Last night's meal

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Y'all, Carolina gold rice is so, so good. It also has such an interesting history. You can read more about it here, but in essence, it was brought to Charles Towne (now Charleston) in 1685 by a merchant from Madagascar who used it as currency to pay for repairs to his ship. The rice hails from Africa and Indonesia but became beloved and important after its arrival on South Carolina's shores. After the Depression, however, it very nearly went extinct, and if not for a Texas eye surgeon who discovered some stored grains in a USDA seed bank in the 1980s, it might have disappeared completely. Carolina gold rice

I love it because when cooked, it's got the most marvelously creamy texture and distinct flavor. Distinct's not actually the right word; it's hard to articulate but is something along the lines of each bite being followed with a "wow, that is good rice!"

It was lovely alongside last night's dinner. As I'd planned, I poached the halibut in whey to which I'd added some star anise and cloves; it turned out really nicely in a soft, muted way which well honored the tender steakiness of the halibut, if I say so myself. I'd stirred some scallions into the rice, sauteed some red chard and topped everything with those gorgeous, glowing candied kumquats.

Whey-poached halibut with Carolina gold rice, sauteed chard and candied kumquats

 

Candied kumquats and whey-poached halibut

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This morning didn't start terribly auspiciously as Nutmeg managed to get into our room (seriously, can the cat apparate? I swear we had the door closed.) and then attacked T. And it wasn't late. By which I mean it was really honking early. T had to get up with the roosters anyway because of a breakfast meeting in Baltimore but nonetheless, a prowling hunter finding prey is not what you want to break your peaceful slumber. I may have overheard some cussing as T relocated the hunter to the basement. Quel dommage. Oliver, who has suddenly decided he must be potty-trained at night, woke me at 5:45 to go.  But who can say no to or stand in the way of an almost-four-year-old who wants to bid nappies adieu?! Not I, my friends! So there you have it.

kumquats

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I was inspired today, in part because I made some ricotta in anticipation of crostini-making for a gig tomorrow night and thus have a bunch of whey at my disposal, and also because I've been dying to candy some kumquats and use them in a dish, as we did several times in Charleston. Candying these beauties couldn't have been easier, and while doing so, I started thinking that a whey-based panna cotta with these treats on top would be awfully good.

kumquats candying

However, I wanted an entree really, something both sweet and savory. Then I remembered that I'd bought a gorgeous filet of Pacific halibut this morning- what if I poached it in the whey? Then, what if I served it on some of the Carolina gold rice I brought home and topped everything with a sauce including the candied fruit? I think this sounds extremely promising so am going with it and will let you know.

candied kumquats

Do you know what's cool? Next week, I get to interview two individuals I really, really admire (one a writer, one a chef) for a writing assignment. I am psyched, thrilled. Yee-haw!