Sunday, June 21, 2020

Covid Cafe: Shrimp On Sale


Chefs today might be prepping food for a Father's Day celebration or just for a summer day's good eating. Rob was motivated by a half-price bag of shrimp...

Hudson Valley Seeds

Rob writes: Shrimp on sale! A two-pound bag of raw, shell-on shrimp for half price.  It took me a nano-second to pick one up.  All kinds of recipes exist for shrimp, but unless you're doing a boil, most call for a sauté in the pan.  Tonight I riffed my way through several recipes.  

First I created the shrimp stock with the shells and some thyme from the courtyard.

Then a quick sauté of the shrimp

Shrimp come out of the pan, in goes a can of diced tomatoes and the stock.

Let that cook down and in the last few minutes, stir in butter, lemon, caper, and fresh basil.

 This is a keeper for me and it plates up nicely

 I used white wine vinegar because I didn’t have any red wine vinegar. 
Shameful as I was married to an Italian.


Poetry
Migrating Birds
 
Victor gets a real sense of power
from making his own raisins. He buys
pounds and pounds of grapes
and leaves them to dry
on the kitchen table.

Theresa doesn’t want to hear about
her ex-husband’s cancer. Not on Father’s Day.
She takes a train all night
to have breakfast with her cousin.
All Sunday she rides the train back.

Once Martin’s wife had left,
he decided to take advantage of her space.
He built a sauna where her closet was,
and now sits there every morning
to read the paper and Buddha.

One night Helga wore her prettiest dress,
thought she knew he wouldn’t be there.
She drank white wine, got drunk
(she was on a diet), and fell down.
Later he saw the holes in her pantyhose.

María was usually bumping into
furniture. Each time she got closer to what
she wanted. “What do you want from me?”
“Nothing,” he replied, so she took off
and felt like migrating birds. But many.

Garlic scapes
from the CSA box
 
Music

Redman Mehldau McBride Blade

"Right Back Round Again"





Saturday, June 20, 2020

Covid Cafe: Flourless Black Bean Olive Oil Brownies (with a 3 Nut-n-Seed-Butter Swirl)


Hi chefs: this could be a fun weekend project.  

Find the recipe here at Chocolate for Basil.

Friday, June 19, 2020

Covid Cafe: Edouardo Jordan’s Juneteenth Red Punch


Chefs, it's Juneteenth. Raise your hand if you learned about this holiday in school. No? I didn't either, but why wouldn't we all celebrate it today and every year to come even as we work toward the equality and justice it should represent.

 Edouardo Jordan’s Juneteenth Red Punch
Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. 

Cognac salutes black World War II soldiers’ love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar. Click here for the recipe.


Click here for a story about how Black chefs in four cities are coping during these  incredibly challenging times.

Summers are special for African-Americans, a time to reunite with friends, dine alfresco and celebrate Juneteenth, the holiday that remembers the day — June 19, 1865 — when enslaved Africans in Galveston, Texas, learned from Union soldiers that they were free, two years after Abraham Lincoln signed the Emancipation Proclamation.


Widely considered to be African-Americans’ independence day, Juneteenth is a time to share verdant family memories and indulge in the season’s bounty. Over patio tables dotted with half-full cans of strawberry sodas — red drinks are nods to hibiscus and kola nuts, which made their way to the Americas as part of the trans-Atlantic slave trade — revelers share the ruby-hued foods of the holiday: fiery sausages, watermelon-scented shaved ice, juicy stone fruit cobblers and barbecue.


A squash vine 
in search of structure

Music
Majestic Travel Agency









Thursday, June 18, 2020

Covid Cafe: Bananagrams


Good day, chefs. Carly from Orlando wrote us about her monster banana tree, which brings new meaning to the idea of a flourishing plant. 

My dad gave us this banana plant a year and a half ago (it was only ~2 feet tall at the time) and now we finally have bananas! We have two bunches growing currently. Once we harvest these, we’ll cut down the two tall stems and leave a couple of the suckers (you’ll notice a couple small stems at the base of the plant) that will produce the next bananas.

I see lots of smoothies, banana bread, and pancakes in our future! Luckily the bananas are supposed to ripen from the top down so we shouldn’t have hundreds of ripe bananas at once (fingers crossed).

(I’m envisioning a Cuisinart banana daiquiri festival…)

Bryant Terry's Warm Butter Bean Salad with Roasted Bell Peppers 

Click here for the link to this luscious plate from James Beard award-winning Terry's new book.

