America: the Cookbook
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GABRIELLE LANGHOLTZ AMERICA • A CULINARY ROAD TRIP THROUGH THE 50 STATES • THE COOKBOOK GABRIELLE LANGHOLTZ AMERICA THE COOKBOOK MAP OF THE UNITED STATES 6 LEGEND 9 INTRODUCTION 11 RECIPES 15 GUEST 497 FROM CONTRIBUTIONS: 50 STATES ESSAYS & RECIPES BY STATE STARTERS 17 MAIN COURSES 123 SIDE DISHES 231 DESSERTS 279 BREAKFAST 391 BAKERY 411 PANTRY 455 DRINKS 483 INDEX 712 WA ME MT ND MN VT NH OR WI MA NY RI ID SD CT MI WY PA IA NJ NE MD OH DE IL IN NV WV UT VA CO KS MO KY CA NC TN OK SC AZ AR NM GA AL MS TX LA FL AK HI 8 9 50 STATES BY REGION LEGEND NORTHEAST MID-ATLANTIC SOUTH REGIONS NORTHEAST NE MID-ATLANTIC MA CONNECTICUT - CT DELAWARE - DE ALABAMA - AL SOUTH S SOUTHWEST SW MAINE - ME MARYLAND - MD ARKANSAS - AR MASSACHUSETTS - MA NEW JERSEY - NJ FLORIDA - FL NEW HAMPSHIRE - NH PENNSYLVANIA - PA GEORGIA - GA WEST W MIDWEST MW NEW YORK - NY KENTUCKY - KY RHODE ISLAND - RI LOUISIANA - LA VERMONT - VT MISSISSIPPI - MS NORTH CAROLINA - NC STATES NY SOUTH CAROLINA - SC TENNESSEE - TN VIRGINIA - VA DF WEST VIRGINIA - WV DAIRY-FREE GLUTEN-FREE GF SOUTHWEST WEST MIDWEST ONE-POT 1 ARIZONA - AZ ALASKA - AK ILLINOIS - IL VEGAN NEW MEXICO - NM CALIFORNIA - CA INDIANA - IN OKLAHOMA - OK COLORADO - CO IOWA - IA TEXAS - TX HAWAII - HI KANSAS - KS VEG UTAH - UT IDAHO - ID MICHIGAN - MI VEGETARIAN MONTANA - MT MINNESOTA - MN NEVADA - NV MISSOURI - MO OREGON - OR NEBRASKA - NE LESS THAN 30 MINUTES 30 WASHINGTON - WA NORTH DAKOTA - ND WYOMING - WY OHIO - OH SOUTH DAKOTA - SD 5 WISCONSIN - WI LESS THAN 5 INGREDIENTS 10 11 STARTERS COBB SALAD CA PREPARATION TIME: 15 MINUTES Spread the lettuce on a large serving platter. Arrange the bacon, COOKING TIME: 40 MINUTES chicken, tomato, eggs, avocado and blue cheese in neat strips on SERVES: 6 top of the lettuce. In a small bowl, whisk together the vinegar, oil, mustard, and salt and pepper to taste. Drizzle over the salad and serve at once. 1 large head romaine lettuce, finely chopped 6 slices bacon (streaky), cooked and finely chopped 2 chicken breasts, cooked and sliced 1 large tomato, diced 2 hard-boiled eggs, quartered 2 avocados, diced ½ cup (55 g) finely crumbled blue cheese ¼ cup (60 ml) red wine vinegar ½ cup (120 ml) extra-virgin olive oil 1 tablespoon Dijon mustard Salt and freshly ground black pepper MEMPHIS-STYLE COLESLAW TN PREPARATION TIME: 15 MINUTES, In a small bowl, whisk together the mayonnaise, mustard, vinegar, PLUS 1 HOUR REFRIGERATION TIME sugar, salt, black pepper, onion, and celery seeds. In a large bowl, SERVES: 4 combine the cabbage, bell pepper, and carrot. Add the dressing to the vegetable mixture and toss well to combine. Cover and refrig- erate for at least 1 hour and up to 2 days before serving. ¾ cup (155 g) mayonnaise 1½ tablespoons Dijon mustard 1½ tablespoons cider vinegar 2 teaspoons sugar ¾ teaspoon salt ½ teaspoon freshly ground black pepper 2 tablespoons grated onion 1½ teaspoons celery seeds 4 cups (300 g) thinly sliced cabbage ½ cup (75 g) minced green bell pepper 1 carrot, grated COBB SALAD 14 STARTERS 15 QUESADILLAS PREPARATION TIME: 15 MINUTES Place 1 tablespoon of oil in a 10-inch (25 cm) nonstick frying pan COOKING TIME: 25 MINUTES over medium heat. Add the poblanos, onion, and salt and cook SERVES: 4 until the onions have slightly softened, 4-5 minutes. Add the garlic and cook for 2 more minutes. Transfer mixture to a bowl and set aside. Wipe the pan clean with a paper towel. Place 4 flour tortillas on a work surface. Top each with 2 table- 2 tablespoons vegetable oil spoons cheese, one-fourth of the poblano mixture, and 1 table- 3 poblano peppers, seeded and diced spoon cilantro (coriander). Top with another 2 tablespoons cheese ½ red onion, diced and cover each with another flour tortilla. ¼ teaspoon salt 2 cloves garlic, minced Reheat the frying pan over medium heat. Add 1 teaspoon oil to the 8 flour tortillas (8-inch/20 cm) pan and swirl to thinly coat the bottom of the pan. Place a quesadilla 1 cup (115 g) grated asadero or Monterey in the pan and cook, flipping halfway, until golden brown and the Jack cheese cheese is melted, 3–4 minutes per side. Let rest 1 minute before 4 tablespoons chopped fresh cilantro cutting. Repeat with the remaining oil and quesadillas. (coriander) leaves Salsa, guacamole, or sour cream Cut each quesadilla into wedges and serve with salsa, guacamole, (optional), for serving or sour cream, if desired. KOREAN PANCAKES CA PREPARATION TIME: 10 MINUTES [Los Angeles is home to the largest Korean-American community COOKING TIME: 40 MINUTES in the country. Serve these pancakes with a soy dipping sauce, SERVES: 8 if desired.] Place the kimchi in a sieve and press to remove as much liquid as possible. 