – do NOT refrigerate. 

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar 
2/3 cup water 
1 tablespoon light corn syrup 
3/4 cup heavy whipping cream 
2 1/2 teaspoons sea salt, preferably fleur de sel 

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove from heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water 
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature 
3/4 cup confectioners’ sugar, sifted 
1/4 teaspoon salt 
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. 

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again. Pipe onto cupcakes.