Dining-In: A Culinary Tour of America-Frederick, Maryland

  
The Location: Frederick, Maryland

2013 population: 66,893; 58.2% white, 14.9% Hispanic. Per capita income: $32,998.

Before the European invasion, the area around Frederick was used by tribes of the Iroquois nation as a passageway on their hunting travels. The city of Frederick was founded in 1745, as Frederick Town, by Daniel Dulary. It was inhabited by mostly German immigrants, including a large German Jewish community; so much so, that the town was entirely German-speaking until the first wave of Irish immigrants came and settled there in the mid 1840's. The Irish had left Ireland to escape the Great Famine, and brought with them the English language that would end up becoming the predominant language of the town. In time, Frederick would grow to become a religious, legal, economic, and mining center for the region. The Baltimore and Ohio(B&O) Railroad came to town in 1831. By the 1850's, Frederick was connected to St. Louis and Chicago, via the railroad.

During the Civil War, Maryland was in a unique position. It was a border state, lying on the Mason-Dixon line. It was a slave-owning state, and yet it did not secede the union. It fought for the Union, and would end up being the site of many a battle. Frederick itself housed several hospitals to care for the wounded, and was also a passageway for escaping slaves on their way north to freedom. After the war, Maryland imposed segregation in all public places. It would not be until 1921 that the first African American high school was established.

Firefly Fan Factoid: Those of you familiar with the tv show, Firefly, may find this interesting: In 1864, a Confederate General by the name of Jubal Early came to Frederick and demanded a ransom of $200,000 to be paid to him or he would burn the town down. Town officials raised the ransom by going to all the town's banks and getting them to contribute to it. Once the ransom had been paid, General Early honored the agreement, and left the town unharmed.

The Food: "Crab" Cakes and Old Bay Seasoned Pork Chops
The state of Maryland is known for a couple of specific foods: crab cakes, and Old Bay seasoning. There was really no way to avoid this if I wanted to do the state justice. Here's the problem though: I don't like crab. I never have. So, what was I to do? I had to honor the crab cake, but I wasn't about to eat it. And then I found it...A recipe that would end up being my salvation: a vegetarian crab cake. A zucchini cake, to be specific. The zucchini stands in for the crab, but is prepared in the exact same way. It was the perfect solution! The recipe also had Old Bay seasoning in it, so that was even better! But one cannot live on zucchini cakes alone, so enter, the pork chop recipe. It's marinated in Old Bay seasoning, so it would feature prominently. Perfect!

Old Bay seasoning has its start in the early 1900's, in Chesapeake Bay. It was created by a Jewish German immigrant named Gustav Brunn. Many seafood seasonings were created around that time, but Old Bay is the one that survived. It has become synonymous with the state of Maryland. There was no way I could not feature it in this week's meal. There was just one problem: I couldn't find any. I went to two grocery stores and couldn't find it in bulk format or canned. Seriously, how hard is it to find this stuff? It's usually everywhere, right? Apparently Seattle doesn't do Old Bay seasoning that much...Fortunately I had found a knock-off recipe online and could make it myself. According to what I read, the seasonings are all listed on the container, so it's not too hard to figure out how to make it for yourself. But there was another problem: It's nearly a two to one ratio of salt to celery seed. Now, as you know from this blog, I cannot stand the taste of celery. There was no way I could use it as it was written. I had to change it. But how? What to use instead of celery seed but would still be keeping with the idea of a seafood seasoning? I decided that even though it would change the flavor significantly, I would substitute dill for the celery seed. I adore dill and it's a natural pairing for seafood. I've never actually had Old Bay seasoning before, so I don't know what it should taste like. I realized I was probably bastardizing a time-honored, tried-and-true tradition, but too bad. I had to be able to stomach it, right?! So, I told my sister what I was doing and that I should call it New Bay seasoning and she suggested Elliot Bay seasoning since we're here in Seattle. So, Elliot Bay seasoning it is!!

Making a seasoning blend is super easy and usually is far less expensive than buying a jar of it. Because you control the spices, you control how hot or not it is, and how fresh the spices are. If you don't have one already, I highly recommend getting a small coffee grinder that you use only for grinding spices. It really is the best way to crush spices. But keep it just for spices, because the flavors would mix with the coffee if you used it for both.

Summer's "Elliot Bay" Seasoning:
 3 Tbsp. kosher salt
1 1/2 Tbsp. dill weed
1 1/4 tsp. dry mustard powder
1 tsp. crushed red pepper flakes(the original recipe says to grind these, but do so at your own risk. These are very spicy and if you inhale any of that dust, you will regret it. And also sneeze all over the place. I kept mine whole.)
1 tsp. freshly ground black pepper
1 tsp. ground bay leaves(Yes, ground bay leaves! A revelation to me, but you should smell them after they've been ground. It's wonderful!)
1 tsp. paprika
1 pinch each: ground cloves, ground allspice, ground ginger, ground cardamom, and ground cinnamon(Note, some recipes call for nutmeg too, so feel free to add a pinch of that as well, if you want. I did not.)

Mix everything together and keep in an air-tight container.

Any time you would use Old Bay seasoning, you can use this, if you'd like to try something different. It was ridiculously easy to make and should keep for quite a while. I think the next time I have salmon, I'll use this. I might even throw some in my tuna the next time I make it.

First up were the zucchini "crab" cakes. I found two recipes but chose the one that called for pan-frying instead of baking in the oven. I mean, if you're going to make crab cakes, even if it's just with zucchini, I wanted to do it right. You can bake these in the oven if you want, but I think pan-frying them is best. I made a half batch, so I will write it out here, but provide the link for the original in the sources section at the end.

Zucchini Cakes:
1 1/4 cups grated zucchini
1/2 egg, beaten
1 Tbsp. butter, melted
1/2 cup bread crumbs
1/8 cup(2 Tbsp.) minced onion
1/2 tsp. Old Bay seasoning
1/8 cup flour
Vegetable oil, for frying

In a large bowl, combine the zucchini, egg, and butter. Mix in the breadcrumbs, onion, and seasoning. Mix until well blended.
Using a 1/3 measuring cup, measure out cakes and pat together into a hockey puck-like shape. (Mine made 6.) Don't pack them together too much or the texture will be gross. Just enough to keep their shape.

Place flour on a plate or a bowl and dip cakes into it, coating both sides in flour. Gently tap the excess flour off the cakes.
Heat oil in a frying pan over medium heat. When hot, add cakes to the pan and fry until golden brown on both sides. You may have to turn a few times to make sure they're properly heated through. Mine didn't really get too greasy so I didn't need to drain them on paper towels. Keep an eye on the pan and add more oil as needed. The cakes absorbed a lot of oil as they fried.

Two of three of these would be a serving, depending on what else you're eating. If it's your main side, you might want to go with three. If you're having another starch with your entree, two would be good. I thought these were really good! They were nice and oniony and had a lovely texture. I think I would add more seasoning next time, because zucchini is rather bland and I didn't detect much of the seasoning, though I didn't need to add any salt or anything. I will see what they taste like reheated tonight for my dinner when I eat the leftovers.

