High, Low, and In Between, pt. 2, rev. ed.

I'm sure there were some who questioned the sanity of driving 1,800 kilometres (each way!) to spend Christmas in Charleston, but to us it made perfect sense to spend the holidays in the Holy City.  And it was definitely something of a pilgrimage.

For one thing, just crossing into South Carolina taken on its own is a big deal, as anyone who's ever made the trek by car down to Florida will tell you:  SC is when you start to see the palm trees, and when the air starts to get a bit balmy.

We were also looking for culture, and history, and architecture.

But most of all, we were looking forward to Charleston's renowned cuisine.  And if the weather was nice, all the better.

 fig. a:  ocean time

A Charleston, SC primer:

This is a city that contains a truly mind-boggling number of churches and ex-churches,

 fig. b:  ex-church

not to mention an impressive number of Synagogues, all of which are a big part of the reason the city earned its moniker.

Its historic districts are riddled with mysterious alleyways.

 fig. c:  mystery lane

Its architecture can be quirky,

 fig. d:  shell building

and its cemeteries spooky.

 fig. e:  Magnolia Cemetery

It's a city and a region haunted by its history.





 figs. f, g, h:  Magnolia Plantation

It has a very unique landscape, one that is oftentimes dominated by the marshes and wetlands that made it a natural for rice production.



 figs. i, j:  wetlands

It's a region of independent-minded characters,

 fig. k:  shrine

many of whom we instantly recognized as kindred spirits.

 fig. l:  kindred spirit

And it's safe to say that these people are serious about their food, and that the region is positively abundant with fruits, vegetables, legumes, and seafood of all kinds.





 figs. m, n, o:  Ruke's!

Ruke's, in Mount Pleasant, SC, was our local farmstand.  We were astounded by the plenitude we found there--in December!--and we made a point of loading up on collards, black-eyed peas, field peas, butter beans, and pecans before we left.

 fig. p:  peas and "peacans"

We also loved Ruke's boiled peanuts and quickly got hooked on the habit of throwing our very own Happy Hour at our B & B with some hot boiled peanuts and a couple of ice-cold beers.

Of course, Ruke's wasn't the only local stand offering boiled peanuts.  We found them all over the place.

Now, we didn't actually try the boiled "p-nuts" at this establishment, but we did buy some of their insanely delicious raw honey,

 fig. q:  p-nuts

and we also had quite a run-in there.

 fig. r:  squatch!

If Ruke's was our favourite farm stand, Timbo's was definitely our favourite boiled peanuts cart.  His boiled peanuts were piping-hot, they were seasoned to perfection, and the Timbo's experience came complete with a super friendly mascot--Max, the Australian shepherd, who was kind enough to let me photograph him (along with Timbo).

 fig. s:  Timbo's

And if Ruke's was our favourite farm stand, and Timbo's our favourite boiled peanuts joint, well, there's no question that Martha Lou's was our favourite soul food kitchen.

 fig. t:  Martha Lou's

Martha Lou's is a classic meat-and-three specializing in fried chicken, and we definitely loved their fried chicken, but in many ways it was the "three" that stole the show, especially their luscious butter beans, their smoky dirty rice, their silky collards, their oh-so-satisfying mac & cheese, and their deeply roasted candied yams.  Just how good is Martha Lou's?  Good enough to go twice over the course of a lightning-fast four-day visit.  And the second time we made a point of getting all our favourite sides à la carte--in larger formats.  It was worth going back just for those butter beans alone.

 fig. u:  The Ordinary

Charleston's Got Mad Skills:

You're obviously taking a risk when you name your restaurant The Ordinary, but if you do happen to knock it out of the park, you'll have people like me quipping that The Ordinary is anything but.  The Ordinary doesn't even look ordinary--it's actually a gorgeous, even grandiose seafood restaurant that resides inside a former bank.  It's also the latest offering from the people who brought you FIG, one of the catalysts of Charleston's recent culinary renaissance.  Put simply, everything was extra-ordinary, from the heirloom pumpkin soup with bay scallops, to the seafood platter, to the breathtaking rice pudding we had for dessert.

