Tag Archives: Selma Cafe Ann Arbor

Selma Holiday Cookie Party

The first annual Selma Holiday Cookie Swap and Bake Sale was a success. Six of us baked the night away, and several others generously donated their time and baking skills and brought some cooke to swap and for the bake sale. The cookie featured were the decorated beauties shown above, my sugar cookie dipped in chocolate glaze and candy cane dust, swedish butter cookies, classic chocolate chip, chocolate crinkles cookies, chocolate chocolate chip, fruit bar cookies,  pecan bars, and praline candy.  In the end we ended up with more then twenty plates of assorted cookies for the bake sale.

Thanks to everyone who participated. Happy holidays.

CB

My FM@Selma

FM@Selma with Guest Cook: Me

Ann Arbor Food

Buttermilk biscuit w/pork sausage and country gravy

Here is a picture of my breakfast special I made as volunteer guest cook for Friday Mornings (FM) @ Selma.

The daily special I offered was a fresh buttermilk biscuit with pork sausage, and country gravy. Diners also had the option of having an egg and cheese biscuit and an egg, cheese and bacon biscuit. Some also opted for an off the menu sausage, egg and cheese with country gravy biscuit. The sides were both white potato and sweet potato home fries, country greens, and a small serving of apple crisp.

I spent most of the time at the biscuit making station and behind the stove. The guests I did talked to love my meal. It was a lot of fun and I was happy I was able to contribute to the great work that Lisa, Jeff and the rest of the Volunteers are doing at FM@Selma. The hard part for me was waking up that early.

Jeff and Lisa are always looking for people to help out in various positions: guest chef, thursday night prep cook, servers, friday morning cooks, dish/clean up. Some of the guest chefs/cooks work in restaurants, while others like myself are home cooks. All are welcomed, so if you have an idea for a FM@Selma and want to guest chef a meal run it by Jeff and Lisa. Volunteers get free food and it is a lot fun. Any amount of time offered to help out is appreciated. If interested contact Lisa: lisagottlieb@hotmail.com or (734)-417-1144

Here are some pics and a buttermilk biscuit recipe.

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Lisa’s Sister on KP potato detail

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sausage prep

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Cooking off the sausage

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Ready for Breakfast

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Potatoes for 70

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Home fries in action

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Biscuit: The Star of the Show

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Jeff and Garin in action

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Tribute picture to bacon

Buttermilk Biscuits:
Make 7-9,  using large size or soup can size biscuit cutter. Recipe can be doubled.

I was too busy at selma to take a pictures of each step. The next time I make biscuits, I will update this post with step by step pictures. I provided a few local Ann Arbor, Michigan sources from ingredients. Biscuit can be a favorite food item that for the most part can be sourced locally and enjoyed year round.

Ingredients

2 cups Westwind white pastry flour

1 cup of cold Calder Dairy buttermilk

1/2 stick of cold Calder Dairy unsalted butter

4 teaspoons of baking powder

1/4 teaspoon baking powder

3/4 teaspoon of kosher salt

Melted butter

Procedure:

Combine the flour, baking powder, baking soda and salt in a bowl. Chopped up the butter and add to the dry mix. With your finger, pinch and break up the butter until the flour and butter mixture has a sandy, combined consistency with a some pea size chunks of the butter mixed in. You can combine the dry ingredients and the cold butter in a food processor with a metal blade and pulsing to combine.

Make a well with your dry ingredients and butter mixture in your bowl. Add the cold buttermilk and mix together with a fork just until they come together, about 10-20 strokes. It will be very wet and sticky.

On a very well floured surface, dump the out the dough making sure to scrap the sides of the bowl to get all of it. Flour the top of the dough/blob and gently pat it down flat with very well floured hands. Fold the dough in half and gently knead together. Dust with a little flour and fold and gently knead again 2-3 more times. Flour your surface under the dough and flatten out your with a well floured rolling pin dough to a thickness of 1 1/2 inches, to 1 inch depending on how big you prefer.

Fill a small bowl flour. Using a biscuit cutter or a clean soup can, place your cutter into the bowl of flour, then in a straight down then up motion cut out a biscuit from your flatten down. Don’t use a twisting motion at anytime when cutting out your biscuits. This will create a seal around the sides of the biscuit and prevent them from rising result in dense and not light fluffy biscuits.

Cut out all of the biscuits you can from your first pass with the dough. Place the biscuits on a parchment paper lined baking sheet, placing them right next to each other close but not toughing in a 3 x3 pattern.

Take all of the scraps and knead them together, flatten, and cut for a second pass. These biscuit from the second pass with be slightly more worked and not as light, but they are still great. Form, knead and cut the rest for a third pass. If there is any remaining scraps, I like you roll it into a snake shape and place it on the side of a row.

Bake in a preheat 450 degree oven for 10-15 minute until golden brown. Brush with melted butter (optional). Cut apart and cool slightly before eating.

Top with your favorite toppings, butter and jam, ham and cheese, honey or sorghum syrup, sausage and gravy, fried chicken and gravy, or eat with a hearty soup.

Breakfast @ Selma Crew

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Selma Crew Chopping Veggies

This was the first time working on the volunteer crew for breakfast@Selma, a friday morning charity breakfast and community get together in Ann Arbor.

Friday mornings at Selma: Jeff McCabe and Lisa Gottlieb host a friday morning breakfasts from 6:30-10:00am at 722 Soule Blvd.
For more info email: lisagottlieb@hotmail.com

I worked both the Thursday night prep session and I jumped in Friday for dishes and to wait on tables. If you have the time, I highly recommend jumping in on a shift. Jeff and Lisa are flexible and open to any time you are willing to be there to help.

