The 25 Most Influential Cookbooks From the Last 100 Years https://www.nytimes.com/2024/11/15/t-magazine/most-influential-cookbooks.html?smid=nytcore-android-share
Category: Vegetarian
Chicago Restaurant Week Kicks Off with First Bites Bash and 13 EMMY Nominations for “The Bear”
If you are a fan of the FX/Hulu series “The Bear“, you may be excited to hear that the show is currently up for 13 EMMY nominations including Outstanding Lead Actor in a Comedy Series (Jeremy Allen White), Outstanding Supporting Actress in a Comedy Series (Sydney Adamu), Outstanding Directing, and more! (Tune in on January 15, 2024, for the live telecast on FOX or stream it the next day on HULU.)
Chicago is often a backdrop for hit TV shows but Season 2 of “The Bear” has brought greater awareness to Chicago’s dynamic food scene. Extending beyond the famous Mr. Beef in Season 1, the second season highlights a range of Chicago hot spots from Michelin-star restaurants to casual pizza joints. It’s become so popular in fact that it’s even inspired a local operator to create Yes, Chef! Chicago: A Bear-Inspired Food Tour.
Setting the scene for a month of culinary excellence, the EMMY buzz surrounding “The Bear” is the perfect kick-off to Chicago Restaurant Week (January 19 – February 4, 2024) which officially begins Thursday, January 18 (6:00 – 9:00 p.m.) with First Bites Bash, an all-inclusive tasting event at the iconic Field Museum where guests can enjoy gourmet bites from local restaurants, sip wine, beer and spirits from top brands and explore select Field Museum exhibits after hour.
Chicago Restaurant Week will feature over 350 participating restaurants offering unbeatable prix fixe menus for a set price of just $25 for brunch/lunch and $42 or $59 for dinner.
Fans of “The Bear” might recognize the below restaurants and be interested in taking advantage of the following specials:
- After, the companion cocktail lounge of Ever which is the stand-in for the Copenhagen restaurant where Chef Marcus perfects his dessert skills, is offering a 3-course dinner for $59 (*beverage tax and gratuity not included).
- Avec, where Chef Syd gets a pre-service sneak peek and gets advice from famed Chicago restaurateur Donnie Madia is offering a 2-course brunch at $25 per guest, 3-course lunch at $25 per guest or 4-course dinner at $59 per guest (*beverage tax and gratuity not included).
- Publican Quality Meats, where Chef Syd gets a butcher lesson from PQM’s very own Rob Levitt, is serving up a dinner menu for $59 (*beverage tax and gratuity not included).
Chicago’s own Michelin ‘Green Star’ recipient Daisies is offering 4-course dinner menus starting at $59. The Green Star is designed to recognize environmental sustainability, and Daisies is one of only 28 restaurants in North America, and the only one in Chicago, that can boast this accolade.
Additionally, there are dozens of acclaimed Michelin- and James Beard Award-winning spots on the list this year, an affordable way to experience more of Chicago’s creative, fine-dining scene: https://www.choosechicago.com/blog/dining/fine-dining-chicago-restaurant-week/Search the Participating Restaurants Guide to reserve your place; the website enables you to search via cuisine or neighborhood, indicate dietary preferences (gluten-free, vegetarian/vegan), and support women-owned and minority-owned businesses.
For more information, visit Choose Chicago.
Announcing the James Beard Award Winners 2023
The best chefs, restauranteurs, bakers, and those representing wine and beverage servers, hospitality providers, and humanitarians working at giving back to their communities were in Chicago this last weekend for the 2023 James Beard Foundation Restaurant and Chef Awards, presented by Capital One and held at the historic Lyric Opera of Chicago.
The awards presentation was co-hosted by Eric Adjepong, chef, author, and host of Alex vs America; Esther Choi, chef and owner of mŏkbar and ms.yoo; Gail Simmons, author, producer, and Top Chef judge; and Andrew Zimmern, James Beard Award winner, TV personality, chef, writer, and social justice advocate. 1,500 guests were in attendance at the Lyric Opera of Chicago. Built in 1929, with an outstanding Art Deco interior, it’s the second largest opera house in the U.S.
