husk, charleston
Earlier this summer we went to Charleston to eat.
No, actually, we went because a friend was getting married in Hilton Head and we’d never been to Charleston and it was so close and we thought it would be fun and why not and so on.
But really, when we got there we just ate.
I’ve read Southern Living long enough to know that the town of Charleston is a treasure and that it has restaurants to match, but it was such a treat to experience it firsthand.
After getting settled into our darling hotel (which the bellboy said was “new” because it was built after the Civil War) we had dinner at Husk, which was in an old home in the historic district of Charleston.
Husk is ingredient-driven and has a big emphasis on using locally-sourced foods. This chalkboard just inside the front door lists all of their purveyors and suppliers.
They don’t even use olive oil because there isn’t one made in the south up to the chef’s standards. But don’t for a minute think that we were at risk of not getting enough fat/oil in our diet. The butter served with the rolls (also known as “the best butter Katie has ever eaten because she is still talking at length about it”) is made by whipping butter with pork fat and honey. Hard to believe, but it was good.
Continuing on our cholesterol challenge, Whitney ordered fried chicken skins with honey and habanero sauce. Yes, fried chicken skins.
They were okay.
Actually, who am I kidding? They were amazing. Heart-stoppingly delicious. Look how happy Whitney is:
I had the heirloom tomato salad with arugula, house-made burrata, plum vinegar, and ricotta whey dressing. I am a sucker for heirloom tomatoes and this dish did not disappoint.
We split an entree (I’m sure you don’t even have to ask why). It was Atlantic porgy (a fish similar to snapper) with eggplant, wood-fired peaches, chanterelles, and shiso. The sweet peaches and delicate fish went perfectly with the meaty mushrooms and eggplants.
In addition to all of the great food, the atmosphere was warm and relaxed. It was a great meal and evening!
Husk
76 Queen St., Charleston
843.577.2500
www.huskrestaurant.com
Have any of you ever had fried chicken skins? Also, if any of you have an idea of how to make the honey-pork fat-butter, please let me know ASAP. Really.
brown butter, sea salt and chocolate krispie treats
I have a terrible habit of making recipes I have never made before when we have guests over or when I bring food to friends. Why do I do that? Recently, I delivered the worst. casserole. ever. to our friends Katie and Seth.
Here’s what happened. I wanted to lighten up Mom’s potato casserole so I made a few substitutions, mixed and baked. It made enough for two pans so I delivered one to our friends and put the other one in the fridge for later that week. When Whit and I finally ate the one I saved for us, I wanted to die. It was awful.
They deserve a public apology. Katie and Seth, I am so sorry for poisoning your tastebuds.
Really. Sorry.
Thankfully, I also sent these brown butter, sea salt and chocolate krispie treats to them, so I hope that helped make up for the horrid potato casserole. I also saved some of these for Whitney and me, and I have to say, they were really decadent.
So start by making the brown butter, which has a delicious nutty flavor. Melt a stick of butter over medium-low heat, then continue to cook (and stir) while it foams, then becomes clear, and finally turns brown.
Once it is the right color, turn off the heat. Throw the bag of marshmallows into the butter and stir until they melt and the consistency is smooth.
Pour the mixture into the bowl of rice kris pies and mix, making sure all of the pieces are coated.
Line a 9″ x 13″ baking dish with saran wrap then press the mixture into the dish. Stick the dish in the fridge for 30 minutes – 1 hour so they set and cool.
Invert the dish onto a cutting board and slice into rectangles. Melt the chocolate in the microwave in short intervals, stirring between each one until the chocolate is smooth.
Dip the ends of the krispie treats into the chocolate. Put them in the fridge again for another 30 minutes, until the chocolate is set.
Store in an airtight container for up to 4-5 days.
Brown Butter, Sea Salt and Chocolate Krispie Treats
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Melt the butter over medium-low heat, then continue to cook it until it turns brown. But not burned! It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. The browning happens quickly at the end so watch the pan!
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. Remove the pot from the stove and stir in the salt then pour into the bowl of rice krispies. Quickly spread into a 9″ x 13″ dish that has been lined with saran wrap.
Place in refrigerator for about an hour, then remove and cut into rectangles. Melt chocolate in the microwave in short intervals and dip rice krispies into melted chocolate. Let cool, then serve or store in an airtight container.
simple sunday: parmesan ranch chicken
This is good, y’all. Easy to put together and super satisfying.
