Monthly Archives: June 2015

Soul Summit to explore, honor black foodways

The veteran food writer, author of the upcoming book “The Jemima Code,” has organized Soul Summit: A Conversation About Race, Identity, Power and Food, a three-day event in Austin, Friday-Sunday.

In addition to hearing the speakers, attendees will get to take a walking culinary tour of Austin’s African American Cultural Heritage District and watch a historical food drama from local artists Carla Nickerson and Jennifer Cumberbatch.

Classic and modern interpretations of African-American cuisine will come from visiting chefs Bryant Terry, Syrena Johnson, Todd Richards, Kevin Mitchell and Chris Williams, and Atlanta mixologist Tiffanie Barriere will demonstrate African-Americans’ influence on beverages, spirits and the modern cocktail.

Via:: Food

      

Mmm – the cherry is so very …

When unseasonably late spring rains came, the ripe fruit still on the trees suffered some damage; the water settled in the dip where the stem meets the fruit, causing the fruit to split and rot.

¹⁄3 cup all-purpose flour

Turn down oven temperature to 350 degrees and continue baking until pancake is puffed and well browned, about 15 minutes.

Per serving: 203 calories, 8 g protein, 15 g carbohydrates, 13 g fat, 234 mg cholesterol, 293 mg sodium, 1 g fiber.

In a medium saucepan, bring the sugar, water, lemon juice, and cardamom to a boil.

½teaspoon cumin seeds

1 tablespoon extra-virgin olive oil

Put the cumin seeds into a small frying pan and toast over medium-high heat until toasted and fragrant, 2 to 3 minutes.

In a medium bowl, whisk together the lime juice, olive oil and salt.

Toss with the poblano, half of the onions and cumin seeds.

Per serving: 77 calories, 1 g protein, 12 g carbohydrates, 3 g fat, 0 mg cholesterol, 98 mg sodium, 2 g fiber.

Via:: Food

      

Rhubarb can replace pineapple in upside down cake

In my rural New England hometown, springtime rhubarb was so plentiful that we’d head out to the field with a bowl of sugar, rip the ruby stalks from the ground and dip the ends into the sugar for an afternoon snack.

The cake itself – with a delicate, tender crumb and gentle vanilla flavor, remains the same year-round.

4 tablespoons unsalted butter, at room temperature

½ cup (1 stick or 8 tablespoons) unsalted butter, at room temperature

In the bowl of an electric mixer fitted with a paddle attachment (or in a bowl with a hand mixer) combine the butter and sugar and beat until very light and fluffy, about 5 minutes.

Add the dry ingredients to the butter mixture in three additions, alternating with the milk and ending with the flour mixture.

Spoon the batter into the prepared pan and spread over the fruit, making sure no rhubarb is poking through the batter.

Transfer the cake to the oven and bake, rotating it once, until it is golden brown, springs back when you touch the center and a toothpick inserted in the center comes out clean, about 45 minutes.

Per serving: 440 calories, 5 g protein, 64 g carbohydrates, 19 g fat, 102 mg cholesterol, 198 mg sodium, 1 g fiber.

Via:: Food

      

Calendar of events

Wine
The Woodlands Wine & Food Week: Wednesday through Sunday; individually priced events scheduled daily; schedule at wineandfoodweek.com.
Mediterranean wine tasting: At Pappas Bros. Steakhouse, 5839 Westheimer; 5:30 p.m. Friday; $70 plus tax and gratuity; 713-780-7352.
Rosé tasting: At French Country Wines, 2433 Bartlett; noon-6 p.m. Saturday; free; 713-993-9500.
Bichot wine dinner: At Étoile Cuisine et Bar, 1101-11 Uptown Park; 7 p.m. Tuesday; $98; 832-668-5808.
Stony Hill wine dinner with owner Sarah McCreas: At Backstreet Cafe, 1103 S. Shepherd; 7 p.m. Tuesday; $125 plus tax and gratuity; 713-521-2239 or BackstreetSpecialEvents@gmail.com.

Via:: Food

      

Three options for chaos of busy weeks

While my friends were suffering through low-level admin jobs, I was learning knife skills to earn a culinary degree.

[…] with two kids younger than 5 demanding my every free second – and the endless struggle to balance work and home life – I face the same struggles as everyone else.

Would I love to find five recipes that interest all family members, make a shopping list, get to the grocery store to buy it all and prep on Sunday so the week ahead would be easier?

Take something like a steak and spring vegetable sauté, for example, which starts with stir-fry beef.

Throw it in a pan with crispy seasonal snap peas – or just about anything else that looks good – add pantry seasonings such as soy sauce, and dinner is on the table in minutes.

[…] for the skilled – or passionate – cooks who still count their supermarket trips as coveted “alone time,” try this seasonal recipe for simple and fresh asparagus and egg toast or pan-roasted chicken legs.

Heat a large, oven-safe skillet over high heat and add enough olive oil to coat the bottom.

Pour off the excess liquid and add a swirl of sesame oil.

Add any of the following and cook for a couple of minutes more: a generous squeeze of lemon juice, a splash of soy sauce and a few drops of sriracha, if you like a little heat.

1 tablespoon plus 4 teaspoons unsalted butter, room temperature

Put about 1 inch of water into a skillet large enough to hold the asparagus spears, preferably in a single layer, and bring the water to a boil.

Place 1 teaspoon butter and ½ tablespoon olive oil into an 8-inch, nonstick frying pan and heat over medium heat.

Per serving: 249 calories, 8 g protein, 17 g carbohydrate, 17 g fat, 25 mg cholesterol, 308 mg sodium, 3 g fiber.

Via:: Food