Additional presenters included Mashama Bailey, James Beard Award–winning chef and restaurateur, The Grey; Chris Bianco, James Beard Award-winning chef and restaurateur, Pizzeria Bianco; Monti Carlo, TV personality, food writer, and host of the Food Network’s Help My Yelp; Sarah Grueneberg, James Beard Award-winning chef and restaurateur, Monteverde; Tahiirah Habibi, sommelier, founder of The Hue Society, and James Beard Awards Committee member; Carla Hall, cookbook author, chef, and TV personality; Tanya Holland, chef, author, James Beard Foundation trustee, and Awards Committee Chair; and Erick Williams, James Beard Award-winning chef, and restaurateur, Virtue Restaurant; among others.
“Congratulations to the exceptional winners of this year’s Restaurant and Chef Awards—whose incredible achievements and dedication to culinary excellence have left an indelible mark on our industry,” said Clare Reichenbach, CEO of the James Beard Foundation.
. “As we celebrate, it’s important to acknowledge the significant work that these accomplished restaurants and chefs have done to push American food culture forward—using their immense creativity, passion, and talent to create extraordinary experiences on behalf of others. Thanks to them, our food future is bright, indeed.”
“As we celebrate the second year of the new awards process, we were thrilled to witness the remarkable talent showcased by our 2023 nominees and winners, who represent the true diversity of gifted chefs and outstanding restaurants that exist across the industry,” said Holland. “I am deeply appreciative to the committee members for their thoughtful deliberations that were instrumental in recognizing and honoring some of the brightest and most innovative minds in our industry.”
“On behalf of the committee, we are excited for all of this year’s Restaurant and Chef Award winners,” said Adrian Miller, Restaurant and Chef Awards Committee Chair and Allecia Vermillion, Restaurant and Chef Awards Committee Vice-Chair. “We are thrilled to celebrate excellence exemplified by the quality and diverse restaurants and chefs who play a pivotal role in shaping our country’s vibrant culinary landscape.”
“As a chef, it is a privilege and an honor to co-host this year’s Restaurant and Chef Awards,” said Adjepong. “Thank you to the Beard Foundation for giving us this opportunity.”
“To play a key role in celebrating our fellow chefs and restaurateurs has been such a joy,” said Simmons.
“Congratulations to this year’s winners. Your work makes us proud to be a part of our country’s independent restaurant industry,” added Zimmern.
The voting process for all Restaurant and Chef Award categories can be found here, and the process and eligibility for each category can be found on the Awards’ policies and procedures page, as well as here. 2023 James Beard Restaurant and Chef Award Winners.
The James Beard Awards, considered to be among the nation’s most prestigious honors, recognize exceptional talent in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. Established in 1990, with the first ceremony taking place in 1991, the Restaurant and Chef Awards is one of five separate recognition programs for the Awards.
Outstanding Chef
Rob Rubba, Oyster Oyster, Washington, D.C.
Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water
Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water
Friday Saturday Sunday, Philadelphia, PA
Best New Restaurant Presented by BentoBox
Kann, Portland, OR
Outstanding Restaurateur
Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street, and others), Philadelphia, PA
Emerging Chef Presented by S.Pellegrino® Sparkling Mineral Water
Damarr Brown, Virtue, Chicago, IL
Outstanding Bakery Presented by Guinness
Yoli Tortilleria, Kansas City, MO
Outstanding Pastry Chef or Baker
Margarita Manzke, République, Los Angeles, CA
Outstanding Hospitality Presented by American Airlines
The Quarry, Monson, ME
Outstanding Wine and Other Beverages Program
OTOTO, Los Angeles, CA
Outstanding Bar Presented by Hilton
Bar Leather Apron, Honolulu, HI
Best Chefs Presented by Capital One (by region)
Best Chef: California
Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
Tim Flores and Genie Kwon, Kasama, Chicago, IL
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI
Best Chef: Mountain (CO, ID, MT, UT, WY)
Kris Komori, KIN, Boise, ID
Best Chef: New York State
Junghyun Park, Atomix, New York, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Sherry Pocknett, Sly Fox Den Too, Charlestown, RI
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Vince Nguyen, Berlu, Portland, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Natalia Vallejo, Cocina al Fondo, San Juan, PR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Terry Koval, The Deer and the Dove, Decatur, GA
Best Chef: Southwest (AZ, NM, NV, OK)
Andrew Black, Grey Sweater, Oklahoma City, OK
Best Chef: Texas
Benchawan Jabthong Painter, Street to Kitchen, Houston, TX
Humanitarian of the Year Award
The 2023 Humanitarian of the Year Award honorees are the co-founders of the Black Farmer Fund: social entrepreneur and impact investor Olivia Watkins, and farmer and activist Karen Washington.
