Recipes to Celebrate Black History Month - The Wall Street Journal |
- Recipes to Celebrate Black History Month - The Wall Street Journal
- Cavanary Family's 'quarantine kitchen' posts offer recipes they enjoy cooking together - The Gazette
- Persona 5 Strikers: Joker's 5 Most Useful Recipes | CBR - CBR - Comic Book Resources
- 6 recipes that will make you love shallots - Bangor Daily News
- 'Stop this madness': NYT angers Italians with 'smoky tomato carbonara' recipe - The Guardian
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Recipes to Celebrate Black History Month - The Wall Street Journal Posted: 25 Feb 2021 10:38 AM PST THESE INFLUENTIAL Black chefs shared their stories and recipes in The Wall Street Journal's Slow Food Fast column. Here they discuss what the recipes mean to them, their larger cultural and historical resonance, and how they reflect their individual approaches to cooking. Mashama Bailey of the Grey and the Grey Market in Savannah, Ga., shared her method for making beans and rice, a dish that's particularly special to her because it's one her grandmother loved: "I've never sought out restaurant chefs for guidance. When I cook, I keep grabbing at parts of a story that I want to know more about. I keep peeling back the layers. As I get older I find that I crave the foods familiar to me, like these black beans. I gravitate toward what feels stable and consistent with what my body craves. I believe you have to grab on to the foods that got you interested in cooking in the first place. My grandmother liked this to come out really hot. And if anything, this dish is more important to me now than before because she's been gone that much longer. It reminds me of all the funny stories she used to tell." Other recipes from Mashama Bailey:Italian Sausage and Peppers, Chicken Schnitzel Sandwich With Comeback Sauce and Catfish Tagine With Chermoula   Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans connected her recipe for roast chicken thighs with jerk corn and lime to her native St. Lucia as well as the city where she now lives and cooks: "A lot of the food here [in New Orleans] is similar to the Caribbean food I grew up with—the spices, the stews, the one pot cooking. As a chef I'm constantly learning, and the only way to move forward is to know my background and to know what took place before me and where I live. We're doing a dinner series for Black History month at Compère Lapin that's really fun. Because no one is traveling right now, I'm doing the series with local chefs that I've always admired, and that's great. Ms. Linda Green did the kick-off dinner. And we'll do a dinner that features Caribbean dishes that people might not know about—dishes that go beyond jerk chicken. With this recipe, I'd swap cauliflower in for the corn because it's winter now. But considering times have changed, this is relevant. It's simple and speaks to the comfort we want. And it speaks to my Caribbean background." Other recipes from Nina Compton: Shrimp With Tomato Salad and Aioli, Spaghetti Vongole and Roast Snapper and Vegetables With Arugula Pesto SHARE YOUR THOUGHTSShare your experience with these recipes—did you make any adaptations? How did you serve them? Join the conversation below.   Kwame Onwuachi, formerly of Kith/Kin in Washington, D.C., situated his spiced rib-eye with charred-tomato sauce and crisp potatoes in the context of his childhood years spent in Nigeria and his evolution as a chef: "The pandemic has allowed some to step back and focus on other things besides a restaurant, and I've enjoyed the freedom. I just finished writing another cookbook. I'm doing more media. I'll be a judge on Top Chef. This kind of cooking is more important to me now than ever. It is the food I crave. It reminds me of being a kid in Nigeria. It's everybody food, which is the food I like. There's a suya [spice blend] recipe in my book. It'll go on everything: meat, chicken, shrimp. It's an important seasoning." Other recipes from Kwame Onwuachi:One-Pot Chicken Stew, Escovitch Salmon With Quick-Pickled Vegetables and Carrot Purée and Chile Shrimp   Edouardo Jordan of Salare and JuneBaby in Seattle pointed to the convergence of Italian, Southern American and African influences in his recipe for meatballs with polenta and Parmesan brodo: "The Italian way of cooking is related to the Southern way. Both are seasonal and honor traditions. This recipe reminds me of where Salare was and at the time where it was headed. Currently Salare's menu is focusing on the African diaspora, and it's comforting to do that right now. We've explored how African migration may have worked into Italian cuisine—cooking with fruit and spices. Wherever there's migration, there's an influence. It's been eye opening. This isn't an old news recipe, it's a foundation recipe and a bit of a journey dish. It speaks to my story from the start of Salare to the journey I'm taking now. I still want to eat these meatballs. Spices let you take down the salt while adding nuance. That's where the Berbere spice comes in with these." Other recipes from Edouardo Jordan: Cabbage Salad With Anchovies and Fiore Sardo, Spring Quiche With Mushrooms and Asparagus, Steamed Halibut With Mushrooms and Spinach —Edited from interviews by Kitty Greenwald To explore and search through all our recipes, check out the new WSJ Recipes page. Copyright ©2020 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8  |
