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Filtering by Category: COOKING

Thank You Orbitz!

Suzanne Pollak

It's officially Oyster Season in the Lowcountry! For an insider's guide to the beauty of bivalves and Charleston's rich Winter traditions featuring them, turn to the Academy. The Dean does a class all about Oysters, available to book through the Restoration hotel -- a unique holiday office party, visiting guest retreat, or gift for extended family.

Read more via Orbitz.com below, and link to full article HERE...

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The Beach Club at Charleston Harbor Resort & Marina, South Carolina
At this hotel, produce isn’t the only type of food grown and harvested. In fact, the employees center on finding, roasting, and even slurping oysters and making sure guests can partake in this seafood bliss with a little guidance. The hotel holds an oyster class conducted by a Southern etiquette expert, Suzanne Pollak, dean of the Charleston Academy of Domestic Pursuits. She provides an insider’s guide to choosing the best seasonal oysters in Charleston, then teaches participants how to make a world class Oyster Pan Roast in a 1740s South of Broad house. Guests will take home recipes from the Dean and their own oyster knife for future “Southern style” oyster roasts.

Thanksgiving Cooking at the Restoration

Suzanne Pollak

Watch out, Turkey! This Thanksgiving, it's all about the sides... (John Eder via Getty Images)

Watch out, Turkey! This Thanksgiving, it's all about the sides... (John Eder via Getty Images)

There’s a deep sense of time and place in the dishes we remember, reflecting our family’s lineage and our own hometown heritage. Master the most beloved Southern staples with the Dean of the Charleston Academy, in a Thanksgiving Sides Class at the Restoration Hotel on Wednesday, November 15th, 6-8PM.

Despite the millions of "How To" articles published this time of year, the best place to learn is from an expert. For more than thirty years, the Dean has hosted holiday meals, and no gatherings were more anticipated then her Thanksgiving dinners for twenty. This class involves cocktails and feasting on Academy trademarks -- Pumpkin Soup, Ham Biscuits, Ginger Roasted Beets and more -- as well as hands-on cooking: Lady Peas, Creamed Butter Beans, Spicy Collards, Mashed Turnips, and Medway Sweet Potatoes. 

Leave with a personalized Academy Handbook, fresh ideas, new recipes, plus tips on shopping, clean-up, and centerpieces. Tickets are $150/person, available to purchase HERE.

What's for Dinner?

Suzanne Pollak

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Though we've only had a fleeting taste of brisk Fall weather in Charleston, it's still fun to pretend. Go ahead! Crank the AC, bundle up, start a fire, put on on a jazzy record, and get some Rigatoni with Braised Beef Sauce going.

This dish happens to be one of our favorites around this time of year, when it's too hot to be standing in the kitchen all day but cools off enough at night to tuck into a hearty dinner. Plus, it couldn't be easier to make -- you can even prepare the beef sauce in advance and freeze for busy school nights -- and feeds a crowd. 

Happy Fall y'all!

Everyday Cooking at the Restoration

Suzanne Pollak

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We are so excited for the upcoming Everyday Cooking Class with the Dean at the beautiful Restoration Hotel! "Nothing expresses the warmth and charm of classic Southern Hospitality better than a delicious home cooked meal. Join us for a cooking class that will lovingly walk you through every part of the process, from shopping to chopping to serving. It’s guaranteed to be a class you and your family will treasure for many years (and meals) to come."

But this is NOT just an ordinary cooking class. We will also discuss the importance of structuring daily meals, rituals and traditions. We will talk about manners, dinner conversation, dealing with boredom, and different food cultures. Hopefully students will leave with some delicious recipes and a few new skills, plus a new perspective on the time and energy spent in the kitchen as a way to make life more rich and rewarding. 

THURSDAY OCT 26 | 6–9PM THE EXCHANGE SUITE AT THE RESTORATION

For tickets, please click HERE to go to Eventbrite or contact the Concierge at 843.518.5119. $175 per person.

Starry Starry Nights

Suzanne Pollak

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Even though my family lived in Enugu, Nigeria, for a few months before evacuating during the Biafran Civil War, we established our daily rhythm right away. Living as nomads, what kept us tethered to normalcy was structure. My all-Nigerian school had walls four feet high, red clay in the courtyard; sewing classes for the girls, gardening for the boys; scripture in the mornings with a teacher wielding a long ruler, ready to whack you on the head or hand if your pronunciation of Old Testament names was off. That’s when I learned my fainting trick. I could pass out before I got called on. I almost broke my two front teeth using this ruse one too many times. 

