Black EnterpriseCooking » Black Enterprise http://www.blackenterprise.com Your #1 Resource for Black Entrepreneurs, Professionals and Small Businesses Thu, 09 Feb 2012 23:57:21 +0000 en hourly 1 http://wordpress.org/?v=3.1 Black Blogger Month: Flanboyant Eats, The Cuisine Connoisseur http://www.blackenterprise.com/2011/05/17/black-blogger-month-flanboyant-eats/ http://www.blackenterprise.com/2011/05/17/black-blogger-month-flanboyant-eats/#comments Tue, 17 May 2011 15:00:15 +0000 Janel Martinez http://www.blackenterprise.com/?p=146191  

Chef Bren Herrera of Flanboyant Eats

Bren Herrera, the high-heeled chef

When entering into Bren Herrera’s kitchen, it’s not uncommon to find the petite Cuban chef whipping up a Latin-inspired dish with her favorite cooking utensil—a pressure cooker—and for an added touch of spice, a pair of mauve pink, strappy Gucci stilettos. The designer pumps aren’t a natural necessity, but for Herrera, 31, who has a passion for fashionable threads almost as much as she does flavorful cuisine, it definitely is. However, it’s her love of food that the young entrepreneur to start Flanboyant Eats, a personal chef business called that later morphed into a full-fledged blog. The name is an ode to Herrera’s signature desert: flan—of which she has crafted 41 different flavors, ranging from Cuban espresso and spiced pumpkin to salted caramel and truffle.

Since its January 2008 launch, the blog has grown to include 14,000 unique visitors per month and upwards of 400,000 readers worldwide. Nominated for Saveur’s Best Food Blog Awards this year, Flanboyant Eats has brought about numerous opportunities for Herrera. Currently, she pens a regular column for Latina magazine and contributes to Dean and Deluca’s Gourmet Blog. Last year, as part of a contest, she self-produced a commercial for I Can’t Believe It’s Not Butter that aired during American Idol and she’s in talks with Telemundo Atlanta about a possible two-season cooking show. For pioneering a profitable platform for Latin cuisine in the blogosphere, BlackEnterprise.com recognizes Herrera as part of our first annual Black Blogger Month.

I started blogging because…

I saw room for Latin food blogs. Three years ago, there wasn’t anything major out there at the time.

I realized blogging was a business when…

Other brands and companies started calling me, asking me to review and possibly endorse their products or when a new client calls me and says, “I came across your blog because I Googled ‘Latin food,’ ‘Cuban food,’ ‘Latin chef,’ and I found you.”

The best part about blogging about a niche subject is…

Exposing that niche to everybody and establishing an interest or creating a buzz about this niche. I’ve created a buzz about flan and that created a buzz about Cuban cooking.

The worst part about blogging about a niche subject is…

Attracting those people that aren’t familiar with [the subject]. That’s the hardest part. I have to be creative and sexy with it. I think that’s my hook—being sexy about it. Then you might get interested.

Writing about food allows me to…

Transport you to a place that you’d love to go to and haven’t been to or would like to go to. It’s a very sensual and aromatic experience, so when I write I try to be as descriptive as possible in terms of what you might smell, what you might see, [and] what you might hear. I like trying to take you to a place with my food when I write about it.

Building a brand is important because…

It identifies your product. So, in my case, my brand would be: a Latina blogger/chef that cooks in heels and makes some kick-ass flan.

The biggest mistake I ever made in business was…

Not writing a business plan. To this day, I have no answer for it.

In business, you should never be afraid to…

Ask for help.

The best piece of business advice I ever got was…

Be consistent and genuine. When you’re consistent you’re always going to put out the same product. People know what to expect. If you’re genuine, you’re always going to put out good product because you love what you do.

Anyone that wants to follow in my footsteps should…

Really consider their resources—time, human resources and money.

None of my success would be possible if not for…

Complete confidence in myself, support from my family and a very small and tight circle of friends that supported me initially and today. Of course, by the grace of God because Lord knows those first few years were… whew!

I measure my success by…

Waking up and being able to do what I want to do and not doing it because I have to do it.

If I weren’t blogging I’d be…

Designing my own line of shoes! I am my own business and don’t intend on going back.

Be sure to check out the rest of the digital thought leaders as they’re revealed each day by logging on to BlackEnterprise.com/BlackBloggerMonth.

