GADGET GIRL

GADGET GIRL

Some days it seems as though I go about life as if food is everything. Let's be honest, I treat it that way. This is especially surprising to me and members of my family because as a youth, I couldn't have cared less about food or eating. My mother often says that I spent most of my time with my nose in a book. The only way that I could get nutrition in the early days was in the form of a protein drink. Who had time to sit and eat when there were more pressing issues to attend. I still love reading any and everything that I get my hands on or that attracts my eyes. Most of my studies outside of school were about the environment and agriculture. Growing up on a farm, I have always known the impact that food has on the environment, our health, labor, politics, racial inequities, justice and society.

But I have learned plenty over the past 40 years and I have evolved. I still struggle with the challenges of my relationship with food and the impact of food on the planet. But as I exercise my creative voice in a different way, I focus on better sustainability. Also, I find much joy in the celebration of the contributions of average people like chefs and cooks, especially those in the black community. This week, I want to spotlight a young pastry cook whose invention has made an indelible mark.

With all of the modern technology and gadgets that we have specifically for the pleasure of baking, many people still think that it’s a difficult chore. Imagine if you didn't have a choice. What if baking was your unpaid job which your very life depended on getting the work done and done well. If you have ever flipped a pancake or turned a crab cake or any number of tasks which required the use of a spatula, you can thank Anna May Mangin. Anna May was born in Louisiana, October 1854. In her quest to make her own work as a baker a little less cumbersome, she created the tool that she called the "Pastry Fork" in 1891. The tool was modernized and in its evolution it became the spatula. On March 1st, 1892 she was awarded a patent for her invention. Slaves had never been considered people. In the United States, they were not considered citizens, therefore, leaving them without rights. The right to apply for or own a patent for their own inventions was not even a dream for Blacks. Therefore, most of their inventions were stolen or contributed to others. All of the inventions made by African Americans can make it easier for you to imagine just how much more these contributions would be if full credit had been given to those who were not considered worthy to receive it. Consider the following inventions:

• The Clock (Benjamin Banneker)

• The Traffic Signal (Garret Morgan)

• The Ironing Board (Sarah Boone)

• The Mailbox (Phillip Downing)

• The Artificial Heart Pacemaker Control Unit (Otis Boykin)

• The Closed Circuit Television Security (Marie Van Brittan Brown)

I can go on and on. Pretty much makes the case for reparations. However, Anna May Mangin was the exception and the first African American female to be granted a patent.

I imagine that Anna May Mangin was responsible for whipping up a mess of Hand Pies. These tasty delights were served at breakfast or tea time. During the Summer Hand Pies were filled with fresh Berries, salt and lemon. Like most chefs, I adore my gadgets. I’ll spend some time this Valentine’s Day with my gadget and first love, my Cuisinart Food Processor. What is your go to gadget that makes your heart happy in your kitchen?

Mixed Berry Hand Pies

INGREDIENTS

FOR THE DOUGH:

AP Flour, for dusting

1 recipe of Flaky Pie Crust

2 large eggs, lightly beaten with a pinch of fine sea salt, for the egg wash

FOR THE FILLING;

2 cups mixed fresh berries, such as fresh sliced strawberries, or whole blackberries, raspberries or blueberries (frozen won't do)

1/2 granulated sugar

1 teaspoon cornstarch

1 teaspoon freshly grated lemon zest plus 4 teaspoons fresh lemon juice

1/4 teaspoon fine sea salt

PREPARATION

1) On a floured surface, roll out each disk of dough into a 10-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's ok if the overlap), cover and refrigerate until firm, at least 10 minutes.

2) Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.

3) Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)

4) Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edges of each hand pie. Repeat with remaining disks.

5) Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.

6) When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.

7) Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 minutes, until bubbly. Let cool for 10 minutes, then serve warm.

8) The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.