Hello Friends,

Happy New Year! I certainly didn’t expect for TBTB to go on hiatus for this long but the past few months have proven to be extremely busy ones for all of us here at the site.  I certainly hope that you had a wonderful holiday season.  I know for me personally it was one of the most enjoyable to date in spite of many small challenges encountered leading up to the various celebrations.  2013 is here and now comes the arduous yet exciting task of re-evaluating my career goals, that includes this blog.  TBTB holds a very special place in my heart because it was started out of the love and respect that I have for the many African-American food professionals out there who are building incredible careers of their own. This blog has the potential to be bigger and even better than I ever thought possible when I started it, but I’m at the point in my career where I have to put on my “business” hat and focus on the projects that are going to get me where I need to be as an entrepreneur. Not to say that this blog couldn’t do that for me, but there are other projects outside of the online world that come first. Not to mention my familial obligations. Very few people in the online world talk about the struggle at times to try and balance it all.  I have two young children, one who is a special needs child (autism), a parent with very fragile health, a husband, a home, aging grandparents and church ministry. All of those of things require much of my attention and time, so it’s even more crucial that I put my energies into the projects that are going to be the most fruitful.  This blog isn’t going to go away completely, but I need to figure out a way to carry out my vision for The Blacker The Berry Food in a way that will fit into my beyond busy life.  It could be in the form of a quarterly e-newsletter, or just through more focused social media efforts but the posts here unfortunately will continue to be rather inconsistent.  Do continue to check in with us from time to time as I will occasionally update you on the various career developments for myself and the other TBTB contributors.  At least two of them have books in the works, another is working on some very exciting community based programs and  yet another is adding one more credential and set of skills to his already prolific repertoire.  So until the next time we meet, check out this post from our resident spice lady Chef Belinda, she is talking sweet potatoes and cardamom two of my most favorite ingredients to work with.  I wish you all a year full of many beautiful blessings. ~ Heather Watkins Jones

One of my favorite “go to” spices is cardamom – probably because it is so versatile.  And I prefer it’s milder flavor over the other spices in it’s family, namely cinnamon, nutmeg and ginger.  Cardamom is a spice made from the seed pods of various plants in the ginger family. It has a strong, pungent flavor and aroma, with hints of lemon, mint and smoke.  Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main type of cardamom – black cardamom and green cardamom.

Cardamom is used mainly in Indian and Middle Eastern cuisine. In Indian recipes, whole cardamom seeds are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts.  And speaking of it’s versatility, cardamom is also a medicinal spice, possessing over 25 volatile oils that combine to provide relief for stomach cramps, gas, bloating and other digestive problems, including healing ulcers.

I use cardamom in sweet and savory dishes, from ice cream, rice, pancakes and fruit; but especially like it in baked goods.  And this Thanksgiving, it will find it’s way into my family favorite, sweet potato cheesecake!

Sweet Potato Cheesecake Recipe

Preparation

Preheat oven to 350 degrees.  Mix together graham cracker crumbs, 2 tablespoons sugar, and 1/4 cup melted butter and chopped pecans.  Press mixture into the bottom of a 9 1/2 inch  springform pan.  Bake 10 minutes.  Cool.

Place potatoes in a baking dish.  Bake until a knife inserted in center goes through easily, about 1 hour.  Cool sweet potatoes enough to handle, peel, and puree.

Transfer 2 cups of sweet potato puree to a large bowl.   Add cream cheese, sugar, sour cream and heavy cream; beat until smooth.  Beat in eggs one at a time, blending well after each.  Add cardamom and vanilla.   Mix thoroughly but don’t over mix!  Fold in pecans.  Pour filling into crust.

Cover bottom of 9″ springform pan with foil (to prevent water from seeping into the pan).  Place pan inside a larger pan, and fill with water halfway up the side of the cheesecake pan.   Bake for approximately 60-70 minutes – until center is almost set.  Turn off the oven.  Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan.  Stir over low heat until sugar dissolves.  Increase heat, and bring to a boil.  Mix in 1/4 cup cream, then nuts.  Pour hot topping over cheesecake.   Refrigerate.

