Connect with us

Recipes with Whole Wheat Pasta

Our food from this land: New restaurant is devoted entirely to Native American food | National News

Published

on

A new Native American restaurant serves a contemporary take on pre-colonial gastronomy.

Golden cubes of acorn gourd, roasted and still in the skin, sprinkled with chopped pecans. A green bed of glittering strawberries, lush blackberries and edible flowers that are so vivid that they look tropical. Wine-colored blueberry tea. Pine nuts and lavender cookies. And the centerpiece: crispy, juicy bison and blue corn meatballs, drizzled with a blueberry sauce that is so dark and rich that you could mistake it for chocolate.

It’s pre-colonial. It’s decolonial. It’s decadent – and delicious – good medicine.

Is your mouth watering already? There’s a new Native American restaurant in the west that’s part of a movement to reclaim – and redefine – indigenous cuisine. In mid-November, Executive Chef Crystal Wahpepah opened Wahpepah’s Kitchen, Oakland, California’s first Indian restaurant with seating.

“You can call it fusion, you can call it what you want to call it – but I call it our food,” she said. “I want people to be proud, happy, and excited, like we do when we go to another restaurant. I love thai food; I get excited. I want the same feeling when people come here. “



Acorn squash with cranberry sauce.



Wahpepah is a citizen of the Kickapoo Tribe of Oklahoma, and her restaurant, she said, is promoting a return to original native fare with dishes from her own nation, such as kickapoo chilli, dried sweet corn, game and pumpkin with “lots” of spices “As well as pan-Indian dishes such as wild rice from the Great Lakes, paired with other edibles from the south, such as the three sisters: corn, beans and pumpkin. (“So you know what?” Wahpepah quipped. “That makes it four sisters.”)

Wahpepah fills the restaurant space with her open-minded presence, interrupting herself with a raw and optimistic openness that is disarming and often contagious. “We are in this harvest season right now where all of these dishes are actually being harvested and served in the community,” said Wahpepah.

Many of the world’s most popular foods today come from America: Italian tomatoes, Irish potatoes, Thai chilies, Belgian chocolate, and French vanilla are all Native American foods carefully grown by indigenous agricultural geniuses as Europe struggled through the dark ages and hard bread gnawed.

Classic American Thanksgiving dishes are largely of indigenous origin: turkey, whose feathers adorn the regalia in all indigenous cultures, is known in Choctaw as fvkit (pronounced, yes, just as you’d expect – and hope – it is pronounced) or cholokloha after the devouring sound it makes. Cranberries are a superfood from the countries of the Great Lakes. Before Americans mashed them with butter, potatoes were an Inca food made from a poisonous root, inspired by the observation of the llama-like vicuña that nibbled clay before it ate the tubers to make them digestible. (And sweet potatoes came all the way from Polynesia on international trade routes that Europeans had no idea of ​​existence.)

Pumpkin, including gourd, is one of the three sisters, the holy trinity of corn, beans and gourd, three vegetables that not only grow together symbiotically, but together form a complete protein for the foundation of a nutritious, plant-based diet that is thriving across North America after the spread of corn.

The idea of ​​mixing pumpkin with cow’s milk and baking it into a wheat flour crust obviously seems like a very French take on pumpkin. “Natives come from a gluten-free, plant-based diet,” Wahpepah said, adding that the introduction of wheat flour has harmed the health of the locals. “Our bodies are really designed to have all of these nutritious foods from our country of origin.”

Food connects us

The way food connects people to a place is a cornerstone of indigenous thought. If you want to dig deeper into this rich topic, last year’s Thanksgiving episode of Toasted Sister podcast is a good place to start. In one section, Mashpee Wampanoag citizen Danielle Hill dissolves any separation between self and environment and makes the management of land and water a critical matter.

“The more you eat food that’s grown in your soil and in the waters around you, the more you become the place you live,” Hill said on the podcast. “I introduce myself by saying that I am Mashpee. I am not saying that I am from Mashpee or that I live in Mashpee. I am Mashpee because I literally eat and ingest Mashpee. “

Frybread

After the United States destroyed Native American food routes, in part to create dependency, the United States sent staples like worm meal and powdered cheese to reservations. Since there was hardly anything else to eat, families developed frybread, a quick bread made from flour, salt and baking powder and fried in oil – a starvation food.

The disruption of the healthy indigenous food paths and connection to the place continued throughout the move and continues today with urbanization and cultural segregation.

“Can you imagine all of these seeds and all of the food that was actually lost along the way?”