McCrady's has to be the restaurant that's most closely connected with Charleston's recent culinary revival.  It's the place where Sean Brock first rose to national/international prominence (and where he won his James Beard Award in 2010 as Best Chef Southeast), and where he's still executive chef.  But it's also a time-honoured establishment--it began as a tavern in 1778.  In spite of a slow start, this was quite possibly our Meal of the Year.  Once our sommelière showed up, and we clicked with her over the pleasures of Gamay, things started to happen, and, as a wise man once put it, "if you get in the stream, you are off!"  Frankly, everything was great, but standouts included the Calico scallops with roasted butternut squash, chervil, and green peanuts; the trout with Meyer lemon, thyme, and a medley of brassicas (in fact, that the wood-fired cabbage was so totally transcendent that we ordered it a second time); the fall greens salad with charred pecans, country ham, apples and turnips (this was most definitely the Salad of the Year); and the frozen parfait of grits with a bright, juicy, huckleberry coulis, which was both dangerous, and dangerously delicious.

Butcher & Bee is the new-fangled luncheonette of your dreams, featuring phenomenal bread (they do the bread & biscuits baking for McCrady's and Husk), an enticing line-up of sandwiches (like their pimento cheese and country ham combo), and some wonderfully creative (and tasty!) salads (including their magnificently vibrant kale slaw).  Great selection of sodas, too, including Michelle's Soda of the Year:  Mr. Q. Cumber (guess the flavour!).

  fig. v:  yes, they are!

The Hominy Grill is a full-service restaurant that does a brisk trade in breakfast & brunch and that serves a definitive shrimp & grits plate, as well as an amazing biscuit & sausage gravy plate, and some wicked-looking Big Nasties.

If you're looking for barbecue in Charleston itself, the local branch of Jim 'n Nick's Community Bar-B-Q is the place to go.  It's exactly the kind of new-fangled barbecue establishment you wish you had in your hometown, because in spite of any ironic old-timey-ness they might be selling, these guys take their barbecue seriously, the results are sultry 'n' smoky (check out those spare ribs!), and they've got all the sides and the fixin's down pat, too (from their slaw, to their slow-cooked collards, to their mac & cheese).  After all, Jim 'n Nick's comes with a pedigree--they're a crucial part of the Fatback Collective team of old-school barbecue aficionados, and, therefore, very well connected.

 fig. w:  nightcap at the Belmont

Our favourite place for a nightcap was The Belmont.

The best (and cutest) sweets shop we encountered was Sugar Bake Shop, whose cupcakes, cookies, and iced tea were all superlative.

  fig. x:  home comfort

And Page's Thieves' Market in Mount Pleasant was definitely our favourite antiques shop of our trip.  It was also the friendliest, the one with the most character, and the one that was the most kitchen-friendly.  And it had the best name, too.

In a sense, my title is a little misleading, because in Charleston and environs, when it comes to food, distinctions between high, low, and "in between" aren't nearly as rigid as they are in so many other places.  This is a region that self-identifies as the Low Country, after all, and traditional ingredients, like grits, golden rice, and peanuts, and preparations, like corn bread, appeared repeatedly during our stay.  In fact, everywhere we went, the overwhelming sensation was one of pride in the local cuisine.  And, frankly, that's our kind of town.

Particulars:

Ruke's farm stand, right next to the Holy Trinity AME Church, 378 Mathis Ferry Rd., Mount Pleasant, SC

Timbo's Boiled Peanuts, 2484 Ashley River Rd., Charleston, SC

Martha Lou's Kitchen, 1068 Morrison Rd., Charleston, SC, (843) 577-9583

The Ordinary, 544 King St., Charleston, SC,  (843) 414-7060

McCrady's, 2 Unity Alley, Charleston, SC, (843) 577-0025

Butcher & Bee, 654 King St., Charleston, SC,  (843) 619-0202

Hominy Grill, 207 Rutledge Ave., Charleston, SC, (843) 937-0930

Jim 'n Nick's Community Bar-B-Q, 288 King St., Charleston, SC, (843) 577-0406

The Belmont, 511 King St., Charleston, SC

Sugar Bake Shop, 59 1/2 Cannon St., Charleston, SC, (843) 579-2891

aj

High, Low, and In Between, pt. 1

If I had to pinpoint it, I'd say our recent Southern mini-odyssey officially started soon after we pulled into that gas station in Petersburg, VA.  Up until then it had just been a road trip.  But by that time it was about 10:00 pm and we'd been driving since early in the morning.  When we got out of the car it was downright balmy.  The guys next to us were pumping gas in t-shirts and shorts and we were the ones who looked out of place--I mean, Michelle was still wearing her winter boots.  But what really cinched it was when we went into the Quickie Mart and saw that hot boiled peanuts counter flanked by two pyramidal stacks of canned boiled peanuts.  That's when we knew we'd arrived.

