Charleston’s King of Rice Takes this Classic Comfort Food to a New Level
Growing up in rural New England in the 1970’s, rice (which usually came from a tired plastic bag or Minute brand white rice box) didn’t thrill me, to say the least. Potatoes, especially my Nanna’s mashed version, were another matter. It wasn’t until much later when I became acquainted with aromatic rices and Arborio that I started to really appreciate it and experiment with it in both savory and sweet dishes. But, when I moved to Charleston in 2000, I discovered rice nirvana in the form of Carolina Gold rice. Almost golden, you can taste it well before you put it in your mouth. Its buttery, hazelnut aroma/flavor entices your nose even as you sift it through the canvas bag in which it is most often stored. It is on every Charleston holiday table and supper tables several times a week and is the stuff of pirlou dreams.
Carolina Gold was the first commercial rice produced in the United States. By 1820, 100,000 acres of the rice was growing throughout the South, where it especially thrived growing in the tidewaters and marshes of South Carolina, Georgia, and North Carolina. It was a staple of the Lowcountry economy, which prior to The Civil War, was supported largely by the rice planting and harvesting skills of slaves imported from western Africa. The commerce thrived, and by the middle of the 18th century, was a dominant stepping stone of both the Charleston/Lowcountry economy as well as her inhabitant’s lusty appetite for the gloriously fragrant and delicious rice. The Civil War and merciful end to slavery as well as time all but killed production of the the cherished rice. Fortunately, growers such as Anson Mills (click for purchase or to learn more about the rice) resurrected its complicated production and harvesting.
The composition of the rice lends itself to fluffy, individual grains, a creamy risotto kind of mixture or sticky, depending on how it’s cooked. Fall gets me thinking about all things comfort, which gets me thinking about Carolina Gold rice, which gets me thinking about Carolina Gold rice pudding, which is exactly what I put together this past weekend. Cooked in milk and stirred frequently, like a risotto, it naturally forms a pudding “sauce” of its own, no eggs required. While it’s still hot, stir in some sugar, vanilla, cinnamon, orange zest, and butter and let it set and cool for a for a few hours. Meanwhile, simmer raisins in fresh orange juice, cinnamon and rum. That also sits to absorb and eventually they’re all mixed together and the pudding is blended with a final kiss of freshly whipped cream to give it a mousseline airiness. It is divine. Try some on your holiday table this year. Rice pudding will never taste quite the same to any of your guests ever again. Don’t add the fresh whipped cream until within an hour or so of serving. All the rest can easily be prepared a day ahead.
Comforting Carolina Gold Rice & Rum Raisin Pudding
(Makes 8 generous servings)
4 cups whole milk
1/2 teaspoon kosher or sea salt
3/4 cup well rinsed and drained Carolina Gold rice
Zest of 1 orange
3/4 cup granulated sugar
2 tablespoons unsalted butter
1 tablespoon real vanilla extract
1 teaspoon ground cinnamon
Generous pinch salt
For the raisins:
1 cup raisins
1/4 cup fresh orange juice
1/2 cup light rum
1 tablespoon real vanilla extract
1 teaspoon ground cinnamon
Generous pinch salt
To finish the pudding:
1 cup very cold heavy whipping cream
2 teaspoons granulated sugar
Bring the milk and the 1/2 teaspoon salt to a low boil in a large, heavy-bottomed sauce pan. Add the rinsed rice and stir to combine. Reduce to a simmer and cook, uncovered and stirring every few minutes, until very tender and most of the milk is absorbed, about 25 minutes. It will have a creamy, wet consistency similar to risotto. Meanwhile, turn your attention to the raisins. Combine the raisins, orange juice, rum, vanilla extract, cinnamon and salt in a small saucepan. Bring up to a boil and reduce to a lively simmer. Cook until the liquid has reduced to just about 1/4 cup, about 15 minutes. Remove from heat and turn out into a small bowl. Cover and refrigerate at least three hours or overnight to macerate and mature the flavors. Return to finish the rice, when done cooking and still very warm, turn out into a large bowl with the orange zest, 3/4 cup sugar, butter, vanilla, cinnamon and generous pinch salt. Stir well to combine. Cover tightly and refrigerate three hours or overnight.
To finish the pudding (within an hour or so of serving), whip the heavy cream with the remaining 2 teaspoons of sugar until firm peaks have formed. Stir one-third of the whipped cream into the cold pudding along with the reserved, cold raisins. Gently fold another third of the whipped cream into the rice pudding until well but gently blended. Serve cold in an attractive serving bowl or in individual pudding cups or ramekins with a generous dollop of the remaining whipped cream.
Upcoming Book Signing
Come see me this Saturday, October 20 for the Daniel Island Library Harvest Tour of Homes.
