Gregory Porter Is Cooking … Really! - downbeat.com |
- Gregory Porter Is Cooking … Really! - downbeat.com
- Can you eat cicadas? Yes, and here’s the best way to catch, cook and snack on them. - The Washington Post
- Cooking is a family affair for the Kings - Philadelphia Neshoba Democrat
- COOKING WITH THE SNAP - Simple Chicken and Vegetable Stir Fry - The Stanly News & Press | The Stanly News & Press - Stanly News & Press
- Cooking For Mom On Mother's Day? This Jefferson Park Chef Can Help - Block Club Chicago
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Gregory Porter Is Cooking … Really! - downbeat.com Posted: 05 May 2021 09:09 AM PDT By DownBeat I May. 5, 2021 
Gregory Porter in his kitchen (Photo: Courtesy of The PorterHouse)Gregory Porter, the two-time Grammy winner and frequent DownBeat Vocalist of the Year, is taking cooking to a whole new level in a new show called The PorterHouse with Gregory Porter. Presented by Citi, Porter's cooking show will be presented Wednesdays at 12 noon EDT on The Infatuation and Zagat's YouTube channels. Filmed in Porter's kitchen in Bakersfield, California, the six-episode series begins May 12. With his music playing in the background, the singer-songwriter turns chef presenting recipes inspired by his local community, as well as family traditions from growing up with his mother and seven siblings. He also brings in a few that he picked up while touring around the world. Porter shares stories behind each dish and talks about the people he loves. The first episode, for example, features a borscht recipe with elements of his wife's family recipe from Russia. The sixth episode showcases the importance of giving back, with a food donation at a local ministry and soup kitchen operated by Porter's brother Dionne. As part of its support for The PorterHouse, Citi has pledged a donation to longtime partner No Kid Hungry to provide up to 100,000 meals for U.S. families in need. "Music and food, two things in life I truly love, have always been connected," Porter said in introducing the show. "The kitchen was actually my home before I ever stepped on stage. Food is not just food, it's tradition, it's family, it's roots, and that's what music is. When I make a beautiful dish — something that makes people feel good, and brightens their face and lightens their mood — this is the way I think about music. Writing songs and creating dishes have always inspired me." After the sixth episode of The PorterHouse airs June 16, Citi will present an online finale for its cardmembers on Thursday, June 17, that will include a Q&A with Porter followed by a concert — Porter's first in more than a year. Citi cardmembers can register for the event HERE. The first 100 cardmembers to sign up will participate in a virtual Halleck Vineyard wine tasting that will kick off the event. They will receive a shipment of Halleck wines to sip while they enjoy the show. DB
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Posted: 05 May 2021 11:00 AM PDT  You'll need a bit of knowledge on their life stages to create the best edible experience. For the past 17 years, these Brood X cicadas have slowly matured underground, sucking on plant sap. Over the past few weeks, nymphs have created tunnels from which they'll emerge when the soil is warm enough. These nymphs will pop out of the ground, climb upward, then molt their nymphal case, just like a crab casting off an old exoskeleton. At this stage, when they are called tenerals, they will appear creamy white, with a few blushes of yellow. They will then develop their full adult exoskeleton, which is black and dark brown, and be ready to mate.  |
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Cooking is a family affair for the Kings - Philadelphia Neshoba Democrat Posted: 04 May 2021 10:00 PM PDT By SARAH KATHRYN WATKINS Brittany Lovern King is a small business owner who does pageant makeup and hair. In high school, Lovern would always braid hair. After graduating from Edinburg Attendance School, she attended East Central, where she got her license in cosmetology. Lovern gets to do her dream job three miles from home. She has been the owner of Britt's Hair Shop for almost 10 years. King's parents are Misty and Rudy Lovern. In addition, she has two brothers, Tyler and Dylan Lovern. King and her family all live in the Arlington community. People in her community are close and everyone enjoys riding their golf carts in the area. King is married to Ryan King. They have been married for 10 years. The Kings have two daughters, Madalynn, six, and Landree, one. The Kings enjoy spending time with their family and being outdoors. The daughters enjoy helping King cook.  "My oldest daughter Madalynn likes helping me put ingredients, and my youngest daughter always likes making a mess and licking the bowl," King said. The family likes to ride horses. They attend Macedonia Revival Center. Since the King family lives close together during the week, they also cook for the family or eat at her grandfather Junior Bell's house and her mother and dad's house. Her husband is the grill master, and they enjoy getting together with friends to grill. In high school, one of King's chores was cooking supper every night, and this was also the way she would make her allowance. When learning how to cook new things, King would always call her Nana, Linda Bell. Her Nana was her walking, talking cookbook. Unfortunately, King's Nana passed away two years ago. Nana's chicken spaghetti is a special recipe for her family because it reminds them of their Nana. King is thankful her Nana taught her how to cook. She uses her Nana's recipe, and her tradition lives on through her grandchildren and children.