Our baking and dessert expert Tamara Eckles clearly knows the way to my heart because I haven’t met a sweet potato or yam that I didn’t like.  And as someone who after all of these years is still slightly intimidated by working with yeast this recipe for Sweet Potato quick bread is right up my alley.  I’m thinking Holiday gifts, school bake sales and the perfect accompaniment to my afternoon cup of tea.  ~ Heather Watkins Jones

The Fall or Autumn season is one of my favorite times of year. Most people think of pumpkins and spice during this time of year, but being from the South, sweet potatoes are more prevalent in our baking than pumpkins during the Fall season. This brings me to this sweet potato bread. I am a huge fan of banana nut bread and thought it would be great to make a similar bread using sweet potatoes. I must say this bread is delicious! It’s really moist and has two great spices as the stars, cinnamon and nutmeg. To make things even more exciting, I added a praline topping. Can you get more southern than a praline topping?

This sweet potato bread will be great for breakfast, dessert, a snack or just when you feel like treating yourself to something really yummy!

Tamara Eckles our Dessert and Baking expert is the founder of “The Dessert Sweet”, your place to “Discover Something Sweet!”. She’s a self-taught baker with over 20 years of experience and her business is quickly emerging as the destination for all things “sweet”

Our resident food photographer Edward Sargent has been forever changed by his recent trip to South Korea. Determined to keep the memories and the flavors from the trip close to home in today’s post he shares with us his first foray with Korean food in his home kitchen and of course explains how he got that perfect shot. ~ Heather Watkins Jones

On my flight back from Seoul, I vowed to build upon the foodie experience of my trip. I wanted to learn everything that I could about the food and culture of Korea. I watched the Kimchi Chronicles on Hulu, enjoyed a few KDramas and listened to KPop (Yes, there is more than just “Gangnam Style”). However, I was concerned that I was not going to be able to continue my exploration into Korean cuisine. After doing research on Korean cooking in Seattle, I discovered that one of my favorite Asian markets, HMart, specializes in Korean food. There, I was able to buy many of the ingredients needed to re-create the food that I enjoyed in Seoul. Even though I have shopped there for years, it was only after I stepped outside my comfort zone, did I truly understand what I had in my backyard. A large Korean population center in Federal Way, WA, (20 miles south of Seattle) waiting for me to explore. As a result of my exploration, I have a couple different versions of my favorite dish, bibimbap or mixed rice.

Bibimbap (Mixed Rice)

This version is closer to the traditional one with a fried egg, gochujang (a fermented sweet, hot, red pepper paste), cucumbers, shallots, green onions, sesame oil and bulgogi (marinated, thinly sliced ribeye).

Camera Settings:

• Camera: Nikon D7000
• Exposure: 0.033 sec (1/30)
• Aperture: f/7.1
• Focal Length: 35 mm
• ISO Speed: 400

Lighting Diagram:

Another version of a bibimbap. This time with mak kimchi, green onions, doenjang (fermented soybean paste) and bulgogi. Doenjang is amazing stuff to eat. It is like a solid, more intense soy sauce in taste and should be used sparingly. I also like dipping grilled meats in doenjang or using it in ssam (lettuce wraps).

Camera Settings:

• Camera: Nikon D7000
• Exposure: 0.05 sec (1/20)
• Aperture: f/5.0
• Focal Length: 35 mm
• ISO Speed: 800

Note: In the first picture, on camera left, the silver reflector is angled to bounce the sunlight onto the egg. In the second picture, camera left, I had the silver reflector overhead and angled to bounce sunlight onto the bulgogi.

The best thing about bibimbap, is that there is no real recipe for it. Warm rice, gochujang, sesame oil, and an egg (fried or raw) are the core ingredients, but one can add almost anything to the dish.

As you can tell by all of the pictures and conversations about Korean food that I have posted over the last two months, my trip to Seoul has had tremendous effect on me. Seoul has influenced my cooking, my photography, and my creativity. Part of unlocking the creative process is believing that you can achieve the visions that are in your mind and turn them into physical form. In my case, the “key” was getting out of my comfort zone. Imagine being someplace where you don’t speak the language, everyone knows you are foreigner and your job is to adapt quickly and create images. Yes, I was as far away from my comfort zone as one can get. Being successful in that environment meant that I could capture any type of image and tell any type of story I wanted. What I encourage you to do as a photographer, is to step out your comfort zone and explore. That is where the creativity hangs out.