]]> http://www.blackenterprise.com/2011/05/17/black-blogger-month-flanboyant-eats/feed/ 0 Spices for the Palate http://www.blackenterprise.com/2011/01/01/spices-for-the-palate/ http://www.blackenterprise.com/2011/01/01/spices-for-the-palate/#comments Sat, 01 Jan 2011 11:20:25 +0000 Sonia Alleyne http://www.blackenterprise.com/?p=132824 In the spirit of honoring New Year’s resolutions to eat healthier, Gracia Walker and Vanessa Cantave say it’s not only possible to entertain serving more healthful meals, but presentation and flavor can be greatly enhanced if you’re willing to stretch beyond the comfort of familiarity. The co-founders and managing partners of Yum Yum NYC L.L.C. (www.yumyumchefs.com), a catering company that also specializes in food preparation classes, encourage their clients to rethink traditional dishes as well as broaden their appetites for herbs and spices. “If you like ethnic food, it’s very helpful,” offers Cantave, Yum Yum’s executive chef.

They give several tips to get you started:
Get creative with ingredients: In Thai dishes, consider reducing the heavy sauces, but using more curry, coconut, and cilantro. For Italian meals Cantave recommends using fresh oregano, basil, parsley, and marjoram. “During the winter,” she says, “use canned plum tomatoes that come from Italy.” If there’s a preference for steak, choose a lean cut and grill. “Instead of potatoes, I may do a cauliflower mash.” Legumes often satisfy an appetite for starchy foods. In the mood for Chinese? She suggests a vegetable stir fry, with a skinless rotisserie chicken. Add cashews, snow peas, and a light base of soy and sesame oil. “As for dessert: There’s a lot you can do with berries, yogurt, and cottage cheese in replacement of ice cream,” explains Cantave. “We’ve had events where we served bowls of beautiful berries with balsamic glaze.”

Know your herb and spice combinations: “Herbs are not just decoration or a garnish, they actually lend flavor to a dish—a brightness and freshness,” says Cantave. “Use dry herbs when you are cooking and fresh herbs when you’re finishing a dish.

Fresh herbs tend to break down in the cooking process.” Cilantro enhances Mexican and Thai foods. “Marjoram, a cousin of oregano, and thyme play very well with vegetable dishes. Everyone knows basil, but there are others like dill, great for pickling veggies, and tarragon, which complements poultry and fish dishes. Allspice is a  combination that’s heavy on the clove. It’s used a lot in baking, like in pumpkin pies, but it’s one of the ingredients in jerk seasoning.” Truffle oil, once primarily used in chef kitchens, is becoming a popular flavor in a variety of dishes, and can be now found in most specialty stores.

“You’re not going to be a chef overnight,” Cantave cautions, “but [being open to broader options] helps you get comfortable.”

