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Filtering by Tag: summer

Rice 103: Pudding!

Suzanne Pollak

While the first two rice dishes in our Rice summer school series — paella and risotto — have great cultural pasts, rice pudding is personal, evocative, emotional... 

For me, rice pudding brings up memories of college dinner parties my sister & I gave for our friends. Instead of time at the library, we devoted hours devising menus and guest lists, then walked together to the grocery store to buy ingredients only to haul them back to our apartment (as we neither owned a car nor even possessed driver's licenses.) We had small monthly allowances so dinner parties were a creative way to please people on a culinary shoe string, with our financial resources combined. Rice was our standby dessert because pudding pleased everyone, even if it wasn’t their childhood comfort food, or ours. Rice pudding was easy to make, exotic to our friends, foolproof, inexpensive, delicious.

[Illustration,  Pepperidge Farm Cookbook , c. 1970]

[Illustration, Pepperidge Farm Cookbook, c. 1970]

Our recipe came from an old-fashioned standard, Margaret Rudkin’s Pepperidge Farm Cookbook. We soaked raisins for a topping and always whipped heavy cream by hand to top the topping. Gilding the lily was our mantra straight through college, at least where food, parties, and dress were concerned. We didn’t always apply the philosophy to our studies — funny I should be a “Dean” now. But Charleston Academy classes always start with drinks followed by food, so perhaps none of this should come as a surprise.

Paella uses bomba rice, risotto: Arboria rice, both medium grain and starchy which do not make good puddings. This leaves long grain rice for puddings. Do not use ‘instant’ or ‘minute’ rice. Basmati and jasmine rice are excellent choices too. 

Pepperidge Farm Cookbook Rice Pudding

Preheat oven to 300 degrees.

Ingredients:

  • 1 quart whole milk

  • ⅓ cup rice

  • ½ teaspoon salt

  • ½ cup sugar

  • Dash of cinnamon

  • 2 tablespoons rosewater

Directions:

  1. Butter a 2-quart casserole. Put the rice in the casserole and pour in the milk. Add the seasonings and stir well.

  2. Bake for 3 hours, stirring every 15 minutes during the first hour to keep the rice from staying in the bottom of the casserole. 

  3. When cooked, sprinkle the rosewater over the top. Serve hot or cold, with or without soaked raisins (in brandy, cognac, or just hot water) and whipped cream.



Summer Salad #2: Porky Pig

Suzanne Pollak

Why do we love eating decadent fatty meals disguised as salads? Because everyone everywhere loves to be deceived, lulled into thinking their meal was extra healthy. But guess what? This salad is actually healthy, despite the indulgent addition of slow-roasted pork...

IMG_8400.jpeg

FRISÉE - A lettuce that balances the fattiness with its bitter bite and texture. Remember, one small head delivers way more volume than you can imagine once you separate the leaves and tear them into manageable, bite-sized pieces. Tearing is absolutely necessary. Who wants a mouth full 4” spiky leaves, delicious as they may be?

PORK - We like to make this the day after serving Pork Butt in Milk with Cabbage Slaw for dinner. If you and your guests were not too piggy (pun intended) then you'll have plenty of leftovers. Simply reheat in a frying pan over low heat, or in the turned off oven after roasting the eggplant. The pig will crisp right up.

IMG_8393.jpeg

EGGPLANT - Cover a baking sheet with parchment paper. Thinly slice unpeeled eggplant. Lay slices on parchment paper. Lightly drizzle olive oil on slices, turn over and drip olive oil on top. There is really no wrong way to do this. After years of making these eggplant slices, we can say for certain that sometimes they turn crispy, sometimes softer, but every time delicious! Roast slices in a 425-degree oven for 15 minutes, turn over and roast another 5-10 minutes, until golden brown on both sides. Some parts will blacken but that is okay. There is a fine line, a few minutes, between a little black, and the burn taking over the slice.

Après Eclipse

Suzanne Pollak

No need to call off the party after viewing the Total Solar Eclipse this afternoon. Make your friends a drink!

No need to call off the party after viewing the Total Solar Eclipse this afternoon. Make your friends a drink!

Q: What’s better than hosting eleven for dinner? A: Making cocktails for just a few!

This August, invite guests over for a Late Summer Old Fashioned. Serve with a platter of coppa, speck & pâté (we rely on Goat Cow Sheep) along with silver bowls full of almonds and heirloom cherry tomatoes. Easy Peasy!

Here's to make our signature cocktail, plus a tip on how to refresh your drink without overdoing it.

Late Summer Old Fashioned

  1. Fill cocktail glass with large cubes of ice. Pour in bourbon.*
  2. Sprinkle quite a few drops of peach bitters on top (five to ten according to your love of peaches) plus three or four drops Angostura bitters. 
  3. Top with soda, and garnish with a slice of peach and a cherry. 
  4. To slow down after one or too many drinks, without throwing in the towel, make this cocktail sans bourbon. In your same glass, refresh the ice, pour a speciality soda (Fever Tree or Mountain Valley), then top with a generous splattering of bitters. This concoction is as delicious as a real cocktail and will make you feel better in the morning.

*To use an old bartender's trick -- three to five second pours equal an ounce or two in the glass.

Cheers, and Happy Eclipse-ing, from the Academy's Summer School!

SUMMER PARTY PLAYLIST

Suzanne Pollak

Alain Delon, Brigitte Bardot, & Eddie Barclay beat the heat with style in St. Tropez. Where else?

Alain Delon, Brigitte Bardot, & Eddie Barclay beat the heat with style in St. Tropez. Where else?

Once you know what to wear to a mid- (OK maybe late) Summer eve cocktail party, you may as well just get gussied up and host one of your own. But you are going to need a signature cocktail -- perhaps a Paloma? -- and some choice tunes to make it all sing!

So we turned to our dear friend, Alex Admiral Collier, composer and music manager at Eastward Music for a summer playlist to help entertain guests and distract from the blistering heat. This playlist includes new and old songs alike, to usher in wistful memories of cooler, simpler times. Enjoy while imbibing with friends for a heightened sense of nostalgia while subconsciously creating new memories. CHEERS!