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Dishing Up Maryland: 150 Recipes from the Alleghenies to the Chesapeake Bay

Description

The sweet and classic fresh taste of crab cakes may be Maryland’s signature flavor, but it’s only a part of what the Old Line State has to offer. More than 28 million people visit Maryland every year, spending billions of dollars, much of it on food. Those who live in Maryland year-round care deeply about the quality of their food and its origins; they support local farms and take pleasure in creating recipes built around farm-fresh products.

Dishing Up Maryland focuses on the rich diversity of Maryland’s native foods and food producers and includes 150 recipes, as well as food lore; advice on where to visit; and profiles of local food producers, chefs and restaurants, and fishermen and crabbers.

Southern Fried Chicken, Roasted Turnips and Rutabagas, Corn and Quinoa Salad with Lemon Mint Dressing, and the beloved Smith Island Cake celebrate strong traditions and the best tastes of fall, winter, and spring. Summer, everyone’s favorite season for celebrating local freshness, is spent grilling in suburban backyards and enjoying the shore; dishes like Strawberry Shortcake with Biscuits, Corn Fritters with Sweet and Spicy Dipping Sauce, and Rockfish Kabobs in Greek Marinade define the lazy days of the season.

And then there are the crabs. What would a Maryland cookbook be without a mouth-watering collection of crab recipes? Hot and Spicy Crab Dip, Kathleen’s Crab Salad, Fried Crab Cakes with Dijon Mustard, Pan-Fried Soft-shell Crabs, Crab Bisque, and many more fresh takes on Maryland’s best-loved food will delight natives and visitors alike.

Reviews

Rating: 5 / 5
Date: 2010-05-17
Summary: "Maryland cooking"

Being a Marylander I am, of course, thrilled with this book. You will be too. Lots of great recipes and great pix of the Chesapeake Bay area. Good stories about the local folks, too. Each State should do a book like this.

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Rating: 5 / 5
Date: 2010-04-22
Summary: "A love story of Maryland"

Dishing Up Maryland contains 150 recipes; but it is more than that. It includes wonderful pictures of Maryland. The book is divided into spring, summer, fall and winter, with recipes that fall into each category; but then there are the additions that tell of farms and food, places and people of the state. Most of the recipes are short and relatively simple. Included are the incomparable Rockfish Imperial, Sweet potato casserole with toasted pecan topping and the without equal Smith Island Cake, which unlike many other books has good directions for this impressive dessert.
There are 2 indexes one by category such as breakfasts, soups, salads, appetizers, sandwiches, pasta, fruit, vegetable, fish and shellfish, poultry, meats and desserts. The other index lists by ingredients, names and types. There is also a list of Food, farms, and families with addresses, names, phone numbers and web sites. It is in all total a very inclusive guide to the unique food of Maryland.
If you have lived here, visited or just want to send someone a gift of what this state has to offer this book is a great choice.

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Rating: 5 / 5
Date: 2010-04-21
Summary: "You don't have to be from Maryland to benefit from this cookbook."

Let me start off my saying that you don't need to live in Maryland or even be from Maryland to benefit from the newest cookbook out of Storey Publishing. Dishing Up Maryland, written by Lucie Snodgrass, is a complete joy to read, both for its recipes and the stories of the Maryland farmers that live the life most of us only dream of.

Lucie Snodgrass was locally grown in the Baltimore Region. In her time, she has watched Maryland agriculture flourish and fade, then reseed itself with a new, younger generation of family farms. Inside Dishing Up Maryland, between the incredibly fresh and healthy recipes, lies the wonderful stories of the farmers and watermen that work hard to grow the food we call 'American.' It draws attention to the fact that there is so much local food available, more than we even realize. It works as a guide to the locally grown foods of Maryland, as much as a cookbook. Serving to inspire us to shop, cook and eat more locally and seasonally grown foods. Heck, you may even go out and plant your own garden, or take up canning and freezing as many seasonal foods as possible after you start reading this book.

Now like I started out saying, you don't need to live in Maryland to gain from this book. Even though our growing zones may be different, our choice of fruits and vegetables are pretty close to the same. We all have access to asparagus, corn, tomatoes, fresh greens, broccoli, etc. etc. And most of us are not that far from a source of locally grown, grass-fed meats and eggs. I believe the only ingredients that could be a challenge for some of us to obtain would be the fresh seafood.
Thankfully, Dishing Up Maryland is not a seafood cookbook. Honestly, I was surprised by the small number of fish and shellfish recipes actually covered in the book. It's a very well balanced source for salads, soups, sides, appetizers, main dishes and desserts. The photography makes my mouth salivate every time I flip through it. I find myself mumbling out loud, "I've gotta make that. Oh and that! And that..."