I will be situated in the beautiful home at 341 Lesesne Street on Daniel Island from 1 p.m. to 4 p.m. signing copies of my latest cookbook, The New Charleston Chef’s Table. Would love to see you there! It makes a lovely gift anytime of year, but especially during the holidays for the Charleston loving cook in your life.
Starting a Souffle Revolution at Home
The last time I ordered a souffle in a restaurant, or even saw one on a menu, was at Tour D’Argent in Paris, New Year’s Eve, 1992. It was a simple and elegant vanilla souffle, dotted with crunchy, fragrant vanilla pod seeds, arriving at the table all beautiful and steaming hot; a perfectly crafted crown of Gaul glory. The server gently crushed its top to ladle in a silky, warm creme anglaise. It was heaven. A moment I will never forget. Kind of like 1992, which was a magical year for me, all tucked away at Le Cordon Bleu, cooking and learning French cooking by day, absorbing every inch of Paris and France when I wasn’t cooking.
Since then, I haven’t seen them much in restaurants and have often wondered why. They are not expensive to make, are easily prepped and compiled at the last minute, and when well done (they are easier to make than you may think), are utterly impressive and utterly delicious. Any chefs dream dish. Perhaps it’s time to start a new French Revolution in our own home kitchens? That’s what I’ve been doing and the purpose of this post is to remind you how easy and rewarding it is to do the same in your own.
As a prologue to that, I thought I’d share some thoughts from the heroine in the culinary romance novel (hopefully series) I’m working on. She’s a chef and sees several parallels between souffles and her own life:
A Page from Today’s Journal – Prudence Sass
….”The way a souffle turns out, all depends on how it’s handled. The first step is to separate the yolk from the white, or put another way, separate the baby from its embryo. There are lots of important, pesky little things to do along the way (temperature, clean hands, clean bowls, etc.), but the most important of all is the act of denaturing the egg whites to make them stable, airy, and strong. Indeed, to create a beautiful souffle, the natural qualities of the egg white proteins must be altered or destroyed altogether. And, to do that, you beat the hell out of them and fold them ever so gently back into their other half, the yolks, which have been similarly beaten into a ribbon. Then, you pop it into the oven, cross your fingers, and hope it turns out all right. It is comforting to know that older eggs make the most stable souffles and that souffle, a very pretty French word (pronounced soof-lay) literally means ‘to blow’.”
Prudence is basically right about all that. But, to refresh my own souffle thoughts and skills, I spent some time with Greg Patent’s marvelous The French Cook Souffle’s Cookbook (Gibbs Smith, 2014), which is part of The French Cook series I also contributed to (Sauces, Soups & Stews, and Cream Puffs & Eclairs). Greg is a souffle master and his book is written with tender loving care and magnificently described technique, especially in the front of the book where he discusses all matters souffle (sweet and savory) in detail. Because a friend requested a savory cheese souffle for a cooking class I was planning for her husband, herself and some of their friends, I sharpened up my skills using his cheese souffle recipe. Like Prudence, I was crossing my fingers until the very end, but in following Patent’s directions to the letter (except for making the bechamel base ahead and bringing to room temperature before folding in the egg whites) it turned out perfectly.
Classic Cheese Souffle
(from The French Cook Souffles by Greg Patent, Gibbs Smith Publisher)
4 tablespoons unsalted butter, plus more for mold
2 tablespoons finely grated Parmesan cheese, for mold
1 cup whole milk, plus 1 tablespoon divided
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly ground nutmeg
6 large eggs, separated, room temperature
Pinch of salt
1/4 teaspoon cream of tartar
1 cup (4 ounces) shredded Gruyere, Comte or P’tit Basque cheese
Adjust an oven rack to lower third position and set a baking sheet on the rack. Preheat the oven to 400 degrees F. Butter bottom and sides of a 1- 1/2 quart, 4-inch tall charlotte mold and coat with the Parmesan.
Heat 1 cup milk in a small heavy saucepan until bubbling but not boiling; keep warm. Melt 4 tablespoons butter in a medium heavy saucepan over medium heat. Stir in the flour with a wooden spoon and cook, stirring, for 2 minutes. Remove pan from the heat and whisk in the hot milk; sauce should be smooth. Return pan to medium-high heat and bring to a boil, whisking constantly. Cook and whisk until very thick, about 2 minutes. Remove pan from heat and whisk in the salt, pepper, and nutmeg. Whisk in the egg yolks one at a time. Film the surface of the bechamel with 1 tablespoon milk.
In the bowl of a stand mixer, beat the egg whites with a pinch of salt on medium speed until frothy, about 1 minute. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high and continue beating until moist stiff peaks form, 1 to 2 minutes.
Stir about one-fourth of the whites into the bechamel to lighten. Gently fold in remaining whites, sprinkling in the shredded cheese as you fold. Fold until no white streaks remain. Transfer the batter into prepared mold, filling it about 3/4 inch from the top. (May be made to this point about 1 hour ahead. Cover mold with a large, upturned bowl.) Set the souffle onto the baking sheet in the oven and bake until well browned on top, puffed about 2 inches above the rim, and a wooden skewer inserted into the center comes out clean but moist, about 25 minutes. Serve immediately.
