August 18, 2012
As it happens, the "Frogmore" appellation is derived from a location rather than amphibians. So you can relax. Frogmore stew is a classic lowcountry dish. We firmly believe in learning about and enjoying local foods, which is how we were introduced to the stew in the first place. We'd seen it on menus all over, but first tried it at Low Country Bistro. LCB is, by the way, one of the best restaurants in Charleston, in my humble opinion. The best thing about them is that they provide fantastic food at a reasonable price. So, if you ever find yourself in Charleston, hit up LCB!
Saturday is Farmer's Market day in the town I work at, and the market is good enough that we're willing to make the 40 minute drive a few Saturdays a month. It's also puppy-friendly and Kodi has many admirers there. We picked up the usual tomatoes, goat cheese and lamb stew meat, but were also lured in by the fresh shrimp. I'm starting to come around on shrimp and The Husband was about drooling over these huge, juicy bugs, so we got a bunch. I asked what he wanted me to make out of them, and we came up with Frogmore stew (though we did just steam a few as an appetizer. Amazing!).
This dish is fairly simple to make. I do strongly recommend making your own stock and crab boil spice though. The stock really makes or breaks the dish and if you use a commercial spice mix you'll risk having an overly salty stew. Seriously, it will take you just over an hour to make the stock and it's so worth it. The boil spice is a matter of moments to mix up!
1 leek (white parts), diced
2 cloves garlic, minced
2 stalks celery, diced
1 T EVOO
1 large tomato, diced
1 ear of corn, kernels removed
5 small red potatoes, cubed
2 c shellfish stock (recipe follows)
1 T crab boil spice (go find your own, I'm not sold on my recipe yet)
1/2 T Old Bay
1 andouille sausage, sliced
1 lb fresh shrimp, peeled and deveined
Water as needed
Sautee the leek, garlic and celery in the evoo for 1 minute. Add tomato, corn, potatoes, stock and spices. Simmer until potatoes are tender, 5-10 minutes. Add water as needed, probably a cup or two. Add the sausage and shrimp and continue simmering until shrimp are just cooked, 3-5 minutes. Serve with crusty bread or biscuits.
5 c shells (from shrimp, crabs, lobsters, etc)
1/2 onion, coarsely chopped
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic
Combine all ingredients in a pot over medium heat, with enough water to cover everything. Stir once. Do not boil. Keep just below a simmer, not stirring. As foam forms at the top, skim it off and discard. Cook like this approximately 1 hour or until color and flavor are both rich. Strain out solids.
August 10, 2012
If you weren't aware (as I wasn't until about noon today), it is National S'mores Day! I've been thinking about making my own graham crackers and marshmallows for about nine months now, so this was just the impetus I needed to get off my butt and go do it. Of course, it helped that it's the very last day of summer vacation. I'm a little stressed about starting the new job on Monday, and my usual reaction to stress is to cook!
I thought this was going to be horribly difficult but... no. Really. It took less than 45 minutes to finish the cracker dough and the marshmallows. Of course, then you have to wait for the dough to chill before rolling out and backing the crackers, but it wasn't hard at all!
I used Smitten Kitchen for both recipes: Marshmallows and Graham Crackers. I did do a variation on the marshmallows - instead of vanilla, I used pecan liquor. We just got this stuff down at Firefly distillery and I've been putting it into just about anything these days. Pecan whipped cream? Heck yeah!
Anyway, I'm not entirely sure I did the graham crackers right. My dough was very soft and wet and difficult to handle, even with plenty of flour. I made the small 2x2 squares because after looking at it I figured there was no way I would be able to transfer larger pieces to the baking sheet! In retrospect, my dough definitely did not look quite right - probably should have added more flour. Next time! The flavor is still fantastic, and so much better than what you buy in the store.
You know, I bet this is my problem: for all the "cracker" part of the name "graham cracker," they're really more like cookies, aren't they? And cookies and I just don't get along.
3/5 T butter
1 c all purpose flour
1/4 c whole wheat flour
1/2 c brown sugar
1/2 t baking soda
1 pinch salt
1/6 c honey
2/5 T milk
1 T vanilla
cinnamon sugar to dust
Chop the butter into 12 or so pieces and put in the freezer for 15 minutes. Meanwhile, combine flours, sugar, baking soda, and salt in your food processor. Add the chilled butter and process until crumbly. Add the liquids and process just until the dough comes together. Turn out onto a sheet of plastic wrap, pat down, wrap, and chill for at least 2 hours in the fridge.
Roll out the dough into a rectangle about 1/8 inch thick. Using a pizza cutter, slice your desired shapes: normal graham crackers are 4x4.5 inches. I made 2x2 cute ones. Use cookie cutters. Whatever floats your boat! Carefully transfer to a parchment lined baking sheet and chill again for about 30 minutes.
Preheat oven to 350.
Poke pretty holes in your crackers using the end of a wooden skewer. Sprinkle with cinnamon sugar and bake for about 20 minutes or until browned and slightly firm.
Powdered sugar for dusting
1 3/4 packets gelatin
1/4 c cold water
1 1/4 c sugar
1/4 & 1 T cold water
1 egg white
2 t pecan liquor or other flavoring
Grease the bottom and sides of an 8x8 or 9x9 pan. Dust with powdered sugar.
In your mixer bowl, sprinkle the gelatin over the 1/4 c water.
On the stove, heat water and sugar and salt together, stirring until dissolved. Boil without stirring until you hit about 240 degrees. Pour this mixture over the gelatin and turn on the mixer. Mix on high for about six or so minutes, until fluffy and white.
Meanwhile, use a handheld mixer to beat the egg white to soft peaks. Add to gelatin, along with the liquor, and mix just long enough to combine. Pour into baking pan and dust with more powdered sugar. Chill at least three hours.
Once firm and chilled, use a knife to carefully remove the whole thing from the pan. Use a pizza cutter to cut the marshmallows to the desired size.