]]> http://www.blackenterprise.com/2011/01/01/spices-for-the-palate/feed/ 1 Holiday Party Planning: Multicultural Recipes with a Twist http://www.blackenterprise.com/2010/12/16/multicultural-entertaining-for-the-holidays/ http://www.blackenterprise.com/2010/12/16/multicultural-entertaining-for-the-holidays/#comments Thu, 16 Dec 2010 16:00:53 +0000 Janell Hazelwood http://www.blackenterprise.com/?p=133314 As Christmas and New Year's approaches, families and businesses alike spread holiday cheer via comfort foods, drinks and fun! And even though budgets have been cut as part of the reality of the climate we're still in, 69% of companies surveyed by the American Express OPEN Small Business Holiday Monitor are still giving parties. Budget cuts can make more cost-effective options--like the potluck party--that much more attractive. To help you give your dish a twist, try these multicultural recipes from the Black Enterprise editors and staff to get the party started.-- By Janell P. Hazelwood QUICK & EASY SOUTHERN CORN PUDDING "This dish is always a hit at our family meals. It's great for potlucks, church socials, holiday dinners-- a treat any time." --Caroline Clarke, Host, Black Enterprise Business Report Ingredients: 1.) 1 box Jiffy cornbread mix; 1 egg (beaten); 1 can creamed corn; 1 can kernel corn; 8 oz. sour cream; sugar (optional); butter or Pam spray Instructions: 1.) Coat baking dish with butter or Pam spray. 2.) Drain kernel corn. 3.) Mix all ingredients together in a bowl. 3.) If you like things really sweet, add up to 1/4 cup of sugar. 4.) If you like it a little less creamy, add a half-can more kernel corn. 5.) Pour mix into baking dish. Bake at 350 degrees for 40-45 minutes, or until it's golden with slightly brown edges. *Want it creamier? Bake 5 to 10 minutes less. HONDURAN ENCHILADAS "I used to love helping my mom and abuelita (grandmother) make these when I was younger. My aunts and cousins would join in, too: One frying the tortillas, another finishing the ground beef, and someone else preparing the cabbage-tomato mixture. The smell of fried corn tortillas is amazing!"-- Janel Martinez, Producer, BlackEnterprise.com Ingredients: cabbage (red or green); tomatoes; corn tortillas; 1 lb. round beef or turkey; 6 eggs; ketchup (to taste) 7.) shredded parmesan cheese; 1 1/2 tbsp. canola oil; vinegar; onions Instructions: 1.) Cook ground beef or turkey in pan until brown; 2.) In a small bowl, combine cabbage, tomato slices and-- if you choose, onions--with salt, pepper, and vinegar, to taste. Set aside. 3.) Boil eggs in water. 4.) Once cooled, slice eggs and set aside. 5.) Fry pre-packaged corn tortillas in pan coated with oil until crisp. 6.) Place fried tortillas in a mixing bowl with a paper towel on the bottom. To build your enchilada: Layer tortillas with meat, cabbage, tomato slices, egg slices, and ketchup on top. Lastly, sprinkle on Parmesan cheese. Buen provecho! CHINESE HOT & SOUR SOUP "My mother-in-law makes delicious Chinese dishes. She is best known for her Chinese hot and sour soup. It's a staple in her family and a tasty addition to the Chinese New Year feast she whips up every year. My husband and I hope to use some of her recipes as a guide for fusing Chinese and soul food dishes." --Sheiresa Ngo, Multimedia Content Producer, Consumer Affairs Ingredients: 4 cups chicken broth; 3 tblspn soy sauce; 1/4 cup cooked shredded chicken or pork; 1/2 cup mushrooms, diced; 1/2 tblspn chili garlic sauce; 1/4 tspn ground white pepper; 1/4 cup white vinegar; 1/3 cup canned bamboo shoots (cut into long, thin strips); 3 oz. block of tofu, cut into 1/4 inch dice; 2 tablespoons cornstarch and 2 tblspns cold water; 1 egg, beaten; 2 green onion stalks, diced (including tops); 1/2 teaspoon toasted sesame oil Instructions: 1.) Bring chicken broth to a simmer in a large saucepan; 2.) Add soy sauce, shredded meat, mushrooms and chili garlic sauce; 3.) Simmer for five minutes. 4.) Add white pepper, white vinegar, bamboo shoots, tofu; 5.) Simmer for five minutes; 6.) Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. 7.) Simmer for five minutes until soup is thickened; 8.) Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly into soup. Stir soup several times. 9.) Add green onions and sesame oil to soup. Stir well. CAPE VERDE ISLANDS' STEW "Cachupa is a slow-cooked stew from the Cape Verde Islands. My family is from Fogo. This is our national dish and we usually have this on Christmas and New Year’s." --LaToya M. Smith, Assistant Editor Ingredients: 1 cup dry lima beans; 1 cup dry yellow hominy corn; 1 cup of dry kidney beans (beans may soak overnight); linguica beef or pork ribs, smoked neck bones, and ham; 3 onions (finely chopped); 2 bay leaves; salt and pepper (to taste); margarine; 2 tbspns olive oil; water or beef stock Instructions: Rinse all corn and dry beans in bowl. Boil corn in large pot for 10 minutes and carefully discard froth that collects on the top. Add dry beans, bay leaf and olive oil. Bring to a boil. Lower heat enough to maintain a steady but slow boil. Leave cover slightly ajar. Throughout cooking make certain liquid covers the corn and beans. Use at least 4 qts of water or stock. After the mixture has boiled for the first hour add the rest of your meats. Cook partially covered at a very gentle boil over low heat for an additional 1 1/2 hours. For best results, let cachupa sit covered and off the flame for at least twenty minutes before serving. The spices and salt will be absorbed into the corn, bean and the "gravy" will take on its special texture. COQUITO: PUERTO RICAN COCKTAIL "My family enjoys this drink every holiday season-- from Christmas to New Year's. It's tradition, so we don't do any festivities without it. And it's better than any eggnog!" -- Jessica Martinez, Human Resources & Corporate Operations Manager, Ingredients: 2 egg yolks, beaten; 1 (12 fl. oz.) can evaporated milk; 1 (14 oz.) can cream of coconut; 1 (14 oz.) can sweetened condensed milk; 1/2 cup white rum; 1/2 cup water; 1/4 teaspoon ground cloves; 1/2 tspn. ground cinnamon; 1 tspn vanilla extract Instructions: 1.) In the top of a double boiler, combine egg yolks and evaporated milk. (If you don't have a double boiler, you can simply use a heat-safe bowl over a regular pot); Stirring constantly, cook over lightly simmering water (in pot) until mixture reaches a temperature of 160 degrees. The mixture should be thick enough to coat the back of a spoon. 2.) Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. extract. Blend for about 30 seconds. Pour into glass bottles, and chill overnight. When serving, sprinkle cinnamon on top or add stick for festive flavor. See more holiday party planning tips: How to Hire the Caterer Holiday Entertaining on a Budget ]]> http://www.blackenterprise.com/2010/12/16/multicultural-entertaining-for-the-holidays/feed/ 3 Cooking Channel Exec Talks Appetite for Variety http://www.blackenterprise.com/2010/07/09/food-network-exec-talks-appetite-for-variety/ http://www.blackenterprise.com/2010/07/09/food-network-exec-talks-appetite-for-variety/#comments Fri, 09 Jul 2010 17:54:42 +0000 Sonia Alleyne http://www.blackenterprise.com/?p=108271