Next up, was the entree. I chose a pork chop recipe because it was marinated in Old Bay seasoning and grilled. I have a grill pan, so I grilled mine on the stove, but if you have an outdoor grill, definitely use it. Mine ended up taking a while to cook all the way through and were still a bit on the medium-well side, so you might want to cut your pork chops in half so they're thinner before you marinate and grill them. I'd do that next time. Here's the recipe:

Chesapeake Bay Pork Chops:
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1 Tbsp. Old Bay seasoning
2 cloves minced garlic(I actually missed this when I did the marinade, and left it out. This is what happens when you don't print the recipe from your computer and just scribble notes instead. Definitely add this.)
1 Tbsp. chopped fresh basil(I couldn't find those little packages of basil when I was shopping because I looked in the wrong spot. Who knew that fresh basil would be over with the garlic and tomatoes and not hanging over in the refrigerated section with all the other fresh herbs? So I opted for one of those tubes of pre-chopped basil instead. I don't use fresh basil often, so I think the tube might be a good way to go. You can just squeeze out however much you need.)
1 lime, juiced
Pepper, to taste
8 boneless pork chops, 1/2" thick(I used the whole marinade recipe but only did 2 pork chops. I didn't want to deal with cutting down the proportions because I was in a hurry, but feel free to cut down the marinade depending on how many chops you'll be grilling)

Combine the oil, vinegar, Old Bay seasoning, garlic, basil, lime juice, and pepper, in a gallon-size ziplock bag. Mix well and then add the pork chops. Seal the bag and place in the fridge to marinate for 4-6 hours. Turn over every couple hours to make sure it marinates evenly.
Heat the grill pan over medium heat. Oil the pan lightly. When heated, remove the pork chops from the marinade(discard marinade), pat the pork chops dry with a paper towel, and place in the grill pan. Grill 5-7 minutes per side until cooked through. The meat should be 145-150 degrees when finished.

The marinade on this was fantastic! Nice and tart from the lime and vinegar, and well seasoned. It was very moist as well, which can be something lacking in pork. I was really happy with this as well and have another pork chop for my dinner tonight. I am quite excited about this! I found that the two cakes and one chop wasn't quite enough for a full meal. Tonight I'll be adding a baked potato and I think that should be just about perfect.

If you are a fan of crab cakes or are a vegetarian who misses them, I highly recommend this recipe. It's a nice change from crab, and a good serving of vegetables. I don't know what you would use instead of the egg for the binder, but you could easily switch out the butter for olive oil and make them vegan. Not sure how to make them gluten-free, however. Unless you have a good brand of gluten-free breadcrumbs and flour that you like, then by all means, test it out!

Maryland was a state that started out as a very difficult state to find food to try, but ended up being a very delicious experience after all! I'm glad I keep researching!

Sources:
Pork Chop Recipe

Original Seasoning Recipe

Zucchini "Crab" Cake Recipe

City Pic

City Map

City Info

City History

Dining-In: A Culinary Tour of America-Sheboygan, Wisconsin

 

The Location: Sheboygan, Wisconsin

2013 population: 48,725; 76.8% white, 10.1% Hispanic. Per capita income, $21,294.

Sheboygan was founded in 1846, though people had been coming to the area since the 1830's. Prior to American colonization, the region had been home to the Chippewa, Winnebago, Menominee, Ottawa, and Pottawatomie tribes. Sheboyan is thought to be a Chippewa word, referring to the passageway between the lakes, that was mangled over the years.

After the city of Sheboygan was founded, it became home to a large German immigrant population, though many Irish and Dutch immigrants settled there as well. During the 1970's, the city welcomed a large group of Hmong, or Laotian refugees, who relocated there.

Interesting Factoid: The United States's first Socialist party officeholders were Fred C. Haack and August L. Mohr. They were elected as Aldermen for the city of Sheboygan in 1898.

Another Interesting Factoid: Sheboygan is home to an annual bratwurst festival. This is appropriate given what I made for the meal...

Why Sheboygan? You are probably asking me this right about now. Well, for one, it's a fun word to say. But the real reason is that it was mentioned in one of my all-time favorite movies, and I'd never heard of it before then. It was a fun part of the movie, so I always associate the city with it.

Polka King of the Midwest Here is a link to the clip from the movie.(This blog program only lets me upload stuff from Youtube and this is not from there, hence the link only instead of the cool inserted video...!) If you cannot think of the movie based on what I named the link, I'll tell you what it is. It's from Home Alone. John Candy plays Gus Polinski, the "Polka King of the Midwest" and he and his band were very popular in Sheboygan. Do check it out if it's been a while since you've seen the movie.

I feel like I may have found my true home in the state of Wisconsin. Cheese, and German food. I mean, do you really need anything else? For those of you who drink, there is also copious amounts of beer to be had. I made a total of four recipes for this week's blog, and they all turned out to be pretty awesome. Cheese and German food is a heavenly combination. I chose to do this in October so I could count this as my Oktoberfest celebration. Wisconsin is the perfect state to feature for Oktoberfest. It did not disappoint.

The Food: Midwestern Oktoberfest

All of my recipes came from the internet, so I will post all the links in my sources section at the end of this post.

First up was bratwurst, which was to be the focal point of the meal. Now, there are some lovely bratwursts you can buy already made at the grocery store. The two recipes I made featuring bratwurst, call for commercially-prepared brats. But, I wanted to do something special. Anybody can buy brats, but not many can say they've made them by hand. Well, I am now one of the proud few, who can! I made homemade bratwursts a few weeks ago when I made the breakfast sausage to feature with my Johnny cakes for Rhode Island. I bought extra ground pork, made them, and froze them until yesterday. I didn't put them in casings because I don't have the equipment to do so, and also because buying an entire package of casings when you only need a few is wasteful and impractical. I shaped them into sausage shapes, and wrapped them in plastic wrap, then in foil. They held their shape very well.

Here is the ingredient list copied from the original site, but with my own instructions:

Bratwurst
5 lbs. ground pork, fine grind
4 tsp. sugar
1 Tbsp. ground coriander
1 Tbsp. ground sage
1 tsp. paprika
1 tsp. cayenne pepper
2 tsp. dried rosemary
1 Tbsp. dry mustard
1 tsp. pepper
1 tsp. nutmeg
5 tsp. salt

This is for 5 pounds of sausage. I cut it down to a fourth of the recipe, which made the seasonings easy to divide. So, 1.25lb. ground sausage and the adjusted seasonings. You can do this for however much you want. If you're a huge bratwurst fan and would like to keep them in your freezer for whenever you want them, make it all, or do it by half.
 Basically, place everything in a large bowl and mix really, really well. Then divide them up in the size you want, I went with about 3.5 ounces per sausage, and roll them into a log shape. Wrap each one individually in plastic wrap and foil, then freeze until ready to use. The flavor really is just like a commercially-prepared brat. The only difference, is it's not in a casing so you have to be a little more delicate with them. I think these would grill ok, but you can't really boil them in beer or anything that would require immersing it in liquid. You could attempt keeping it in the foil as you boil them, after removing the plastic and see if they keep their shape, but that would probably keep it from absorbing any flavor of the liquid. If you are a major eater of brats, you might go ahead and invest in the casings and equipment for stuffing them, but you'd have to figure that out on your own!

Now that I had my brats, what was I going to do with them? I've done brats and sauerkraut several times in my life. I love it, but it's not new. I want to feature things that are new to me on this blog, so I had to expand my repertoire of brat cookery. After researching more of the cuisine of Wisconsin, I came up with two soup recipes that would work really well. Since I couldn't decide which to do, I made both! Well, half recipes of both. The recipes called for more brats than I had, but I made it work and I don't think I missed the extra meat.