Organized by the seasons, starting with Spring. The recipe format is written with good size fonts, and easy to read directions. Almost all of the recipes are so simple that they fit on one page, and many share a page with another recipe. The ingredients called for are common foods we all have in our kitchens. I haven't come across anything exotic or expensive.

HERE'S A TASTE OF THE RECIPE TITLES

SPRING
Asparagus Salad with Spring Onions and Orange-Lemon Dressing
Chevre Croquettes on Spring Field Greens
Cream of Spinach Soup with Toasted Sesame Seeds
Shrimp Pate with Crostini
Eggs Florentine
Pasta Primavera with Baby Vegetables and Fresh Herbs
Chicken Pot Pie with Spring Peas and Carrots
Curried Chicken with Tropical Fruits and Coconut Sauce
Rockfish Imperial
Grilled Confetti Rockfish
Boneless Spring Lamb Roast
Flank Steak Salad with Mixed Spring Greens and Ranch Dressing
Strawberry-Rhubarb Pie
Strawberry Shortcake with Biscuits


SUMMER
Cucumber Salad with Dill, Feta, and Red Onion in Tangy Vinaigrette
Corn and Quinoa Salad with Lemony Mint Dressing (a new favorite salad for me)
Corn and Basil Muffins
Zucchini Fritters with Thyme
Summer Succotash with Red Peppers and Parsley
Summer Coleslaw
Fingerling Potato Salad with Shallots and Dill
Tomatoes Stuffed with Basil, Breadcrumbs, Mushrooms, and Parmesan
Baba Ganoush
Savory Summer Ratatouille with Couscous
Tarragon Chicken Salad with Toasted Hazelnuts
Southern Fried Chicken
Peggy Elliott's Piquant Crab Balls
Hot and Spicy Crab Dip with Jarlsberg
Kathleen's Crab Salad
Eleanor Van Dyke's Crab Cakes (there's a photo that makes my stomach growl)
Rockfish Kabobs in Classic Greek Marinade
Stuffed Eggplants with Ground Lamb and Feta
Bell Peppers with Ground Beef and Barley Stuffing
Blackberry-Nectarine Cobbler with Cream-Cheese Crust
Baked Peaches with Honey and Custard Sauce
Spiced Peach Crisp with Oatmeal-Coconut Topping
Chocolate Mousse with Summer Raspberries


FALL
Pear, Spinach, and Bacon Salad (Oh yea, I'm eaten' this one!)
Cream of Broccoli Soup with Parmesan Cheese
Caramelized Tomato Soup
Early Fall Corn Chowder
Curried Pumpkin Soup
Crab Bisque
Mushroom Caps Stuffed with Crab and Parmesan
Smoked Ham and Collard Greens
Roasted Eggplant with Goat Cheese
Crispy Potato Pancakes
Potato Harvest Yeast Rolls
Crab and Gruyere Quiche
Quail with Oyster Stuffing
Fall Beef Stew with Root Vegetables
Pork Chops with Goat Cheese and Apple-Cranberry Stuffing
Roasted Chestnut Stuffing
Roast Heritage Turkey
Oyster Stuffing
Fresh Apple Cake with Brown Sugar Icing
French Toast and Pan-fried Apples and Maple Syrup
Apple Dumplings with Caramel Sauce
Apple Bread
Carrot Cake with Black Walnuts
Spiced Pumpkin Bread
Raspberry-filled Chocolate Cake with Chocolate-Cream Cheese Icing

WINTER
Cabbage Stir-fry with Caraway Seeds
Roasted Turnips and Rutabagas
Shredded Brussels Sprouts
Scalloped Potatoes with Gruyere Cheese
Vegetarian Stuffed Cabbage Rolls with Rice
Sweet Potato Casserole with Toasted Pecan Topping
Sweet Potato Biscuits
Country Sausage Breakfast Bake
Chicken and Dumplings
Spicy Oysters with Bacon and Cheese
Fried Perch with Cornmeal Crust
Lamb Stew
Maple-Bison Meatloaf
Rabbit Stew
Southern Maryland Stuffed Ham
Country Pot Roast and Gravy with Potatoes and Root Vegetables
Golden Hazelnut Biscotti
Stove-Top Rice Pudding with Maple Syrup
Maple Creme Brulee
Smith Island Cake

Can you believe there's actually more delectable recipes than I've listed here? I really tried to type out just the ones this Texan would cook up. Then I got lost in the possibilities of experiencing new flavors. Oh well.