By 11:00 am the next morning we were in Chapel Hill, NC, it had gotten even warmer, and we were on our way for our BBQ brunch date.

 fig. a:  classic combo

Allen & Son had provided me with one of my favourite chopped pork sandwiches on my North Carolina BBQ mini-odyssey earlier in the year, and I couldn't wait to dig into another one.  I was also excited to share the Allen & Son experience, with all its considerable charms,

 fig. b:  classic interior

with Michelle.

She couldn't have been happier.  After all, this was her very first visit to a true Southern barbecue establishment.  Not that she had too many doubts, but with that bright sun and those warm Southern breezes outside, and the smoky succulence of Allen & Son's barbecue pork sandwich inside, this Southern mini-odyssey was already making a lot of sense.  We left Chapel Hill with a large to-go cup of Allen & Son's champion sweet tea and the very best hickory-smoked flavours lingering on our palates.

A couple of hours later, when we crossed the border into South Carolina, the Southern breezes were even warmer and we started to see a whole lot of palm trees.

And a couple of hours after that, as the sun began to set,

 fig. c:  Southern skies

we arrived at our second barbecue destination of the day:  Scott's Bar-B-Que in Hemingway, SC.

 fig. d:  classic exterior

If Allen & Son is a true barbecue restaurant, with a double dining room out front, an adjoining full-service kitchen, and a sizeable brick barbecue pit area out back, Scott's is a true barbecue joint:  an informal enterprise run out of an aging country store that only serves take-out.  No tables.  No seats.  No fuss.  No muss.  You join the queue, place your order, pick up your goods, and you're off.  You want a bottle of Texas Pete or a loaf of Sunbeam to go with that?  Pick 'em up off their shelves.  Want to dine on premises?  Take your order across the street and you'll find a large open-air shed with some picnic tables underneath.  If it's warm enough--and it certainly was on the evening we were there--you can settle in and enjoy your barbecue right there.  And that's exactly what we did.

What's the attraction?  World-class whole hog barbecue, Scott's famous spicy barbecue sauce, some true Southern hospitality, and a whole lotta love.  And that is no joke.  This joint was jumpin', and with good reason.  If you're a fan of real pork barbecue prepared and served according to the Carolina tradition, this is the BBQ of your dreams:  luscious, smoked to perfection, and resplendent in Scott's signature red sauce.  (Need more proof?  Check out this slideshow.  Or read John T. Edge on Rodney Scott and a whole of other keepers of the flames in Saveur's 2011 "BBQ Nation" issue.)

The very next day Rodney Scott--Scott's current pitmaster, and the heir to the Scott's Bar-B-Que throne--was in Charleston to run a barbecue fundraiser so that he can rebuild a pit that burned to the ground back in November, just two days before Thanksgiving.*  Let's just say that there was something of a mob scene.  Rodney Scott is a legend in these parts, and this was a rare opportunity to score one of his phenomenal barbecue pork sandwiches without having to make the 90-mile trek to Hemingway--and all for a great cause.  How big a crowd are we talking about?  Well, according to Sean Brock, the famed Charleston chef (and a fellow Fatback Collective colleague of Scott's), the scene put "the Cronut line to shame."

We beat Rodney down there.  About two hours after our barbecue feast alongside the Hemingway Highway, we'd reached Charleston, the final destination of our Southern mini-odyssey.

 fig. e: xmas in the Holy City

By that time, with two highly acclaimed Bar-B-Ques under our belts (adjusted accordingly, of course) and a tantalizing city before us, we knew we'd really arrived.

To be continued...

Allen & Son, 6203 Millhouse Rd., Chapel Hill, NC

Scott's Bar-B-Que, 2734 Hemingway Hwy., Hemingway, SC

Note:  If you aren't likely to be passing through Hemingway, SC anytime soon, but you are going to be in the South in late January and early February and you'd like to sample Rodney Scott's barbecue and contribute to the cause of keeping true Southern barbecue alive and smokin', you might want to keep your eyes open for the Scott's Bar-B-Que in Exile Tour.