The first recipe was a brat and cheddar soup. Here is the recipe:
Brats and Beer Cheddar Chowder 
2 tablespoons butter or margarine 
1 medium onion, finely chopped 
1 medium carrot, coarsely shredded 
3 large shallots, chopped  (I actually forgot to get these at the store and think the soup would have been even better with them. Don't leave these out like I did!)
1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock (I used chicken stock. This isn't a vegetarian dish, why not use something with more flavor? Sorry veggie stock lovers...)
1/3 cup all-purpose flour 
1 cup whole milk, half-and-half or light cream (I used 2% milk and it was just fine)
1 teaspoon caraway seeds, crushed 
1/4 teaspoon ground black pepper 
10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded (I don't know if my cheese actually came from Wisconsin or not, but I pretended it did...)
4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced (I precooked my brats and just threw them in when it's called for.)
1 (12 oz.) can beer or 12-ounce bottle ale

In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden. 

 

In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. (I just used a bowl and a fork for this. I didn't have a screw-top jar on hand to use for this. You definitely have to stop and stir a few times to make sure the flour on the bottom and sides get properly incorporated, but it works just as well.) Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. 

 

Makes 4 to 6 main-dish servings (7 cups).

 

This has a lovely, orange color, probably from the carrots because it was orange before I added the cheese. It has a strong beer flavor which blends well with the cheese. I did add some salt and pepper, but not much. I think I definitely missed the shallots. They tend to be slightly sweet, which would have balanced the bitterness of the beer more. This had a great texture, definitely lives up to the name "chowder".

 

The second soup recipe's formatting is such that I can't copy and paste it here. I will share the link in the sources section and you can get it from there. This one was brats, potatoes, and cabbage soup with Swiss cheese. The recipe calls for water and I found that it wasn't enough liquid. Before the step that calls for adding milk, I added 2 cups of chicken stock to the pot as well and that seemed to be just perfect for the amount of soup. I made a half recipe, though, so you might need up to 4 cups if you make a whole batch. I also added salt and pepper to this one, but not much. The Swiss cheese is a very subtle flavor, but it was delicious! I was very impressed with this one.

 

Neither soup was difficult to make, but it was a bit challenging to make two simultaneously. It was fun though! Both took about the same amount of prep and cooking time, so it was a good pairing. I would make both of these again.

 

To accompany the soups, I needed bread. And I found the greatest recipe ever. Again, the formatting is such that I can't copy and paste, but I'll provide the link. The concept is basically, savory monkey bread. For those of you who are unfamiliar with monkey bread, it's bread dough cut into small pieces that are then dipped in melted butter and rolled in a sugar-cinnamon mix. It's placed in a Bundt pan and baked until cooked through. This recipe was exactly that, but with cheese. My sister had a bag of Parker house rolls that she was not going to use because she hadn't realized at the time she bought it that it was the actual dough and not rolls. So I bought it off of her, thawed them out, and used it for this recipe. Each dough piece was rolled in melted butter, then in fresh, shredded Parmesan cheese. After filling the well-greased Bundt pan with half the bread, you put in a layer of shredded Provolone cheese. Then repeat with the rest of the dough, butter, Parmesan and Provolone. Let it rise in a warm place for an hour before baking at 375 degrees. Since my bread package only had 24 instead of 36 rolls like the recipe calls for, I cut the time down to 30 minutes and ended up baking for about 33 minutes total, but keep an eye out for it because it does get very browned on top. 

OMG, this is the greatest thing I have ever tasted. It's definitely going to end up in my top ten list of recipes I made for this project. It sticks to the bottom of the pan, so you really do want to make sure it's super well greased.

They don't really pull out of the pan, you have to cut them out, but then the two layers do pull apart from one another. I have never had Provolone and Parmesan together, but they work really well. Provolone melts really well, but is softer than the Parmesan, which tends to melt and get a bit hard and crunchy. I am going to try reheating these tonight with my leftover soup. It will definitely need to go in the oven rather than the microwave. That cheese won't work in the microwave.

Here is the meal in all of its glory. The cabbage and potato soup is in the back and the cheddar beer soup is in the front. The only thing I added after this picture, was a dill pickle, which I thought was perfect for the flavors of the night. I actually sat with both bowls in front of me and ate them simultaneously. I had one spoon in each hand and it was ridiculous. And also awesome. It's the perfect time of year for these recipes. They'd be way too heavy for spring or summer. If you like brats and cheese, you absolutely have to make these! You will not regret it!

Sources:
City History

County History

City Stats

City Map

City Pic

Bratwurst Recipe

Bratwurst, Beer, Cheddar Chowder Recipe

Bratwurst, Potato, Cabbage Soup Recipe

Wisconsin Cheese Pull-Apart Bread (Note: The picture on the recipe does not match the recipe, my photos are the accurate depiction of what this will look like when you make it.)

 

Dining-In: A Culinary Tour of America-Hammond, Louisiana

The Location: Hammond, Louisiana

2013 population: 20,337; 47.3% African American, 46.6% white; per capita income, $21,097.

Hammond was named after its founder, Peter av Hammerdal, a Swedish immigrant who came to the region in 1818. Hammond, an escaped prisoner from Dartmoor Prison, used his savings to buy the land near New Orleans, and with the use of slave labor, established the space that would become the town. The city was built in 1830. Prior to the European colonization of the region, Louisiana was home to at least 34 Native American tribes, including the Tangipahoa, the Appalousa, and the Choctaw.

In 1854, the Great Northern Pacific Railroad came to the city, which turned Hammond into a major commercial center and travel destination. It became known as the "Strawberry Capital of America" because of the amount of berries that were shipped from there.

During the Civil War, Hammond was a center for shoe-making for the Confederate Army. During the Second World War, Hammond's airport was used as a detention center for German POWs.

Today, Hammond houses many warehouses for large store chains, such as Walmart. It is also home to the Tangipahoa African American Heritage Museum, which is a destination on the Louisiana African American Heritage Trail.

The Dish: Gumbo
Gumbo has a long history, and essays have actually been written about it. I won't go into too much detail or I would probably write for hours, but gumbo is the official state dish of Louisiana. This weekend, there is a large Gumbo festival in Bridge City, and that is why I am doing this now! Bridge City, however, doesn't have much history to it, so I chose Hammond instead. Why not New Orleans? Too done...I wanted to feature a place most people have never heard of.

Louisiana is a state rich in culinary choices. It was definitely a state where I had to pick and choose and narrow down what to make. Gumbo, jambalaya, muffaletta sandwiches, po'boys, the list goes on and on. Louisiana is a state the truly embodies the "melting pot" concept of America. The Native American tribes, the slaves, and the European immigrants all added their influence to the cuisine. The Cajuns, formerly known as the Acadians, were French immigrants from Canada who found themselves uninvited to live in Canada(It's a long story...). They traveled down the Mississippi River and settled in Louisiana, bringing their musical and culinary traditions with them. The Creoles, were French and Spanish Catholics who eventually intermixed with the slaves and Caribbean population to create a unique culture. The foods that came out of this meeting of cultures is also a blend.

Gumbo, which I settled on, is a cross of cultures in one dish. It is thickened with roux, a French concept, and traditionally seasoned with file(accent over the e, that I can't insert here,) which is a Native American spice. The "holy trinity," otherwise known as celery, onions, and bell peppers, is prevalent in Cajun cookery. Gumbo can be Creole, or Cajun, depending on what you thicken it with and what you put in it. My recipe, which came from my personal recipe files, is very basic, though it uses some ingredients I rarely use or have never used, so it was a fun one to try. It actually was a very fast-cooking gumbo as well. Traditionally, gumbo takes hours to make. I guess my recipe isn't traditional! But it was good. Here's the recipe:

Shrimp and Andouille Gumbo
1 large onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
1/4 cup olive oil(I used vegetable oil, and it was just fine.)
1/4 cup flour
2 (14.5oz) cans whole tomatoes in tomato juice(no salt added)
1/2 lb. Andouille sausage, sliced 1/4" thick(I used one sausage link, which was about half that amount. It is a very spicy sausage, so it's great to season the gumbo, but too spicy for me to eat.)
1 cup water
1 lb. large shrimp, shelled but with tails left on, and deveined(I had a 12 oz. package of shrimp and I think it was plenty.)
2 1/2 cups hot cooked white rice

1.) In medium-size bowl, combine onion, bell peppers, celery, garlic, oregano, thyme, salt, crushed red pepper, and pepper; set aside.