Lifetime Achievement Award
The 2023 Lifetime Achievement Award honoree is legendary cookbook author, writer, teacher, and actress Madhur Jaffrey CBE.
The Spicy Plant-Based Cookbook: 200 Recipes For More Flavor
Vegan and vegetarian doesn’t have to be boring. Hard to believe? Then check-out The Spicy Plant-Based Cookbook. Featuring 200 easy-to-make, plant-based recipes that transforms everyday meals from “blah” to “bam,” this book is perfect not only for vegan and vegetarian eaters but for anyone wanting to increase the number of plants into their diet and are looking to kick things up a notch by adding spicy flavors.
From Jalapeno Hash Browns to Mango Chili Sorbet, this book has recipes for every meal of the day and also includes a beginner-friendly guide to the plant-based diet (plant-based is plant-forward, but doesn’t necessarily require followers to cut all animal product options).
Here are some recipes to try.
Bourbon and Chili Brownies
yields 12 big brownies
This recipe yields dense, chewy brownies with spicy hints of chili and bourbon. Sprinkle extra chili powder on top after baking for extra heat.
- 4 ounces vegan chocolate, roughly chopped
- 1 stick vegan margarine, softened and cut into small cubes
- 1 cup granulated sugar
- Egg replacer equivalent to 2 eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup bourbon
- 1⁄2 cup plus 1 tablespoon all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ancho chili powder
Preheat oven to 350°F. Grease an 8″ square baking pan.
In a small microwave-safe bowl, combine chocolate and margarine. Microwave 20 seconds at a time until melted; stir until smooth. (You can also melt the chocolate and margarine in a small saucepan on the stove over low heat.)
Transfer chocolate mixture to a large bowl. Add sugar and stir to combine.
Add egg replacer and stir until smooth. Add vanilla and bourbon, then stir.
Add flour, salt, cinnamon, and chili powder. Stir gently until smooth.
Pour mixture into prepared baking pan and bake for 20–25 minutes, until just set in the middle and a toothpick stuck in the center comes out clean.
Let brownies cool before cutting.
Per Brownie
Serves 2
Calories: 218 | Fat: 11g | Sodium: 31mg
Cajun Tempeh Po’Boy
This hot and spicy recipe makes two very large sandwiches, so bring your appetite—or you can save some for later.
- 1 (13-ounce) package tempeh, cut into small, bite-sized squares
- 1⁄2 cup olive oil
- 5 medium cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons cayenne pepper
- 2 tablespoons paprika
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 medium loaf French baguette, sliced crosswise and then lengthwise in half
- 2 cups shredded lettuce
- 2 medium tomatoes, cored and sliced
In a 4-quart slow cooker, combine all ingredients except bread, lettuce, and tomatoes. Cover and cook on high for 2 hours.
Assemble the sandwiches on bread by layering the tempeh, lettuce, and tomatoes.
Note: All “dressed” up
Traditional New Orleans po’boys are served either plain or dressed. Dressed means it’s topped with lettuce, tomatoes, pickles, and mayonnaise, but you can substitute Vegenaise to keep the sandwich vegan.
Mango-Citrus Salsa
Yields 2 cups
Salsa has a variety of uses, and this recipe adds color and variety to your usual chips and dip or Mexican dishes. Garnish with extra chopped cilantro and enjoy with tortilla chips.
- 1 medium mango, peeled, pitted, and chopped
- 2 medium tangerines, peeled and chopped
- 1⁄2 medium red bell pepper, stemmed, seeded, and chopped
- 1⁄2 medium red onion, peeled and minced
- 3 medium cloves garlic, peeled and minced
- 1⁄2 medium jalapeno pepper, stemmed, seeded, and minced
- 2 tablespoons freshly squeezed lime juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons chopped fresh cilantro
In a large bowl, combine all ingredients. Gently toss to mix well.
Allow to sit for at least 15 minutes before serving to allow flavors to blend. Store any leftover salsa in an airtight container in the refrigerator.
