Making your holiday gift list or just plain thirsty? Consider this.
Rock & Roll Hall of Famer and #1 New York Times bestselling author Sammy Hagar recently released his first cocktail book – and it’s everything needed for a home bar. Sammy knows that some of life’s greatest memories are made over cocktails, and “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker” chronicles Sammy’s storied life with drinks inspired by that journey – from the laidback beaches of Cabo and Hawaii to the dazzle of Hollywood and Las Vegas. Priced at $29.99 for hardcover and $19.99 on Kindle, this book covers everything from tools of the trade and glassware to bases and purees. And it has a forward written by Guy Fieri. For recipes from the book, see below.
Hagar, who is not only a legendary rocker but also a spirits entrepreneur also has introduced Sammy’s Beach Bar Cocktail Co.with a line of ready-to-drink (RTD) top-shelf sparkling rum cocktails in a can.
Hagar’s award-winning Puerto Rico-made Beach Bar Rum steeps island flavor into the cocktails, which come in four playful twists on classic flavors: Tangerine Dream, Pineapple Splash, Island Pop and Cherry Kola Chill. Made with all-natural ingredients and sweetened with agave, each flavor is under 130 calories and five grams of sugar per can.
Tangerine Dream – A refreshing blend of tangerine and vanilla cream; the classic Creamsicle.
“There’s nothing better than a Creamsicle.”
Pineapple Splash – The slight sweetness of pineapple, followed by the kick of jalapeño.
“I like it sweet, with some Jalapeño heat!”
Island Pop – The fruity flavors of cherry, pineapple, and citrus, pack a Hawaiian punch.
“That classic Hawaiian style punch!”
Cherry Kola Chill – That classic soda fountain flavor of cherry cola with a hint of spice.
“My take on that classic Cherry Cola vibe.”
A celebration of beach life, Sammy’s Beach Bar Cocktail Co. supports charities behind beach and ocean clean-up initiatives.
Sammy Hagar LIVE: Check Sammy’s tour dates here – if your dad’s a mega fan you can give him tickets to any one of shows, all held in outdoor amphitheaters through the end of summer, and you can even ship him a four-pack of top-shelf sparking rum cocktails to take with him in a cooler.
Buy online at http://sbbcco.com/ and at major retailers, grocers, big box stores, restaurants and bars in California, Nevada and Texas now; Florida in June; and additional states coming soon.
Santo Sunrise (featuring Santo Mezquila)
1½ ounces Santo Mezquila
4 ounces fresh orange juice
Splash of grenadine
Splash of Blue Curacao
Garnish: Half wheel orange slice
In a tall glass filled with ice, add the mezquila, orange juice, grenadine, and Blue Curaçao. Stir well and garnish with a fresh halved orange wheel.
Guava Martini (featuring Santo Blanco Tequila)
1½ ounces Santo Blanco Tequila
1 ounce fresh pineapple juice
1 ounce guava juice
Garnish: Fresh lime wheel, dusted in Tajín
In a cocktail shaker, fill with ice and add the tequila, pineapple juice, and guava juice. Shake well and strain into a chilled martini or coupe glass. Garnish with a fresh lime wheel dusted in Tajín.
Kir Royale (featuring Sammy’s Red Head Rum)
1 ounce Sammy’s Red Head Rum, divided
4 ounces chilled champagne
Garnish: Fresh lemon twist
Add half the rum to a chilled champagne flute. Slowly add the chilled champagne until ½-inch from the top. Top with the remaining rum. Garnish with a fresh lemon twist.
Da Kari (featuring Sammy’s Beach Bar Platinum Rum)
1 large piece fresh pineapple, rind removed
2 ounces Sammy’s Beach Bar Platinum Rum
½ fresh lime, squeezed
1 ounce Simple Syrup
Rim: Lime and cane sugar
Garnish: Fresh lime wedge
Run a fresh lime wedge around the rim of a chilled martini glass. Then roll the moistened rim in cane sugar and set the glass aside. In a cocktail shaker, add the pineapple. Using a muddler, gently (yet firmly) muddle the pineapple. Then add the rum, lime juice, and simple syrup. Fill the shaker with ice and shake well. Strain into the prepared martini glass. Garnish with a fresh lime wedge.
Sold in four-packs
12 oz/355 ml
A QR code on every can reveals a special video message from Hagar, himself.
Family memories, times together, food, family, and friends–all come together in Phil Potempa’s newest cookbook.
My friend Phil Potempa writes these encyclopedia-sized cookbooks based upon growing up on a farm and his years—still counting—as a food and entertainment columnist, currently for the Chicago Tribune Media Co. Well, his latest, Back From the Farm: Family Recipes and Memories of a Lifetime Vol. 4, is no different. I didn’t weigh it but it’s hefty and thick with 576 pages. Chocked full of recipes, photos, and anecdotes, the book is a compilation of Phil’s food and entertainment columns that takes us from growing up on the family farm in La Pierre, Indiana to hanging out with celebrities and everything in between such as local baking contests, chef interviews, chili cook-offs, ethnic celebrations, and readers’ favorite recipes.
“There are a lot of ways to read these books,” Phil tells me, noting that some people tell him they go straight to the index and look up the celebrity names while others leaf through the book, stopping at recipes that look interesting and still others are intrigued by stories of Potempa’s farm relatives. After all, who could resist recipes with such names as “Granny Wojdula’s Nine-Day Sweet Pickles,” “Jim Nabors’ Mom’s Split Green Pea Soup,” “Bob Hope’s Favorite Chicken Hash,” or “Blondie Wappel’s Favorite Pink Champagne Cake,” which implies that Blondie must have had several recipes for cakes made with pink Champagne. Now that’s really drilling down on an ingredient.
San Pierre, for anyone—and that’s most of us—is a small dot on the map consisting of less than 200 people according to Wikipedia. It’s where the Potempa still spends time with his family (he also has a place in Chicago) and is the center of Indiana’s mint growing industry and where the North Judson Mint Festival is held every year. According to the National Agricultural Statistics Services third nationally for spearmint production and fourth for peppermint production. Much of their mint ends up as oil and is sold to Wrigley, Colgate Palmolive, and Proctor & Gamble for use in their products. In other words, when you brush your teeth with a spearmint flavored toothpaste it might have come from San Pierre which is some 50 miles away.
Asked what his favorite story was, Potempa names Phyllis Diller, a housewife from Lima, Ohio who hit it big as a comedian in her late 30s and had a career that continued on until her death in 2012 at age 95. Her schtick included donning a fright wig for wild blonde hair, downplaying her good looks with bad make-up, and, with a cigarette in a long holder, cackling out jokes about her life including her poor domestic skills. She was considered the first woman stand-up comedian and like Joan Rivers, another first in the field, was expected to make fun of herself to be successful.
“One of her lines was that she used a smoke detector as a way of timing her dinners, when it went off, she knew the food was ready,” recalls Potempa. “In actuality, she was a great cook.”
Indeed, Diller opened a food production business, though as far as I can figure she only sold cans of her chili which came in three varieties—beef, chicken, and vegetarian. But don’t look for it in the grocery store and even Amazon doesn’t carry it as her food company is closed now. But the recipe for her chili is a popular search item on Google and is included in Potempa’s book.
The two both shared a love of cooking and Diller helped Phil with his first From the Farm cookbook.
