Sweet Splurges and Summer Comforts
Nibbling at whim on selective, seductive and savory morsels is the perfect way to breeze through summer days.
This is the first of my summer emails featuring favorite recipes for PAID subscribers! While writing my series of books on Lowcountry cuisine, caterers became some of my best sources for tips and ideas. I never expected them to be so generous in providing recipes. They offered my readers a glimpse of what a lavish party looked like when money was no object, while others shared tips on how to work within a budget.
Susan Mason, who catered Savannah’s finest parties, became an invaluable resource and was one of the most delightful individuals one could ever hope to meet. Susan’s food is always rich and flavorful, and you will want to serve her famous chicken casserole with chutney rice at the table the next time guests arrive. It is truly unforgettable and can be prepared in advance.
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This will give you full access to the archives and all the new recipes and stories, and you will never miss a newsletter. You will be able to ask questions and even submit your recipes and the stories behind them. The most fun is hearing back from all of you. Thank you for your love and support through the years. Let’s celebrate together. Bon Appetit! Love to all, Pat
Susan Mason’s Chicken and Artichoke Casserole
Serves 10 - 12
4 pounds chicken breasts
1 cup butter
1/2 cup all-purpose flour
3 1/2 cups whole milk
4 ounces grated Swiss cheese
2 ounces grated sharp Cheddar cheese
1 teaspoon salt
2 cloves garlic, crushed
1 teaspoon red pepper
8 ounces fresh mushrooms, sliced
1 tablespoon butter
2 14-ounce cans artichoke hearts, drained and quartered
Optional garnishes: watercress, red pepper strips, toasted almonds
Gently cook chicken breasts in water until tender. Remove meat from the bone and cut into bite-sized pieces. If you prefer, leave them whole. Melt butter in a large heavy pot. Whisk flour in slowly, and allow to cook for a minute. Add milk, continue stirring. Allow it to thicken slightly. Add Swiss and Cheddar cheeses, salt, crushed garlic, and red pepper. Heat, continuing to stir, until cheese is melted and sauce is bubbly. The sauce will not be too thick. Saute mushrooms in a tablespoon of butter until soft, about 3 minutes. Add chicken, mushrooms, and artichokes to the sauce. Pour into a 13 x 9-inch greased casserole dish.
Bake 30 minutes at 350 degrees. Garnish with your choice of toasted almonds, watercress, or red pepper strips.
Serve the casserole over Chutney Rice for great results.
Chutney Rice
I cup chopped onion
2 tablespoons butter
3 teaspoons curry powder
2 cups white rice
1 cup golden raisins
4 cups chicken broth
1 4-ounce jar of chutney
Saute onions in butter until soft, 5-8 minutes. Sprinkle curry powder over onions. Add white rice, and continue to stir-fry.
Add raisins and broth. Bake, covered, in a baking dish sprayed with vegetable spray at 375 degrees for one hour. Stir in the chutney just before serving.
Susan Mason Olde Pink House Pasta
Susan calls the Pink House “my office” because she is there so often. They serve her famous pasta for lunch or dinner.
Use local fresh shrimp and cook in one skillet on top of the stove for a quick, easy, flavorful, and delicate dish.
Ingredients
4 ounces angel hair pasta
1 tablespoon oil
salt and pepper
1 clove fresh garlic
8 grape tomatoes, sliced in half
3 ounces dry white wine
6 basil leaves, chiffonade
12 peeled fresh from the ocean coastal shrimp
1-2 tablespoons Irish butter
Cook pasta al dente according to the package instructions. Drain and set aside.
Saute fresh garlic in oil for about 1 minute, add salt and pepper, 8 grape tomatoes, sliced in half, 3 ounces dry white wine, 6 basil leaves, and stir. Add peeled shrimp to the pan and cook just until the shrimp turn pink. Do not overcook. Add the pasta and butter, stir until combined. Serve hot from the skillet.