 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
|
||||||||||||||
 |
|
|||||||||||||||
 |
 |
|
||||||||||||||
 |
|
|||||||||||||||
 |
 |
|
||||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
 |
 |
 |
|
|||||||||||||
 |
|
|||||||||||||||
|
MAY 22 #547 MARYLAND WAY RECIPES
A few weeks ago Hood College in Frederick invited Jerry and Al to speak as part of a series on food and culture. Part of our talk dealt with the rise of regional cuisine in America. Here in Maryland we have very old traditions in the kitchen, and for fun Jerry took four classic recipes and updated them. The text was a wonderful cookbook called “The Maryland Way” published by the Hammond Harwood House in Annapolis. Here is what Jerry came up with. Oyster Croquettes
Mrs. William T. Murray, Anne Arundel County, p. 51 Serves 8 as an appetizer
Ingredients:
1 pint Oysters, drained and the liquor reserved 1 small yellow onion cut in quarters, skin on 1 dried bay leaf 2 cups seafood stock 2 tablespoons flour 1 tablespoon butter 1/2 cup oyster liquor 1/2 cup milk 2 sheets gelatin, softened 1/2 cup panko bread crumbs 1 lemon, zested Salt and white pepper 4 eggs, beaten 2 cups wondra flour seasoned with salt and white pepper Oil for deep frying
To poach the oysters:
In a saucepan set over medium high heat, combine the seafood stock, onion and bay leaf and bring to a boil. Reduce the heat and bring the liquid to a simmer. Gently add the oysters and cook until done but still tender, approximately 5 to 7 minutes. Remove the oysters with a slotted spoon and drain on paper towels. When cool, roughly chop the oysters.
To prepare the Croquettes
In a sauce pan set over medium heat, melt the butter until it begins to foam. Whisk in the flour to form a roux. Add the oyster liquor and the milk, whisking until smooth. Bring the mixture to boil. Add the gelatin sheets, panko crumbs, lemon zest and oysters. Cook just until the gelatin dissolves, season with salt and pepper and turn out on a platter until cool. Form the mixture into croquettes, cover in beaten egg, dredge through the wondra flour and deep fry until golden brown. Serve warm with cocktail sauce and lemon wedges.
Baby Broilers with Wild Rice Stuffing Receipts from Araby, Charles County, p.101 Serves 4
Ingredients:
2 baby broilers (approximately 3 lbs each) 1/2 cup brown basmati rice 1/2 cup long grain wild rice 1/2 cup dried cranberries 1 Earl Grey tea bag 1 tablespoon butter for stuffing plus 3 tablespoons 2 sprigs fresh thyme Salt and pepper 1 stalk celery, cleaned and brunoise 1 tablespoon fresh parsley, chopped 2 large carrots, peeled and cut into ¼ inch disks 1 large sweet onion, roughly chopped 6 cloves garlic, peeled 12 baby new potatoes 1/2 cup chicken stock 2 tablespoons brandy
To prepare the birds:
The day before, wash the birds in cold water and pat dry with paper towels. Salt the birds liberally, inside and out, and place on a platter, breast side up. Place in the refrigerator, uncovered.
To prepare the stuffing (should also be done the day before)
Bring 2 1/2 cups water, seasoned with salt and pepper, the dried cranberries, the tea bag and 1 tablespoon butter to a boil in a covered sauce pan set over medium high heat. Reduce the heat to medium low and add the wild rice. Cook for 15 minutes and add the basmati rice and thyme sprigs. Stir once and let simmer until the rice is cooked. Turn the rice out on a platter. Remove the tea bag and thyme stems. When cool, mix in the celery, parsley and adjust the seasoning. Keep cold until use.
