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brys

November Produce

November 13, 2011

The Charleston Farmers Market sets up every Saturday downtown in Marion Square until December 19, just two days before the first day of winter. That’s about a month away, and the harvest from the surrounding sea islands — Johns, Wadmalaw, James, Edisto — goes on. It may even be fair to say (especially if you [...]

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Penne With Field Peas, Tomato, Feta And Basil

September 12, 2011

A 2008 back issue of Saveur that I flipped through over the weekend has me inspired.
Around that time, along with the usual beautiful photography, they were starting to focus more and more on ingredients and techniques, with the various cuisines of the world as context. This month they highlight crab, brown rice and southern peas [...]

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Chickpeas With Merguez Sausage And Kale

September 7, 2011

serves 2
Ingredients:
2-4 links merguez sausage (about 1/2 pound), sliced
1 bunch red kale (about 1 pound), stemmed and cut into ribbons
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
1/4 cup water
salt and pepper
1/2 cup coarsely chopped cilantro
1 tablespoon sherry vinegar
Instructions:
1. Prep the sausage, kale and chickpeas.
2. Heat the olive oil in a large sauté pan [...]

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Butternut Squash Tempura

August 25, 2011

Here in the lowcountry, local markets are replete with squash of all kinds. Over the weekend I picked up some of the butternut variety, and decided to tempura fry them as a gameday appetizer for a few friends.
Tempura frying is quick and the batter is light, so as long as the oil is nice and [...]

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How To Toast Pumpkin Seeds

August 23, 2011

One of my favorite techniques to come out of this week’s Root Source on pumpkin is an easy two-step method for toasting pumpkin (or any other winter squash) seeds. Toasted pumpkin seeds make a crispy, flavorful addition to soups, stews, salads or sautés — or a great cocktail-hour snack.

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Grilling the Argentine Way

August 20, 2011

Reading Francis Mallmann’s  book Seven Fires: Grilling the Argentine Way (written with Peter Kaminsky), I’m reminded that for all the things that cooking is about, at heart it’s about fire — cooking’s “mother tongue” as Mallmann calls it. This beautifully written cookbook and fire-guide shows Mallmann and Kaminsky’s fluency in that language.
In the beginning of [...]

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The Beauty Of Raw Vegetable Salads

August 15, 2011

Raw vegetable salads lend simplicity, convenience, elegance and a good dose of vegetables to a meal all at the same time. The basic formula is easy: choose three or four different vegetables you’d eat raw (corn, tomatoes, cucumbers, fennel, carrots, radishes, cabbage, radicchio, endive, sweet or green onions), add in some cheese (feta, mozzarella, Swiss, [...]

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Tequila-Lime Ice Cream

August 8, 2011

Tangy and creamy, with a sharp finish from the tequila, this lime-flavored ice cream is an adult treat. Since the alcohol is not heated in this recipe, it’s worth using an aged tequila, which elevates the ice cream’s delicate flavor to the ethereal.
Recipe: Tequila-Lime Ice Cream (Cookthink)
Reference: How to choose tequila (Cookthink)

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How To Cure Salmon Into Gravlax

July 29, 2011

Scandinavian-style cured salmon, or gravlax, is easy to prepare at home in a day. The basic formula for gravlax looks something like this:
gravlax = raw salmon filet + sugar (white, light brown) + salt (sea, kosher) + fresh chopped herbs (dill, parsley) + ground spices (coriander, white pepper) + citrus zest (lemon, lime.

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How To Make A Pan Bagnat

July 20, 2011

Yesterday, with the July weather here more like the South of France (hot but cool in the shade, breezy and dry) than Charleston (steamy), I was craving something Niçoise for lunch.
When that craving came to mind, I remembered an older episode of Good Eats, when Alton Brown made his version of a sandwich commonly found [...]

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