Put the chicken breasts in a ziplock bag and squeeze the air out. Use the smooth side of a meat tenderizer to pound them to 3/4″ thickness.
(Sidenote: Before I owned a meat tenderizer, I used to use a wine bottle. I held it by the neck and use the fat part to pound the meat. I once had an explosion when the countertop broke my bottle. That bottle happened to be more expensive than a tenderizer so I gave in an bought one after that.)
In a small bowl, combine the mayo, 1/3 c of the Parmesan, and the Ranch mix. Put the chicken breasts in a greased baking dish and coat the tops with the mayonnaise mixture. Add pepper and the remaining Parmesan cheese to the chicken breasts.
Bake at 350 degrees F for 30-35 minutes, until the chicken is cooked through and the topping has browned. Serve immediately.
Parmesan Ranch Chicken
3 chicken breasts
1/2 c mayonnaise
1/4 c + 2 tbsp Parmesan cheese, grated
1/2 packet Ranch dressing mix
pepper
Place the chicken breasts in a ziplock bag and use a meat pounder to flatten them to 1/2 inch thick. Coat a baking dish with non-stick spray and place the chicken breasts in the dish.
In a bowl, combine mayo, Ranch seasoning, and 1/4 c Parmesan cheese. Coat the top of the breasts with the mixture. Sprinkle them with pepper, to taste, and the remaining 2 tbsp of Parmesan cheese.
Bake at 350 degrees F for 30-35 minutes, until chicken is cooked through and coating has browned. Serve immediately.
sweet paris, houston
A fun new crepe place opened in Rice Village recently and Whitney and I have enjoyed trying all of the different menu items!
Its decorated in a French industrial chic style, very airy and open with great brick walls. Here are some pictures (taken with my iPhone, sorry for the poor quality) from our last visit.
Also, look! They serve wine!
Since our most recent visit, they have started serving breakfast too. I am dying to try the lox and cream cheese crepe.
Anyway, the menus for lunch/dinner and dessert are below.
Our crepes in-progress:
Whitney had the Chicken Carbonara. It was SO rich and delicious. It had all of the traditional ingredients – chicken, cream sauce, parmesan and bacon. Thank goodness they serve it with a side salad to counter the cholesterol-laden ingredients.
My favorite crepe so far is the Turkey, Grapes and Brie. The turkey is grilled before it is added to the crepe and the Brie has just started to melt and become runny when you get your crepe. I should note that it also comes with walnuts but I asked for it without – I didn’t want the crunch.
After a few visits, Whitney has decided he loves the Sugar & Spice crepe, which has toasted coconut, butter, cinnamon and sugar. I couldn’t stand not getting a Banana and Nutella crepe, so we had to order one to go!
This is a cute place and we’ve liked everything we’ve tried. All of the crepes are about $5 – $9 and the wine list is reasonable too. Glad its just around the corner!
sonoma for the weekend
Took a quick trip to Sonoma for the weekend! We’re drinking wine, eating salami and cupcakes, and exploring Healdsburg. Hope you’re all having a good weekend too! xoxo
english crumpets
My parents took Jenny and I to England when we were in high school and my most vivid memory of the trip is crumpets. Anyone surprised that I left America for the first time and all I remember is food? Okay, I actually remember a lot more about the trip but the crumpets really stand out.
We visited Betty’s Tea Room while in York for afternoon tea. This was the first time I’d ever had the full service of afternoon tea – the clotted cream, oh my! – and I loved the theatre of it all.
Another first – crumpets. I couldn’t believe that Mom hadn’t made these for us all the time when we were kids. They were angel food. Lucky for her, the refrigerated section of Calvin’s Market carried pre-made crumpets, which got us through the rest of high school.
I’d actually kind of forgotten how much I liked them until I saw a recipe on the internet recently. I decided I had to make them ASAP. It was so much easier than I though it would be, and the result was fabulous.
So, start by adding the yeast and sugar to warm water (between 105 – 115 degrees F). Cover with saran wrap and let it sit for 10 minutes.
In a medium bowl, mix the flour, dehydrated milk, and salt together. Pour in the yeast mix and combine. Its sticky at first so you may need to use your hands.
Cover the bowl and let it sit in a warm place for an hour. It was 90 in Houston when I made these so I just stuck it on our porch. Be careful not to put it somewhere too hot though, or it will kill the yeast.