- Per 1 Cup
- Calories: 178 | Fat: 1g | Sodium: 587mg
- Carbohydrates: 45g | Fiber: 6g
- Sugar: 35g | Protein: 3g
Plant Based Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen
Unless you’re deeply committed to a life of vegetables, words like plant-based can be a turnoff when it comes to menus and cookbooks. Sure, many of us, myself included, want to expand our vegetable repertoire but still need to indulge their inner carnivore—particularly when we think of a bleak future with nothing but quinoa and steamed broccoli. But Kate Ramos, who created the blog ¡Hola! Jalapeño! with the goal of merging authentic ingredients and flavors with modern preparations, has our back. Taking that philosophy, Ramos has written her Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen , published by Harvard Common Press, it’s a lushly photographer book with recipes that are so wonderful it’s easy to forget there’s nary an animal protein anywhere in her book.
Instead, Ramos offers us such dishes as Chileatole (a thick soup) with Masa Dumplings and Lime Crema, Potato and Collard Greens, Crispy Tacos with Ancho Chile Crema, and my personal favorite–One-Pan Cheesy Rice Chile Relleno Casserole.
In her first chapter, Ramos tells us what’s in her pantry, providing us with an entrée into the world of chiles, peppers, oils, spices, herbs, and Mexican cheeses as well as the equipment she relies upon. The latter are simple enough. Just a comal (but she notes you can use a cast iron skillet instead) and a molcajete and tejolote, a volcanic stone mortar and pestle for grinding spices and making chunky salsas. As for the ingredients she commonly uses, I’d be willing to bet that many of us have such items as black pepper, smoked paprika, garlic powder, kosher salt, and coriander in our spice drawer already. That just leaves a variety of dried chile powders—ancho, guajillo, arbol, and habanero as well as a few other ingredients that can be bought as needed. Unlike many entrees into a new cuisine, Ramos keeps it simple and inexpensive.
Six of the remaining chapters are divided into cooking methods—slow cookers, stovetop, grills, and oven. Instant Pot aficionados will be very happy to hear that there’s an entire chapter devoted to recipes using the beyond popular small kitchen appliance. Ramos cooks out of a small kitchen and says she’s never been enamored of kitchen equipment until, that is, she fell in love with her Instant Pot. Besides, its ability to cook beans—a common ingredient in Mexican cookery–quickly, Ramos offers a selection of recipes she’s developed for quick dinners for busy home cooks like Black Bean Enchilada Casserole, Smoky Tomato Tortilla Soup, and her Loaded Sweet Potatoes with Lime Crema, Sofrito Beans, Roasted Kale, and Chives.
The recipes I made all worked without me having to make tweaks to salvage them. That’s a plus because I have encountered recipes that haven’t been tested or at least not well evaluated before being included in a cookbook. If I have one complaint about Plant Powered Mexican it’s that the font is small so instead of just glancing at the recipe while cooking, I often had to pick up the book to be able to read the directions. It’s a small complaint and shouldn’t stop anyone who is interested in plant-based cooking from purchasing this well-written cookbook.
Vegan Picadillo Tostadas with Rice and Peas
For the tostadas
12 6-inch corn tortillas
For the picadillo
- 2 tablespoons avocado or sunflower oil
- 1 medium white onion chopped
- 2 medium carrots chopped
- 3 cloves garlic chopped
- 3 small Yukon gold potatoes peeled and diced
- 1 pound plant-based beef
- 1 recipe Magic Spice Mix see below
- 1 ¼ cups Gluten-free beer or vegetable broth
- ½ cup frozen peas no need to thaw
- ¼ cup chopped fresh Italian parsley
For serving
- 3 cups steamed rice
- Lime wedges
- 1 large avocado diced
- 1-2 medium jalapeños thinly sliced
- Green salsa
To make the tostadas: Heat the oven to 350°F. Once the oven is ready, lay the tortillas directly on the oven racks with plenty of room around them for air to circulate. (I put six on the top rack and six on the bottom in my oven.)
Bake for about 15 minutes, turning the tortillas halfway through, until they are very crisp and crack if you break them. Look for a light brown color, no darker than the shade of a roasted peanut. Remove the tortillas to a serving platter.
