Along the Gourmet Highway-Lobster Thermidor and Chocolate Pie

The Gourmet Highway is an irresistible expedition that intertwines the realms of imagination, cherished memories, and unbridled joi de vivre. With each step along this pilgrimage, we are transported to realms where flavors dance on the palate and aromas spark memories long forgotten. It beckons us to embrace the whimsical and the unexpected.

Lobster Thermidor. Named by Napoleon, popularized by Julia Child.Photo byDown South Today

Memories, both old and new, intermingle harmoniously, nurturing a sense of nostalgia and reminding us of the transformative power of food: there is an undeniable sense of liberation, where the confluence of flavors and ingredients ignite a passion for discovery. It ignites a zest for life, encouraging us to seize the present moment and revel in the pleasures that lie before us.

The Gourmet Highway is a captivating journey, a testament to the profound connection between food, culture, and the human experience. It embraces all cultures. Come along and join this mouthwatering adventure.

The Southern Dinner table welcomes the delightful dishes from different cultures. As the great cook, author and restauranteur Edna Lewis said, it was the South that gave America its food.

These recipes represent diversity and are remarkably flavorful.

Lobster Thermidor is widely believed to have been named by Napoleon Bonaparte. This classic French dish originated in the late 19th century.

Legend has it that Napoleon, a lover of good food and known for his indulgent taste, enjoyed this decadent dish so much that he named it after the French victory at the Battle of Thermidor. The name itself carries historical significance, as Thermidor was the name given to the month in the French Revolutionary calendar that marked the downfall of Robespierre, a prominent figure during the French Revolution.

Although the exact origins of the name may be uncertain, the popularity of Lobster Thermidor endures to this day. Its rich and creamy flavors, combined with the delicate sweetness of lobster, continue to delight gourmands around the world. This dish remains a timeless symbol of indulgence and culinary excellence.

Hominy Bread is a Low Country Favorite and a versatile accompaniment.Photo byDown South Today

Hominy Bread, also called baked grits, has roots in Gullah-Geechee culture and is a Low Country favorite. It is often served as a side dish with lobster, shrimp, oysters, or fried fish. Its slightly sweet and nutty flavor pairs well with savory dishes, and its dense texture adds a satisfying element to any meal.

The Gullah-Geechee people are descendants of enslaved Africans brought to the Low Country region of South Carolina and Georgia, and have been making hominy bread for generations. It is a significant part of their culinary heritage and is often prepared for special occasions and celebrations.

Desserts are obligatory features on my dinner table. Charleston, South Carolina-based Linda Rogers Gillette, an esteemed chef and author, shared her family recipe for Chocolate Pie, a luxurious creation that serves as the perfect finish for a memorable feast.

Mama Irene's Chocolate Pie.Photo byLinda Rogers Gillette

Lobster Thermidor (Inspired by Julia Child)

Ingredients:

Salt, to taste

2 lobsters (about 1 1/2 lbs. each)

2 cups milk

7 tbsp. unsalted butter

1/4 cup flour

1 tsp. ground nutmeg

Freshly ground black pepper, to taste

2 shallots, finely chopped

1/2 lb. cremini mushrooms, quartered

1 cup white wine

1 1/2 cups heavy cream

1 tbsp. finely chopped chervil

1/8 tsp. cayenne

1/2 tsp. dry mustard

1/2 lb. Gruyère, grated

Instructions:

Bring a pot of salted water to a boil. Add lobsters; boil for 5 minutes. Drain; halve each lengthwise. Remove and crack claws. Remove meat from bodies and claws; cut into chunks. Scrape shells’ insides clean; set meat and shells aside.

Bring milk to a boil; set aside. Melt 4 tbsp. of the butter in a pan over medium heat. Add flour and cook until golden, 1–2 minutes. Add milk while whisking; increase heat to medium; boil. Cook, stirring, until thickened, 2–3 minutes. Add nutmeg and salt and pepper; keep sauce warm.

Heat broiler. Heat remaining 3 tbsp. of the butter in a skillet over medium-high heat. Add shallots; cook until golden, 1–2 minutes. Add mushrooms; cook until softened, 4–5 minutes. Add wine; cook until reduced by two-thirds, 4–5 minutes. Whisk in cream, chervil, cayenne, and reserved sauce. Reduce heat to medium-low; cook until thickened, 3–4 minutes. Add lobster; stir in mustard and 3?4 cup cheese. Divide half of lobster sauce between shells; sprinkle remaining cheese over top. Broil lobster halves on a baking sheet until bubbly, 2–3 minutes. Serve with remaining sauce.

Hominy Bread

1 ½ cups stone ground grits like Logan Turnpike or Anson Mills
½ cup Carnation evaporated milk or half-and-half
4 tablespoons unsalted butter, divided
1 cup grated gruyere cheese

½ cup grated Parmesan cheese
½ teaspoon salt
2 large eggs, beaten

1 cup chicken broth

Preheat the oven to 350°F. Grease a 9-by 13-inch baking dish with 1 tablespoon of butter. Cook the grits according to the package instructions. Add the evaporated milk, butter, 1 cup of the cheese, salt, and eggs, mixing well with a spoon. Pour the mixture into the baking dish. Sprinkle the top of the grits with the remaining cheese. Bake for 30 to 45 minutes. The grits should be like a soufflé and should not be runny.

Mama Irene's Chocolate Pie

Chef Linda Rogers Gillette, Charleston, SC

1 baked 9-inch pie shell

1/2 cup cocoa (I use Hershey's)

1 cup sugar

1/4 cup cornstarch

3 egg yolks (reserve whites for meringue)

1/4 teaspoon salt

2 cups milk

1 teaspoon vanilla

In a heavy saucepan, mix cocoa, sugar, cornstarch and salt. Add the unbeaten egg yolks to the milk and add to the dry mixture. Cook until thick, stirring constantly. Remove from the heat and add vanilla. Pour into the baked pie crust, and top with meringue. Bake for about 25 minutes at 325 degrees to cook the meringue. To make the meringue: beat the three egg whites with half a teaspoon baking powder. When the eggs are frothy, gradually add six tablespoons of sugar. Beat until stiff peaks form. I add a teaspoon of vanilla to the meringue.