Describing her as his first celebrity interview, Potempa says that over the years when she was performing in Northwest Indiana or the Chicago area she would invite he and his family to attend her shows and then visit her backstage afterwards.
“She was really a friend, I’ve been to her home and it was so wonderful to see my cookbooks in her fire red kitchen,” says Potempa about one of his visits to her home in the tony Brentwood, California city near Los Angeles.
Another fav story was told to him by his good friend Russ Adams, a 1978 graduate of the Culinary Institute of America in New York, who worked at the Strongbow Inn, a Valparaiso Restaurant that was started by Adams’s grandparents on the site of their turkey farm and for more than 75 years was a favorite stopping point for dinner no matter what time of year. Adams recalled when Los Angeles Dodgers Manager Tommy Lasorda came into the kitchen to see what was going on. He’d ordered a turkey sandwich and told Russ to “load it up! And make it like you’re making it for your brother.”
Russ also told him about the time his Grandma Bess was at the hostess stand sometime in the late 1950s and came face-to-face with a portly man waiting to be seated, who looked very much like Oscar winning actor Charles Laughton. When Bess mentioned how much he resembled the famous actor, he told her, in a very cold and stiff English accent: “Madam, THAT is because…I AM CHARLES LAUGHTON.”
Interestingly, Colonel Harlan Sanders, founder of Kentucky Fried Chicken, frequented the Strongbow Inn whenever he was in Northwest Indiana visiting his key local fast-food franchises says Potempa. Popcorn King Orville Redenbacher of the popcorn powerhouse ate there every year when he’d return home. In all, the restaurant served more than 250,000 pounds of turkey a year but one of the most requested recipes from the place that Phil received was for their Blue Cheese Dressing.
Phil wrote in one of his columns that he never expected to get the dressing recipe with its secret combination of ingredients because the Strongbow Inn restaurant used to bottle and sell their dressing in their lobby waiting area, displayed on a rack near a small freezer where a frozen version of their signature turkey pot-pies and gravy could also be purchased. But with its closing that changed and the recipe is below as are several others.
Phyllis Diller’s Chili
1 tablespoon vegetable or canola oil
1 pound ground beef (chuck is good)
1 medium onion, chopped
1 medium bell pepper, chopped (see note)
10 garlic cloves, minced
1 teaspoon Lawry’s Seasoning Salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 teaspoons chili powder
2 or 3 dashes tabasco sauce or to taste
1 (28 oz) can chopped tomatoes
2 (15 oz) cans s & w kidney beans, undrained
Garnishing – if desired
1 white onion, chopped
2 cups mild cheddar cheese, shredded
In a large, heavy-bottomed pan, warm oil over medium-high heat. Add the ground beef, breaking it up, and cook, stirring occasionally, until beef is cooked through, about 10 minutes.
While the beef is cooking, peel and chop onion. Set aside. Core and chop bell pepper. Set aside. Peel and mince garlic cloves. Set aside.
Once the beef is cooked through, add the onions, bell pepper and garlic. Cook until vegetables are softened, about 3 or 4 minutes.
Stir in the seasonings and tomatoes. Reduce heat to a simmer. Simmer the chili until it begins to thicken slightly, about 20 to 30 minutes.
Stir in the kidney beans with their juices. Simmer an additional 10 minutes or until heated through.
Adjust to taste.
Peggy’s Easy Beef and Noodles Supper
2 tablespoons cooking oil
1 1/2 pounds cubed beef stew meat
2 quarts water (divided use)
1 large onion, chopped
2 cups sliced carrots
2 cups chopped celery
2 teaspoons mixed seasoning blend, like Mrs. Dash
6 teaspoons beef bouillon paste (or equivalent using cubes)
1 (16-ounce) bag of Amish egg noodles (grocery shelf variety, not frozen)
Heat oil in bottom of a large soup pot and lightly brown beef and onion. Add 1 quart of water and simmer for 1 hour. Add carrots and celery, beef base and seasoning blend and add remaining 1 quart of water and simmer 1/2 hour. Finally add dry noodles and cook according to instructions, about 1/2 hour. More water can be added as needed during cooking time.
Makes 10 servings.
Blondie Wappel’s Favorite Pink Champagne Cake
Makes 18 servings.
1 (16.25-ounce) package white cake mix
1-1/4 cups pink champagne
1/3 cup vegetable oil
3 egg whites
3 or 4 drops red food color
Pink Champagne Frosting:
1/2 cup (1 stick) unsalted butter or margarine, softened
3-3/4 to 4 cups sifted powdered sugar
1/4 cup pink champagne
1 teaspoon vanilla
3 or 4 drops red food color
For the cake, preheat oven to 350 degrees. Mix together dry cake mix and champagne in a large bowl; add oil, egg whites and food color and beat with an electric mixer on medium speed for 2 minutes. Lightly grease and flour the bottom of a 13-inch by 9-inch shiny aluminum pan. Note: The baking temp has to be adjusted for glass, dark or nonstick pans or alter baking times and pan prep according to the directions on the cake mix package.
Pour cake batter into pan and spread evenly. Bake for 25 to 29 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow cake to cool completely before frosting.
To make frosting, cream butter with an electric mixer in a medium bowl and gradually add the rest of the frosting ingredients, beating at medium speed until the frosting is of a smooth consistency. Spread frosting evenly over cooled cake.
Decorate as desired, including possible garnish with pink and white sugar crystals.
Forbidden Apple Cake
1/2 cup vegetable oil
2 sticks Imperial margarine, softened
2 cups sugar
3 eggs, beaten
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups unpeeled apples, cored and diced (a firm, slightly tart baking apple is best)
1 cup walnuts or pecans, chopped (optional)
1 cup golden raisins (can be soaked in 1/2 cup good rum for one week for a “sinful” addition)
Powdered sugar for dusting.
Note: Seal rum-soaked raisins in a glass container at room temperature for one week, ahead of time. If using the rum version, omit cinnamon, nutmeg and vanilla.
Preheat oven to 325 degrees. Spray 10-inch bundt or tube pan with non-stick cooking spray. Beat oil with margarine. Add sugar, eggs and vanilla. Sift together flour, baking soda, cinnamon and nutmeg. Add apples to flour mixture and stir a few times to coat. Add raisins and nuts, if using, to egg/oil mixture. Stir flour/apple mixture into egg/oil mixture until well blended. Pour into prepared pan. Bake 75 minutes or until cake tester comes out clean. Cool 30 minutes, invert onto cake plate. When completely cooled, dust with powdered sugar. Makes 10 slices.
Strongbow Inn Bleu Cheese and Garlic Dressing
Makes 5 cups
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon oregano
4 cloves garlic, peeled
3 cups vegetable oil
Cheesecloth and string
1 cup crumbled bleu cheese
Prepare a piece of cheesecloth cut into a small square.
Combine salt, pepper, sugar, oregano and garlic, wrap in cheesecloth, fasten, and tie. Use a mallet or rolling pin to slightly pound the contents of the tied cheesecloth.
Place the cheesecloth bundle in a large quart-canning jar. Pour 1 cup of the cider vinegar over the spice bundle, seal jar and allow spices to steep overnight on kitchen counter.
Remove spice bundle, squeezing out excess liquid before discarding bundle.
Add three cups vegetable oil to vinegar mixture to fill jar and drop in the crumbled bleu cheese.
Store dressing in refrigerator and stir well before serving.
