The holiday season is in full motion and it is the time of year for all the great citrus! After a successful first year, Limehouse Produce will once again organize their Citrus Celebration to give you a chance to really highlight the amazing offerings available. Products like grapefruit, tangerines, meyer lemons, blood oranges, satsumas and more are available for the promotion. We can also order specialty citrus items that you may want to test out and use on the menu.
This promotion is designed to showcase our amazing pastry chefs and bartenders and what they are doing creatively with citrus. However, anyone can submit a dish if interested in being a part of the campaign.
If interested in being a part of the 2014 Citrus Celebration, let us know by responding to the email with “sign me up”. We will then deliver a special Citrus Sampler of potential products to try out on Friday, December 12 or the following week. Dish and drink details, recipes and photos are due no later than Sunday, December 28 in order to have part of the website on the official kick-off on January 1.
For the Celebration, people can visit the Limehouse Produce website and vote on their favorite dish until February 20. There will also be a panel of judges that visit the top 5 drinks and dishes (as selected by the judges) to taste the items the week of February 23. The two votes will be compiled and one winner will be selected for Best Drink and Best Dessert. Each winner will be promoted on the website and social media outlets, to the media and featured in an ad in The Local Palate.
Interested restaurants can submit their photos and caption details to firstname.lastname@example.org. We hope to have you a part and look forward to hearing from you soon!
Showcasing the talents of the next generation of culinary professionals, Limehouse Produce recently partnered with the Culinary Institute of Charleston (CIC) to organize a Fall Harvest Cooking Competition with a focus on local heirloom pumpkins and squash.
Students were encouraged to submit recipes utilizing this produce. A panel of the school’s chef instructors, led by Chef Michael Carmel, Culinary Department Chair, selected the top submissions to be finalists in the competition. The finalists cooked their dishes for a panel of judges, which included Weston Fennell of Limehouse Produce, Kinsey Gidick of Charleston City Paper and Chef Trey Dutton of the Indigo Road Group, a CIC graduate. The judges watched the students in action as they prepared their dishes. They then tasted and judged the dishes on originality, creativity, best use of the heirloom products, taste and kitchen skills.
The end result was delicious and impressive. Yuri Kojima’s Hot and Sweet Miso Kabocha was the winning dish. Kojima paired kabocha squash with pork sauce that had been stir-fried with sweet miso, ginger, garlic and chile paste. She served it with sushi rice. Yuri is a second year at CIC and is studying sports and nutrition.
Other dishes in the competition included second place winner Paul San Luis’ “squashed crab” tortellini and third place winner Sarah Hassell’s pumpkin and cream crepes. Very creative dishes were also offered by the finalists: Candice Hunsucker’s Thanksgiving stuffing in a pumpkin, Russell William’s butternut squash gnocchi with Calvados cream sauce, and Arlette Park’s pumpkin eggnog soup. All students received prizes and Yuri will be featured in an upcoming issue of The Local Palate.
Yuri Kojima’s Hot and Sweet Miso Kabocha
Heat canola oil in a fryer or deep pot.
Peel the squash, cut it in half, and remove the strings and seeds. Cut the squash into 1¼-inch pieces. Working in batches if necessary not to crowd the fryer, deep-fry the squash until it is tender when pierced with a toothpick. Remove to paper towels to drain.
Heat 2 tablespoons of the oil in a large skillet over high heat. Add the pork and cook it, separating it with a fork, until the juice renders clear. Add the tenmenjan and combine it well. Add the ginger and garlic and cook them until you can smell their aroma. Add the sambal oelek and combine well.
Add the chicken stock, soy sauce, sake, sugar, and pepper and bring to a boil. Place the squash on top of the sauce and let the squash absorb the juice from the sauce, about 3 minutes.
Place the water in a small dish and stir in the potato starch to dissolve. Add the dissolved potato starch to the skillet. Add the rice vinegar.
Sprinkles the scallions on top and serve accompanied with Japanese sushi rice.
Paul San LuisTortellini with Squashed Crab and Sage Cream Sauce
Peel the squash, cut it in half, and remove the stings and seeds. Cut the squash into
1-inch pieces. Bring a pot of water to a boil. Add salt and stir until the salt dissolves.
Add the squash and cook it until pierced easily with a fork. Drain. Pass the squash through a food mill or mash it with a potato masher. Cool to room temperature. You will have some purée left over after the recipe, which will keep covered in a refrigerator for up to a week.
Heat the butter in a medium pan over medium-high heat. Add the shallots and sauté for 30 seconds. Add 1½ cups of the squash purée and combine well. Gently fold in lump crab. Add the heavy cream in small increments until squash/crab filling holds together in a ball, but is still moist and pliable. You may not need the whole ¼-cup, or you may need more. Fold in the cardamom, nutmeg, salt, pepper, and one teaspoon of salt. Transfer to a container and refrigerate.
Whisk the eggs, olive oil, and 1/2-teaspoon of the salt together. Combine them with the flour, folding and kneading until the dough is smooth in consistency. Add a few drops of water if the dough is too dry to come together. Cover dough with a kitchen towel and let it rest for 30 minutes. In manageable increments, roll out the dough through the #1 setting on a pasta roller. Lay the rolled dough on baking sheet as you go and cover with a kitchen towel to prevent drying.
