Just in Time for Thanksgiving – Kendra’s new cookbook

Thanksgiving
In the US? Buy your digital copy from this link. In the UK? Buy from this link.

Soul Food Thanksgiving is a digital cookbook of classic soul food (or Southern) holiday dishes made using whole food that delivers big flavor. Written by Saveur Blog Awards finalist and cooking video presenter, Kendra Valentine (www.Americulinariska.com), special care was taken to develop recipes that would produce the traditional holiday dishes, but with the love, flavor, and respect they deserve. Written to appeal to new and old cooks alike, this digital book contains genuine recipes not to be found anywhere online. I offer context on every technique, a little history, a full shopping list, and measurements in both U.S and metric, so those of you cooking outside the U.S can get down in the kitchen too! 10% of all profits will be donated to The Hunger Project.

Thanksgiving
Kendra Valentine

Despite the holiday’s troubling history, Thanksgiving is known today as an occasion to express gratitude and celebrate community. Each in-depth recipe personally guides you through the cooking process as if we are preparing the holiday meal together. No robotic instructions! Just comforting ingredients and well-executed cooking that suits every palate.

#SoulFoodThanksgiving

Included:

A full menu of recipes, a little history, tips & tricks, and a full shopping list!

Recipes:

Herb-Butter Roasted Turkey
Giblet Gravy (made with so much love it will steal the show!)
Baked Mac & Cheese (emphasis on the cheese!)
Cornbread Dressing
Collard Greens (with the best potlikker ever)
Potato Salad (Don’t worry, I got you!)
Candied Yams
Jellied Cranberry Sauce

Also…

Sweet Potato Pie
Pecan Pie

Thanksgiving

Vote for Kendra’s Americulinariska.com blog in the 6th Annual @saveurmag Blog Awards

AmeriCulinariska

Americulinariska.com is a Finalist for “Best Use of #Video” in the 6th Annual @saveurmag Blog Awards! We are one of six finalists (out of 50,000!) in the “Best Use of Video” category: and I need your vote! Click the link in the bio!

Saveur Blog 15 Awards
Vote for AmeriCulinariska

Now until April 30, 2015 voting will be open at saveur.com/blogawards NOTE: You have to sign up/login to vote. First hover over the AmeriCulinariska image, choose vote, and you’ll be asked to login or register. Simple process!

Kendra Williams-Valentine – How I Learned to Enjoy Strawberries

In a new series of articles, black women living in Europe share their views from the inside. In our fifth article, Kendra Williams-Valentine learned to love strawberries. 

It was my first real summer in Sweden. I accompanied my boyfriend to a cookout (I refrain from using the word BBQ) hosted by a friend. After a quick bite, it was time for dessert and I could see the group getting excited… and then it was revealed: sliced strawberries and vanilla cream.

I thought to my self:

That’s it??? Not sliced n chilled for sauce? No gram cracker crumbs on top? Okay so you don’t really do graham crackers here, but you have chocolate Syrup rite? Probably the good stuff from Belgium eh?
Oh. Just the berries.

 Ok then. 

I was not so accustomed to such simple pleasures, it occurred to me. I don’t know if I’d ever done that before to be honest.

It was good, but I was more enraptured with the looks of pleasure of the others around the table. It seemed like each bite was followed by a slight writhing pang just before swallowing. It was as if they were flirting with the ensuing lament that was to come after the season enviably and abruptly ends in Sweden. This joy obviously came from a place deeper then the roots of even the most virile strawberry patch.

For my boyfriend “humble” was always a good thing. I joked that I didn’t really get that way of thinking, even though I secretly wanted to. It was as if somehow the eye of the American eagle was watching and provoked me the constantly make remarks and to be unsatiated by meager portions of “logam” here and there. (“Logam”= Swedish code word for mediocre meant to be positive.)

But, alas! Soon enough, there I was with a strawberry patch of my own supposed to yield come summer. However, as I am adept at planning for failure in the domestic sphere (read: relationship), I just let the notion of gardens and homemaking rest in the back of my head, not silenced but restful.

By year three I was suddenly anticipating the strawberry season and a large yield came. This year we carefully protected them with a net.

Some were large.

Some small and close to the ground still reaching for the strawberry they aspire to be.

Others a bit unassuming, leaning on its neighbor… but the one thing for sure is that they were plentiful.

We picked them off. Without needing to use one word. And enjoyed the simple pleasure of plain strawberries and vanilla ice cream. Both of us.

Kendra

Kendra Williams-Valentine is from Boston (by way of California) and currently lives in Stockholm. She has a professional background in film and media development but her heart is also in the culinary arts. When she is not waiting for a copy of The Modernist Cuisine to magically appear in her lap, she writes freelance as well as on her food blog www.Americulinariska.com.

In our next  article Gloria Dixon-Svärd trades her dreams of being a diplomat for a life way up north.

 

Kendra Williams-Valentine and the European Business Plan of the Year – Very tasty

Source: Stockholm School of Entrepreneurship

SSES at European Business Plan of the Year

Kendra getting up close and personal with the local butter at the Borough Market

Kendra getting up close and personal with the local butter at the Borough Market.

SSES was represented on June 7-9 at the London Business School by Kendra Williams-Valentine. Her business idea for flavoured cultured sweet cream butter, tentatively called ‘Better Butter’ left left judges and competitors skiing for more in the finals of the European Business Plan of the Year Competition.

Kendra has developed a special process for making the butter where she can meld organic ingredients to create unique flavour profiles. She had a couple of delicious varieties with her in London that were served to the jury after her presentation – on knäckebröd, of course – and later the same night to her competitors with a barbecue dinner, showcasing the versatility of the product.

The team didn’t make it all the way this time but with the support and valuable feedback from the jury Kendra felt like they came out as the winning team anyway. “We of course would have preferred a win, but I am certainly not ashamed of the reason why we did not, the business concept and team are genuine. We got so much enthusiasm and great feedback from everyone, I feel like ‘I’ should have paid out a cash prize myself.” On representing SSES Kendra said “it was great to represent SSES at the competition; it was easy to see how interdisciplinary cooperation shapes SSES contenders to stand out from a crowd of the more traditional MBA students.”

Dr. Terrence Brown who coached the team and noted that “The jury had no doubt this business could succeed. The only question was how big Kendra wanted to take it. The only strong critique centred on why she was not already selling the product.”

Congratulations to Kendra, and we are looking forward to trying or better still, buying Better Butter.

Editor’s note: I know Kendra and am so proud of her! I have been fortunate enough to taste her cooking and am looking forward to her new venture. It is sure to be tasty.