The Blacker The Berry Food Seattle Correspondent and Food Photography specialist Edward Sargent navigates the world of Higher Education by day and indulges in his love of food and photography in practically every other waking moment. To keep up with all of his food on film adventures be sure to check out his blog Weekend Food Projects.

In most parts of the country cooler weather is settling in and for many that means a feverant return to the oven and baking. I too fall under that category and the one ingredient I hate to run out of is vanilla.  In this latest post from our Baking and Dessert Expert Tamara Eckles, she shares with us a way to ensure that you will never find yourself in need…of vanilla that is. I admit I’m pretty partial to a particular high end vanilla brand that sadly isn’t readily available in my local stores so I will be sure to keep a small jar of  Tamara’s recipe around for emergencies. ~ Heather Watkins Jones

A few years ago I ran across a blog post for homemade vanilla extract. I was totally surprised and a little skeptical about making my own extract, but the adventurer in me was up for the challenge. You may wonder why would one make their own vanilla extract and I would surmise, why not when it’s so simple! First, let me say that if you are using imitation vanilla, you are in need of 20 lashings because that stuff should never grace the pantries of any baker. Now that we have dealt with the vanilla imposter, let’s move on.

In order to make homemade vanilla extract you’ll only need  two ingredients, vodka and whole vanilla beans. Yep, that’s it. Easy right?  If you’re not sure where to purchase whole vanilla beans check the spice or organic food section of your local grocery store,  online or in the spice section of a speciality store like World Market.

Uses for your homemade vanilla are bountiful! You can use homemade vanilla in your own baked goods or give it away as gifts during the holiday season, as a housewarming gift or a thank you gift. The gift giving possibilities are endless!

Tamara Eckles our Dessert and Baking expert is the founder of “The Dessert Sweet”, your place to “Discover Something Sweet!”. She’s a self-taught baker with over 20 years of experience and her business is quickly emerging as the destination for all things “sweet”

I don’t know about you guys but after that last post by Edward Sargent on his recent travels to South Korea I found myself trying to search out some authentic Korean cuisine among the many Asian restaurants here in my neck of the woods.  I wasn’t able to locate anything that came close to Edward’s experiences but it did get me thinking that maybe I should get myself into kitchen to see what I could whip up on my own.  Enter The Kimchi Chronicles, penned by Marja Vongerichten wife of famed chef and restauranteur Jean-Georges Vongerichten is of African-American and Korean descent.  The Kimchi Chronicles is the companion book to the PBS series of the same name that chronicles Marja’s journey back to Korea where she receives a long overdue education in the culture and food of her birth country.  In the television series Marja is accompanied by her husband Chef Vongerichten, daughter Chloe and celebrity friends Heather Graham and Hugh Jackman who are fortunate enough to also receive a flavorful education in culinary history and culture.  In the cookbook, the journey is far more personal, Marja shares with us the story of being given up for adoption at the age of three by a young Korean woman who didn’t have the means necessary to raise a child alone after having been abandoned by Marja’s biological father and especially given the social climate of the country towards bi-racial or Amerasian children at the time. She continues her story by telling us about her adoptive parents and the wonderfully supportive upbringing she had with them but quickly switches gears and describes her earlier relationships with food.  The scattered memories of Korean food from those few years spent in Korea and her re-discovery of the cuisine in her teen years.  Marja was blessed to re-connect with her birth mother in her early twenties and began spending many happy moments in the kitchen with her, learning to make the foods that she readily consumed as a toddler in Korea. She fell head over heels in love with the food and would joyously prepare it for everyone around her most especially her husband and daughter.  She talks about converting Chef Vongerichten and Chloe to the wonders of kimchi and gochujang (red pepper paste).  Soon Marja realized that her ferocious appetite for Korean food and a connection to the culture would not come full circle until she made a pilgrimage to Korea, immersing herself in all the country had to offer.  She spent nearly a whole year traveling, tasting, and cooking. And in turn could not wait to share all she learned with all of you.