Smith

Cable veteran Michael Smith has worked at the Scripps Network for 10 years, specifically at the Food Network where, as a senior executive, he focused on branding and marketing. Smith is now the general manager of their recently launched Cooking Channel and took a few minutes to talk with Black Enterprise about growing interest in culinary shows, branding challenges, and what he likes to prepare in the kitchen.

What has caused this insatiable appetite for cooking shows?
People are more sophisticated about where things come from, more concerned about what they’re putting in their bodies and what they’re feeding their families. They are traveling more so they’re more exposed to different kinds of cuisines. The average American in 1920 had never been out of their state; now, most Americans have been to different places. The country is also becoming more ethnically diverse. People are not just in their little bubble. They may have an African American friend or a Latino friend and they’re exposed to those cuisines and cultures. The average 18-year-old has had sushi, southern food, Mexican food, Ethiopian. Whereas 50 years ago the average person would have only had their own cuisine their whole life. Also, the recession has driven people back into the kitchen because of the high cost of going out to eat. People have decided to eat at home and have to improve their skills in order to get back in the kitchen.

Has the network been challenged by audience demands?
At Food Network we went through a business challenge [where the network] was perceived as a channel that only did cooking programming. As nonfiction television started to morph into more entertainment and other [networks] became more popular and began to grow, Food Network lagged behind because people thought of us as still being a network that had what you call ‘stand and stir’ cooking shows. And although Food Network was starting to do more entertainment shows like Iron Chef, people weren’t watching us because they had the [wrong] perception. We had to work hard to break those perceptions. Although we’re called the Food Network, food means everything. It means entertainment and information and instruction. That was a big challenge at one point, but we were successful. We were able to redefine the Food Network brand.

Do you cook?
I don’t cook as much in New York as I did when I lived in California because I think, in New York, there are so many great restaurants and so much amazing food available inexpensively. You come home from a long day and think ‘Do I want to spend an hour in the kitchen cooking or do I want to pick up the phone and call the place across the street for some fantastic food for very little cost?’

What’s your favorite dish?
[I have] multiple dishes depending on [my] mood. I love crème brulee for dessert but I also like lemon cake – very different textures, but they’re both very good. I like to cook penne bolognese with spicy Italian sausage and a crème vodka sauce. When I do cook, I like to make things that are interesting and really, really delicious and unique. I love pastas and spicy foods — spicy Asian food like Thai fried rices and basil pork. I also like simple things like nachos, but if you make them interesting –  like cut filet mignon into little cubes and sprinkle that over the nachos with some really nice aged Swiss cheese and a jerk barbecue sauce on top – all of a sudden the nachos become very interesting. Now you’ve got a West Indian flavor [with] a higher quality meat, not just nachos with salsa.