After school I did as the school boys, tending to my own vegetable patch in our huge backyard, or else I visited the zoo with no cages down the road. Night times were for walking down the road, skipping over snakes, drinking with the neighbors who had naughty monkeys that finished everyone's half-empty cocktails. Sometimes, after dinner, my father and I sat in his library listening to the Voice of America radio. But it was evenings on an upstairs terrace, listening to the sounds of Africa that I liked best -- the frogs, the animals, the night times sounds, the symphony of nature. Once the blackness of night descended, always at 6 p.m. sharp (no Daylight Savings Time) the stars danced across the sky and my father taught me about the constellations.

Remembering the stars and sounds makes me think of the Cole Porter song Night and Day: like the beat beat beat of the tom tom drum when the jungle shadows fall... I recall wondering where I belonged in the world, and, of course, the taste of shoe string potatoes. The only thing our cook made that was actually delicious were shoe string potatoes. To this day, I prefer those tasty fries to the plain old American French fry. They are crisper, quicker, and even good when cold. For slightly healthier version that is equally delicious, try Fried Zucchini, the Academy way.

XO, the Dean

So Long Tomatoes

Suzanne Pollak

Photo by Landon Neil Phillips for CAoDP.

Photo by Landon Neil Phillips for CAoDP.

Invariably there is an abundance of tomatoes at the end of the season. Now is the time to take a day and several bushels of the fruit to make sauce and can juice for the months ahead. A classic seafood stew in tomato sauce couldn’t be easier, quicker or more delicious. It makes a fantastic weeknight, work night, school night dinner. And once you've tasted homemade tomato juice, you will be ruined for any store-bought version. Concoct the world’s most delicious Bloody Mary on football weekends or for a weekend brunch... 

Tomato Sauce

We give no amounts in this recipe because you do not need any! Only common sense. In a large pot over medium heat, sauté a chopped onion until translucent, add a few cloves of sliced garlic and continue cooking until caramelized. Fill pot halfway with coarsely chopped tomatoes and continue cooking uncovered until thick, about 45 minutes. Add course salt and freshly ground pepper to taste. When sauce is cool, pour into Ziploc bags to freeze. 

Squid Stew

Squid Stew is our new favorite go-to stew, but any shellfish or firm white fish will make it delicious. Scallops, clams, shrimp, Dungeness crab, Alaskan King Crab (flesh removed and cut into long pieces), monkfish (tastes like lobster), are all fine on their own, but if choosing is too difficult, combine for a tasty treat. This recipe is loose because it's up to you to decide how many olives you want, how much garlic you like (for us: plenty!), ditto with the capers. 

  • 2-3 cups Tomato Sauce
  • 3/4 lb. Squid tentacles 
  • 1/4 lb. Squid tubes, sliced 
  • Garlic, coarsely chopped
  • Capers in liquid
  • Black olives, pitted
  • Oregano 
  • Pepper

 In a large, heavy-bottomed pot over high heat, sauté garlic, capers and black olives in olive oil. When brown, add squid tentacles and tubes, plus two or three cups of tomato sauce to cover. Turn heat down and simmer until liquid reduces and squid is done, about ten minutes. Never overcook squid! If you do, they turn to rubber bands. Serve in a shallow bowl with a large crunchy crouton on the side. 

Mrs Alice Wanner's (1869 - 1958) Tomato Juice

It was pretty radical stuff to drink tomato juice in Mrs. Alice Wanner’s day. Tomatoes weren’t eaten much before she was born, still recovering from their reputation amongst colonists as purely decorative. (Legend even has it that Colonel Robert Gibbon Johnson ate an entire basket of tomatoes on the steps of the local courthouse in 1830, simply to prove to onlookers that they would not send him into fatal convulsions with their poison, as expected.)  So Mrs. Wanner was obviously a domestic diva. This recipe is courtesy of her great-granddaughter, Kathy Phillips, and makes about ten quarts:

  • For the juice, you'll need thirty pounds or more tomatoes. This all depends on how juicy they are; you may need as many as fifty pounds. Wash tomatoes, trim off stems and any dark spots, quarter. Fill a large pot and bring to boil. Boil hard for ten to twenty minutes, until they are soft and liquid-y. Meanwhile, sterilize quart-sized Ball jars and heat flat lids in simmering water.
  • Put Foley food mill or a tight weave strainer over a second large pot. Ladle in tomatoes and crank mill, or use ladle in strainer to mush and push until all juice goes into pot, leaving behind skin and seeds. Keep doing in batches until juice fills pot. Bring juice to boil and then ladle into sterilized, seasoned Ball jars to about 1/2" from top. To each jar, add: 1 tsp. salt, 1/2 tsp. celery salt, 1 tsp. sugar, grind of black pepper. Remove bubbles. (Use a teaspoon and go around the edge of the top of the juice where bubbles collect. Then wipe the rim clean, plunk on the flat lid, and screw on the ring.) 
  • Place fresh lids on jars, tighten ring, and set aside to "ping." Then they are sealed and will keep up to about three years. Beyond that they start to lose flavor. This process of cooking tomatoes and making the juice will be done many times, maybe four or more depending on the size of the pots you are using. So use big pots. 

For a Bloody Mary, simply add vodka, Worcestershire, lemon wedge and dash tabasco. Top with to Ms. Wanner's fine juice!

Lamb Tagine

Suzanne Pollak

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In my African childhood, we ate dinner in Middle Eastern restaurants every single Sunday night for eighteen years. The Moroccan, Lebanese, Turkish, Indian, Iranian flavors bring back memories and feelings from my childhood. Every time I smell the sweet, savory spices of tagines, I am transported to the moments when I first tasted these flavors on my tongue.

These were dark little hole-in-the-wall restaurants with beaded strings for doors; a mother or grandmother standing over a tiny stove in the back; a waiter, her relative, placing plates of food we didn’t order all over the table, family specialties. Fancier restaurants with maîtres and head waiters presented us menus and explained the various dishes and their virtues. Whatever style of place, out tables were covered with feasts ensuring we sampled the Middle Eastern world through our taste buds. 

There was no such thing as: I don’t want that, I only eat white buttered pasta, No vegetables! How did today’s children get so damn picky? Consider bringing the world into your house through nightly meals. Pay attention to what you feed your children. You are making memories, even though taste, especially through taste. 

LAMB TAGINE

  • 2-1/2 lbs. lamb shoulder 
  • 2 tbsps. ghee
  • 14 oz. can whole tomatoes
  • 1 preserved lemon, chopped
  • 4 whole garlic cloves, peeled
  • 3 small turnips, chopped
  • 3 carrots, peeled and roughly chopped
  • 1 fennel bulb 
  • 4 dates, halved
  • Handful baby cippolini onions, peeled
  • Ras El Hanout, dry rub plus medium-sized dash
  1. Coat lamb shoulder in Ras el Hanout dry rub four hours in advance of cooking.
  2. Preheat oven to 350 degrees. Sear shoulder in medium skillet using ghee. Place in tagine dish and layer remaining ingredients on top.
  3. Put tagine (lid on) in the oven. After about an hour and a half of cooking, the aromas will begin to round out. The dish is done in two and a half/three hours, when meat is falling off the bone. 
  4. Enjoy adding these exotic tastes to your very own flavor bank!

A Case for Tarte Tatin

Suzanne Pollak

A tarte tatin is best of American pie but adds a French twist, perhaps most fitting in these days between Independence and Bastille Day. Since South Carolina peaches are at the peak of perfection, why not try using seasonal fresh fruit instead of the traditional apple?

Adding to the inherent deliciousness of caramelized fruit edges, making a tarte tatin is even easier than pie. For starters, the dough only involves two steps: making the dough and rolling the dough. No fitting dough into a pie pan, stretching it, wondering, Will go up the sides of the pie pan all the way around? Will I have enough dough to make strips for a lattice top? Then there is the chore of decorative edges on the crust using fork tines or thumb indentations. Pies are wonderful, tasty and works of art, yes, but a tarte tatin is all that and more! 

