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Super Soul Food with Cousin Rosie: 100+ Modern Twists on Comfort Food Classics (I Heart Soul Food) - Softcover

Mayes, Rosie

 
9781632174239: Super Soul Food with Cousin Rosie: 100+ Modern Twists on Comfort Food Classics (I Heart Soul Food)
Softcover
ISBN 10: 1632174235 ISBN 13: 9781632174239
Verlag: Sasquatch Books, 2022

Inhaltsangabe

“Rosie is my go-to when it comes to recipes.” 
—Angie Thomas, #1 New York Times-bestselling author of The Hate U Give and On the Come Up

Rosie Mayes, author of I Heart Soul Food, and creator of I Heart Recipes, serves up 100+ amped-up, super soul food recipes—including fan favorites—guaranteed to bring her cousins joy!

If I Heart Soul Food left you satisfied yet also hungry for more, you're going to love Super Soul Food with Cousin Rosie! Here, Rosie shares more of her comfort soul food dishes, starting with traditional southern and creole favorites and jazzing them up with her own "special sauce."
 
Rosie organizes these recipes by type of meal and adds in side dishes, breads, drinks to sip on, as well as a chapter of over-the-top desserts that make her fans swoon! Included are some of her most sought-after fan favorites (only available online until now), including:

  • Southern Baked Macaroni and Cheese Casserole
  • Seafood Boil with Creole Garlic Sauce
  • Red Velvet Biscuits
    •  
    This is Rosie at her best, putting satisfying, soulful spins on classic, comfort southern and creole dishes, and also including her best loved fan favorites guaranteed to please old and new fans alike.

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    Über die Autorin bzw. den Autor

    ROSIE MAYES is the author of the popular cookbook, I Heart Soul Food and creator of the blog and YouTube channel I Heart Recipes (IHeartRecipes.com). She learned to cook from her Louisiana-born family. Twelve years ago, she started her YouTube channel when she was working 12-hour days as a certified nursing assistant, but her platform grew quickly, and five years ago she quit her day job to devote herself to I Heart Recipes.

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    Introduction

    Welcome to my house, where everyone is welcome and we do big, bold, soul food flavors that might surprise you…with that little something extra you’ve come to know, love, and crave from your Cousin Rosie. In this, my second book, I’m building on my Cajun and Creole Louisiana roots and mixing them up with my Pacific Northwest love for seafood and fresh flavors. On my blog IheartRecipes.com, my YouTube channel (I Heart Recipes), and in my first book, I brought my Southern roots into my Seattle kitchen and shared with the world everything my mom taught me, everything my grandmother taught her, and all my inherited, long-nurtured love of soul food. The recipes in this book represent a time in my life when I am growing and changing, and I’m going to share that journey with you. Here you’ll find brand new and fan favorite recipes, all of them classic soul food with a little Cousin Rosie twist. My first book, I Heart Soul Food, contained all the traditional dishes of my youth, and classic recipes we know and love, and in this book, I’ve taken the soul food classics I love so much and made them sing--they’re brighter, bolder, saucier, and the volume has been turned way up! You’ll be asking yourself why you never made a cheesesteak lasagna before! And you’ll certainly be adding my grandmother Rosa Mae’s waffle fried chicken to your weeknight lineup.  

    I was just three or four when my aunt Frances first brought me into the kitchen and let me cook alongside her. I just did what she did, playing and learning at the same time. I’d pat pork chops into the breading and hand them over to her to fry. Eating this food, then beginning to make it, set up a lifelong love for preparing dishes that both feed the body and warm your heart.
     
    My mother was a hardworking single mom. She’d bring me along with her, my grandmother, and my aunties to the Parkside Nursing Home in Seattle’s Capitol Hill neighborhood, where they whipped up giant batches of macaroni and cheese, meatloaf, and gumbo for the residents. I would sit in the corner of that grand commercial kitchen and mimic what I saw them doing, taking scraps they handed me and building my own pretend dishes. My mother, grandmother, and aunties were in charge in that kitchen, and this inspired me. I would rather have been nowhere else than in that kitchen with those great ladies showing me the way, the smells of soul food all around.
     
