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Gifted Gourmet

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Posts posted by Gifted Gourmet

    Charleston, SC update

    in Southeast: Dining

    Posted

    :laugh: Since I avoid eating the tourists, the shrimp and other glorious seafood that Charleston offers her guests makes my mind up about where to travel in the southeast ...and the hushpuppies? to die for! and the boiled peanuts? eh ... not my style ...

    Where to eat in Savannah [MERGED TOPIC]

    in Southeast: Dining

    Posted

    Olde Pink House is a classic

    Built in 1771 and glowing pink (its antique bricks show through a protective covering of stucco), this house has functioned as a private home, a bank, a tearoom, and headquarters for one of Sherman's generals. Today, its interior is severe and dignified, with stiff-backed chairs, bare wooden floors, and an 18th-century aura similar to what you'd find in Williamsburg, Virginia. The cuisine is richly steeped in the traditions of the Low Country and includes crispy scored flounder with apricot sauce, steak au poivre, black grouper stuffed with blue crab and drenched in Vidalia onion sauce, and grilled tenderloin of pork crusted with almonds and molasses. You can enjoy your meal in the candlelit dining rooms or in the Planters Tavern.

    Elizabeth's on 37th is also wonderful for a exceptionally nice meal ...as are Garibaldi's, Il Pasticcio, Johnny Harris Restaurant, Lady and Sons, Mrs. Wilkes' Dining Room, Sapphire Grille .. no dearth of fine dining in Savannah ... :wink:

    Charleston, SC update

    in Southeast: Dining

    Posted

    You should probably take Hyman's off your list.  As a local foodie, I personally feel it is a tourist trap. 

    I hate to think that anyone wouldn't revel in Hyman's Shrimp and Grits dishes ... huge shrimp and amazing brown gravy over perfect grits .. huge portions and exceptionally generous amounts of shrimp, my favorite shellfish ... and their service is impeccable ... I know that Hyman's is touristy but I dearly love their food and Mama Phyllis who makes her nightly rounds of the dining room ...

    Crystallized Ginger

    in Ready to Eat

    Posted

    My very dear friend, andiesenji, sent me my first and finest homemade candied ginger ... and I still have some of it to use as she suggests upthread ... what a blessing she has been!

    I, like andisenji, use it in my festive glazed carrots - as well as my Rosh Hashonah tzimmes with carrots, squash, sweet potatoes ... and she's is so correct when she notes:

    all have a great affinity for ginger and their flavors are enhanced with the judicious addition of it.
    :wink:

    Create your most desirable cheese plate:restaurant

    in Food Traditions & Culture

    Posted

    By way of yet another possible response to your inquiry, Janet, there is this article:

    which is not uninteresting on this topic ...

    Over the last few years, I’ve been delighted to see the cheese course trend catching on in North America as well. But here, cheese courses usually appear only at expensive French restaurants, and usually at an additional cost, whereas in France even an inexpensive prix fixe menu at a local café will nearly always include cheese, at least as an option in place of dessert. And in fact cheese courses make the most sense in the context of a planned, multi-course meal in which the other courses are kept to a modest size. If you’ve just stuffed yourself with a meal of typically American portions, you’re not likely to have room for cheese afterward

    The portions are, apparently, an issue .. and cheese is only an option over a sweet dessert ...

    Create your most desirable cheese plate:restaurant

    in Food Traditions & Culture

    Posted

    I think that the European model of serving cheeses after the entree, but before dessert, may be because, as French epicure Jean Anthelme Brillat-Savarin writes, "Un dessert sans fromage est une belle à qui il manque un oeil" -- a meal without cheese is a one-eyed beauty ... not sure of the origins of the custom but will investigate this thoroughly, avec une verre du vin :wink: ... and the cheeses were originally served as part of the dessert .. now they are a separate course.

    Creme Brulee

    in Pastry & Baking

    Posted

    On a trip stop while driving through Bloomington, Illinois, my husband and I stopped at a diner ... our "Duck a l'Orange" turned out to be dark meat of chicken with red-dyed grapes which they claimed were cherries ... nothing was orange about the dish :angry: ...

    and I was less than pleased with their audacity! Chutzpah, really! :laugh:

    Thanksgiving soups

    in Cooking

    Posted

    a nice, helpful discussion here on various Thanksgiving soup options ... In reading them over again, I myself found some new and highly interesting options:

    RICH TOMATO ORANGE SOUP

    turkey consomme garnished with small almond dumplings

    Roasted Pumpkin

    Butternut squash with sauteed leek and chicken broth

    pumpkin/sweet potato puree style soup in a chicken or turkey stock base

    OYSTER AND ARTICHOKE SOUP

    tons of great pumpkin soup ideas here at eGullet

    butternut squash soup eGullet discussion

    Specialty Food Products in Atlanta

    in Southeast: Cooking & Baking

    Posted

    We will have to rendevous at Trader Joe's. :wink: I looking forward to see what all the hype is with Trader Joe's.

    Want me to bring you anything from Israel?

    I will make sure that you have the opportunity to visit Eatzi's and Trader Joe's ... and Trader Joe's carries an extremely large assortment of kosher products... their store brand also has a nice variety of Kosher products as well... in the front of many Trader Joe's stores, there is a pamphlet which lists many of the kosher products that they carry.

    Let me know the dates you plan to be in Atlanta ... :biggrin:

    I have a lot of Israeli products on hand here in town but I thank you so much for offering!

    Not intermezzo - French for _________?

    in Cooking

    Posted · Edited by Gifted Gourmet (log)

    Have you ever had the privilege of dining at a restaurant or someone's home who offered a trou normande? :rolleyes:mentioned in this thread

    In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados.
    source for information

    It sounds delightful and one need not live in Normandy, nor even France, to experience it ...

    Would you like to make this as an intermezzo in one of your more formal meals? recipe in French ...recipe in English, from Calvadosonline.com

    We were getting full so we ordered a trou Normande. I'd heard of the trou before but didn't really know what it was. The waiter arrived with two snifters of vieux calvados. The calvados (a 15 year-old apple brandy) supposedly expands the stomach so one can eat more. Thanks goodness it worked,
    the source with photos

    Cooking to Honor Edna Lewis

    in Southeast: Cooking & Baking

    Posted

    Gifted Gourmet will provide a link, I'm sure

    Gelatin salads break out of the mold

    This shift in thinking began several years ago when my friend Edna Lewis and I were compiling recipes for the cookbook we wrote together, "The Gift of Southern Cooking." One day, while making a list of dishes that should be included, Miss Lewis, as I called her, proposed tomato aspic. Like Mrs. Harris years before, I was certain she was kidding. But she, too, was serious. The aspics I knew usually started with a can of V-8 juice or Clamato and were fortified with enough gelatin to render them the textural equivalent of a Goodyear radial. "Oh, no, Scott, tomato aspic is delicious! And it's real Southern," Miss Lewis declared.

    worth reading if you know of Scott Peacock and his mentor and beloved friend Edna ...

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