Greens- Mixed Up and Happy About It

I firmly pulled away the leafy greens from the vein that holds them together. Some coarse and meaty, some light and feathery, some dense and chewy, all the sustenance that strengthen my body, and soothe my spirit. Oh, greens you are my comfort. You have seen me through when no meat, or sweet could make me complete. You were the one that required focus and resolve. One by one you had to be addressed. Each leaf had to be touched. Each held and stripped. Each one washed and freed of dirt and debris. Each immersed again and again to reveal the power of the earth in its fullness. No nonchalant tossing, no simple sauteing; this was real unadulterated work. You stripped and washed; stacked and rolled doing the chiffonade. Some things French ain’t so ooh la la! You are a visionary. You can see past the ugly to the delicious; a big fat pot of steaming collards, mustard, and turnips laced with hot pepper sauce, red onions, balsamic vinegar and virgin olive oil if you’re nouveau and if you’re not; tender pieces of smoked meat peeking through the mix begging for hot water cornbread and some sopping! This is money in your pocket; spend it wisely and share it often!

Bon Appetit,
Chef ‘Nita

If

Broiled or Grilled – Vegetables That Make You Melt

They all smiled at me and I knew what they wanted. The purple black eggplant, those perfectly round and fragrant cherry tomatoes, tender juicy sweet corn, big fat red onions, round musky portabella mushrooms and even the green zucchini wanted to be involved in this melange of flavors, textures and tastes. They begged for the searing hotness that I could provide. So I did what I do best. I gave them what they wanted; something searing and hot, tangy and juicy, sweet and pungent. They all began to shine as my chefs knife, sliced and diced, poked and peeled, slivered and cut. My hands lovingly reached for the bottle of 20 year old balsamic vinegar, removed a giant dollop of Dijon mustard from the jar, minced the fragrant fresh basil, softly plucked each flower of thyme from the stem, and gently massaged the tight little lime. Brown sugar waltzed with the aged vinegar and lime, diffusing the tartness with a sweetness that only made the mustard and basil sing out in the purest of harmonies. The vegetables began to water. Was it from the kosher salt lightly sprinkled on them or from their need to be tossed and turned in this heady potion? I grabbed them up and nonchalantly tossed them into the flavorful pool of liquid. They swarm and greedily soaked up the fragrant bath. I let them have their way. I knew the best was yet to come. How would I cook these crisp ones? Would I grill them over a blazing fire of mesquite wood, infusing them with its slight tantalizing bite? Would I broil these lovelies under a high flame until the edges were charred and slightly turned up? Damn the method. The thought of these earthy vegetables in a tangy mustard sauce made me woozy! I would crunch and munch. I would dip and slurp. I would savor the lustiness of these righteous vegetables and feel not one bit of guilt.

Bon Appetit!
Chef ‘Nita

Grilled Vegetables with A Tangy Mustard Sauce

In the Beginning…..

There’s an Ashanti proverb that says: “Do not follow the path. Go where there is no path to begin the trail.” My grandmother, Daisy Trammell, was born in Georgia in 1898 and came to Tuskegee as a young woman with two babies escaping from a tyrannical relationship with a married man; my grandfather. Grandmama never heard of the Ashanti people, however she unconsciously lived her life based on this fearless proverb.

My grandmother was on the other side of fifty when she decided to open her own restaurant. Inspired by the courage and fortitude of the Tuskegee Airmen who she cooked for during the war, she determined it was her turn to take flight. Convincing a white-owned bank to give her a loan in the heart of Jim Crow territory was quite a fete in those days. But you had to know my grandmama; she did it. With the money she built a small eatery, “Trammell’s Snack and Dine-The Cafe’ of Home Cooked Food,” on a lot adjacent to her home on the Montgomery Highway. As word of her soulful cooking and hospitality spread, truckers from all over the country detoured off their routes to eat her food.

During my formative years, I spent summers in the cafe’s kitchen snapping bushels of green beans, shelling peas until my fingers were raw and almost bleeding, picking tubs and tubs of mustard and collard greens, peeling 10 lb. bags of potatoes and learning the art of enhancing nature with herbs and spices. Needless to say, my passion for cooking was fueled years ago while hanging on to my grandmama’s apron strings. My own unique eating adventure, Chez Mama Daisy is a tribute to this gutsy, proud example of courage and spirit; not to mention the best cook that ever held a pan in her hand! So I got it! Try some puddin’, pies, cakes and sides, you won’t be disappointed!

Bon Appetit,
Chef ‘Nita

Grandmama Daisy always kept her cash and a pistol in the roll of her stockings…just in case.

Dressed and Ready!