The extra sizzle comes from sautéing the tart when it emerges from its thirty minute bake so that the fruit edges crisp up and turn dark golden. To guild the lily even more, whip up a cup of heavy cream for a side spoonful. Vanilla ice cream is delicious, but if you are sticking with the French theme, then homemade whipped cream is heavenly. Bonus: your arms get a tiny bit of a work out. 

Pies and tarts say and do so much. It's the baker whispering to the eater (even when the eater is the baker herself), I love you, and all is right in the world...at least for this moment. Fruit tarts and pies satisfy, soothe, and signal Summertime. Paired with a cafe au lait, left over slices make a healthy and indulgent breakfast. What else so small can deliver so much satisfaction? 

Find the full recipe for Peach Tarte Tatin HERE...

The Makings of a Pork Chop

Suzanne Pollak

An advisor to the Academy, the Minister of Meat, maintains that a pork chop is harder to perfect than a steak.* We all know where a pork chop comes from** but not many of us know the simple secrets to cooking a chop that will blow your mind this time, and every time.

What we don’t want is a grey pork chop. A grey chop means the heat wasn’t high enough. It means that you were chicken. Don’t get chicken with the pig. The difference between chefs and home cooks is that chefs are not afraid of high heat. The pork chop goal is juicy pink inside, crispy fat on the outside. The difficulty lies between crusty on the outside and tender on the inside. The following are the Pork Chop Poobah’s exact directions for the perfect pork chop, which he follows to the letter every time: 

  • Pork chops 
  • Fresh sage leaves
  • Pears, apples or peaches, thickly sliced***
  1. For starters, buy your pork chops from the best butcher in town. It is literally impossible to make an inferior pork chop superior. In Charleston we go to Ted's.
  2. Heat a cast iron skillet over high heat. When surface is hot, pour a generous slug of olive oil in pan. You are not frying the chop, but you need more oil than a bare sheen. Using enough hot oil is the reason why the fat crisps and becomes delicious. This heated oil is definitely going to splatter, so wear an apron to protect your clothes, and know you will be wiping the stove and floor near the stove during clean up time. Your stomach and loved one’s stomachs are worth that hassle. 
  3. When the oil starts to pop or "spit" (about thirty seconds), lay the pork chops in pan and leave the chop alone for exactly five minutes. Then turn the chop over. The Pork Doctor says that the second side is the creative side. Not to make you crazy, but he says listen to the vibe. The Dean’s translation: depending on the chop’s thickness, temperature of pan surface, even the humidity, the second side is done in three to five minutes. After cooking pork chops a few times you will know exactly when it is ready by touching and looking. Until that time comes, know that your chop is finished when the second side’s fat is crispy but the interior is pale pink. Stick a knife tip into middle of the meat and take a look at the color. It’s a fine line between pinky perfection and grey overtones.
  4. When you turn the chop to the second side, place sage leaves and slices of pears around the chops. Both leaves and fruit will be ready in two minutes, when browned and crispy. If the chops need another minute, remove the sage and pears with tongs onto a paper towel first, and then take the chops out.
  5. Serve pork chops with sage and pears on the side.****

*Why is a pork chop harder to cook than a steak? Steak is more forgiving. Cooking a streak properly means charring the outside and leaving the inside rare. You can guesstimate by looking at the thickness. There is more leeway between black and blue rare and overdone for a steak than there is for a pork chop. 

**A pork chop is from the loin of a pig, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.

***Fruit and pork go together like Fred & Ginger. Use apples or pears in the fall and winter, peaches in the summer.  

****For a colorful feast, serve alongside sautéed yellow wax beans and roasted cauliflower.

 

Centerpiece for a Mother's Day Feast

Suzanne Pollak

The Dean makes it her business to meet passionate home cooks who keep salmon secrets up their sleeves. Each new way with salmon winds up being her newest excitement. Last summer, it was French -- the perfect marriage of poached salmon, fresh tarragon and heavy cream.

Now, a new salmon master has emerged to reveal an innovative, easy recipe pairing salmon with dill, making each tastier together than individually, as with any good match. How did the new King of Salmon know that combo would work? What lay at the heart of his recipe is a deep understanding of links between flavors. Dill has a nervy, clean taste that benefits rich fish. Dill is complex, demanding and opinionated, very much like the creator of this recipe. Three forks up to the newest King of Salmon.

