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Filtering by Tag: Video
It's Friday, and it's time for a POP QUIZ!!! Pencils out...eyes on your own paper...
Relax, kids. This one is not for credit. All we want to know is: how do you set the table for a dinner party? Ever wonder if you are doing it correctly? Let the Dean show you how it's done, three different ways.
Marcello's tomato sauce came in a jar.
Sofia made hers the Academy's way.
All right, technically, this recipe for Tomato Sauce takes Ten Minutes to make, plus 45 to cook while you check something else off the list. But 45 minutes is positively nothing in kitchen years. Just ask our trusty mascot & dog-bud Teddy. He's 106 but feels like he's seven (until it comes to hiking up the five flights of Academy stairs...)
A perfect homemade tomato sauce is easier than you think, and tastes 1,000,000x better than anything you can find at the supermarket.
Listen folks, it's hot. The only good thing about being in the Carolina Lowcountry this time of year are the TOMATOES!!! Only, we're tired of salads and sandwiches. Aren't you? Take ten minutes out of your afternoon, whip up this little Stock Pot delicacy, and let it simmer.
No need to tend. Set the table! Make some croutons! Make yourself a martini. Put on some mambo music. Take a bath. Oh yeah, make some pasta. Top it with Sauce, maybe some basil if yours survived the heat. Everything is going to be okay, babies. Mangia!
OK, OK, 4 ingredients if you count salt.
Sorry to drill it home but Labor Day weekend has arrived (yes, it officially starts Friday AM, class dismissed!) and Summer is packing her bags while Fall cha cha's in the back door.
But it's still hot as Hades in Charleston, and the rain seems like it might wash us all to sea. Your life raft: a few friends/neighbors, a sassy hat, and a pitcher of margaritas you can make faster than you can say, "Siri, find me a Mariachi Band." Sassy hat optional. Mariachi band...strongly encouraged.
It only takes FIVE minutes and THREE ingredients (plus salt) to make ONE pitcher of margaritas.
Give that old Summer feeling a proper farewell.
XOXO, the Deans
P.S. Pro. Tip #1:
P.P.S. Pro. Tip #2: Do not drink the pitcher all by yourself. One margarita usually does the trick, but two could have you feeling ten feet tall, bulletproof, and wild as a hornet's nest. That's what happened to a friend of ours one time, anyway...
Dean Pollak gives Southern Charm star, Cameran Eubanks, a lesson on how to host a pre-party with your besties before a Charleston Fashion Week event.
Richard Avedon said style is based on repetition, not duplication. All you need are a few signature recipes and drinks - and own them. No need to reinvent the wheel every time you entertain. Guests will look forward to your specialty.
Instructions as per the Deans:
The Many Benefits of Hosting a Pre-Party Cocktail Hour:
1 1/2 cups tequila
1 cup citrus juice (mixture of freshly squeezed lime, orange, lemon & tangerine juices)
3/4 cup (or more) soda water
Ice cubes
1. Combine all the ingredients in a pitcher and stir.
2. Pour into cocktail glasses and serve over ice.
1 cup olives with pits (use assorted colors)
1 tablespoon olive oil
1 strip orange peel
1 chili
1 teaspoon fennel or Herbs de Province
1. Heat small sauté pan over medium heat for a minute; add olive oil, and then remaining ingredients.
2. Cook over low heat, stirring, for a few minutes until olives are warm. Turn off heat and pour olives in a small bowl.
3. Place a smaller bowl, or cup, near the olive bowl for the pits.
Sebastian thought he had learned all he needed to learn at Columbia. Double majoring in Classics and History—and graduating with honors, mind you—he believed his education had been as broad and as profound as any young sophisticate's could hope to be.
He was wrong.
What Sebastian didn't realize was that there was a world of knowledge waiting for him outside the halls of academia. And, perhaps not entirely by chance, he stumbled upon the very heart of that world: the Charleston Academy of Domestic Pursuits.
At the Charleston Academy, we welcome pupils at all levels—including slightly arrogant intellectuals. But there is one trial that all pupils must undergo:
Our Columbia grad passed with flying colors, despite being a total neophyte to the art of the Southern Biscuit.
MAKES 12 to 18, depending on size of biscuit cutter
3 cups self-rising flour, preferably White Lily
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 stick (4 ounces) unsalted butter, cut into 4 equal pieces
1 1/2 cups whole buttermilk
1. Preheat the oven to 500 degrees F.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Using two knives or a pastry blender, cut the butter into the flour until it forms pea-size pieces. Add the buttermilk and stir with a wooden spoon until the dough almost forms a ball.
3. Place the dough on a silicone baking mat and begin folding up the sides, right and left, until a ball forms. Using a rolling pin, roll out the dough to 1/2-inch thickness. Fold one side of the dough into the center and then fold in the other side. Roll out again and refold in the same manner three to six times. (Each roll and fold creates flaky layers within your biscuits.) Roll out one final time until the dough is 3/4-inch thick.
4. Cut the biscuits with a 2-inch biscuit cutter or an inverted glass. Place the biscuits on a nonstick baking sheet. Gather the scraps, re-roll, and cut out more biscuits until all of the dough has been used. (At this point, you can cover the unbaked biscuits with plastic wrap and refrigerate for up to 24 hours, or freeze up to 3 weeks.)
5. Bake until lightly browned on the top and bottom, 10 to 12 minutes. (Bake frozen biscuits at 425 degrees F for 25 minutes.)