2.) In heavy 4 qt. saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, until mixture is medium brown.(This takes time and confidence. You really do have to stir constantly, with a whisk, and it will start to smell like it's overcooking, but it isn't. Just keep at it until it's a nice deep brown color. Roux can be the color of coffee if you let it go long enough, so don't be afraid, just keep at it.)

 Add vegetable mixture and cook, stirring, until vegetables are coated with the flour mixture, about 5 minutes.
3.) Add tomatoes with juice, sausage, and water.(Now, it does not say either way, but I cooked my sausage first before adding it to the mixture. I wasn't sure if the gumbo would cook long enough to cook the sausage all the way through. You can make that decision for yourself and cook it first or not.) Cook, stirring occasionally to break up tomatoes, 10 minutes.
4.) Add shrimp to mixture in saucepan; heat to boiling. Cook until shrimp are cooked through, about 5 minutes.

5.) Divide rice among 6 individual soup plates. Spoon gumbo over rice, and serve.
Makes 6 servings(Because I used less sausage and shrimp, mine made closer to 4 servings.

I heated up some biscuits to go along with this, but I really wanted cornbread. I might get some today to eat with my leftovers. This was pretty tasty, but I suspect it'll be even better tonight when I reheat it. As with any soup/stew, it always tastes better the next day, right? This was pretty spicy! When I stopped eating the sausage, though, it got easier to eat. If you are a spice fan, you will love this, and might even want more spice. You could add hot sauce if you want, or more pepper flakes, but I thought it was just enough for me, even bordering on too much. The rice really does help cut the spice, because it spreads it out. I highly recommend serving it with rice. And I recommend watching The Princess and the Frog, like I did, because it's the perfect movie for gumbo. You could also watch The Divine Secrets of the Ya-Ya Sisterhood, which would also work very well.

There are so many foods from Louisiana and I want to try them all. Next year, when I finish this project and start some smaller projects, I think this state will warrant a closer look. It's just too good not to try it all!

Sources:
Gumbo History

More Gumbo History

City Pic

City Map

City History

City Info

Dining-In: A Culinary Tour of America-Jamestown, North Dakota

 

The Location: Jamestown, North Dakota

2013 population: 15,440; 92.3% white, 2.4% Hispanic. Per capita income: $26,529.
Jamestown is the 9th largest city in North Dakota. It was built in 1872, just after the Northern Pacific Railroad added a  new section to the Northern Transcontinental line. The same year Jamestown was built, the US Army built Fort Seward nearby. Their sole purpose was to protect the area where the railroad crossed over the James River. The fort was decommissioned in 1877, but the city continued to thrive. The Roman Catholic Diocese was established in Jamestown on November 10, 1889.

Jamestown's economy is based on manufacturing, though they have several attractions for tourists as well. They have two golf courses, an arts center, and the Jamestown Resevoir and Jamestown Dam created artificial lakes that attract a lot of fishermen and women, as well as water sports enthusiasts. Jamestown has two claims to fame: It is the hometown of American author Louis L'Amour. There is a walking tour one can take to retrace his steps. Jamestown is also home to the World's Largest Buffalo Monument.

While researching cities in North Dakota, I came across this tourist trap attraction and knew this was the city I had to use. I am a sucker for this sort of thing. There's just something so awesome about these sorts of attractions. This part of North Dakota, of course, had been home to a lot of buffalo, and still is, so it's an appropriate tribute.

Along with buffalo, prior to American and European settlers claiming the land, this territory had been home to the Crow, Sioux, and Blackfeet tribes. They still have a presence in the state, though much smaller now.

The Food: Ovnsstekt Torsk Med Sitron(Lemon-Baked Cod), Lefse, and Rice Pudding
What in the world are those foods, you may be asking yourself. And what culture are they from? The answer to the culture: Norwegian. What are they? You'll find out! 

As of 2009, North Dakota's population is 30.8% Norwegian American. That makes North Dakota the state with the most Norwegian Americans in the entire nation, even more than Minnesota! Most Norwegian settlers came to the area between 1870 and 1920. They have a long and well-established history here. Because of this, and because of the fact that I can't bring myself to try buffalo, I had to try out some of the well-known Norwegian dishes I've never had before. 

Ovnsstekt Torsk Med Sitron(Lemon-Baked Cod):
Cod is a fish I tend to eat only in fish-and-chip form. I tried to get my hands on some of the fish native to North Dakota, like pike or walleye, but it's pretty much impossible to find here in Seattle. While researching Norwegian entrees, I came across this cod recipe and it was pretty different from how I've ever had it prepared before, so I chose it. The recipe is from the internet, so I will provide the link in the sources at the end of this post. I can't copy and paste it because the formatting is too different to deal with, but I'll talk you through what I did.

Basically, you need a quarter of a pound of cod per person, skin and bones removed. You mix lemon juice and melted butter and brush that over the fish. The breading is simply flour, salt, and pepper, and you dredge both sides of the fish in it. Place the fish in a baking pan and drizzle any remaining lemon-butter over it and top with paprika. Bake at 350 degrees for 25-30 minutes, or until cooked through and fish starts to pull apart. Serve with lemon slices.

This is an incredibly simple way to prepare fish. Because the cod is something I'm so used to in fish-and-chip form, it was odd to eat it this way. I think of the fish I've prepared so far this year, this was the "fishiest". It needed a lot of lemon, but the salt and pepper from the breading was definitely enough to season it. I can see now why people tend to eat this fish with vinegar or tartar sauce, it needs something equally strong to hold up against the flavor of the fish. It also smelled the "fishiest" too, but that's what scented candles are for, right?! I don't sound like I'm selling this to you very well, do I? Let's just say, if you are a cod fan, you'll love this recipe!

Lefse: Potato Flatbread
Lefse is basically a cross between a mashed potato pancake and a flour tortilla. Literally, that's how it's made, with mashed potatoes and flour, and rolled thin and fried like a flour tortilla. You are supposed to use a special rolling pin with little squares etched in it to get the texture of the lefse just right. And you're supposed to use a special stick for picking it up, carrying it to the griddle, and turning it. I had none of this, and they are very expensive to buy for just one time. I originally opted out of making lefse because of this and had chosen a different potato recipe to use, but I made a last-minute decision to make lefse anyway because the other recipe didn't appeal. Lefse is pretty much the most well-known recipe I can think of when it comes to Norwegian food and I am glad that I made it. I decided to try it out anyway, without any of the proper equipment, and it might be a travesty, but I'd do it anyway. Fortunately, I was struck with inspiration right as I was about to start rolling the lefse. I have a towel that has squares in it and with that and some masking tape, my rolling pin was transformed into a rudimentary lefse pin!

You have no idea how proud I was of this! If you have a towel like this, I recommend rigging something like this up instead of spending major dollars on a special pin, unless you make lefse a lot. Then the actual pin might be worth it. The main thing to keep in mind is because of how the towel is rolled over the pin, there's one part that sticks out, so you can't really roll it exactly as you would a rolling pin. You sort of have to roll it back and forth halfway. But it still works.