Here is his deceptively simple recipe for Salmon with Dill:

  • Salmon (Not farmedWe use Scottish Salmon from Ted’s Butcher Shop, flown in fresh every day. Using a whole side is very impressive but you might have to cut into two pieces to fit into 9” sauté pans.)
  • Olive oil
  • Dill
  1. Preheat oven to 475. 
  2. Heat sauté pan over high heat. When hot, pour enough olive oil to cover bottom of pan. Let oil heat for twenty or thirty seconds, then place salmon skin side up for two minutes. Using a spatula turn salmon over, to skin side down, and continue cooking for another two or three minutes,  depending on thickness of the piece.  Remember, the oil will splatter, so wear an apron.
  3. Cover top of salmon with many sprigs of dill, then place sauté pan (with salmon) in oven for seven minutes. If salmon is on the thin side, check after five minutes. Dill’s feathery fronds will crisp, the salmon will be succulent and you will be a star! 

 

The Right Tools for the Job

Suzanne Pollak

Angles matter. Whether cutting garlic cloves to release the most flavor, testing the doneness of steamed cauliflower, or simply choosing a spatula -- it’s all about esthetics & practicality.

Tony Hendra, Charleston Academy's Dean of Wit, likes to thinly slice his garlic because "the large combined surface area of the garlic means it releases its flavor faster and more fully when it hits the oil. Also crispy sautéed garlic slices are one of the great toppings for pasta, fish, and veggies (e.g. haricots verts.) In fact they're up there with 'amandine' or crispy sautéed almond slices. Sometimes I mix them to make my own special amandine.

I rarely mince unless I'm in high heels.  I only chop wood and suey."

We often use the term "Goodfellas thin" in reference to the famous scene in which lead character Henry Hill (Ray Liotta) describes how mob boss Paulie Cicero (Paul Sorvino) prepared dinner while they were doing time: “In prison, dinner was always a big thing. We had a pasta course, then we had a meat or a fish. Paulie was doing a year for contempt and had a wonderful system for garlic. He used a razor and sliced it so thin it would liquify in the pan with a little oil. It’s a very good system.”

When testing the readiness of steamed vegetables, people often use the tip of a knife. The Dean has learned that sometimes a knife tip is wrong for the gig. Using the tines of a fork with cauliflower is better. Three or four prongs provide greater surface area for poking and give a more accurate decision of doneness. 

Finally, the almighty spatula. The angle of the spatula makes the utensil more, or less, useful. In the photo, the top spatula, by Oneida, will enable the cook to slide food from the pan without having to tilt a screaming hot object.

In the kitchen, you're only as good as your tools. And remember, it's never the oven's fault...

I Heard You Twice the First Time

Suzanne Pollak

When it comes to managing uncommunicative teenagers, your home is the ideal place to get this surly age group to start talking to you. The second most ideal place is your car, essentially the family home on wheels.

A well-known fact is that everyone feels comfortable in anyone's kitchen, even young adults. So set up an environment that puts teens at ease around a kitchen island or countertop, and organize a project making gnocchi together.  Making and forming gnocchi will be a learning experience, no matter how expert you are already. (If you are frightened by the prospect then get the Academy to do the teaching.)

Here's what happens when you are creating something with your hands and concentration is needed: brains are 75% occupied with task at hand, which makes the other 25% of motor functions relax. Don't ask the Dean why but she knows this is a proven fact after raising four of her own children. Talking subjects can be about the steps to making the gnocchi, a completely non-threatening topic which offers lots of areas for delving into -- food, culture, nutrition, taste. Not to mention that a hands-on experience is always more fun to do with someone else, because you become pals in a project instead of adversaries.

If you can get into a routine (maybe once a month) a one-on-one tradition may start and memories will be made, believe us! Once a skill becomes more familiar and less scary, there is always opportunity for laughing at mistakes which will definitely occur, being proud of the final product, and creating a delicious dinner. With patience, the space will arise for talking about other, more personal subjects...maybe not on the first try but eventually. Number one key: don't ask penetrating questions, which moms can be expert at doing.

Nightly dinners are the time and place to become an active listener. Ask questions that need more than a yes or no response, but remember, not too personal! The big mistake is to do all the talking or give too many opinions. Allow these teenagers of yours time to answer a question so they can formulate what they want to say and how. Let these guys be the smartest ones in the room. Every person needs that. 

