Tag Archives: Recipes

VIVIAN HOWARD’S BLUEBERRY BBQ CHICKEN FLATBREAD

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Blueberries have made their way to peak season here in Alabama. While they have many health benefits, their taste and convenience are equally valuable. Ever since Maggie and I planted a bush in the backyard, there are days that we eat them by the handful. Recently, we’ve been serving a variety from our local farmers’ market along with our café’s crepes (a not-so guilty pleasure).

Today in the café, we debut our monthly menu curated by Peabody award-winning chef Vivian Howard. Vivian provided us with an array of seasonal, flavorful dishes from her restaurant Chef & the Farmer, including the (absolutely) delicious recipe below – Blueberry BBQ Chicken Flatbread.

Stop by the café during the month of July to experience tastes from Vivian’s repertoire, as well as beloved recipes from The SFA Community Cookbook. Also, make plans to join us on the evening of July 25 for A Piggy Bank Dinner fundraiser for the Southern Foodways Alliance, featuring Vivian and friends.

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The recipe below is straight from Vivian’s kitchen at Chef & the Farmer. Come and enjoy our version for lunch at The Factory Café, or recreate the dish in your home kitchen.

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HOT AND HOT TOMATO SALAD

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This month, we launched our “Friends of the Café” Dinner Series with James Beard award-winning chef Chris Hastings. When searching for like-minded chefs and restaurants to collaborate with for our ongoing chef series in the café, Chris was one of the first people who came to mind. His dedication to locally-sourced ingredients is something we value highly here at Alabama Chanin, and it was wonderful to see (and sample) his work at The Factory.

A big hit of the evening was the Hot and Hot Tomato Salad, a fresh and colorful take on an old Southern favorite: succotash. Guests watched in awe as Chris and members of the Alabama Chanin team put together mouthwatering layers of the tomato salad. The special version of the salad presented at our dinner was topped with fresh Alabama Gulf shrimp (and bacon), and served with fried okra on the side.

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TOMATOES WITH BASIL + GOAT CHEESE

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Nothing tastes like summer quite like a fresh, home-grown tomato. In fact, I embark on a tomato sandwich diet each summer. While I’m still patiently waiting for my own garden plants to get ripe enough for picking, I’m enjoying the vegetables from my CSA share each week (and of course, our locally-sourced café ingredients).

Good tomatoes don’t need to be dressed up to be delicious. But, it can be difficult to source really great tomatoes – just another benefit of buying local produce and knowing your farmer. Unfortunately, most tomatoes that you find in chain grocery stores are there because they survived the journey; they were the toughest and able to maintain nice color and shape in transit. Tomatoes bred for shape, color, or endurance don’t always have the best flavor.

Chris Hastings of Hot and Hot Fish Club, whose recipes are featured in our café this month as part of our ongoing chef series, understands that delicious produce offers complex flavors. When you take the time to find quality ingredients, they shine on their own, without too much fuss.
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FIRST PRIZE PIES

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Allison Kave, a truly creative baker and expert on all things pie related, credits her mother with her passion for food. Her mom, Rhonda Kave, is owner of Roni-Sue’s Chocolate in New York’s Essex Street Market. Growing up, Rhonda had a rather unexciting childhood filled with canned and boiled vegetables and she wanted more nutrition and excitement for her own children. Research into various cuisines led to a love of chocolate, which inspired her very own confectionery shop. All of this unbridled love of food couldn’t help but inspire Allison and her brother, Corwin, a renowned executive chef in New York City.

Like some of us, Allison did not find her calling immediately. Her route to the culinary life modeled the circuitous path her mother took. Eventually, her boyfriend encouraged her to enter the First Annual Brooklyn Pie Bake-Off – and she walked away with the award for Best Overall Pie. So, she asked: Why not make pies? In fact, Allison recently partnered with fellow baker Keavy Blueher, and together they are opening Brooklyn’s first dessert and craft cocktail bar, Butter & Scotch.

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HIDDEN KITCHENS: NASCAR (+ GREEN BEAN CASSEROLE)

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We all have different definitions of comfort food—the dishes that make up those meals that leave our bellies (and our hearts) full. They are the dishes you crave when you are far from home; a hankering for something familiar and soothing. For me, this includes an array of casserole dishes, fresh garden vegetables, and my Gram Perkins’ egg salad.

When Davia and Nikki of The Kitchen Sisters agreed to be our featured chefs this month as part of our ongoing Factory Café Chef Series, I started browsing through my copy of Hidden Kitchens. Soon, I found myself totally immersed in the stories I’d heard on the radio years before. I began re-telling stories to the staff at The Factory, and we were all excited about a recipe I found in the chapter about NASCAR kitchens, titled “Slap It On the Thighs Butter Bar”—aptly named, since the ingredients called for yellow cake mix, egg, margarine, powered sugar, and cream cheese. The recipe was originally from the 25th anniversary edition of the Winston Cup Racing Wives’ Auxiliary Cookbook, published in 1989. Curious to know what other comfort food recipes from the kitchens of racing existed, we tracked down a copy of the book on Ebay.