I also used the rolling pin to transport the dough from the board to the pan and I used a fish spatula to turn it. No special stick needed. I'm pretty proud of how these turned out, though I've never had lefse before, so I can't compare it to the authentic kind. My recipe comes from The Frugal Gourmet's cookbook called "The Frugal Gourmet on Our Immigrant Ancestors," and I will write out the recipe for you. I'll write it out as-is, but note that I made a half batch and it turned out just fine.

2 1/2 lb. russet potatoes, peeled and cut in half
2 Tbsp. butter, room temperature
1/4 cup milk
1 tsp. salt
2 cups all-purpose flour plus additional flour for rolling and dusting

Boil the potatoes until tender. Drain them well, return them to the pot, and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
Mash the potatoes, using a potato ricer(I don't have a ricer anymore and used a masher and it was fine), in a heavy-duty electric mixer bowl. Add the remaining ingredients, except for the flour for rolling and dusting, and mix well. Blend together to form a nonsticky dough. Knead and form into a smooth log. Divide it into 24 pieces. When you are ready to prepare the lefse, roll each into an 8"-10" circle. Turn the lefse as you roll it and keep it well coated with flour to prevent sticking. The dough is soft, but try to use as little flour as possible.
Preheat the electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat. Lightly grease it with oil.
Shake excess flour off each circle of lefse and place it in the pan. It will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes. With a spatula, turn and cook the other side. Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven.
They can be frozen and quickly reheated in the frying pan or on the griddle. Makes 24.

Once they were finished, I buttered one side and rolled them up. A couple I tried plain, and a couple I tried sprinkled lightly with sugar and cinnamon and then sprinkled with lemon juice before wrapping them up. I liked the sweetened ones better, I think. The lemon juice worked really well with the sugar and cinnamon and I highly recommend trying it that way! This was one of the most fun things I've made for this blog. I think it was because of the obstacles I had to overcome with the rolling pin. It's fun to come up with ways to make something happen without the proper equipment.

Rice Pudding:
This meal called for dessert, and rice pudding just seemed like the thing to make. I had made rice a couple days earlier and purposely made extra for this. I had a couple recipes, but I pretty much turned it into my own, so I'll just write it out. Sorry, this is one of those recipes without real measurements...

Cooked rice
Milk
Cinnamon
Nutmeg
Cardamom
Raisins
Dried sweetened cranberries
Vanilla extract
Almond extract
Orange blossom extract
Unsweetened applesauce
Zest of one lemon

Everything gets placed in a large saucepan and heated up. Use a spoon to break apart clumps of rice. Just cook the heck out of it and keep adding more milk as the rice thickens. You can add sugar if you want and you can season it however you like. I basically scrounged through my spice rack and baking shelf and threw in whatever sounded good.

I tried mine hot last night, but it makes a ton so I will try it out today cold. I am unsure how I feel about this one. I think the lemon zest was actually too much. I should have left that out. And possibly the applesauce. I think that sort of messed up the texture. I'm not used to eating sweet rice, except in sushi-format, and that's not sweet sweet, so this was something my taste buds were not used to. I think if I'd been raised on rice pudding, it would have been awesome, but for me, it'll take a few more tries before my taste buds and mouth get used to the taste and texture of it. I was shocked, though, at how simple it was to prepare this. It's a great way to use up leftover rice.

What stands out to me most about these foods, besides the fact that they were rather monochromatic, hence the green beans, was the simplicity of the ingredients. The lefse was complicated to prepare, but the rice pudding and fish were not. But all three recipes had a minimal amount of ingredients and that allowed the main ingredient in them to shine. It's like letting the food speak for itself, and truly honoring the ingredient for what it is. I don't know enough about Norwegian food to say if that's how all of their recipes are, or if I just lucked out with these three, but there was something very pure about this meal. Fish, potato, rice. Hearty and filling. No frills, just presented in a way that allows you to truly appreciate them. I really liked it! It makes me want to explore this culture and cuisine more.

Sources:
Baked Cod Recipe

City History

City Stats

City Map

Buffalo Statue Picture

City Pic

Native American History


 

Dining-In: A Culinary Tour of America-Bristol, Rhode Island

 The Location: Bristol, Rhode Island

2010 census: 22,954; 94.0% white, 2% Hispanic. 2013 per capita income: $30,527.

Today, the city is home to large Italian, Azorean, and Portuguese-American populations, but prior to the European invasion, the land was home to the Wampanoag and Narragansett Native American tribes. Bristol was where the first battle in the King Phillip's War, a war between the Native population and the European settlers, took place in 1675. The Native Americans eventually lost this war, and this would lead to more wide-spread colonization of the area by Europeans.

Bristol was originally part of Massachusetts before being transferred to the Rhode Island colony in 1747. Despite being a northern town, due to the fact that it was a successful port town, it became a center for the slave trade. During the Revolutionary War, Bristol was attacked twice by the British navy.

Claim to Fame: Bristol is the home of the oldest 4th of July celebration in the United States. It was started in 1785 by Reverend Henry Wight of the First Congregational Church. The parade that still happens today, was started in the early 1800's. Today, the celebrations begin on Flag Day in June, and last through Labor Day weekend. You might be asking me, why didn't you do this place for 4th of July? What a perfect opportunity that you missed! Well, there are two very good reasons. One, I didn't do a 4th of July post. And two, I didn't know about this until afterwards. This would have been a perfect location to do a 4th of July post. The other option was Delaware, which was the first colony of the United States. But I ended up skipping the 4th, so it doesn't matter now!

The Food: Rhode Island Johnny Cake with Raspberry Syrup, and Green Onion and Apple Sausage
Besides seafood, the one item I kept coming across for Rhode Island, was the Johnny cake. For those of you who are not familiar with the term or have never read the Little House on the Prairie books, a Johnny cake is basically a cross between cornbread and a pancake. They are a very simple, very basic, humble food that can be made quickly and with very little preparation. I had my pick of recipes, but chose one from a cookbook I have never had the opportunity to use before. One of the things I like to collect from used book stores is the Time/Life cookbook collection that came out in the 60's and 70's. Each one is a large, hardback book with various regions of the United States and the world. The one I used was specifically for Northeastern foods of the United States. These are fun books. If you can get your hands on them, I highly recommend them. I will write out the recipe the way the book says, but will add some notes based on my experience.

Rhode Island Johnny Cake
1 cup white cornmeal(I used yellow because that's what I had on hand. Some will say this isn't as authentic, but that's ok.)
1 tsp. salt
1 Tbsp. butter, softened, plus 1/4 cup butter, melted, plus 4 butter pats
1 cup boiling water
1/4-1/2 cup milk
Syrup

Combine the cornmeal, salt, and softened butter in a deep bowl. Stirring constantly, pour in the water in a thin stream. When the butter melts and the liquid is absorbed, add 1/4 cup milk. (I made a half batch of this and noticed that the liquid didn't absorb very well into the cornmeal. I ended up having to add more cornmeal to absorb it all. It probably ended up being a 2:1 ratio of cornmeal to liquid, rather than 1:1.) Beat until the batter holds its shape lightly with a spoon. If necessary, add more milk by the teaspoonful.
Heat a skillet or griddle over moderate heat until hot. Brush the skillet lightly with melted butter. To form each cake, ladle 1/4 cup of the batter into the pan. Cook 1-2 cakes at a time, leaving enough space so that they can spread into 5" rounds. Fry them for 3 minutes on each side, or until they are golden and crisp around the edges. As they brown, transfer the johnny cakes to a heated plate and drape with foil to keep them warm while you cook the rest, brushing the pan with melted butter as necessary. If the batter thickens, thin it with an additional tablespoon of milk.

