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Blog

Filtering by Tag: Night

Girls Night Out, In

Allison Jacobson

Dean Pollak gives Southern Charm star, Cameran Eubanks, a lesson on how to host a pre-party with your besties before a Charleston Fashion Week event.

Richard Avedon said style is based on repetition, not duplication.  All you need are a few signature recipes and drinks - and own them.  No need to reinvent the wheel every time you entertain.  Guests will look forward to your specialty.

Instructions as per the Deans:

 

The Many Benefits of Hosting a Pre-Party Cocktail Hour:

  1. Party where you get all the credit with very little work.
  2. Party takes less than a half hour to put together.
  3. Party is so easy it can be last minute (some of our favorite parties have been last minute).
  4. Party is over before you know it.  One hour and your hosting is done.
  5. Party expense is minimal, but impact is big, lasting and fun.

A PITCHER OF COCKTAILS

INGREDIENTS

1  1/2 cups tequila

1 cup citrus juice (mixture of freshly squeezed lime, orange, lemon & tangerine juices)

3/4 cup (or more) soda water

Ice cubes

 

1.  Combine all the ingredients in a pitcher and stir.

2.  Pour into cocktail glasses and serve over ice.


WARM OLIVES

INGREDIENTS

1 cup olives with pits (use assorted colors)

1 tablespoon olive oil

1 strip orange peel

1 chili

1 teaspoon fennel or Herbs de Province

 

1.  Heat small sauté pan over medium heat for a minute; add olive oil, and then remaining ingredients.

2.  Cook over low heat, stirring, for a few minutes until olives are warm.  Turn off heat and pour olives in a small bowl.

3.  Place a smaller bowl, or cup, near the olive bowl for the pits.

What's for Dinner?

Suzanne Pollak

Image Courtesy of Tania Lee

Image Courtesy of Tania Lee

Everyone, everyday, asks themselves, “what’s for dinner?” The Deans will prove once and for all that cooking for your family is the second most important thing you can do.  We are still working on number one. Our students come together over bubbling pots and simmering stews and our alums and book fans are armed and ready to tackle satisfying even the most persnickety palates.

Morning

Nobody has the time or desire to make a flaky croissant first thing in the morning.  The Deans are here to tell you that you can make far more delicious biscuits yourself.  Well, the Deans do and so should you.  Smeared with your own homemade preserves or filled with ham or melted butter- this treat is a love letter to your family first thing in the morning. 

THE ACADEMY'S SOUTHERN BISCUIT

Makes 12 to 18, depending on size of biscuit cutter

INGREDIENTS

3 cups self-rising flour, preferably White Lily    

1 tablespoon baking powder              

1 teaspoon salt                         

1/2 teaspoon baking soda      

1 stick (4 ounces) unsalted butter, cut into 4 equal pieces       

1 1/2 cups whole buttermilk      

                             

1.  Preheat oven to 500 degrees F.

2.  In a large bowl, whisk together the flour, baking powder, salt, and baking soda.  Using two knives or a pastry blender, cut the butter into the flour until it forms pea-size pieces.  Add the buttermilk and stir with a wooden spoon until the dough almost forms a ball.

3.  Place the dough on a silicone baking mat and begin folding up the sides, right and left, until a ball forms.  Using a rolling pin, roll out the dough to 1/2-inch thickness.  Fold one side of the dough into the center and then fold in the other side.  Roll out again and refold in the same manner three to six times.  (Each roll and fold creates flaky layers within your biscuits.)  Roll out one final time until the dough is 3/4-inch thick.

4.  Cut out biscuits with a 2-inch biscuit cutter or an inverted glass.  Place the biscuits on a nonstick baking sheet.  Gather the scraps, re-roll, and cut out more biscuits until all of the dough has been used.  (At this point, you can cover the unbaked biscuits with plastic wrap and refrigerate for up to 24 hours, or freeze up to 3 weeks.)

5.  Bake until lightly browned on the top and bottom, 10 to 12 minutes.  (Bake frozen biscuits at 425 degrees F for 25 minutes.)


Image Courtesy of Tania Lee

Image Courtesy of Tania Lee

Noon

Lunch is when the Dean’s genius is in evidence. Transforming last night’s dinner into a healthy and satisfying lunch is our specialty. Almost any leftover - fish, fowl or meat - can be placed between two pieces of crisped bread and made into a wonderful meal for lunch or a simple dinner.  Chicken Salad is the perfect meal for eating at home, taking to the office or putting in a tart shell for an elegant lunch party. 

CHICKEN SALAD

Take the leftovers of your roasted chicken and create a variety of meals using simple ingredients found in your refrigerator.  

