All tagged Culinary Education
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!
Known by its scientific name Rosmarinus officinalis, Rosemary is a Mediterranean herb that’s been used in culinary and medicinal aspects for centuries. It’s also a staple in many gardens due to its ease of cultivation and its intoxicating scent. When you walk past a rosemary bush, you know it instantly because its scent envelopes you and takes you to a place far away from the hustle and bustle of life.
Let’s discuss an ingredient that when brewed becomes one of the most consumed beverages in the world, and that ingredient is black tea! This is quintessential to breakfast because it’s served alongside another popular beverage which is coffee. Black tea is served in many ways and used in daily rituals worldwide. It can be served as a simple cup with cream, sugar, and snacks for afternoon tea, steeped with spices to make a chai tea as well as brewed on the stovetop and served in a large pitcher with lots of sugar, ice and a slice of lemon on the side to make southern sweet tea.
Based on previous posts or if you already know me pretty well then you know that I have a deep love for herbs! They are my favorite plants to grow from seed when I prepare my annual patio garden. Herbs are a staple in my everyday cooking due to their aromatic and deeply flavorful accents. There’s nothing like going outside in your own garden to snip some fresh rosemary or parsley to enhance your dinner!
Today I want to share with you five herbs that I love to grow and use in the summertime which are Rosemary, Parsley, Thyme, Bay Laurel, and Sage. These herbs are versatile and can be used in a wide array of culinary dishes and medicinal remedies.
Today we begin with one of Japan’s most common vegetables that’s used on a daily basis and that is the Japanese Cucumber! It is known as “Kyuri” in Nihongo and I have to say that this has become my favorite type of cucumber! Like other cucumber varieties, the Japanese cucumber has a light and crisp taste. However, this cucumber is not bitter and it actually has a slight sweetness to it when you take a bite…
Let’s talk about one of my favorite herbs of all time...Sweet Basil! It’s the first herb I grew on my balcony when I was in college and it started my love for gardening. When I see this beautiful herb, it makes me think of spring and summer because of its amazing smell and taste! Sweet basil is one of the most common herbs you will see in your grocery stores, farmer’s markets, and garden centers. It’s widely used in an array of culinary dishes as well as it’s used in many ways for it’s medicinal properties…
Let’s talk about how to do something that most of us detest...peeling and deveining head-on shrimp! It can be a rather cumbersome task and it’s worth it to ensure your meal is top-notch!
Dealing with head-on shrimp can be a bit intimidating to some because you’re seeing everything such as eyes, antennae, legs, and all! However, there is a bonus to purchasing head-on shrimp, which is the ability to use them in multiple ways. Once you peel the shrimp you can of course eat the meat in a myriad of delicious ways. You can also save the shells and heads to make a flavorful seafood stock that is perfect for sauces, soups, and stews. Let’s say you peeled some shrimp for dinner but you didn’t have the time to make a stock. You can always store them in the freezer and make the stock at a more convenient time in the future.