Stuffing and roasting the birds:
Remove the birds from the refrigerator. The skin will look dry and discolored. This is the desired effect. Stuff each bird with the rice and either skewer or sew then closed. In a large roasting pan set over medium high heat, melt the 3 tablespoons of butter until just foaming. Add the carrots, onion and garlic. Cook with regular stirring until the onion begins to brown. Add the new potatoes and place the birds on top of the vegetables. Roast in a 450 degree oven for 15 minutes. Turn the heat down to 350 degrees and roast until the birds are cooked. Approximately an additional 20 to 30 minutes. Remove the birds from the pan. Spoon the vegetables onto a warm serving platter and place the birds on top. Carefully pour out and grease from the roasting pan. Away from the heat, add the brandy. Being very careful, return to the heat and flame the brandy. Add the chicken stock and with a heat proof rubber spatula, deglaze the pan. Reduce the liquid by half and pour into a sauce boat.
Carve the birds tableside and serve with stuffing, vegetables and a spoonful of sauce.
Stuffed Baked Pork Loin White House Cook Book 1887, Contee, Rhode River, Anne Arundel County, p.173 Serves 4
Ingredients
2 cups chopped Granny Smith apples 1/2 cup panko bread crumbs 1 small yellow onion, chopped 2 tablespoons light brown sugar 2 tablespoons butter plus an additional 4 tablespoons 2 tablespoons brandy 1 tablespoon fresh sage, chopped Salt and pepper 4 lbs boneless pork loin, fat left on, cut into a ½ inch sheet 1 pint apple cider, or enough to partially cover the loin.
For the stuffing:
In a large sauté pan set over medium high heat, melt the butter until it begins to foam. Add the onions and apples and cook until they become tender, stirring occasionally. Add the sugar, stirring until it dissolves. Remove from the heat and add the brandy. Carefully return to the heat and allow the brandy to flame. When the flames have stopped add the bread crumbs and sage. Stir until just combined and allow to cool.
Stuffing and roasting the ribs:
Lay the pork loin on a cutting board, long side towards you. Season with salt and pepper. Spread the stuffing evenly over the loin leaving an inch of loin exposed on the far long side. Role the loin like a jelly roll and tie with butcher’s string.
In a roasting pan with a tight fitting lid set over medium high heat, melt the butter until it begins to foam. Add the tied roast and brown on all sides Add the apple cider, cover and roast in a 325 degree oven until the meat is ust cooked through, approximately 1 hour. Remove the roast from the pan and allow to rest for 15 minutes. Slice and serve.
Mushroom Pie Receipts from Glebe kitchen, Mrs. Carroll R. Harding, Talbot County, p.197 Serves 4 to 6 as an entrée, 12 as a side dish
3 lbs assorted wild mushrooms, cleaned and rough chopped 2 tablespoons black truffle peelings 1/2 lb. butter 2 large sweet onions, chopped 2 tablespoons flour 1 cup strong chicken broth 1/2 cup Madeira wine Celery salt, salt, fresh ground black pepper and cayenne 1 lb Paté Brisée a l’Oeuf (recipe follows)
In a large sauté pan set over medium heat, toast the mushrooms until they have given up their liquid and just begin to brown. In another large sauté pan set over medium high heat, melt the butter until it begin to foam. Sauté the onions until golden brown. Add the mushrooms and truffles, mix together and place in a shallow baking dish. In a small sauce pan set over medium heat, melt the butter until just foaming. Add the flour and whisk until combined. Cook the flour until it begins to brown. Slowly add the Madeira and chicken stock and whisk until smooth and thick. Season to taste and pour over the mushrooms. Roll out the pastry dough approximately ¼ inch thick and 1 inch larger than the baking dish. Cover and crimp the ends. Using a fork, poke vent holes in the pasty. Bake in a 375 degree oven for abour 30minutes or until the pastry is golden brown.
Paté Brisée a l’Oeuf
1 1/2 cups all-purpose flour 8 Tablespoons unsalted butter, cut into small pieces and chilled 1/2 teaspoon salt 1 egg, beaten 4 Tablespoons ice water
Combine flour, butter and salt in a food processor. Process using the pulse button for four or five short pulses or until the mixture resembles coarse oat meal. Add the egg. Turn the processor on and pour the ice water into the dough just until it begins to form. Stop processing immediately. Turn the dough out onto a lightly floured surface and work it together into a ball with your hands. Place the dough onto a piece of plastic wrap and from it into a flat disc. Cover the dough completely and chill in the refrigerator for at least one hour, or up to two or three days.
|