Life Hacks for MEN

Suzanne Pollak

Because men need the Academy* too...

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The Dean recently taught a class full of gents looking for ways to improve their life at home. Her sure-fire strategy? Feed your beloved breakfast in bed!

Three words:

  • FLOWERS. When arranging, it’s all about color, scent, and simplicity. Pink or red is the color of love. Tulips and daisies are beautiful; lilies and roses smell divine. Combine to up the ante (but careful not to crowd the vase.)

  • FRITTATA. Remember, a frittata is just an open-faced omelet. The latter cooks quickly over high heat, while a frittata goes low and slow. Omelets are folded when the eggs are still runny; a frittata is firm, flat, and round. No special pans required, but it should be cooked on both sides. Of course, you could flip in mid-air like a boss, or it’s perfectly fine to employ your broiler. There are an endless number of fillings you can add to a base of eggs (3/person, freshly laid if you can find them), a splash of cream, salt & pepper -- tomatoes and basil, asparagus and creamy cheese, or even any meat/vegetable leftovers you have in your fridge. Try it! See if it’s not delicious.

  • FANTASY. It starts with dessert in bed. You can venture away from alliteration, or you could serve Fruit (cored pears, filled with liquor, sprinkled with sugar, and passed under the broiler for a few minutes) and Fudge Cake. Choose your own adventure. You’re also going to need whipped cream, which everyone knows has multiple uses. Make arms strong hand-whipping** and vastly improve, along with a splash of brown liquor, an otherwise ordinary cup of coffee.

Most importantly, Fellas, don’t forget to clean up! The whole point of breakfast in bed is to show the love, and appreciate this fantastic catch of a person who does so much to make your life better. So, if you leave a big greasy aftermath in the kitchen, then you have just ruined all the love vibes you worked so hard to create.***

Join us next week for Class Two: In the Bedroom...where we’ll teach the fine art of making the bed somebody actually wants to jump into.

 

*And feminism!

**Thou shalt not mention “aerosol can” in the hallowed halls of the Academy.

***Unless, of course, you are in the thick of new romance, then all is forgiven.

 

 

No Time for Foolishness

Suzanne Pollak

Recently the Dean heard news she cannot like; in fact, it has her recoiling in horror. Say it ain’t so! That people the Dean knows, and knows of (with children no less) have not turned their stoves on for over six months -- told like a brag, even with pride! This is foolishness beyond belief. These people are missing out on some of life’s greatest pleasures: relaxation, creativity, bonding, feasting at home.

Here’s what else these fools are missing:

  • eating healthier meals,
  • making the kitchen (instead of TV) the heartbeat of the house,
  • teaching children manners, healthy eating habits, patience, focus and concentration by simply sitting at the dining table, 
  • and one of the most joyous daily occurrences, spending time together with people you love eating food you love.

The Academy cannot help these folks. Is there an Academy out there for common sense?

Sage Advice

Suzanne Pollak

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The best cauliflower the Dean ever tasted (since FIG tragically removed their famous mustard-y cauliflower from the menu) was the result of a sage bush gone wild, spreading its branches thither and yon. My host in Merviel, clasping his antique kitchen cleaver in his right hand, chopped several branches off the bush, using the vegetation as the foundation for his cauliflower brainstorm. Into a steamer went the sage branches, the cauliflower florets laying on top. The moment the florets were tender, he discarded the sage and tossed the cauliflower with a little butter. The cauliflower was like perfume, infused with sage, a surprisingly wonderful marriage of flavors. File this away for Thanksgiving of course, but don’t wait! Get yourself some sage, a head of cauliflower and steam away. You are welcome!

Shrimps in Garlic (and in Soup)

Suzanne Pollak

The Dean is obsessed with the killer Gambas al Ajillo her host made in Merviel, France. The classically simple Catalan recipe is the perfect treatment for the #1 ingredient in Lowcountry cooking: SHRIMP. We suggest you use the peels to make a fantastic starter soup, perfect for appetizing your dinner party guests when you are still at the stove...