Suddenly, simply by eating from another landscape, people were consuming foods for which their bodies were not optimally adapted. “So our bodies are going to go through something,” said Wahpepah, adding that the introduction of sugar made the problem worse. “I mean, where did we get all these diseases from, you know?”

She said her kitchen is aimed at making things right. “This is our food from this country, and health and wellness come first.”

So is fried cake off the table? Like powwows, Frybread was not part of the pre-colonial indigenous cultures.

“I come from a household that ate it every day,” says Wahpepa. “And of course your health will deteriorate. But at the same time we all like cakes for our birthdays, don’t we? “

Frybread is not on the menu of the day, but it will still be part of Wahpepah’s Kitchen. “You can have that balance in your diet,” she admitted.

Wahpepeah is also collecting seeds to grow their own plants, like the Lakota squash, and hopefully a white kickapoo bean soon. Their ingredients are not those that can simply be ordered wholesalers from Sysco. Wahpepah says sourcing indigenous ingredients took a decade-long journey through building relationships with farmers and seed breeders. She regards these relationships as a matter of trust.

“It’s just not me who represent Wahpepah’s Kitchen and the food,” she told me. “I also represent the farmers and people from whom I actually get all of my ingredients.”

The walls in Wahpepa’s kitchen are popping with color: classic Indian blue-green meets acorn-gourd yellow. Support pillars are adorned with murals of corn stalks in the clear blue sky by painter Tony Abeyta. On the pumpkin-colored built-in shelves are jars with ingredients that look a bit like this reporter’s kitchen and, as Wahpepah told me, her own too. “You’re coming to my house, believe me, that’s just a little tip,” she said and again interrupted her thoughtless, kitchen-warming laugh.

“We see food in our kitchen. So why not see these beautiful native seeds and ingredients that we have here? ”She said. “It’s a whole corn, that’s a blue corn, a chokeberry sauce, elderberry sauce, etc., different kinds of indigenous seeds.

“If I go to restaurants, I would like to see all of this, right?”

Recipes with Whole Wheat Pasta

This Swedish Mixer Is More Powerful Than a KitchenAid

Published

on

I recently left a longtime job as a test chef at a major food media company to try my hand at freelance food writing and cooking instruction. Since my specialty is bread baking, I suddenly found that I could bake a lot more bread at home than I ever had before.

For years, my trusty KitchenAid stand mixer was more than adequate for my needs as most of the batters I made at home were hand mixed, and it was big and powerful enough for the few that needed machine mixing. But now that I was working on bread recipes almost every day, many of them in large batches, it was clear that I needed something with more power and larger capacity. Which led me to the Ankarsrum Assistant (“Assistant” is Swedish for assistant) or “the Ank” as many of its users prefer to call it because, like me, they find it a challenge to type correctly. I’ve had mine for about half a year now and have really put it through its paces during this time.

Anchor room original

$700.00, Amazon

What is the Ankarsrum blender?

Despite its relative obscurity here in the US, the Ankarsrum assistent has been a popular kitchen tool in Sweden for more than 80 years. Although the blender has changed names a number of times throughout its life – it has also been called the Magic Mill and DLX – its design has remained more or less unchanged since its introduction in 1940.

It was first developed by Alvar Lenning, an engineer and designer for Swedish appliance giant Electrolux, who set out to create a compact countertop tool that could rival larger and more expensive professional machines and do the jobs of many appliances in one . (Early advertisements for the Assistant touted its ability to “beat, mix, knead, mash, chop, mince, slice, blend, grate, and puree” ingredients, at least judging by its many optional attachments were acquired.)

What makes the Ankarsrum distinctive is that – unlike “planetary” mixers like the KitchenAid, which move its attachments around the bowl like a planet orbiting the sun – it rotates the bowl and its contents while the attachments are on stay in place. It also has a very powerful motor: while the first version had a relatively modest 250-watt motor, subsequent models have increased in wattage every few iterations, and the current model is rated at a whopping 1,500 watts. (By comparison, the motors on most high-end planetary mixers, including the KitchenAid, are rated at 600 watts.)

The story goes on

Both the spinning bowl design and the more powerful motor allow the Ank to produce plenty of turning power – or torque – without the risk of overheating or overloading the motor. That means it can handle a lot more batter than most other stand mixers. The manual for the KitchenAid 600 6-Quart Blender states that no more than 14 cups of all-purpose flour should be used at a time, which is about 3 kilograms (or 6.6 pounds) of bread dough. (For whole wheat flour, which makes a stiffer, harder-to-mix dough, that amount drops to 8 cups, or about 2 pounds.) Any more than that and the KitchenAid will have to strain and struggle, and the dough will likely work its way out of the bowl . In comparison, the Ankarsrum and its roomy bowl can easily handle up to 4.5 kilograms (nearly 10 pounds) of dough made from about 21 cups of flour (of any kind, whole grain or otherwise). I have mixed this amount with the Ankarsrum on numerous occasions and had no problems.