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HIDDEN KITCHENS: THE FORAGER (+ WILD FENNEL CAKES)

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Foraging is the act of searching for and gathering wild food. Perhaps you remember learning about nomadic hunters and gatherers in grade school—these early societies moved from place to place, following animals, fruits, and vegetables in order to sustain life. Modern humans followed this way of life until about ten thousand years ago, when agriculture was developed.

Today, most of the world’s hunter-gatherers (or foragers) have been displaced by farmers and pastoralists. Modern foragers often look for food in their surrounding environments, and do not move from camp to camp like their predecessors. In fact, foraging has become a livelihood for some—by sourcing wild food resources for restaurants, chefs, markets, and the like.

Below, The Kitchens Sisters share their discovery of modern-day forager Angelo Garro (and his hidden kitchen).

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THE FACTORY CAFÉ CHEF SERIES: THE KITCHEN SISTERS

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This May, Alabama Chanin is featuring two of my personal heroines (and, now, dear friends) as part of our ongoing Chef Series at the café. They might not be chefs, but Davia Nelson and Nikki Silva are The Kitchen Sisters—independent producers who create radio stories for NPR and other public broadcast outlets. Davia and Nikki are two of the most genuine and real women I know. Without their dedication to telling the real story, I would not be the person I am today. Route 66 changed my perception of storytelling in the autumn of 1994. I remember the first moment I heard their tracks: in the third story of a rented house on a square in Savannah, Georgia. Just like that, my life changed.

Davia and Nikki met and began collaborating in the late 1970s, hosting a weekly radio program in Santa Cruz, California. Their name was taken from two eccentric brothers—Kenneth and Raymond Kitchen—who were stonemasons in Santa Cruz in the 1940s. One night, they were discussing the Kitchen Brothers, who were featured in a book about Santa Cruz architects, as prep for an interview with the book’s author—while also cooking dinner for a group of people on the commune where Nikki lived—and got caught up in legends of local masonry (chimneys, yogi temples, Byzantine bungalows…), and food prep fell to the wayside. Dinner that evening was a disaster, and The Kitchen Sisters were (laughingly) born.

Oral histories heavily influenced their style of radio production. Over the years, they have produced a number of series, such as Lost & Found Sound, The Sonic Memorial Project, The Hidden World of Girls, and Hidden Kitchens. Regardless of topic, Davia and Nikki find a way to build community through storytelling.

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THE BLACKBERRY FARM COOKBOOK

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For several years now, Alabama Chanin has drawn ideals from the Slow Food movement (Slow Design is rooted in the tenets of the movement)—a philosophy we share with Blackberry Farm. We are currently featuring some of their goods and recipes on our café menu and are excited to be holding a Weekend Away Workshop there this June.

A few years ago, Sam Beall, proprietor of Blackberry Farm, wrote a cookbook that he hoped would reflect what he and others involved at Blackberry Farm experience every day and that would inspire readers to not only enjoy the recipes born from the Farm but encourage them to “savor [their] own region, meal by meal.”

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BLACKBERRY FARM’S GREEN TOMATO PIE

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It is no secret that Southerners love green tomatoes. We fry them, pickle them, stew them, bake them in pies, and even write books about them. Readily available at the beginning and ending of each summer season, this under-ripe fruit has a firm flesh and an acidic, sour taste—which allows them to be used in an array of dishes.

The Factory Café has been featuring Blackberry Farm’s recipe for Green Tomato Pie on the menu this month, as part of our ongoing Chef Series. The dish’s popularity has been evident the past few weeks—as soon as patrons spot the words “Green Tomato” on our menu, they cannot resist ordering.

The chefs at Blackberry Farm suggest selecting medium-size green tomatoes, since larger ones can have woody, inedible cores and clumps of bitter seeds.

From The Foothills Cuisine of Blackberry Farm, page 109:

“Here is our classic twist on a classic Southern favorite, red tomato layered pie. We borrow the flavor and textures of the traditional accompaniments to fried catfish- tart lemon, creamy tartar sauce, and fried hush puppies- and present them in an untraditional way: Green tomato stands for lemon to provide the acid, buttermilk mayonnaise and cheese provide the creamy richness of the tartar sauce, and the flaky crust that holds it all together stands in for the hush puppies.

The lard and the buttermilk contribute flakiness and great flavor to this pie crust, but the real secret to its tenderness is the rolling method. Folding the dough onto itself and rolling it out several times forms thin layers within the dough. When the fat melts in the heat of the oven, the evaporation of moisture contained in the tiny space between the layers forces each layer to rise, just like in puff pastry.”

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BLACKBERRY FARM’S ZUCCHINI CAESAR SALAD

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This month, we are featuring Blackberry Farm and Chef Joseph Lenn as part of our ongoing Chef Series here at The Factory. As promised, we are sharing our favorite recipes with you; this week, a twist on a simple spring salad.

From The Foothills Cuisine of Blackberry Farm, page 121:

“When the garden and farmer’s markets are overflowing with zucchini, it’s time for this salad, which pairs lovely long threads of sweet raw zucchini with a creamy yet light dressing and Blackberry’s twist on Italian frico, made with our own Singing Brook cheese (Pecerino Toscano is a very appropriate substitute).”

The café is serving Blackberry Farm’s Zucchini Caesar Salad alongside our Quiche Lorraine and local greens. Stop by The Factory Café this week and explore our menu, or recreate the tasty dish yourself.

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