Category Archives: American Regional Cuisine

Applesauce Cake with Caramel Glaze

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IMG_3143

Equipment:

Ingredients:

  • 1 cup unsalted butter, at room temperature
  • 2 cups brown sugar, packed
  • 1 egg
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 2 cups applesauce, unsweetened
  • 2 cups raisins
  • 1 cup walnuts, coarsely chopped

For the glaze

  • 1 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup evaporated milk

Procedure

  1. Preheat oven to 350F. Grease and flour a 10 inch tube pan
  2. Cream the butter until smooth. Gradually add the brown sugar, beating until light and fluffy.
  3. Add the egg; beat well.
  4. Sift together 2 1/2 cups of the flour, the baking soda, salt, and spices. Add to the creamed mixture in batches alternating with the applesauce. Beat well after each addition.
  5. Dredge the raisins and walnuts in the remaining flour; fold into the batter.
  6. Pour the batter into the prepared pan. Bake for 1 hour an d15 minutes or until cake tests done.
  7. Cool cake in pan 15 minutes, the invert onto a cake rack to cool completely.
  8. Meanwhile, prepare the glaze. Combine the brown sugar, butter, and milk.
  9. Heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved.
  10. Continue cooking, stirring constantly, until the mixture reaches soft-ball stage.
  11. Drizzle the hot sauce over the cooked cake.

Sauteed Soft-Shell Crabs on Fennel Salad

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Equipment:

  • Sautoir
  • Tongs
  • Mixing bowl

Ingredients:

  • 1 fennel bulb
  • 2 tbsp. raspberry vinegar
  • 6 tbsp. olive oil
  • 4 soft-shell crabs, prime grade, cleaned
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. oregano
  • Vegetable oil, as needed
  • 1 tbsp. garlic, minced

Procedure:

  1. Trim the stalks and feathery tops from the fennel. Cut the bulb in half from top to root. Slice into very thin slices.
  2. Combine the raspberry vinegar and olive oil; toss with the fennel. Correct the seasoning.
  3. Combine the flour, salt, pepper, and oregano.
  4. Dred the crabs in the seasoned flour; shake off excess flour.
  5. Heat oil over medium heat and cook garlic 1 minute.
  6. Add crabs to pan; add more oil if necessary. Cook until golden brown on both sides. When done, there should be very little or no oil left in the pan and the crabs should be covered with garlic and flour scrapings.
  7. Divide the fennel salad among 4 plates and top each salad with 1 crab.

Manhattan Clam Chowder

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Too much in the plate. Ahhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Tasted great though!

Equipment:

  • Sautoir
  • Tongs
  • Ladle

Ingredients:

  • 7 ounces clams, chopped, juice reserved
  • 2 ounces bacon, small dice
  • 2 ounces onion, small dice
  • 2 cloves garlic, minced
  • 2 ounces celery, small dice
  • 1 1/2 ounces green bell peppers, small dice
  • 1 1/2 ounces red bell peppers, small dice
  • 1 ounce carrot, small dice
  • 1 tbsp. shallots, small dice
  • 8 ounces tomato concassee
  • 5 ounces potatoes, small dice
  • 1/4 tsp. basil, minced
  • 1 tbsp. parsley, minced
  • 1/4 tsp. red pepper, ground
  • 1/4 tsp. black pepper, ground

Procedure:

  1. Add enough water to the 7 ounces of reserved clam juice to equal 6 fluid ounces .
  2. Render bacon and remove once fat has been rendered
  3. Saute onions, garlic, celery, red and green bell peppers, carrots, and shallots in bacon fat until onions are translucent
  4. Stir in the reserved clam juice and water mixture (6 ounces), additional clam juice, tomatoes, potatoes, basil, parsley, and red and black pepper
  5. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender

Red Swiss Chard and Spinach Saute

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IMG_3134

Equipment:

  • Saute pan
  • Stock pot
  • Tongs

Ingredients:

  • 6 cups spinach leaves, ribs removed, washed thoroughly
  • 6 cups red swiss chard, ribs removed, washed thoroughly
  • 2 tbsp. olive oil
  • 1/4 cup onion, minced
  • 1 tbsp. garlic, minced
  • 4 tbsp. unsalted butter
  • Salt and pepper to taste

Procedure:

  1. Bring about 3 quarts of salted water to boil
  2. Blanch the chard and spinach then shock in ice water
  3. Heat the oil over medium heat and cook onions until translucent, add garlic.
  4. Add butter and let melt.
  5. Add the spinach and chard. Cook until the liquid from the greens has evaporated and the chard is tender, 5 to 7 minutes.
  6. Adjust seasoning

