Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes
Format: PDF / Kindle (mobi) / ePub
Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant–and the recipes that helped to make them both indelible and irreplaceable.
Angelou tells us about the time she was expelled from school for being afraid to speak–and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn’t know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn’t lost–she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy–and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: “If you can write half as good as you can cook, you are going to be famous.”
Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate éclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou’s heart and her home. Hallelujah! The Welcome Table is a stunning collaboration between the two things Angelou loves best: writing and cooking.
Bailey loved, so I bought three smoked pork chops instead, which I planned to sauté and then bake with cooked apples, pineapples, and brown sugar, and I would serve braised cabbage with ginger as a side dish. I had just placed the pork chops in the skillet over a medium fire when the doorbell rang. Bailey entered carrying a shopping bag. He was early and full of laughter. He said, “I brought dinner and I’m going to cook it.” I said, “Well, I was going to cook pork chops and cabbage.” He laughed
to sautê pan, and add parsley, cilantro, cayenne pepper, and ½ teaspoon salt, and season with black pepper. Set aside to cool. In heavy pot, mix together masa, water, remaining salt, and lard, and stir and cook over medium heat until very creamy and smooth, about 20 to 25 minutes. Cool to room temperature. Trim the thick bottom part from cornhusks and wash well, removing any silk. For each tamale, take 2 cornhusks, pointed part at top, and paste together at one side with some of the masa
West Africa.” The interviewer let the pencil fall from her fingers. “I don’t have anything for you. You may be unemployable.” As was to be expected, Frances Williams knew someone who could offer me a job. She asked if I could cook. I said, “I cook very well.” She asked, “Southern?” I said, “Of course, but I don’t really want a job as a cook.” She said, “No, that’s not the job I’m looking at for you. Let me tell you about Phil, who handles random research systems for large companies like
1 hour. Gazpacho SERVES 6 TO 8 ½ clove garlic, minced 1 teaspoon salt 3 tablespoons olive oil 3 tablespoons vinegar 2 ½ cups cold water 4 tomatoes, diced 2 cups canned tomato juice, chilled 1 green bell pepper, diced 2 tablespoons minced onion 1 cucumber, diced 2 stalks celery, diced ½ cup bread croutons Blend garlic, salt, oil, vinegar, and water. Add tomatoes and tomato juice. Serve bell pepper, onion, cucumber, celery, and croutons on the side.
sheet for 20 to 25 minutes, or until biscuits are golden brown. IN STAMPS, WOMEN PRESERVED everything that would submit to the process. After the first frost, when men killed the hogs and cows selected for slaughter, Momma, with the aid of the missionary ladies of the Christian Methodist Episcopal Church, would prepare the meat for sausage. I enjoyed watching them. They would grind the raw pork, then squeeze their arms elbow deep in the ground meat, mixing it with gray nose-opening sage,