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The NortheastNew England
Mid-AtlanticNew JerseyNew York
Pennsylvania
MaineNew Hampshire
Vermont
ConnecticutMassachusettsRhode Island
History - Native Americans• Taught European settlers to use available foods
• Here first, used all that was available• Taught European settlers to plant native crops
Deer
Rabbit
Wild turkey
Berries
Corn
Beans
Squash
Pumpkins
History – English Influence
First SettlersBrought:• Cattle• Pigs• Chickens• Sheep• Goats
• Oranges
• Olives• Grapes• Apples• Apricot
s• Peache
s
• Had difficulty in new land• Had to learn new growing skills from
Native Americans
History - Irish Influence
Irish came later than other immigrants
INTRODUCED:• Irish stew• Corned beef with cabbage
VegetablesCabbage Carrots Potatoes
Flavors Leeks Onions Garlic
History - Pennsylvania Dutch
1700s – Germans arrived in PennsylvaniaCalled themselves “Deutsch” = Dutch
FARMERS
Homeland Foods
• Pork
• Cabbage
• Sauerkraut
• Noodles
• Sausage
• Hearty Soups
• Homemade Breads
Thrifty** Used everything when cooking
EXAMPLE Pork scraps = SCRAPPLE
Enjoyed Sweets
• Fruit Butters
• Baked Goods
COMMON FOODS
Seafood chowders
Corn products
Cakes and cookies
Preserved foods
Roasts of turkey and chicken
English
Shepherd’s PieTERMS• Sauté: To cook in fat to bring out flavor, French
word “to jump”• Brown: Cook meat until no pink remains,
prevent food-borne illness• Boil: High heat, large, rapid bubbles; cooks food
quickly• Fork-Tender: Test for potatoes, if fork goes in
and comes right back out, the potatoes are finished cooking
• Drain: Remove liquid or fat from food by pouring out through strainer, colander or lid
• Mash: Squish food into tiny pieces until smooth
Pennsylvania DutchSoft Pretzels
Legend says that the pretzel
represents arms crossed in
prayer, and that the three holes
represent the Trinity.Lititz, PA is said
to be the birthplace of the American pretzel
Pennsylvania Dutch Soft PretzelsYeast Bread Tips:1. It’s ALIVE – don’t kill it with H2O that’s too hot2. Traditional mix method – PROOF by adding warm
water to yeast/sugar mixture, wait for foam to develop (usually within 5 min.)
3. Quick mix method – add yeast to dry, heat liquid, add all at once and beat
4. You need to KNEAD5. It needs to RISE – may take a while6. SHAPE the dough – be interesting, but appropriate7. BOIL then BAKE
Pennsylvania DutchSoft Pretzels
Knead: To manipulate dough with hands until all ingredients are incorporated and gluten is developed.
Shape: Form into specific size or shape
Boil: High heat for liquid, large rapid bubbles, quick cooking method
Bake: Cook by heating in oven, dry
Pennsylvania Dutch
Whoopee PieOriginated in Lancaster County,** The heart of Pennsylvania Dutch Country
It’s believed that whoopee pies were first made from leftover cake batter, and Amish legend has it that, when children and even farmers would find the delicious treat in their lunch pail, they’d yell out “Whoopee!,” hence the name.
Pennsylvania Dutch
Quick Bread Tips:1. Standard mixing method – keep liquid separate from solids until ready
to mix and pour/dropa. CREAM solid fat and sugarb. BEAT eggs into mixture, usually 1 at a timec. SIFT dry ingred. togetherd. MIX other liquids in separate bowle. ALTERNATE dry and wet ingred., usually in thirds
2. One bowl method a. SIFT dry ingred. togetherb. ADD fat, liquids, and flavorings and BEAT togetherc. BEAT in eggs last to develop texture
3. Be sure to grease pans if directed4. Should have slightly rounded top and fine even interior texture
Whoopee
Pie
Do NOT over mix batter
Pennsylvania DutchWhoopee Pie
TERMS• Cream
Beat fat and sugar together until light and fluffy
• Combine Mix ingredients together
• Drop Place on baking sheet in even amounts,
circular form• Bake
Cook by heating in oven, dry
New England
Extremely cold winters
= HEARTY FOODS
ChowderA soup made with fish or seafood
** Seafood : Atlantic Ocean
MOST FAMOUS Clam ChowderNew England style - made with milk, butter, onions,
and clams, very thickManhattan style – made with tomato base and is
thinner
New England
Chowder Tips:1. ROUX
a. Equal amounts fat (bacon grease or butter) and flour. More = thicker, less = thinner
b. Fat coats starch to prevent lumps when adding milk/creamc. Fat adds richnessd. Melt fat over medium heate. Whisk in flourf. Before it browns, add milk and LOWER heatg. STIR CONSTANTLY to prevent burning
2. Have veggies cut to same size to cook efficiently3. Stir often to prevent burning4. Keep heat medium – low5. Season to taste – taste it to see what it needs
English
New England Clam Chowder
TERMS• Drain:
• Remove liquid or fat from food by pouring out through strainer, colander, or lid
• Boil:• High heat for liquid, large rapid bubbles, quick
cooking method• Simmer:
• Lower heat for liquid, small bubbles, slower cooking method to infuse
ROUX - Cooking fat (butter/oil) and flour together to form paste for thickening of gravy/soups/stews/chowders
May need to make a SLURRY to
thicken soup even more at the end.
Northeastern RegionNew England Clam Chowder
http://www.epicurious.com/articlesguides/howtocook/cuisines/unitedstatesclamchowdervideo
Around the World in 80 Dishes takes you to New England with a demonstration of a classic recipe for creamy clam chowder, prepared by Chef Bruce Mattel of the Culinary Institute of
America.
Cook bacon first, then add onions, followed by the flour,finally add potatoes.
English
Snickerdoodles
Cookie Tips:1. Cookies have little, if any, liquid = heavier texture2. Drop cookies
a. Soft dough dropped from teaspoon onto prepared cookie sheets3. Shaped cookies
a. Formed in a ball or cut out from rolled out dough.4. Refrigerating dough will prevent it from spreading out too much during
bakingb. Dough spreads as it bakes, be sure to leave 2 inches between
cookiesc. Bottom of cookie should be slightly browned and edges are firm
5. Be sure to grease baking sheets/pans if directed
English
Snickerdoodles
TERMS• Cream:
• Beat fat and sugar together until light and fluffy
• Sift: • Aerate ingredients by putting through sifter
to make lighter• Shape:
• Form into specific size or shape• Bake:
• Cook by heating in oven, dry
Do NOT sift the wheat flour. Do NOT wash the
sifter. They will rust.