You can also run the Ankarsrum at much higher speeds than most blenders can muster. Bread recipes typically call for mixing batters at medium speed, which is equivalent to speed 6 on a Kitchen Aid. However, the KitchenAid manual strongly recommends only kneading bread doughs on speed 2 to avoid “high potential for stand mixer failure.” (This recommendation is something that many people, myself included, either fail to notice or ignore at their peril.) The Ankarsrum now runs at medium speed or higher with ease, even when loaded with 10 pounds of dough.

The Ankarsrum is noticeably quieter than other mixers. While it can hardly be described as quiet, it makes a lot less noise compared to my KitchenAid, even when loaded with batter and mixing at relatively high speeds.

Finally, Ankarsrums have a reputation for durability and reliability. I’ve heard from numerous users who have been using the same machine for 20 years or more that it holds up over time.

What is Swedish for learning curve?

All in all, when I first got my Ank I wasn’t entirely convinced. It took me a while to figure out how to use it properly because it was so different from the planetary mixers I was used to. The rotating stainless steel bowl was easy to understand: as it rotates, it forces the dough between the attachment and its inner surfaces to mix its ingredients together and develop gluten.

Then there’s the long metal arm that holds the attachments in place. Or, as it were, in place: it actually swings freely back and forth from the rim of the bowl to its center to accommodate varying amounts of batter as they pass over and around the attachments. (A knob at the end of the arm allows you to limit how close the arm can get to the rim of the bowl, which is useful for adjusting how much force the attachment is applying to the dough and to prevent the dough from curling up works out of the bowl.) So far so good.

But the batter mixing attachments that come with the Ank won’t feel familiar if you’re used to a planetary mixer. There is a club-shaped plastic reel and an S-shaped aluminum hook. The ribbed roller rotates and crushes the dough against the sides of the bowl, forming it into a spinning doughnut. The hook, on the other hand, works by snapping the dough around its serpentine length, causing it to twist and pull around, much like toffee in a toffee machine. Both the hook and roller work in tandem with a spatula-like “dough knife” designed to keep the dough from sticking to the edge of the bowl.

The Ankarsrum manual is mostly silent on the merits of one fortification over the other (to be honest the manual is pretty much useless in every way) so I had to ask other Ank users I knew for advice. Answers varied, but the most common refrain was either that the catch is best for high liquid content doughs (i.e. those containing a lot of water compared to flour) or – paradoxically – for very stiff doughs such as those with a lot of whole wheat or extreme low-moisture breads like bagels. But other users reported that they exclusively used one attachment or the other and had no problem mixing any type of dough with whatever it was.

After a few months of using the Ank I find myself reaching for the dough hook above the roller as it just seems to work well no matter what type of dough I throw on it, wet or firm, whole wheat or white flour. Maybe I tend to do that because it’s a lot more obvious that something is happening when I see it working. The roller is much gentler, or at least appears to be, while the hook is obviously wrestling with the dough. (One baker who said he preferred the roller to the hook also mentioned that he kneaded his dough for a relatively long time, reinforcing the idea that this is actually the gentler option.)

Tips and Tricks

  • Unlike other mixers where the attachments themselves move at high speed, since in this case only the dough is moving, you can reach in and put your dough in while the machine is running. This can be useful when things need a little nudge now and then to get moving, or to keep the dough from riding up the hook. Likewise, you can also move the dough knife and attachment arm away from the sides of the bowl for occasional fingering of the dough while the machine is running. (It’s still a very powerful machine, so I’d always advise caution.)

  • The manual recommends combining dry ingredients in the bowl first, then adding liquids, for the most efficient mixing. Adding liquids (or softened butter when making fortified breads like brioche) to an already-mixed batter is challenging, but that’s true of most stand mixers. I’ve found it helpful to stop the machine completely and poke holes in the dough to maximize surface area, adding the liquids little by little to keep the dough from sloshing around in the bowl.

  • I’m more of a hands-on baker, standing over the machine until it’s done its job (hence my preference for the dough hook over the roller), but you might want to consider the advice I was given by another Ankarsrum pro: Just set the built-in timer, go away and let it work. When you return, the dough is likely fully developed.

