Mixtape Potluck Cookbook

Questlove

Description

What if Questlove threw a dinner party and everyone came?  Named one of fall's best cookbooks by Los Angeles Times, GrubStreet, and Eater  “Even with its many flashy co-authors, Mixtape Potluck never wavers from its earnest stated intent: to help readers plan the best possible dinner party. With friends like his, Quest is one to trust.” - EATER   Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America’s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians—such as Eric Ripert, Natalie Portman, and Q-Tip—and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove’s diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.

Sujets

• TV
• Televisión
• Television

Informations

• Publié par: ABRAMS BOOKS
• Date de parution: 15 octobre 2019
• Nombre de lectures: 0
• EAN13: 9781683356752
• Langue: English
• Poids de l'ouvrage: 8 Mo

Extrait

Planted about two decades ago, back in Philly, was the seed that grew into the tree that forced open the floodgates of creativity, both artistically and socially. That seed was the original Black Lily Jam sessions. Back then, we sensed-we knew-that the thing that would unite us, that would help us make music and conversation, would be food. We hired a chef (thank you, Chef Terry!), and he cooked, and that cooking banded us together: We cooked as a band. Food is the oldest form of communication and community, and this is an attempt to replicate and renew that energy.
Food is also family, so I want to offer thanks to the people who provided the food memories that I hold near and dear to this day: to Nana and the Saturday pancakes at her house, which were a major event (sometimes it was Aunt Barbra or Uncle Junie); to Aunt Laura, who hosted the post-church soul-food gatherings; to my cousin Joanne, who is pretty much the best chef I ll ever know in this lifetime; to Mom, making her version of my fave arroz con pollo (translation roya ca poya ); to Donn, making Jiffy Pop while we watched SNL and then Soul Train at 1 A.M. ; especially to Tariq and Richard for the surprise dishes they d invent during our starving-artist days living in the UK. These memories live forever in my stomach, in my mind, in my heart. Thank you.
Foreword - Martha Stewart
Introduction
Guest List
ARRIVAL SNACKS
Fresh and Smoked Salmon Rillette with Sourdough Toast - ric Ripert
Pimento Cheese Dip with Biscuit Crackers - Carla Hall
Studio Standard (Cocktail Spread) - Tom Sachs
Plantains Two Ways - Fred Armisen
Grape Focaccia - Martha Stewart
Guacamole - Dustin Yellin
Roasted Kale Chips - Ardenia Brown
Jalape o Salmon Fish Skins with Blistered Shishito Peppers - Ardenia Brown
START IT UP: SMALL PLATES
Chickpea and Spinach Tapas - Padma Lakshmi
Crab Rangoon - Greg Baxtrom
Perfect No-Roll Crab Roll - Ignacio Mattos
Poached Chicken Wraps - Camille Becerra
Sweet Potato Kimchi Pancake - Nyesha Arrington
New Orleans-Style BBQ Shrimp and Burrata Toast - Kelly Fields
BRING IT RIGHT ON OVER! SOUPS AND STEWS
Chocolate Chili - Maya Rudolph
Shep s Maui Onion and Ginger Soup - Shep Gordon
South Philly Seafood Stew - Tariq Trotter
Mexican Corn Chowder (There Is No Such Thing) - Alex Stupak
Mom s Chicken Curry - Lilly Singh
RIGHT THERE NEXT TO IT: SIDES AND SALADS
Bok Choy and Cucumber Salad - Zooey Deschanel
Peppers la Famiglia Tomei - Marisa Tomei
Herbed Shrimp Salad with Fried Green Tomatoes and Romaine - Edouardo Johnson
Tomato Salad with Nectarines, Basil, and Bagna Cauda - Flynn McGarry
Tomato/Potato Salad - Jessica Koslow
VEG FRIENDS YOU WANNA IMPRESS
Easy Veggie Party Quiche (That Will Blow Everyone s Minds) -Amy Poehler
Open-Face Lemon Cornbread Mushroom Sliders with Maple Chipotle Aioli - Haile Thomas
Roasted Veggie Quinoa Bowl - Kimbal Musk
Spinach Pie -Natalie Portman
Whole Roasted Cauliflower with Two Sauces -Jessica Seinfeld
CARB JONEZ
Kale Walnut Pesto Pasta -Ashley Graham
Nastassia s Baked Pasta Frittata - Mark Ladner
Tuna Pasta la Popowendy - Humberto Leon
Old Dirty Basmati Rice - Tanya Holland
Jollof Rice with Jerk Chicken and Marinated Gooseberries - Kwame Onwuachi
Coconut Jollof Rice - Yvonne Orji
MEAT EATERS
Air-Fried Chicken Burgers - Jimmy Fallon
Heidi s Million Dollar Chicken -Carol Lim
Th t Kho T u (Vietnamese Braised Pork Belly) -Kevin Tien
Lamb Chops with Mint Salsa over Couscous -Athena Calderone
Spicy Sweet and Sour Chicken with Lemongrass -Andrew Zimmern
JJ s Sticky Ribs - J. J. Johnson
Country Captain Chicken -Mashama Bailey
Braised Osso Buco with Fennel Soffritto - Missy Robbins
Fried Rabbit - Chris Fischer
BITTERSWEET ENDING
Blueberry Crunch Cake - Jessica Biel
Fruit Salad with Cucumber and Mint - Melody Ehsani
Cinnamon Rolls with Honey Mead Icing - Dominique Ansel
Corny Shortcakes with Strawberries and Sour Whipped Cream - Christina Tosi
Tiramisu Tradizionale - Joey Baldino
RAISE A GLASS
Ginger Beer - Thelma Golden
Bourbon Raspberry Tea - Gabrielle Union
Kether s Favorite Cocktail: Me and Mia from Tramp Stamp Granny s Bar in LA - Kether Donohue
Red Skies at Night - Dave Arnold
AFTER THE AFTER PARTY: LATE NIGHT SNACKS
Grilled Bologna Sliders on Hawaiian Rolls - Matty Matheson
Eggs in Purgatory - Stanley Tucci
Mac and Cheese - Q-Tip
Tina s Cold Pizza - Jarobi White
Heimy s Happiness Fries with Kewpie Mayo, Caviar, and a Glass of Bubbles - Eric Wareheim
Afterword: If You Can t Cook, You Still Can Help
