Heirloom Blue Corn Bread with Alexa Numkena-Anderson скачать в хорошем качестве

Heirloom Blue Corn Bread with Alexa Numkena-Anderson

Today in the Test Kitchen, we're excited to welcome Chef Alexa Numkena-Anderson, the lead chef at Javelina in Portland, Oregon. Alexa, bring us a recipe she's been perfecting for many years. This delicious cornbread is egg-free, dairy-free, gluten-free, cane sugar-free, and nut-free, but most importantly, it's fluffy and finger licking good! We hope you enjoy and you make it at home. Chef Alexa Numkena-Anderson was born in Yakima, Washington and grew up on the Yakama Reservation in Toppenish, Washington. Alexa's Grandfather hails from the Hopi, a Sovereign Nation and Tribe in northeastern Arizona where they are both enrolled. Her family is also a descendant of the Yakama, Cree, and Skokomish Nations. After high school graduation, Alexa moved to Portland, where she attended Le Cordon Bleu Culinary School while working as a line cook. Her experience took her through several acclaimed restaurants, including King Tide (formally Three Degrees), The Waiting Room, Headwaters, Imperial, Domaine Serene, and was part of the opening team at Bullard with Chef Doug Adams. During the Covid-19 pandemic, she became the Chef at Sammich where she ran operations, managed shelter meals, and catered for people experiencing wildfire displacement, all while assisting with regular menu development. In fact, some of her items remain on the menu to this day! Fast forward to September 2023, Alexa is now a new mother and just six weeks later she started Javelina: Indigenous Dining with her husband Nicholas Numkena-Anderson. Chapters: 00:00 Intro 00:52 Incorporating dry ingredients 01:25 Alexa's background 02:15 Incorporating wet ingredients 07:50 Bread goes in the oven 09:19 Savory cornbread 10:29 Strawberry compote 12:30 Sweet cornbread Ingredients: 1/2 Cup of White Masienda Cornmeal 1/2 Cup of Blue Masienda Cornmral 2 Cups of Ute Coarse Cornmeal 1 Cup of Ramona Farms Cornmeal 3 Cups of Hemp Milk 1 Cup Rice Bran Oil 2 T Maple Sugar 1 T Salt 1.5t Baking Powder 1.5t Baking Soda 4T Bobs Mill Egg Replacer 1/4 Cup Maple Syrup Recipe: 1T Egg Replacer = 1 Egg Mix with Water in a 2:1 Ratio Whisk Quickly to Avoid Clumps If low on 1 type of cornmeal, replace with another If batter is too thick add more hemp milk (not water) Preheat Oven to 375 Load batter into a Mini Loaf Pans 5 ¾ x 3 in. Bake for 14-16 minutes or until golden brown. Click here to SUBSCRIBE: https://shorturl.at/htTv5 Learn more about NATIFS and the Indigenous Food Lab here: https://natifs.org/ Or if you find yourself in Minnesota, stop by and visit us at the Midtown Global Market building: 920 E Lake St, Minneapolis, MN 55407 ▶▶▶Shop for Indigenous products through our online marketplace: https://iflmarket.square.site/ ▶▶▶Find our recipes here: https://shorturl.at/3OEp6 ▶▶▶Are you an indigenous chef or knowledge keeper and want to get featured in the IFL test kitchen? Send us an email to: education@natifs.org Follow us: ​⁠‪@IndigenousFoodLab‬ ​⁠‪@NATIFS‬ About NATIFS: North American Traditional Indigenous Food Systems (NĀTIFS), founded by The Sioux Chef Sean Sherman, is dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. We imagine a new North American food system that generates wealth and improves health in Native communities through food-related enterprises This work is funded in part by MHC with money from the Arts and Cultural Heritage Fund that was created with the vote of the people of Minnesota on November 4, 2008