MERRY CHRISTMAS AND A HAPPY NEW YEAR!!!

Local squash and blue cheese gratin

Starting now I'm on vacay!

Pancetta and bleu cheese twice baked potatoes

I learned about the glories of pancetta from Giada on the Food Network. No, no, not personally, from watching her show. But I do love her. Some call her a bobble head, but anyone that can cook meals like she does and still sport a size 2, gets an A in my book. Back to the pancetta, which is really just a thicker glorified bacon. So yummy and full of flavor.

Pancetta and bleu cheese are a simple way to jazz up your tader dish this year.

Grocery List

6 large baking potatoes
1/2 cup pancetta, cooked and chopped
1/2 cup bleu cheese
1/2 cup sour cream
Salt
Pepper

Directions

1. Wash potatoes and use a fork to poke holes in the potatoes.
2. Bake at 400 degrees for about an hour or until soft
3. Let cool
4. Slice long ways and spoon out the center of the potato and put in a separate bowl leaving about 1/2 inch from the skin
5. Add pancetta, bleu cheese, and sour cream to the bowl and mix
6. Place back into the potatoes
7. Season generously with salt and pepper
8. Bake for 30 minutes at 350 degrees

Serve immediately.

Twice bakes are fun because, unlike normal baked potatoes, the yummyness is spread throughout the potato and you don't constantly have to move the butter and sour cream around.

Smoked Salmon and Bourson Pinwheels

As promised, let’s get started.

For those that have their own smoker: I envy you. Although smoking your own salmon can smell your house up for week, it's well worth it in terms of freshness and price. So have at it. If not, you have to go to the store and pay top dollar like me. But delicious and easy pairings like the recipe below are worth it.


Grocery List

1 package smoked salmon
1 package flat bread
1/2 cup bourson (recipe to follow)

For bourson

1/2 cup cream cheese (softened)
2 tablespoons butter (softened)
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
2 cloves garlic (minced)

Directions

1. Take flat bread out the package
2. Spread bourson over flat bread generously
3. Top with one layer of smoked salmon
4. Roll up, cover with plastic wrap and refrigerate until 30 minutes before serving
5. Slice into three-inch rolls

Directions for bourson

1. Mix ingredients with a hand mixer or cusinart until smooth
2. Refrigerate until needed

Bourson, though obviously not fat free, melts in your mouth like a milky way. Paired with a salty smoked salmon, it's an indulgent start to your holiday meal.

Season's Greetings from the Columbia Foodie

Although there is no snow to be seen and no black ice to be found, Christmas in South Carolina is just around the corner. I say those words with the utmost in holiday cheer because while a white Christmas can be beautiful, last week's 80 degree temperatures sure put a spring in my step.

No matter the temp in the Midlands this year, I still can't help but to provide the warmth of season's eatings, even if the weather outside seems to call for a pina colada.

These delicous takes on some old favorites will make the Christmas feast a gastronomical production:

My holiday feast

Smoked salmon bourson pinwheels
Pancetta and bleu cheese twice baked potatos
Creamed Spinach
Chateau Brinand with a horse radish cream
Arugala with persimmon, pomegranate, goat cheese
Egg Nog ice Cream

As the week before Christmas winds down, it becomes more and more difficult to concentrate on anything besides the gifts yet to be bought, the holiday meal plan, and which Christmas party I will be attending that night. Here's one more thing to keep your mind off work.

Happy Holidays!

Terra - The owners of Lizard's Thicket strike gold again

With its warm lighting and soothing color scheme, Terra, (which fittingly translates to earth in Latin) is an oasis away from your busy day. Decidedly unpretentious but still elegant in presentation, the restaurant features a wine list that ups its pleasure quotient measurably. Good ingredients and simple execution make Terra a West Columbia hot spot.

Chef Mike Davis, who's accolades include working at the acclaimed Magnolia's in Charleston as well as under James Beard Award-winning, Chef Susan Spicer in New Orleans, boasts a menu of seasonal specialties including local pig extraordinaire Caw Caw Creek.

Even with a large party, the service was excellent. I started off with remoulade made with a combination of fried green tomatoes, thinly sliced ham, and succulent shrimp. The fried green tomatoes were not too salty (which is often the case) and everything melded together fabulously.

The filet didn't miss a step either, cooked perfectly (medium rare), it melted in my mouth like salted butter.

