By Tanya Holland, Jan Newberry
Brown Sugar Kitchen is greater than a restaurant. This soul-food outpost is a group amassing spot, a spot to fill the abdominal, and the thrashing middle of West Oakland, a storied postindustrial local around the bay from San Francisco.
The eating place is a pleasant beacon on a tree-lined throughway, nestled low and comfortable subsequent to a scrap-metal backyard during this Bay zone 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 throughout the swinging doorways. offers are performed, buddies are made; it is 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 bird and waffles or oyster po'boy fly. this is often whilst 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 nutrition big name in the community grown, seasonal produce, too, in crisp, artistic salads reminiscent of Romaine with Spring greens & Cucumber-Buttermilk Dressing and summer time Squash Succotash. Soul-food classics get a latest spin in relation 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 meals 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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Additional resources for Brown Sugar Kitchen: Recipes and Stories from Everyone's Favorite Soul Food Restaurant
If you have some that are overripe, mash them before the flesh darkens and then freeze them. Thaw when ready to make this recipe. 1½ CU PS /185 G buckwheat flour flaxseed meal 2 TBSP raw or turbinado sugar 2¼ TSP baking powder ½ TSP baking soda ¼ TSP kosher salt 2 OR 3 ripe bananas 2 eggs 1 CU P/240 M L plain whole-milk yogurt 1 CU P/240 M L whole milk 1 TBSP vanilla extract 3 TBSP unsalted butter, melted and cooled slightly, plus more for the griddle Pure maple syrup for serving 34 BROWN SUGAR KITCHEN ¼ CU P/35 G In a medium bowl, whisk together the buckwheat flour, flaxseed meal, sugar, baking powder, baking soda, and salt.
Let the mixture bubble gently for about 2 minutes, whisking all the while. Slowly pour the warmed milk into the saucepan, whisking constantly, and cook until the sauce thickens, about 3 minutes. Turn off the heat and stir in the Gruyère until melted and smooth. Season with salt. To make the croque-monsieur: Preheat the broiler and position an oven rack at least 6 in/15 cm below the broiler element. Put the bread slices on a baking sheet and toast under the broiler, turning once, until golden brown on both sides, about 6 minutes.
SERVES 9 NUTTY GRANOLA Brown Sugar Kitchen is best known for hot breakfasts, like cornmeal waffles and smoked pork hash, but our granola has a following of its own. Making granola at home is easier than you think, and you can customize it to your taste: Use more of your favorite nut and leave out another one. Add dried blueberries, cranberries, or currants. As long as you keep the ratio of nuts to dried fruit the same, your granola will be delicious. Preheat the oven to 325°F/165°C. Line a rimmed baking sheet with parchment paper.
Brown Sugar Kitchen: Recipes and Stories from Everyone's Favorite Soul Food Restaurant by Tanya Holland, Jan Newberry