King's Creative Kitchen: For The Love of Good Food

By Barry Marshall King

King's Creative Kitchen: For the Love of Good Food combines the stories of travel experiences and memorable recipes of the author Barry Marshall King. As a museum professional (educator), he discovered there is little difference between the museum-going experience and good food memories. Each involve active participation, interpretation, and hopefully, a lasting impression. Twenty years of collecting, creating, and sharing of traditional recipes are combined with original dishes for those who value the significance of a food memory. In this extensive collection of recipes, there is a special section that represent the author's Native heritage. It is his hope to introduce and share with the world these Native dishes with a modern interpretation. Each of the over a hundred recipes' main feature is flavor, often bold and hearty, as well as delicate and light, stirring the senses often forgotten now reawakened. One of the author's favorite original recipe a beautifully briny, delectable, and created with friends one moonlit night on the Chesapeake Bay. Another recipe is an inspired combination of spanakopita (Greek) and a Jamaican patty . . . simply delicious! Nature's bounty is the canvas from which he masterfully creates dishes to be remembered and admired for years to come. You, too, will be most proud and satisfied with each completed dish. Preparation and cooking methods are comprehensive. All that's needed is basic kitchen equipment and a little patience to produce quite satisfactory results. The recipes are well suited for family dinners, date night, pre-theater or party food, workplace pot lucks. Your chance to show you care. Your chance to create bonds through the food experience as interpreted by the hands, heart, and mind of an artist and true lover of good food.

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Mar 10, 2019
• ISBN: 9781642145434

Book preview

cover.jpg

Kingand's Creative Kitchen

For The Love of Good Food

Barry Marshall King

Copyright © 2018 Barry Marshall King

All rights reserved

First Edition

PAGE PUBLISHING, INC.

New York, NY

First originally published by Page Publishing, Inc. 2018

ISBN 978-1-64214-542-7 (Paperback)

ISBN 978-1-64214-543-4 (Digital)

Printed in the United States of America

Table of Contents

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 11

Chapter 12

Like summer grapes well spent

on the vine

where lives become forever

entwined

To harvest its fruits and

many moments to savor

enduring the seasons

with grace and favor

These gifts bestowed

for our hearts and mind

to enjoy forever from the

Divine.

Barry Marshall King

Acknowledgments

So many I would like to thank for their inspiration, support, and love in the formation of this book. Good food, to be certain, is the ideal barometer to measure some of my life’s memorable moments and thankful experiences. Of course, important people and places made this book possible. I would like to especially thank:

My community—translation of many recipes in this book were inspired and made possible by travel opportunities through scholarships and grants as an undergraduate at Rutgers University. My Jamaica(n) family (at White Sands, Negril) also deserves special mention for their many years of generous hospitality and warm care during my annual visits.

My museum family—many great years of sharing professional experiences, great recipes, and building lifelong bonds.

My tribal family—where I spent years working with unspoiled nature as the setting. This is where I am most connected to the heritage of which I am so proud.

My family—whose unyielding love is solid and constant.

Mom—allowing for creativity to flourish in our household.

Dad—imparting a boundless love for life and strong work ethic. He is and was the perfect guide in learning to enjoy nature’s and its bounty: sea, surf, and forest.

Ms. Vesper (Kerr)—fifth grade teacher who struck the first chord for what was the beginning of my creative life and its endless possibilities.

Professor Tarbell—university professor who is all at once my mentor, my confidante, my muse.

Professor el-Omami—a beacon for me throughout my graduate studies at the University of the Arts in Philadelphia and thereafter.

You, the reader, who will, in time, determine this book’s true merits. It is my idea that from reading this book one can discover ways to further enrich their lives through food experiences. For that, I thank you.

Introduction

A common need shared by all humans is the pursuit and desire of a good life and good food. In my life, I have found that the fondest memories mostly involve family, food, and travel. For some, a memorable food experience might be a home-cooked meal during a celebratory event, or a standard menu item at a restaurant or diner, or perhaps a well-prepared lunch each day. It is the goal of this book to share some of my own unique recipes inspired by years of travels, experiences, and people. I imagine if you really reflect deeply on your own personal life experiences, there are likely a few where good food is involved. As for me, life is measured by gaining tools to thrive and truly embrace whatever comes. Through good food, memorable pleasures abound.

Through the five senses, we can explore and discover a heightened awareness of knowing and being. It is with food that any and everybody can experience some of life’s great pleasures, and to further explore a more scientific approach to food and the senses. For further information, see The Food Lab (listed in suggested book list). Being an artist myself (painter), my training included a great amount of observation. This is where the art of cooking, too, produces the greatest results—food appeal. Just as I taught many students in painting to keep a clean palette, the same is true in creating food dishes. Following basic technique is the foundation for limitless results in art, as well as cooking. Thus, learning and mastering the science and art of looking proves a useful tool in the kitchen as well. The skills I obtained through this classical approach surely is translated in the development of the recipes in this book. This new awareness translated through unique recipes will intrinsically become a part of your everyday life and doings. Human society, throughout history, has used food as a means to subsist, record, share, and even control through war and commerce. Artists, too, have been inspired by food to create genre scenes which often provide a blueprint of mankind by works of beauty, realism, or pure fantasy.

These recipes can help you, too, the reader, create exciting new memories and experiences with food.

As stated, formation of this book evolved over many years. As a child, I lived in a small, community enclave in Pennsauken Township, New Jersey. This self-sustaining community was comprised of families all with descendants from rural areas of Delaware, South Jersey, and Virginia. Just as our ancestors, as a youth, we were that protected and nurtured by my parents, grandparents, uncles, and aunts. We hunted deer, pheasant, and rabbit in the winter, and fished during the summer months, providing an abundance of food from the sea and waterways to be shared by all in the community. Many of my fondest memories as a youth were spent in nature, enjoying all its riches. Clambakes and fish fries were enjoyed at either Long Beach Island, Beach Haven or Lake Oswego.

One of the community’s great patriarch was my grandfather, Norman Carney. Known by many as Chief, he embodied the Native spirit—strong and true. I have great memories of my Pop Pop taking me on exploration and discoveries throughout the local forests and waterways. Often, he would regale me and my cousins about life for him as a youth. He told many stories of when younger, the Delaware River near its Pennsauken branch was clear enough to just reach in and grab the plentiful Shad fish, And Puchack Creek (see pic) where he taught me how to harvest perch and local catfish—a delicious treat. He lived very much in the traditions of our forebears. With