Exciting News and Wonderful Veal Stew for Warming Fall Nights

Hello again from my “old” post at hollyherrick.com. After a few months away at The Permanent Tourist Charleston, I’ve decided to return “home” and put a new polish on my old site.

In the coming weeks, I’ll be working on a cleaner, more visual look, more widgets to connect with bloglovin’ and other new places, adding cooking classes and recipe development pages, new recipes from my personal, unpublished recipe file, restaurant and Charleston cooking/food news, and of course, cookbook giveaways.

In fact, when we launch with the new live pages from the wonderful folks at Charleston Public Relations & Design in a few short weeks, I’ll be giving away a cookbook trifecta – three signed copies from The French Cook series including Sauces, Cream Puffs and Soups & Stews…nearly a $100 value just in time for the holidays. So, you’ll want to keep your eyes open for that and tell your friends about it, too. It’s easy to subscribe on the home page here if they want regular emails of new posts.

In the meantime, to follow is a fantastically fragrant and easy to prepare stew prepared with veal, apples and sage – the flavors of fall.  Snow is literally already on the way for some of this weekend. Time to pull out your favorite braising pot and get cooking. If you like, substitute veal for pork.

Daube de Veau et Pomme à l a Sauge

Veal , Apple , and Sage Stew

(Makes 6 servings)

From a culinary standpoint, the Normandy region of France is known for two things: apples from its myriad orchards (thus cider and Calvados, an apple brandy) and dairy (thus cream and cheese) from its celebrated cows. It is a large and exquisite region, decorated with a quilt of hedged emerald-green fields, usually damp from a recent rain, with cattle almost incessantly mooing at a low, pleasing hum. This stew combines the sweet tartness of fresh cider and Granny Smith apples with the milky mildness of veal. Sage provides an earthy counterpoint that is just right, especially when finished with a splash of cream. Because the cider is such a big part of the stew, fresh is what you need and the best you can find.

Veal and Apple stew

(Beautiful photo by Chia Chong with Libbie Summers)

Recipe:

1 tablespoon unsalted butter

1 tablespoon olive oil

2 1⁄2 pounds veal shoulder cut into 2-inch cubes

Salt and freshly ground black pepper

1 medium onion, finely chopped

4 cloves garlic, smashed and chopped

2 ribs celery, finely chopped

1 tablespoon dry rubbed or ground sage

2 tablespoons all-purpose flour

1 1⁄2 cups best-quality fresh apple cider

2 Granny Smith apples, peeled, cored, and cut into

1-inch cubes

1 1⁄2 cups beef or veal stock

1⁄3 cup whole cream or crème fraîche

1 tablespoon finely chopped fresh sage, for garnish

Melt the butter and olive oil over medium-high heat in a 5 1⁄ 2-quart Dutch oven or similarly sized pot. Meanwhile, pat the veal dry and season generously on all sides with salt and pepper. When the oil is just sizzling, arrange about half the veal in a single layer in the bottom of the pan; do not overcrowd. Cook until lightly browned, about 3 minutes. Turn and repeat on the second side.

Remove the meat from the pan and reserve nearby. Repeat with remaining veal.

Reduce heat to medium-low. Add the onion, garlic, celery, sage, and a light sprinkle of salt and pepper. Stir to coat and cook for 5 minutes, or until just starting to soften. Return the reserved veal and any juices to the pot. Sprinkle the flour over the meat and vegetables, stirring to coat, and cook for 1 minute. Deglaze by adding the cider, stirring up any brown bits on the bottom or side of the pot. Bring to a boil over high heat and allow the cider to cook off and reduce for about 5 minutes. Reduce heat to medium-low and establish a very gentle simmer. Add the apples and stock. Cook uncovered, continuing at a gentle simmer, until the veal is very tender, about 1 1⁄ 2 hours. Taste, and adjust seasoning as needed. (Note: You can stop here, allow to cool, and refrigerate overnight.) Add the cream or créme fraîche (no other substitutes here, or it will curdle) and fresh sage at the last minute. Heat through and serve. This is delicious over rice or broad noodles.

Bon appetit!

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Boeuf a la Bourguignonne and a Cookbook Giveaway

The creme de la creme of French stews, really nothing tops this beloved classic stew for flavor and presentation. And, it’s suprisingly easy to make. It’s all outlined here in my recent post on The Permanent Tourist Charleston. Enjoy!

http://charleston.thepermanenttourist.com/boeuf-bourguignonne-a-french-stew-classic-and-cookbook-giveaway/

Here’s some visual stimulation for you!

From The French Cooks - Soups & Stews (Gibbs Smith) by Holly Herrick. Photo by Chia Chong.

From The French Cooks – Soups & Stews (Gibbs Smith) by Holly Herrick. Photo by Chia Chong.

Don’t forget to chime in to try and wine a copy of my latest cookbook. Details at the end of the post link (above).

As always – bon appetit!

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Super Fun Times for Kids and Parents on Upper King Street

As I discuss in the link to this recent post below, there is a lot more to do in Charleston and specifically on super popular Upper King Street than eat. This part of town is packed with fun things to do with the family – for  not a lot of money. Here’s the link:

http://charleston.thepermanenttourist.com/eight-action-packed-hours-of-pint-sized-fun-on-upper-king-street/

Magnifilous is just one stop on a list of fun things to do with the family on Charleston's Upper King Street.

Magnifilous is just one stop on a list of fun things to do with the family on Charleston’s Upper King Street.

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Good Food and Pets Welcome for Al Fresco Dining at Kitchen 208

You’ll enjoy this relatively new restaurant on Lower King Street (near Fulton Lane) in Charleston. Big, hearty, delicious breakfast, lunch and weekend brunch offerings, the restaurant also offers a warm welcome to furry friends on their spacious outside patio.

