Whitney Aichner, one of Foster’s cooks, created this spicy salad, and it has become a favorite in the Market and on our catering menu. It’s delicious as a side dish or piled on whole-grain bread topped with sprouts or baby greens. Serves 8 to 10 1½ cups sweetened flaked coconut 4 cups shredded cooked chicken […]
Curried Dressing
April 21, 2013 by Leave a Comment
Makes about 2 cups of Dressing 1¼ cups good-quality mayonnaise ½ cup chopped parsley ¼ cup curry powder ¼ cup honey juice of one lemon 2 teaspoons salt 1 teaspoon freshly ground pepper Combine the mayonnaise with the parsley, curry powder, honey, lemon juice, salt and pepper in a bowl and whisk to mix […]
Classic California Cobb Salad
April 9, 2013 by Leave a Comment
There’s nothing very unusual about this traditional Cobb Salad–it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of–then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, […]
Red Wine Vinaigrette with Chives
April 9, 2013 by Leave a Comment
Red Wine Vinaigrette with Chives Makes about 3/4 cup 1/3 cup red wine vinegar 2 teaspoons Dijon mustard 1/2 cup extra virgin olive oil 2 tablespoons chopped fresh chives Sea salt and freshly ground black pepper to taste Whisk the vinegar and mustard together in a small bowl. Add the olive oil in a slow […]
Sweet Potato Spoon Bread
November 12, 2012 by 2 Comments
Spoon bread is like a cross between grits and cornbread, with a lovely dense, pudding-like texture set off by cornmeal’s fine grain. I don’t need an excuse to bring sweet potatoes into the mix- I’ve been known to add them to just about everything- but in this case they reinforce the silky texture of the […]
Autumnal Chicken Pot Pie
October 3, 2012 by Leave a Comment
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes 1 tablespoon olive oil sea salt and freshly ground black pepper 6 tablespoons (¾ stick) unsalted butter, plus more if needed 8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shitakes, or hedgehogs, cleaned and thinly sliced (3½ to 4 cups) 2 shallots, minces ¼ […]
Pea and Bacon Pirlou
September 8, 2012 by Leave a Comment
A Charleston classic, pirlou (a.k.a. purloo or pilau) is an everything-but-the-kitchen-sink rice pilaf that is the lowcountry contribution to the family of rice dishes, including jambalaya and gumbo, hailing from the rice-growing regions of the Southeast. Pirlous usually feature seafood of some kind—as you might expect, given their watery origins—but I like the way this […]
Blackberry Lavender No-Cook Freezer Jam
May 1, 2012 by Leave a Comment
Culinary lavender is available in the spice section of most supermarkets. Photo to the left by Thomas MacDonald. Recipe courtesy of Organic Garden Magazine. MAKES ABOUT 5 (8-OUNCE) JARS 6 cups blackberries Juice of 1 lemon (about 3-4 tablespoons) 2 teaspoons minced culinary lavender ½ teaspoon sea salt 2 cups granulated sugar 5 tablespoons real […]
Quick Pickles
April 10, 2012 by Leave a Comment
These can easily be made up to a week ahead of and stored in the refrigerator in an airtight container. MAKES ABOUT 1 CUP ½ cup rice vinegar 1 tablespoon sugar 2 tablespoons chopped fresh mint juice of one lime (about 1 to 2 tablespoons) 1 teaspoon sea salt ½ teaspoon freshly ground pepper 2 […]