* Rodney appeared to have taken this setback in stride:  "That's what happens when you cook with fire."

aj

So long, 2013!

Song



Endless Boogie, Long Island (No Quarter)

Mammane Sani et son Orgue, La musique electronique du Niger (Sahel Sounds)

Steve Gunn, Time Off (Paradise of Bachelors)



One of You, s/t (Little Axe)

v/a, Delta Swamp Rock, vol. 1 (Soul Jazz)  + v/a, Delta Swamp Rock, vol. 2 (Soul Jazz)

Majical Cloudz, Impersonator (Matador)

William Onyeabor, Who is William Onyeabor? (Luaka Bop)

[sample track:  "Body and Soul"]

Mocky, Graveyard Novelas EP + Mocky "Make You Rich" video (featuring Hilary Gay & Pegasus Warning)



Roy Harper, Flashes from the Archives of Oblivion (Pathé Marconi/EMI)

[sample track:  "Me and My Woman"]

Brian Eno & John Cale, "Spinning Away"

Space Art, "Love Machine"

Kurt Vile, Wakin on a Pretty Daze (Matador) + It's a Big World Out There (And I am Scared) EP (Matador)



John Cale, Paris 1919 (4 Men With Beards)

Destroyer, Five Spanish Songs (Merge)

Yo La Tengo, Fade (Matador) + Yo La Tengo, Corona Theatre, Mtl, QC, Feb 11, 2013

Chris Bell, I am the Cosmos (4 Men With Beards)



Boubacar Traore, s/t (Little Axe)

Big Brother & the Holding Company, Cheap Thrills (Columbia)

Print

Joseph Conrad, Heart of Darkness

Adam Leith Gollner, The Book of Immortality

David Tanis, One Good Dish

Douglas Starr, "The Interview," The New Yorker

Edgar Allan Poe, The Narrative of Arthur Gordon Pym of Nantucket



Chad Robertson, Tartine Book No. 3:  Ancient, Modern, Classic, Whole

Vincent Katz, ed., Black Mountain College:  Experiment in Art

Andy Ricker, Pok Pok:  Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand

John McPhee, The Pine Barrens



Faythe Levine & Sam Macon, Sign Painters

Jean Giono, Harvest

Hamilton & Hirsheimer, Canal House Cooks Everyday

Calvin Trillin, "Mozzarella Story," The New Yorker

Camilla Wynne, Les Conserves selon Camilla

Thomas Wolfe, Look Homeward, Angel

Moving Images

12 Years a Slave (2013), dir. McQueen

Let the Fire Burn (2013), dir. Osder



Lola (1961), dir. Demy

A Band Called Death (2012), dir. Covino & Howlett

The Central Park Five (2012), dir. Burns, Burns, and McMahon

Prohibition (2011), dir. Burns & Novick



This Sporting Life (1963), dir. Anderson

Mud (2012), dir. Nichols

The Place Beyond the Pines (2012), dir. Cianfrance

Monterey Pop (1967), dir. D.A. Pennebaker

Pink Floyd:  Live at Pompeii (1972), dir. Maben

The Act of Killing (2012), dir. Oppenheimer

Tabloid (2010), dir. Morris

Dallas Buyers Club (2013), dir. Vallée



Two-Lane Blacktop (1971), dir. Hellman

Vanishing Point (1971), dir. Sarafian

Gravity (2013), dir. Cuarón

Amour (2012), dir. Haneke

Girls, seasons 1 & 2

Happy People:  A Year in the Taiga (2010), dir. Herzog


Food & Wine

Impasto, Montreal, QC

Le Vin Papillon, Montreal, QC

McCrady's, Charleston, SC

Hominy Grill, Charleston, SC

Butcher & Bee, Charleston, SC

The Ordinary, Charleston, SC

Martha Lou's, Charleston, SC

homemade smoked andouille sausage



Farm-to-Table VT (including Misery Loves Company, Pistou, and Vergennes Laundry)

fruit hunting in Montreal

seafood feasts on the Cape



Carolina BBQ pilgrimages, featuring:

