Tag: vegetables

twarożek ze szczypiorkiem i rzodkiewką

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I’m making a quick post before the holiday weekend to share this recipe which we make frequently in the summer with our CSA radishes. So that makes it a Maryland recipe.

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Burgersub has been making this for years but was uncertain of its origin although he knew it was possibly based on something his Polish mother makes. I google’d it and found “twarożek z szczypiorkem i rzodkiewką”, a Polish radish salad. Some websites call for cottage cheese or a combination with sour cream.

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However, the one ingredient that Burgersub insists upon is this Polish style farmers cheese. Well, the radishes are essential but we have used chives instead of green onions on occasion. We get the cheese at Krakus here in Baltimore. I always pick up some chocolate or krówki (caramels) when I go in there.

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We like to serve this quick spread on bagels for breakfast, lunch or dinner.

In some roundabout way I’m getting at some melting pot idea, thinking about how these recipes on this site found their way rough and tumble, through confusion, appropriation, renaming and improving, to become what we have. After all, if we didn’t have Google it would just be “radish salad.. a Polish type thing.”

Thomas Jefferson, flawed character though he was, had a much different vision of Independence Day than we know today (John Adams was more on the mark.)

Jefferson had a sort of charmingly naive understanding of (free) humanity and so he thought we would spend the day in quiet reflection or something. “..Let the annual return of this day forever refresh our recollections of these rights, and an undiminished devotion to them.”

I do agree that we should spend some time thinking about what this country means to us, atrocities and all, and reflect upon what we can do in this day and age to build something better and perhaps maintain what is already good.

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“Recipe”

  • about a pint of radishes
  • one or two green onions (or use chives)
  • 16 oz farmers cheese (twarog wiejski) [note: don’t get ‘Chudy’ style that means ‘skinny’]
  • salt to taste
  • optional: a little sour cream to thin

Slice or dice radishes, mince green onion, mix into farmer’s cheese with a pinch or two of salt. Tastes better the second day but the radishes will get chewy on the third day! Serve on bagels, toast, crackers, etc.

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Baked Acorn Squash

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This recipe was contributed to “Maryland’s Way”, the Hammond-Harwood House cookbook by Mrs. J Reany Kelly, known as Elizabeth Frances King until she married Mr. Kelly in 1921.

Reany Kelly was a historian of Anne Arundel county and beyond, archiving photos of many Maryland historic homes for a collection now belonging Maryland Historical Society.

Surprisingly, I can’t find too much information about either of them other than involvement in the Anne Arundel County Historical Society.

That leaves me only to talk about Acorn Squash and Maryland. But there’s not too much to say about that either… uh its a fall and winter vegetable and is not really in season right now.

Well hey I’m sure everyone’s still reeling from Maryland Fried Chicken so lets just kick back.

Recipe:

  • 3 acorn squash(es?)
  • 6 Teaspoons  butter
  • 6 Teaspoons  brown sugar
  • 6 Teaspoons Bourbon
  • 1 Teaspoon salt

Cut squashes in halves and remove the seeds. Place in lightly oiled baking dish and put a teaspoon each of butter, sugar, and Bourbon in each squash half. Sprinkle with salt and nutmeg. Cover and bake at 400° for about 30 minutes or until tender. Serves 6.

Adapted from “Maryland’s Way: The Hammond-Harwood House Cookbook”

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Don’t throw these away, roast and eat them!

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Pork chop and rice make it a (not photogenic) meal

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Leftovers in a crepe with scrapple sticks! Now “Scrapple” was a much better entry than this one.

Celery Soup, Mrs. J. Alexis Shriver

This is a recipe for a cold and rainy day when you have nothing better to do but force the most notoriously fibrous of vegetables through a sieve. You will then mix it with cream and salty stock and annihilate that whole negative calorie thing that celery is famous for.

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There was a time before celery was the vegetable of misery, and it made its way into pot pies, chicken salads, and in this case into stock which, in a fiber-free double-whammy, goes back into this soup containing more celery. Well this was sort of a pain in the @%$ to make. Tasty but I’m not sure if it was worth the effort. If I had a more sturdy strainer maybe I’d reconsider. I also would have made this with more celery. Mrs. Shriver is very vague about the amount of celery to use despite being very particular about other things. For instance, a double-boiler was called for. I ignored this – double-boilers were often necessary for hearth cooking but hardly so on my gas range.Sadly I did not find much information on Mrs. Shriver. Instead, I read all about her husband, as is often the case with the misseses of “Eat, Drink & Be Merry in Maryland.”

James Alexis Shriver was a passionate historian. We apparently have him to thank for a lot of the first Maryland historical markets, including many of the “George Washington ___ here” variety.

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J. Alexis Shriver installing the ‘John Brown’ marker in 1938

“James Alexis Shriver was born in 1872. A Baltimore resident during his early years, Shriver moved to near Joppa in Harford County after graduating from Cornell in the early 1890’s. Born of a wealthy and well-known Maryland family… Just after the turn of the century, Shriver became very active in the Harford County Historical Society…. He caused a number of cast iron road markers to be raised along the highways and byways of the state. Most were concerning with Washington’s well-documented journeys, and all were unveiled with as much ceremony as could be gotten from the situation.” – MDHS

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Recipe:

  • celery
  • 1 pint chicken or veal stock
  • I Tb butter
  • 2 Tb flour
  • black pepper
  • salt
  • 1 Cup cream

Boil celery until soft, then press through a sieve. Discard the fiber. In a pot over medium heat, add the celery to the stock. Rub a tablespoonful of butter into two tablespoonfuls of flour, and add to soup to thicken. Season with pepper and salt, and strain again so the soup will be perfectly smooth. Return to low heat and add cream.

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Recipe adapted from Eat, Drink & Be Merry in Maryland

Hot Slaw , Governor Lloyd Lowndes family

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This sufficiently tasty but not outstandingly delicious recipe comes to us courtesy of the family of Governor Lloyd Lowndes, governor of Maryland from 1896 to 1900. Lowndes’ lineage can be traced back to an early Maryland merchant settler and beyond, but I can’t find much readily available about his governing. I’m sure that further research is possible but I don’t have a book deal or anything so…. you know.

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Cabbage is a pretty ideal crop for Maryland

, and my books contain a variety of soups, slaws and meat dishes incorporating cabbage.

This one was a little different and exceptionally simple. I used red cabbage because it looks cool. The cabbage continued to cook itself too long and I may have ended up with more of a cooked cabbage dish than a ‘slaw,’ but as I said before it was palatable.

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Sorry about the quality of the photos.
I’m as bad at photography as I am at cooking. At least I can sort of write?

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