 

 

This is a very good read: How Bryant Terry Is Decolonizing Vegan Cooking.

 Bryant Terry's Warm Butter Bean Salad with Roasted Bell Peppers 

Vegetables reign supreme inBryant Terry’s world. In his new cookbook, Vegetable Kingdom: The Abundant World of Vegan Recipes,the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not thepaltry side dishes. 

 

Carole in Mexico City send us this photo from her daily walk…

 A new way to recycle tires



Music
Lift Every Voice
(this will also lift your spirits)







Wednesday, June 17, 2020

Covid Cafe: Pizza Pizza


Chefs of Covid Cafe, gather 'round. When we last saw Haley and Phil, they were making pretty salads. Their pizza today is cover-shot worthy, and apparently palate-worthy too. 

First cuke, grown from seed
 (bright cucumber-y flavor)

Haley writes: Today I'm sharing a recipe from a new cookbook we are exploring, "Super Simple" by Tieghan Gerard. The first recipe I tried was her Three Cheese and Nectarine White Pizza. The dough portions make one pound of dough, which makes two pizzas. We like to make a pound of dough and save half in the fridge for another pizza a couple days later.
 


For the pizza dough, combine 2 teaspoons of active yeast with a 1/4 cup of warm water and 1 tablespoon of honey. Let sit for 5 - 10 minutes until frothy. 

In a medium bowl combine 4 cups of all-purpose flour, yeast mixture, and 2 teaspoons of Kosher salt. 

Add one 12 oz. room-temperature beer and 1 tablespoon olive oil. 

Mix with a wooden spoon until combined. Add more flour by the tablespoon until dough is smooth but slightly sticky. Cover bowl with plastic wrap and let rise at room temperature until doubled, 1-2 hours.

The beer makes this dough so airy. This is the best pizza dough I have tried. I used a light beer we had on hand, but any should work.

For the balsamic on top, I used this glaze from Trader Joe's. 

The pizza was damned delicious. Phil and I both rated this recipe a 10/10, a rare accolade around here. 
  
(Thanks, Haley. We needed this recipe.)

Music

Leon Bridges

Sweeter (Official Audio) ft. Terrace Martin





  Poetry
Opportunity

The shackles rend, your hands are free,
You need no longer humb'ly bow
Beneath the lash of tyranny;
Go shape the molten metal now.

Behold! "The Door of Hope," ajar,
And Freedom freely beckoning;
She bids you gaze upon a star,
And veer not from your reckoning!





   

Tuesday, June 16, 2020

A Hopeful Note From Block Club Chicago


First tomato

Hi chefs: we did a monster food shop today, got my workout slinging groceries, packing them myself because if you bring your own bags you have to. Even though it was exhausting I knew how lucky we were to be doing it.

I returned home to find this note from Block Club Chicago, an independent news source that smartly covers neighborhoods and deserves our support (click here for an example of the reporting they do), as does Brave Space Alliance. Yesterday's extraordinary court decision protects more essential rights for millions of transgender, gay, and lesbian workers (click here for the story), but there remain many vulnerable people in our world.

Enjoy this and we'll see you again tomorrow...

Good morning, Chicago
Yesterday, I took a much-needed day off. I needed allergy meds from Costco and figured I'd pick up stuff for a local coronavirus food and resource drive while I was there. I posted a Facebook status asking if anyone wanted to kick in a few bucks. Within hours, I had $800 in my Venmo.

I had to borrow my sister's car to drop off diapers, formula and other supplies with the Brave Space Alliance. I walked in to see floor-to-ceiling donations. It was shocking. Volunteers rapidly stacked and organized things to make room for more. As I carried in the last box, a cyclist stopped and said he had the day free — did anyone need some help?

The whole exchange took less than two hours and made me feel so hopeful about our city. Seeing people who are already cash-strapped from coronavirus donate their time and money to help their neighbors is incredible. I also feel so lucky to work in a newsroom that values community outreach and participation — not just reporting the news.

If you're feeling down right now because summer is not the same as usual, look around you. The weather has been perfect ::furiously knocks on wood:: and it's such a great time to think about what YOU can do to be a better neighbor and a more engaged Chicagoan.

You're already doing something great: supporting community news by reading and subscribing to Block Club. Thank you! And enjoy this sunny Tuesday. 

Jen Sabella
Director of Strategy + Co-founder