Lexington Barbecue (Lexington, NC)

BBQ Center (Lexington, NC) 

Allen & Son Pit-Cooked Bar-B-Que (Chapel Hill, NC)

Skylight Inn BBQ (Ayden, NC)

Scott's Bar-B-Que (Hemingway, SC)

Turner country hams, bacon, and ham sandwiches, Fulks Run, VA

Wade's Mill cornmeal & grits, Raphine, VA

Marlow & Sons, Marlow & Daughters, & She Wolf Bakery, NY, NY

real VA, NC, and SC peanuts (including boiled peanuts)

Runaway Creek Farm, Arundel, QC

Boucherie Lawrence, Montreal

Acme Smoked Fish, NY, NY

Colonel E.H. Taylor, Jr. small batch bourbon and straight rye



AEB sourdough rye

Michter's straight rye

3-2-1 method ribs

homemade congee

Miscellaneous



Cape Cod, MA

Charleston, SC

Asheville, NC

"Beat Nation," Musée d'art contemporain, Montreal

Indigo & Cotton, Charleston, SC



hand-knit Bohus sweaters

This American Life:  "Harper High School, pts. 1 & 2," "Trends With Benefits," "When Patents Attack, pt. 2," "Confessions"

In memoriam:  Miss Audrey (2001-2013)

aj

Gone Shoppin'

 fig. a:  Old Market, Charleston, SC

Excuse us while we do a little last-minute shopping.

We'll be back (with stories to tell!) shortly.

Merry Christmas and Happy Holidays!

aj

Toasts & Roasts

 fig. a:  holidaze 2013

We hold these truths to be self-evident:

1.  The holiday season is upon us.

2.  Good God, there's nothing like a perfectly seasoned, perfectly rosé slab of roast beef--preferably one that's then sliced extra-thin, and served with horseradish.*

Okay.  Yes, the holidays are here.  And that means it was time for our annual "...an endless banquet" Christmas spectacular.

 fig. b:  all aboard!

But, the thing is, sometimes LIFE confronts you with an unexpected storm, and, suddenly, you have to chart a new course.

That's kind of what happened this year.  Everything's fine now, there's no need to worry, but something came up that forced us to make a last-minute adjustment.  What it meant was that the Christmas spectacular didn't actually take place at our place this year.  Consequently, we toned things down a bit, scaled things back, and got "back to the basics."

The holiday bash that resulted might not have been quite as wide open as it had been in the past, it might not have been quite as extravagant, but it was still pretty spectacular, and it was much more of a collaborative effort--and all the better for it.  For all these things, we owe our undying gratitude to our hostess.  (TY, RD!)  Such a lovely apartment, such a wonderful atmosphere, such a great time!!

 fig. c:  S.S. Shamrock!

Originally, we'd come up with this vague Lake Champlain "holiday steamship" theme.  The "point of departure" was meant to be our apartment.  I guess we ended up docking just a little ways up the coast.  And we exchanged the S.S. Champlain for the S.S. Shamrock.

Did I mention that there was a pretty significant snowstorm the day of the party?  No big deal.  We're Montrealers, we know how to deal with such situations.

Anyway, "back to basics" meant simpler preparations.  It also meant fewer last-minute preparations.  But it was still pretty plentiful.  The spread:

 fig. d:  rye!

1 spiral-cut, cob-smoked, maple-glazed Vermont ham with mostarda cherries
1 roast beef with horseradish
nordic shrimp salad
smoked trout & smoked sturgeon platter with cream cheese
crudités & herb dip
baked artichoke dip & corn chips
cheese platter (featuring 1 Jasper Hill Moses Sleeper + 1 Shelburne Farms cloth-bound cheddar)
freshly baked Danish rye & corn rye loaves 

Spanish clementines
gingerbread cookies
festive fudge 

AEB rum punch
aged egg nog

 fig. e:  fudge!

And, yes, getting back to that point #2:  a perfectly executed roast beef is a thing of beauty.  It also seemed like just the kind of thing that would have been served in the dining room of an elegant steamship back in the day.

