She-crab soup is absolutely my favorite soup in the entire world. I’m still working on my own definitive version. Until then, enjoy a bit of history highlighting the culinary excellence & influence of Black Charlestonians. https://undiscoveredcharleston.com/2012/03/13/the-lost-recipe-of-william-deas/ William Deas’ Shrimp Soup 2 cups cooked, shelled shrimp 2 tablespoons butter 1 small onion, chopped 1/4 teaspoon black
Shred carrots. Slice onions across, then chop the rings so they break apart into lengths. Stuff into Mason jar. In a small saucepot, simmer together 2 cups vinegar (apple cider, white, distilled, red… balsamic is a step too far and I do not recommend), 1 cup (? maybe less?) sugar, spices (pickling or some combination
Ingredients: Potatoes, onion, butter, cream, flour, Parmesan, pepper, salt. Options: ham, garlic. Method: Cast-iron skillet; medium hot (350ºF) oven for over an hour. Pre-heat oven (and pan, while you are collecting your ingredients). Butter bottom of skillet. Slice onion, cover bottom. Slice potatoes (mandoline if you have one), layer. Sprinkle with flour, parmesan, salt, pepper,
I wish I had known twenty years ago that we could have home-made focaccia as often as we wanted and with just fifteen minutes of effort. Start by making a basic no-knead bread dough: this step takes less than ten minutes. In a large bowl, mix three cups of all-purpose flour, a teaspoon and a
I tried to bake bread one or two times in my twenties, failed horribly, and then didn’t try again for twenty years. I might have waited another decade if it wasn’t for the disruption of the Covid lockdown, when getting a fifty pound bag of flour delivered seemed like a more sensible choice than going
Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but
While I personally prefer a Cheddar Pasta with loads of vegetables cooked into the sauce, my son likes his mac & cheese closer to the modern American style. To make this style of sauce, you need one unusual ingredient, sodium citrate, a type of salt which acts as an emulsifier. It’s available at Amazon, with $10 getting
Based on a recipe by Alton Brown. Around 4 pounds of potatoes — yukon gold, or a mix of golds with russets and reds. If you’re using russets, scrub them with steel wool or a stiff brush to soften the skin; golds and reds can be left Cut the potatoes into pieces between 1/2″ and
We served this salad at Thanksgiving this year. The first step is to cook the squash. We used a butternut squash, but other winter squash varieties would work. The squash we used made about twice as much as we needed for the salad. Cut off the hard ends of the squash and then peel the
A traditional side dish at Thanksigiving, some people use this to stuff their turkey, but the emerging consensus is that it’s better to bake it separately — which is good news for us vegetarians! I made this for the first time at this year’s Thanksgiving, after reading a dozen different recipes and extracting the elements