The Birth of Cookbook #8
My publisher Gibbs Smith surprised me with a phone call late last September and described their vision for a cookbook featuring entirely mashed foods, a sophisticated and internationally inspired ode to perhaps the ultimate comfort food – all things mashed. Immediately, my brain flooded with the possibilities of texture and flavor plays runnning the gamut from potatoes (of course), every vegetable under the sun, legumes, fruits, even meats and eggs. I jotted them down as fast as my fingertips allowed, and before I knew it, I had an outline, a contract and a deadline – 75 tested recipes and corresponding pages within 3 months.
The holidays were just around the corner, my Dad was about to have a stroke (this unforeseen and sad part of the story ended well, thank God), and life seems to move faster with each passing year, but I didn’t hesitate to say yes, yes and yes! Saying no to virtually every social and professional invitation that came my way, I huddled closely to my stove and my assorted mashing tools until my work was done, which I wholly enjoyed. I’m happy to report that the first leg of the “Mashed” journey is joyfully complete. The pages were submitted a few short weeks ago. I’m breathing deep sighs of relief because I believe the recipes will be enjoyed around many happy tables for many years to come. My wonderful and patient editor Michelle Branson tells me the photos by photographer Alexandra DeFurio and stylist Anni Daulter are “exquisitely beautiful” (note photo below is by me) and cover design are underway now. I can’t wait to see all of the above and start the editing process. The book, simply and aptly titled “Mashed” (Gibbs Smith) will be released in early September.
The recipe that follows is one of my favorites featuring fabulous root vegetables. It’s already become a staple on my table. I have a bowl waiting for me to go with a seared peppered steak for lunch. The pretty, pale green colors recall early spring days and holidays such as Easter and St. Patrick’s day. By adding a bit more cream and stock, this turns into a beautiful, and delicious soup.
Triple Threat Celery Mash
(Yields 8 servings)
For the longest time, I thought of celery as a rather boring culinary building block. Something you put in stock or aromatic mixes to provide base flavor or fill with peanut butter for a snack, end of story. But, when living in France decades ago, I discovered celery root (or celeriac) which is the bulb that yields that stalks that yield the leaves, all of which have wonderfully distinct and varied levels of celery flavor. The crunch and the freshness of the stalks, the fluttery light aroma of the leaves, and the mysteriously, layered buttery celery essence of the root all come together in one place in this magnificent dish. Its gamey, vegetable flavor would work magic with roasted rabbit, duck, goose, or venison – making it an almost automatic annual holiday table show-stopper!
1 large celery root, rough outer skin and inner skin removed and discarded , and cut into 1-inch cubes (about 4 cups)
2 medium Russet potatoes, peeled, and cut into 1-inch cubes (about 2 cups)
2 stalks fresh celery, trimmed, cleaned and cut into 1”-lengths (Note: Reserve any fresh celery leaves for garnish)
Water to cover
1 tablespoon kosher or sea salt
1 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon celery seed
1 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper
Finely chopped fresh celery leaves for garnish
Place the prepped celery root, potatoes, and fresh celery in a medium pot. Cover generously with fresh, cold water. Add salt. Bring up to a boil over high and reduce to a simmer over medium/medium low heat. Cook, uncovered, for 30 minutes or until all ingredients are very tender when pierced with a knife or fork. Pour the potatoes, celery root, celery and water into a colander and drain well. Return to the warm cooking pot. Heat the celery/potato mixture over medium heat for 1 to 2 minutes, shaking to move around the pan and dry out the ingredients. Separately, heat the cream, butter and celery seed in the microwave or in a saucepan until warm and melted. Pour, in thirds, into the celery and potato mixture, mashing coarsely with a manual masher to combine and puree. Season with salt and pepper, tasting to adjust as needed. Serve hot, and garnish if desired with a few chopped celery leaves. (Note: The mash will store beautifully in a sealed container for up to 3 days. Reheat over water bath or microwave before serving.)
Now, I believe it’s time for lunch. As always, bon appetit!
The chilly nights and brisk days of fall bring with them the siren call for some serious comfort food. Truly, what makes better comfort food than a really excellent mac ‘ n cheese? I love to marry disparate cheeses in a creamy bechamel, melt them down, stir them into some pasta, and bake. The key is to use cheeses that pair well – one or two nutty, another one or two perhaps slightly sweet, or even a nice, mild blue cheese. You want to stick with cheeses with a nice melt factor and the best quality you can afford.