We discovered a method for a simple roast beef that we really love--and that's proven to be foolproof--earlier this year in the pages of The New York Times.  The recipe accompanied an article on Louisville's enigmatic Henry Bain sauce.  Though the sauce was designed to be served as a condiment with everything from steaks to game, it's a stone-cold natural with roast beef.  In fact, Sam Sifton claimed that this may be the sauce's "highest use" in his article, so he turned to Tyler Kord, the sandwich master at New York's No. 7 Sub, for a killer roast beef recipe to go along with his recipe for Henry Bain.  And that's exactly what he got.  I liked the recipe for Henry Bain--it was definitely unlike anything I'd ever tasted before, and, it's true, it made for a tasty accompaniment--but I absolutely loved the recipe for that roast beef.

As many of your probably know already, getting perfect results with roast beef can be a little tricky.  Nobody likes a roast that's extremely undercooked, and overcooking a roast is all too easy.  This recipe relies primarily on ambient heat to gently warm the roast all the way to its centre, resulting in that ideal rosy hue, not to mention an extremely savoury crust, optimal juiciness, and some outrageous pan juices.

I've been impressed with Kord's recipe since the first time I tried it, but recently I made an adjustment to it that's even more to my liking:  I added ground caraway seeds to its spicy-garlicky rub, giving it a finish that was very much in tune with the nordic characteristics of our Christmas party spread.

Off-Oven Roast Beef  

1 beef roast, like top, eye or bottom round, approximately 3 lbs
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1/2 tbsp freshly ground caraway seeds
3 cloves garlic, peeled and minced
1 tbsp olive oil
red pepper flakes to taste

prepared horseradish or horseradish cream

Remove the roast from the refrigerator.  

 fig. f:  raw!

In a small bowl, mix together the salt, pepper, caraway seeds, garlic, olive oil and red pepper flakes to create a paste.  Rub this all over the roast.  

 fig. g:  rubbed!

Place the roast in a cast-iron skillet or roasting pan, fat side up, and allow the roast to come to room temperature, about 1 to 2 hours.

About 15 minutes before you want to begin roasting, preheat your oven to 500º F.

Place the roast in the oven.  Cook, undisturbed, for 5 minutes per pound.  [I tend to go a little over this recommendation:  e.g. 15 minutes for a 2.6-lb roast, and 30 minutes for 5.25-lb roast.]

Turn off the oven.  Do not open the oven door.  Leave roast to continue cooking, completely undisturbed, for two hours.

After the two hours is up, remove the roast from the oven.  Slice as thinly as possible.  

 fig. h:  roasted!

Serve with pan juices and prepared horseradish.  Or use to make whatever your preferred kind of roast beef sandwich is. 

[recipe based very closely on Tyler Kord's Off-Oven Roast Beef recipe, as featured in The New York Times, January 17, 2013] 

Just how good is this roast beef?  Well, the photos above are of the 2 3/4-lb roast we made the day after we made a 5 1/2-lb roast for our party--a 5 1/2-lb roast that completely disappeared (as tasty things often do).  You see, the next day we found ourselves still having major roast beef cravings, so I went out and picked up another roast and we whipped up another batch--this one served with roasted broccoli and a mixed greens salad.  And horseradish, of course.

The point is:  this recipe is a keeper any time of year, but it's great for the holidays.  Great for a party spread. Great for pleasing a crowd.  Great for making sandwiches.

Happy holidaze 2013!  Eat well!  Drink well!  Be well!

aj

*Actually, roast beef's a pretty lovely thing to serve with radishes à la crème, too.  In fact, the two combined would make for a pretty amazing open-faced roast beef sandwich.  Just a thought...

One Great Dish

A quarter of the way through David Tanis' new cookbook, One Good Dish:  The Pleasures of a Simple Meal, he features a dish that's somewhat deceivingly called "Radishes à la crème."  Recipes that include the phrase "...à la crème" tend to be on the rich side.  They also tend to be served warm.  This dish, however, is neither--instead, it's cool, fresh, and light, and yet perfect for late fall and early winter.

"Radishes à la crème" is a remarkable salad--one of those rare dishes that far exceeds the sum of its parts--but Tanis is awfully humble when it comes to introducing it.  He writes:  "Only four ingredients--radishes, salt, pepper, and crème fraîche--yet they make an extremely tasty raw vegetable first course."