Top each cake with half a pat of butter and syrup. Serve at once.
Makes 8 cakes

These were so easy to make. There is no leavening agent in them, so I suppose technically, a person could make and eat these during Passover if they wanted to. They are also gluten free, and I would imagine you could use any alternative milk you wanted and use oil instead of butter to make them vegan. You could probably also fry these in bacon grease if you wanted to impart more flavor to them. They're a very plain, very basic food and I definitely think they were better with the syrup I made.

Raspberry Syrup
Ok, I'll admit, this was more of a sauce than a syrup, but it was really delicious! I just made it up as I went, so this is actually one of my own creations! Here is the recipe:
1 pt. raspberries, washed
1/2 cup unsweetened applesauce
1/2 tsp. ground cinnamon

Wash the raspberries, but don't drain all the excess water off. Keep some of it and place all of the berries in a small saucepan. Combine with the applesauce and heat on medium until the raspberries are hot enough to break apart when stirred with a spoon. Once they are broken apart, turn off the heat and add the cinnamon. Mix well and set aside until ready to serve the johnny cakes.

This was really good. Just sweet and tart enough but not overpoweringly so. This could probably also act as jam for toast if you have any leftovers, like I do. Or over ice cream, if you like.

To go with the johnny cakes, I made homemade sausage. I found this recipe in my card collection, but I don't know the original source. It turns out it's not that hard to make sausage from scratch! I had ground pork last weekend that needed to be used before this week, so I actually made the sausage, formed the patties, and froze them last weekend, but didn't try them until tonight. Here's a tip I learned the hard way: When freezing them in one large package, put a layer of foil or plastic wrap between each patty or you'll have to thaw all of it and chisel them apart to use...

Green Onion and Apple Sausage
1 1/2 lb. ground pork
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/8 tsp. white pepper(I don't have white pepper, so I left this out.)
1 1/2 tsp. dried sage, crushed
4 green onions, thinly sliced
1 cooking apple, cored, peeled, and finely chopped
1 Tbsp. butter

In a large bowl, combine pork, salt, peppers, sage, green onions, and chopped apple. Mix thoroughly and form into six 3/4" thick patties. (At this point, they can be wrapped and frozen, if you want.)

In a large, heavy skillet, melt butter. Cook patties in butter until sausages are brown on both sides, and centers are no longer pink (10-12 minutes total).
Makes 6

This recipe is also easy to cut in half, which is what I did. Since I had to thaw all of them, I will be having the rest over the next couple days, which is fine, because this was really rather tasty! I do think it could have used a smidgen more salt than it called for, and my sage is rather old, so it could have been "sagier" if I'd had fresher.

I served this with scrambled eggs topped with cheese for a really decadent and fancy breakfast for dinner. Making breakfast food is difficult because timing is so important. Everything has to be done all at the same time in hopes of serving it all hot on the same plate. The cakes were finished first, so I kept them under foil. A few minutes later, the eggs were done and then the sausage at the last minute. and it was all pretty darned delicious! I definitely don't have time to cook like this during the week for my breakfast, so this is a special weekend treat. I cooked everything in its own pan, so it does create several dishes to wash, but it was worth it!

I definitely recommend these recipes, but honestly, the real stand out was the raspberry syrup. It was ridiculously easy to make and tasted so good! You really do need to try it out!

Sources:
City Map

City Pic

Johnny Cake History

4th of July History

City History-This has some really amazing pictures in it

Dining-In: A Culinary Tour of America-Miles City, Montana

The Location: Miles City, Montana

2013 population: 8,646; 92.4% white, 2.7% Hispanic.
This region of Montana was populated with United States forts after the Battle of the Little Bighorn in 1876. A couple miles west of the Tongue River, Fort Keogh was built. It was named after one of the men who had died in the battle. It was commanded by General Nelson A. Miles, who is known for having driven the remaining Native American tribes, the Nez Perce and the Lakota, onto reservations in order to maintain control over them.
During this time, sutlers, or civilian merchants who sold their wares to military bases, provided the soldiers of Fork Keogh with copious amounts of whiskey. General Miles, in order to keep his men under control, threw the sutlers out in 1877. The sutlers moved two miles over to the east and founded Miles City. When Fort Keogh moved further west eventually, Miles City did too. This position is where Miles City currently resides today.
The 1880's brought cattle and horses to the open range around Miles City, and the railroad was nearby as well, both of which brought with it an increase in population. Miles City was where cattle were brought from Texas to be fattened up on their way to Chicago. Miles City grew into a thriving, typical "Wild West" town. It grew until the 1920's and 30's, when Billings, a town upriver to Miles City, grew and overshadowed them.
Cool Factoid: Though unconfirmed, according to the Guiness World Records, the largest snowflake, measuring 15" in diameter, was recorded on January 28, 1887 at Fort Keogh.

The Food: Rye Cracker-Bread and Montana-Stuffed Trout
Montana is known for their grain production, as well as their wild game. I don't eat game meat, for the most part, and don't have easy access to it, so I opted for another well-known Montana food: trout. Montana is also known for huckleberries and alfalfa honey. I tried very hard to find these, but had no luck. Actually, I did run across the honey at one store, but it was too expensive, so I didn't buy it. I have no idea why alfalfa honey is so expensive and so difficult to find in Seattle. I have heard it is quite delicious, though, so if you ever have the opportunity to try it, don't pass it up!
I wanted to try something a little different for the bread, and in my research, rye came up a lot in Montana recipes. I searched through my own recipe cards and ran across one that stood out to me. It was a little different than a typical loaf of bread, so I chose that. I think it was pretty easy to make and tasted fantastic! I will write out the recipe as it is written, but note that I made a half batch. A full batch would work if you're making it for a large group of people. A half batch still makes quite a lot and I have leftovers to take to work tomorrow. The recipe card is so old that I no longer know the source, unfortunately.

Rye Cracker-Bread
1/4 cup warm water
2 pkg. active dry yeast
1 tsp. each salt and sugar
1 cup milk
1 1/2 tsp. crushed caraway seed(I tried crushing this with a plate and a metal measuring cup and both failed. If you have a mortar and pestle, I would recommend that. If you don't, you can use a food processor or do what I did: use a coffee grinder I keep specifically for grinding spices.)
1 3/4 cup medium rye flour, divided(My store only sold dark rye, so that's what I used and it turned out just fine.)
About 1 1/4 cups flour, divided

In medium bowl, combine water, yeast, salt, and sugar. Let stand about 3 minutes to soften yeast. Add milk, caraway seed, 1 1/2 cups rye flour and 1 cup flour. Beat with quick on-off turns until well blended and smooth.(This instruction is for a mixer, but I just mixed it with a fork and it worked fine that way.)
Turn out on floured surface, and using remaining 1/4 cup flour, knead until smooth and elastic. Cut dough into 8 equal pieces. Shape each into a round bun; place on lightly greased cookie sheet, turn to grease top. Cover, let rise in warm, draft-free place 30 minutes or until almost doubled.
Punch down. Remove to lightly floured pastry cloth, and using remaining 1/4 cup rye flour and stockingette-covered rolling pin(I just used my normal rolling pin and it was fine), roll out each piece to a 9" round. Place on ungreased cookie sheets; prick entire surface with fork.

