Nichelle Newsletter
Red, Red Beer
Who decided that Bloody Marys are for brunch? I prefer a Michelada. My Dad sent me some cherry tomatoes from his garden and his old Vitamix. So I am going to make a version of a Michelada with craft beer. I don’t have horseradish but I have fresh ginger, mustard and Tajin. Red beer is basically the American version of a michelada, and I prefer this over a Bloody Mary.
Recipe: Vegan Tomato Caprese Pasta
I found this cool pasta recipe on the blog Rabbits and Wolves. One thing about this vegan recipe is that you probably have most of the ingredients in your pantry and the cherry tomatoes may be in your fridge or your garden. I love that coconut milk is an ingredient because tomato and coconut taste really great together.
The Boston Cooler Delights In Detroit
I have always wondered how did Coney dogs, which are originally from Brooklyn, made its way to Detroit. Today, I learned that another food favorite in Detroit originated in Boston. The Boston Cooler is a popular ice cream float migrated from Boston to Detroit. The Boston Cooler is simply Vernor’s ginger ale and vanilla ice cream.
Sean Brock’s Gluten-Free Biscuits
Gluten-free and Southern food don’t sit at the same table in the cafeteria but Sean Brock has made it happen. Lia Picard reports that Sean Brock’s new restaurant Joyland has gluten-free biscuits that are flaky and delicious.
From Olympian to Top Chef
I highly recommend the latest episode of Radio Cherry Bombe which is an interview with Olympian and Top Chef contestant Dawn Burrell. V. Spehar from Under The Desk News interviews Dawn, and the conversation is great.
Cookbook for Covid-19
Last year, V. Spehar moderated several of the panels for the online food conference I attended. Now I follow V. on TikTok and they linked to a free cookbook to help who lost taste and smell due to Covid-19.
Life Kitchen’s Taste & Flavour book. There’s a range of recipes that use ingredient combinations, along with textures and other sensory factors, that we hope will help you derive pleasure from food – and we’ve excluded the ingredients we now know most people with Covid don’t fancy.
Discord
Join me on Discord. It’s free. I have a created a place to drop links about food. (This link expires in 7 days).