One of my art friends on Facebook Kanika Marshal posted this recipe and for weeks I've been trying to make it. On the first try, I had cut the ginger, and started it with water, and search the cabinets and didn't have the granulated sugar. So make sure you have all the ingredients before starting this project. I used the liquid from the first boil as tea and put it in the refrigerator. Be careful because ginger is hot.
Friday, April 9, 2021
Sunday, February 21, 2021
OLD FASHIONED CANDIED YAMS
Friday, November 27, 2020
FOOD AND DINING
Save your Thanksgiving leftovers for a glorious Black Friday pot pie. Fill it with turkey and roasted vegetables from the holiday menu, then whip up an easy sauce to bring it all together. (Abel Uribe / Chicago Tribune)
Either way, there will be leftovers. I suspect that’s the case for most families in this year of the pandemic. Especially when cooking a whole turkey and a sheet pan full of vegetables.
So, let’s take a proactive approach and make a leftover plan. I’m strategizing for a turkey and roasted vegetable pot pie! After the big meal, I’ll stash away portions of the savory cooked items. Refrigerated promptly in covered containers, turkey and vegetable leftovers will keep several days. When baking for the holiday, I’ll make a couple of extra pie crusts and stash them in the refrigerator or freezer. Then, create a rich, slightly smoky sauce to hold it all together.
Wednesday, April 8, 2020
Wednesday, March 25, 2020
Fire cider recipe
1/4 cup freshly chopped garlic
1/4 cup freshly chopped ginger
1/4 cup freshly chopped horseradish
2 dried hot chiles, crushed (freshly chopped will also work)
1 Tbsp ground or freshly grated turmeric
1/2 tsp black peppercorns, crushed
1 orange, washed and quartered
1 lemon, washed and quartered
Apple cider vinegar
How To Make It
In a clean quart-sized jar, combine garlic, ginger, horseradish, chiles, turmeric, and peppercorns. Squeeze orange and lemon into the mixture and add the rinds. Stir well, then press the solids down to firmly pack them.
Pour in apple cider vinegar until the solids are completely covered (but don't fill the jar to the very brim). If your jar's lid is metal, cover the top of the jar with a square of parchment paper before tightly sealing the lid—metal can react weirdly with vinegar, and no one wants that.
For quick cider: Transfer the jar to the fridge and let it steep for at least 12 hours. Use a wooden spoon to press down on solids to extract as much flavor as possible. Pour out about 1 shot of the cider and mix in honey to taste. Take a shot (or a half-shot) every morning, or whenever you're feeling under the weather. Finish within 1 month.
For OG slow cider: Transfer the jar to a cool, dark area in the kitchen, like a pantry or cabinet. Let the mixture steep, gently shaking the jar once a day for three weeks. Use a wooden spoon to press down on solids to extract as much flavor as possible, then strain out the solids and mix in honey to taste. Discard the solids and transfer the cider to the fridge. Take a shot (or a half-shot) every morning, or whenever you're feeling under the weather. Finish within 1 month.
Though humans have made strong brews with natural ingredients to combat illness for generations, the actual term "fire cider" is widely attributed to herbalist Rosemary Gladstar, who wrote about the mixture in the 1980s. In her 1999 book Rosemary Gladstar's Herbs for the Home Medicine Chest, she recommends making a batch of fire cider as soon as cold and flu season hits (her recipe requires the mixture to rest for three to four weeks to reach utmost potency), and recommends taking a spoonful as soon as symptoms arise.
Thursday, December 5, 2019
I can home from New York, took the organic turmeric out of the cabinet and started the journey to save my own life.One of the artists here at the Bronzeville Artist Lofts has started a book share library, where books are left out for all to enjoy and contribute as well. While browsing through I found these two books by Karyn Calabrese, "Cleansing With Karyn", and "Karyn's Conscious Comfort Foods, Vegan Fare". I grabbed them up as tools for my year-long pledge to self that I am going to go through detoxification, healing myself from all these toxins I've put into my body.
