Sassy Southern Cooking with a French Twist

the permanent tourist charleston

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!

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.

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.

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!

 

 

 

Soup Season is Coming!

You don’t want to miss out an all of the bounty soup provides – long, slow simmering, delicious aromas, and incredible tasting food.  Here’s a beautiful recipe for shrimp bisque from today’s post and my soon-to-be-released new book:

http://charleston.thepermanenttourist.com/shrimp-bisque-beauty/

Luscious crab bisque recipe from The French Cook - Soups and Stews (Gibbs Smith, Sept. 1, 2014). Photo by Chia Chong.

Luscious crab bisque recipe from The French Cook – Soups and Stews (Gibbs Smith, Sept. 1, 2014). Photo by Chia Chong.

Bon appetit!

Something for Everyone at Middleton Place

For all the years I’ve lived in Charleston, Middleton Place’s allure has only gotten stronger. The restaurant is better than ever and the unparalleled views lovely. The grounds are loaded with things to do and see, including the oldest landscaped gardens in this country, and visits with the heritage breeds that occupy the stable yard. Read more about this magical place in my recent post on charleston.thepermanenttourist.com:

http://charleston.thepermanenttourist.com/magical-middleton/

Leroy the Goat at Middleton Place is playful and productive with milk used to make soap and other goods sold on the plantation.

Leroy the Goat at Middleton Place is playful and productive with milk used to make soap and other goods sold on the plantation. He even jumped for joy when he heard my goat “bleet” imitation.

Food is delicious here, too.

Enjoy!

 

 

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