The cookbook itself is easy to follow. There is a chapter of  Korean pantry staples and common ingredients used in the cuisine, items are thoroughly described with substitutions offered  along with a listing of basic kitchen tools needed, and gorgeous photography not unlike the stellar photos that our own Edward Sargent shared. There were so many amazing options in the book I wasn’t quite sure where to begin especially since I am fortunate to have a large well-stocked Asian supermarket at my disposal.  I settled on Bo Ssam (Pork Belly with Toppings), crispy pork belly served on a lettuce leaf with spicy radish kimchi, salted shrimp, and fresh oysters.  Needless to say I threw my family for a serious loop at the Sunday Dinner table but the silence while they devoured the richly flavored meal was all the response I needed.

Bo Ssam (Pork Belly with Toppings)
Serves 4 to 6
Traditionally bo ssam is simply boiled and sliced pork belly, but grilling the boiled slices is a terrific variation that provides the contrast of crispy fat with soft, yielding meat. Although the array of suggested traditional toppings might seem a bit random, eaten all together it’s a surprisingly well-balanced combination.

2 pounds boiled pork belly, cut into 1/3-inch-thick slices
1 bunch red or green leaf lettuce leaves
1 dozen perilla or shiso leaves
About 1/2 cup ssamjang
1 cup radish kimchi, store-bought or homemade
(see recipe for cabbage kimchi below)
1/4 cup Korean salted shrimp, drained
1 dozen freshly shucked oysters

Preheat a grill to high or preheat a ridged cast iron grill pan over high heat. Grill the pork belly slices on both sides until browned and crispy on the outside, about 1 minute per side.
The classic way to eat bo ssam is to top a lettuce leaf with a perilla leaf and then a piece of pork. Dab the pork with ssamjang, add a little of the kimchi, a tiny bit of salted shrimp, an oyster (why not?), and a bit of Scallion Salad. Wrap the whole thing into a bundle and eat bent at the waist, since it’s guaranteed to be a delicious mess.

The Ultimate Cabbage Kimchi
Makes about 6 quarts

This kimchi, consisting of squares of napa cabbage aggressively seasoned with red pepper and garlic and fermented with fish sauce and salted shrimp, is the most ubiquitous and recognizable and it’s my personal favorite. I know it’s good because my Korean mother raves about it. You can easily halve or even quarter this recipe if the quantity is intimidating, but I guarantee you’ll be back for more.

4 large heads napa cabbage
2 cups coarse salt
1/2 cup sweet rice powder
1/2 cup sugar
1-inch piece ginger, peeled
1 cup peeled garlic cloves
1/3 cup yellow onion
1/2 cup fish sauce
1/2 large white radish (moo or daikon), peeled and cut into matchsticks (about 4 cups)
2 big bunches scallions (about 20), cut into 2-inch pieces
3 cups gochugaru (red pepper powder)
2/3 cup drained Korean salted shrimp

Prepare the cabbage: Remove any unattractive outer leaves from the cabbages and quarter each cabbage lengthwise. Cut out and discard the cores. Cut each cabbage quarter crosswise into 2-inch pieces. Fill your sink (you may even want to use the bathtub!) with cold water and wash the cabbage, letting any grit sink to the bottom. Lift the cabbage out of the water leaving the dirt behind and drain. Rinse out the basin and refill with fresh water. Repeat the process once more. Get out your biggest bowls (you will have about 32 cups of chopped cabbage) and layer the cabbage with the salt so that the cabbage is evenly salted. Set aside for 45 minutes, then give the cabbage a good mix with your hands. Let it sit for an additional 45 minutes. By this point the cabbage should be quite wilted. Fill the sink (or tub) with fresh water and rinse the cabbage two times as you did earlier to remove all the salt. Drain thoroughly. Prepare the seasoning: Place 3 cups of water in a saucepan and whisk in the rice powder. Bring to a simmer over low heat, whisking constantly, until the mixture thickens, about 3 minutes. Add the sugar and cook another minute. Take the mixture off the heat and let cool (you can speed up the cooling process by submerging the bottom of the pot in a bowl of ice water).