Here’s a link from today’s post:

http://charleston.thepermanenttourist.com/delicious-food-and-pet-friendly-too/

Kitchen 208's extra tasty Cobblestone sandwich is served all day.

Kitchen 208’s extra tasty Cobblestone sandwich is served all day.

Bon appetit!

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Francophile Alert!

A very authentic taste of France has arrived in Charleston. Chez Nous is authentic, charming and delicious. And, she joins a gaggle of tasty new French enterprises in town.  Here’s my recent blog post from The Permanent Tourist Charleston:

http://charleston.thepermanenttourist.com/the-french-connection/

A recent sampling from Chez Nous' menu, which changes daily - swordfish in a tomato, garlic and saffron sauce with fresh min.

A recent sampling from Chez Nous’ menu, which changes daily – swordfish in a tomato, garlic and saffron sauce with fresh mint.

Bon appetit!

Please come join me at facebook.com/tptcharleston or twitter: @tptcharleston.

 

 

 

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Fall in Charleston is Packed with Delicious Things to Do

I love this time of year anywhere north of the Equator, but I especially love fall in Charleston. The reasons are many, and I’ve outlined and given information about some of them in this post on Charleston The Permanent Tourist:

http://charleston.thepermanenttourist.com/tasty-morsels-from-the-foodie-files-3/

An early fall stroll on Folly Beach is an excellent way to pass the day. Here I am with my friend, Michael - wind swept and wonderful fun!

An early fall stroll on Folly Beach is an excellent way to pass the day. Here I am with my friend, Michael. What wind swept and wonderful fun!

 

Remember to keep up with me on facebook.com/tptcharleston and twitter: @tptcharleston.

Happy fall tidings! Holly

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Soup and Stew Season Has Arrived!

Hello friends,

So sorry to have been absent most of this week. House sale pending and visiting guests deemed getting to the computer nearly impossible.

I want to clue you in on this fabulous recipe from recently released The French Cook: Soups & Stews (Gibbs Smith, September 1, 2014). It’s absolutely one of my favorites because it is so delicious and fragrant, and as stews go, relatively quick to make. Here’s the link to my recent post on charleston.thepermanenttourist.com:

http://charleston.thepermanenttourist.com/cool-weather-calls-for-cocotte-coddled-stew/

Here’s a picture:

Chicken Braised in Pinot Gris with Leeks, Mushrooms and finished with Dijon Mustard.

Chicken Braised in Pinot Gris with Leeks, Mushrooms and finished with Dijon Mustard.

 

Please come visit me at my upcoming signing at Goat.Sheep.Cow. at the corner of Broad and Church Street in Charleston on Saturday, October 4, from 2 to 5 p.m.

Soup samples, fun and books will all be available.

Until then, bon appetit!

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For the Love of Leon’s

I’ve got it BAD for this new oyster and poultry destination on Charleston’s increasingly
“upper” Upper King Street. Read about it in the link below from a recent post in Charleston The Permanent Tourist:

http://charleston.thepermanenttourist.com/quite-possible-the-worlds-best-iceberg-salad/

Here’s a picture of the fried chicken:

Leon's fried chicken comes out of the fryer smokin' hot and very spicy.

Leon’s fried chicken comes out of the fryer smokin’ hot and very spicy.

 

If you haven’t already, please consider following me on the new blog (as well as this one, if you like) and at facebook.com/tptcharleston and twitter: tptcharleston.

Please remember to pick up a copy of my latest cookbook release, The French Cook – Soups and Stews (Gibbs Smith, Sept. 1, 2014).  I’m happy to send signed book plates to anyone who asks for one to afix to their new book!

 

As always, bon appetit!

The French Cook-Soups and Stews

The French Cook – Soups & Stews

 

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Excellent New Barbecue Destination in Charleston

Somehow I slept through the opening of Swig and Swine a few months ago.  I discovered it at just the right time, however, smack dab in the middle of Charleston Restaurant Week and first-ever Charleston beer week. Here’s the link to today’s post on The Permanent Tourist Charleston:

http://charleston.thepermanenttourist.com/theres-a-new-pig-in-town/

Here’s a picture to whet your appetite so you’ll understand what I’m talking about!

A delectable plate of barbecue at Swig and Swine

A delectable plate of barbecue at Swig and Swine

Also, many thanks to Stephanie Smith at The Wandering Eye for her favorable review of The French Cook – Soups & Stews. Here’s an excerpt:

“…Classic bisques, stews and what might be the best French Onion Soup recipe I have encountered, are described in terms that will enhance your confidence when trying the recipes on your own. Beautiful photography by Chia Chong allows you to see how each dish should appear. Stylist Libbie Summers, also a photographer, styled the dishes into beautiful arrangements. The nice gloss of each page should help to repel spills, because you’re going to want to keep this book close by when you’re in the kitchen.”

My very newest book baby, The French Cook: Soups & Stews is in bookstores now.

My very newest book baby, The French Cook: Soups & Stews is in bookstores now.

As always, bon appetit and happy cooking!

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Park Cafe Delivers Big Flavor and Urban Sophistication

I decided to spend Labor Day morning exploring this pleasant restaurant’s breakfast options. The results were more than delicious, especially the Danish pastries which were served hot out of the oven with fresh blueberry jam. For more about the restaurant, click on the link below which will take you to my new blog at The Permanent Tourist Charleston.

Park Cafe's Danish delights.

Park Cafe’s Danish delights.

 

http://charleston.thepermanenttourist.com/big-apple-meets-chucktown/

Bon appetit!

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