A student of Dr. Ann Wigmore and Viktoras Kulvinskas, Karyn Calabrese used raw food and detoxification to heal herself from illness, fatigue, and allergies. Soak Your Nuts: Cleansing with Karyn, features her Nature’s Healing System, a 28-day program that has helped thousands of her students overcome weight issues, skin problems, fibromyalgia, insulin dependence, insomnia, sinusitis, and countless other health problems.
The program is designed to counter the effects of exposure to chemicals, other environmental pollutants, and stress; restore the body’s balance, and revive its ability to rejuvenate naturally.
Instead of dieting and counting calories, readers will learn how to use a raw natural diet, juicing, fasting, and internal cleansing to gain a new awareness of total body health. As a result, they will be equipped with the tools to make intelligent, responsible, health-promoting diet and lifestyle choices. Karyn’s sense of humor and messages of self-love and acceptance make this program a truly holistic journey.
Tuesday, November 26, 2019
I am craving, a turkey pot pie this Thanksgiving, and plan on making it this year. Here is a recipe I am dreaming about, you can tweak it for whatever you prepared for thanksgiving using leftover . Alpha
Friday, November 22, 2019
|Experimental Station Big Room|
|Veronica DeFillo in the green shirt and at the head of the table.|
I got this email invitation from Matthew Searle (he/him), Assistant Director, Experimental Station.
"Hi Alpha, it happens to be a magnificent week for eating here at the building. Please look at these special opportunities to connect over food and let me know what you can join. Note that these are all sit-down meals rather than chances to take food on the go." Matthew Searle
So, after reading the list, I RSVP for Thursday's lunch with Veronica DeLillo. Thursday at 12PM (11/21) - meet a wonderful neighbor, Veronica Defillo, who lives across the street on Dorchester.
Veronica came to our soup dinner a few weeks ago, and I found out she makes incredible Gumbo in our ensuing conversations. She is making a giant pot of this Gumbo and has invited more neighbors and community stakeholders to come and share this meal in the Big Room.
Veronica is originally from Arkansas. Before migrating to Chicago, her formal education, courtship, and married life were in NOLA. There she learned the culture of cooking Gumbo. It was a family affair where all her in-laws, aunties, cousins came together to make the stew.
|The Gumbo was the star of the table.|
Veronica says she loves to play cards, so I'm sure making Gumbo was filled with trash-talking, "Bid Whist," "Spades," and lots of whooping and hollering, and some good old family partying and toasting waiting on the Gumbo to be ready.
Matthew Searle (he/him), Assistant Director, Experimental Station
6100 S. Blackstone Ave., Chicago, IL 60637 USA
office: 773.241.6044; alt: 773.270.2502
experimentalstation.org | FB | Twitter | Instagram
I like a medium to dark brown Roux, I stay away from putting tomatoes in my gumbo, or anything that looks like a paste. The trick is the timing.
Medium Brown Roux: If you cook the roux for 20 minutes, you will get a medium brown roux that should be the color of a copper pot.
Dark Brown (Chocolate) Roux: When you cook the roux for 25+ minutes, you will end up with a dark brown roux the color of dark chocolate. Alpha Bruton
How to Make a Louisiana Roux:
Sunday, May 5, 2019
|Easter Sunday Dinner with Ladipo and Adero|
Easter Sunday Brunch - Dinner: April 21st, 2019
Two of my favorite young couple joined me Easter for brunch/afternoon dinner, Adero and I met up in our neighborhood Walmart and planned menu and planned on joining me since our families live out of town.
|Chicken and Waffles, Pineapple toasted Strips as appetizers.|
|Fresh cut fruit and berries as a centerpiece|
|Adero picked me up a beautiful bouquet of flowers|
|My favorite celebration punch: |
Recipe: White grape juice, White Sparkling Cider,
Moscato Wine loaded with fresh fruit topped off with Champagne.
Studies show that there are cognitive, psychological, and physical benefits of dining together.
Sunday, March 31, 2019
|High on the Hog: A Culinary Journey from Africa to America.|