Spicy Crab Soup with Crab Puffs

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Equipment:

  • Stock pot

Ingredients:

  • 2 tbsp. unsalted butter
  • 1/2 cup onion, medium dice
  • 1/2 cup celery, medium dice
  • 1 cup potato, medium dice
  • 2 cups tomatoes, medium dice
  • 1/2 cup corn kernels
  • 2 cups chicken stock
  • 1 tsp Old Bay seafood seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup crab meat, lump, thoroughly picked of shell
  • 1/2 cup green peas
  • 1 tsp. lemon juice

Procedure:

  1. Heat the butter over medium heat and cook onion until translucent
  2. Add celery
  3. Add potato, tomatoes, corn, and chicken stock
  4. Add seasonings and cook 25 minutes
  5. Add crab meat and peas, simmer 10 minutes
  6. Correct seasoning with salt, pepper, and lemon juice. Serve with crab puffs.

Crab Puffs

Equipment:

Ingredients:

  • 3 ounces crab meat
  • 1/4 cup cheddar cheese, grated
  • 1 tbsp. green onion, minced
  • 1/3 tsp. worcestershire sauce
  • 1/3 tsp. dry mustard
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1/8 tsp salt
  • 1/2 cup flour
  • 2 eggs

Procedure:

  1. Preheat oven to 400F
  2. Combine first 5 ingredients and mix well.
  3. Combine the water, butter, and salt over medium-high heat and bring to a boil. Immediately remove from heat and add the flour, beating until mixture leaves sides of pan and forms a ball.
  4. Add the eggs, one at a time, beating thoroughly after each addition.
  5. Thoroughly blend in crab mixture
  6. Drop by small teaspoonfuls onto ungreased baking sheet.
  7. Bake 15 minutes, reduce heat to 350F, and bake 10 minutes longer.

Stuffed Turkey Breast

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Here is a different way to do your turkey this Thanksgiving. Slice the breasts off the raw turkey, take the carcasses and make a stock then make a nice gravy to cover…..its’ good :)

Once you stuff it roll it and truss it, like so:

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Then cook it, slice, and serve.

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Equipment:

  • Twine
  • Roasting Pan

Ingredients:

  • Turkey with breast removed
  • Celery, small diced
  • Onions, small diced
  • Parsley, minced
  • Pine nuts, toasted and crushed
  • Unsalted peanuts, toasted and crushed
  • White wine vinegar
  • Mirepoix, medium diced

Procedure:

  1. Butterfly turkey breast
  2. Mix together rest of ingredients then stuff into turkey and truss, as shown above.
  3. Place in roasting pan and cook at 325F
  4. 45 minutes before it’s done place mirepoix in roasting pan
  5. Cook until desired temperature……….I don’t feel like getting in a debate on how you long to cook a turkey. You make it every year, cook it your way.

Enjoy,

Eric

Food From New England: More than just Chowdahhhhhhh (9 recipes…more to come)

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The whole meal deal. Pretty much Thanksgiving dinner……Thanks New England!

Boston Baked Beans

(forgot to take a picture….oh no, I’ll have to make this again!!! :)

Equipment:

  • Sauce pot

Ingredients:

  • Navy Beans, 1 cup
  • 3/4 cup salt pork, rind removed
  • 1 cup onion, medium dice
  • 2 garlic cloves, minced
  • 1/2 cup tomato, peeled, seeded, diced
  • 2 tbsp. dry mustard
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1 bay leaf
  • 1 1/2 tbsp. cider vinegar
  • Salt and pepper, to taste

Procedure:

  1. Rinse the beans, pick over to remove any small stones, and cover with cold water. Let stand overnight. Drain
  2. Add half of the salt pork to the beans, add water cover; cover and simmer till beans are tender, about 1 hour.
  3. Drain, reserving 2cups of the liquid, adding more water if necessary.
  4. Dice the salt pork. Set beans aside
  5. Preheat the oven to 300F
  6. Place cooking liquid in large saucepan with the garlic, tomato, salt and pepper, mustard, molasses, brown sugar; bay leaf, vinegar. Simmer 2 minutes
  7. Cut remaining salt pork into thin slices and score crosswise so they will not curl during cooking.
  8. Line the bottom of a 2-quart bean pot or casserole with the diced salt pork and the onion. Place the drained beans on top
  9. Pour the simmered mixture over. Top with the sliced salt pork
  10. Cover and bake for 3 hours, checking occasionally to be sure the liquid is just barely covering the beans. After 2 hours, remove the cover and cook for 1 hour more. Remove the strips of salt pork and stir the pot before serving.

