Book – Not all cookbooks are created equal. The Sweet Home Cafe Cookbook is published by the Smithsonian Institution, so you will be educated as you cook. Cooking and becoming smarter go hand-in-hand! Most of the recipes are accompanied by a beautiful color photo and are elegant enough for the seasoned chef, but are also reader-friendly: easy to follow, concise, and do not scare off cooking newbies.
Recipes from the cafe fall under three categories: classic, regional, and modern. And in each corner of the page, we are unobtrusively informed of what area or region, such as the Agricultural South, the food originated from. Black and white photographic images of subjects ranging from the Student Nonviolent Coordinating Committee at a restaurant in Georgia, to a full-service vendor standing in front of his sign serving Po-Boy fruit and the ‘Best’ shoe shine in New Orleans, or an owner and a patron in his barbecue joint in Harlem, enriches readers and/or would-be cooks of the Black Diaspora.
One of my favorite characteristics of this cookbook is how recipes call for a “pinch” of this or that. My favorite recipes? Fried Green Tomatoes, Grilled Snapper with Creole sauce, and Son-of-A-Gun Stew. For the health-conscious, try recipes for: Baby Kale Salad; Collard, Tomato & Cashew Stew; or Pan-Roasted Rainbow Trout. Bakers can’t go wrong with Bourbon Pecan Pie or Fried Apple Hand Pies. What long days (or weeks) or hot summer afternoons (or nights), couldn’t be cured by a Hibiscus & Ginger Sweet Tea, or a Sparkling Watermelon & Lemon Verbena drink?
Book – What kind of pot is best for slow cooking on an electric stove? How often should you rotate your linens? What kind of fabric should you get on a couch to make sure it lasts as long as possible? How often do you need to dust, sweep, wash, and deep-clean? What kind of lighting should you have in which rooms? What kind of insurance should you have on your home, and how do you buy it? These are all things that go into making a house a home, and most of us know a little bit about some of them, but I’d venture to say that most of us don’t know a lot about all of them. Which is only fair: keeping house used to be a full-time job, after all, and now most of us work outside the home, so we don’t have the deep knowledge of someone who’s made it their career. Cheryl Mendelson brings a perfectionist’s eye for detail to homemaking.
This isn’t a high-color guide to Easy Tips For Your Home: it’s an in-depth examination of every single part of keeping a house. Mendelson is forgiving – she doesn’t scold you for not learning how to do things properly, nor does she insist that you need to have, for example, fine china that’s difficult to care for. She only insists that if you do have fine china, you treat it well. This book can certainly seem overwhelming at times, but it’s more of a reference book than the kind of thing you read cover-to-cover: pick it up when you have a question about the best way to do something, and you can be confident that you will at least know where you’re cutting corners.
Movies – I enjoy a good film about cooking, food adventures, and or anything that features cooking. Food and movies go hand in hand. Here are couple of films without fail always make me hungry.
The first one always makes me crave brie with pears, and fried egg sandwiches with a good beer. Spanglish, star Adam Sandler as a chef of a small restaurant. The movie is about boundaries and relationships, where they should start and end. Cultural and family dynamic differences are the major cause of drama in the movie. But it’s his fried egg sandwich that gets me every time.
Next on the list is Chef. It stars Jon Favreau as a chef who loses it after a bad review and his rant goes viral causing him to rethink his career and family responsibilities. This sends him from LA to Miami with his ex-wife and son, and into a new venture, the food truck business. While driving the truck back to LA, various stops are made and include beignets from New Orleans and brisket from Austin. Brisket looks amazing and this film makes me want tostones (pressed fried plantains with garlic sauce) and yuca with garlic and vinegar! Mmm!!!
Tortilla Soup stars Hector Elizondo as a chef and father of three women. Hector has lost his taste and needs others to taste the food as he preps. The food shots of the films are gorgeous and tempting. His red snapper and nopales (cactus) make me crave breakfast by the ocean in Puerto Vallarta, MX. It also reminds me of my aunt in Mexico making fresh flour tortillas and huevos con chorizo (eggs and sausage). It always takes me back to when I was a kid!
For dessert I give you Chocolat starring Juliette Binoche. A movie about a wandering women and her young daughter who come to a small French village to open up a chocolate shop on the eve of lent. Her hot chocolate drink is rich and thick the way it is traditional made in Spain. She uses her chocolate to change the lives of the citizens of this small village. It is only right for them to change hers as well. She also makes a chocolate with a kick from chili peppers. It’s a good thing I know a place that sells chocolate jalapeno ice cream. Hope I didn’t make you too hungry.
Book – This book, which is drawn from the letters and diaries of twentieth century gourmet personalities, may have you raiding your fridge as you read, due to the mouth-watering descriptions of tasty meals throughout. These personalities include writers as well as chefs such as Julia Child, Richard Olney, and James Beard. However, the focal point of this text is the food writer M.F.K. Fisher, whose revealing journals inspired her great-nephew, an editor of Travel & Leisure, to author this book. His narrative focuses on a wintry period in 1970 when his great-aunt, a columnist for the New Yorker, was traveling in France, meeting up with her fellow food connoisseurs for communal dinners in Provence, and searching for nostalgic French cuisine on her own. Intimate and not always charitable thoughts of how these characters truly viewed each other are revealed, based upon a wealth of their correspondence. The author points to this time as a turning-point, when the titans of American tastes began to question the romanticized ideal of the superiority of French cuisine.