That’s why you’ll see that the suggestions I make for cutting down on sugar, fat, and salt are still high in flavor-otherwise, what’s the point? My personal philosophy is moderation: I may eat a tiny sliver of pie, but I want the real thing, no substitutes. We all know that soul food is heavy on ingredients like butter and other fats and sugar and salt, and while these enhancers are tasty (who can deny that?!), we know that we have to be a little more careful about how liberal we are with these ingredients. You’ll also see tips on making some of these recipes lighter. Since I do know that it’s much more handy to have a book divided up into courses, that’s what you’ll see here. In fact, dessert is just about the only serving that was thought of as separate from the rest of the meal. As long as I’ve known soul food I’ve never known anyone to talk about courses or the idea that the meal should be divided up in some way. Nowadays when people go out to eat or when they open a cookbook they’re looking for appetizers or starters or whatever you want to call them. That’s the best way to make these dishes your own-from my kitchen to yours. I love to experiment, and I love flavor with a capital F-that’s why you’re going to notice that when a teaspoon of vanilla or a dash of a spice will do, I up the ante and add as much as I think will make the flavor pop! Now I understand my heavy hand won’t appeal to everyone, so I encourage you to be your own kind of experimenter. Over these many years, I’ve learned to listen to my own gut and my own taste buds when I cook. Miss Robbie and her sisters Linda and Janice, in the lobby of the original Sweetie Pie’s Restaurant, in Dellwood, Missouri. And through it all, no matter what, I was always cooking. Sometimes those experiences were sweet and sometimes they sure could be bitter, but all of them have made me who I am. Every dish has come out of my real life experiences-whether it was learned from my mama, my friends, or while I was on the road. In addition to sharing some amazing recipes, I will share my own story of survival. Our food-soul food-tells a story about survival. As long as I can remember, we have taken whatever we’ve had and made it sing-no matter how poor or few those ingredients were. Soul food is more than just a style of cooking that has come out of the African American experience it’s the true melody of American food. That means you put your heart into it, you put your love into it, and you put your history into it. Sweetie Pie’s Cookbook is my opportunity to share my special recipes with you, just like you were standing next to me in my own kitchen.Īs far as I’m concerned, the most important thing to know about how I cook is that this is food with soul. All you folks who come into Sweetie Pie’s and watch Welcome to Sweetie Pie’s on the Oprah Winfrey Network and all you folks who have listened to my music all these years are part of my family. Now my family has gotten too big to teach each and every one of you my secrets in person-that’s right, I said you. Where I’m from folks didn’t cook out of cookbooks, much less write them-you just cooked! Someone taught you and you taught someone else. When I was sixteen years old and helping my mother cook dinner for my eight brothers and sisters, the last thing I was thinking about was a cookbook. Sweetie Pie's Cookbook includes 75-100 gorgeous color photos and an Index. Through her show and this special cookbook, Miss Robbie hopes to maintain the place of soul food cooking-its recipes, history, and legacy-in American culture for decades to come. Louis, using her formidable cooking talent to open a soul food restaurant that would make her legend. When a collapsed lung prematurely ended her singing career, Miss Robbie returned to St. Miss Robbie began her culinary career on the road-in the segregated America of the1960s, finding welcoming restaurants in small cities and towns was often challenging for African-Americans. Robbie takes you into the kitchen to prepare her most favored meals-smothered pork chops, salmon croquettes, baked chicken-and tells you heartfelt and humorous stories, including amazing tales from her life at the restaurant and on the road as a back-up singer. Now, at seventy-two, Miss Robbie passes down those traditions for generations of fans to enjoy in Sweetie Pie's Cookbook. Louis kitchen, Robbie learned to prepare dozens of classic soul food dishes. Working side by side with her mother in their St. Louis, Robbie Montgomery, the oldest of nine children, was often responsible for putting meals on the family table. The beloved owner of the wildly popular Sweetie Pie's restaurant, and star of the OWN reality television show Welcome to Sweetie Pie's shares recipes for her renowned soul food and the lessons she's learned on the path to success.
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