Philip Potempa can be reached at email@example.com or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Noted chef Jamie Oliver has introduced a cookbook full of recipes for making memorable meals easily.
Minimizing your time in the kitchen and maximizing your time with friends and family is what Jamie Oliver’s newest cookbook, Together, is all about. There are recipes for entire meals such as his Taco Party–Slow Cooked Pork Belly, Black Beans and Cheese, Homemade Tortillas, Roasted Pineapple and Hot Red Pepper Sauce, Green Salsa, Chocolate Semifreddo, and Tequila Michelada or you can select one or more of the 130 recipes in this fascinating book with its lush photos. Oliver, being British, offers some unique recipes such as Wimbledon Summer Pudding, Bloody Mary Crumpets, and My Maple Old Fashioned.
My Sumptuous Beef Bourguignon
Burgundy, Bacon, Button Mushrooms & Shallots
3 pounds beef cheeks, trimmed
4 large carrots
4 stalks of celery
4 cloves of garlic
2 teaspoons Dijon mustard
4 fresh bay leaves
1 small pinch of ground cloves
3 cups Burgundy or Pinot Noir
1/3 cup all-purpose flour
1 ½ tablespoons unsalted butter
6 slices of smoked bacon
7 ounces shallots
14 ounces button mushrooms
½ a bunch of Italian parsley (½ ounce)
GET AHEAD Chop the beef cheeks into 2-inch chunks. Wash, trim and chop the carrots and celery into 11/4-inch chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.
ON THE DAY Preheat the oven to 325ºF. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with paper towel, then toss with the flour. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and removing to a plate with any crispy bits once browned. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Return the beef to the pan, pour over the reserved wine and 3 cups of boiling water, then bring to a simmer. Cover with a scrunched-up sheet of damp parchment paper and transfer to the oven for around 4 hours, or until the beef is beautifully tender, topping up with splashes of water, if needed.
TO SERVE When the beef is perfect, turn the oven off. Slice the bacon, then place in a large non-stick pan on a medium-high heat. Peel, chop and add the shallots, tossing regularly, then trim and halve or quarter the mushrooms, adding to the pan as you go. Cook for 15 to 20 minutes, or until golden, stirring regularly. Finely chop and toss through the parsley leaves, then pour the contents of the pan over the bourguignon and season to perfection, tasting and tweaking.
CHICKEN, SAUSAGE & BACON PUFF PIE with ENGLISH MUSTARD, LEEKS & WATERCRESS SAUCE
2 slices of smoked bacon
2 chicken thighs (3 ½ oz each), skin off, bone out
2 pork sausages
2 small potatoes (3 ½ oz each)
2 heaping teaspoons English mustard
2 heaping tablespoons all-purpose flour
2 cups chicken broth
2 cups reduced-fat (2%) milk
3 ¼ oz watercress
11 oz pre-rolled puff pastry
1 large egg
GET AHEAD You can do this on the day, if you prefer. Slice the bacon and place in a large shallow casserole pan on a medium heat. Chop the chicken and sausages into 11/4-inch chunks, and add to the pan. Cook until lightly golden, stirring regularly, while you trim and wash the leeks, peel the potatoes, chop it all into 11/4-inch chunks, then stir in with a good splash of water. Cook for 10 minutes, or until the leeks have softened, stirring occasionally, scraping up any sticky bits, and adding an extra splash of water, if needed. Stir in the mustard and flour, followed by the broth, then the milk. Bring to a boil, simmer for 15 minutes on a low heat, stirring regularly, then season to perfection, tasting and tweaking. Carefully pour everything through a colander to separate the filling from the sauce. Pour the sauce into a blender, add the watercress and blitz until smooth. Spoon the filling into an 8-inch pie dish with 7 tablespoons of sauce. Let everything cool, then cover and refrigerate overnight.
TO SERVE Preheat the oven to 350ºF. Brush the rim of the pie dish with olive oil. Cut the pastry into 3/4-inch strips, using a crinkly pasta cutter if you’ve got one, then arrange over the dish – I like a messy lattice. Eggwash all the pastry, then bake the pie for 45 minutes, or until the pastry is golden and the filling is piping hot. Gently heat up the watercress sauce to serve on the side.
Peel 1 lb of root veg of your choice, chop into ¾ –1 ¼ -inch chunks and cook for 20 minutes with the leeks, potatoes, 3 tablespoons of olive oil and the leaves from ½ a bunch of thyme (1/3 oz). Use veg broth with the milk, top up with ½ cup of sauce on assembly, then finish in the same way.
TANGERINE DREAM CAKE
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
1 cup soft unsalted butter, plus extra for greasing
8 oz liquid honey
2 cups self-rising flour
1 ¾ cups ground almonds
1 tablespoon vanilla bean paste
6 large eggs
¾ cup confectioner’s sugar
Optional: plain yogurt, to serve
ON THE DAY Preheat the oven to 350ºF and generously grease an 8-cup non-stick bundt pan with butter. Place the remaining butter in a food processor with the honey, flour, almonds and vanilla paste. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt pan, scraping it out of the processor with a spatula, then jiggle the pan to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out onto a wire rack and leave to cool completely.
Sift the confectioner’s sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yogurt also pairs with it very nicely, if you like.
CLASSIC CAKE: Don’t worry if you don’t have a bundt pan, a 10-inch cake pan lined with parchment paper will work just as well.
Barbara Costello didn’t do social media when she first helped her daughter by posting a cooking video on TikTok.
“I thought TikTok was all about dancing,” says Costello, the mother of four and grandmother of eight, who is known as Grandma Babs. Her first post was in April 2020 during the pandemic. Nine months later she had 200,000 followers. Now it’s closing in on two million.
“By the time we hang up, you’ll probably have 20,000 more followers,” I tell Costello who is in the car with her daughter, Liz Ariola, on their way to a book signing.
I’m only half joking.
Besides TikTok followers on her Brunch with Babs site, Costello also has 660,000 followers on Instagram. In comparison, I have 1989. Not that I’m jealous.
Costello, who is 73, is considered a granfluencer—a growing trend of older people who are kicking it on social media. And now she has a cookbook, “Celebrate with Babs: Holiday Recipes & Family Traditions” featuring one hundred of her tried and true handwritten recipes that she pulled from her wood recipe box.
“I started collecting recipes before the internet,” she says. “You used to go over to someone’s house for dinner and leave with recipe cards of what was served that night.”
The book is divided by holidays and celebrations which are a big deal in the Costello family.
“We’re Italian and we like big noisy get-togethers,” she says. “My mom was one of nine and I have 21 first cousins. Even after Bill and I got married there were so many of us that we still sat at the children’s table when everyone got together.”
Originally from the Chicago area, Costello taught middle school in Schaumburg before the family moved, ending up in Connecticut where they’ve lived for decades. Costello opened her own pre-school (they called them nursery schools back then) in the basement of her house. She thinks the skills she learned as a teacher and administrator are part of what connects her to her audience. And she is all about connections.
“I still get invited to the weddings of my preschoolers,” she says. “And many of them have remained friends with their pre-school classmates and they’re at the weddings. I think that’s wonderful after all those years.”
Costello describes herself as having gone from zero to 60 miles-per-hour.
“I never expected this,” she says. “People ask me if I have a business plan and I say what’s that? I’m making it up along the way.”
