Ever since I was little Hanukkah was always my favorite holiday. While all the kids I went to school with (I was the only Jew) thought I loved it because they assumed it meant eight days of presents. One, no way that was happening. Two, presents are cool, but honestly my favorite thing about Hanukkah was getting to shove my mom’s latkes into my face as fast as possible.
For those who have never had a latke picture this: The ultimate hash browns that are crispy all the way around, but with a slight fluffiness like a pancake. They’re perfection. Like almost all of my mom’s cooking she didn’t really have a set recipe for me, but she gave me her advice and I have done my best to create a working recipe. I’ll always think my mom’s can’t be beat, but at the same time these are really damn tasty! Traditionally they’re topped with either ketchup, sour cream or apple sauce.
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On my list of ultimate comfort foods French onion soup is preeeeetty high up. Every time I see it on a menu I have to get it. If it were possible to be a French onion soup sommelier you could expect to see a blue checkmark next to my name.
While time consuming, making a good broth is simple enough, so to step my game up I went to the most often overlooked part of the preparation, the bread. While a baguette does a marvelous job of soaking up the soup I thought homemade garlic bread croutons would be the perfect opportunity to inject a little more flavor into the soup. And between the gruyere on top, the sweet and savory onion soup, and buttery garlic bread the soup almost has a, and bear with me here, juicy mouthfeel. Yes I’m aware soup is liquid and so is juice, and yes I used the term mouthfeel. It’s just so many things bursting at once you can’t help but want more.
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Although my claim to fame is southern food with attitude, I have a love for curries that runs as deep as my favorite bowl. One of my favorite curry combinations is the classic coconut and tomato. On weeknights when I need something light, simple, but with a large depth of flavor I turn to this dish every single time.
Continue reading “Curry-Poached Fish”
This week’s Rosh Hashannah celebration kicked off the Jewish High Holidays season. For a long time I have been wanting to post a Jewish recipe. I mean it is my culture after all. The main problem was that all the Jewish recipes I know are secret family recipes, see the brisket in the above photo. This year I wanted to stretch myself to come up with my own Jewish inspired recipe so I could finally share. I landed on everything bagel roasted potatoes.
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Don’t be fooled, South Carolina actually produces more peaches than Georgia. Not only do we have plenty of peaches here, but they’re also obscenely good. Like juice dripping down your arm and off your chin onto your chest good. As we come to the end of summer I wanted to create a dish to celebrate the peach in all its glory.
Continue reading “Carolina Caprese”
When flipping through chef crush of mine, Hugh Acheson’s, The Chef and the Slow Cooker one page made me stop in my tracks. The recipe for confit tomatoes. The term confit as it applies to meat means to slowly cook an item in its own fat. For vegetables the term has come to mean very slowly poaching in massive amounts of olive oil with aromatics. Either way the end result is delicious.
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My last nomadic-esque stint in Chicago ignited a massive fire in my heart for poké. There happened to be a poké joint near where I was staying and after one bowl I was hopelessly devoted. Why wouldn’t I be? Poké is essentially a sushi/salad hybrid. You can get marinated fish of your choice served over either greens or rice with all the accoutrements your heart could desire.
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Although the rain all of this past week might suggest otherwise, we are finally entering summertime! Gastronomically one of the best parts about the warmer months is tomato season. Tomatoes are easily one of my favorite ingredients to cook with, and this pasta dish is a celebration of just that.
Continue reading “Burst Tomato and Herb Pasta”
Like almost every bookworm millenial I had a massive obsession with Lemony Snicket’s A Series of Unfortunate Events. As many know the first book references pasta puttanesca.
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Steak Diane, one of those old school steak house dishes that were once seen as the height of elegant dining, but has since become stale. Do not get me wrong, there’s nothing to dislike about steak topped with a sauce made out of mushrooms, booze, and cream. The
lies in the same recipe being used for years on end with no refresh button being hit.
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