We served this with a simple salad of tender greens tossed with a simple orange and mustard vinaigrette. It was the bona fide hit of the evening. The revolutionary and unexpected winner on all counts. If you ever want to come cook with me and learn all about cooking delicious food and having a great time while you’re at it, click on this link for more details:
In the meantime, I hope you’ll check out Greg’s book and start making your own souffles. Wishing all a safe and happy Labor Day weekend.
Boxcar Betty’s Fried Chicken Sandwiches vs. Chick-fil-A
Initially, it may not seem fair to draw parallels between seven month-old newcomer Boxcar Betty’s and beloved southern fried chicken sandwich and decades-old restaurant chain, Chick-fil-A. However, both restaurants’ staples are fried chicken sandwiches, Boxcar Betty’s is located just a few blocks away from one of Chick-fil-A’s restaurants on Savannah Highway, and both draw legions of dedicated fans, particularly during their mutually packed midday lunch services. And, as Boxcar Betty’s co-owner Ian MacBryde told me, he and business partner Roth Scott built their business model on Chick-fil-A’s “excellent service” (and Five Guy’s and Chipotle’s specialized menus).
Early out of the gate, Boxcar Betty’s is displaying serious pluck with chicken breasts that spend no more than 24 hours in an (undisclosed) brine blend that renders them impossibly tender and flavorful before they even hit the fryer. Sourced from a free range, hormone and antibiotic free, SC-based chicken farm, they’re already off to a running start. Battered and fried to order and served on daily, morning bread deliveries from local bakery Pane Di Vita, they’re hitting them out of the park. Add on styling, sassy and well-paired house-made condiments like pimiento cheese, bacon jam, maple bacon, and pickled green tomatoes, they’re hoisting the unmatched fried chicken sandwiches prize – for prices dangerously close to their relatively mass-produced colleagues down the street (most around or under $7).
In addition to the sandwiches, BB’s offers an imaginative array of salads (especially the impressive Chopped Fried Chicken Salad topped with a series of inventive yet appropriate finishes, and lightly cloaked in a pert Agave buttermilk dressing) and awesome stuffed mushroom caps.
Oh, and they’re open on Sundays.
Boxcar Betty’s Fried Chicken Sandwiches
1922 Savannah Highway
Charleston, SC 29405
Hours: Daily, 11 a.m. – 8 p.m. (Note: Evening hours planned to stretch to 9 p.m. after the New Year in 2015). Website: www.boxcarbetty.com
PS – Remember to look for my new website design coming soon – with updated fonts, layout and photography.
As it is with almost everyone I know who loves to cook, whether professionally or casually, Thanksgiving is my favorite holiday. I treasure the thought of days spent whirring about my kitchen preparing my favorite foods for my most treasured friends and family. However, this year will be the third in a row (due to various long and not terribly interesting reasons), that I will not be cooking. So, I felt it especially important to share some of my favorite dishes from my Thanksgiving Recipe Files with you.
The recipe that follows is from my first cookbook, Southern Farmers Market Cookbook (Gibbs Smith, 2009), which happens to contain several of my all time favorite Thanksgiving and holiday side dishes. Initially, I did not think of these unique, flavorful, and slightly spicy grits as a fabulous match for turkey, but on second thought, the heat and creaminess would pair beautifully with fowl and also with pork. Easy enough to prepare ahead and keep warm over a gentle water bath or reheat over a water bath just before serving.
Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage – you name it!
I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish.
3 cups whole milk
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup stone-ground grits (yellow, white or a blend)
2 poblano peppers
1 tablespoon olive oil
1/2 large red onion, thinly sliced
Kosher salt and freshly ground black pepper
3/4 cup grated aged white cheddar cheese
2 tablespoons prepared horseradish
Bring milk, salt and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend. Reduce heat to medium low and continue cooking, stirring every 1 to 2 minutes until thickened, about 40 to 45 minutes, addming more liquid (water or milk) as needed.
Meanwhile, heat the broiler (or flame grill) to high. Place the peppers directly under the hot broiler (or on the hot flames) and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under a stream of cool water and pull of the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
In a medium skillet, heat the olive oil over medium-low heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
To finish, stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sauteed onions. Taste and adjust seasonings if necessary. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.
Looking for just the right gift for the cook on this year’s holiday gift list? Look no more. Southern Farmers Market Cookbook is ideal for cooks who enjoy simple, seasonally inspired cooking. Over the years, it’s been a particular favorite for young couples as a wedding or anniversary gift. Write to me and tell me why you would like to win a copy in the comment section below. I will select and announce a winner on November 24. Good luck and happy cooking! And, of course, Happy Thanksgiving! Holly