It was Ariola who got her mom in the business. Social media savvy, Ariola writes the popular mom blog Mrs. Nipple blog (get it—aureole/ariola) and asked her mom for help during her pregnancy. Despite morning sickness, Ariola was trying to launch a TikTok channel and got her mom to agree to film three videos while her two grandchildren were napping.
The first video showing Costello making her grandmother’s Greek chicken recipe garnered 100,000 views. Somewhere along the line, one of her viewers was a cookbook editor. The rest, as they say, is history.
Even though the book is divided into holidays, each section with a special memory or anecdote, Costello says they recipes are good for everyday as well.
“Recipes are recipes,” she says. In other words, you don’t have to wait until Easter to make marinated leg of lamb, apricot glazed ham, or Grandma’s Easter Bread.
Bonding Over Meals
Even though she was a working mom, Costello always made family meals.
“People didn’t do fast food like they do now,” she says. “And I think it’s very important for families to eat together.”
Indeed, one of her hopes for her cookbook and her social media popularity is that it will encourage people to cook more and enjoy dinner together. In the meantime, she’s going to keep cooking.
“My mom is always over the top when it comes to celebrations,” says Ariola, noting her mother’s tendency to make way too much food.
“Being raised in an Italian family,” says Costello, “ I learned that the worst thing that could happen is that there wasn’t enough food to feed everyone.”
That certainly won’t happen on her watch.
“I always look forward to our grandkids’ first birthdays,” writes Costello. “My daughter loves showering her sons with smash cakes when they have that special birthday. She strips them down and lets them go at the cake. It’s a ton of fun to see how their little personalities shine in this moment. This is not only the favorite of my one-year-old grandson Scooter, but also a hit with my toddler-aged grandkids, too. Even I love it! I’ve made this recipe as just a loaf when not celebrating a special one-year-old in the family. The cream cheese frosting and the cake are the perfect combo.”
15 minutes, plus 2 hours to cool
1 smash cake plus 1 loaf (serves about 9)
½ cup unsalted butter, softened
½ cup firmly packed light brown sugar
2 large eggs
½ cup pure maple syrup
2 (4 oz containers unsweetened applesauce
1¾ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
Pinch of fine kosher salt
Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
2 tsp pure vanilla extract
Natural food coloring (optional)
1. Preheat the oven to 350°F. Grease and line 2 (4-inch) ramekins or cake pans, and 1 (9 x 5-inch) loaf pan with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the maple syrup and applesauce. Beat until well combined.
3. Using a fine-mesh sieve, sift the flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Stir until combined. Spoon the mixture into the ramekins until three-fourths full. Pour the rest of the batter into the loaf pan.
4. Bake the smash cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Bake the loaf for an additional 15 minutes, or until a toothpick inserted in the center comes out clean. Let stand for 15 minutes before turning onto a wire rack to cool completely.
5. Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until well combined. Add the powdered sugar and vanilla. Beat until smooth and creamy, scraping the side of the bowl once or twice during mixing. If desired, beat in a few drops of natural food coloring of your choice.
6. To assemble the smash cake, place the bottom half on a serving plate. Spoon frosting over. Add the remaining layer. Spread frosting over the top and side of the cake. Add decorations of your choice. To serve the loaf, spread the top and sides with frosting, and cut into slices to serve.
Broccoli Salad (from the Summer Barbecue chapter)
This easy, crisp, classic vegetable salad is a must at any summer barbecue, picnic, or pool party. This is an old recipe I’ve been making for over forty years. The flavors meld beautifully, and the fresh crispness of the veggies, the creaminess of the dressing, and the ease of making it ahead, make this recipe a winner in all categories.
15 minutes, plus at least 1 hour to chill
2 bunches of raw broccoli, cut into bite-sized florets (about 8 cups)
1 small red onion, chopped
1 lb. crisp, crumbled bacon
½ cup chopped, toasted pecans or walnuts
1 cup golden or brown raisins
1 cup mayonnaise
½ cup granulated sugar
2 tbsp apple cider vinegar
In a large bowl, mix the broccoli, onion, bacon, nuts, and raisins.
In a small bowl, stir together the mayonnaise, sugar, and vinegar.
Toss the dressing with the broccoli mixture. Refrigerate for at least 1 hour before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chef/owner Deborah VanTrece takes the flavors and foods of her heritage and her travels to create the dishes served at her award winning restaurant and now shares them in her cookbook, The Twisted Soul Cookbook.
“My cuisine has always been at the intersection of food and culture,” said Chef Deborah VanTrece, owner of the Twisted Soul Cookhouse and Pours in Atlanta, Georgia. “Having traveled the world as a flight attendant, I experienced how different cultures have their own versions of what we would call ‘soul food.’ My approach to cooking revolves around taking a modern, global approach to soul food, combined with the food I grew up eating with my family. THE TWISTED SOUL COOKBOOK will take you on a journey around the world right from your kitchen.”
Across chapters filled with vibrant photography, her book offers 100 recipes for dishes ranging from fresh salads and sides, generous entrees, exciting seafood, rich desserts, and brilliant as well as practical pantry staples to amplifying everyday cooking, including dressings, relishes, preserves, and sauces. An engaging teacher and storyteller, VanTrece shows home cooks the way to use techniques both simple and sophisticated to ensure a delicious outcome every time.
ABOUT THE AUTHOR:
Chef Deborah VanTrece opened the acclaimed Twisted Soul Cookhouse and Pours in 2014, and since then, the award-winning soul food restaurant has appeared on numerous Best Of lists, including features in the New York Times, Bon Appetit, NPR, Eater, Essence, Thrillist, Buzzfeed, Kitchn, and Food & Wine, winning acclaim for her mastery of imported cooking techniques and delicious globally informed cuisine.
She is included in 2020’s Tasty Pride: Recipes and Stories from the Queer Food Community; this is her first cookbook.
Grandma Lue’s Spinach Rice
3 cups cooked white rice, chilled
2 large eggs, beaten
½ cup unsalted butter (1 stick)
½ cup chopped celery
½ cup red bell pepper
1 cup chopped red onion
4 lbs fresh baby spinach, washed and trimmed
1 cup chopped marinated artichokes
12 oz cream cheese, room temperature
½ cup sour cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon freshly cracked black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon kosher salt
Preheat the oven to 350°. Generously grease a deep casserole or 9 by 13-inch baking pan.
In a large bowl, stir together the cold rice and beaten eggs.
In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally for 2 to 3 minutes, until the onions are translucent and the spinach is wilted.
Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cool for 5 to 7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.
Add the spinach-cheese mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.
Spoon into prepared baking dish, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.
Bacon-Praline Macaroni and Cheese
6 cups elbow macaroni, cooked al dente and drained
1 tbsp Lawry’s Seasoned Salt
1 tbsp ground white pepper
1 tbsp garlic powder
1 tbsp onion powder
3 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup unsalted butter
1/2 cup all-purpose flour
8 cups milk, warmed
6 oz cream cheese, diced
12 oz. American cheese, diced
3 large eggs
8 oz applewood-smoked bacon (8 to 10 slices), cooked and crumbled
1/2 cup unsalted butter, melted
2 cups coarsely chopped pecans or pecan pieces
1 cup packed light brown sugar
1/2 cup dried breadcrumbs
Preheat the oven to 350 degrees F.
Transfer the cooked macaroni to a large bowl.
In a small bowl, stir together the seasoned salt, white pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup shredded cheddar cheese over the macaroni and toss to combine.
