Gaulart & Maliclet: Fast and French

One of the best restaurants we visited on our May trip to Charleston was the most definitely un-fussy Gaulart & Maliclet. They serve up breakfast, lunch and dinner in what seems to be an always crowded dining room. We were favorably seated near the back of the place in a room off the main dining area at a counter open to the kitchen. The place does have hints of "we're better earth people than you", but that's likely a result of the staff being comprised of perhaps the only boho people I saw while in Charleston.

The food isn't all strictly French but it's definitely French-y, and my cucumber yogurt soup served with three cheeses was a perfect lunch. The menu is very affordable and while varied isn't overwhelming, especially if you just focus on the specials.

Gaulart & Maliclet
98 Broad St.
Charleston, SC
843.577.9797

Watermelon Feta Skewers: Revisited

Last weekend I made a bunch of food of Adam's choosing, and we had people over to celebrate his birthday (yay!). Back on the menu - this one at Mark's request, actually - were watermelon feta skewers, with one small change. I added a leaf a mint wrapped top to bottom around the feta square, and this definitely improved the tiny bites.

Celebrating all things Adam makes for some tasty treats!

Raw Alfredo with Zucchini, Peas and Pepper

Before I go any further with the raw recipe stuff I think I should note that I am not a raw foodist, nor have I "gone raw". Currently, however, I am enjoying a diet that is about 2/3 raw. I'm not a big fan of revolutions, particularly the culinary kind, and I don't think anything fares well in the extreme. That is to say, raw recipes suit me and my lifestyle very well at the moment, but I do not think it is the great cure for all ills, and I'm not about to give up cooking in favor of low bone density.

All that out of the way, this recipe rocks. It's still very much "chick food" in my opinion, but I think it's really tasty, interesting, and very satisfying. All ingredients (honey, pine nuts, etc.) are of the raw variety. I use my v-slicer for the zucchini, which makes quick work of it.

Raw Alfredo with Zucchini, Peas and Pepper
(serves 4)

3/4 c coconut water (Rosauers and the Co-Op stock it)
2 tbs lemon juice
1 clove garlic
1 tsp kosher salt
1 c pine nuts
1/4 tsp nutmeg
pinch of allspice
pinch of ground pepper
1/4 young coconut meat (I replaced these with flakes in a pinch and it worked fine)
1 1/2 tsp honey
1 tsp Nutritional Yeast (bulk bins at Co-Op)
1 red bell pepper, chopped
1 c peas
4 zucchini, sliced into ribbons
handful of parsley garnish

1) Combine all ingredients except the peas, zucchini and red pepper in a blender or food processor and puree til smooth.

2) Pour over the zucchini noodles, peas and red peppers.