He must have felt a little stronger about this recipe than he's letting on here.  He must have been aware of both its surprisingly wonderful flavours and its strong visual appeal.  He must have realized that, in many ways, this was a dish that summed up the vision (and the genius) behind One Good Dish.  He must have known that this is not just one good dish, it's one great dish.  After all, "Radishes à la crème" is granted pride of place on the cookbook's cover

 fig. a:  please judge this book by its cover

and it's also afforded a two-page photographic spread (as opposed to just a single photograph) on the inside.

 fig. b:  inside scoop

And he was right to do so.  It's a stunner.  No matter how much you might like radishes and crème fraîche, you can't possibly imagine that they could possibly taste this great together.  And if you're not really a fan of either, this recipe will make you a believer.

Now would be a perfect time to make "Radishes à la crème."  While so many other fall vegetables have already disappeared, you can still find nice radishes.  And with holiday meals often on the heavy side, this recipe provides a quick and easy way to lighten things up.  Plus, it looks so pretty.  And if you choose the right radishes, they even resemble snowflakes a little.

 fig. c:  perfect for the holidays

Use the freshest, tastiest, most beautiful radishes you can find.  Use a nice crème fraîche, too.  If you don't make your own, Liberté brand, here in Quebec, makes a very good commercial version.

Don't skimp on the salt or pepper, either.  This recipe only calls four ingredients, after all, and it costs virtually nothing to make.  Use a nice sea salt, like Maldon salt, and grind the best black pepper you can find over your salad right before serving.

Radishes à la crème 

1/2 pound radishes (red, black, white, watermelon, or even daikon)
sea salt
1/4 cup crème fraîche, or a little more, if you like
a few drops of milk (optional)
freshly ground black pepper 

Use a very sharp knife or, even better, a mandoline, to slice the radishes as thinly and uniformly as possible.  Lay them out on a large plate or in a bowl.  Sprinkle sea salt over top.  Garnish with a whole radish or two, if you like. 

If your crème fraîche is thick, stir it vigorously with a spoon for about a minute to lighten it up, or thin it with a few drops of milk.  Spoon it generously over the sliced radishes.  You can either dollop the crème fraîche in the center of the arrangement, or drizzle it all over the radishes.  Finish dressing the salad by grinding black pepper over top according to your taste. 

Serves 4. 

Optional embellishments: 

1 tbsp fruity olive oil, drizzled over top 

spicy radish sprouts 

chopped chives  

(We haven't tried any of these variations yet, but they all sound great.) 

This salad is quite simply our favourite dish right now.  We literally can't get enough of it.  We'll finish off a plate of "Radishes à la crème" and immediately start talking about the next batch we're going to make.

But there's much, much more to One Good Dish than just "Radishes à la crème."  In fact, when Tanis was in town to launch his book at Appetite for Books earlier this fall, he didn't even prepare this recipe.  Instead, with the help of Jonathan Cheung, the store's owner, he presented a classic warm lentil salad à la française, some simple cucumber pickles, and a pumpkin seed brittle, all straight out of the book.  I'm not sure he realized it at the time, but this trio was also ideal for a climate like Montreal's--all three were recipes that we could easily prepare even in deepest winter (given we can find some hydroponic cukes).

Finally, in addition to lovely salads, dips and spreads, soups and stews (meals you can eat with only a spoon), dishes that should ideally be made in a hot cast-iron pan, simple desserts, and so on, One Good Dish also comes with a glowing recommendation from none other than Yotam Ottolenghi.  Will this become the next Plenty?  I'm not sure, but One Good Dish is definitely one of our top picks of the year.

aj

p.s. For more on David Tanis and the WWDD lifestyle, check out this post on Tanis's pho bo, this one on his New Mexico-style green chile stew, or this early one on his Swiss chard gratin (a variation on which also appears in One Good Dish).

Corn Rye

Corn and rye make for one of my all-time favourite combinations, but this recipe has nothing to do with corn mash or bourbon.  It's just a really nice recipe for a sourdough rye, featuring a couple of ingredients that are quintessentially American:  corn and molasses.

