Monday, December 22, 2008
Friday, December 12, 2008
NUTS ABOUT PECANS
Monday, December 8, 2008
Oaky, how'd it get that way? Purple and orange cauliflower? Food dye or what?
Monday, November 24, 2008
CLAM JAM - A CHOWDER COOKOFF, part of the 25th Anniversary Commemoration of the Christening and Launching of the Elizabeth II, had this Elizabeth judging six different clam chowders put forth by area restaurants. The rules were simple -the ingredients had to be traditional, and for the Outer Banks, that means just 5 ingredients - clams, potatoes, pork, onions and water.
Monday, November 17, 2008
GREEN TAILS are in the markets now....and they're considered NC's gourmet species. I'll be picking up my order of shelled, deveined one-pound packages from Atlantic Beach Seafood soon, and I can't tell you how very practical and sweet it is to pull one from the freezer, say next March, when not much in the way of fresh seafood is available. On Veteran's Day, we enjoyed a boat ride over from Morehead City to Cape Lookout, where we frequently find the shrimpers at rest on Sundays and some afternoons. Bottlenose dolphins were chasing schools of menhaden just off shore, which means the blue fin tuna should be showing up soon. Let's hope some Carolina fishermen land one of these big boys, usually sold for thousands to the Japanese. Understand the sea trout were a big catch right in the inlet.
Saturday, November 8, 2008
Friday, November 7, 2008
Thursday, October 30, 2008
SWEET POTATOES are one of the Carolinas' biggest crops - NC ranks 1st in its production- and grows well in the sandy soils Down East, as well as in small mountain patches. It was a staple for early settlers, a main food source for the enslaved, and is still craved by most Southerners. Baked and served with a pat of butter is my fav, but others love that gooey mashed version topped with marshmallows. We also love to slice them as fat "French fries," coat them with olive oil and kosher salt, then roast in a hot oven. Roast chunks in olive oil with sweet peppers and onions, and that's a lovely "salad," too. I'm going to try adding some pre-cooked sweet potatoes to risotto. It works with Hubbard squash, so why not sweet potatoes? And, by the way, the microwave is an excellent way to cook just one or two. Just make sure you poke them, so that the steam will release from the skin. Otherwise, it might explode!
Wednesday, October 29, 2008
Sunday, September 28, 2008
THE OUTER BANKS COOKBOOK might have come in handy during the storm on NIGHTS AT RODANTHE. In the scene where Diane Lane's character is chugging Jack Daniels and chunking outdated cans from the pantry, she picks up a can of Spam, asking "who eats this?" Well, if she had a copy of my cookbook, she'd known she could make do with some Spam Stew if nothing else was around to eat after that devastating storm. Look on page 65, where I tell how a nor-easter blew during filming, cutting the crew off when HWY 12 washed over on Hatteras Island. The lovely Miss Jeanie Williams (who sadly, recently left us) grew up in Rodanthe, and told me how Spam Stew became a family favorite after the Great Atlantic Hurricane of 1944.
Monday, September 22, 2008
Saturday, August 30, 2008
TO MARKET, TO MARKET......and I come home laden with so much I have to make a list to make sure I don't overlook something in the fridge during the week.
Wednesday, August 20, 2008
Ruby red and golden tomatoes, crisp chocolate croissants and rustic whole grain boules, figs, apples, blackberries, Asian pears, trout, cheeses, jewelry, and, oh wow, yes, that's exactly what I smelled....a coffee cart! A recent visit to the Asheville City Market had all my senses racing on high. Each farmer has such a meticulous display of vegetables, greens and fruits, with chalkboards and signs, and a friendly greeting for new and old customers. I loved it. There was even a pair making cheery bluegrass music.
Tuesday, July 22, 2008
Wednesday, July 9, 2008
Monday, June 2, 2008
scroll down for Grilled Soft Shells - recipe included
MOUNTAINS TO THE SEA
Tuesday, May 6, 2008
STRAWBERRIES are everywhere, at farm stands along the busy roads leading into the metropolis, at farmers markets, in grocery stores, or at pick your own farms. I'm pressed for time these days, so for me, it's pick and go at local roadside stands.
STRAWBERRY CHOCOLATE TART
Here are two sensuous flavor combinations. Save the prettiest berries for this beautiful tart.
One cooked 9-inch pie shell
6 ounces bittersweet chocolate, coarsely chopped
3 Tablespoons butter, cut into pieces
3 tablespoons heavy cream
1 quart (4 cups) whole, fresh strawberries, hulled and large ones halved, rinsed and dried
2 Tablespoons strawberry or red currant jelly
1 teaspoon water
Garnish: confectioners’ sugar, sifted, sprigs of lemon verbena or mint
- In the microwave, or in a double boiler, melt the chocolate and butter together, stirring frequently. When thoroughly melted and mixed, stir in cream and beat with spoon until combined.
- Spread mixture into the cooked tart shell.
- Immediately place berries, bottoms up, starting in the center, in a patterned circle covering the tart.
- Melt jelly and water together in the microwave, stir, then brush the tops of each strawberry with that mixture so that berries will glisten.
- Serve within two hours, or refrigerate for up to six hours, allowing tart to warm to room temp before serving so that chocolate layer can be sliced. Sprinkle confectioners’ sugar over the top of each slice, and place a green sprig on top.
YIELD: 8 servings