This recipe is a delicious way to use over left-over cheese and it truly warms the heart and soul. It comes together quickly. Grate/chop the cheese while the pasta cooks, prepare the bechamel base, whisk in the cheese, toss and bake. Twenty-five minutes later you have a steaming casserole custom made for cheese lovers. Or, prep ahead, refrigerate overnight and bake it off the next evening. With a side of steamed or roasted asparagus, it makes a dreamy, seasonal spring meal.
Mac ‘n Cheese Dreams
1 pound shell pasta, #50 size (I like De Cecco’s conchiglie rigate)
Cold water to cover
3 tablespoons kosher salt or sea salt
1/2 cup coarsely chopped Morbier
1/2 cup coarsely chopped Brie, rind removed
2 cups grated Gruyere
2 cups grated Muenster
For the cheese sauce base/bechamel:
3 tablespoons unsalted butter
3 tablespoons All Purpose flour
4 cups (1 quart) skim milk
Kosher or sea salt and freshly ground black pepper to taste (Note: season according to the saltiness of the cheese. Better to add more later if needed once the cheese has been added).
1/2 teaspoon dried thyme
For the bread crumbs:
1 1/2 tablespoons unsalted butter
1 cup plain bread crumbs
kosher or sea salt and freshly ground black pepper to taste
Preheat oven to 375F degrees. Generously butter a large baking dish (I used a 4.5 liter Corningware baking dish). Bring a large pot of cold water combined with 3 tablespoons salt up to a rolling boil. Add pasta and stir to blend. Reduce heat to medium high and continue cooking until the pasta is al dente, 10 – 11 minutes. Drain well in a colander. Set aside.
Meanwhile, prep the cheeses and set aside. For the bechamel, melt the butter in a large sauce pan over medium heat. Once melted, whisk in the flour and cook over medium heat, whisking constantly, for about 2 minutes. Pour in the milk all at once and bring up to a boil over high heat, whisking constantly. Season to taste with salt and ground black pepper and add the thyme. Once at a boil, reduce to medium heat and whisk in the cheeses, in batches, until thoroughly combined and melted. Add the cooked, drained pasta to the cheese mixture and stir well to coat. Pour the mixture into the buttered baking pan. Set aside briefly.
In a separate saute pan, melt the remaining 1 1/2 tablespoons butter over medium heat. When melted, add the bread crumbs and stir to coat. Cook for about 1 minute or until the bread crumbs are just golden. Crumble the bread crumbs evenly over the top of the mac ‘n cheese. Bake in the center of the oven until golden and bubbling, about 25 – 30 minutes. Allow 5 minutes to rest before serving. Sprinkle with some fresh chopped parsley if desired.Pin It
In many ways, 2011 was a truly calamitous and difficult year, a year many of us would rather forget. Earthquakes, floods, hurricanes, tornadoes, war, and the ongoing drudgery of the economy seemed to bombard the world with relentless, reckless cruelty and destruction.
This had to have had a powerful effect on our collective humanity consciousness. I feel like levels of compassion, kindness, and simple goodness were higher than I’ve sensed in a long time, and a lot of that was expressed through the many restaurant kitchens and meals I enjoyed this past year. Let’s face it – there was a lot on my plate in 2011 and a lot of mandatory eating in both Charleston, SC and Savannah, GA as I was researching Food Lovers’ Guide to Charleston and Savannah and the upcoming Savannah Chef’s Table.
Time and again, my palate kept going back to simple things. The stuff that really wowed me was not necessarily “haute”, but down-home, done really, really right. Think fried chicken and panna cotta, burgers and pimento, crispy, crunch salads, pickles and fried pig skin, and you’re sort of on the same track I’ve been following all year here in the south. I call the style “Southern rustica” and I’m thrilled that chefs like Sean Brock, Mike Lata, Craig Deihl and so many other are bringing it home, again and at last. Local, national, and international chefs heard our collective call for comfort and answered with a potent brew of meticulously sourced produce/products, prepared with simplicity and precision, and a generous dash of love.
I’ve been thinking about some of my favorite dishes that I’ve eaten this year, and the dishes that follow below are the ones that I’m still thinking about, in some cases, many months later. That’s some powerful goodness. Thank you to all who helped make that happen!
What is it about this cooked cream that almost immediately transports me to that cocoon of safety and comfort that was my childhood? It seems like it was everywhere this year and that is a good thing. I don’t have a photo of the creamy, just right panna cotta layered with silky butterscotch and a mountain of whipped cream that I enjoyed at Husk, just a few short weeks ago, but it’s one of the best things I had all year. A close second was this slightly more elegant version I had at sister restaurant, McCrady’s.