More than a one trick pony

For an active bread maker like myself, the Ankarsrum’s power and capacity would be worth its relatively steep sticker price ($700, or about $200 more than a high-end KitchenAid stand mixer), even if it’s only useful for mixing bread dough would. Luckily, thanks to the included second bowl and attachment set, it can also handle any other tasks you might need a stand mixer for. Unlike the stainless steel bowl, the clear plastic whipping bowl is stationary while its wire loop paddles and whisk attachments rotate around the bowl like any other mixer.

While I’ve baked far more bread in my Ank than anything else, I’ve tested each of its other functions at least a few times. I’ve found it to work just as well as my old KitchenAid for tasks like whipping cream, beating egg whites, whipping butter and sugar, or mixing batters and batters for cakes and cookies. One thing to note: you can use the stainless bowl and roller combo for whipping butter and sugar and mixing things like cookie dough, especially if you’re making large batches. I learned this from one of the many videos related to Ankarsrum that you can find on YouTube, something I would highly recommend to any new user.

You can also buy a wide range of accessories for your Ankarsrum, so you can use it, for example, to grind meat, roll or extrude pasta or grind flour. There’s even a blender attachment.

So who should buy an Ankarsrum?

The main reason for upgrading from a planetary mixer to an ankarsrum is if like me you need the extra capacity and performance that an ank offers. I have no doubt that even when compared to the next best stand mixer, an Ankarsrum is a superior bread mixer and it’s no slouch when it comes to all the other functions you might need it for. I also think it would be a great – albeit expensive – first mixer for a serious baker just starting to outfit their kitchen. It could very well be the only blender you’ll ever need to own, especially given its reputation for reliability.

Originally appeared on Epicurious

Continue Reading

Recipes with Whole Wheat Pasta

Why you should put gluten-free and vegan-friendly banana flour on your plate

Published

on

When India battled the deadly second wave of Covid-19 last year, it sparked a quiet revolution in the southern Indian state of Karnataka. The focus was on a rather unusual ingredient: banana flour.

From cooking demonstrations and competitions to videos, workshops, webinars and countless WhatsApp messages, social media has been flooded with posts made with banana flour.

Creativity and curiosity in the game

It all started when Nayana Anand, 42, a farmer from Athikatte village in Tumkur district, posted a series of dishes she had been making with bananas for a whole week on a WhatsApp group called ATV (Anytime Vegetable): “That was it at a time when Covid had forced people to consume what they had,” Anand tells The National.

The administrator of the group happened to be Shree Padre, the editor of Adike Patrike Farm Magazine and someone who had already worked on a campaign to popularize banana flour aka Bakahu (short for balekai hudi or raw banana powder in Kannada) to do research on value-added products.

“Banana farmers have faced a sharp drop in prices due to lack of demand and have been forced to discard large parts of their produce,” Padre told The National. “Anand did such a great job using bananas from her farm creatively [that] I told her about a lady named Jayambika from Kerala who had become an entrepreneur by pulverizing raw bananas. This piqued her curiosity and she insisted that I help her learn the process.”

The flour with the shell works well for savory dishes like rotis and dosas, while the flour without the shell works well for sweets like halvah and burfi

Vasundhara Hedge, farmer

Padre put Anand in touch with Jissy George, a subject matter specialist at Krishi Vigyan Kendra, a knowledge network that is part of India’s National Agricultural Research System. George guided Anand through the process of making flour from raw banana. After successfully experimenting with it, Anand returned to Padre, who in turn posted the method of making Bakahu on his Facebook page.

“This post went viral immediately. I was inundated with messages and images of farmers and housewives making the flour and experimenting with dishes as diverse as rotis, dosas, idlis, puris and even gulab jamun,” says Padre. The culinary brainwave of using locally sourced banana flour even garnered acclaim from India’s Prime Minister Narendra Modi, who mentioned it in his Mann Ki Baat program last July.

Padre says that while the concept of banana flour is not new (it has been used as baby food in Kerala and as a fasting food in Maharashtra), its use in home cooking as part of a daily diet has tremendous potential.

