By Tanya Holland
Brown Sugar Kitchen is greater than a restaurant. This soul-food outpost is a group collecting spot, a spot to fill the stomach, and the thrashing center of West Oakland, a storied postindustrial local around the bay from San Francisco.
The eating place is a pleasant beacon on a tree-lined freeway, nestled low and cushty subsequent to a scrap-metal backyard during this Bay zone rust belt. Out entrance, consumers 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 in the course of the swinging doorways. bargains are performed, acquaintances are made it is a group in motion. briefly order, theyll 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 Hollands well-known bird and waffles or oyster poboy fly. this can be while delight arrives.
Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the eating places 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 arent all stick-to-your-ribs recipes: Tanyas interpretations of soul foodstuff megastar 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 relation to B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a facet of Roasted eco-friendly Beans with Sesame-Seed Dressing. Straight-forward, unfussy yet encouraged, those are recipes youll flip to back and again.
Rich visible storytelling unearths the nutrition and the folk that made and make West Oakland what it really is this day. Brown Sugar Kitchen really captures the sense—and flavor—of this richly textured and scrumptious place
About the Authors
Tanya Holland is the administrative chef and proprietor of Brown Sugar Kitchen and B-Side BBQ in West Oakland, CA.
Jan Newberry is a foodstuff author and previous San Francisco journal nutrition and wine editor dependent in Oakland, CA.
Jody Horton is a meals photographer established in Austin, TX.
Michael Chabon is the Pulitzer Prize-winning writer of greater than 14 novels, novellas, and essay and brief tale collections, together with the fantastic Adventures of Kavalier and Clay, Telegraph road, and The Mysteries of Pittsburgh. He lives in Berkeley, CA.
Foreword through Michael Chabon 16
Welcome to Brown Sugar Kitchen 20
Chapter 1 BREAKFAST & BRUNCH 28
Chapter 2 SNACKS & SALADS 66
Chapter three greens & aspects 88
Chapter four SOUPS & SANDWICHES 110
Chapter five huge PLATES & sizeable BOWLS 134
Chapter 6 chocolates 162
Chapter 7 beverages 194
About the Authors 224
Read Online or Download Brown Sugar Kitchen New-Style, Down-Home Recipes from Sweet West Oakland PDF
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Additional resources for Brown Sugar Kitchen New-Style, Down-Home Recipes from Sweet West Oakland
Brush the tops with cream. Bake until just starting to turn golden but before the bottoms begin to brown, about 15 minutes. Let cool slightly and serve warm. (To make ahead, store in an airtight container at room temperature for up to 1 day. ) BREAKFAST & BRUNCH 33 In a small bowl, combine the Cheddar, bacon, and green onions. 5-cm rectangle and sprinkle with half of the Cheddar mixture. 5-cm rectangle and layer on top of the dough with the Cheddar mixture. Sprinkle the second layer of dough with the remaining half of the Cheddar mixture.
2 TBSP vegetable oil diced green bell ¼ CU P/40 G pepper diced red bell pepper 3 green onions, white and green parts, thinly sliced 2 garlic cloves, minced 2 TSP Creole Spice Mix (page 51) 1½ LB/680 G medium shrimp, peeled and deveined ¾ CU P/180 M L Creole Sauce (page 54) ¼ CU P/60 M L heavy cream 2 TBSP unsalted butter 5 OZ/140 G baby spinach leaves 2 TSP fresh lemon juice White Cheddar Grits (page 54) for serving ¼ CU P/40 G BREAKFAST & BRUNCH 53 MAKES ABOUT 1 CUP/240 ML CREOLE SAUCE unsalted butter green onions, white parts only, chopped 1 TSP minced garlic ON E 12 -oz /360- ml bottle wheat beer, such as hefeweizen ¾ CU P/180 M L Worcestershire sauce 1 TBSP 2 In a medium saucepan, melt the butter over low heat.
Sprinkle the second layer of dough with the remaining half of the Cheddar mixture. Roll out the remaining piece of dough and layer it on top. 5-by-25-cm rectangle. all-purpose flour 1 TBSP baking powder 2 TSP kosher salt 1 TSP baking soda 1¼ CU PS/280 G unsalted butter, cut into cubes and chilled 1½ CU PS/360 M L buttermilk 2 OZ/55 G sharp Cheddar cheese, grated 2 slices cooked bacon, chopped 2 green onions, white parts only, chopped Heavy cream for brushing 3½ CU PS/440 G SERVES 6 BANANA-BUCKWHEAT GRIDDLE CAKES There’s a limited amount of space on the griddle at Brown Sugar Kitchen, so we don’t offer pancakes, but I often think about how I would make them if we did.