Mixtape Potluck Guest List-Inspired Playlist
Playlist Tips
Index of Searchable Terms
F OREWORD: M ARTHA S TEWART
I was thrilled when Ahmir Khalib Thompson-aka Questlove-asked me to write the foreword to his latest non-music venture, a cookbook titled Mixtape Potluck . Thrilled because the assignment was an opportunity to learn a little bit more about this apparently imposing musician who is always onstage leading the Tonight Show band when I do a skit on Jimmy Fallon. Thrilled because his interest in my food-related segments always intrigued me. Now, I can understand why he always stuck close during those segments, why he was so inquisitive-he is a foodie. And he is as truly involved with food as he is with music. He is eloquent about that interest, writing about food, caring about dishes, trying out recipes, and thinking about the effect that food, dishes, and recipes have on his friends and acquaintances.
For years, I was not a fan of potluck dinners. When I was growing up in the smallish town of Nutley, New Jersey, potluck connoted a buffet of random casseroles, most homemade, of varying goodness; big, somewhat ill-conceived salads; and Jell-O molds, box desserts, or bakery bought cakes. I always preferred making all the food myself, serving my guests my recipes and my creations, and leaving nothing to chance. But now that I have a show on VH1 with Questlove s buddy Snoop Dogg, aptly named Martha and Snoop s Potluck Dinner Challenge , of course I am interested in all things potluck, and especially in this new recipe book by Questlove.
I am curious about the types of recipes and music one would serve at a potluck designed by the inimitable Questlove. Of all the recipes he s been served on the Tonight Show , in restaurants, which would he choose to include in his collection of favorites? Which friends would he ask? How would he organize the dinner?
I was also curious how he would fit the potluck dinner into his larger set of activities. Questlove is omnipresent: He is in Puerto Rico one weekend DJing alongside a performance of Hamilton . The next week he might be at the Time 100 gala. And every night he s on TV with the Roots, providing music for the king of late night, Jimmy Fallon. Along the way, he eats, and pays attention to what he s eating, hobnobbing with chefs and cooks and cookbook authors. This book brings together not only a set of recipes from friends who have been invited to his dream potluck, but his unerring choices of what he calls Song Prompts for each recipe. When he asked Dominique Ansel to make a dessert, he had in his mind the Ohio Players Sweet Sticky Thing ; the recipe turned out to be an amazing one, for cinnamon rolls. For my prompt, of course, he gave out Snoop s Life of Da Party. The recipe I contributed should stay a secret until you get there. Hint: It s not that far into the book.
So thank you, Questlove, for this inspired book on a theme that is having a resurgence thanks to you, me, and Snoop, and all those other home cooks who want to treat their families, friends, and loved ones to something special, something personal, something homemade and good. I guess all of us want to be invited to one of Questlove s potlucks. I ll bring something for any course you ask me to bring!
-Martha Stewart
I NTRODUCTION
What Is a Mixtape Potluck?
Is it an idea? An event? A piece of performance art? A magic show? Does it involve dozens of people assembling in the same place at the same time? Is it capable of producing various kinds of satisfaction for the body and the mind?
The answer to all the questions except the very first one is yes, and the answers to all the others are the answer to the very first one.
For years now, I have been throwing dinner parties. I call them food salons. I have any number of people over-not any number, but the number varies-and I invite chefs from the country s top restaurants to cook for them. The chefs make dishes that can be eaten partly standing up, because that s what happens: people take their food on plates and walk around, talking, laughing, and telling stories. For the guest list, I try to draw on all the different worlds that I m lucky enough to be in: the music world, the TV world, the comedy world, the design world, the literary world, the technology world.
The food salons are a great place to meet people, to catch up with people, and to enjoy people s company. They are also a great place for casual epiphanies. I know, because about a year ago, I had one myself. I was standing in the middle of a food salon looking out across the crowd when it occurred to me that I should throw a different kind of party. Rather than invite chefs to cook, I should invite the guests to cook. Guests are always telling me that they have a super-special secret recipe somewhere in their family, an amazing shrimp stew or vegetarian lasagna, and that they have to make it for me sometime. Okay, then. Why not make that sometime happen? Why not design an event where everyone makes that super-special secret recipe, all at once?
That s the Potluck part of this cookbook. Right behind it came the Mixtape part. It might not even have been behind it. It might have sprung into my mind at the same time, as part of that same epiphany. I decided that I would select a song to inspire each guest to cook. It wouldn t be a song specifically designed to direc