To make the picadillo: Heat the oil in a large frying pan over medium-high heat. Add the onion, carrots, garlic, and potatoes. Cook until the garlic and onions start to brown, about 5 minutes.
Add the plant-based beef and spice mix, breaking up the meat with the back of a wooden spoon. Continue cooking until the beef is browned, about 3 minutes. Add the beer or broth, reduce the heat to medium-low, and cover. Simmer the picadillo for about 10 minutes or until the veggies are tender. Stir in the peas and parsley, and cook for about 1 minute.
To Serve: Spread ¼ cup of rice on a tostada, and top with ¼ cup picadillo. Pass the garnishes at the table.
Magic Spice Mix:
Mix 1 tablespoon guajillo chile powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon dried epazote or oregano (preferably Mexican) together in a small bowl until evenly combined. Use immediately or keep in a container for up to 1 month.
Chilled Avocado Soup
FOR THE SOUP:
- 1 large ripe avocado, peeled and pitted
- 2 cups cold water
- 2 small Persian cucumbers
- 2 scallions, trimmed and chopped
- 1/4 cup fresh lime juice (from 2 limes)
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
FOR THE FAIRY DUST
- 1/4 cup roasted, salted sunflower seeds
- 1/4 cup white sesame seeds
- 1/4 cup popped amaranth
- 1/4 cup edible flower petals, such as nasturtium, pansies, marigolds, or cornflowers
- 1 teaspoon toasted cumin seeds
To make the soup:
Blend soup ingredients. Add avocado, water, cucumbers, scallions, chile, lime juice, cilantro, oil, and salt to a blender. Blend until smooth.
Chill. Cover and chill in the refrigerator until completely cold, at least 2 hours.
To make the fairy dust:
Combine. Add the sunflower seeds, sesame seeds, amaranth, flowers, and cumin seeds to a small bowl. Mix gently.
Serve. Ladle the cold soup into bowls and sprinkle fairy dust over the top.
This review originally appeared in The New York Journal of Books.
For Chef’s Who Love History: Vegetarian Recipes
Though vegetarianism is much more mainstream today than it was even ten years ago, the movement is not new. Back in the early part of the last century, though vegetarianism was rare, it was practiced in Southwest Michigan. Indeed, though it’s surprising to learn, starting in 1908 there were several vegetarian restaurants that thrived until the mid-1970s.
The premise is similar to the current philosophy of sustainable local agriculture – eating what is grown near home–contributed to the popularity of three restaurants that thrived for a considerable amount of time. They were Eden Springs Park Restaurant (opened in 1908 and closed in 1932), Mary’s Vegetarian Restaurant which opened in 1932 and closed 34 years later and Mary’s Café, in business from 1931 to 1975 in downtown Benton Harbor.
Produce served in these establishments was grown on the grounds of the Israelite House of David in Benton Harbor, founded in 1903 and reorganized by Mary Purnell in 1930 as Mary’s City of David.
1912 Vegetarian Cookbook
According to Ron Taylor, of Mary’s City of David, one of the nation’s oldest continuing communes, the freshness of the ingredients used was one of the reasons for the long time popularity of the restaurants. Taylor, who worked at Mary’s Café for the last four years of its existence, has long been an archivist of the colony’s history. Several years ago he reprinted a limited edition of the 1912 cookbook titled “Vegetarian Cookbook” with recipes from the Eden Springs Restaurant.
Now, Taylor has put together the “Vegetarian Cookbook” that includes not only the recipes from the 1934 cookbook but also photos and historic anecdotes from the years when Mary’s City of David had their own bakery, dairy, cannery, chickens (for eggs) and orchards.
“We had a greenhouse for growing vegetables in the winter,” said Taylor at the time we chatted. Taylor, an avid historian dedicated to preserving the unique history of the community.
Mary’s City of David also attracted a large clientele of visitors who spent the summer in the numerous cottages on the property.
“The cottages didn’t have cooking facilities,” said Taylor, “and so people ate at the restaurant.”
Interestingly, one of the largest groups of returning summer residents were Romanian Jews from Chicago.
“They were attracted to coming here because vegetarian is Kosher,” said Taylor.
The colony’s commitment to vegetarianism came from the Gospels, as Taylor points out in the book by quoting Biblical passages including ‘Meats of the belly and the belly for meats and both shall be destroyed (1 Cor. 6-13).
