Download Brown Sugar Kitchen New-Style, Down-Home Recipes from Sweet by Tanya Holland PDF

By Tanya Holland

Brown Sugar Kitchen is greater than a cafe. This soul-food outpost is a group collecting spot, a spot to fill the abdominal, 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 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 throughout the swinging doorways. bargains are performed, associates are made this can be 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 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 nutrients superstar in the neighborhood grown, seasonal produce, too, in crisp, inventive salads akin to Romaine with Spring greens & Cucumber-Buttermilk Dressing and summer time Squash Succotash. Soul-food classics get a contemporary spin relating 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 unearths the foodstuff 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 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 foodstuff and wine editor established in Oakland, CA.
Jody Horton is a nutrients photographer dependent 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 superb Adventures of Kavalier and Clay, Telegraph street, and The Mysteries of Pittsburgh. He lives in Berkeley, CA.
Foreword through Michael Chabon 16
Welcome to Brown Sugar Kitchen 20
Chapter 2 SNACKS & SALADS 66
Chapter three greens & aspects 88
Chapter four SOUPS & SANDWICHES 110
Chapter five huge PLATES & tremendous BOWLS 134
Chapter 6 goodies 162
Chapter 7 beverages 194
Acknowledgments 218
Index 220
About the Authors 224

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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. Cook until the whites are set and the yolks are still runny, about 3 minutes. With a slotted spoon, transfer the eggs to a kitchen towel to drain. Repeat with the remaining 4 eggs. Place 2 grits cakes on each plate. Top each grits cake with 1 slice of ham, if using, and 1 poached egg.

Of course, many meat eaters enjoy it too. In a large pot, cover the sweet potatoes with cold water. Season the water generously with salt and bring to a boil. Reduce to a simmer and cook until the sweet potatoes are slightly softened, about 5 minutes. Drain. In a medium sauté pan, heat the oil over medium heat until shimmering. Add the onion and cook until tender and translucent, about 5 minutes. Add the red and yellow bell peppers, kale, and green onions, and cook, stirring occasionally, until the bell peppers are softened, about 5 minutes.

Scrape the dough into a large oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. and whisk attachment, cream the brown sugar and butter together on medium speed until mixture is light and fluffy, 3 to 5 minutes, scraping down the bowl at least twice. Add salt, corn syrup, honey, and water and beat until combined. Spread the goo over the bottom of a 13-by-9-in/33-by-23-cm baking pan and sprinkle evenly with pecans, if using. CONTINUED STICKY-BUN GOO firmly packed brown sugar 4 TBSP/55 G unsalted butter, at room temperature ½ TSP kosher salt 3 TBSP corn syrup 3 TBSP honey 1 TBSP water 1½ CU PS/170 G whole pecans (optional) ¾ CU P/150 G BREAKFAST & BRUNCH 41 To make the sticky-bun goo: Using a clean mixer bowl whole milk unsalted butter ¼ CU P/50 G granulated sugar 1 TBSP active dry yeast 2 eggs, beaten 1 TBSP kosher salt 5¼ CU PS/650 G all-purpose flour ¾ CU P/170 G To make the cinnamon sugar: In a small bowl, combine CINNAMON SUGAR the granulated sugar and cinnamon.

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