Cut the dough into 3-inch rounds. Knead dough scraps together and cover with plastic wrap. Let it rest for 10 minutes and pass it through the roller again. You should have around 40 to 50 tortellini rounds.
Place 1/2-teaspoon of chilled squash filling in the center of each round. Fold the sides together to form a half-moon and pinch to seal. (I don’t use any egg wash or adhesive, but if the tortellini aren’t staying closed, lightly brush the edges of the pasta round before forming the half-moons to seal.) Bring the corners together and pinch to adhere. Dust with flour if necessary, place on a baking sheet, and cover with towel.
Bring a large pot of salted water to a gentle boil. Working in batches, carefully add tortellini, stirring gently occasionally to prevent sticking. Check for doneness at 5 minutes, or when they start to bob to the surface. Drain. Serve immediately.
Note: If hand-making pasta is too labor intensive, store bought jumbo shells can be used instead
While the tortellini are resting, make the sauce. Heat 1 tablespoon of the butter in heavy medium-size sauté pan over medium heat. Add the pancetta and sauté until the fat has rendered out and the pancetta is crisp. Remove pancetta to paper towels to drain. Add the remaining tablespoon of butter and the shallots. Sauté until fragrant, about 30 seconds. Remove pan from the heat and add sherry and cognac. Put the pan back on the burner and simmer the cognac for 2 minutes to burn off the alcohol. Add the cream, sprig of sage, and nutmeg. Reduce the heat to low and cook the sauce until it has thickened enough to coat the back of a spoon, about 5 to 10 minutes. Add the salt and pepper and remove the sprig of sage.
To serve: divide the tortellini between four warm plates. Spoon sauce over each portion and top with micro greens or chervil, and pumpkin caviar (if using). Serve immediately.
Pumpkin Caviar (optional)*
Simmer the pumpkin purée (loosened with a little water) with the butter and heavy cream. Off the heat, add the agar agar. Using an immersion blender, shear the mixture for 1 to 2 minutes, until it is thoroughly mixed and the agar agar is dissolved. Return to a low simmer, adding drops of water to maintain consistency. Test the agar mixture’s ability to set by placing a droplet on a cold plate; it should set within 20 to 30 seconds.
Working in batches, use a medicine dropper to add droplets of pumpkin/agar mixture to the chilled oil to form spheres. Strain oil through chinois into another container to get pumpkin spheres out. Rinse the spheres and set aside. Afterwards you may need to return oil to freezer or refrigerator to get it cold enough again for another batch.
*Note: this portion of the recipe is in metric units because the precise ratios necessary for spherification are extremely difficult to obtain using Imperial measurement units.
Limehouse’s Quality Assurance program plays an integral part in our teams effort to ensure customers receive quality produce at competitive prices. Field monitoring is done weeks and days before harvest to keep abreast of supply and quality issues in the various growing regions. This diligent monitoring enables Limehouse to forecast supply volume and spot potential quality problems.
A series of cold troughs will bring much needed rain to Central California with cooling temperatures and strong gusty winds expected in the desert regions into next week. With the transition to the Southwestern Desert regions all but complete weather patterns continue to impact ……
One of the longest running restaurants in Charleston is Gaullart & Maliclet Café Restaurant (G&M). Also known as Fast and French, the restaurant opened in the summer of 1984 in its current location at 98 Broad Street in the historic district of downtown Charleston, SC. Opened by Gwylene Gallimard and Jean-Marie Mauclet, the restaurant features a multi-generational team dedicated to providing “fresh, affordable, healthy, global cuisine with French flair in a social environment that encourages community, transparency and the Arts,” according to their website.
Gaullart & Maliclet this year celebrated 30 years in business—a milestone matched by few others. In the last 30 years, the restaurant has endured a myriad of challenges including Hurricane Hugo, the construction of the county courthouse, and nearly losing their building altogether, as discussed in this Charleston City Paper article from 2009.
The review we have is from Jane Kronsberg’s 1995 visit to G&M. Kronsberg spoke fondly of the quaint eatery noting its international cuisine and French focus. She wrote about it as a neighborhood mainstay offering a familiar and cozy place to grab a morning pick-me-up or afternoon nosh. The close quarters and old-fashion feel evoked a sense of community among its patrons, which ranged from locals working on Broad Street, tourists, and residents from the neighborhood.
She boasted about the dinner menu, the reasonable prices, top-notch service, and the Thursday night fondue—a special feature that remains a diner favorite today.
G&M has managed to maintain its foothold and cult-like following even as a recent influx of French cuisine has fallen upon the city. French restaurants in and around Charleston include: 39 Rue De Jean, Annie’s Bistro, Bistro Toulouse, Bougnat Restaurant, Brasserie Gigi, Chez Nous, Fat Hen, and Hege’s—and many of these opened just this year. With the pace of change in the restaurant industry in Charleston, it seems as though there will always be a “new kid on the block.” But sometimes what is needed most is to reconnect to industry elders like Gaullart & Maliclet.