In a large saucepan over medium-high heat, melt the butter. Whisk in the flour and continue to whisk for 3 to 5 minutes, until it makes a light roux. Reduce the heat to medium and whisk in the milk. Once all the milk is incorporated, cook for another 5 to 8 minutes, until the sauce reaches a simmer. Add the diced cream cheese and American cheese in batches, stirring until smooth. Stir in 1 1/2 cups of the remaining shredded cheddar cheese and turn off the heat. Add the remaining seasoning mixture and stir well. Quickly whisk in the eggs until they are incorporated.
Country Captain Chicken Stew
This classic dish shows the influence of the Indian spice trade throughout the ports of the old South,’ says VanTrece about her recipe for a dish that dates back centuries.
1 (2 1/2- to 3-lb chicken, cut into 8 pieces
1 tsp Lawry’s Seasoned Salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground white pepper
2 tbsp duck fat or unsalted butter
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
2 cloves garlic, minced
2 cups chopped tomatoes (3 to 4 medium)
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp red pepper flakes
2 tbsp curry powder
4 sprigs fresh thyme
1 cup chicken broth
1 (13.5-oz can coconut milk
1/2 cup raisins
Salt and freshly ground black pepper
Peanut rice noodles:
1 tbsp vegetable oil
1/2 cup sliced scallions
1 (8.8-oz package rice noodles, cooked according to package directions, tossed in a little vegetable oil to prevent clumping, and chilled for 30 minutes
1 tsp kosher salt
1/4 cup chopped cilantro, plus more for garnish
1/2 cup toasted peanuts, plus more for garnish
Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, sprinkle the chicken pieces with the seasoned salt, onion powder, garlic powder and white pepper. Cover the bowl with plastic wrap and refrigerate for 1 to 3 hours to marinate.
In a Dutch oven or heavy-bottomed pot over medium-high heat, melt the duck fat. When hot, add the chicken pieces and cook for 10 to 15 minutes, turning to brown on all sides. Transfer to a platter and set aside.
Spring Pea, Bacon, and Radish Salad
“This dressing is so universally loved, it doesn’t need an explanation,” write VanTrece in the recipe’s introduction. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”
3 cups fresh or frozen peas (thawed, if frozen), blanched and drained, then chilled
6 slices applewood smoked bacon, cooked and crumbled
1 cup thinly sliced radishes
1/2 cup chopped red onion
1/4 cup chopped fresh mint, plus additional leaves for garnish
1 teaspoon lemon zest
2 to 3 tablespoons mayonnaise
1 tablespoon honey
Salt and ground white pepper
In a large bowl, combine the peas, bacon, radishes, red onion, chopped fresh mint, and lemon zest, toss gently with the mayonnaise and honey. Season with salt and pepper to taste, and garnish with whole mint leaves. Serves 6.
Per serving: Per serving: 195 calories (percent of calories from fat, 54), 8 grams protein, 15 grams carbohydrates, 4 grams fiber, 12 grams total fat (4 grams saturated), 19 milligrams cholesterol, 324 milligrams sodium.
“This dressing is so universally loved, it doesn’t need an explanation,” writes VanTrece. “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”
1 1/2 cups mayonnaise
1/2 cup sour cream
2 cups buttermilk
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cracked black pepper
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh chives
In a food processor, combine the mayonnaise, sour cream, buttermilk, salt, granulated garlic, granulated onion, and pepper and process until smooth. Pulse in the fresh parsley, oregano, thyme, and chives until just combined. The dressing should be creamy but with a pleasing texture from the herbs.
Makes about 4 cups.
Per serving: Per tablespoon: 23 calories (percent of calories from fat, 70), trace protein, 1 gram carbohydrates, trace fiber, 2 grams total fat (trace saturated fat), 3 milligrams cholesterol, 75 milligrams sodium.
Aunt Lucille’s 7UP Pound Cake
About this recipe, VanTrece writes, “This is a pound cake, and the only cake I can ever remember my Aunt Lucille ever making. For me, it will always carry cherished memories of celebrations and good times. This is the kind of recipe that reminds you how good old-fashioned cakes were (and can be). Definitely use 7UP for this recipe because it has a high level of carbonation that helps the cake to rise, and gives it a brighter, fresher lemon-lime flavor than other sodas.”
For the pound cake:
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups cake flour, sifted, divided
3/4 cup 7UP, divided
For the 7UP glaze:
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
2 tablespoons 7UP
1 teaspoon grated lime zest
Preheat oven to 325 degrees.
Spray a 10-inch Bundt or tube pan with nonstick cooking spray (see note above).
In the bowl of a stand mixer or with a hand mixer, cream together the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the lemon zest, lemon extract, and vanilla extract and mix until combined. Add the flour one-third at a time and mix on low speed, alternating with 1/4-cup portions of the 7UP, mixing well after each addition.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then invert onto a wire rack and lift the pan off of the cake. Let the cake cool on the rack.
While the cake cools, make the glaze: In a small bowl, stir together the confectioners’ sugar, lemon juice, 7UP, and lime zest until smooth.
Using a 6-inch wooden skewer or toothpick, poke holes in the top of the cooled cake. Slowly spoon the glaze over the cake, letting it run into the holes and over the surface.
Set the cake aside for 10 minutes before serving to let the glaze absorb into the cake and give it a lightly lacquered finish.
The cake can be made well in advance, wrapped tightly in plastic, and frozen for up to 4 months. It will keep moist and can be pulled out to thaw several hours before serving. It’s great served alone or with ice cream or fresh fruit compote. Serves 12 to 16.
Per serving: Per serving, based on 12: 598 calories (percent of calories from fat, 38), 6 grams protein, 89 grams carbohydrates, 1 gram fiber, 25 grams total fat (15 grams saturated), 138 milligrams cholesterol, 36 milligrams sodium.
Want a dinner that tastes like Saturday night when you’ve had all day to putter around in the kitchen on a Wednesday? Don’t despair. Sarah Copeland, author Feast, has a new cookbook out that’s just right for you.
recipes with prep time and total cooking time help you decide what fits in with
your busy day.
from Every Day Is Saturday by Sarah Copeland with permission by Chronicle
MIGHTY YOGURT BOWLS WITH CURRANTS AND PEACHES
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES or overnight
·¾ cup whole milk, or almond, coconut, or hazelnut milk
·2 to 3 tsp pure maple syrup
·1 tsp pure vanilla extract
·2 to 3 Tbsp chia seeds
·Plain yogurt, for serving
·Currants, peaches, berries, honey, or maple syrup, for topping
Quick-to-make chia pudding, with the right touch, can turn an everyday yogurt bowl into something beautiful and irresistibly creamy.
The secret is to keep the chia mixture loose, and treat it like a condiment, rather than the main event. (Chia thickens as it sets in liquid, so you’ll need to add fewer seeds if you plan to let it sit overnight.) Serve this creamy, coconut-milk goodness with loads of fresh fruit, as a quick morning breakfast bowl that’s nearly ready to go when you wake up.
Combine the milk, maple syrup, vanilla, and 2 tablespoons chia seeds in a mason jar or any glass container with a tight-fitting lid. Give it a shake or a stir and refrigerate up to overnight, or stir in the remaining chia to thicken if you plan to use right away. Spoon the chia mixture over yogurt, and top with fresh fruit and honey or maple syrup.