Bake 2 sheets at a time in a preheated 400 degree oven 4 minutes. Flip breads over, reverse position of sheets, and bake 4 minutes longer or until light brown and crisp. Remove to racks to cool. Store airtight in dry place up to 2 months. Serve broken pieces plain or with butter, cheese, dips, and spreads.
Makes 8

Some parts of this cracker bread were chewier and some were crunchier. It was really tasty and I loved the texture of both the crunchy and chewy parts. I did not put anything on it, I just ate it as-is, but I can see how it would be delicious with cheese or a spread of some kind. The rye flavor is really strong because of crushing the caraway first. It would overpower more delicate flavors, and any toppings you would put on would need to blend well with that strong, distinct caraway taste. Keep that in mind. It might sound complicated to make, but it was actually quite simple. This is a great way to ease yourself into bread-baking if you are not terribly familiar with it or confident.

My entree recipe was found online and I will provide the link in the sources, but I will go ahead and write out the recipe here. It is not my own, however.

Montana-Stuffed Trout
1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup chopped parsley
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. dried oregano
3 cups Italian bread, cubed
1 egg, slightly beaten
1 Tbsp. white wine
4(8oz) whole trout, dressed
1/2 tsp. salt
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1/2 cup flour
2 slices bacon, cut in half

Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender. Remove from heat. Stir in parsley and next three ingredients. Add bread cubes; toss gently. Combine egg and white wine; stir into bread mixture. Spread evenly into an 11"x7"x1 1/2" baking dish; set aside.
Rinse trout; pat dry. Sprinkle inside of fish evenly with 1/2 tsp. salt. Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
Dredge fish in flour. Place over stuffing, overlapping slightly. Drizzle with reserved lemon juice mixture. Place bacon over trout.

Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Garnish with a lemon slice, and/or a fresh parsley sprig.

The stuffing makes your house smell like Thanksgiving! The flavor pairs well with the trout. Bacon, soy, lemon juice, all blend well with trout. Trout is a very clean-tasting fish. There was no hint of fishiness. I took the skin off before eating and though it was a bit of a chore to pick out the bones, it was worth it. The texture of the fish was perfectly moist. Even though it is called stuffed fish, you can clearly see it isn't. The stuffing is more like a dressing, in terms of how it is cooked. So, maybe a more accurate name for this dish is Montana Dressed Trout...Either way, it was tasty! And just in case you were wondering, yes, I ate the whole fish! My time management was a bit off yesterday and I didn't sit down to eat till about 8:30pm, so I was pretty hungry by then!

Both of these recipes were fun to make. They felt rustic, but classy at the same time. Both turned out to be very delicious. I need to experiment with rye flour more often, and I'll be able to, because I had to buy a whole bag for this recipe!! Every time I bake with it now, I'll think of Montana!

Sources:
Trout Recipe Source

City Stats

City Map

City Pic

City Info

City History

Dining-In: A Culinary Tour of America-Monroeville, Alabama

The Location: Monroeville, Alabama

2013 population: 6,289; 55.6% African American, 41.8% white. Per capita income: $14,764.
The region around Monroeville was home to the Choctaw tribe prior to the European invasion. The area was taken over by the Spanish, but was purchased by the United States in 1795. The city of Monroeville was built in 1831, but not incorporated until April 5, 1899. After the Civil War, it took Monroeville from 1865 to 1900 for it to be completely rebuilt again.

Monroeville's big claim to fame is that it is the hometown of some of America's most famous authors. Truman Capote spent several summers during his childhood there, and Harper Lee, his friend, was born and raised there. She still lives there to this day. In 1997, Monroeville was named the "Literary Capital of Alabama," by the state legislature.

The Food: Winner, Winner, Chicken Dinner
One of my favorite books of all-time, is To Kill a Mockingbird, by Harper Lee. Harper Lee was born in Monroevill, Alabama, on April 28, 1926. She is best known for that novel, though she recently released a second novel called Go Set a Watchman. It takes place after the events of To Kill a Mockingbird, dealing with the same characters, yet it was written first. Go Set a Watchman is actually the impetus for the story that became To Kill a Mockingbird. I have not read Go Set a Watchman, and do not plan to, because I think To Kill a Mockingbird is a masterpiece in and of itself.

Food is mentioned a lot in the book. It's also mentioned in the film as well. I decided that when I got to Alabama, I would choose foods mentioned in the book, and focus on them. I chose three dishes to try out, and wasn't disappointed by any of them!

One of the most memorable food scenes in both the book and the film doesn't actually mention what type of food is eaten. I would love to have featured it for this post, but needed to choose others that actually mention the food eaten. The scene is set during a lunch break early in the school year. Jem and Scout have brought their friend, Walter Cunningham, home to eat with them. Atticus joins them for the meal and makes Walter feel at home. Walter, the son of a poor farmer, rarely gets to eat lunch, and is clearly looking forward to this meal. He requests syrup for his meal, which Atticus, unhesitatingly, asks Calpurnia the housekeeper to bring. He pays little attention to Walter as the boy proceeds to drown his food in syrup. Unfortunately, Scout doesn't do the same, and points it out, loudly, that one doesn't drown one's lunch in syrup.

The scene would be almost comical if it wasn't so heartbreaking to watch. The pure joy and anticipation on Walter's face is palpable. You can feel his excitement about the treat he's about to enjoy. But the second Scout points out his faux pas, his joy is immediately replaced with shame and humiliation. His meal, something he so rarely gets to partake in, has been ruined before it even began. It hurts to read or watch this scene. I think it's one of the things I keep in mind by choosing not to judge others for what they do or don't eat, or how they eat it. Why take that joy from somebody? Why be that cruel for no real good reason?

Anyway, the three foods I chose are quintessential Southern foods, and one of them I had been holding off on for just such an occasion as this post: Fried chicken. Such as simple dish, yet so easy to do wrong if you're not careful. I didn't want to end up using fried chicken as a default for all the Southern states, so I made sure to use it when it would have the best use. I had trouble finding recipes specific to the state of Alabama that I could or would eat. This state was the perfect location for the dish.

"It's not time to worry yet," Atticus reassured him as we went into the diningroom. "We're not through yet. There'll be an appeal, you can count on that. Gracious alive, Cal, what's all this?" He was staring at his breakfast plate.

Calpurnia said, "Tom Robinson's daddy sent you along this chicken this morning. I fixed it."

"You tell him I'm proud to get it--bet they don't have chicken for breakfast for breakfast at the White House."

Though it's not described how Calpurnia prepared the chicken, I'd say it's a safe bet that it was fried. There was no oven-frying then, and I doubt she made it into a stir-fry or chicken Parmesan. I chose a fried chicken recipe from my own recipe card collection, and I don't know the source of it, but it was amazing! I was really happy with how this turned out.

Buttermilk Fried Chicken

1(3lb.) fryer, cut into pieces

2 cups buttermilk or plain yogurt

1 onion, sliced

1 tsp. each dried parsley(I did not add this, it doesn't really add much flavor), tarragon, and thyme

1/2 tsp. paprika

1/4 tsp. cayenne pepper

2 cups flour

1/2 tsp. garlic salt(For this and the onion salt, I didn't have either, but I used granulated garlic and granulated onion instead. I just added a bit more salt and it turned out fine.)

1/2 tsp. onion salt

1/4 tsp. cayenne pepper

Salt/Pepper

2 cups canola oil

1.) Soak chicken 8 hours to overnight and up to two days in the buttermilk with the onions, herbs, paprika, and cayenne.(My note: I didn't have 8 hours, mine marinated for around 3 hours. It was still highly flavorful, though I am curious what it would have tasted like to have the full 8 hours.)

