Sassy Southern Cooking with a French Twist

cookbooks

Introducing The New Charleston Chef’s Table

Voila! She’s Finally Here and A Cookbook Give Away

It’s been a long time since I’ve visited. It’s been a very busy and wonderful year.  In addition to a new cookbook (number nine), I have a now sixteen month-old  puppy named Rocky (Rocken Roll) and have been enjoying writing press and news for a large Charleston restaurant group.

I deem The New Charleston Chef’s Table “number nine” with some hesitation, as I’m not sure exactly what to call a new edition of an old book (the original Chef’s Table came out in 2009). Is that really a new book? But since it’s essentially an 80% new book, that is almost all of the old book was pulled and new restaurants, chefs and recipes were added, I’m going to go with number nine.

The reason so much of it is new is that Charleston went through yet another massive restaurant renaissance during the past decade. What was delicious got even more delicious and the boundaries for types of food and restaurant locations and styles got even broader. Increasingly, Charleston taste buds veered farther from formality and more towards casual ethnicity diversification, but always, always with a demand for outstanding cuisine. Because, if it was not delivered, those restaurants went away in short order.

Reluctant at first to take on such a huge task, I was glad I did, and am grateful for the opportunity from Globe Pequot Press. The New Charleston Chef’s Table truly reflects the Charleston of now, which was my intention. I pursued recipes that were less structured and more adaptable for the home cook. Some of my favorites include Leon’s Whole Grain Spoon Salad,  Fig’s Classic Arugula Salad,  Crust’s Chilled Summer Corn Soup, Lewis’ Hatch Green Chile Corn Pudding, The Ordinary’s Fish Schnitzel, and The Daily’s Buttermilk Rhubarb Fool.  In this book, more than in the original, I let the book morph with the commentary and thoughts of the chefs. For example,  Matthew Niessner at Halls Chophouse didn’t want to share just one recipe, but an entire meal catered to this audience, just as he likes to do for groups when they come to Halls. So he shared recipes for creamed corn, iceberg wedge salad with blue cheese dressing, and how to perfectly prepare a restaurant style ribeye. Meanwhile, at Mex 1 Coastal Cantina I surfed with Ryan Jones into the Baja, California peninsula and cool surfer mentality with cantina chicken tacos and stewed lima beans slow and steady with Martha Lou Gadsen of Martha Lou’s Kitchen.

The design and editing team did a beautiful job of designing the book, which is verdant and fresh with lots of green color and beautiful photography, and has an equally more casual and modern look, reflecting an ever morphing Charleston.

New Charleston Chefs Table book coverThe book was released this past week and is available at major bookstores and online now. I’m offering a signed cookbook to one of you. Just click like on this post or elsewhere where you see it  and I’ll do a randomly picked number search on June 4 and announce the winner that day.

Wishing you a beautiful and soulful Memorial Day!

Holly

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Christmas Guacamole – Shiny, Bright and Healthfully Wrapped

The holidays are moving at warp speed. I hope we all will take time to sit back and enjoy the ride and the reason. Cooking is a big part of my Christmas joy, and this recipe from my new cookbook (working title Mashed, fall 2016 release), is pure pleasure to make and eat.  I call it “Christmas” Guacamole because two of its main ingredients (pomegranate and citrus) are in season this time of year, and the colors are red, green and simply luscious. Even better, this recipe is made in minutes, gone in less, and ridiculously healthy at a time when most of us need more of that. Whatever holiday you celebrate this time of year, I’m wishing you all that it be beautiful and bright and full of love and delicious food.

Christmas Guacamole with Pomegranate and Fresh Orange Juice by Holly Herrick. hollyherrick.com

Christmas Guacamole with Pomegranate and Fresh Orange Juice – hollyherrick.com

 

Christmas Guacamole with Pomegranate and Orange

(Yields about 2 cups or 16 appetizer servings)

The shimmering, ruby red and jewel-like arils of winter’s pomegranate shine against the backdrop of mellow green of creamy avocado in this so-good-you-cannot-stop-eating it holiday treat. Packed with three “super” foods and magnificent, fruity flavors, it’s also nothing to feel guilty about going back for more. Make up to an hour before serving (to prevent discoloration) and serve room temperature with best quality pita chips or toast points.

2 ripe avocadoes, halved and seeded

1/2 cup fresh orange juice

2 cloves garlic, smashed and very finely chopped

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground black pepper

1 tablespoon, best quality, fruity extra virgin olive oil

1/4 teaspoon dried (Valencia) orange peel

1/2 cup pomegranate seeds

1/4 cup finely chopped fresh parsley leaves

Scoop out the flesh from the avocado with a soup spoon and mash, with a fork or manual masher  in a medium bowl with the orange juice, garlic and salt and pepper. Fold in the orange peel, pomegranate seeds and fresh parsley. Serve immediately or tightly wrap (to the surface of the guacamole) with plastic wrap and serve within the hour. Garnish with a few more pomegranate seeds and fresh parsley.

Pomegranate Power

Considered a super food for its high nutrient content, pomegranate can be purchased in its whole form during the cooler months, and increasingly, already seeded or juiced. The seeds are called arils and they look like little rubies. Getting them out of their tightly-knitted pockets can be a challenge, but it’s worth the effort. An easy way to get to the fruit is to quarter the pomegranate each of the four “cores” will be revealed to peel back the bitter pith pockets and release the seeds. One pomegranate will yield one to two cups of seeds.

Bon appetit! Let me know what you think. I believe you’ll love this one. Merry, Merry, Holly.

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Mother’s Day Book Signing at The Preservation Society

Holly will join Nathalie Dupree and a few other local authors at this festive book signing taking place on Charleston’s popular Second Sundy on King as well as Mother’s Day. Come on by and join the fun. Holly will be signing all of her titles from The French Cook series, and more.

Soups and Stews (my favorite of all of my books in this series) gets a new cover, too, showcasing the talents of photographer Chia Chong.

Soups and Stews (my favorite of all of my books in this series) gets a new cover, too, showcasing the talents of photographer Chia Chong.

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Cool Shoes, Hot Soups Book Signing at Rangoni

Holly’s looking forward to pairing sexy, stylish Italian footwear and accessories at this book signing at fashionable Rangoni boutique in downtown Charleston, at the corner of King and Wentworth Streets. Holly will mingle with patrons, answer questions and sign books from her entire cookbook family. It should be an afternoon of fun and fancy!

Oyster and Parnisp Bique makes a majestic and easy start to any meal. From The French Cook - Soups & Stews (Gibbs Smith) Photo by Chia Chong).

Oyster and Parnisp Bique makes a majestic and easy start to any meal. From The French Cook – Soups & Stews (Gibbs Smith) Photo by Chia Chong).

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Speaking Engagement and Book Signing

Holly’s looking forward to heading upstate to visit with SC State University students and talk with them about publishing, writing, marketing cookbooks and answer general questions from the audience. After, she’ll sign books from 11 a.m. – noon, which is open to students as well as the general public (details below). Later, she’ll enjoy being interviewed by the media students for their on site television program/studio.

Soups and Stews (my favorite of all of my books in this series) gets a new cover, too, showcasing the talents of photographer Chia Chong.

Soups and Stews (my favorite of all of my books in this series) gets a new cover, too, showcasing the talents of photographer Chia Chong.

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