Tan and smooth. Covered lightly in a thin sheen of melted butter; belly stuffed with sauteed onions, celery, shallots, and finely minced fresh thyme, this is no fowl impostor. Dusted lightly with sage and poultry seasoning, her musky fragrance tickles the nostrils and promises more to come. Much More.Those beautiful brown legs and delicate creamy breast provoke lust and desire in all who happen to sneak a peak at the lovely hen. She is no common lady this one; fed the finest food and water, given free reign to strut and stretch, she is one saucy bird. The kind of young thing you used to hear your Mother and Grandmother whisper about on Thanksgiving Eve as they baked egg cornbread, boiled turkey hearts, tails, and giblets making ready for the just thick enough gravy to lathe on the savory cornbread dressing. The thought of the moist tender meat in your mouth makes you a little stir crazy as you ask the question for the fourth time, “Is the turkey ready yet?” You know those tasty legs are going to cause a fight. But you don’t care, you’re a breast man! And you have a panoramic vision of the future. Thick sandwiches oozing with mayo and real homemade cranberry sauce, lettuce and tomato, and chunks of leftover turkey sticking out from the edges of the bread. You can feel the heft of it in your hands and taste the tartness on your tongue. Oh My God. IS THE TURKEY READY YET!

Thanksgiving – Pudding, Pies, Cakes and Sides

Finger Licking Good!

Chez Mama Daisy Food and Folklore

This is an irreverent and reverent food blog that lets you peek into the steamy world of food that ignites my eclectic life.  You will be privy to my observations, feelings and thoughts about food and how it affects me and others in various and sometimes unexpected ways. The stories and musings could be sexy and very erotic, they might make you cry or uplift and inspire you to higher ground. Food is the undercurrent of passion that sustains my life. It is what wakes me up in the morning and puts me to sleep at night.  It is the catalyst for my growth and nourishment for my soul. It is my sin and my salvation. It is my life’s work and the power that propels  me to be more, do more, feel more, love more and give more in order to birth my true self. The blog format provides me with a unique platform to use my talents as a writer and a chef to be a beneficial presence on the planet. I am here to be of service to you.

Thank you for helping me succeed in my mission, one appetizer, one entree, one dessert and one blog at a time.

Bon Appetit!

Chef  ‘Nita

Chocolate Pound Cake – Killing Me Softly With Her Song

Whispering in my ear, dark and rich, heart stopping  like Haitian voodoo drums summoning me to forbidden places.  Moist and sweet, as an Argentine Tango to my tongue;  as smooth as Chinese silk to my finger tips.  I am buried here.  This is no familiar place where I can just put the top back on the cake plate.  It’s no plain pound cake or tangy lemon mixture that draws me in and leaves me mildly satisfied.  No, there is something devilish and divine here.  It assails my nostrils and explodes in the center of my brain where there is only bliss.  In the middle of the night I am awakened and pulled from my warm bed and my sleeping lover.  With knife in hand, I cut deeply into the laughing hunk of joy covered in a maddeningly fragrant vanilla, almond and coconut frosting. I almost faint as the crumbs and perfumed frosting stick to my hands.  I’m hers for the taking.  Naked, open and vulnerable I can do nothing but stand here and devour this piece of holiness.  Is this what they mean by black magic? I am light headed and dumb struck with frothy chocolate cream all over my face and then the unthinkable.  My lover is there,  with his mouth hanging open and his eyes fixated on my half eaten chunk of Chocolate Pound Cake.  Slowing I lift a piece to his slightly trembling lips and it’s done.  In the siren’s song of chocolate decadence, we have lost our souls and found our heaven.

Bon Appetit!

Chef  ‘Nita

Banana Pudding Supreme – Your Very First Time

You’re just a little scared. And you should be, its your very first time. Will it be sweet enough? Creamy enough? Will the meringue rise to the occasion? Will the cookies be crunchy? Have I picked a big, tasty banana? You start to sweat and you have to stop your hands from shaking. Can you really go through with this?

Now let’s be very clear about the secret of this fine confection. The mystery is you, darlin’. It’s your passionate self that escapes and creates this luscious, mouth-watering delicacy. Are you ready to step out of your boundaries? Can you let the wanton wench out and haunt all those who have the pleasure of eating your puddin’? Well, calm down and take a deep breath. Chef  ‘Nita is going to guide you step by step on how to make your very first Banana Pudding Supreme!

Ingredients:

Prep Time: 30 Minutes

Bake:  385 Degrees  8-10 minutes

1/2 c. Organic White Cane Sugar (divided)

1/4 c. Brown Organic Cane Sugar

1/3 c. Unbleached Flour

Dash of Kosher Salt

Freshly grated nutmeg to taste

3 Organic eggs, separated

1/2 c. Organic Whole Milk

1/2 c. Evaporated Milk

1 c. Whipping Cream

1 1/2 T. Organic Vanilla Extract

1 1/2 T. Organic Banana Extract

4 Ripe bananas sliced about 1/4 inch thin

30 Nabisco ‘Nilla Wafers (No Generics)

Method:

Combine 1/2 c. white sugar, brown sugar, flour and salt in a double boiler.  Mix it up until it’s one consistency.