The book also includes old menus from Mary’s Restaurant which was located on Britain Avenue. Like most old menus, it’s always amazing to see how cheap prices used to be. The 1947-48 menu lists such items as a pimento cheese sandwich costing 20 cents and homemade pie or cake ten cents and spaghetti in tomato and cheese sauce going for 35 cents. For those who often splurge on lattes or cappuccinos, take note, a cup of coffee with extra cream cost 15 cents while something called Boston coffee sold for 15 cents as well.
“This is a book of recipes,” Taylor writes in his introduction. “It continues authentic and unique tastes of a history, from a community of that generation. It was designed to serve a healthy and nutritious meal for a working class. Convenience to a fresh market of local produce precluded the use of exotic ingredients and thus retained the colony’s desire of making an affordable and family friendly menu. It remains a book of ingredients that saw its popularity within the era of one of America’s greatest generations.”
Mary’s City of David
The cookbook is for sale at Mary’s City of David at 1158 Britain Avenue in Benton Harbor. The cost is $24.95. For more information or to order, call 269-925-1601, order online at www.maryscityofdavid.org or stop by in the afternoons when the office is open. For those who’d like to visit and have a meal from the cookbook, the annual, “Welcome Back To 1934” Vegetarian Lunch will be served at noon on September 29th at Mary’s City of David, 1158 E Britain Avenue, Benton Harbor.
Recipes
Note: These are old fashioned recipes where the directions are often vaguer than what we’re used to in modern recipes. Often, there are no temperature settings for oven and instead terms like slow oven and hot oven are used. Also, the cookbook uses the term tablespoonfuls, cupfuls, etc. rather than the current terminology of cups, teaspoons and the like.
Butter-Scotch Pie
- 2 cups brown sugar
- 4 tablespoons flour
- 2 cups milk
- 3 eggs
- 2 heaping tablespoons butter
- 1 teaspoon vanilla
Beat the yolks of eggs until light; add flour, sugar, milk and butter; cook in double boiled until thickened. Remove from fire and add vanilla. Have ready two under crusts baked and fill with the butter-scotch. Whip the whites of eggs to a stiff froth and add two tablespoons sugar. Spread lightly over the top of the pies and set in a slow oven to color a golden brown.
Sidebar: Mary’s City of David Bakery
Within their first year of business, the bakers at Mary’s City of David Bakery were working seven days a week providing food for the more than 300 members of the colony as well as for the baked goods shop in the downtown Benton harbor hotel and the resort restaurant. Baked good as well as milk, butter, cream and eggs, all grown on the colony’s grounds, were also sold at the bakery. Here are several baked goods recipes from the cookbook that were made at the bakery.
Bran Muffins
- 1 cup flour
- 1 teaspoon salt
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 cup bran
- 1 egg, beaten light
- 1 ¼ cups milk
- 3 tablespoons melted shortening
Sift the first four ingredients together twice; add the bran, the egg, milk and shortening. Mix together thoroughly. Bake in hot, well-greased muffin pans about 25 minutes.
Cheese Dreams
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup flour
- ½ cup cheese
- 1 tablespoon oil
Mix and sift dry ingredients. Work in oil lightly with tips of fingers. Add liquid gradually and then sprinkle in the cheese which has been grated. Toss on floured board and roll out one quarter inch in thickness ad cut with small cutter. Bake in hot oven ten minutes and serve hot with salad course.
For those who are interested in finding out more about Mary, City of David, Taylor has written a book on the subject, Mary’s City of David: A Pictorial History of the Israelite House of David as Reorganized by Mary Purnell.
The photos above were provided by the Benton Harbor Public Library.
Grub Street: 2022 James Beard Award Winners: The Full List
Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html
Baingan Bharta / Roasted Eggplant Curry — Sowmya’s Spicy Corner
A great recipe from Sowmya’s Spicy Corner, a blog that I follow, for Baingan Bharta / Roasted Eggplant Curry – a delicious and smoky Indian variation of the Mediterranean Baba Ganoush.The dish, which is simple to make, has a unique smoky flavour that comes from grilling the eggplant on direct fire or charcoal. Once grilled, its chopped/mashed, spiced up and cooked to a delicate finish. This smoky and flavour packed baingan bharta / roasted eggplant pairs well with Indian flat breads like roti/ paratha/steamed white rice.
