Trying EDNA LEWIS RECIPES - In Pursuit of Flavor

This week I'm trying three recipes from In Pursuit of Flavor by Edna Lewis. A renowned chef, author, and teacher, Lewis was officially named a “Grande Dame” by Les Dames d’Escoffier International in 1999. The recipes I chose turn simple ingredients into something special. ITEMS FROM THIS VIDEO In Pursuit of Flavor (1988) https://bit.ly/41lxspf The Edna Lewis Cookbook (1972) https://bit.ly/41lo6Kh The Taste of Country Cooking (1976) https://bit.ly/43bjLfj OTHER VIDEOS YOU MIGHT ENJOY Triple Stacked Apple Pie: https://www.youtube.com/watch?v=Wlz4jqdb-Q4 Edna Lewis’ Cheese Soufflé: https://www.youtube.com/watch?v=hQdw1QBUoCk Skillet Scallions from Edna Lewis: https://www.youtube.com/watch?v=te6JzDGVVGc Tyler Pie: https://www.youtube.com/watch?v=khjiQfr4Duk ------------------------------ EGGPLANT STEW (pg 34) 1/2c olive oil 2 1/2 onions, chopped 5 tomatoes, peeled, seeded, and chopped 1 medium to large eggplant, peeled, quartered, and coarsely chopped 1/2tsp salt 1/2tsp freshly ground pepper Chopped parsley Heat the olive oil in a heavy bottomed saucepan. Sauté the onions until they are translucent, but now browned. Add the tomatoes, and cook over low heat for 15 minutes. Add the zucchini and eggplant, and season with salt and pepper. Cover and simmer on the lowest heat for 3 hours. You should check the stew to make sure it isn't sticking. If it seems to be, put the pot over a flame-tamer. Edna Lewis preferred cooking this dish on the stove, but it can also be baked in a 300 degree oven for 2 hours. When done, spoon off any excess oil. Sprinkle the copped parsley on top and serve hot or cold. CHEESE STRAWS (pg 215) 1 2/3c flour 1tsp salt 1/2c (1 stick) of butter 1/4tsp cayenne 7oz sharp cheddar cheese, finely grated 1 large egg, beaten 2Tbsp water Put the flour, salt, butter, and cayenne in a 2qt mixing bowl. Blend well until the texture is that of cornmeal. Add the grated cheese, and blend in well. Add the egg plus the water and mix well with a mixer or by hand. Knead the dough into a ball or flat cake. Let rest for 15 minutes. Wrap in wax paper and refrigerate until ready to roll out. Toll the dough out 1/8 inch thick/ Cut into strips 1/4 inch wide and 4 inches in length. Cook in a preheated 400 degree oven for about 25 minutes, until golden and crisp. Remove and serve hot. DRESSING FOR TOSSED GREEN SALAD (pg 27) 1/2c cider vinegar 1 1/2tsp salt 1/2tsp freshly ground black pepper 1/2tsp sugar (optional) 1/2tsp dry mustard 1/2tsp scraped onion 1 clove garlic, peeled and cut in half 2/3c olive oil Put the vinegar, salt, pepper, sugar, mustard, onion, garlic, and olive oil in a pint jar with a lid, and shake until the salt is dissolved. Remove the garlic. Shake again just before dressing the salad. ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ TIMESTAMPS 0:00 Intro 0:21 Eggplant Stew 4:40 Cheese Straws 16:30 Dressing for Tossed Green Salad 19:11 Cookbook Chat - In Pursuit of Flavor (1988) ------------------------------ MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time: - Twist Whisk: https://amzn.to/3tDvFPo - Geometry kitchen towels: https://www.geometry.house/?ref=AnnaB15 - use my link for 15% off! - 1/4 Sheet Pans (to hold my prepped ingredients!): https://amzn.to/46S9IKE - Ove Glove: https://amzn.to/3CkmyV5 - Small offset spatula: https://amzn.to/3GB9Rb7 - OXO Mini Angled Measuring Cup: https://amzn.to/3Gx2osz - GIR Silicone Spatula: https://amzn.to/3ImvNIs ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.