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Jubilee african american cooking5/28/2023 ![]() This advertisement has not loaded yet, but your article continues below. Photo by Clarkson Potter BRAISED CELERYġ tbsp (15 mL) reserved meat drippings or olive oil 2 small bunches celery (about 2 lb/900 g) trimmed and cut into 3-inch (8-cm) pieces 1/2 cup (125 mL) coarsely chopped onion 2 cups (500 mL) chicken stock Pinch of crushed red pepper flakes 1 tsp (5 mL) salt, plus more to taste Pinch of ground or freshly grated nutmeg (optional) 1 tbsp (15 mL) butter, cut into small dice 1 tbsp (15 mL) all-purpose flour 1/4 cup (50 mL) heavy whipping cream Black pepper ![]() “This is a great example of the understanding of African American caterers, their understanding and integrating popular dishes into their menus.” Jubilee is a companion to Toni Tipton-Martin’s James Beard Award-winning 2015 bibliography The Jemima Code. “It was really lovely to discover the coincidence of it appearing on the menus of caterers whose guests and customers would have been exposed to celery like this in restaurants,” says Tipton-Martin. The method, she adds, while akin to the practice of smothering vegetables in a roux-based gravy - which is well-represented in African American cookbooks - results in a lighter dish. ![]() Here, she uses the French technique beurre manié (equal parts butter and flour rubbed together) to thicken the dish just prior to serving. ![]() Manage Print Subscription / Tax Receipt. ![]()
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