For her recipe: Baingan Bharta / Roasted Eggplant Curry — Sowmya’s Spicy Corner
Miami Cooks: Recipes From the City’s Favorite Restaurants by Sara Liss
The flavors and foods of Miami, with its imaginative and creative cooking, wide ranging cultural traditions, and unique culinary identity, are brought to the fore by its amazingly talented and award winning chefs and mixologists, Sara Liss, who has been writing about the city’s food scene for more than 15 years captures the culinary essence of the city’s fascinating food scene in Miami Cooks. Presenting 75 signature dishes and drinks from 35 of the hottest restaurants and chefs, either just rocketing to fame or James Beard winners, Liss shares their recipes–ranging from craft cocktails to satisfying brunch dishes to airy desserts. The flavors are global–Cuban food capital of America, but it also home to so many other cuisines―Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican, Cuban, Mexican, Asian, classic French with a Miami twist, and Floridian (of course). All evoke the passionate gastronomic spirit of The Magic City.
But Liss takes it one step further. Stating that her mission was to make the entire creative process acceptable and achievable for the home chef, she makes it easy for us to take our cooking to the next level.
Miami Cooks, published by Figure 1m is currently available for purchase now.
With beautiful photographs and intriguing recipes, here are a few more to contemplate:
Cubano “Croque Monsieur” – This recipe was crafted by Executive Chef Frederic Delaire from Bar Collins. A Cuban play on a French classic, this towering sandwich teems with slow-roasted pork, an indulgent béchamel sauce, and many layers of ham and Swiss.
Hamachi Cilantro Rolls – “You’ll be sure to wow your mom with some homemade sushi rolls! It might seem intimidating at first, but once you get the hang of it, the technique is fairly easy,” writes Liss.
Shrimp Cakes – This recipe is an Executive Chef Klime Kovaceski specialty from Crust. Riffing on the classic crab cake, Chef Klime has created an easy go-to dish when you’re looking for a hearty brunch course.
Golden Geisha – This raspberry vodka cocktail recipe is from Owner David Grutman of Komodo. This refreshing cocktail is deceptively easy to prepare and heightened to a luxe level with edible gold leaf flakes.
Jim’s Yellow Fedora – From Executive Chef Daniel Roy from The Jim and Nessie, Jim’s Yellow Fedora cocktail is made with whiskey and chartreuse – a liquor distilled using 130 natural herbs, spices and flowers. In this recipe, it adds depth to whiskey for a play on the classic green hat cocktail.
Korean Braised Chicken with Glass Noodles
This popular Korean dish, also known as Andong jjimdak, originates in the city of Andong, Korea. All at once savory, sweet, and spicy, it sees spicy braised chicken cooked together with Korean glass noodles for a dish that explodes with flavor.
Serves 2 to 3
Marinade [ingredients]
- 5 cloves garlic, finely chopped
- 3 Tbsp brown sugar
- 1/2 tsp grated ginger
- 1/4 tsp black pepper
- 41/2Tbsp soy sauce
- 3 Tbsp concentrated pear juice (see Note)
- 2 Tbsp mirin
- 11/2tsp sesame oil
Marinade [method]
Combine all ingredients in a small bowl and mix well.
Note: Korean cooking often calls for pear juice for marinating and tenderizing meat. It can be found in most Asian markets.
Chicken [ingredients]
- 2 lbs, bone-in chicken thighs
- Marinade (see here)
- 5 to 6 oz Korean glass noodles (sweet potato starch noodles)
- Sesame oil, for searing
- 5 dried red chiles (divided)
- 2 potatoes, peeled and cut into 1-inch cubes
- 1 large Spanish onion, coarsely chopped
- 1 carrot, chopped
- 5 button mushrooms, thinly sliced
- 2 scallions, roughly chopped
Chicken [method]
- In a large bowl, combine chicken and marinade, turning to coat, and refrigerate for 1 hour.
- Soak glass noodles in water for 20 minutes, until softened.
- Coat a large skillet with sesame oil and bring to high heat. Add 3 chiles and sauté for 5 to
- 7 minutes, until the chiles darken. Discard chiles.
- Add chicken to the skillet, reserving marinade, and sear for 4 minutes on each side, until browned. Transfer chicken to a plate.