The panna cotta barely quivered, just as it should, and was infused with the subtlety of bay leaf. Crunchy bites of freeze dried white chocolate and ruby red, tart/sweet pomegranate seeds were exquisite, and talk about beautiful to look at.
Simply Salads and Crab Cakes
EVO in Park Circle, North Charleston is nationally celebrated for their amazing, wood-fired pizzas, but their salads, always composed of the freshest ingredients from local purveyors and idyllically dressed, are some of the best around. This white melon beauty, dressed ever so slightly with ribbons of salty, savory prosciutto, fruity, extra virgin olive oil and a dash of freshly ground black pepper, was a late summer menu special that remains perfectly fresh in my mind some six months later.
Another memorable salad moment was enjoyed on the sunny, back porch of The Starland Cafe on a hot, hot August day in Savannah, GA. This colorfully painted Victorian house on the south side of town is widely recognized for its veggie/vegan magic, and The Kitchen Sink salad, dressed in a succulent Tomato Oil Infused Buttermilk, miraculously marries ingredients as diverse as red grapes, artichoke hearts, asparagus, golden raisins, red onion, green apple, crunchy noodles, fire roasted tomatoes and more into a unified, heaping bowl of garden fresh deliciousness.
Just because, I’ve indulged in Michelle Weaver’s of Charleston Grill fame quite-possibly very-best-in-the-world crab cake on several occasions this past year. Binding-free chunks of sweet lump crab with a crackling, crunchy, caramelized sear and a puddle of a silky beurre blanc, fresh herbs and candy sweet tomatoes are all great reasons to give this beauty a try!
Crazy for Fried Chicken
Though I was born in ‘Bama, I was deprived of real-deal fried chicken until I moved to Charleston 11 years ago. Its prevalence and perfection in these parts is one of the reasons why I personally thank God I live here at least 12 times a year, and that usually happens after I’ve visited Martha Lou’s Kitchen in Charleston, or Mrs. Wilkes’ Boarding House in Savannah. One as succulent as the other, both are custom made to order, have a light, yielding but toothsome crunch, and are deeply seasoned down to the very last bite.
This year, Husk and The Glass Onion, started doing their own versions of the stuff. I haven’t sampled either yet, but the crispy fried chicken leg at The Glass Onion is always delicious and one of the best things I ate this year. Perched on a generous bed of whipped mashed potatoes and sauteed turnip greens, it’s as good as fried and served piping hot from the pan with a zippy sauce that changes with the day and what’s available.
Brandade Puffs and Alabama Barbecue Sauce
Brandade, a virtual French peasant food composed of salt cod and potatoes, takes on a new, rustic, elegant twist at The Macintosh, one of Charleston’s newest and best restaurants. In the hands of super talented executive chef Jeremiah Bacon, the brandade is formed into individual little balls and puffed into ethereal lightness, breaded and fried. Served with a creamy, vinegar rich sauce, it’s another one of the best things I had the pleasure of eating this year.
Some of the best things in life are surprises, and that includes finding exquisite food at a time and a place you weren’t really expecting it. That happened to me this year in a big way at the brand new Butcher & Bee. Predominantly a sandwich shop with a hyper fresh and local angle situated well uptown, I visited on a sleepy, lazy Sunday for what turned out to be the best meal I had all year, and with two of the best dishes in ONE place. The artist in the kitchen? Chef/Partner Stuart Tracy, and does he ever know and love his cooking stuff.
The burger, a softly packed patty of grass-fed beef is sandwiched between oven-fresh brioche they bake in house (along with many other types of bread) and topped with an oozing layer of gorgeous pimento cheese and an inch of cold, crunchy, tangy pickles. It is insanely delicious. I think it’s the best burger I’ve ever had in my life.
As if all that weren’t enough, the ketchup is made in-house!
Before the burger, I enjoyed a gorgeous plate of nutty, roasted Brussel sprouts graced with a bit of bacon, crispy, tart Granny Smith apple slices, browned butter, a dusting of salty peanuts and a sweet/spicy vinegar.
Dessert was a cream puff dream. C’mon! Talk about comfort done right.
It’s been a wonderful year for food and friends. Thank goodness, they’re always there for us, even when the rest of the world gets crazy. Wishing you a healthy, happy and delicious 2012!
Book Give-Away – Food Lovers’ Guide to Charleston and Savannah
What were your favorite food finds in 2011? I’d love to hear about them in the comment section here. The most compelling entry, submitted before the end of New Year’s Day, January 1, 2012, will receive a signed copy of my just released new book. The winner will be notified on this blog.
Food Favorites in order of appearance in this blog post:Pin It