Cranberry Sauce

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Equipment:

  • Sauce pot

Ingredients:

  • 1/2 cup granulated sugar
  • 2 tbsp. orange juice
  • 1/4 cup water
  • 3 cups cranberries
  • Pinch of cinnamon

Procedure:

  1. Combine the sugar, orange juice, and water in a pan and bring to a boil.
  2. Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15 minutes. Simmer for 5 more minutes or until reduced to desired consistency.
  3. Remove from heat, cool, and refrigerate

Peach and Blueberry Cobbler

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Equipment:

  • Whisk
  • Mixing Bowl
  • Baking Dish

Ingredients:

  • 1 1/2 cups peaches, medium diced
  • 1 cup blueberries
  • tbsp. granulated sugar

for crust

  • 1 cup ap-flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. unsalted butter
  • 1 egg
  • 2 tbsp. milk

Procedure:

  1. Preheat oven to 350F
  2. Toss the peaches and blueberries with sugar to coat evenly
  3. Place the fruit in a baking dish
  4. Sift together the flour, sugar, baking powder, and salt
  5. Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.
  6. Whisk the egg and milk together
  7. Add to the flour mixture and mix just until dough sticks together; knead gently.
  8. Divide into 8 small or 4 large biscuits and cover the top of the fruit.
  9. Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.
  10. Allow the cobbler to cool slightly before serving
  11. Serve warm with cream, whipped cream, or ice cream.

Green Beans with Fried Onions

(it’s on the big plate at the top)

Equipment:

  • Stock Pot
  • Strainer
  • Deep Fryer

Ingredients:

  • 2 cups Green Beans
  • 1/2 cup Onions, thinly sliced
  • 1/2 cup flour
  • 2 tbsp. butter
  • 1 cup mushrooms, sliced

Procedure:

  1. Cook the green beans in boiling salt water until tender
  2. Shock the green beans in an ice-water bath and reserve
  3. Soak the onions in ice water for 1 hour. Drain and dry the onions thoroughly, then toss them in the seasoned flour mixture until they are coated.
  4. Shake off the excess flour and deep-fry at 375f until golden brown and crispy
  5. Melt the butter and saute the mushrooms over medium-high heat until tender, add the green beans and heat thoroughly. Top with the fried onions just before serving.

Mashed Sweet Potatoes

(Didn’t make it in class)

Equipment:

  • Food Mill
  • Small stock pot

Ingredients:

  • 20 ounces sweet potatoes, peeled, quartered
  • 1/2 tsp. salt
  • 6 tbsp. heavy cream
  • 1/4 cup soft butter

Procedure:

  1. Prepare the sweet potatoes, cover with water, and season with salt. Bring to a boil then turn down the heat and simmer until tender, approximately 25 minutes.
  2. When the sweet potatoes are fork-tender, drain and let the steam escape. Put them through a food mill.
  3. Add butter and cream. Mix and correct seasoning.

Horseradish Sauce, Version 1

(Nope)

Ingredients:

  • 2 tbsp. horseradish
  • 1 cup sour cream
  • 1 tbsp. lemon juice
  • Dash tabasco
  • 1 tsp. salt

Procedure:

  1. Combine, mix until smooth, and chill

Horseradish Sauce, Version 2

(uh uh)

Ingredients:

  • 2 tbsp. horseradish
  • 1/4 cup dijon mustard
  • 2 tsp. lemon juice
  • 1/2 cup whipping cream

Procedure:

  1. Combine first three ingredients
  2. Beat whipping cream until soft peaks form. Fold in first 3 ingredients. Cover and chill 1 hour.

Corn Bread

(Ummmmmmm)

Ingredients:

  • 2/3 cups butter
  • 1 cup sugar
  • 3 eggs
  • 4 1/2 tsp. baking powder
  • 1 2/3 cups milk
  • 2 1/3 cups flour
  • 1 cup cornmeal

Procedure:

  1. Cream butter and sugar
  2. Combine eggs and milk
  3. Combine flour, cornmeal, baking powder and salt
  4. Add creamed mixture alternatively with egg mixture
  5. Pour into 13x9x2 baking pan
  6. Bake at 400 degrees for 22-27 minutes, or until toothpick comes out clean

Steamed Clams Buerre Blanc

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Ingredients:

  • Clams
  • Parsley, minced
  • Tarragon, minced (optional)
  • White wine
  • Salt and pepper
  • Butter

Procedure:

  1. Steam clams
  2. Pour small amount of water, parsley, white wine, salt and pepper in small pan, reduce
  3. Remove from heat stir in butter
  4. Serve over clams