If you're from Maryland or have recently moved to Maryland, you need this book to remember and learn of the new and old Maryland farmers and watermen harvesting the best quality American foods. It will lead you through the year highlighting foods that are in their peak season. You can be ready before the harvest and make great plans.

If you've never been to Maryland, you need this book as a way to explore new-old recipes that are good for the soul. Use it to learn a fresher way to eat; to encourage you to find locally grown produce or grow your own; to dream of having that farm life your great-grandfather lived. Let it expand your horizon, you won't be disappointed.

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Rating: 5 / 5
Date: 2010-04-08
Summary: "A Cookbook that will make you look forward to cooking--and eating!"

When I heard about Dishing Up Maryland by Lucie Snodgrass, this is what I expected: A few recipes, a few pictures, and a list of where you can find things in Maryland (including a map and contact information), possibly even a list of farmer's markets or websites that will direct you to them. I also expected the author to talk about CSAs and possibly even list some of them or include a website.

What I expected is not what this cookbook is---BUT that's okay. I still love it! This cookbook is a treasure whether you live in Maryland or in the surrounding areas, or you once lived in Maryland (it will evoke nostalgic feelings in your heart), or you live somewhere else and you are a firm believer in local agriculture and are encouraged to hear the stories of small farmers and cooks who believe in the same things.
So, what is in this cookbook?
+ A lot of wonderful pictures
+ Recipes that will make your mouth water--they will make you want to cook, and of course to eat as well!
+ Recipes separated by season to make it easier to use the special fruits and vegetables that are available in Maryland at different times of the year.
+ Stories about cooks, inn keepers, farmers, and crabbers in Maryland
+ Interesting information about fruits and vegetables (I learned a lot about asparagus and soft-shelled crabs!)
+ An alphabetized list of some of the farms in Maryland. I assume that there are more. I know there are more that have CSAs locally in Harford County that weren't listed, so that leads me to assume that this is only a partial list.

The recipes are not ones that you will generally make any night of the week (though some of them are) if you have kids, like I do. But, they are recipes that you could make for special occasions and ones that will remind you how yummy good food is (and how it really is worth the work!). I will mention though that the recipes I made last night were very easy (there's a wide variety of easy and more complicated recipes) and well written.

A cookbook isn't really a good one, in my humble opinion, unless the recipes taste as good as they sound! Last night I made the Apple Bread and I couldn't wait until morning to have more for breakfast. I am certain it will become a recipe regularly requested in my house. It definitely isn't lowfat, but it was quite the treat. I also made a pear, pecan, and chicken salad. It was quite good as well. I look forward to trying more recipes!

Please note that I was given a complimentary copy of this book for review--but I wouldn't have given it 5 stars unless I loved it, which I do!

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Rating: 2 / 5
Date: 2010-04-08
Summary: "Complicated fancy recipes when there is no need."

This cookbook disappointed me. Being born and raised in Maryland we are all are taught one way of cooking our seafood. Since change is good, every now and then a cookbook comes out that promises a new way of doing things or a new recipe for tried and true favorites. This book had neither.

First off, the author doesn't list one Maryland Crab or Cream of Crab recipe that's strike one, two and three in my book. There's a Bisque though. My jaw dropped as I thumbed through the whole book looking for more than three traditional type of meals. All of the other recipes seem to revolve around lamb, goat cheese or other ingredients that are a little beyond our normal intake on the exotic scale. Instead of focusing on Maryland offerings, the recipes seemed to want to cover up the wonderful taste we know and love.

If you're looking for a high-class, elite cookbook to impress royalty, this book is for you. However, if you want to steer away from a book that makes you feel like a simpleton just because you enjoy basic recipes to get the taste you want while enhancing the taste of Maryland - look elsewhere.

Maryland blue crab and our other seafood practically is a great tasting meal all on its own. Fancy ingredients not required.