Georgia Magazine - September 2010 - (Page 64)

COURTESY OF CHARLESTON WINE + FOOD FESTIVAL COURTESY OF DAMON LEE FOWLER Writers Damon Lee Fowler, Elliott Mackle, Nathalie Dupree and Dori Sanders take a break at the Charleston Wine + Food Festival. Damon Lee Fowler congratulates Nathalie Dupree on her 2004 Southern Foodways Alliance Lifetime Achievement Award. Testing recipes is part of the fun Fowler has at Kitchenware Outfitters’ culinary director. 2 teaspoons all-purpose flour 1-1/2 cups light cream, heated to the boiling point* 1-1/2 pounds (headless weight) medium shrimp, peeled and deveined 1/4 cup cream sherry Salt 4 cups hot Lowcountry Steamed Rice (recipe follows) 1/4 cup thinly sliced green onion or scallion Simmer the butter and garlic in a large sauté pan over medium heat until the garlic is colored pale gold. Add onion and sauté, tossing frequently, until golden, about 5 minutes. Stir in curry and cook until fragrant, about 1 minute, and then stir in flour and cook until bubbly and smooth. Slowly stir in cream and cook, stirring, until quite thick, about 2 minutes more. Remove and discard garlic. Add shrimp and simmer until they are just pink, about 2 minutes. Do not overcook. Stir in sherry, let it just warm through, then taste and adjust for salt, and serve immediately over rice with the green onion scattered generously over the top. *Suggestion: Try Sparkman’s Cream Valley half-and-half, and if you want more body, add in a little of the heavy cream. Serves 4. 64 Lowcountry Steamed Rice 1 cup new, long-grain rice (he prefers basmati) Water Salt Add rice to a large bowl (or the cooking pot) and fill to within an inch of the rim with water. Gently rub handfuls of rice between your fingers until water is milky, and pour off water through a large fine-mesh sieve. Repeat until water is nearly clear. Many local cooks also let the rice soak for a few minutes. Drain thoroughly. Put rice and a scant 2 cups of cold water in a heavy-bottomed pot. Add a healthy pinch of salt. Stir once to make sure the salt is dissolved. Bring to a boil over medium-high heat, stir once to make sure that the rice is not sticking, and reduce heat to low. Set the lid askew on top of pot and simmer for 12 to 14 minutes, or until the water is almost completely absorbed, and clear, dry steam holes form on the surface. Gently fold the top rice under with a fork, close lid tightly, heat for a minute more to build steam, and turn off heat. Move pot to a warm spot (if you have an electric range, leave pot where it is; the residual heat in the burner should be just right). If you don’t have a warm spot, put the pan in a larger pan of hot water. Let it stand for 12 minutes— longer won’t hurt it. Fluff rice with a fork, and turn it out into a serving bowl. Makes about 3 cups; serves 4-6. More online at www.georgiamagazine.org This style of potato salad is rarely seen anymore, but it is so good it ought to be considered a candidate for the state’s official side dish. The Granny Fowler referenced is Damon Lee’s paternal grandmother; the recipe is found in Fowler’s “Classical Southern Cooking” cookbook. Granny Fowler’s Hot Potato Salad 2-1/2 pounds boiled potatoes 1/2 cup mayonnaise (preferably homemade)* Heavy cream (minimum 36% milk fat; optional)** 1/2 cup chopped green onions, including green tops Salt and black pepper, to taste Chopped fresh chives or parsley, optional While they are still very hot, peel potatoes, then mash them up with a potato masher or press them through a ricer into a mixing bowl. Quickly beat in mayonnaise until mixture has the consistency of creamed potatoes, adding a little cream if they appear too dry. Stir in green onions, salt and a liberal grinding of black pepper; mound potatoes in a warm serving bowl. You may sprinkle chopped chives or parsley over the top if you must, but Granny would have said you were pushy. *Note: Can use Duke’s Mayonnaise as a substitute. **Try heavy cream from Johnston Family Farms in Newborn (40% milk fat), or Sparkman’s Cream Valley in Moultrie, (42% milk fat). Serves 4-6. (Continued on page 66) GEORGIA MAGAZINE COURTESY OF SOUTHERN FOODWAYS ALLIANCE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - September 2010

Georgia Magazine - September 2010
Contents
Viewpoint
Mailbox
Picture This!
Georgia News
Calendar
Currents
Special Energy Report
A Fast Track to the Airwaves
Crossing Cultures
Georgia's First Botanical Garden
The 2010 Washington Youth Tour
Higher Education in Georgia
Around Georgia
Travel Guide
My Georgia
Georgia@Home
Georgia Gardens
Georgia Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - September 2010