After an hour, add the baking soda and 2 more tbsp warm water. Stir to combine.
Preheat a skillet over medium heat. Grease the skillet and the biscuit cutters. (Also, maybe melt a little butter in the pan. Totally worth it.)
Fill the biscuit cutters about 3/4 full with batter. Let the crumpets cook for 5-7 minutes over medium heat. Remove the biscuit cutter and flip the crumpet. Cook for one more minute.
If you spread them with butter and jam as soon as they come out of the pan, it seeps into the holes and fills the whole crumpet with goodness. Yum.
English Crumpets
via Always with Butter
3 c flour
1 packet rapid rise dry active yeast
2 3/4 c warm water
1 1/2 tsp salt
1 tbsp sugar
2 tbsp powdered milk
1 tsp baking soda
2 tbsp warm water
Measure 1 c warm water and use a thermometer to make sure it is between 105 – 115 degrees F. To that water, add the sugar and yeast. Cover with saran wrap and set aside for 10 minutes.
In another bowl, mix the flour, salt and powdered milk. Add the yeast mix and another 1 3/4 c warm water. Mix well (I used my hands), then cover with saran wrap and let it sit in a warm place for an hour. After an hour, add baking soda and 2 tbsp warm water and mix.
Coat biscuit cutters with non-stick spray and place in a preheated skillet. Fill the biscuit cutters about 3/4 full with batter. Cook for 5-7 minutes over medium heat. Remove the biscuit cutter and flip the crumpet. Cook for one more minute. Serve warm.
friday faves
Corksicle :: Jill Rosenwald Hampton Links Vases :: Bodum Pavina Glasses
I saw this Corksicle in Sky Mall on a flight and wanted to order it immediately. Of course, I got off the plane and promptly forgot about it. I was delighted to receive one as a gift shortly after. This thing is super cool. Just keep it in your freezer and pull it out when you need to chill a bottle of wine.
I think the bright colors and fun pattern on these Jill Rosenwald vases just scream summer. They would be beautiful filled with white hydrangea or peonies. Or use one to hold your makeup brushes or pens.
Whit’s parents have these Bodum Pavina glasses and I am obsessed. The double walls keep your drink cold (perfect for my volka and grapefruit juice) longer.
lobster rolls, two ways
So about a month ago, I started craving lobster rolls. At first, I would just think about them every few days or so, but then about a week ago, they were all I could think about. Whitney and I talked of little else. Actually, he talked of other things but it came out sounding like “lobster roll, lobster roll, Katie are you listening, lobster roll, the dogs need to be fed, lobster roll.”
So I did what all lazy people do. I googled “where can I get a lobster roll in Houston?” because I didn’t want to go to the trouble to make them. Problem is, only about two places had them on their menus and they sounded delicious but too hifalutin (lobster, ciabatta, tarragon aioli, root vegetable kimchi) for what I was craving. I wanted lobster and mayo. Period. So I decided I would just have to make my own.
Also, I mentioned to Whitney that butter-drenched lobster rolls were a thing. Not just mayo. He was so excited that I decided to make both kinds.
Here we go:
Use shellfish crackers to crack the claws and remove the meat. Also remove the tail meat from the shells. Say to yourself, “Self, you have incredible control and you are not going to eat all of this right this instant.” Congratulate yourself then chop the lobster into 1/2” pieces.
For the Connecticut-style rolls, you’ll want to reserve some of the little legs when peeling the lobsters.
Okay, here is where the paths diverge. First up, the easy Maine-style lobster rolls. AKA, my love, mayo.
In a bowl, combine the lobster, mayonnaise, lemon juice and chives. Make sure all of the pieces of lobster are coated. Stick the mixture in the fridge for about 20-30 minutes, until it is chilly.
Next up, Connecticut-style lobster rolls. AKA, buttah.
Put the reserved legs in a saucepan with 1 cup water, 6-8 peppercorns and a bay leaf. Bring the mixture to a boil and let cook for 10 minutes. Remove about 2 tbsp. of the lobster stock. Combine it with the juice of 1/2 lemon and 4 tbsp. butter over medium heat. Once the butter is melted, add the lobster meat and stir. Cook for just 1 or 2 more minutes until the lobster is heated through.
Split-top hot dog buns aren’t a big thing down here in TX, so I just got regular hot dog buns that hadn’t been cut yet from the bakery section of my grocery story.