HONEY'S HERSHEY CAKE 1 Swiss chocolate cake mix 1 large cool whip 1 block of cream cheese 1 cup of powder sugar 6 regular size Hershey Bars Follow instructions on cake mix, then divide cake into three small cake pans for your layers and bake. Let cake cool. Mix cream cheese, cool whip, and powder sugar together. Crush up Hershey bars and put 3/4 into the icing mixture. Apply icing in between each layer and all over. Sprinkle the remaining Crushed Hershey bar on top. NANA'S CHICKEN SPAGHETTI 3 chicken breast with bone 2 chicken stock bullion cubes 1 block of velveta cheese 1 can of mild rotel 1 can of small English peas 3/4 pack of angel hair pasta Boil chicken breast with bullion cubes until tender. Remove chicken from broth and add noodles. Broth needs to be about half or a little less full in your boiler. Once noodles is tender add in cheese in cubes. Have stove on low and stir until melted into the stock. Add in rotel, peas, and shredded chicken. Pour into baking dish and cook for 20 mins on 325. Add salt and pepper to taste. CANDIED YAMS 6-7 sweet potatoes 1 tablespoon of lemon juice 1 cup of sugar 1 teaspoon of vanilla extract 1 stick of butter Cut sweet potatoes into slices and place in a baking dish. Add in ingredients and bake on 350 until tender. If too much juice add a little more sugar.  |
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Posted: 05 May 2021 12:19 PM PDT  Editor's Note: Let's celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook. Simple Chicken and Vegetable Stir Fry Ingredients 2 Tablespoons oil (olive or canola) Raw chicken tenders 8 pieces, cut into small pieces 3-4 Cups of vegetables, cut into 1-inch pieces – I used onions, carrots, celery, broccoli and sugar snap peas 2-3 teaspoons grated fresh ginger – I used ground ginger 2-4 Tablespoons lower sodium soy sauce 1 1/2 Cups (uncooked) brown rice – Cook in water according to package directions or a combination of water and low-sodium chicken broth. Add oil to a hot stir-fry pan or large skillet. Add the grated ginger. Cook until tender but still crisp (about 1 minute). If using ground ginger, you can add after chicken and vegetables. Add chicken and cook until done or 165 degrees F. Add the vegetables in order of firmness, harder foods first (carrots, onions, celery, broccoli and sugar snap peas). Cook each vegetable for a minute or so before adding the next vegetable. Continually toss the vegetables to prevent sticking. I also added ½-1 cup water to prevent sticking. Add the soy sauce and stir. Serve over cooked rice. From the Kitchen of Lori Ivey  |
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Cooking For Mom On Mother's Day? This Jefferson Park Chef Can Help - Block Club Chicago Posted: 05 May 2021 05:33 AM PDT  JEFFERSON PARK — You can make your mom a delicious meal while supporting two Northwest Side businesses this Mother's Day. Fearless Cooking, 4410 N. Milwaukee Ave. in Jefferson Park, is offering two Mother's Day packages that include a menu, shopping list, pre-recorded instructional video for a brunch or dinner meal, a chocolate treat from the store's expanded sweets section and a flower arrangement from Dahlia Blooms in Portage Park. "What mothers don't want to do is cook on Mother's Day," said Fearless Cooking owner Catherine Siebel, who switched her in-person cooking classes to be virtual during the pandemic. "They should have someone cook for them. The idea is that even people who are not skilled or confident in the kitchen can still do something for their moms and still cook a meal for them." People can pick between the brunch package, with a fruit salad, pesto and sun-dried tomato frittata and blueberry scones; or the dinner package, with a pear and goat cheese endive appetizer, beef Stroganoff and chocolate mousse. Each package is $75. People can buy the Mother's Day packages online and visit the store to pick up a gift ahead of the holiday. Siebel will be available on her shop's Facebook page all day Sunday to answer any questions and guide people making the meals in real time. The Jefferson Park mother of two said she picked the menu items based on what she'd want to eat on Mother's Day. At past cooking classes, Siebel never got to enjoy many of the dishes people made, she said. So this year, she's going to make both menus at home for the instructional video and treat herself. "Even if it sounds intimating, it all is approachable if you're cooking with your kid or your teenager," she said of the menu. While Siebel doesn't have Mother's Day plans, she said the real holiday celebration she would like to have is after the kids go to bed. "The cards are nice and all, but if we are talking about what moms want, we want to hang out with each other and have a cocktail," she said.  Credit: Ariel Parrella-Aureli/Block Club Chicago
The packages are Siebel's first promotions for Mother's Day. Her business was closed last year because of the pandemic, and she was still figuring out how to offer online classes. The year before that, she was moving Fearless Cooking into the permanent Jefferson Park location. Siebel said she hopes the packages will provide a new experience for people wanting to show love for their mothers. She plans to create a similar deal for Father's Day. Like many small businesses, Fearless Cooking had to improvise to weather the past year and still attract customers who were no longer coming to the store. In addition to online cooking classes, Siebel started selling gift baskets and subscription food boxes with items made by local businesses owned by women and people of color. After having a clearance sale to reset the store and include more items from the independent makers, Siebel has reconfigured the space and hopes to have in-person classes again. Fearless Kitchen falls under city guidelines for restaurants, which currently allow 50 percent capacity for indoor dining or 100 people, whichever is fewer. Fearless Cooking reopened this week with new business hours: noon-5:30 p.m. Tuesday–Sunday. "It has been difficult for us, as it has been for any business owner, but we are so lucky to still be open," Siebel said. Subscribe to Block Club Chicago, an independent, 501(c)(3), journalist-run newsroom. Every dime we make funds reporting from Chicago's neighborhoods. Already subscribe? Click here to support Block Club with a tax-deductible donation.  |
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