A cookbook for LGBT gourmets

By |2011-06-02T09:00:00-04:00June 2nd, 2011|Guides|

Too many cooks spoil the broth, so the well known saying goes. Believe it or not, Julia Child was one. In addition to being a sometime World War II spy recruit, Julia was – tell us it isn’t so – homophobic. Quite.
Seems back in 1992 she was sued for blocking a gay chef from getting an executive position with the American Institute for Wine and Food. She was none too happy with gays as “next year’s competition.” As chefs, that is.
Times have changed. Out magazine now lists 10 of the top gay American chefs. Each creating tempting, scrumptious, mouthwatering, glorious dinners, desserts, salads, entrees – all with panache, unique rainbow flair.
Says Out, “These queer chefs command some of the top kitchens in the world. As a group they have one thing in common – a passion for great cuisine.”
It must have been an oversight on some editor’s part not to have included master chefs from our turkey neck of the woods. Ferndale. Royal Oak. Detroit. There are many. Members of MCC-Detroit. Sharing 350 choice recipes that are, as a brand-new, church-sponsored cookbook containing them, puts it, “Simply Divine!” (Have a blessed baster.)
The 184-page, three-ring, vinyl binder compendium – featuring cover art by starving artist Charles Alexander – offers lots of inspirational taste treats: appetizers, beverages, soups, salads, vegetables, main dishes, bread rolls, desserts, and (truly) miscellaneous creations.
Under the latter cornucopia there’s Shirley Harris’ “Heart Attack on a Plate” Mac and Cheese. Adds chef Shirley, “This evolved when my folks were just married. Dad kept asking for more cheese. More cheese. So, mom used 3 pounds! She lived to 86. Dad’s going strong at 90!”
Under “Main Dishes” there are 26 recipes contributed by svelte-hearted Rev. Deb Dysert. (How she finds time to cook, teach school, and preach – dieting, as a now-and-then avocation – is transcendental.) Her “Best Way to Roast A Turkey” offers expert advice for novice and pro alike. Get stuffed!
Marion Cenci, a straight ally MCC congregant, likes chicken. Her taste pleasers include: “Chicken Fingers,” “Chicken ‘N Stuffing Scallop,” “Chicken Nuggets,” and “Easy Parmesan Garlic Chicken.”
She coerced her mom, Millie, to offer, a tried-and-true, “Baked Salmon Supreme.”
Jerry Beaupied, who bottles and markets his own series of delicate and delightful cooking spices, offers here’s how to prepare a “Standing Rib Roast.” Says Jerry, “Start about 24 hours before you plan on cooking the roast.” Obviously a well-seasoned comment. Haste makes waist.
Walt Grisdale, MCC-D board member and cookbook team coordinator, stirs in with “Walt’s Kapusta,” assuring would-be chefs that for starters the dish is thoroughly respectable. “Like many Polish dishes, the ingredients may differ from mom to mom, but one’s own Kapusta is always a tasty dish for you and your company.”
Walt also has a hankering for “Irish Coffee Pie.” Ingredients: cold milk, Irish whiskey, instant vanilla pudding, instant coffee, Graham cracker crust, toasted coconut. “Pour into pie shell. Chill 4 hours. Sprinkle coconut on top.” One slice should suffice. But, of course, never on Sunday, or during an Irish wake.
“Simply Divine Recipes,” suggested as a goodwill fundraiser for MCC-Detroit by member and cookbook co-cordinator Cheryl Ferguson and digitally formatted by graphic designer/photographer Chrissy Surewater, was three months in preparing, four months in printing, debuting on Mother’s Day. Available at Hart Plaza Pride Fest 2011.
Copies of “Simply Divine Recipes” are $19.95. Contact the church office at 248-399-7741. Email [email protected] Tell ‘um Julia sent you. (Posthumously.)

About the Author:

Charles Alexander