2.) Drain in colander, leaving some herbs on the chicken. In a paper or plastic bag, mix flours with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil. (Have a lid nearby for emergencies.)

3.) Place chicken pieces in bag with flour and shake until thoroughly coated. 

Add chicken to hot pan and fry on one side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over for another 10-12 minutes again, until golden brown. (Be careful to keep the oil hot enough to fry the chicken, but not so high that it burns the chicken. To do this on an electric stove, alternate the settings between high and medium-high several times while cooking.)(My note: Do not turn the chicken if there is any resistance. If it is still stuck to the bottom of the pan, it is not ready to turn. All you will do is rip the batter off the chicken. Patience is really important for frying chicken. You'll be worried that it will burn, but it won't. Just trust it, it knows what it's doing better than you do.)

4.) Use tongs to remove chicken from pan. Place on a rack over a cookie rack to drain the excess oil. Add more salt and pepper to taste. (My note: I tested the temperature when my chicken was fully browned and it wasn't quite hot enough inside. I finished it off in the oven just to make sure there was no chance of eating undercooked chicken. It turned out fine that way.)

Makes 4 servings

I ate this hot last night but have a second serving to eat cold today. I have to see how it tastes cold vs. hot. That's the key to good fried chicken. The flavor of this was amazing. The thyme and tarragon work really well with it. You wouldn't necessarily think tarragon for fried chicken, but it really works! The batter was ridiculously crunchy and amazing. I may never be able to eat fried chicken again except for this kind because it was that good.

Aunt Alexandra met us and nearly fainted when Calpurnia told her where we were. I guess it hurt her when we told her Atticus said we could go back, because she didn't say a word during supper. She just rearranged food on her plate, looking at it sadly while Calpurnia served Jem, Dill, and me with a vengeance. Calpurnia poured milk, dished out potato salad and ham, muttering, "'shamed of yourselves," in varying degrees of intensity. "Now you all eat slow," was her final command.

Potato salad felt like the perfect accompaniment to the fried chicken. It can be eaten with the hot chicken, or the cold chicken the next day. I chose another of my own recipes, but again, I don't know the original source. I thought this was really amazing too.

Creamy Low-Fat Potato Salad

2 lb. small red potatoes, cut into 3/4" pieces

2 garlic cloves, peeled

1 small bay leaf

1 cup buttermilk

2 Tbsp. olive oil

2 Tbsp. tarragon vinegar(I did not have this, and couldn't find it at the grocery store. Instead, I used 2 Tbsp. white wine vinegar and put in about 1/2 tsp. tarragon and let it sit for a while to infuse the vinegar. I kept the tarragon in the vinegar when I added it to the rest of the ingredients, rather than straining it out. I think this worked just fine.)

1 tsp. Dijon mustard with seeds

1 tsp. salt

1/4 tsp. pepper

4 green onion, chopped

1 large celery stalk with leaves, chopped

1/4 cup chopped fresh parsley leaves(I didn't do this. I rarely/never use parsley when a recipe calls for it. It's either for garnish or flavoring and I don't think parsley really adds that much, flavor-wise, to a recipe.)

1.) In 4-qt. sauce pan, heat potatoes, garlic, bay leaf, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10-12 minutes, until potatoes are fork-tender.

2.) Meanwhile, in large bowl, with fork, mix buttermilk, olive oil, vinegar, mustard, salt, and pepper until blended. Stir in green onions, celery, and parsley.

3.) Drain potatoes, discard garlic and bay leaf. Add warm potatoes to buttermilk mixture and gently stir with rubber spatula until well-coated. Cover and refrigerate if not serving right away.

Makes 8 servings: 130 calories, 4 grams fat

I would never have thought to use buttermilk for a potato salad dressing, but it really worked well! With the other ingredients, it really tasted like it was a mayonnaise-based dressing. I was really impressed. There was too much celery for my tastes, but that's easily altered. I highly recommend this one if you like potato salad, but are trying to be healthier too. Also, I only made a half batch of this, and it was just fine. Some recipes don't divide very well, but this one did.

Perhaps Calpurnia sensed that my day had been a grim one: she let me watch her fix supper. "Shut your eyes and open your mouth and I'll give you a surprise," she said.

It was not often that she made crackling bread, she said she never had time, but with both of us at school today had been an easy one for her. She knew I loved crackling bread.

Crackling, most often pronounced without the G at the end, is simply cornbread with cracklings added to it. What are cracklings, you may ask? If you're unfamiliar with traditional Southern cuisine, or have never read the Little House on the Prairie books, you may have never heard of this food before. Cracklings are the pieces left after frying up chopped salt pork. What is salt pork, you are now asking? Well, it's salted pork belly. It's the same cut of pork that bacon comes from, the only difference is, it hasn't been smoked. Salting food was a common way of making it last through the long autumn and winter months before proper refrigeration and freezing was available.

These are the cracklings I made last night. They don't taste the same as bacon. You can substitute bacon, but it isn't the same experience. Cracklings are very salty, but not at all smoky. They smell very different from bacon when you cook it. It takes longer to render than bacon, but be patient and keep stirring them as they cook. They will get there eventually.

This recipe comes from an article I found in the Chicago Tribune. I will share the link in the sources section, and do check it out. It has several other recipes available, all from foods mentioned in To Kill a Mockingbird. I will paste the recipe here from the article.

Cracklin' Bread

1 cup finely diced salt pork
2 eggs, beaten
3 cups yellow cornmeal
2 1/2 cups buttermilk

1/2 cup flour
1/3 cup lard, melted
1/4 cup water
1 teaspoon each: salt, baking powder
1/2 teaspoon baking soda

1. Heat the oven to 400 degrees. Heat a skillet over medium heat; fry the salt pork until well-browned and crispy, about 10 minutes. Remove cracklings with a slotted spoon; drain.
2. Combine the eggs, cornmeal, buttermilk, flour, lard, water, salt, baking powder and baking soda in a large bowl; stir until thoroughly blended. Stir in the cracklings; scrape batter into a 13-by 9-inch buttered baking pan. Bake until golden brown, 25-30 minutes. Serve hot.
Nutrition information Per serving: 284 calories, 48% of calories from fat, 15 g fat, 5 g saturated fat, 44 mg cholesterol, 31 g carbohydrates, 5 g protein, 435 mg sodium, 1 g fiber

The only thing I did different from this recipe, was to substitute the lard with a plant-based oil instead. I had lard I could use, and I was even measuring it out when I changed my mind. With all the oil I was already using, and the salt pork in the recipe, and the fact that I had used lard in last week's blog post, I couldn't in good conscience use it when a healthier oil would work just as well. It turned out fine, but if you want to use the lard, by all means, go for it! Mine only needed the 25 minutes to be perfectly baked through. It makes a lot! If you don't have people to share it with, I suggest making a half batch. I don't think cornbread freezes very well. This one was really good too! I can see why it's a popular dish in the South.

There is the completed meal in all its glory. What a sight to behold. What a pleasure it was to eat. I wish I could eat like this every day, if only it wasn't so unhealthy! 

This was a really fun experience. Cooking a meal based on an iconic novel set in a small town in the South, really helps to make you feel like you're there. You are stepping into a world not your own, and understanding what life was like there. If you have been thinking about rereading To Kill a Mockingbird or rewatching the movie, I recommend trying something like this. It enhances the experience that much more. It isn't a brand-new concept, trying foods based on a book or a movie, but it sure is fun!

Sources:

Recipe Tribute to To Kill a Mockingbird-Chicago Tribune

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