    By the time I was five, I stepped up to the stove to make real food, cooking up a big ol’ batch of my favorite spaghetti, and that became my signature dish. Everyone in the family makes something they’re known for. For my mom, it’s her potato salad. These are the dishes we must always bring to family picnics and holiday parties. These are dishes that the family looks forward to! To this day, I make my spaghetti just the same way I did at five. It’s a winner.
     
    As I grew it became my job to get dinner fixed while my mom was working. At first, I’d follow her recipes to a T, no adding or taking away. But as I grew in cooking, I started to experiment and add a little here and there. My mom would tell me, “No playin’ in the kitchen!” She’d tell me how the older generation doesn’t want anything messed with in their classic dishes. “Leave those recipes alone and stick to the plan!” But I just couldn’t help myself! I started adding more spices, more flavor. Don’t get me wrong, I love my mom, she is incredible, but I can still hear her saying: “Cornbread is NOT SWEET!” But there I went, making it all kinds of ME! My sweet cornbread is incredible, I might add. I’d add cheese, fresh corn, or herbs to come up with something not only delicious but different from the dishes we saw in our community. That’s where Rosie’s Doctored Cornbread came from. I was looking to doctor up any recipe. I’d dig into the freezer or pantry to see exactly what we had on hand, and I’d use what we had to make food that no one could touch flavor wise. That was the beginning of my food style, my culinary journey. I’d taken my food education from my family, then began mixing it with who I was as a cook and a woman.
     
    Fast forward to my husband Anthony. I wanted to cook him food he loved and integrate my style, and let me tell you: that man is always happy when I fix him anything! When we had our son Giovanni, I knew I wanted him to cook like I had when I was younger. When he was just 3 years old, he saw a man cooking on TV, and that really helped him. I can remember him saying, “Mom, he looks like ME!” He is now a teenager and so good in the kitchen, and that makes me proud. When he wants to make something his own, I am all for it.
     
    Where we come from plays such an important role in our cooking styles. My grandma RosaMae--my mom’s mom, my namesake, and after whom I’ve named my seasonings company (RosaMae Seasonings), was a strong woman who accomplished what she set her mind too. I have a natural entrepreneur’s spirit that I know has been in my line for generations. I am always looking to find ways to improve my family’s life and I believe that started with cooking and has spilled over into my companies. I inherited tenacity from my grandmother. I learned to be all about my business and work hard. Flavoring my food has always been a cornerstone in my cooking so the seasoning line was a natural step for me. We have an opportunity and obligation to leave a legacy for our children and I want my son to know he can do anything he sets his mind too. My grandmother did this for me simply by living her life. She--and her husband, my grandfather, left Baton Rouge during the Great Migration and headed north for a better life, pregnant with the first of what would be eighteen children--six girls, twelve boys. You’re beginning to see why I had so many aunts who made sure I knew how to cook! They landed in Seattle, and as the family grew, my grandmother became the queen bee of an always-busy kitchen. She was a real Southern belle, constantly whipping up Creole and Cajun dishes to feed her expanding family (and some of the neighbors, too). Eventually, all those children began having kids of their own, and that’s why I’m known as Cousin Rosie. Though my family was now firmly rooted in the Pacific Northwest, all that soul food helped us to remember our Southern roots and where we came from.
     
    With a giant family like that, every gathering was an event. We all looked forward to Sunday supper, for sure, but was there was one day of the year that took even our family’s big appetites beyond their wildest dreams, Christmas! So many of the recipes in these pages are perfect for family gatherings and holidays. Christmas with my family was the biggest, most delicious celebration you’ve ever seen. We would have a turkey, a ham, and a giant pot of gumbo on the table. There were collard greens, candied yams, and my mom’s famous potato salad, which might be the best ever--except for mine! There were cornbread rolls and my grandma’s special fried chicken made with waffle batter. But the best part was dessert. Or, rather, all the desserts. See, my grandparents didn’t have much money, and they couldn’t possibly afford gifts for all those children, so the present was the Christmas dessert table. You could always find me, little Rosie, stealing a pinch from the sweets table before we served up any of the cakes or puddings or pies. By the time the next generation rolled in--my cousins and me--the tradition had solidified, and anything less than every dessert imaginable would have let the crowd...

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    Verlag
    Sasquatch Books
    Erscheinungsdatum
    2022
    Sprache
    Englisch
    ISBN 10 
    1632174235
    ISBN 13 
    9781632174239
    Einband
    Taschenbuch
    Anzahl der Seiten
    256
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