It’s been beautiful these last few days and I’m already thinking of warm weather and ice cream. But Melissa Tavss of Tipsy Scoop has taken it one step farther. Instead of just ice cream, she’s adding artisanal spirits and creating boozy sweet treats.
Her ice creams such as Dark Chocolate Whiskey Salted Caramel Ice Cream, Vanilla Bean Bourbon Ice Cream, and Raspberry Limoncello Sorbet have been available at many retail stores for several years now. And last summer, she formed a partnership with Williams Sonoma enabling Tipsy Scoop to be shipped to customers nationwide through the Williams Sonoma website. Tavss has also released her first cookbook, “Tipsy Scoop: Latest and Greatest Recipes.”
You can use the cookbook to make your own Tipsy Scoops. Also available are a variety of Tipsy Scoop kits such as their Spring Fever Cocktail Kit featuring 1 pint Strawberry White Sangria Sorbet. 1 pint Vanilla Bean Bourbon ice cream, 1 bottle cherry hard cider, 1 can spiked strawberry lemonade, 1 mini cherry preserves, 1 bag cherry gummies, 1 bag fruit gummies, 1 fresh lemon, and recipe cards, paper straws, and hashtag flags (for posting your creations on social media sites).
The kits are also available without alcohol as well and include Tequila Lover’s Cocktail Kit and Mother’s Day Cocktail Kit among others.
The following recipes are courtesy of Melissa Tavss and are from “Tipsy Scoop: Latest and Greatest Recipes.”
Note: Though some of these recipes call for specific brands of alcohol, you can substitute your own.
Ice Cream Mix
This recipe freezes well.
1 ½ cups whole milk
1 ½ cups heavy cream
1 tablespoon vanilla
1/3 cup sugar
8 egg yolks
Makes 1.5-2 quarts of ice cream mix
In a medium-size heavy duty saucepan, add milk, heavy cream, and vanilla. Over medium-high heat, scaled the mixture, removing from heat once bubbles begin to form.
I a large bowl, add sugar and egg yoks and whisky until the turn a lighter yellow, about 30 seconds to 1 minute.
Slowly pour half the scaled milk and cream mixture into the gg yolks, whisking constantly as you pour. Add the egg and mix mixture back into the saucepan.
Saucepan. Warm over low-to-medium heat, stirring constantly with a heat-resistant spatula or spoon. The custard is thick enough once it can easily coat a spatula or spoon which takes a few minutes. (Note: Overcooking will scramble the eggs so proceed with caution.)
Transfer custard to a heat proof container, cover, and let cool for 1 hour before adding in alcohol and additional ingredients.
6 cups Ice Cream Mix (see recipe above) 1 cup Four Roses Bourbon ¼ cup maple syrup ½ cup bacon, cooked and chopped (about 8 to 10 strips of bacon)
In a large mixing bowl, combine ice cream mix, bourbon, and maple syrup and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
While mix chills, cook bacon until it is crispy and set aside on a paper towel to drain and cool for around 30 minutes. Chop into quarter-inch pieces using a sharp knife. Refrigerate in airtight container until ready to add to ice cream.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.
Transfer the ice cream to a large mixing bowl and stir n bacon crumbles. Transfer the ice cream into a freezer-safe containers and freeze for a least eight hours before serving.
Hot Buttered Rum
“What could be better than that last bite in your bowl of Cinnamon Toast Crunch?” writes Tavss in her description of what she describes as a cinnamon-y sweet cereal milk bite turned into a spiked ice cream. “Not only will it give you that taste of nostalgia, but will bring you that festive, comforting, holiday party in your mouth feeling all year long.”
6 cups Ice Cream Mix 1/4 cup Cinnamon 1 tablespoon Melted Butter 1 cup Sailor Jerry Spiced Rum
In a large mixing bowl combine all the ingredients and stir.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions,until it has a gelato-like consistency.
Transfer the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Makes about 2 quarts.
Caramelize sliced bananas and make a bananas foster split. Add extra toppings like hot fudge, caramel sauce, toffee, walnuts and anything else that sounds good.
Non Dairy Ice Cream And Sorbet
“You’ll notice in the chapters following that not only do we have milk-based ice creams, but also have a few options for non-dairy boozy ice creams and boozy sorbets,” writes Tavss in the introduction to her chapter on non-dairy ice creams and sorbets. “Our non-dairy ice creams are made with a coconut milk base and our sorbets are made with different fruits, so they have a water/fruit base.
Puree recipes vary fruit by fruit, but our sorbets all start with fruit purées- raspberry, mango, watermelon, peach etc. Since there is so much variation fruit by fruit, you’ll see instructions for each fruit purée included within the recipes in the following chapters.”
What all sorbet recipes do have in common is the need for simple syrup. Here is a very simple, simple syrup recipe:
How to make simple syrup:
1 cup white sugar
1 cup water
In a medium saucepan, combine water and sugar.
Bring to a boil, stirring, until sugar has dissolved. Allow it to cool.
Watermelon Mint Margarita Sorbet
“Watermelon. Mint. Margarita. Is there a more mouthwatering combination of words in the whole English language?” writes Tavss, describing this sorbet to be like sitting on the back porch with a juicy slice of watermelon dripping down your forearm or cutting out of work early for a happy hour margarita on that first really hot day of summer.”
2 cups simple syrup
3 cups fresh watermelon chunks
4 cups watermelon purée
1 cup tequila
1/3 cup mint syrup
(we recommend Monin)
1/4 cup lemon juice
Remove seeds from watermelon and purée in blender or food processor until smooth. Set aside.
In a large mixing bowl, combine watermelon with simple syrup and stir.
Combine watermelon purée with tequila, mint syrup, and lemon juice.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.
Makes about 2 quarts
Recreate our Watermelon Mint Margarita Sundae by using an ice cream disher to scoop the sorbet into a pink cone bowl and garnish with fresh mint, Watermelon Jelly Belly seeds and sour watermelon Gummies.
Grown Up Sundae Station
“Now that you know how to make some of our most popular boozy ice cream treats, it’s time to
Oversized Martini Glass
Oversized Margarita Glass
3 Rocks Glasses or Mason Jars
Small Serving Spoons
Sour Fruit Slices
Place beverage tub in the middle of a 4-ft table and fill with ice.
Fill oversized martini glass with sprinkles, oversized margarita glass with cherries, and three rocks glasses with other toppings.
Insert servings spoons in toppings and arrange on the table around the tub.
Fill a quart-sized container with water and two ice cream scoops and place to the left of the beverage tub.
On one end of the table put out small bowls, spoons and napkins.
A much maligned vegetable belonging, along with peas and lentils, to the vegetable class called legumes, beans are about as low on the food chain as you can go in terms of respect. Kids snicker at rhymes about beans and the gas they produce and sayings like “not worth a hill of beans” signifies their, well, insignificance.
Once Abra Berens,the former co-owner of Bare Knuckles Farm in Northport, Michigan and now the executive chef at Granor Farm in Southwest Michigan, was like most of us. She didn’t give a bean about beans. That is until she became intrigued by the bean and grain program at Granor, a certified organic farm in Three Oaks, a charming historic village with its own burgeoning food culture.
Now she’s all about legumes and grains and for anyone who knows Abra that means a total passionate immersion in the subject which resulted in her latest cookbook, a 464-page door stopper with 140 recipes and over 160 recipe variations titledGrist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Just published by Chronicle Books on October 26th, the demand for Grist is so high it was hard to get a copy at first.
