INFLUENTIALS CHEFS

WROTE IT! PUBLICATION DATE = SOON!

~ chamberslife ~ Leave a comment
I showed up, wore a crown, slept less, thought more, got crazier, and wrote my memoir.

THE SUMMARY:

Belynda’s recipe for life, Beauty Queen Blues, is an intimate (at times raw) memoir told from her creative, curious, crazy point of view. 

From her mother she learned proper etiquette, explicit self-control, and how to sew. Her devil-may-care dad crossed more than a few boundaries. He taught her all about the seven deadly sins and how to create memorable cuisine—all while maximizing her flirting techniques. Her two older sisters and one brother were jealous of her being the do-no-wrong baby of the family, but they loved her too—as much as they knew how to love. The Chambers clan was always laughing mostly with each other but sometimes at each other. 

Crowned a queen in Memphis at 17, Belynda became a popular public personality, recognized for her figuremore than for her self. She showed up, wore her crown, and spoke up for St. Jude’s children, women’s rights, and the environment. Obsessed, determined, driven to find her comfortable spot in the world, she questioned her religion, race, gender, and discovered that her Southern roots didn’t quite fit. 

Beauty Queen Blues is a life-changing love story. Two marriages, three daughters, dozens of countries, infinite laughs, delectable food, numerous metaphysical events, broken bones, brains and hearts pack Belynda’s life with divine grace and love. To feed her love of cooking for others, she became a chef. Recipes—sensual ones that promise to please—are included.

As she peels away the years writing—remembering those she loved anyway even though they were really messed up, she has several epiphanies. Love your life sooner is just one of them. Maybe, just maybe, being crazy is a good thing. 

Heaven… Artichokes & Oysters

~ chamberslife ~ Leave a comment
Inspired by my new housemate Thomas Keller via Masterclass. I learn something new with EVERY interchange. These days, I am talking back to “Chef” as I fondly address him.
  • 1 T avocado oil
  • 1 large fennel bulb, sliced 1/4 inch
  • 1 large shallot sliced thinly
  • 6-10+ garlic cloves, smashed & peeled
  • 1 large carrot, sliced diagonally & thinly
  • 1/2 t sea salt
  • 1 T lemon juice
  • 1/4 c Sauvignon Blanc
  • 2 C + water
  • Bouquet Garni: 3 thyme sprigs, 8 peppercorns, 2 large bay leaves, parley sprig (Chef puts these in cheesecloth.)
  • 2 cups water with juice of 2 lemons to keep artichokes from browning. (I strained this “lemonade” after use and am drinking it.)
  • 4-6 large artichokes, leaves, stem & thistle removed. Keep in lemon juice & water as you work as they quickly oxidize. Clean the heart that’s left so all of it is edible. (I added the stems that I had trimmed as well but I did compost all of the leaves.)
  • 12 oysters
  • 4+ T Kerry Gold butter, clarified
  • 2 garlic cloves, smashed
  • Maldon Salt flakes

In a sauté or saucepan large enough to hold the hearts & liquid to cover them, add oil and sauté the shallots, fennel & carrots with salt until just limp. Add garlic, cook 1 minute. Add bouquet garni, liquids & simmer for about 10 minutes while you prepare the artichokes.

Place the artichoke hearts in the pan. Adjust liquid so it just covers the hearts. Submerge a clean (all natural with no dyes) tea towel over the hearts to keep them moist. Cover.

Simmer on low. Cook until the hearts just yield to a sharp point. I use a toothpick or skewer. It’s easy to overcook these so check frequently. It will take at least 10 minutes but maybe up to 30 depending on your artichokes.

When almost done, remove the hearts & keep warm. (I had a waiting saucepan on low heat & recovered them with the tea towel.)

Add the oysters to the vegetables, cover. Simmer about 2 minutes until the oysters are barely heated. They’ll continue to cook as you shell them. Open the oysters & set aside. (Clams or mussels would be great too!)

Heat the clarified butter. Add the 2 garlic cloves & cook for 1 minute.

Place your veggies on a service plate. Add the artichoke hearts, cut into cubes. Arrange oysters on the side. Drizzle the entire plate with the garlic butter. VERY lightly sprinkle with a bit of Maldon Salt.

I drank the broth. Ate all the garlic & licked the pan.

Hmmmm, maybe a crusty baguette would be a nice addition.

ENJOY!