- In a large saucepan over high heat, combine the reserved marinade and 4 cups of water.
- Bring to a boil, then add chicken, reduce heat to medium, and simmer for 10 to 15 minutes, until chicken is almost fully cooked. Add the remaining 2 chiles and the potatoes, onion, and carrot and simmer for 5 to 8 minutes, until vegetables are softened.
- Add noodles, mushrooms, and scallions and simmer for another 6 to 8 minutes, until noodles are cooked. Remove the 2 chiles and serve immediately.
Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Each of the recipes in Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing (Page Street Publishing 2020), a 2019 James Beard Foundation Book Award Nominee by Jerrelle Guy, tells a story. Divided into sections based upon one of our five sense, she delves into her many food memories for recipes such as her grandmother’s Orange Peel Pound Cake though she since has refined it.
“My grandmother used a lot more sour cream and lots more butter and sugar,” says Guy who started cooking from scratch when she was 14 because that’s when she went vegan.
“I had to figure out a way to veganize all the things everyone else in my family was eating,” she says. “My experimental approach to cooking is a consequence of thinking outside the box with recipe development from a very early age.”
Guy, author of the popular blog, Chocolate for Basil, looks at her book not only as stories of her life told in recipes but also as inspirational.
“I want to inspire black women to reclaim their kitchens, diets, bodies, and personal power,” says Guy, who contributes recipes to the New York Times.
The following recipe is reprinted with permission from Black Girl Baking by Jerrelle Guy, Page Street Publishing Co. 2018.
Apple Cider Monkey Bread
Egg-free, vegan option
Makes 1 loaf
Dough
3 tablespoons packed brown sugar
¼ cup warm water, at 115°F
2 tsp active dry yeast
3–3½ cups white whole wheat flour, divided
½ tsp salt
¾ cup warm milk
3 tablespoons apple cider vinegar
½ cup softened butter
Apple cider coating
¾ cup packed brown sugar
2 tsp ground cinnamon
¼ cup applesauce
2 tablespoons apple cider vinegar
1 tsp salt
4 tablespoons softened butter
Apple glaze
2 tablespoons butter
2 tablespoons applesauce
5 tablespoons packed brown sugar
Pinch of salt
To make the dough, add the brown sugar to the bowl of warm water. Sprinkle the yeast over the top, and let it bloom until a cap of foam forms on the top, 5 to 10 minutes.
In a stand mixer with a dough hook attachment, combine 2½ cups of the flour and the salt. Mix on low speed, pouring in the warm milk, apple cider vinegar and bloomed yeast mixture. Add about ½ cup more of flour and knead until all the flour is mixed in, then add the butter and mix until the butter is completely worked in. Add extra flour gradually just until the dough comes off the sides of the bowl. You may not need all the flour. Take the dough out of the bowl and place it in a clean, oiled bowl. Cover with plastic wrap or a damp clean kitchen towel and allow to rise in a warm, dark place for 1 to 1½ hours, or until doubled in size.
To make the coating, whisk together the brown sugar, cinnamon, applesauce, apple cider vinegar, salt and butter in a bowl. Oil a Bundt pan and drizzle 3 to 4 tablespoons (45 to 60 ml) of the coating on the bottom of the pan.
Once the dough has risen, punch it down in the center to release the air. Pinch off about 1½-inch balls from the dough, roll it into a ball and submerge it in the coating. Place the drenched ball into the Bundt pan. Continue until all the balls are coated and arranged in the pan. If there is any leftover coating, drizzle it
over the top of the dough. Cover the pan with plastic wrap and let the dough rise for another 30 to 40 minutes, or until doubled in size.
To make the glaze, melt the butter, applesauce, brown sugar and salt together in a saucepan on the stove top or in a bowl in the microwave. Set aside.
Preheat the oven to 350°F and position a rack in the center of the oven.
Remove the plastic from the risen monkey bread, and bake for 25 to 30 minutes, or until cooked through, and it passes the toothpick/skewer test. Remove the monkey bread from the oven and carefully flip it out onto a serving tray while hot. Drizzle it with the apple glaze, and serve warm
VEGAN OPTION: Replace the butter with virgin coconut oil, at room temperature, or dairy-free butter, and make sure the milk is plant-based.
For more recipes and information, visit Guy’s website.