  • Carve out an avocado and place the chicken mixture and avocado inside the shell to transport to work. 
  • Wrap your tasty leftover chicken inside a crepe and marry with mushrooms and Parmesan cheese.
  • Take thick slices of sourdough crisped in hot olive oil and layer with roasted peppers, shaved red onion, and your leftover chicken mixture.

Night

We’ve heard every excuse why a home cooked family dinner is not possible - every single one. Stop yakking at us about this. All stews benefit from a night in the refrigerator and a reheat the day of serving.  The minute you walk in the door, put a pot of water on to boil to make rice, pasta or boiled potatoes to serve the stew over and dinner can be ready in 20 minutes, far less time than gathering everyone up and going out.  Below is the Deans favorite stew.  To take it even one step further, pair your stew with beer you’ve bought at Charleston's Beer Exchange or your local brewery.  

LAMB SHANKS

Serves 4      

INGREDIENTS                                                              

4 Lamb shanks                               

Onion, chopped

Thyme

Red Wine

Salt & Pepper    

                     

1.  Preheat the oven to 350 degrees F.

2.  Sauté lamb shanks in a little olive oil in a sauté pan, over high heat, to lightly brown each side.  Remove shanks, season with salt and pepper, and place in stock pot.

3.  In remaining oil, sauté onions until lightly browned.  Place onions in stock pot.  Cover lamb shanks with red wine and thyme and simmer for 2 hours.

4.  Eat right away, make in the morning, or the day before (even tastier).  

*You can stretch one shank to feed three people by shredding the cooked meat.  Reheat in the wine sauce and use the meat and sauce for pasta another time.  Dean-licious.


You can find all of these recipes and more by visiting us at the charleston academy

 

School Night at the Manigault's

Suzanne Pollak

Cooking is Dean Manigault's artist outlet, but yet, she has been cursed with two daughters who don't like to eat her food. Last night's dinner was a roast chicken with a homemade gravy, black rice, haricot vert, and melon and prosciutto. India (15) took one slice of chicken and one string bean and then ate neither. Gigi (12) took several pieces of chicken, a little bit of rice and some beans. She ate a few beans, a bite of rice, and left most of the chicken and gravy. After seven minutes of communal dining they both begged to be excused. Thankfully Dean Manigault has two neighbors who love to come to dinner most nights, because her ego couldn't take the lashing her daughters inflict. 

child.jpg

Since Dean Pollak's children are adults, she knows what works. Her solutions:  Give birth to seven foot sons. Insist that your children participate in a lively sport every day. Only allow carrots and apples for snacks. Any food that they look askance at, announce that the food is just a different kind of chicken, such as, "that's not salmon, that's pink chicken." The final and most useful tip is to enlist the children's help in cooking, starting when they are toddlers and taking over a whole meal by the time they are teenagers. 

Below are a few recipes that may help entice your child to participate at dinner.

FRIED ZUCCHINI

Serves 4 to 6

INGREDIENTS

1 cup water

2/3 cup unbleached all-purpose flour

1 pound zucchini, sliced lengthwise 1/8 inch thick and 2 inches long

Vegetable oil, fro frying

Salt

 

1.  In a shallow bowl, whisk together the water and flour.  The batter should have the consistency of sour cream.  Adjust your measurements accordingly. 

2.  Into a Dutch oven or stock pot, over high heat, pour enough oil to come 3/4 inch up the side of the pot.  When the oil reaches 375 degrees F, dip the zucchini slices into the batter.  Transfer to the hot oil one handful at a time, so as not to crowd the pan.  Flip a couple of times until the zucchini are golden brown all over.  Your oil must be hot enough so the cooking is finished within 2 to 3 minutes.  

3.  Sprinkle with salt and serve piping hot with homemade mayonnaise or remoulade.


EGG STRATA

Breakfast for Dinner!

Serves 6

INGREDIENTS

1 sourdough boule, sliced 3/4 inch thick

6 tablespoons unsalted butter

Thin slices of Gruyere or cheddar, enough to cover the bread on the bottom of the pan

6 eggs

3 cups whole milk

1 pound bulk sausage, browned

 

1.  Grease a 9x11 inch glass or ceramic baking dish.  Spread both sides of the bread with the butter.  Layer the bread in the bottom of the baking dish.  Top with the cheese.

2.  In a medium bowl, whisk together the eggs and milk.  Pour over the bread, up to 1/2 inch below the top of the baking dish.  Any more liquid will bubble over when cooking.  Add the sausage.  Cover and refrigerate the strata overnight or for up to 2 days.

3.  Preheat the oven to 375 degrees F.  Bake the strata until puffy and golden brown, 45 minutes to 1 hour.

 


Find the Chicken Pie recipe and many more recipes here.