Peanut Soup from Jubilee by Toni Tipton-Martin

Culinary Adventures with Camilla was kind enough to invite me to be part of a review event for Jubilee, a new cookbook by Toni Tipton-Martin. I love reviewing cookbooks, especially those with a historical slant, so I jumped at the chance. I did receive a complimentary copy from the publisher for this review; however, all opinions and rants are mine alone.

About the book:

More than 100 recipes that paint a rich, varied picture of the true history of African American cooking—from a James Beard Award–winning food writer

NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs  to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

About the author:

TONI TIPTON-MARTIN is a culinary journalist and community activist, and author of the James Beard Award-winning The Jemima Code. Her collection of more than 300 African-American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama’s programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.

Follow her on social media:

Twitter: https://twitter.com/thejemimacode

Website: http://thejemimacode.com/

Facebook: https://www.facebook.com/The-Jemima-Code-301789732587/

What I Thought:

Like with most modern and recent cookbooks, Jubilee is beautifully photographed. Along with these food-porn worthy shots are wonderfully researched recipes. Tipton-Martin uses her expertise (and I’m sure her expansive library) to introduce us to 200 years of African American cooking and its influence on not only Southern but American cuisine.

Although the book is not jam packed with recipes, what is included is quality stuff. Since the thermometer is dipping down to freezing here some nights, I immediately went to the soup section and landed on a rich but simple sounding recipe.

Tipton-Martin made this soup even richer by increasing the peanut butter and using cream instead of plain milk.

I whipped this up in about thirty minutes, from chopping board to table. It’s a perfect weeknight meal.

Peanut Soup

By Toni Tipton-Marton

Published 11/05/2019

Tipton-Martin adapted this recipe from a French Caribean Creole soup created by Jeanne Louise Duzant “Ma” Chance. I halved the original recipe and used Sriracha for the called for generic “hot pepper sauce.”

Ingredients

2 T. salted butter

1/4 c. minced onion

1 small clove garlic, minced

1/2 T. flour

1 c. natural peanut butter (unsweetened)

2 c. chicken stock

1/2 c. heavy whipping cream

salt and pepper

Sriracha sauce

crushed dry roasted-unsalted peanuts

Instructions

In a small saucepan, heat the butter over medium heat until it is sizzling. Add onions and garlic and saute until translucent but not browned (3 minutes). Sprinkle in flour and whisk for about 50 seconds. Whisk in the peanut butter until softened and smooth.

Gradually whisk in the chicken stock and bring it to a very gentle simmer. Reduce the heat to low and cook on low for 20 minutes to thicken and marry the flavors, stirring occasionally to prevent sticking.

Stir in the cream and let it gently heat up to your desired serving temperature. Don’t overheat. Season to taste with plenty of slat and pepper. Garnish with Sriracha sauce and crushed peanuts.

Yield: 4 (for a starter course); 2 for a meal

This recipe is a keeper! So is the book.As the holidays near, I will be delving into the “Sides and Vegetables” section (A Little Bit of This, a Little Bit of That). I have my eye on most of the sides like Baked Beans, Black-Eyed Peas and Rice, Louisiana Red Beans and Rice, Red Rice, Okra Pilaf, Rice and Peas with Coconut and Baked Macaroni and Cheese.

Also, I would like to suggest that this book could make a fantastic holiday present for the cook on your gift list.

Thank you, Camilla, for the opportunity to highlight this book.

If you are looking for other gifts for foodies, please check out my recent post on another new cookbook, The Art of Escapism Cooking by Mandy Lee.

I’m linking up with both and Foodies Read and Souper Sundays.