Combine the ginger, garlic, and onion in a blender or food processor and puree until smooth. Add the fish sauce and combine thoroughly. Prepare the kimchi: In a large bowl, combine the cooled rice powder porridge, pureed garlic mixture, radish, scallions, red pepper powder, and salted shrimp and mix well. The best way to do this is to get yourself a pair of disposable plastic gloves and use your hands. Mix this seasoning mixture with the cabbage and pack into 6 glass quart jars or a large plastic container, being sure to pack the kimchi in tightly to press out as much air as possible. Put a sheet of plastic wrap directly on the surface of the kimchi and then cover the containers with their lids. Let the kimchi get to know itself at room temperature for 2 to 3 days depending on how sour you like it (I’ve even let it sit out for 4 days). After this initial fermentation, store the tightly covered kimchi for up to 6 months in the refrigerator where it will continue to ferment and improve in flavor. Always be sure to push down on the plastic to keep as much air out of the kimchi as possible.

Variation: Radish Kimchi This recipe can be easily adapted to use the large white radishes known as moo in Korea and daikon in Japan. Simply substitute julienne strips of moo or small whole moo for the cabbage and follow the same salting and seasoning (including the 4 cups of radish already called for in the seasoning) preparations. Two recipes in one!

Heather Watkins Jones is the creator and founder of The Blacker The Berry Food.

Is it really September 11th? Say it isn’t so.  Around here we’ve been doing a pretty good job of enjoying those last few weeks of Summer and for me personally that time rolled right in to all things “Back to School” . Now that my daughters are happily settled in for what is sure to be another action packed school year it’s time for all of us here at The Blacker The Berry Food to return to business as usual.  That means bringing you the best in Food and Food loving folks from the African-American perspective.  Today we have another appetizing post from our favorite food photographer Edward Sargent who had the great pleasure of traveling to South Korea this August.  This post is the first in a short series where he will be sharing with us all that he experienced in terms of food and culture.  Sit back and enjoy the journey.  ~ Heather Watkins Jones

*On a side note, today marks 11 years since the twin towers came down in my adopted home of New York City.  I was there on 9/11, stuck on a subway heading downtown. I don’t think I’ve ever been able to articulate exactly how I felt on that day except to say that I was so proud to be a New Yorker, I felt so connected to the city in those moments in a way that I hadn’t before. And now today 11 years later I’m in New York, not living, just visiting, actually just for the day.  I’m spending some time with a dear friend and fellow food professional from the Pacific Northwest who is in New York on business.  And as I sit and laugh and talk about all things food my thoughts and prayers continue to go out to the survivors, the surviving families of those lost and to all past and current residents of the great city of New York. ~ Heather Watkins Jones

I was blessed with the opportunity to travel to Seoul, South Korea earlier this August. One of my goals was to learn, write about, and photograph the food and culture of South Koreans and share them with you. South Korea is one of the cleanest, most tech-savvy (even the subway stations have wifi), and most efficient cities in the world. The Korean people were extremely polite, helpful, and tolerant of this Seattle based photographer who butchered their language every time I opened my mouth. Because of their hospitality and food, Seoul has become my third favorite city in the world, behind New York City and Vancouver, BC.

The food in Korea was absolutely amazing. As an example, Busan Galbi, a wonderful Korean BBQ place in the Itaewon district of Seoul, provided one of best meals that I ever had. The service was friendly, the Hite beer and soju was flowing and the grilling was done on a tabletop charcoal grill. The beef was so tender and flavorful that I quickly tasted the difference between the Korean BBQ places in the United States and Busan Galbi. If you ever get to Seoul, I highly recommend eating there.

Grilled Beef

Dinner Time

Hite Beer and Bokbunja ju

The stew above is called Doenjangjjigae (Tofu Soybean Paste Stew) this spicy and delicious dish is considered one of the most important foods in South Korea.

Now the great food was not limited to just Busan Galbi. Many of the local markets had fabulous traditional street food as well. These pictures are from the Gwangjang Market in the Jongno district of Seoul.

A Mung Bean Pancake stand

Gimbap is made from steamed white rice (bap) and vegetables,
rolled in gim (sheets of dried laver seaweed).

Sundae is made of pig’s intestines stuffed with cellophane
noodles (dangmyeon), barley, and pork blood

I expected the sundae to taste really, really bad. However, it was surprisingly mild in flavor and actually pretty good. I would eat this again without reservation. Of course, I could not go to Seoul without visiting one of the most famous fish markets in the world, the Noryangjin Fish Market.

