Cook’s Pantry

love, grace and value are key for this family

That family from Hilldale High is important School, knew they wanted to Jessica to come back to live in and Phan Muskogee. When the Nguyen is evident in every- opportunity arose to purthing they do. First chase property in the and foremost in their downtown area, they lives are their two The Cook’s Pantry saw it as a chance to small children who often accompany their Melony Carey help strengthen the local economy. parents to their new shop, Queen “We see so much love and hard City Oil and Vinegar located on work put into our downtown,” Main Street in Muskogee. The Jessica said. “There are so many Nguyens also consider themselves incredible shops in the area. We lucky to be a part of the downtown are excited to watch downtown conMuskogee family, including cus- tinue to grow and see our children tomers and fellow shop owners. have a place to spend time as they

Jessica and Phan, who graduated grow, too.”

Photos by Mandy Corbell

Jessica and Phan Nguyen turn cooking time into family time.

Everyone gets in on the action in preparing the meal. The Nguyen’s daughter pokes holes in the rosemary focaccia bread while their son cracks eggs for the blood orange brownies.

The Nguyens had come across some quality olive oils while traveling and wanted to bring those same healthful products to others.

“We loved these products for their wholesome purity,” Jessica said. “We also wanted to keep our Muskogee roots as much as possible while designing our business. We chose Queen City Oil and Vinegar as a tribute to our town, which was once considered the Queen City of the Southwest.”

The Nguyens believe that their products represent a large part of the relationships that their customers build over meals with people they love. They agree that now more than ever, we need to give others love, grace and value. They live this philosophy every day by creating a space where people who walk through their doors can feel a sense of peace, a welcoming atmosphere, and a place to take a breath from everything happening all around them.

Family also played a part in shaping the couple’s culinary skills. Phan’s late sister, Lisa Ousley, was a well-known cook and baker

LEFT: The Nguyen’s son, Jude, is quite the chef, stirring up a batch of blood orange brownies.

BELOW: Jessica Nguyen drizzles extra virgin olive oil over the top of the rosemary focaccia bread dough.

in the area cherished for her generosity with food.

“We spent countless hours in the kitchen,” Jessica recalls. “She taught me all I know about how to cook and how to ‘correctly’ cut brownies. She will forever be our head chef, and our son, Jude, is quickly following in her footsteps.”

The Nguyens can often be found cooking meals together with their children, 4-yearold son Jude especially, handling cracking eggs, stirring ingredients, and honing his skills expertly.

If family is foremost with the Nguyens then love is the foundation of everything they do. “All of our parents and siblings have been our backbone,” says Jessica. ”We could not have started our journey and continued without them. We know God called us to a mission to love others, even if it is through the way of oils, vinegars, coffees and so much more!” Here the Nguyens share some easy favorite family recipes that readers will love, too.

RIGHT: The beautiful glaze on the brownies comes from using blood orange olive oil in place of vegetable oil.

BELOW: Potatoes roasted in Queen City signature olive oil create a gourmet side dish.

An easy but delicious meal can be prepared by adding a flavored garlic to simple pasta along with chopped fresh spinach and bruschetta seasoning. Top with fresh Parmesan.

A variety of flavorful oils and vinegars can be combined to make delicious dipping sauces.

Blood Orange Brownies

1 box brownie mix of your choice

Follow directions on the box, replacing regular vegetable oil with Blood Orange Olive Oil. Bake according to directions. Cut into squares and enjoy. Drizzle with Chocolate Balsamic Vinegar for a sophisticated taste.

Focaccia Drizzled with rosemary Olive Oil

1 1/3 cup warm water 2 teaspoons sugar or honey 1 0.25 oz. package active dry yeast 3 1/2 cups all-purpose flour 1/4 cup Parmesan Garlic and Rosemary

Olive Oil, plus more for drizzling 2 teaspoons flaky sea salt, plus more for sprinkling 2 sprigs fresh rosemary

Add warm water and sugar or honey to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.

Knead the dough by setting the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)

The dough will rise two times. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.

Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.

Preheat oven to 400 degrees. Transfer the dough to a large parchment-covered baking sheet or press it into a 9 x 13-inch baking dish. Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.

Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

MLK Day ParaDe

This year's Martin Luther King Jr. Day parade was the first parade to take place since the MLK parade last year. COVID-19 has prompted either the cancellation or alteration of format to the city's usual lineup of parades.

Photos by Cathy Spaulding

ag aPPreciation Dinner

The Greater Muskogee Area Chamber of Commerce decided to change its annual Ag Appreciation Dinner to drive-thru to prevent potential spread of the coronavirus.

Photos by Cathy Spaulding

READY FOR YOUR ARRIVAL

Gathering with loved ones means more than ever. Laugh, hug, play and relax. The eight hotels and resorts along Alabama’s Robert Trent Jones Golf Trail offer legendary locations to safely reconnect. From the shores of the Tennessee River to Mobile Bay, come experience world-class hospitality in picturesque settings. Plunge into resort pools. Relax in luxury spas. Play RTJ golf. Enjoy farm-to-table cuisine. We are open and will be here waiting for you. Visit rtjresorts.com.