The Northeast

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

CLIMATE

Harsh winters

Short growing season

Summer is mild, but not long

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.