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Posted: 25 Feb 2021 06:38 AM PST  Even before the pandemic, the Cavanary family of North Liberty preferred cooking meals at home over going out to eat. "It brings us together," said Anthony, a former chef who now works as an assistant store leader for Kwik Star. Both Anthony, 43, and Danielle, 41, grew up cooking at home and have continued that tradition with their two children, James, 14, and Macy, 9. EXPRESS YOURSELF"I teach them a way of cooking where you can follow recipes — and that's fine — but cooking is an expression of yourself," Anthony said. "It's what you're feeling at that time. So I teach them how to use different herbs and layer the flavors and seasonings where it's not going to taste the same every time. That's part of the fun." Over the past year, like many people, the Cavanary family has been spending more time cooking and eating at home than usual. Danielle, a project manager for Shive-Hattery in Cedar Rapids, has spent most of the pandemic year working from home. With so many of her fellow employees also spending their days at home, the company created a section on its internal website called The Quarantine Kitchen for employees to exchange recipes. Danielle has been regularly posting pictures and sharing recipes of her family's culinary creations. Both of the Cavanary kids are attending school virtually so they're also spending more time at home and in the kitchen. "Over quarantine, they've really blossomed with their food," Danielle said. When Anthony is gone for work, many times it's James who cooks breakfast or dinner for the family or snacks for his sister. Macy has shown more interest in baking. A big success was baking chocolate malt cupcakes for Mother's Day. "She did it on her own with Anthony just making sure she was getting the right ingredients and putting stuff in the oven for her," Danielle said. PEANUT ALLERGYThe Cavanary family has been conscious of what they eat for a number of years, since James was diagnosed with a peanut allergy at a young age. Admittedly, this can make cooking and eating at home easier and less stressful than eating out. Even something as simple as picking up burgers from a local restaurant has to be researched beforehand to see if the restaurant uses peanut oil or offers desserts that include peanuts. At home, James enjoys making energy bars with granola. Because of his allergy, the Cavanarys have to check the ingredients every time, because companies will sometimes change their production methods making a brand unsafe for them to use. "It's a little challenging sometimes, but he knows we put in that extra time to make sure that he can continue to cook," Anthony said. "He can continue to try new things." GETTING KIDS TO HELPThe Cavanarys make their own seasonings and rubs, such as taco, Cajun and Italian, sometimes with dried herbs that Anthony's dad, Karl, sends them from Tennessee. Anthony and Danielle have the kids smell and taste the herbs and decide together which herbs go well with which dishes. "It gets them exposed to different things and allows them to feel like they've accomplished something by making it," Anthony said. "Our goal is to make sure that when they go off to school, they know how to cook, they know how to take care of themselves." He suggests that families who want to get their kids involved in the kitchen start with small tasks that are simple but get kids invested in the meal. "It's easy to have them start by shredding cheese for mac and cheese. Let them pour the pasta into the water," Anthony said. "It's little things that get them vested in the things that we make." The couple believes that cooking together and eating dinner together as a family is important. "You have that time to talk about the day but also talk to each other," Danielle said. "So it's a time of teaching them, but you can also kind of break down the barriers while you're working side by side." Get cooking with the kidsDanielle and Anthony Cavanary share these