  1. Remove heads and shells, leaving tails on, of 3 lbs. shrimp. Put the peeled shrimp in one bowl, the heads and shells in another. Toss peeled shrimp in 2-3 teaspoons of coarse salt and refrigerate for 20 minutes. (This step makes the shrimp tastier, crustier when cooked, and removes any water shrimp might be holding.)
  2. In the meantime, prepare a stock using the heads/shells and equal parts water and white wine to barely cover the shells. Add a little salt and simmer until all "shrimpiness" is released from the shells. In 15-20 minutes the liquid will taste like fish stock. Strain. To finish, measure six demitasse cups of strained stock back into the pot. Taste, and a stronger flavor is needed, boil the strained liquid for a few minutes to concentrate the flavor. Add a tablespoon of heavy cream, or more to taste. The goal is to add body and creaminess but not too much, or the cream will take center stage. Finally add a capful, or two, of Pernod.* Grind a few black peppercorns and your miniature cup of sensational soup is ready to go. Guests can sip while watching you stand in front of the stove sautéing your shrimp...
  3. Slice large garlic cloves very thin.** Slice cloves longways because you want as much garlic surface as possible in the oil for release the most flavor. Pour 1/4 inch of Spanish olive oil to cover bottom of a large sauté pan. (The oil and garlic is a fantastic sauce for dipping bread into, but in this case more is not more. If an abundance of oil is used to make 'extra sauce' the shrimp flavor will be masked). Over medium high heat, add the sliced garlic and a sprinkle of espelette (or a whole red hot pepper) until garlic is lightly browned, about one minute. Add all the shrimp and stir until just pink, two to three minutes depending on size of shrimp.

Serve immediately with a loaf of crusty bread and plenty more white wine! There is not an easier or more delicious dinner party to be had, on either continent.

*TIP: When adding cream and Pernod, remember you can always add more but cannot take out.

**Another TIP: Try to find large fresh garlic bulbs, some of our papery ones are basically tasteless.

The Stock Broker

Suzanne Pollak

Stock is an ongoing project at Chez Host of the Dean while she is on vacation in the South of France. This household wakes up each morning to the smell of stock simmering away on a back burner while the host, a dedicated amateur cook, swims laps and bikes miles, already having started his stock at sunrise. He repurposes last night's roasted guinea hens or quail bones, and any left over wine* in today’s stocks -- not one iota wasted in his kitchen. His liquid ratio is half water half wine (red, rosé or white, but definitely some red to add body.) 

A few hours later, when today’s stock from yesterday’s roast is strained, the stock becomes a foundation for gravy, a liquid for stew, a spoonful to flavor salad dressing. Even though these bones have already roasted and simmered they are not thrown away. They have more flavor to give! After straining the stock, the Stock Broker pours boiling water over the bones, and even more nourishment and flavor is released; this liquid is the beginnings of tomorrow’s stock.

*The very first night eleven diners consumed twenty bottles of wine. Not sure if any was left over for the making of stock. 

The Blues

Suzanne Pollak

Recently, the supremely original Madame Magar stopped by for an Academy lunch, bringing along her sumptuous Indigo-dyed silks, linens and baskets. The artist AKA Leigh Magar remains widely known for her handmade hats sold at Barney's and beyond. But her current "life's work" harvesting and hand-dying with Indigo speaks to the legacy of Eliza Lucas Pinckney, who championed the crop on 18th-century Carolina soil.

A quilt, featuring Eliza Pinckney's profile, hand-dyed and stitched by Mme. Magar.

A quilt, featuring Eliza Pinckney's profile, hand-dyed and stitched by Mme. Magar.

Two years ago, Magar moved from her Charleston home to a Clark & Menefee-designed house on 400 acres in rural John's Island. She planted her own heirloom seeds there and eventually discovered Indigo plants growing wild in the backyard! Instead of making Indigo powder like Eliza Pickney did, Madame adheres to the ancient methods of the Greeks and Romans, soaking Indigo leaves to prepare the dye, and then dipping the softest silks into her dye to fashion napkins, tea towels, aprons, handkerchiefs and scarves. 

The Madame at work...

The Madame at work...

On stacks of indigo-dyed napkins.

On stacks of indigo-dyed napkins.

So, in honor of the Madame of Indigo, we threw an Indigo-themed luncheon. Naturally, front and center stood the Academy Salad, this time gloriously embellished with crispy slices of blue potatoes plus roasted Mepkin Abbey shitake mushrooms. To really guild the lily, the croutons were smeared with whole milk ricotta and drizzled with olive oil. Local heirloom tomatoes added red and yellows to our blue salad. Dessert was more blues in the form of blueberry pie! Who knew the blues could be so delightful?