Make your own banana flour

Farmer Vasundhara Hedge produces and sells about 30 kilograms of banana flour per week.  Photo: Vasundhara hedge

The process of making flour from raw bananas is fairly simple and involves slicing raw or green bananas with or without the skin. The sliced ​​banana is soaked in water mixed with rice starch and rock salt before being dried in the sun for between three and five days, after which it can be powdered and stored.

banana flour [can] regulate your appetite, prevent overeating and promote the absorption of nutrients

Luke Coutinho, holistic lifestyle coach

“We use about three glasses of buttermilk for 10 liters of water instead of rice starch,” says Vasundhara Hedge, 40, a Sirsi farmer who sold about 200 kilograms of flour in a month. Producing around 30kg each week, Hedge supplies supermarkets and retailers across Karnataka. “The flour with the shell works well for savory dishes like rotis and dosas, while the flour without the shell works well for sweets like halvah and burfi,” explains Hedge.

Crucially, banana flour can be made from any and every type of fruit (although ready-made options are available in the UAE at the Hayawiia health store). You don’t have to be a farmer or have fancy equipment.

A nutrient rich option

Banana flour is a highly nutritious food that is increasingly being viewed as the perfect gluten-free alternative to wheat and other refined flours. It is a grain-free source of complex carbohydrates and is also suitable for vegans.

Efforts must be made to maintain a standard in terms of preparation, quality, hygiene, packaging and branding

Uma Subbaraya, Director, National Research Center for Bananas

“Green banana flour is loaded with resistant starch. Therefore, fluctuations or increases in blood sugar levels are prevented. It regulates your appetite, prevents overeating and also promotes the absorption of nutrients,” explains Luke Coutinho, a holistic lifestyle coach – integrative and lifestyle medicine from Mumbai. He says consumption is recommended during pregnancy and post-pregnancy, during weaning, and for lifestyle conditions such as diabetes, obesity and high blood pressure.

Banana flour is also extremely effective for gut health. “Resistant starch is an excellent prebiotic and promotes gut microbial health. Banana flour is rich in minerals and can be a healthier alternative to traditional grains like maida and wheat,” says Dr. Raghu KC, food expert and nutritionist from Bengaluru.

In addition, it is a product that reduces post-harvest losses and effectively prevents distress sales.

go bananas

The future of banana flour does indeed look promising. “The best is yet to come as this is a product that combines nutritional value and palatability,” predicts Dr. V. Venkatasubramanian, director of the ICAR-Agricultural Technology Application Research Institute in Bengaluru, which plans to launch an awareness campaign in the coming months.

“Banana flour is in demand not only in the domestic but also in the international market,” adds Uma Subbaraya, director of the National Research Center for Bananas in Tamil Nadu. “But for this to be a successful commercial endeavor, research and effort must be directed toward maintaining a standard of preparation, quality, sanitation, packaging and branding. That takes the product to the next level.”

Updated January 22, 2022 11:19 am

Continue Reading

Recipes with Whole Wheat Pasta

The Best Fashion Instagrams of the Week: Rihanna, Kendall Jenner, Michelle Pfeiffer, and More

Published

on

First, let’s welcome the return of the Big Big Boot. Rihanna was spotted out in New York City earlier this week in an otherwise relaxed look save for her statement knee-length off-white boots. The resulting look was ren-faire-real-meets-downtown-cool-girl. Kendall Jenner also loves extreme boots. The model hit the runway last week in a tiny bikini and a pair of chunky, hairy boots from Miu Miu’s Fall 2021 collection. Needless to say, these are some big shoes – or boots – to fill.

Over in Europe the men’s shows are in full swing. The late Virgil Abloh’s last collection for Louis Vuitton had a star-studded guest list, including Naomi Campbell, Venus Williams and J Balvin. Tyler the Creator stood out among the contestants by donning a trapper hat, shiny cardigan and bomber jacket — an adorable image captured by writer Olivia Singer. Speaking of the singer, she went to the Kim Jones Dior show and was photographed typing on a makeshift desk — two mattresses — while wearing a large bathrobe. What journalists do for fashion!

Also in Europe was Beepy Bella designer Isabella Lalonde, who took the continent by storm with her friend Lirika Matoshi. The two were adorable twins in brightly colored pleated tartan tennis skirts and oversized furry hats.

After all, Michelle Pfeiffer was someone who stayed indoors. The actor smoldered in a mirror selfie while sporting oversized Michael Kors sunglasses. “Sunny CA in my @michaelkors sunglasses. Actually… I’m definitely in my closet 😂🕶”.

Here’s more of the best fashion Instagrams of the week.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be displayed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be displayed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be displayed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

Instagram content

This content can also be viewed on the website from which it originated.

source link

Denial of responsibility! NewsConcerns is an automatic aggregator of all media in the world. In each content the hyperlink to the main source is indicated. All trademarks belong to their rightful owners and all materials to their authors. If you are the content owner and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.

Continue Reading

Trending

Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.