For a festive end to a delicious evening, I ordered the homemade peppermint stick ice cream. If this refreshingly creamy delight doesn't put you in the Christmas spirit, I don't know what will.

This was an exceptional evening, one of my favorites thus far in Columbia.

All and all (Best *****) (Price $$$$$)
Food ****
Service****
Atmosphere****
Drink List****
$$$

My Interview with Kristen and Ben Dubard of Five Leaves Farm

Sunday I had the pleasure of meeting with Kristen and Ben Dubard, owners of Five Leaves Farm, a small, locally-owned family farm in Blythewood dedicated to using sustainable agricultural practices to provide the Midlands of South Carolina with the freshest possible produce. The family is part of an emerging revival of local food traditions here in the state, working to show South Carolinians the connection between the food choices they make and how they affect both the community in which they live, and the rest of the world.

Check out my interview with these rising stars of the foodie community:

How did you get into sustainable farming?

(Ben) I grew about a mile from here, my family has lived on this land for over 200 years, and in fact my great grandfather got the land grant from the Queen of England. I learned a lot about organic food working at Rosewood Market for ten years but was ready to try something else.

After Kristen and I went were in Costa Rica for six months volunteering at a biodynamic farm we were inspired came back and start Five Leaves. It's been difficult but rewarding getting it off the ground and we have learned more than we could have ever dreamed.

(Kristen) I came down here to go to USC from Delaware and after I met Ben that was that, I was a northern transplant for good. We've been doing this for a year now and loving it.

Can you tell me more about Community Supported Agriculture (CSA)?

(Ben) CSA is a partnership between the communities and the people that grow their food. Each member gets a share of our harvest.

(Kristen) It's been truly exciting; we've sold out every season thus far. Subscriptions go for $200 for one season, $375 for two seasons, and $550 for three seasons. Our members are spread throughout the area. They can see directly how the foods they eat are grown. Some even volunteer at the farm. We've been so lucky to have such great people play a role in the growth of our family business.

What are you producing right now on the farm?

(Kristen) We have really run the gamot trying to pinpoint what works best in the area especially considering with how hot and dry it has been of late. After a lot of hard work and research we have had tremendous success this harvest with winter greens, dinosaur kale, collards, red russian kale, purple waved mustard greens, turnips, carrots, baby bok chop, and broccoli to name a few.

(Ben) Asian vegetables seem to grow really well here in South Carolina.

Can you tell me about some of the sustainable practices at Five Leaves Farm?

(Ben) We buy all National Organic Program (NOP) listed plant treatments. Instead of fertilizer in use cover crops like clover to keep the soil full of nutrients. We mulch to maintain moisture and practice companion planting. It's a lot of work and these are really just a sampling of what we do here. But it's so worth it to produce the best possible tasting foods.

Learn more about the farm and eating locally in your community by visiting their website at www.fiveleavesfarm.com

Goatfeathers - More than just dessert and swanky beers or no?

Very few destinations in Columbia provide more than just a pleasurable atmosphere, but rather, transport you to an entirely different era. Speakeasy is one, and now, Goatfeathers is another.

Upon entering the doors you are met with the likes of just about all walks of Columbia. From businessmen to artists, students to couples out, this place has it all. Robed with eccentric artworks, peculiar knick knacks and lighted with red string lights year round, Goatfeathers offers an ambiance unlike any other in the area.

With an extensive beer and wine list, patrons can choose the typical or venture to try a distinctive selection. I had a fabulous Cru Organic Belgium Ale. Smooth and creamy, it coated my mouth with deliciousness.

Next the fiancé and split the crab and shrimp enchilada. It came out, and I am not blowing it out of proportion in the least when I say that it was as big my head. It took up an entire large dinner plate as well as another plate filled with chips and salsa. I must say that initially it seemed as if the plate had sat under the heater in the kitchen a few too many minutes because the tops of the flour tortilla and the chips and salsa were tough and over cooked. The inside of the enchilada was a whole new world however, with flavorful creamy cheese oozing out and big chunks of tender shrimp and crab spread throughout. The dish had the potential to be amazing if only it had been brought out when it was ready.

To tell you the truth after this huge entree neither of us could find even an inch to stuff in one of the amazing desserts displayed like diamonds under their glass case in the front of the restaurant. The food was not the best but the setting took me on an instant vacation to the mission district of San Fran with just the cost of my organic beer. I have also been warned to go with the innovative specials, my decision otherwise could have been my mistake.

