By Tanya Holland, Jan Newberry
Brown Sugar Kitchen is greater than a cafe. This soul-food outpost is a neighborhood amassing spot, a spot to fill the stomach, and the thrashing middle of West Oakland, a storied postindustrial local around the bay from San Francisco.
The eating place is a pleasant beacon on a tree-lined expressway, nestled low and cushty subsequent to a scrap-metal backyard during this Bay region rust belt. Out entrance, buyers congregate on lengthy benches and sprawl within the grass, absorbing the light, sipping at steaming mugs of Oakland-roasted espresso, ready to snag one of many tables they glimpse during the swinging doorways. bargains are performed, buddies are made; this can be a group in motion. briefly order, they'll get their desk, their pecan-studded sticky buns, their meaty hash crowned with a quivering poached egg. Later within the day, the road grows, and the orders for chef-owner Tanya Holland's recognized bird and waffles or oyster po'boy fly. this is often whilst pride arrives.
Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at domestic, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And those aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul foodstuff celebrity in the neighborhood grown, seasonal produce, too, in crisp, inventive salads equivalent to Romaine with Spring greens & Cucumber-Buttermilk Dressing and summer season Squash Succotash. Soul-food classics get a contemporary spin in terms of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and an aspect of Roasted eco-friendly Beans with Sesame-Seed Dressing. Straight-forward, unfussy yet encouraged, those are recipes you'll flip to back and again.
Rich visible storytelling finds the nutrients and the folk that made and make West Oakland what it really is this present day. Brown Sugar Kitchen actually captures the sense—and flavor—of this richly textured and scrumptious position.
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Additional info for Brown Sugar Kitchen: Recipes and Stories from Everyone's Favorite Soul Food Restaurant
Stir in the flour mixture and the melted butter until combined. Preheat the oven to 250°F/120°C. Set a wire rack over a baking sheet. Heat a griddle or large skillet over medium-high heat and coat the surface with melted butter. 5 cm apart. Cook until bubbles form on top and the bottoms are golden brown, about 2 minutes. With a spatula, flip the griddle cakes and cook until the bottoms are golden brown, about 2 minutes. Transfer the griddle cakes to the rack to keep warm in the oven. Repeat with the remaining batter, placing the griddle cakes in a single layer on the rack.
I can assemble this the night before or even days ahead and refrigerate or freeze it, then pop it in the oven just before everyone is ready to eat. You can use turkey or pork sausage, or make it vegetarian by leaving out the meat and adding some broccoli. unsalted butter, plus more for the baking dish ½ yellow onion, diced 2 stalks celery, diced ½ yellow or red bell pepper, diced 6 OZ/170 G chicken-apple sausages, diced, precooked 1 TSP Creole Spice Mix (page 51) 4 CU PS/455 G cubed Buttermilk Cornbread (page 106) 4 eggs 2 egg yolks 1½ CU PS/350 M L whole milk ¾ CU P/175 M L heavy cream Kosher salt 60 BROWN SUGAR KITCHEN 1 TBSP Preheat the oven to 350°F/180°C.
To make the grits cakes: In a large, heavy-bottomed GRITS CAKES saucepan, bring the water and 1/2 tsp salt to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and thick like mush, 15 to 20 minutes. 2 L Line a rimmed baking sheet with parchment paper. Pour the hot grits onto the prepared baking sheet; it should form a layer about 3/4 in/2 cm deep. Cover with plastic wrap and let cool, then refrigerate until thoroughly chilled, at least 2 hours or up to overnight.
Brown Sugar Kitchen: Recipes and Stories from Everyone's Favorite Soul Food Restaurant by Tanya Holland, Jan Newberry