In The Kitchen: Emma Anderson
Emma Anderson was born on June 20, 1920, in rural Georgia. Soon after her birth, the family moved to St. Augustine, Florida and settled there. In her youth, Emma's cooking skill was cultivated in her southern kitchen. In 1942, at age 22, she moved to New York City to look for work. Because of her extraordinary cooking ability she had no problem finding a job. Over the last fifty years, Emma has held many positions. Included on the list of her distinguished employers is Muriel Reese of New York City, John Whitworth of Millbrook, New York, and Mr. and Mrs. Andrew Nieporent of New York City, the parents of world-famous restaurateur Drew Nieporent.(Montrachet, Nobu, Layla, Zeppole, and Tribeca Grill)
When Emma came to work as housekeeper for the Nieporent family, Drew was two years old. Drew spent a lot of time with Emma in the kitchen. At a very young age, he showed an unusual interest in cooking and was very eager to learn. Emma says that Drew was always looking inside of her pots, trying to figure things out. Emma often had to say,"Drew! Get out of my pots!"
Drew was truly inspired by Emma. From boyhood to manhood, during the countless hours that Drew and Emma spent together, he received an abundance of culinary wisdom. Emma was employed by the Nieporents for over forty years and is a beloved member of the family. Now, in her 80's, Emma Anderson is still practicing her magic cookery, as a volunteer in the kitchen of her Greater Hood A.M.E. Zion Church in Harlem. Emma has many fabulous recipes to share with the world: Try these!
Sherry-Glazed Spare-ribs
1 side of spareribs, about 2lbs. 2 tablespoons of minced onions
1 8-ounce can of tomato sauce 1 clove of garlic
1 cup of sherry 1/4 teaspoon
Worcestershire Sauce
1/2 cup of honey salt and pepper to taste
2 tablespoons of wine vinegar
Sprinkle salt and pepper over ribs. Bake in a shallow pan at 400 for 40 minutes.
Drain off fat. Combine tomato sauce, sherry, honey, vinegar, onion, garlic, and Worcestershire Sauce; pour over ribs. Cook one hour longer at 400.
Serves 2 - 3.
Macaroni Casserole
1 cup of macaroni (cooked) 1 tablespoon of grated onion
1 cup of milk 1/2 cup of chopped pimientos
1 cup of fresh bread crumbs 1 tablespoon of chopped parsley
3 eggs 1 cup of grated American cheese
1/2 stick of butter 1 teaspoon of salt
Mix all ingredients together and bake 45 minutes at 350 degrees. For best results insert casserole dish inside a larger pan filled with water while baking.