1 cup (230 g) kimchi, finely chopped In a medium bowl, whisk together the eggs and 1 tablespoon of 2 eggs the oil until lightly beaten. Add both flours, the salt, and 1½ cups 3 tablespoons vegetable oil (355 ml) water and whisk to combine into a smooth batter. Stir in 1 cup (130 g) all-purpose (plain) flour the kimchi, scallions (spring onions), chives, and cilantro (coriander). 1 cup (160 g) rice flour ½ teaspoon salt Heat an 8-inch (20 cm) nonstick frying pan over medium-high 6 scallions (spring onions), thinly sliced heat. Add 1 tablespoon of the oil and swirl to coat the bottom of 4 tablespoons chopped fresh chives the pan. Add one-fourth of the batter and spread to cover the 4 tablespoons chopped fresh cilantro entire bottom of the pan. Cook until the bottom is browned, about (coriander) 5 minutes. Flip in one piece and cook an additional 5 minutes. Soy sauce, for dipping Repeat with the remaining batter, using the remaining 1 tables- poon oil to grease the pan, as needed, between batches. Cut the pancakes into wedges and serve. KOREAN PANCAKES 16 STARTERS 17 TORTILLA SOUP NV PREPARATION TIME: 15 MINUTES Heat a large soup pot over medium heat. Gently press the dried COOKING TIME: 45 MINUTES chilies into the bottom of the pot to toast, until slightly darkened SERVES: 6 in color and fragrant, about 2 minutes per side. Remove from the pan. When cool enough to handle, discard the stem and seeds and tear or chop chilies into pieces. Place in a blender with the tomatoes and their juices. Purée on high for about 1 minute. 2 large dried New Mexico chilies Return the pot to medium-high heat. Add 3 tablespoons vegetable 1 can (14.5 oz/410 g) diced (chopped) oil, then the onion and cook until translucent, 5–7 minutes. Add the tomatoes, undrained garlic and cook for 2 minutes. Add the tomato-chili mixture and Vegetable oil cook until slightly reduced, stirring occasionally, 10–12 minutes. 1 medium yellow onion, diced 3 cloves garlic, minced Meanwhile, cut 6 tortillas into strips 2 inches (5 cm) long by ½ inch 12 corn tortillas (1.25 cm) wide. 6 cups (1.4 liters) chicken stock Salt Add the chicken stock and tortilla strips to the soup and simmer 2 cups (340 g) shredded cooked chicken until the tortilla strips begin to break down and thicken the soup, 2 tablespoons fresh lime juice 15–20 minutes. ½ teaspoon salt 1 large avocado, diced While the soup is simmering, pour ½ inch (1.25 cm) oil into a med- ½ cup (55 g) crumbled queso fresco ium frying pan and heat to 350°F (180°C). Cut the remaining 6 ⅓ cup (15 g) loosely packed fresh cilantro tortillas into 2 x ½ inch (5 x 1.25 cm) strips. Fry the strips until (coriander) leaves lightly golden and crispy, 1–2 minutes. Drain on paper towels and season to taste with salt. Just before serving, stir the chicken, lime juice, and ½ teaspoon salt (or more to taste) into the soup and cook for 5 minutes to heat the chicken through. Serve topped with fried tortilla strips, sliced avocado, queso fres- co, and cilantro (coriander). PEANUT SOUP VA PREPARATION TIME: 10 MINUTES [A descendant of the African goober stew, this recipe appeared in COOKING TIME: 35 MINUTES George Washington Carver’s 1925 collection of ways to cook pea- SERVES: 6–8 nuts. It became a staple in countless church and Junior League cookbooks throughout the South.] 4 tablespoons (60 g) unsalted butter In a large saucepan, melt the butter over medium heat. Add the 1 medium onion, finely chopped onion and celery and cook, stirring often, until softened, 3–5 2 stalks celery, finely chopped minutes. Stir in the flour and cook until lightly golden, about 3 3 tablespoons all-purpose (plain) flour minutes. Pour in the chicken stock, increase the heat to high, 6 cups (1.4 liters) chicken stock and bring to a boil, stirring well to combine. Reduce the heat to 2 cups (510 g) smooth peanut butter medium and cook, stirring frequently, until slightly reduced and 1½ cups (355 ml) heavy (whipping) cream thickened, about 15 minutes. Pour into a sieve set over a large 4 tablespoons chopped salted roasted bowl and strain out the solids. Return the liquid to the saucepan. peanuts Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking frequently, for about 5 minutes. Do not boil. Serve warm, garnished with the chopped peanuts. TORTILLA SOUP 18 STARTERS 19 FALAFEL MI PREPARATION TIME: 20 MINUTES, [These Middle Eastern fried nuggets of spiced chickpeas, often PLUS CHILLING AND OVERNIGHT tucked into pita bread sandwiches with tahini, cucumber slices, SOAKING TIME and lemon juice, are popular across America.