Author: Charles Hunter III

Cured Egg Yolks

So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind. The process is simple and nothing to be intimidated by. You could even do this with your kids, if you have them, but if not – then by yourself or your significant other is just fine. This technique is guaranteed to impress your friends, assuming they aren’t already in the ‘egg preserving’ circle. When I first made these, we had to take off to East Tennessee for a week because my mother-in-law passed out, hit her head and was hospitalized. So, my yolks actually sat in the fridge for 9 days …

(ENDED) Cooking Class: Southern Supper + Stories w/ University School Evening Classes

Do you enjoy cooking classes? Do you like the one-on-one interaction with a culinary professional? Do you enjoy eating a meal you got to watch be prepared in front of you? Well, I’m offering you just that on February 9, 2018! It’s going to be my third year teaching a cooking class with my friends at The University School of Nashville, and I’m truly excited for this year’s class. I’ve decided to share with you some stories from my life growing up in East Tennessee. And I hope that doesn’t feel as boring as I think it does, because you haven’t lived until you’ve gotten off the school bus and seen squirrels being skinned or a turtle boiling in an extra large stock pot. Also, spoiler alert, I don’t recommend this class for my vegetarian/vegan friends. Sorry. If you haven’t had the opportunity to experience a class with The University School of Nashville, then you are missing out. There will be wine, delicious food to gather around, and hopefully you’ll leave with some ‘new’ friends …

A Simple Soup For Winter

“Writing is a lot like making soup. My subconscious cooks the idea, but I have to sit down at the computer to pour it out.” ― Robin Wells I don’t have any profound lines for you about what this year will hold. I only know that I want more out of it than I received last year, and I have every intention of seeing it through. I have so much creativity compressed inside me, that there have been moments when it almost brought me to tears. I didn’t know how to harness it and where it should be unloaded. I felt an overwhelming sense of grief for all the words and images that I held inside, and it felt as though there wasn’t enough time to properly organize it all. Like possessing an armful of files but no file cabinet, and no one near to pull a drawer open for you, leaving you to drop the contents that you worked so hard to produce, on the cold hardwood floor. I hadn’t felt the desire to …

Chocolate Mint Simple Syrup

I woke up and lied in bed staring into the ceiling as if it would begin moving like clouds before the rain. I changed my position several times allowing my limbs to find the areas of the sheets that still had just a little chill left. I could hear my neighbor cranking up his F 450 and I was reminded that it was Saturday, the rumble always seemed to beat my alarm clock by minutes, in the annoying way that nature calls moments before your appearance is requested at scheduled event. I swept the gray elephant laced duvet and comforter back, my wife still curled in the sheets, I placed my bare feet on the cold wood floor. The golden light had begun to make its way through the bathroom blinds, the way it does every morning during the six o’ clock hour. Sometimes I lie and stare into it for several minutes, and it often seems like hours, until the light begins to shift. My mind consumed with what the day will bring, and …

Bulleit Bourbon Banana Curd

  The first time I made The Faux Martha’s Banana Curd, I knew it wouldn’t be the last time. It took no time to make and it was pure unadulterated joy in a jar if you know what I mean? So this week when I realized the bananas on the counter wouldn’t be consumed in time, it only seemed natural to revisit this recipe again. But I wanted to do something slightly different this time – I wanted to up the ante, so the addition of bourbon only felt right. I enjoy how cooking with alcohol can transform what you’re making into something a little more magical than what you started with. And bourbon is one of the alcohols that I enjoy adding to my desserts. I think you’ll enjoy this addition to an already delicious fruit spread/topping. I didn’t eat a lot of bananas growing up because they made me itch, but if they were cooked in something, it didn’t seem to bother me as much. I talked about this allergy in the previous …