Heaven in the Hills

A lovely inn near Boone, NC begs for a visit to get away from Charleston’s heat. I visited here recently to teach some cooking classes from my cookbooks, and was awestruck with the Inn at Little Pond Farm. Here’s what I was served for breakfast one morning:

Fresh Orange Infused French Toast with Warm Maple Syrup, Sausage and Honey-Tossed Melon.

Fresh Orange Infused French Toast with Warm Maple Syrup, Sausage and Honey-Tossed Melon.

Here’s the full link from my blog: The Permanent Tourist Charleston

http://charleston.thepermanenttourist.com/heaven-in-the-hills/

While you’re there, be sure to read about the cookbook giveaway of the advance copy of my latest release, The French Cook – Soups & Stews (Gibbs Smith, September 1) in the food and recipes column. She’s a beauty! Please comment and try to win.

My very newest book baby, The French Cook: Soups & Stews, currently available for pre-order  on Amazon.

My very newest book baby, The French Cook: Soups & Stews, currently available for pre-order on Amazon.

 

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Farmers Market Meets Iron Chef

Culinary Tours of Charleston hosts a wonderful Farmers Market Tour that concludes with a fabulous five course feast prepared by a local chef.

Here’s the dessert from a tour I took earlier this week – blueberry ice cream over Texas Toast French Toast with Special K crunch coating. Amazing!

TPTFMDESSERTHere’s the full link about the tour from The Permanent Tourist Charleston:

http://charleston.thepermanenttourist.com/farmers-market-meets-iron-chef/

Bon appetit!

 

 

 

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Shrimp, Collards & Grits

I recently came across this beautiful, just-released cookbook by Pat Branning. Actually, Pat a friend and neighbor down in Beaufort was kind enough to send me a signed copy for review.

Shrimp, Collards & Grits by Pat Branning. Cover Art by Ray Ellis.

Shrimp, Collards & Grits by Pat Branning. Cover Art by Ray Ellis.

 

To read about it, please click on this link. Enjoy. It’s a beauty and chock full of luscious art, recipes and writing.

http://charleston.thepermanenttourist.com/for-the-love-of-the-lowcountry/

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Charleston Farmers Market Tour and Cooking with Holly

I am pleased to announce the first in a series of farmers market tours and cooking classes I will be conducting throughout the year at Charleston’s downtown farmers market. We’ll begin at the market early on Saturday mornings and come to my kitchen to cook from what’s inspired me and a group of just six students and finish up the day with a delicious three course meal at my table.

The fruits of summer season on display at Charleston Farmers Market.

The fruits of summer season on display at Charleston Farmers Market.

More details and registration information are provided in this link from yesterday’s post at The Permanent Tourist Charleston.

http://charleston.thepermanenttourist.com/new-farmers-market-tour-with-me-the-permanent-tourist-charleston/

Please feel free to follow me directly there and on facebook at facebook.com/tptcharleston and twitter:@tptcharleston

Happy cooking!

Holly

 

 

 

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Revolutionary in More Ways than One

 The Obstinate Daughter

Here is a link from yesterday’s post on The Permant Tourist Charleston about this brand new, shining restaurant on Sullivan’s Island:

http://charleston.thepermanenttourist.com/revolutionary-in-more-ways-than-one/

Enjoy!

Peas and Carrots (lower left) and SC Peach Salad from The Obstinate Daughter.

Peas and Carrots (lower left) and SC Peach Salad from The Obstinate Daughter.

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WildFlour Makes Charleston Sundays Even Sweeter

Sundays are all about Sticky Buns at WildFlour Pastry in downtown Charleston.

Oven-warm cinnamon bun from WildFlour's Sticky Bun Sunday.

Oven-warm cinnamon bun from WildFlour’s Sticky Bun Sunday.

Here’s the link from yesterday’s The Permanent Tourist Charleston

post to learn more about this special weekly event:

http://charleston.thepermanenttourist.com/sunday-best/

Bon appetit, and remember to come visit me there and invite any friends who may be interested in learning about all of the wonderful things to do, places to see, and wonderful restaurants in beautiful Charleston.

 

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Cool Soups for a Hot Fourth of July

The temperature is rising and it really is beginning to feel like the summer that officially began earlier this week.

Take advantage of these two recipes for delicious cool soups as posted earlier today at charleston.thepermanenttourist.com

These are two of my favorites from my latest cookbook, The French Cook-Soups & Stews (Gibbs Smith)  to be released Sept. 1 – details provided in the link above.

As always, happy (and cool!) cooking!

 

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The Heart of the Matter

The lastest post on my new blog, charleston.thepermanent tourist.com, explores my blooming love affair with Heart Woodfire Kitchen – in particular their show-stealing creamed mustard greens.

Here’s the link and a picture to whet your appetite.

http://charleston.thepermanenttourist.com/the-heart-of-the-matter/

Please come visit me at the new blog. I’ve been busy writing about all the wonderful things to do, see and eat in beautiful Charleston.

Heart Woodfire Grill's Outsanding Creamed Mustard Greens.

Heart Woodfire Grill’s Outsanding Creamed Mustard Greens.

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Fresh Potato, Onion and Sausage Hash

My most recent post at The Permanent Tourist-Charleston features two of spring’s most beloved ingredients – fresh potatoes and onions. Here’s a link to the post and the recipe.

http://charleston.thepermanenttourist.com/simply-saturday-3/

Feel free to visit and subscribe to charleston.thepermanenttourist.com

In the meantime, Happy Father’s Day!

 

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Happy Father’s Day!

In yesterday’s The Permanent Tourist Charleston blog, I shared memories of my magnificent father, and thoughts on cooking for Dad on his big day. The post includes a delicious recipe, and an opportunity to win a copy of The French Cook: Sauces (Gibbs Smith).

Wishing everyone a wonderful weekend!

http://charleston.thepermanenttourist.com/you-know-well-have-a-good-time-then/

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

 

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