All and all (Best *****) (Price $$$$$)
Food **
Service **
Atmosphere ****
Drink List ****

Sour Cream Corn Bread

Pressed for time and under the obligation of bringing a menu item to a chili dinner last week, I decided to go with an old school fall back. With sour cream corn bread, the addition of sour cream diminishes the dryness that is an inherent problem with cornbread. The cornbread looks similar to a lemon tart in its denseness and though the flavor is obviously completely different, the texture is not.

This recipe is super cheap (about five ingredients) and takes about 15 minutes to make. I made it at about 10:00 p.m. at night and still only barely cut into my sleeping time.

If you wanted to be creative you could experiment with adding different varieties of cheese (I think a pungent cheese would work well).

With the frosty winter's weather (yes I know it was in the 80's yesterday, I'm just tryin to make a cliché point) comes the need for substantial soups and chilis. This year, try not to get stuck making the chili (though I have some great recipes for that as well) and just volunteer for the cornbread.

Sour Cream Cornbread

1 box Jiffy cornbread mix (while not gourmet, everyone should have it)
1 cup sour cream
1/2 stick butter
1 tablespoon canola oil
3 eggs
1 8 oz can creamed corn.

Combine ingredients and pour into a greased 8 inch square pan. Bake at 325 degrees until brown on top, about 45 minutes.

Really that's it. So easy and nearly impossible to mess up!

An Evening at Baan Sawan

I know a number of you agree with me when I say that I there is a certain spice present in Thai food that is addictive. I am often intimidated by making my own Thai food because I fear buying fifty dollars worth of ingredients only to find that it's still not quite right. So at least once every two weeks I get a bit of a hankering for all things Thai.

I have been dying to go to Baan Sawan for a while now and Tuesday I finally got to go.

The restaurant is situated in a cozy white house on Devine Street and upon entering you are welcomed by a warm, earthy and soothing atmosphere (yoga studio meets holistic spa). It's quite lovely. This was a vacation from your average Thai destination, chic and minimalist, rather than frighteningly gaudy.

The wine list was decently extensive, quite a few wines by the glass. We started off with the tofu satay. The fried bits came out paired with a delectable, creamy peanut sauce. The portions were relatively small, this was not a place where you can just order an appetizer for a meal. I would have ordered the larb but it was priced at $14 for an appetizer portion, very pricey in my opinion.

Next came the pad Thai. The dish came out handsomely plated, a delicate but substantial portion. Again, this was normally way more than I could eat, but even so, I did. So delicious. It was a bit spicy, but not so much as to overpower the flavor of the dish. The peanuty flavor was subtle and complex. The chunks of chicken were tender and juicy. Really enjoyable, my only complaint however, this was more pricey then I would normally expect to pay for Thai food. But sometimes, my friends, a few extra bucks are worth an opulent experience, such as this. I really enjoyed my time here.

All and all (Best *****) (Price $$$$$)
Food ***
Service ***
Atmosphere ****
Drink List ****
Price $$$$

December Foodie Events in Columbia

A little disclaimer, if you go to one of these fabulous wine tastings before you go Christmans shopping, I am not responsible for you blowing your seasonal budget. No bahh humbuging this year, here's 12 ways to enjoy the season! Happy Holidays!

Wednesday, Dec. 5 at 6:15 p.m.
Upcoming Classes at Fleur de Lys Home Culinary Institute, 3001 Millwood Ave., include mussels San Diego. Cost: $39. Call (803) 765-9999 for reservations. For more listings, go to fleur-de-lys.us.

Thursday, Dec. 6 at 6:00 p.m.
High-end German Riesling Tasting at Mr. Friendly's. Limited to 14 at a cost of $20.00 per person. Call to reserve at (803) 254.7828.

Fridays during December, Charleston Food Pros leads a 10 a.m. to 12:30 p.m. Chocolate Seductions Tasting Tour. As many as 20 guests visit three restaurants, get a look behind the scenes and taste chocolate desserts. Cost is $60; reservations required. Go to carolinafoodpros.com or call (800) 979-3370.