In a separate bowl, whisk the egg yolks, milk, evaporated milk and cream and add to the dry ingredients in the double boiler. Cook uncovered over boiling water, using your big whisk, stir constantly until you have a slightly gelatinous mixture that coats the back of your wooden spoon. About 10 minutes. Turn the heat to medium and cook another 2 minutes.  Remove your sweet, creamy custard from the fire.  Add 1 T. of Vanilla and 1 T. of Banana extract to the mixture, whisk until blended.  Grate about 1/4 of a whole nutmeg and taste your custard. A slight taste of the nutmeg should linger on your tongue, your eyes should roll back and you will want to lick the spoon and you do!

Strain your custard into a pitcher or bowl. Pour a small amount of custard on the bottom of a 1 1/2 qt. casserole.  Place a layer of wafers then a layer of bananas and cover with 1/3 of the custard. Repeat until you have three layers, ending with custard.

Beat your egg whites until they are stiff, not dry; slowing add 1/2 c. of sugar, 1/2 T. of Vanilla and 1/2 T. Banana extract. Beat until soft peaks form. Spoon on top of the custard, sealing well around the edges.

Bake 8-10 minutes until the meringue is fluffy and lightly brown. Cool slightly or refrigerate for several hours until chilled.

Now, get your spoon. Take off your shoes; your clothes might be next and get ready to eat the most delicious banana pudding on the planet! You won’t be the same. Be careful. This could be addicting. This is Real. Luscious. Banana. Pudding.

Bon Appetit!

Chef  ‘Nita

Blueberry Cobbler Royal – The Queen is Dead. Long Live the Queen!

It’s autumn now, the pears and the apples are hanging fresh, sweet, juicy and heavy from the trees and all you can think about is where are my wild blueberries! Your mind is weary and your palate is destitute. You want those little blue morsels of flavor. You don’t mind the stained teeth and fingers or the permanent deep purple discoloration with a sticky, blue tail running down the middle of your new white shirt. In fact, your fingers lovingly caress that spot and a little tear forms in the corner of your eye. You pine for a huge bowl of  hot, wild and sweet and sour blueberry cobbler topped with a scoop of homemade vanilla bean ice cream. An entourage of plump berries,  pure vanilla extract, organic butter, organic brown and white sugar dusted with a smidgen of finely grated nutmeg are gently tossed and simmered with a perfect squeeze of lemon taunting lime! This purple state of affairs, boldly perfumes the kitchen and asks  for its crown and golden slippers;  a buttery, flaky, hand thrown, double 3-2-1 french pastry crust. The piece de resistance! Now you are snotty nosed and crying real tears. The Queen is dead. Long live the Queen. But your Queen is sublime. She is potent and rich in antioxidants. She is the defender of your youth and health and wholeness.  She is your phoenix and her resurrection is just nine months away in the birth of late July days. You wipe your eyes and blow your nose and begin to eye those apples and pears, might there be an Empress there?

Bon Appetit!

Chef  ‘Nita

Banana Pudding Supreme – An Erotic Tale of Seduction and Addiction

Have you ever felt like your life depended on something sweet and delicious? A hot, new lover? A foxy, black lace bustier? A fire engine red dress? Have you ever wondered what velvet would feel like on your tongue?  Or maybe swooned when you tasted chocolate so rich and decadent that you looked around to see if anyone else saw you shiver?  I have craved and lusted after them all. Here is the rub; they all  pale in comparison to eating a bowl of my sinful Banana Pudding Supreme. It makes you want to take off your clothes and get a big spoon and sit and eat and sit and eat!

Maybe its the potency of the pure vanilla and banana extract or could it be the aphrodisiac properties of the nutmeg?  I don’t know, but this creamy confection has caused men to “holla” and women to weep in pure, unadulterated pleasure. My technique is real lowdown and nasty. I bet you have never strained your delicious custard. Or how about using a mixture of pure brown and white cane sugar with organic eggs, organic cream, and organic milk; slowly stirring with your big whisk until it’s bubbly and yellow and sticky enough to put anyplace that needs lubrication.  This is triple x rated eating. Don’t hide your freak streak. Go ahead get your bowl, don’t be ashamed to show what you really like. You can lick it and run your fingers all around the sides, we won’t tell.  The puddin’ has seduced you, turned you out and made you its trick or treat?

Bon Appetit!

Chef  ‘Nita