I will be the guest cook next week, so I wanted to get a feel for the behinds the scene. The thursday night crew has a lot of fun, and the work gets done pretty quickly.

There are no pictures of the food on Friday, sorry. I was so busy that I forget to take them. The great thing about Selma is that there is always something new every week.

The guest chef is Heather Leavitt went to study art in Florence and found food.  She works as a server and line cook for eve – the restaurant, while developing her business: Cakes by Heather Anne (and soon to be sweetheatheranne.com).  She recently appeared on the Food Network’ Last Cake Standing with Courtney Clark of Cake Nouveau.  Heather’s work first caught my eye when she was displaying giant art cakes at Morgan and York a couple years ago, themed on various area businesses such as Roos Roast, Harnois Chickens and Durham’s Tracklements.  She loves the local.  Heather teams up with fellow eve line cook Roberto (Beto) Dominguez to bring you:

Beto’s Pork Tamales with red sauce  served with a side of mixed greens tossed with cilantro corn salsa

Spicy Greens and Cilantro Corn Salsa topped with Sunny-side up eggs

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Thursday Night Crew meal:  A fun plate of beans, chips, some veggies and pie and ice cream

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Carrot Totem

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Happy Crew with Peppers

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Cooking tortilla

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Making Tamales

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The finishes tamales ready to be steamed

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Birthday at Selma

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Selma Chickens

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Breakfast at Selma: Good Eats and Nice Company

Ann Arbor Food I had been meaning to get to a breakfast at Selma for a few week, but I always get up late. Breakfast at Selma are from 6:30-10:00am, and  located at 722 Soule Blvd in the home of Jeff McCage and Lisa Gottlieb. The meals are sponsored through an association with the non-profit organization, Slow Food  Huron Valley, which make it possible to offer home cooked food in their home for a donation.

According to their website:

SELMA is the Soule-Eberwhite-Liberty-Madison-Affiliation. Friday Mornings @ SELMA is a local-foods breakfast salon, offering a gathering place of friends and community that imagine a new, growing, vital, regional food economy – every Friday morning on the Westside of Ann Arbor.

When you get there, you will see an abundant garden in the front yard with gnomes,flowers, herbs, tomatoes and a worm compost bin. When you get in the door you are welcomed and ask to sign in and grab a name tag from the ones hanging on the board. There was not one for Brian, so I made a new one.

There are a few rooms to sit. There is a large island in the kitchen like a dine counter, a dinning room with a long table and a few rooms and corners of the house with assorted lounge chairs and couches. The place was full when I arrive at 9:30am with 30-40 people.

Seating was limited and communal. You can expect to sit with other people, no table by yourself stuff. I was seated at a table with two nice students from U of M. They were fun and I enjoy our conversation. I really enjoyed the community aspect of Selma. It sure beat going to a diner alone and staring into my coffee cup all meal.

On the menu was an eggs benedict, eggs with tomato with a salmon hollandaise sauce, pancakes with a fresh peach sauce, and a french toast with homemade sausage, and a yogurt parfait. I had the eggs which was a tough choice because they all looked great. Next time, I will have to come with a few people so we can all share. The sauce for the eggs was rich, tangy with a great balance of smoke salmon flavor. There was a coffee and tea self serve table, which I assume was part of the meal, but I did not have any. The cost was a suggested donation of $10-15. There were cups on the table to put your money.

It felt more like a breakfast party more than a diner, which was nice. I walk around the backyard a little to visit the chickens. In the front yard, I noticed some beefsteak leaves also known as shiso in japanese cooking. The plant hand gone to seed and I was excited to ask Jeff if I could have some to use for a batch of fragrant sauerkraut. He said sure, take as much as you want.

Beef Steak (Shiso) Plant

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Pancakes with peach sauce and home made sausage

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The Selma Chickens

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Stocking up on Chili Sauce

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The Counter

 

Front yard tool shed

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Selma Cafe: Charity Dinner by Tammy’s Tastings

Another great meal, created and hosted by Tammy Coxen of Tammys Tastings. This meal was to support the Selma Cafe which hosts friday morning meals. Also in attendance was the creators of the  Bona Sera Secret Supper Club. So many local foodies in one place.

My first batch of pea shoot, microgreens were ready, and I brought them along for people to try. Tammy included them with her first course, a mushroom tart. The pea shoots provided a fresh, sweet balance to the richness of the tart. The microgreens were a hit. Jeff McCabe, one of the creators of Selma Cafe who is also hosting the Home Grown Festival, offered me a table at the festival to sample and promote my microgreens. Hope to see you there. The event is in two weeks and he says that there could be 3000 people in attendance. I thought about my microgreen mini farm that currently consists of eight trays in my backyard and realized I have to get a lot more trays going to prepare for this event.

The Meal: It was all great. Big stand outs were the mushroom tarts, the carrot soup with Iranian pistachios, the lamb chop, and the Panna Cotta with peaches, which left us all speechless.

Yellow Oyster Mushrooms Tart (w/pea shoot microgreens)

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Heirloom Tomato Napoleon w/basil oil and fresh mozzarella

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Carrot Soup w/Iranian pistachios, hazelnut oil, maple syrup and chives

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Salad w/roasted fennel and beets

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Confit Byaldi w/lake trout, w/ herb oil

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Lamb Rib Chop w/cassoulet of summer beans

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Cheese Plate w/raw honey, marinated raisins, and preserves

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Panna Cotta w/poached peaches and balsamic vinegar

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Petit Fours

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