Saturday, Dec. 8, 8 a.m. to 12:00 p.m.
Noon HOLIDAY WINE SALE and LOCAL, ORGANIC FARMERS MARKET Support organic, South Carolina agriculture as local organic farmers will be on hand selling the fruits of their labor. Fresh veggies, fresh dairy, locally-raised beef and pork and a whole lot more! Most of the vendors will have special items for the holidays. Put together a special Local Farm Basket for the special people on your holiday gift list! Located at 620-A Gervais Street (Gervais & Vine) and 2631 Devine Street (Yo Burrito)The 2nd Saturday of every month: Gervais & Vine and the 4th Saturday of every month: Yo Burrito 8 a.m. to 12 p.m., for information contact Amanda McClain at(803) 917-0794.

Saturday Wine Tasting at the Gourmet Shop, 2:00 p.m. to 5:00 p.m. Always a dollar at the door.

Friday, Dec. 7, 5:00 p.m. to 7:30 p.m.
Big Friday Tasting.
BIG FRIDAY is monthly exclusive wine tasting for Palmetto Wine Club members and their guests. The December restaurant partner is Villa Tronco, serving two special dishes specifically paired to our December wines. Palmetto Wine Club members enjoy this benefit at no additional cost, and it's a great opportunity to meet and mingle with other wine club members. In addition to tasting both December wines, club members enjoy incredible “Special Occasion” wines from our Premium Selection.
Cost: No additional cost for Palmetto Wine Club members, $5/person for guests accompanied by wine club members

Tuesday, Dec. 11, 5:30 p.m. - 6:30 p.m. Drop in Big Red Tasting with Ben Arnold Sunbelt at Mr. Friendly's. The cost is $10.00 and no reservations are required.

Wednesday, Dec. 12, 5:00 - 7:30 p.m.
Wining Women Wednesday
Wining Women to gather at Vino 100. Gather your girlfriends and make up whatever excuse you need for the man in your life and plan to attend Columbia’s largest monthly event dedicated to “everything female." The December partner is Karen Cotran owner of It's the Little Things. Karen is an interior decorator with a flair for holiday related adornments. Enjoy a glass of wine, some light food and shop Karen’s variety of flowers, candles, pillows, ornamental and holiday items to spice up your holiday decorations. Cost: $10/person, no RSVP required.

Thursday, Dec. 13, 5:00 – 7:30 p.m.
Around the World Thursday – Washington Wines at Vino 100.
Join our hostess Geni Elmore from Advintage Distributors as she pours six wines from the great wine producing state of Washington.
Cost: $5/person ($2.50 for wine club members). $2.50 credited toward the purchase of any Gift Wine.

Friday, Dec. 14, 5:00 to 7:30 p.m.
Friday Tasting – Sparkling Wines for Celebrating at Vino 100.
As you wrap up your holiday shopping, don’t forget the “sparklers". These are wildly popular during this time of year, but are great all year long. Join us and taste for yourself. Cost: $5/person ($2.50 for wine club members). $2.50 credited toward the purchase of any sparkling Wine.

Dec. 18-20 and Dec. 26-28
Young Chefs Academy, 7320 Broad River Road, hosts winter camps for kids cooking Christmas foods from around the world as well as foods related to skiing, hockey and ice-skating. Cost is $125 per camp or $200 for both. Also, cook breakfast with Santa runs Dec. 22, 8 a.m. to 10 a.m. Cost: $25. Call (803) 749-0670 for reservations.

Let's Cook Culinary Studio, 1305 Assembly St., offers weekly cooking classes including special sessions with local chefs. Gift certificates are available for the holidays. Go to letscookculinary.com for more details.

Sweet Potato Pancakes at Tupelo Honey Cafe

Whether it was the reference to Grateful Dead or the line outside the front, I knew Saturday morning that the Tupelo Honey Cafe seemed like the perfect morning destination.

Where is this new morning Mecca you ask? Yes, the Columbia Foodie travels too. The actual restaurant was in Asheville, having been so utterly impressed with my meal, I will bring the recipe home to you.

We ordered the sweet potato pancake, a huge bounty of deliciousness for $3.50. The pancake boasted only a hint of sweet potato. The flavors of sweet potato, candied pecans, cinnamon and maple syrup melded together to form a light and airy treat that warmed my tummy on this cold winter's morning. Here's the recipe my friends so you too can enjoy this pancake masterpiece.

Sweet Potato Pancakes with Spiced Pecans


2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows

In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).

Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans.

Spiced Pecans:
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt


Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
Yield: about 1 cup

Enjoy!