Now, that’s worth more than a hill of beans.
Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes, also authored Ruffage. That book, which came out in 2019, was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was also nominated for a 2019 James Beard Award. She puts the same energy into her Grist.
“We are told over and over again to eat a diet rich in whole grains and plant-based protein,” writes Berens in the book’s introduction. “The science is there—high in soluble fiber, low glycemic index, healthy fatted protein—but the perception of whole grains seems to still be of leaden health food, endless cooking times, and cud-like chewing at the end of it all.”
Indeed. Consider this. A cup of cooked black beans has 245 calories and contains approximately the following percentage of the daily values needed in an average diet—74% folate, 39% manganese, 20% iron, 21% both potassium and magnesium, and 20% vitamin B6.
“But we all know that they’re good for you,” says Berens, who describes herself as a bean-evangelist. “I want people to understand these ingredients and you can’t understand these ingredients until you know them.”
And so, she introduces us to 29 different grains, legumes, and seeds. Some like lentils, lima beans, split peas, quinoa, rice, and oats we know something about. Others are more obscure such as cowpeas, millet, teff, fonio, and freekeh are mysteries. That is until you read her book and learn not only how to cook them but also about their history. There’s a cheat sheet of the health benefits of each. Berens also conducted interviews with farmers including her cousins Matt and John Berens, third-generation farmers in Bentheim, Michigan who have transitioned into growing non-GMO corn and edible beans and Jerry Hebron, the manager of Oakland Avenue Urban Farm, a nonprofit, community-based organization dedicated to cultivating healthy foods, sustainable economies, and active cultural environments. Hebron has been raising crowder beans for almost a decade.
We also get to meet Carl Wagner, a farmer and seed cleaner in Niles, Michigan. Berens said she wanted to include “invisible” farming jobs and this certainly is one. She didn’t know what a seed cleaner was until a few years ago and figured that most of us don’t know either. Wagner, with his wife Mary, run C3 Seeds, a company that provides seed cleaning for grains and seed stock. When Berens asked him what he’d like people to know about his job, his response was that they would know that seed cleaning “is part of buying a bag of flour or a bottle of whiskey.”
“The biggest thing is that if people are interested in cooking with beans, it’s an easy entry point it’s not like buying $100 tenderloin,” says Berens.
Of course, you can buy beans in the grocery store. Berens recommends dried beans not canned. But Granor Farm also sells black, red, and pinto beans at their farm store which is open Friday and Saturday. For information on the times, visit granorfarm.com
Berens is already working on her next book, tentatively titled Fruit, due out in 2023. When I ask her how she does it all, she laughs and replies, “I don’t have any hobbies.”
And she takes things very seriously.
“Every author has to think about why they’re putting something in the world,” she says, “and what is the value of it and makes these books worthwhile.”
With Grist, we’re learning the value of tasty and healthy foods that taste good.
The angular mouthfeel of the buckwheat plays well with the crunch of the cucumber and against the crisp of the chicken thigh. Serve the buckwheat warm or chilled, depending on your preference. If you aren’t eating meat, the salad is a great lunch on its own or pairs well with an egg or fried tofu.
1 cup buckwheat groats, toasted or not
2 medium cucumbers (about 1 lb. total), washed
1/4 cup Tajín Oil
Salt and freshly ground black pepper
¾ cup plain yogurt, Greek or traditional
1 lemon (about 1½ oz) zest and juice
10 sprigs parsley, roughly chopped
Any additional herbs you want, roughly chopped (mint, tarragon, thyme, cilantro)
Pinch of chili flakes (optional)
4 to 6 chicken thighs
Bring a large pot of salted water to a rolling boil over high heat. Toss in the buckwheat groats and give the pot a stir. Return to a boil, lower to a simmer, and cook the grains until tender, 8 to 15 minutes.
Drain the groats, toss with a glug of Tajín oil, and set aside.
Trim the ends of the cucumbers and place on a cutting board. Using the widest knife (or frying pan) you have, press down on the cucumbers until their skin cracks and they break into irregular pieces. Dress the cucumbers with the Tajín oil and a pinch of salt.
Combine the yogurt with the lemon zest and juice, chopped herbs, chili flakes (if using), a pinch of salt, and two big glugs of olive oil. Set aside.
Blot the chicken skin dry and season with salt and pepper.
Heat a large frying pan over high heat until the pan is starting to smoke. Add a glug or two of oil, lower the heat to medium, and fry the thighs, skin-side down, until golden brown, 5 to 7 minutes. Flip the
chicken and sauté until cooked through, 5 to 7 minutes more.
To serve, dish the buckwheat onto serving plates. Top with the chicken thighs and then the dressed cucumbers. Garnish with a thick spoonful of the herbed yogurt.
1 cup neutral oil
2 Tbsp Tajín
In a medium sauce or frying pan, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the Tajín, and let steep for 5 minutes.
4 large leeks (about 2 pounds), trimmed and cleaned of dirt
4 sprigs thyme (optional)
¼ teaspoon chili flakes (optional)
Salt and freshly ground black pepper
1 orange (about 3 ounces), peel stripped, juiced, or ¼ cup white wine or hard cider
3/4 cup olive oil
2 cups cooked or canned chickpeas, rinsed
1 bunch chard (8 ounces), cut into ribbons (or spinach, kale, or arugula)
2 lemons (about 3 ounces), zest and juice
4 ounces ricotta
Preheat the oven to 350°F. Place the whole, cleaned leeks, side by side, in a roasting pan.
Scatter the thyme (if using), chili flakes (if using), and 2 large pinches of salt evenly over the leeks.
Scatter the orange peel strips over the leeks and drizzle them with the orange juice and ¼ cup of the olive oil to coat.
Cover with foil and bake until the leeks are tender, 35 to 45 minutes.
Combine the chickpeas, chard ribbons, lemon zest and juice, and remaining ½ cup of olive oil with a big pinch of salt and a couple of grinds of black pepper.
When the leeks are tender, transfer from the roasting pan to plates or a serving platter. Top with the chickpea and chard salad. Dot ricotta over the top and serve.
Spoon Pudding with Pork Chops and Cabbage Salad
For the spoon pudding:
¾ cup cornmeal
1 teaspoon salt
4 tablespoons butter, melted
2 eggs, beaten
1 cup milk
2 teaspoons baking powder
For the salad:
About 1 pound red cabbage, shaved into thin strips
¼ cup olive oil
10 sprigs parsley, roughly chopped
1 lemon zest and juice
½ teaspoon chili flakes
½ teaspoon paprika
4 pork chops, seasoned with salt and pepper and grilled
To make the spoon pudding:
Preheat the oven to 350°F. Grease an ovenproof baking dish or frying pan that can hold 2 quarts total volume.
Combine the cornmeal, salt, 1 cup of boiling water, and the melted butter and whisk out any lumps. Combine the eggs, milk, and baking powder and add to the cornmeal batter. Pour into the prepared baking dish and bake until the edges of the spoon bread are just set and lightly browned, 30 to 40 minutes.
To make the salad: Combine the cabbage with the olive oil, chopped parsley, lemon zest and juice, chili flakes, paprika, and a couple pinches of salt. Toss to combine and adjust the seasoning as desired.
Serve the spoon bread alongside the grilled pork chops and cabbage salad.