Slice a thin piece of bread off of each side of the roll so the edges aren’t crusty. Then make a slice down the middle (length-wise) but not all the way through. Heat a large frying pan over medium heat until hot, about 3 minutes. Place 2 tbsp. of butter in the pan. As soon as the butter is melted, lay the buns in the pan and toast until golden brown, about one minute. Flip and toast the second side until golden brown, another minute.
Fill the grilled rolls with the lobster mixtures. The lobster in the Connecticut rolls should be served warm and the lobster in the Maine rolls should be cold.
Grab a beer and enjoy the evening and the fruits of your labor.
We’re drinking Full Sail Pale Ale with this. Its hoppy and slightly sweet and a great compliment to the lobster.
One more thing. This butter. Its heaven. We picked it up from the Feliciana’s Best stand at the farmers market in Baton Rouge recently and I am dying over it. I meant that figuratively, but I probably am dying literally too. Its like European-high in butterfat, but its SO worth it.
Maine Lobster Rolls
1 3/4 lb. whole live lobster
2-3 tbsp. mayonnaise
1/2 lemon
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. chopped chives
2 split top hotdog buns
2 tbsp. butter
Fill a large pot with 1 inch of water and stir in 2 tbsp. salt. Add a steamer rack or basket to the pot. Bring the water to a boil over high heat. Add the lobsters to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 15 minutes from the time they go into the pot.
Remove the lobsters from the pot. When cool enough to handle, remove the meat from the shells. Coarsely chop the meat and put it in a medium bowl. Add the juice of 1/2 lemon, salt, pepper, chives and mayonnaise.
Heat a large frying pan over medium heat until hot, about 3 minutes. Place 2 tbsp. of butter in the pan. As soon as the butter is melted, lay the buns in the pan and toast until golden brown, about one minute. Flip and toast the second side until golden brown, another minute. Divide the lobster among the buns and serve immediately.
Connecticut Lobster Rolls
via Chow.com
1 3/4 lb. whole live lobster
2 tbsp. salt
6-8 whole black peppercorns
1 bay leaf
1 c water
4 tbsp. (1/2 stick) butter
1/2 lemon
1/2 tsp. salt
1/2 tsp. ground black pepper
2 split top hotdog buns
2 tbsp. butter
Fill a large pot with 1 inch of water and stir in 2 tbsp. salt. Add a steamer rack or basket to the pot. Bring the water to a boil over high heat. Add the lobsters to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 15 minutes from the time they go into the pot.
Remove the lobsters from the pot. When cool enough to handle, remove the meat from the shells. Save the little legs but discard the rest of the shells. Coarsely chop the meat and set it aside.
Place the reserved lobster legs, peppercorns, bay leaf, and 1 cup of water in a medium saucepan over high heat and bring to a boil. Boil for 10 minutes, then remove 2 tbsp. lobster stock.
Over medium-low heat, combine the stock, juice of ½ lemon, and the 4 tbsp. butter. Whisk until butter is melted and combined, then fold in the lobster meat and cook until just heated through. Taste and season with salt and pepper, as needed. Remove from heat and set aside.
Heat a large frying pan over medium heat until hot, about 3 minutes. Place 2 tbsp. of butter in the pan. As soon as the butter is melted, lay the buns in the pan and toast until golden brown, about one minute. Flip and toast the second side until golden brown, another minute. Divide the buttery lobster among the buns and serve immediately.
green beans with kalamata vinaigrette
I can’t believe I haven’t blogged more about green beans. They are my absolute favorite vegetable! I love how you can toss or top them with so many different flavors, depending on your mood or rest of the meal. And this recipe is so easy, you can make it start-to-finish in 15 minutes.
Put the rinsed green beans in a bowl and fill it with a few inches of water. Using saran wrap, cover most of the bowl, but leave part of it open so steam can escape. Microwave the green beans for 6 minutes (in 2 minute increments, stirring with a wooden spoon between each time). You could go a minute shorter or longer depending on how crunchy you like your green beans.
Meanwhile, give the Kalamata olives a rough chop and put them in a jar. Make sure you’ve bought pitted olives! Mince the garlic and add them to the olives. Pour the red wine vinegar, lemon juice, dijon mustard, olive oil, salt and pepper in the jar too and give it a good shake to emulsify the vinaigrette.
Drain the water from the green beans as soon as you remove them from the microwave. This will help them stop cooking. Pour the vinaigrette over the beans and toss with tongs until all of the beans are coated. Taste and add more salt and pepper, as needed.