tips for introducing your kids to cooking and baking. • For younger children, buy a pair of cutting gloves that can keep their hands safe while cutting things like vegetables and bagels. You also can put their hand on top of yours to get them used to the motion of how things are cut. • Let your kids plan a meal every week to increase their interest. This includes figuring out the ingredients, finding them at the store and helping cook the meal. • Keep a variety of healthy ingredients in the house that can be combined to make easy snacks and inventive meals. • Explain what healthy foods do for the body and talk about why you make certain food choices. • Let kids experiment with smelling and tasting spices to inspire creativity. MEATBALL WELLINGTONMeatballs:1 pound lean ground beef 1/2 cup bread crumbs 1 large egg Pinch of salt Pinch of ground black pepper 1/2 cup onion, finely minced 5 garlic cloves, finely minced 1/4 cup parsley, finely chopped Pastry squares:All-purpose flour Homemade puff pastry dough (or store-bought) 2 cups shredded mozzarella cheese 1 egg Grated Parmesan In a large mixing bowl, combine ground beef, bread crumbs, 1 egg, salt, pepper, onions, garlic and parsley. Combine with hands until mixture is combined evenly. Shape mixture into 1-1/2-inch-diameter meatballs. Line a baking sheet with parchment paper, and place meatballs on baking sheet, spaced apart. Broil on high for 7 to 10 minutes. Set aside to cool. Preheat oven to 400 degrees. Flour a clean work surface. Cut pastry squares into 4x4-inch squares (8 squares total). In center of a pastry square, add 1 1/2 tablespoons of shredded mozzarella. Place meatball in center of mozzarella. Wrap pastry square around meatball. Repeat until all squares are used. Place pastry squares, seam down, on parchment paper-lined sheet pan. Beat 1 egg in a small bowl, and egg wash the outside of the pastry dough. Bake for 25 minutes. Serve with marinara sauce and basil garnish. PANCAKE BARS3 tablespoons of jam (your choice) 3 tablespoons of sunflower butter or almond butter 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons granulated sugar 3/4 cup milk 2 medium eggs 2 tablespoons vegetable oil Powdered sugar for topping (optional) Preheat oven to 355 degrees. Microwave the jam in a microwave-safe bowl in 10-second intervals, stirring between each time until the mixture is liquid enough to stir easily. Repeat the same process with the almond butter. (If using a natural almond or sunflower butter, stir in the jar before microwaving.) Lightly coat a 9x13 baking dish with butter or cooking spray. In a bowl, whisk together flour, baking powder, salt and sugar. Make a well in the middle of the dry ingredients. Add the milk, eggs and oil. Whisk until you have a thick batter. Pour the batter into the prepared baking dish. Take dollops of the jam and spoon them on top of the batter in random locations. Repeat the same steps with the almond or sunflower butter. With a toothpick, swirl the jam and almond butter dollops lightly. Bake in the oven for 10 to 15 minutes. Check doneness with toothpick. Cool for 10 minutes and sift powdered sugar on top, if desired.  |
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Persona 5 Strikers: Joker's 5 Most Useful Recipes | CBR - CBR - Comic Book Resources Posted: 25 Feb 2021 04:15 PM PST [unable to retrieve full-text content]Persona 5 Strikers: Joker's 5 Most Useful Recipes | CBR CBR - Comic Book Resources
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6 recipes that will make you love shallots - Bangor Daily News Posted: 25 Feb 2021 07:00 AM PST Shallots are like onions' sophisticated cousin. The pinkish-purple, clustered alliums have a milder, more nuanced flavor than onions, but impart a powerful, rich punch to many dishes. In his best-selling memoir, "Kitchen Confidential," the late Anthony Bourdain even wrote, "Shallots are one of the things — a basic prep item in every mise-en-place — that make restaurant food taste different from your food." Why not bring that restaurant quality to your home cooking? Here are six recipes with shallots that will show you how great this allium can truly be. Brussels sprouts salad with shallot vinaigrette
Because of its unique flavor, shallot is a superstar for vinaigrettes. In this recipe, fresh shredded Brussels sprouts are mixed with sweet clementine segments, tangy dried cranberries and nutty pecans before being tossed with a tangy shallot vinaigrette. Here's how to make Brussels sprouts salad with shallot vinaigrette. Flaky spinach, garlic and shallot pinwheels
