By Tanya Holland
Brown Sugar Kitchen is greater than a restaurant. This soul-food outpost is a neighborhood accumulating 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 throughway, nestled low and comfortable 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 in the course of the swinging doorways. bargains are performed, pals are made this can be a neighborhood 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 recognized fowl and waffles or oyster poboy fly. this is often whilst pride 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 meals big name in the community grown, seasonal produce, too, in crisp, artistic salads corresponding 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 an aspect 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 finds the foodstuff and the folks that made and make West Oakland what it truly is at the present time. 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 nutrients and wine editor established in Oakland, CA.
Jody Horton is a foodstuff 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 street, and The Mysteries of Pittsburgh. He lives in Berkeley, CA.
Foreword by means of 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 & huge 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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Extra info for Brown Sugar Kitchen New-Style, Down-Home Recipes from Sweet West Oakland
Slather the tops with béchamel, dividing it evenly among the sandwiches. Return the sandwiches to the broiler and cook until the béchamel is bubbly and browned, about 1 minute. Serve immediately. BREAKFAST & BRUNCH 45 SERVES 1 THE BSK EGG SANDWICH A good egg sandwich includes four essential elements—the right bread, soft scrambled eggs, juicy breakfast meat, and gooey melted cheese. At Brown Sugar Kitchen, we offer the choice of a wheat roll or a fresh croissant. I favor the latter for its over-the-top decadence, but you should choose your own favorite bread.
Put the grits cakes on the baking sheet. Fry the grits cakes a few at a time, taking care not to crowd the pan, turning once, until the cakes are golden brown, 4 to 5 minutes. Transfer to the rack over the baking sheet to keep warm in the oven. Repeat with the remaining grits cakes. In a medium skillet, add water to a depth of about 1 1/2 in/4 cm. Generously salt the water and bring to a simmer over mediumhigh heat. Carefully break 4 eggs, one at a time, and slip into the water, taking care not to crowd the pan.
Bake, covered, for 30 minutes, or 45 minutes if baking frozen. Uncover and bake for 20 to 30 minutes more, until the pudding is browned and puffed and a knife inserted in the center comes out clean. Let cool for 10 minutes before serving. Cut the bread pudding into squares and serve warm. SERVES 9 NUTTY GRANOLA Brown Sugar Kitchen is best known for hot breakfasts, like cornmeal waffles and smoked pork hash, but our granola has a following of its own. Making granola at home is easier than you think, and you can customize it to your taste: Use more of your favorite nut and leave out another one.