Hey JazzFoodie Fans, I just finished a fabulous read entitled, Harlem in Montmartre by William Shack. Shack gives a fascinating look at this extraordinary cultural moment when African American musicians left the discrimination and racism they experienced in American culture to pursue a life and their art in bohemian Europe. This was a dynamic community of African American jazz musicians and artists who were free to create a vibrant musical scene introducing jazz to the French. The Harlem Renaissance was thriving across the Atlantic however the entertainers in Montmartre became the epicenter of the Parisian scene. It made a fascinating contribution to jazz culture that thrived for two decades until the occupation of the city by German troops on June 18, 1940. Shack features and highlights some of the principal players that shaped the jazz scene in Montmartre folks like Josephine Baker, Sidney Bechet, and Bricktop. Shack, an anthropologist took a closer look at the musicians’ experiences, the settings in which they performed, and the response of French audiences.
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“Jazz is like a banana—it has to be consumed on the spot,” ~ Sartre
With that theme in mind, I absolutely love this recipe of Ratatouille and the video is a fun way to present it along with the recipe. Peace & Love Out! JBC Bon Appétit!
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1 Onion chopped
2 carrots chopped
2 stalks of celery chopped
1 Tbs. butter and olive oil
1 Tbs. garlic minced
1 ea. yellow, red Fabiano peppers seeded and veins removed and chopped
2 chili peppers chopped
20 oz. can of crushed tomatoes
1 Tsp. Italian seasoning (if want totally French way Herbs de Provence)
6 leaves of fresh Basil
Salt and Pepper to taste
Sliced vegetables for Topping:
2 Yellow squash
I use a Mandolin to ensure that all of the veggies are evenly sliced (1/16”) with the exception of the Roma tomatoes I slice them with a serrated knife.
2-4 Tbs. Olive Oil with thyme leaves, crushed garlic (1 tbs.) and salt and pepper
Drizzle on top as seen in the video
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