We love the South Carolina Low Country and all the gastronomical goodness that accompanies it. Some years back, while still living in Seattle, Grant stumbled across an article in a wine magazine about Low Country cooking which featured some recipes from Loius Osteen’s book, Charleston Cuisine. We tried a few of the recipes and they were delicious! About a year later, a dear friend of ours was getting married in the Low Country and during our visit to Pawley’s Island, we were able to dine at Louis Osteen’s restaurant and we bought his book, pictured above. A few of his recipes quickly became staples for us such as his Baked Sweet Onion Rice which I will include here. We serve this all the time and everyone always raves about it. It makes great left overs, too.
Baked Rice With Wadmalaw Sweets
4 tbsp unsalted butter
8 cups sliced sweet onions
2 cups minced shallots
1 bay leaf (we use 3-4)
2 sprigs fresh thyme
2 cups stock
1 cup long grain white, such as basmiti
sea salt and freshly ground pepper to taste
Preheat oven to 350. Heat butter in an ovenproof skillet with a cover over medium heat. Add the onions and shallots and saute, stirring occasionally, for 5 minutes or until onions are translucent. Add bay leaves, thyme, and stock and bring to a boil. Simmer for 5 minutes, stirring occasionally. Add rice and stir to mix well. Cover and transfer to a preheated oven for 18-20 minutes or until the rice is cooked through and the liquid is absorbed. Season to taste with salt and pepper. Gently fluff rice with a fork before serving.
One of the best things about this super side dish, is all the amazing dishes you will be inspired to create to accompany it! Grant made this yummy BBQ Shrimp last night to accompany our Sweet Onion Rice. It was a perfect Sunday night dinner.
And, back to Louis Osteen… A few months back I was thinking about him and decided to do a google search and find out what he was up to. Turns out he and his wife just moved to Nashville and he is now cooking here, as part of the new BBQ restaurant in the 12th South neighborhood, Blind Pig. Psychic? I think so! We are anxious to see what culinary delights he brings to Nashville.
Continuing the Southern culinary inspirations, we have had some delicious fried green tomatoes lately- Monell’s served up some amazing little sweet ones when my Dad was in town a couple weeks ago. Everyone has them on the menu right now because we all have them in our gardens. I came home from work last Saturday and Grant had fancy Southern BLTs waiting for me. They included- red leaf butter lettuce, crispy bacon, green tomatoes from the garden coated with corn meal and spices and gently fried, Big Smokey’s special sandwich sauce, and rosemary bread. Delicious!
And you know what makes a great sandwich side dish? Roasted okra! Yes, we still have local fresh okra thanks to the late, hot summer we had.
I’ll end this post as I usually do- on a sweet note. People seem to like my pies and I really enjoy making pies but have to admit that pies are not my favorite dessert. I don’t eat many sweets but when I do, my favorite dessert is cookies.
Lately, I am obsessed with cookies- more specifically, my friend Rebekah’s cookies. She is the pastry chef at City House and she keeps showing up with bags of her cookies every time I see her and these are the best cookies in the world. I can’t stop day dreaming and obsessing about them. She has inspired me to want to be a better cookie baker so I have started trying to make all the good recipes I can find. I am in search of the perfect cookie recipes! Until I figure that out and have some of my own recipes, be sure to check out her amazing recipe for fancy gourmet Peanut Butter Moon Pies! Heavenly…