Only six or so when she started helping out in the kitchen, Tiffani Thiessen grew up in a family where dinners were a gathering time to enjoy great cooking and conversations. She upped her game from traditional American fare when she and other stars from “Saved by the Bell” toured in Europe.
“It definitely impacted me,” says Thiessen who played Kelly Kapowski on the hit TV show and was 16 at the time. “I learned all about wine, cheese and all types of different foods when we traveled in France, Italy and Holland.”
This love of food and conviviality was so intense that though Thiessen continued with her acting career (she was Valerie Malone on “Beverly Hills 90210” and starred for four years in the series “Alexa & Katie”), she also segued into cooking, hosted both the long running “Dinner at Tiffani’s” on the Cooking Channel and now“Deliciousness,” the MTV show that looks at food blunders, restaurant fails, and other funny food and drink moments. As if that wasn’t enough to keep any mom of two young children busy enough, Thiessen spent three years writing Pull Up a Chair: Recipes from My Family to Yours(Houghton Mifflin Harcourt $30), which was released several years ago but remains as fresh and innovative, warm and inviting as ever.
Describing cooking as therapeutic as well as artistic and creative, Thiessen’s recipes include new dishes, those she collected through the years and family favorites, some that she tweaked including her mom’s beef stroganoff which the family ate once a week when she was young.
“I wasn’t a big fan,” says Thiessen, adding that her mom’s stroganoff was very traditional and included stirring sour cream in at the end so that it took on the appearance of dog food—her words not ours, Mrs. Thiessen. Tiffani’s tweaked it into a beef and mushroom Stroganoff with creamy polenta, spinach and a touch of brandy. The sour cream is served on the side.
Did that hurt you mom’s feelings? I ask.
“No, I have one of the most supportive families,” she says.
There’s also a cowboy twang to some of her dishes such as the short rib beef enchiladas and three cheese queso, since husband Brady Smith is a meat-loving Texas boy. Her son Holt gobbles up her mac and cheese and Thiessen says Harper her eight-year-old daughter loves to decorate pizzas.
“I don’t think of myself as anything but a home cook and my recipes are easy but everything I cook is with love and passion and that’s what Pull Up a Chair is all about,” says Thiessen, who, during our phone interview, calls me sweetheart and dear.
That friendliness as well as the sumptuousness of her cookbook—125 recipes and lots of full page color photos of both luscious-looking food and family (and yes, her husband is handsome and her children adorable), makes me long to get an invitation to dine at her house.
Since that won’t be happening, I did a little pre-interview stalking watching videos of Thiessen cooking in her kitchen and then displaying part of her cookbook collection.
“I love cookbooks, I love the look, the aesthetics of them” she says when I mention my sleuthing. “Most people I’m close to would say I have a problem. I don’t use some of them that much, as my husband points out, but there’s just something I like about having them around.”
I can identify with that having heard similar comments from both my husband and daughter. Another reason to get that dinner invitation. But until then, I have the cookbook and can create the recipes in my own home.
Pickle & Potato Salad
1½ pounds tricolored small potatoes
1½ teaspoons kosher salt, plus more for the potatoes
½ cup mayonnaise
¼ cup chopped sweet pickles
3 tablespoons pickle juice (from the jar)
1 tablespoon yellow mustard
¼ teaspoon freshly ground black pepper, plus more to taste
5 hard-boiled eggs, peeled and chopped
½ medium red onion, thinly sliced
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish
Place the potatoes in a large pot and add enough cold water to cover them by 1 inch and a generous pinch of salt. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and let them rest until they’re cool enough to handle. Cut each one in half.
In a small bowl, mix together the mayonnaise, sweet pickles, pickle juice, mustard, salt, and pepper.
In a separate large bowl, combine the halved potatoes, eggs, and red onion and toss with the dressing. Taste, adjust the seasoning, and garnish with the parsley and paprika.
Honey-Ginger Chicken Wings
Serves 6 to 8
½ cup honey (preferably wildflower or mesquite)
¼ cup tamari or soy sauce
3 tablespoons toasted sesame oil
2 tablespoons grated fresh ginger
2 scallions, thinly sliced, plus more for garnish
3 garlic cloves, minced
Grated zest and juice of 1 lime, plus more zest for garnish
In a medium bowl, whisk together the honey, tamari, sesame oil, ginger, scallions, garlic, lime zest, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Reserve ¾ cup of the mixture in the fridge.
Pour the remaining marinade into a 2-gallon zip-top bag. Add the chicken and seal the bag, pressing out as much air as possible. Massage the marinade into the wings. Refrigerate for at least 6 hours, preferably overnight. Before cooking, let the wings stand at room temperature for about 2 hours.
When ready to cook the wings, preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Remove the wings from the marinade, reserving the marinade. Season the wings with salt and pepper and place them skin-side down in a single layer on a large rimmed baking sheet. Spoon some of the marinade over them; discard the remaining marinade. Bake for 20 minutes. Remove from the oven and flip the wings, basting with the pan drippings. Rotate the pan and bake for another 20 to 25 minutes, until the honey has caramelized and the skin is a dark amber color.
In a small saucepan, bring the reserved ¾ cup marinade (from the fridge) to a boil over medium-high heat. Cook until the liquid turns into a thick, syrupy glaze, about 4 minutes.
Coat the wings with the glaze, arrange them on a serving platter, and garnish with scallions and lime zest.
But Bittman’s latest book, “Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal” (Houghton Mifflin Harcourt 2021; $16,80 Amazon price) isn’t a doorstopper tome. It doesn’t even have recipes. But what it lacks in size—though it is over 300 pages–it more than makes up for as a call to arms about what’s wrong with our food system and how dangerous it is to both our health and also our planet.
“Big Ag has a huge role in greenhouse gas emissions, even rivaling those of the oil and gas companies,” says Bittman talking about the impact of emissions on global warming. “The top five meat and dairy companies combine to produce more emissions than ExxonMobil, and the top twenty have a combined carbon footprint the size of Germany. Tyson Foods, the second-largest meat company in the world, produces twice as much greenhouse gas as all of Ireland.”
Bittman, who recently founded The Bittman Project with the ultimate goal of creating a road map that leads us to a healthier food system, says he can envision a positive way for us to go forward. But first he explains how we got to where we are and how deadly it is.
Junk food, born in America, has spread throughout the world and though Bittman, who has written 30 cookbooks, says he doesn’t typically like to use statistics, he offers some whoppers. Two-thirds of the world’s population lives in countries where more people die of diseases linked to being overweight than ones linked to being underweight.
“The global number of people living with diabetes had quadrupled since 1980, and since 1990 deaths from diabetes-caused chronic kidney disease have doubled,” he writes, adding that both global sugar consumption and obesity have nearly tripled in the past half-century.
American fast food chains increased their international sales by 30% from 2011 to 2016 and the international fast-food market is expected to approach $700 billion dollars by 2022.
In all, it sounds depressing, particularly when you realize that as far back as the early 1900s, Upton Sinclair, author of “The Jungle,” was also warning about our unhealthy food system.
It’s essential, says Bittman, that we have a just food system, one ensuring everyone has access to nourishing, wholesome, sustainable, and affordable food.
He points to the President Franklin Roosevelt’s New Deal and the benefits it still provides us today including Social Security. We can do the same with food, he says.
“Food needs to be grown in a way that’s sustainable and protects the land,” says Bittman. “And that the industries that involve food provide more dignified and well-paying jobs in food and farming.”