All in Black History Month
Welcome to the second book in the Culinary Cookbook Celebration of Black History! Today I’m sharing with you my next pick which is Creole Feast by Chef Nathaniel Burton and New Orleans civil rights activist Dr. Rudy Lombard. On the cover it’s described as “15 Master Chefs of New Orleans Reveal Their Secrets” and I must say this book is beyond phenomenal! As we all know, New Orleans is a place like no other in the United States and the world, especially when it comes to its Black impact on food and history.
I’ve been enjoying the Culinary Cookbook Celebration of Black History series so far and I hope you have too! Today’s recipe is the first where I’m selecting a foundational recipe from one of the cookbooks and turning it into something brand new. We recently learned all about The Ebony Cookbook by Freda DeKnight and the selected recipe was the Everyday Cake. This cake is truly versatile due to its lightness and strength, as its ability to pair well with various ingredients. Because of these characteristics, I knew it would be perfect to make Strawberry and Kumquat Mini Trifles!
The Ebony Cook actually began as a monthly culinary column called “A Date with a Dish” in Ebony Magazine. It was started in 1946 by their first food editor, Freda DeKnight, who made a concerted effort to bring international attention to the importance of African American dishes. A notable moment in the column’s history was when the illustrious Lena Horne was featured in Ebony Magazine’s February 1947 issue. She cooked East Indian Chicken, a Trinidadian dish, for her feature “Date with a Dish: Lena Horne’s Valentine Party.” Having a notable and glamorous figure like Lena Horne cooking a dish for this column was strategic in elevating African American cuisine on the grand culinary stage.
Yay! It’s Black History Month! I am thrilled to contribute to this celebratory time by honoring those who have placed their mark in history in the arena of the culinary arts! Many of us have had the joy and privilege to have elders and peers who are masters in their kitchens to cook for us and bring sheer delight to our palates. They have inspired us and given us the tools of the trade to be the best in our own kitchens and beyond. For that, I am eternally grateful!
