15 results for tag: salad


Celebrating Southern Drawls, Southern Food and Southern Susan

When I remember Susan Shaffer, her very southern accent is the first thing that comes to mind. It always makes me smile. Twangy drawls were one of the things that Susan and I had in common. After twenty-five years of living in the Lowcountry, I've been able to tone my eastern North Carolina articulation down a good bit. Susan's cadence was a constant. Her words were always spoken slowly, softly and honestly. I miss my friend. With Susan on my mind, I'd like to share a few very southern recipes. This week's offerings are from a food photo shoot taken at my home a couple of years ago. Susan's husband, Mark, was the photographer, and Susan joined him at ...

On the Menu This Week

I wish I had a really good tale to share in this issue, but I don't. A combination of busyness and laziness has kept me at home for most of the week. I have, however, been trying some new recipes that I thought Vince and I would enjoy. So, they're my column for this week. Lucky for all of us, the recipes are easy and delicious. Each one boasts a brightness of fresh citrus. Great for dinner on hot nights, the Vietnamese Pork Salad and Beef Satay Noodles only need a chilled glass of wine to make a complete meal. Trust me, you'll love the icing on the cake. Excellent summer supper food!Vietnamese Pork Salad1 pound ground pork9 tablespoons fresh lime ...

I Guess That’s Why They Call It The Blues

When I was growing up, my mother's go-to salad was a wedge of iceberg lettuce topped with a blob of chunky blue cheese dressing. She and Daddy scarfed it up like it was candy. I turned my nose up. What was the appeal of this stinky, gooey cheese stuff? Of course, I swore that I would never eat blue cheese. And, once again I'm eating my words. I love blue cheese! I love blue cheese with so many things – on steaks, on salads, stuffed in mushrooms, melted over grilled vegetables, the options are endless. This week's recipes all feature blue cheese. You can choose your favorite variety. Personally, I like the stronger blues like gorgonzola. If you're ...

Sunshine Salads

Don't you just love the sunshine? I'm totally solar powered. I have to admit, I've been feeling a bit anti-social during the past few cold and dark winter months. And, I've been spending too much time at home eating my favorite comfort foods. Warm and bright days have been so good for my psyche and I'm feeling inspired again. This week I'm sharing three of my favorite (and delicious) slim-down salad recipes. Soon we'll be able to buy fresh spring and summer vegetables locally. Isn't it wonderful?Grilled Romaine Salad 1 cup mayonnaise ½ cup sour cream ¼ cup whole milk or cream 6 ounces blue cheese, crumbled 1 tablespoon shallot, finely grated 1 ...

Cooking with the Movies

Photography by Susan DeLoach PhotographyRoll out the red carpet! The 10th annual Beaufort International Film Festival is in full swing with film makers, directors, screen writers, movie stars and lots of film-loving fans. Food has always been a key ingredient on the big screen. The recipes this week feature a taste of five of our favorite films including Interwoven, a new film from Beaufort's own filmmaker, VW Scheich. It's not too late to purchase your golden ticket! For more information about the Beaufort International Film Festival and to purchase movie and event tickets visit www.beaufortfilmfestival.com. See you at the movies!p.s. Thank you, ...

Tuesday Night Supper

What should I cook for supper? Believe it or not, that's an almost daily question at our house. When it's just Vince and me at the dinner table, I'm inclined to try some new ideas. That's what I did on Tuesday. My broccoli salad recipe had originally consisted of broccoli, strawberries, salted cashews and toasted coconut, but when I couldn't find any pretty fresh strawberries, I had to resort to Plan B. Necessity is the mother of invention. It was also a serendipity. The combination of the flavors of the raspberries, pistachios and toasted coconut is fabulous! The dressing is slightly sweet and tangy. I still plan to test the recipe with strawberries ...

For the Love of ‘Shrooms

Thanks to the deluge of summer showers that we've been experiencing on Lady's Island, our yard has been full of all kinds of wild mushrooms. The neighborhood squirrels have been feasting, and sometimes gorging, on the various toadstools. Smart little darlings, they are. They can instinctively tell the delicious mushrooms from the poisonous ones. Vince and I have been going through a mushroom phase, too. Well, at least I have. Vince is kind of an unwitting accomplice since he's subject to dining on whatever I'm inspired to cook. Luckily for both of us, I've recently created a few really tasty mushroom delights. I made Mushroom Cobbler for the first ...

Bon Voyage, Aunt Bossy!

When I was a very little girl, maybe 4 or 5 years old, I remember my Mama inviting her lady friends over for lunch. She didn't host a monthly event, but the ladies came to our house for a fancy luncheon several times a year. The dining room table was set with the good dishes from the china cabinet and several card tables with crisply pressed tablecloths were set up to seat the additional guests. The ladies were most often the mothers of my friends from Sunday School and kindergarten. I can see Mama in a blue dress and pearls, hair freshly coiffed from the beauty parlor, entertaining flawlessly as she served chicken salad, tomato aspic, homemade ...

Last Minute Summer Luncheon

July is usually a slower month for Vince and me. Somehow, this year, it has turned out the be the total opposite. Vince is super busy with his work and I find that I'm still slap-in-the-middle of my wedding season. On top of everything, this morning no less, it suddenly occurred to me that I had a column due – and that I was two days past deadline. Yikes! I had no ideas and didn't want to go to the grocery store. So, I checked our fridge and pantry to see what I could concoct. I'm very pleased with the results. And, best of all, I had a yummy lunch waiting for Vince when he got back from his morning appointments. Necessity certainly is the mother of ...

A Taste of Paris – French Brunch

I developed a fascination with French food in high school when our French III class learned how to prepare a number of classic French dishes. French cuisine offers a rich experience that ranges from simple, rustic country dishes to elaborate gastronomic feats. With basic cooking techniques and a little practice, you can begin enjoying authentic French cuisine in your own kitchen in no time. The recipes and photos this week are from a “Taste of Paris” brunch that I donated to HELP of Beaufort's auction last year. Each course was paired with a French wine donated by Larry Bernard of Dataw Island. Bon Appetit!Baked Brie Dip with Sun-Dried Tomatoes1 ...