Sassy Southern Cooking with a French Twist

curry

Looking Back, Moving Forward

In some ways, 2012 was, for me, the year that wasn’t. At least six months of it weren’t fun, were definitely very painful, and the last three months of the year, even walking wasn’t possible. So, nearly all of the things I enjoy in work and life (dining, cooking, writing, tennis, long walks) were off the table for much of the year. Fortunately, reading was a readily indulged passion and I finally found the pesky pain culprit (avascular necrosis in my left hip ball). With oustanding medical help, a great surgeon and the passage of healing time, it’s now fixed and the future looks bright in 2013.

Thank goodness and there is so much on the plate. Starting with a new book (that I was able to complete last winter and summer) release on March 1, 2013. The French Cook: Sauces is a fun, saucy and informative cookbook on classic French sauces and I’m really excited about the recipes, design, photography – everything!

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

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

 

And, here’s a picture of one of my favorite recipes in the book,  luscious, sweet Lowcountry shrimp married with a beautiful, buttery red curry sauce. Like all of the recipes in the book, I had a ball balancing classic French technique with fresh product and flavor pairing inspiration. There are over 50 recipes in the book. I can’t wait to see it and I hope you feel the same way.

Beautiful Lowcountry Shrimp in a Rich, Buttery Curry Sauce

Beautiful Lowcountry Shrimp in a Rich, Buttery Curry Sauce

So, as I start looking forward to 2013, I have the promise of promoting this book in the spring, and several new projects to begin. First, the second book in the same (new) series,  The French Cook: Eclairs and Cream Puffs (Sweet and Savory).  I’m underway in my kitchen and having a ball, literally, within the extremely diverse and beautiful world of cream puffs and eclairs.

In between takes, and likely on weekends, I’m going to begin work on my first-ever novel,  a debut in a culinary romance novel series. I have a top-secret title I love (I always begin with a title) and am getting an airtight  case on the plot which will involve at least one French chef and will take place in Paris and somewhere else in the U.S. Voila! It promises to be slightly naughty, but nice, and full of all things delicious and fun.

Finally, it’s time to put together a revision to The Charleston Chef’s Table Cookbook. First published in 2009 (Globe Pequot Press), so many wonderful, exciting and delicious additions to the dining scene have since happened and many new trends developed, especially in 2012.  Certainly, Sean Brock and Husk lead the extreme localvore, Southern devotee parade with the opening of  this award-winning restaurant, a trend we saw deliciously extend its march onward (much of it on or near Upper King) in restaurants such as The Lot, Butcher & Bee, Two Borough’s Larder ,The Grocery, and The Macintosh to name just a few.

I think 2013 will bring Charleston continued culinary excellence. My personal wish list includes a greater expansion into ethnic restaurants or dining options (as we have seen in food trucks),  such as the Vietnamese twists we’re seeing with CO and Phuong. Maybe add Moroccan to the list (ideally at the exotic former Saracen location) and/or some crazy good out of this world Chinese? As an admitted francophile, I’d be delighted to see a very romantic, very French bistro serving exquisitely prepared yet price accessible French bistro fare somewhere in another area that is growing nearly as fast as Upper King, North Charleston, peut-etre?

Meanwhile, I have plenty of targets on my list to visit, research and write about on this blog for the new Chef’s Table revisions as we begin unpeeling the delicious Charleston restaurant layers in 2013. These include closer looks at The Ordinary, Stars, Carter’s Kitchen, Rutledge CAB Company (when it’s open), and many, many more.

Yes, indeed, I think that 2013 will bring many wonderful culinary surprises to beautiful Charleston and I look forward to uncovering them and describing them to you on this blog. So thankful to be “kicking” again and for your loyalty. Bon appetit and a Happy, Healthy New Year!

 

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