Seafood Stand at the Noryangjin Fish Market

Kimchi Stand at the Noryangjin Fish Market

The Largest Prawns I ever seen

Travel photography tips:

• Always carry your photo equipment on the plane. Do not check in your photo equipment, you will regret it.
• I always shoot with prime lenses (35mm, 50, and a 105mm Macro), but I really wish that I owned the Nikon 18-200mm so that I could have gotten a few shots without having to carry and change lenses in the field.
• Carry extra memory cards, portable backup hard drives, and cables. Yes, you can buy cables in major cities like Seoul. However, if you travel to small villages and towns. You are going to be happy you did.
• Be flexible. When I took pictures at the restaurants, Gwanjang Market and the Noryangjin Fish Market, the lighting was mixed, dim and artificial. These are not ideal conditions, but you have to take and get the shot.
• If you are in a foreign country, try to speak the language. It opens a lot of doors.
• Ask permission before taking pictures of people. Many Koreans said no to taking pictures of themselves, but welcomed me taking pictures of their food.

Next month, I will talk a little more about my trip to Korea and travel photography.

The Blacker The Berry Food Seattle Correspondent and Food Photography specialist Edward Sargent navigates the world of Higher Education by day and indulges in his love of food and photography in practically every other waking moment. To keep up with all of his food on film adventures be sure to check out his blog Weekend Food Projects.

In our last post with resident Vegetarian Tiffany Griffin we talked about a great way to beat the August heat and humidity with an easy to prepare vegan frozen dessert.  Today we are switching things up a bit, Spice Lady Chef Belinda Smith-Sullivan talks to us about bringing a little heat back into the kitchen with fiery and flavorful Sambal Oelek. By now I’m sure many of you have met the rooster (Sriracha) but now it’s time to meet his big brother, Sambal. ~ Heather Watkins Jones

I take a little bit of poetic license in discharging my duty to this column.  It’s not just about spices; but rather about anything that has “spice, spices or spicy” in the name and/or description or is otherwise implied!  So with that, I am pleased to introduce you to “sambal oelek,”  a Southeast Asian inspired – very spicy – condiment.  I like to think of it as a relish that makes anything that it is added to so… much… better.  And if you like spicy as much as I do, then this is a home run!

Popular in Indonesia, Malaysia and Singapore, there are over 300 varieties of sambals.  On the most basic level, sambal oelek consists of red chilies, vinegar and salt.  But other versions can also include onions,  garlic, lemongrass, lime and shrimp paste.  The most common chilies used in sambals are habanero, cayenne, adyuma, bird’s eye, Madame Jeanette and serrano.  Experiment and come up with a combination of ingredients that suits your taste.  Use sambal oelek as a condiment or add it as an ingredient to your favorite dish.

Sambal Oelek Recipe

To slice the chilies: cut the top off and slice in half lengthwise. Remove the center veins and all the seeds. If you like it with more heat, leave some seeds in. Slice the chilies in about 1/2 inch pieces. Grind them in a food processor or grind them in a mortar and pestle until they become a thick paste – you may need to add up to 1-2 tablespoons of water to get it going. Pour the paste into a yet unheated wok or sauce pan set on medium to high heat. As the sambal heats up, add the salt and vinegar.  Stir well. Leave on medium for about 10 minutes, stirring regularly. When cool, pour into a sterilized jar and refrigerate.

Grilled Shrimp with Citrus-Sambal-Oelek Dressing

Yield: 8 appetizer servings

In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.  Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top.

The Blacker The Berry Food “Spice Expert” Chef Belinda Smith-Sullivan is a graduate of Johnson & Wales University, world traveler and creator of Chef Belinda’s Spices.  You can read more about Chef Belinda Smith-Sullivan here…

It seems that everyone here at The Blacker The Berry Food are looking for simple and delicious ways to beat the heat, from peach infused sweet tea to a delightful zucchini-avocado salsa and now our resident vegetarian Tiffany Griffin shares with us one recipe among many that are helping her stay cool in our nations capital. Vegan Lime and Toasted Coconut Gelato, sounds crazy I know but I will really call you crazy if you don’t give it a try.  Silken tofu is the secret ingredient that gives this Gelato that smooth and creamy mouthfeel that the real stuff is known for.  And the flavors of lime and coconut are just made for each other. So much so that if I’m not mistaken there was a song written about it. ~ Heather Watkins Jones

Well folks, summer is winding down and the feeling is bittersweet. Traditionally, I have loved summer, but that was before I moved to DC, without a car. Summer used to mean short walks in and out of air conditioning. But this year, summer has meant record breaking heat, humidity and a two mile (walking) commute to and from work. Oy vey! Thank goodness for frozen treats, like this vegan “gelato!” It’s rich and creamy, but doesn’t have any dairy, so it won’t make you queasy when the temperatures hit three figures. I just know you’re gonna love it! And for more (vegan and non-vegan) summertime frozen treats,  be sure to check me out over at Como Water!