If you’d like, give them a squeeze of lemon juice just before serving. I think this really brightens up the flavor.
These are delicious served warm right after the beans are blanched, but taste just as good at room temperature. Makes them great for a potluck or a side dish when bringing dinner to a new mom or sick friend.
Green Beans with Kalamata Vinaigrette
1 lb green beans or haricot verts
1/2 c pitted kalamata olives
2 cloves garlic
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp + 1 tsp dijon mustard
1/3 c olive oil
salt and pepper, to taste
Place the green beans in a microwave-safe bowl and add 2-3 inches water. Cover with saran wrap, leaving about 1/4 of the bowl uncovered. Microwave for 5-6 minutes, in two minute increments. Remove from microwave and drain immediately.
Chop the olives roughly and mince the garlic. Place them in a jar and add salt, pepper, lemon juice, dijon, red wine vinegar, and olive oil. Shake well to combine.
Pour the vinaigrette over the green beans and toss to combine. Can be served warm or cold.
Time: 15 minutes
Servings: 6
WW+ = 5 points per serving
sorrel urban bistro, houston
Since it opened, we’ve heard lots of great things about Sorrel but we hadn’t had a chance to try it until a few weeks ago. We went with some friends – Brooke and Jason – because I like to try restaurants with lots of people so that we can taste a bunch of different things! Also, Jason has a rule that no one at the table can order the same thing, which fits perfectly with my goal of tasting as many things on the menu as possible.
I forgot to take pictures of our appetizers, so you’ll just have to use your imagination… Brooke and Jason split the Spicy Steamed Mussels with Smoky Bacon and Roasted Tomato Cream. The mussels were really big and they said they were delicious. Whitney had the Local Artisan Greens with Jamon Serrano, Fried Caper Berry, and Sherry Vinaigrette. This was probably the only strikeout of the night. He said the dressing had no flavor.
I am still thinking about my appetizer, Grilled Scallops with Corn Puree, Apple Slaw, and Fried Sage. It was easily the best preparation of scallops I’ve ever had! The corn puree was salty and buttery, and the apple slaw seemed to be pickled – all were perfect compliments to the fresh, sweet flavor of the scallops. I told the waiter I wanted to come back just to have those scallops again, and he said the saddest thing to me – “Well, they may not be on our menu because it changes daily.”
On to the entrees….. I rarely get steaks when I am not at a steakhouse, but I guess I was craving iron that evening. I couldn’t convince myself to get anything but a steak. I had the Grilled Filet Mignon with House Mash, Stewed Bell Peppers, and Pink Peppercorn Demi Glace. The steak was perfectly cooked and there was only a little of the demi glace, which was great because it did not overpower the flavor of the steak. The best part of the dish, though, was the stewed bell peppers. They were meaty and hadn’t been cooked to the point of being mushy and they had a great caramelized flavor.
Brooke ordered the Cold Water Lobster Risotto with House Pickles and Artisan Cheese Blend. I loved my steak (and bell peppers) but she definitely out-ordered me in this course. (Don’t worry though because I come back from behind with dessert). The risotto was really light but had a lot of flavor and the lobster was really fresh and sweet.
And here is where we broke Jason’s everyone-has-to-get-something-different rule: Whitney and Jason both wanted the Crispy Duck Breast on Stewed Lentils and Pomegranate Molasses and neither would fold. I didn’t taste Whitney’s duck but I did try the lentils – yum. He said the duck was great and loved the crispy skin.
I have no clue, after all of that, how we had room for dessert. But we did! I can’t ever pass up a doughnut so I ordered the Sweet Corn Beignets with Jalapeño Blueberry Sauce. I loved how light they were – the perfect end to my meal. Whitney and Brooke both had the Salted Caramel Chipotle Semi Freddo with Chocolate Ganache and Cashew Brittle, which was delicious, but nothing at the table beat Jason’s Bacon Chocolate Flourless Torte with Salted Caramel and Sweet Creme Fraiche. This was the densest, most delicious dessert I have had in a long time. There wasn’t an overpowering bacon flavor, just a little hint of smoke and saltiness. I wish he would have let me have more than one bite!
I definitely can’t wait to go back. I know the menu will be different, but I am looking forward to seeing what they come up with! I hope you all try it too if you’re in Houston!
Is there any wine left? 