]]> http://www.blackenterprise.com/2010/07/09/food-network-exec-talks-appetite-for-variety/feed/ 0 Where the Eating is Easy http://www.blackenterprise.com/2009/09/01/where-the-eating-is-easy/ http://www.blackenterprise.com/2009/09/01/where-the-eating-is-easy/#comments Tue, 01 Sep 2009 17:35:24 +0000 Sonia Alleyne http://blackenterprise.com/?p=39062 Lil-Dizzy's-1

Chef Kevin Belton prepares a dish at Lil’ Dizzy’s Cafe. (Credit: Zave Smith)

French, Spanish, and West African cultures have had a strong and lasting influence on language, architecture, religion, and racial politics in New Orleans. The city’s cultural legacy is rich, pervasive, and sometimes bawdy. Even its nickname, NOLA, presumes sex appeal. From the homes accented by colorful bricks, wrought iron, and shuttered widows on the cobbled streets of the French Quarter to Zulu floats in Mardi Gras and the syncopated rhythms of Zydeco, this Southwestern city is a destination for engaging the senses.

Food defines New Orleans. There is no censorship on taste, no modified portions, and no substitutions. “If you can’t use butter,” asserts 86-year old Leah Chase of the legendary Dookie Chase restaurant, rephrasing Julia Childs, “use cream!”

You can tell a lot about a people by the food they eat, and nowhere is that more easily determined than in a New Orleans Creole kitchen. Earthy, solid, mixed, and spicy describe both its citizens and their most popular signature dish of gumbo. In this very Catholic city, the foundation of all their meals is a chopped mix of onion, celery, and green pepper, known as the trinity. Food in New Orleans is spiritual, and therefore very communal.

“Food is about visiting and sharing,” remarks Chef Kevin Belton of Lil’ Dizzy’s Cafe. “It’s not necessarily what’s on the table; it’s who’s at the table.” On my recent Creole culinary tour, I learned that every meal was indeed a social event of discussion, laughter, and discovery. We were rarely hungry when my group and I sat down to eat, but we did bring a hearty appetite eager to be satisfied by yet another mouthwatering experience.

Our first stop was breakfast at Wayne Baquet’s Lil’ Dizzy’s Cafe. With two locations, we visited the newer restaurant at 610 Poydras Street in the central business district, set on one side of a still-functioning historic bank. This spot offers dinner as well as breakfast and lunch, but it is best known for its jazz champagne brunch. Head chef Belton served us crab meat and jambalaya omelets, fried catfish with grits, and their very own spicy sausage. French bread, which is served up in a variety of ways, is almost the only bread you’ll eat in New Orleans. We learned from Belton that French bread has no preservatives. As it ages and becomes hard it’s called “lost bread”—perfect for bread pudding and the French toast topped with bananas and strawberries he served that morning.

Breakfast at Brennan's. (Credit: Brennan's)

Breakfast at Brennan's. (Credit: Brennan's)

The historic and classic Brennan’s serves a mesmerizing array of egg dishes such as poached on an artichoke with creamed spinach or atop Andouille Cajun sausage and Holland rusk. I enjoyed a hearty bowl of turtle soup spiked with white sherry, Brennan’s blackened redfish and fried okra, and topped it off with their signature dessert: Brennan’s Foster, a simple yet sumptuous blend of halved ripe bananas, a rich bourbon sauce, and vanilla ice cream. “We don’t deal with specials,” offers Executive Chef Lazone Randolph, who has worked with the restaurant for more than 40 years. “We serve food.”

Willie Mae’s Scotch House and Two-Sisters will be among your best sampling of back-a-town dining—authentic Southern food from a family-owned business in a neighborhood setting. Willie Mae’s fried chicken, prepared from a rich, seasoned batter, is often voted the best in New Orleans. But we decided that her three versions of fried pork chops, including a chicken-fried preparation, also win high marks.

At The New Orleans School of Cooking is where we learned firsthand how to make Chef Doris Finister’s favorite shrimp and okra dish. Chef Belton trusted us with his recipes for bread pudding with an intoxicating rum sauce and roux, the flour-based foundation for a variety of Creole dishes including a perfect gumbo.

Every Creole chef will tell you that they learned to cook in their home kitchens carefully watching a mother or grandmother. Belton, Finister, and Chef Kerry Seaton, a political science major now heading the menu and management at Willie Mae’s since the retirement of her great-grandmother, all recount similar stories. “Nobody had to tell you much,” says Chase, “you just watched.” Her grandson Edgar Chase IV and heir apparent agrees. He cut his teeth at the restaurant as a busboy, waiter, cashier, and dish washer before preparing meals. Today he is a graduate of Le Cordon Bleu Culinary School in Paris, which his grandmother will lovingly tease him about when he adds artistic finishes to a meal.

But it doesn’t matter how far a chef goes for training, the tradition of Creole cooking in New Orleans outweighs any instructions you might find in a book.

This article originally appeared in the September 2009 issue of Black Enterprise magazine.

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