This appetizer is an easy, toss together one that seems far more complicated than it is. Smother puff pastry with butter, season with salt and pepper and then sprinkle with minced garlic, scrumptious shallots, parsley and chopped fresh baby spinach. Enjoy these flaky spinach, garlic and shallot pinwheels by themselves, with coffee or as hors d'oeuvres for your favorite fancy homemade meal. Farmers' market veggie fried riceWant to elevate your weeknight fried rice? Combining parsnips, radishes, spinach and shallots with rice, sesame oil and a few other things, this recipe creates a hearty dish that's filling and inexpensive to make. Try this recipe for farmers' market veggie fried rice with shallots for a delicious twist on this simple dish. Baked sweet potatoes with crispy pancetta veggie topping
Shallots will crisp up nicely to top these delicious baked sweet potatoes. First saute the pancetta to crisp, then add the shallots and other vegetables and saute until they are tender and browned in places. Mash the inside of the potatoes, top each with a quarter of the crispy topping and dig in. This recipe for baked sweet potatoes with crispy pancetta veggie topping is sure to delight. Roasted root vegetable pasta with tomatoes and shallots
Shallots make this vegetarian pasta dish as rich as anything you could get in a restaurant. They're roasted alongside parsnips and carrots and seasoned simply with salt and pepper to create a delicate but filling dish perfect for lunches, dinners and so much more. This roasted root vegetable pasta with tomatoes is perfect for those days when you haven't quite made it to the grocery store for provisions. Roasted broccoli grain bowl with shallot vinaigrette
This is a fresh, boldly flavored dish that's satisfying but still pretty simple. You start by roasting the veggies with a little salt, pepper and olive oil. This brings out the sweetness of the onions and carrots and gives the broccoli a pleasant, mild flavor. Minced shallots, olive oil, white wine vinegar, honey and a hint of mustard come together in a tangy, rich dressing. Try this recipe for a roasted broccoli grain bowl with shallot vinaigrette. Once you make any of these recipes, you'll find it hard to go back to regular old onions again. Embrace the shallot and your home cooking will be elevated for it.  |
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Posted: 25 Feb 2021 08:37 PM PST  The New York Times has cooked up a controversy in Italy after tinkering with the recipe for the classic Roman dish pasta carbonara. Called "Smoky Tomato Carbonara", the recipe, by Kay Chun, was published by NYT Cooking. To be fair to Chun, she did preface her version of the recipe by saying that "tomatoes are not traditional in carbonara, but they lend a bright tang to the dish". But it wasn't just the tomatoes: the recipe replaced guanciale with bacon, "since it's widely available and lends a nice smoky note", and used parmesan cheese instead of pecorino. The indignation began among passionate foodies on social media – "This isn't remotely close to being a carbonara. Stop this madness," wrote one – before attracting the ire of top Italian chefs and the farmers' association Coldiretti, which described "Smoky Tomato Carbonara" as the "tip of the iceberg" in the "falsification" of traditional Italian dishes. This isn't the first time an interpretation of an Italian recipe has sparked outrage, with foreigners often mocked for adding pineapple to pizza or chicken to pasta. But that the recipe was published by the NYT came as a shock. "I follow the NYT on Instagram and thought it was a fake," Alessandro Pipero, a chef in Rome known as "the carbonara king", told Corriere della Sera. "It would be like putting salami in a cappuccino or mortadella in sushi. OK, fine, but then let's not call it sushi, similarly with this one – carbonara with tomato is not carbonara. It's something else." Coldiretti was sterner in its reaction. "The real risk," the association said in a statement, "is that a fake 'made in Italy' dish takes root in international cooking, removing the authentic dish from the market space, and trivialising our local specialities which originate from unique techniques and territories." Coldiretti added that pasta carbonara was one of the most "betrayed" Italian recipes abroad. But the association is keeping track of plenty of others. "Caprese is served with industrial cheese instead of mozzarella di bufala or fior di latte, while there are also cases of pasta with pesto served with almonds, walnuts or pistachios instead of pine nuts." The NYT also triggered outrage in the UK in 2018 after publishing a recipe in which it described the yorkshire pudding, a roast dinner staple, as a "large, fluffy pancake" that was excellent for "breakfast, brunch, lunch and dessert any time of the year".  |
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