I got the idea after picking up some beautiful stoneground corn meal from Dexter's Grist Mill in Sandwich, MA back in August when we were visiting Cape Cod.

 fig. a:  corn meal

This corn meal was excellent, but it was also much coarser than I was used to, and a little too coarse to make my corn bread with.  (Read:  rustic!).  I had the idea of using it in a sourdough mixture so that the corn meal and its kernels would have the time to go through a slow fermentation process, retaining their size and their colour, but becoming more pleasantly edible.  I've always loved the combination of corn and rye, and bringing them together with molasses in a riff on my Danish sourdough rye made a lot of sense to me.

The results have been fantastic.  The kind of bread that you can't wait to turn into hot buttered toast in the morning.  The kind of bread that makes lunchtime a true joy.  The kind of bread that has you running home in the evening so that you can enjoy some more with your dinner.  That kind of bread.

My sourdough method is borrowed entirely from Chad Robertson's from Tartine Bread.  Moreover, my rye loaves--like my basic rye, my caraway rye, my Danish rye, and now this Corn Rye--are all based on Robertson's sourdough rye recipe from the very same book.  For optimum results, you should follow his directions closely.  Here, I'm just providing the measurements (in weight) and baker's percentages that you need to make two large loaves (roughly 2 pounds each).

Sourdough Corn Rye 

200 grams leaven (20%) 

600 grams warm water (80º F, ideally) + an additional 50 grams of warm water (65%)

100 grams fancy molasses (10%)  

[total hydration:  750 grams (75%), including the molasses] 

600 grams AP flour (60%) 

300 grams rye flour (30%) 

100 grams stoneground corn meal (preferably coarse) (10%) 

 [total flour:  1 kg (100%)]

20 grams of kosher salt (2%)

Photographic documentation:

  fig. b:  after first shaping

Here, the loaves have been given their initial shaping.  They've rested for 30 minutes.  They're just about to get their final shaping.

 fig. c:  after second shaping

Here's loaf #1 after its final shaping.

 fig. d:  before dusting

This loaf has received its final shaping and it's been placed in a rice flour-dusted towel in a bowl.  It's also upside down.  It will get dusted with more rice flour, it will get covered by the towel, and it will then go through its final fermentation process over the course of a few hours.

 fig. e:  dusted!

Now the same loaf has been dusted, and it's waiting to get wrapped in the towel.

 fig. f:  half loaf, full loaf

These are the two finished loaves.  One is already half-gone.

 fig. g:  corn rye

Finally, this is an interior view of that half loaf.  You can see plenty of evidence of the coarse corn meal.  And it it looks moist, that's because it is.  In fact, it's a real keeper.  Still delicious days after baking (if you haven't eaten it by then).

This would  make a great loaf for a Thanksgiving feast.  It could also make for an excellent bread stuffing, so you might want to bake some extra and let it stale a little before the Big Day.  Just stick with those traditional, honest-to-goodness American flavours when you construct your stuffing.

Happy baking.  And happy Thanksgiving!

aj

Top Ten #52

1.  Joseph Conrad, Heart of Darkness



2.  Mammane Sani et son Orgue, La musique electronique du Niger (Sahel Sounds)

sample track:  "Lamru"



3.  Lola (1961), dir. Jacques Demy



4.  homemade smoked andouille sausage



5.  bazaar season, Montreal

6.  outdoor screening of Pink Floyd:  Live at Pompeii (1972), dir. Maben, 2013 Montréal Festival du Nouveau Cinéma

sample track:  "Echoes"



7.  Hudson Valley + the Catskills in the fall

8. Vin Vignerons Vinyles, SAT, Montreal, November 4, 2013 (whoa, Nelly!)



9.  A Band Called Death (2012), dir. Covino & Howlett

sample track:  "Politicians in My Eyes"

10.  leftover turkey, and the wonderful things you can do with it

aj

Divinyles

 fig. a:  VVV

Will "Vin Vignerons Vinyles" be the blowout of the year (possibly even the decade), as some are predicting?

What happens when you bottle a talent pool that includes Catherine Breton, The Four Horseman of the Oenocalypse, Foodlab, Joe Beef, Joshua Applestone, Café Myriade, and Walshy Fire & Jillionaire in the confines of the Sociéte des Arts Technologiques and agitate vigorously?

Will the bottle explode?

There's only one way to find out.

Tonight!
Monday, November 4
SAT
1201, boul. St-Laurent
from 7pm until...
$45 ("admission et bouffe")

Brought to you by the good, good people at Vinnovation.

aj