By Tanya Holland, Jan Newberry
Brown Sugar Kitchen is greater than a restaurant. This soul-food outpost is a neighborhood collecting spot, a spot to fill the abdominal, 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 expressway, nestled low and comfortable subsequent to a scrap-metal backyard during this Bay quarter 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. offers are performed, buddies are made; this can be a neighborhood in motion. briefly order, they'll 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 Holland's well-known fowl and waffles or oyster po'boy fly. this can be while delight arrives.
Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's 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 aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul nutrients superstar in the community 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 latest spin when it comes 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 you'll 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 really captures the sense—and flavor—of this richly textured and scrumptious position.
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Extra resources for Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland
Add the flour and cook, stirring, until it starts to color a light brown. Add the sherry and cook, scraping the bottom of the pan with a wooden spoon to get up all the browned bits, until it’s almost completely cooked off. Add the broth and degreased pan juices and cook, stirring, until the mixture thickens up considerably and reduces by about half. Stir in the mushrooms, season with salt and pepper, and remove from the heat. Toss the egg noodles with the butter. 4. C arve the chicken and serve with the egg noodles, a couple spoonfuls of the sauce, and a sprinkling of the chives.
That’s not to say I serve a bird without any adornment. I find that the juices that accumulate on the cutting board while the bird rests before carving are a light but adequate stand-in for a pan sauce. For the juices to properly accumulate, you’ll need a carving board with grooved ridges running along its length to catch them. You can prepare the sauce in a saucepan while the bird roasts, then stir in the cooking juices from the roasting pan at the end. Or, you can make the sauce in the roasting pan, setting it on the stovetop after removing the cooked bird, and scraping together a quick pan sauce.
Making cornbread isn’t hard, but I would advise going with store-bought if you don’t have any on hand–it helps to get a running start on dinner. For a little twist, toss some diced chorizo or browned sausage into the stuffing. 48 150 Things to Make with Roast Chicken For 1 bird For 2 birds 2 teaspoons 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1 4 teaspoons 2 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon 2 3⁄4 3⁄4 pound 2 4 2 4 1⁄4 1⁄4 pound 1⁄4 cup 1⁄4 pound pound cup Kosher salt and freshly ground black pepper chili powder ground cumin ground chipotle powder light brown sugar garlic powder 31⁄ 2- to 4-pound chicken(s), spatchcocked (p.