Vegan Lime Toasted Coconut “Gelato”

The Blacker The Berry Food “Resident Vegetarian” Tiffany Griffin is a Psychologist by day and successful food blogger in her other waking hours. Check out Como Waterto keep up with all of her veggie eating adventures.

A couple of weeks ago we decided to re-run our California Rice Oil Giveaway.  Friday was the deadline for entry and today we have a winner so without further ado, the lucky person who will get to try out this exciting new product is…

Chal Pressley who uses California Rice Oil to make fried plantains and garlic which sounds pretty darn good to me.  Chal please email me your shipping info to info@theblackertheberryfood.com so we can get your free bottle out to you.

Thanks again to the folks at California Rice Oil for sponsoring this giveaway and to our readers for participating.

~Heather Watkins Jones

Our BBQ/Grilling expert Joi Disroe takes a break from the grill this month and shares with us the latest object of her culinary obesession, Zucchini! ~ Heather Watkins Jones

A lot of excitement was stirred when United States, Allyson Felix won the 200m finals on August 8th.   August 8th, was also a holiday – National Zucchini Day.   Did anyone drop off zucchini at your door or bring some into work with a sticky note “Help yourself to the Zucchini”? Well, that’s how National Zucchini Day was begun.    Zucchini doesn’t get much recognition.   You would think it would get more press; when it comes to nutrition, Zucchini is packed with lots of Vitamin A and C and only 16 calories.   Instead of Wheaties, maybe Allyson ate her “Zucchini”.

In French, the word zucchini is for a vegetable or “courgette” and is commonly used in France, Ireland and the UK.   “Zucca” is the Italian word for squash and “zucchini” is the plural masculine form and known as a fruit.  So, it’s a vegetable/fruit.  According to good ole Wikipedia, the first records of zucchini in the United States back to early 1920s, by Italian immigrants and was first cultivated in the US in California.

I love me some zucchini!  The dishes and uses are limitless.  I admit I’ve stuck to the faithful 3Z’s, such as the basic sautéed Zucchini, Zucchini Casserole and one of my all- time favorites Zucchini Lasagna.   I would be remiss if I didn’t mention a grilled veggie patter filled with grilled veggies drizzled with a bit of olive oil and balsamic glaze.  It’s a perfect dish with any grilled meats.  Check out an earlier post on Rice Oil, which I think will provide the same effect and taste as the olive oil.

Yet, it’s time to change it up a bit.   I needed to seek inspiration….“ Hello Pinterest”.    If you haven’t heard of Pinterest by now, you must be a crawled up in a hole somewhere.  Its the hottest growing social media site next to Facebook.  I had a few Zucchini recipes on my board already, but when I ran a search for other Zucchini boards a whole garden full of pins came up.  I ran across a pin recipe for Black Bean and Chard Tacos with Zucchini-Avocado Salsa. The original recipe comes from Bon Appetit.

You can find the original recipe on my pinterest board here .  I changed it up a bit.   Of course you can add or take away any main ingredient filler, it’s all based upon your own taste buds.  I added smoked chicken along with the black beans for our tacos, but the star of the show was definitely the salsa. Unfortunately, I didn’t get pictures.  The BBQman was gobbling up the tacos before I had a chance to grab the camera. Smoke or grill a little chicken and give these bad boys a try, they are Zucchini-delicious!

Zucchini-avocado Salsa

Toss all of the ingredients in a bowl and let the salsa sit for at least a half hour to let the flavors meld together. Serve with the tacos of your choice.

The Blacker The Berry Food “Grilling and BBQ Expert” Joi Disroe is The CFO (Chief Food Officer) at Meat-Me-At-The-Grill in Atlanta, GA.  Click here to learn more about this mistress of Meat.