Pie is for Lovers

Suzanne Pollak

A weekly Summer Pie ritual serves as a solution to deliberating over which pie to make -- peach, cherry, blueberry, gooseberry, strawberry or rhubarb?

A weekly Summer Pie ritual serves as a solution to deliberating over which pie to make -- peach, cherry, blueberry, gooseberry, strawberry or rhubarb?

Commit to baking a pie each week. A kitchen habit established for a few Summer months accomplishes the following: happy family members, tasty and healthy (if you adjust sugar amounts) desserts on a regular basis, a handy surprise for last-minute vistors, a comforting practice for you to look forward to, and the inevitable title of Expert Pie Baker. After all, it doesn't take 10,000 hours of experience to become the best pie maker on the block.

To guide you, a few simple rules of the Academy Crust, and everything in between:

  • Frozen butter is your friend, as it keeps dough flaky. You can even grate it into dry ingredients to avoid a mess.
  • Kneading the dough is a good thing, making it supple and easier to handle.
  • Wax paper is a no-no! Instead, use Saran Wrap for storing or rolling out dough.
  • Prepared dough can rest for two days in the fridge or else rolled immediately, filled and shoved in the oven right away. The most discerning baker will neither know nor care.
  • Bake pie in glass pie dish on floor of oven for crust worth devouring.
  • Picking fruits? Juicy, ripe, local are the key concepts.
  • Pies do not like to be stored in the refrigerator. Lay a piece of wax paper on top of pie and leave at room temperature. It will stay good for for up to 3 days, although sure to be devoured in less. 

So many choices are exactly why pie is never boring and much more interesting than cake. Summer pie, Winter pie, tomato pie, even four-and-twenty blackbirds pie! Crostatas vs. crumbles vs. double crusts? What’s complicated here? All are great. Try each and let your children vote. Include your children early and often on important family decisions. Lattice vs. open vs. closed tops? Same as above. Healthy, hearty dinner and dessert conversations will ensue. No one will be on the iPhones when pie is on the table. A difficult discussion coming up? Serve pie to help the medicine go down more easily. 

P.S. There's nothing like sharing a piece of pie with your sweetheart. Two forks plus one slice = love at first bite. Want to seduce a certain someone? Bake them a pie. Serve with a seductive wink. Searching for a heavenly Summertime treat? Start the day with a piece of leftover fruit pie and hot coffee. Rinse pie plate & repeat.

White Lighting

Suzanne Pollak

It's never to early to be thinking of Winter cockails, especially when one friend gives you a GREAT gift and another, an even better idea! The gift was a large mason jar filled with Moonshine, and the idea was what to do with all that white whiskey.

Cameron Eubanks, star real estate agent and super star of Bravo’s Southern Charm, presented the Dean with a bottle of Moonshine made by one of her husband’s patients.  Another friend, who happens to be Director of the esteemed Metropolitan Museum's Collections, came for dinner, spied the hooch on the kitchen counter and immediately recommended soaking cherries in the elixir.  Is everyone at the Met a painting, sculpture AND cocktail expert? 

Being the ever-resourceful leader that the Charleston Academy requires, the Dean knows a genius idea when she hears one. Once the mason jar was opened, the aroma intoxicated in the most delicious way, defying hooch's longtime reputation as a toxic, radiator-strength, not-to-mention sometimes illegal, hillbilly concoction. By the following morning the counter in the Academy’s lab was covered with jars filled with cherries and white lightening. 

Twenty four hours later and tonight is the NIGHT to bite into the cherry (because who can follow Carrie’s advice and wait?) For a dinner party dessert, we'll serve a moonshine cherry sitting atop scoops of vanilla ice cream and roasted peaches for an Academy Sundae. The next taste will have to wait until October, Old Fashioned month, when we will serve our trademark cocktail in a flat-bottomed crystal glass, embellished with a twist of citrus, Party Ice, and cherries bursting with hooch.

P.S. POP QUIZ! What is the best part of attending class at the Charleston Academy of Domestic Pursuits, besides learning how to live a more beautiful life? The answer: No other institution of higher learning starts class with a cocktail!