Dishing Up Maryland — Book Layout and Design

8/14/2019 Dishing Up Maryland Book Layout and Design

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Lucie SnodgraSSPhotography byedwin remSberg

Lucie L. SnodgraSS

Dishing UpmaryLan150 Recipes foR the fReshest flavoRs fRom the alleghenies to the chesap


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A culinary tour of Maryland throughall four seasons . . .KSPRINGk Wild MushroTartlettes with Goat Cheese and Bacon Pan-ried

Maryland Sot-shell Crabs with Lemon, Capers, and

Herbs Southern Maryland Stued Ham Chesape

Oyster Stew KSUMMERk Corn Fritters with Sweet

Spicy Dipping Sauce Southern Fried Chicken Hot

Spicy Crab Dip with Jarlsberg BlackberryNectarin

Cobbler with Cream Cheese Crust KFALLk Mushroo

Bisque with Homemade Croutons Oysters Ca de

Artistes Roasted Chestnut Stufng Fresh Apple C

with Brown Sugar Icing KWINTERk Chapels Count

Zucchini and Squash Casserole Fried Perch with

Cornmeal Crust

Savage River Lodge Meatloa

SmIsland Cake . . . and much more.


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4 S e r v i n

1. Bring a medium saucepan o salted water to a boil. Shred the

bok choy and blanch it by cooking in the boiling water or 2 to

3 minutes, and then remove to a bowl o ice water to stop the

cooking. Slice the scallions and blanch in the boiling water or 3

seconds, and then squeeze out most o the water. Combine bok

choy and scallions in a large bowl with the crabmeat, the juice

rom hal a lime, ginger, cilantro, and salt and pepper to taste.

2. Lay out the spring roll casings and spoon the crab lling on one

third o each. Brush the remaining two-thirds o the casing withbeaten egg yolk. Roll up the wrapper egg roll style. Fill a medi

saucepan with 2 inches o vegetable oil, and heat to 350F.

3. Meanwhile, make the dressing: Melt the sugar in a small stainle

steel saucepan over low heat. Add the pink graperuit juice, and

cook to reduce the mixture by two-thirds. Whisk in the grapese

oil, the juice rom 1 lime, and the honey. Lightly season with salt

and pepper.

4. Deep ry the spring rolls in the vegetable oil or 3 to 4 minutes,

until golden.

5. Place one-quarter o the mesclun in the middle o each o our

plates. Top each with three pieces o graperuit and three piece

o avocado. Sprinkle with the toasted almonds and drizzle with

the dressing. Cut each spring roll in hal on the bias and lay on t

salad. Drizzle each plate with additional dressing and serve.

pound bok choy

4 scallions

4 ounces jumbo lump crabmeat

1 limes (juice rom)

2 slices pickled ginger

1 teaspoon chopped cilantro

Salt and reshly groundblack pepper

4 sheets spring roll casing(use either brick doughor good egg roll wrapper)

4 egg yolks, beatenVegetable oil

1 teaspoons sugar

1 cups pink graperuit juice

cup grapeseed oil

1 teaspoon clover honey

4 cups mesclun greens, washedand dried

1 pink graperuit, segmented

1 avocado, peeled and sliced

cup sliced almonds, toasted

Mark Salter is the renowned executive che o the Sherwoods Landing restaurant at the Inn at PeCabin, one o Marylands plushest destinations in one o its prettiest and most historic towns. Thi

international culinary star has a strong commitment to buying locally, and the restaurants menu

changes across the seasons, showcasing local products where possible. These delicious spring roll

are one o Salters signature summer dishes. Brick dough or euillete brick is a versatile, thin

dough that comes in sheets and can be ound in some specialty ood stores.

Crab Spring Roll with Pink Grapefruit, Avocado,and Toasted Almonds


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Asparagus Salad with Spring Onionsand OrangeLemon Dressing

2 pounds asparagus, trimmed

2 oranges

2 tablespoons lemon juice

2 spring onions, fnely chopped

2 shallots, peeled and minced

cup olive oil

2 tablespoons white winevinegar

teaspoon salt

teaspoon reshly ground blackpepper

6 8 S e r v i n

1. Bring a large saucepan o water to a boil. Steam the asparagus in a

steamer over the boiling water or 5 minutes, and then remove im

mediately and plunge the asparagus into a bowl o ice water. Drai

the asparagus, pat dry, transer to a serving dish, and rerigerate.

2. Bring a small saucepan o water to a boil. Use a zester to remove

the zest rom the oranges in long, thin strips. Boil the zest or 2

minutes, and then drain it and plunge it into cold water. Drain th

zest again, and then plunge into cold water again. Finally, drain th

zest and pat dry. This process will remove much o the bitterness

3. Juice the zested oranges. Combine cup orange juice with the

lemon juice, onions, shallots, and orange zest. Whisk in the oliv

oil and vinegar; season with the salt and pepper. Let the dressin

stand or 15 minutes to allow the favors to mingle.

4. Remove the asparagus rom the rerigerator and pour the dress

over the dish. Serve immediately.

Asparagus appears in Maryland armers markets about the middle o April, around the same time

that spring onions are ready to be pulled. This quintessentially spring salad combines two o theseasons best early tastes.

ASPARAGUS

Asparagus can grow up to 10 inches a day in warm

weather, and spears should be harvested every

day they become tough i let to grow too long.

Unortunately, store-bought asparagus is otenwoody, but i you get resh-cut asparagus rom a

arm or market, you can take measures to preserve

its tenderness. Ater the spears are cut, they should

be eaten as soon as possible ideally, within a day,

since the accelerated fber development that takes

place during the frst 24 hours ater harvest will cause

woodiness. The higher the temperature, the aste

the fber ormation and the tougher the stalk, so y

can substantially slow this toughening by putting

the asparagus into the rerigerator as quickly as psible ater harvest. Also, store asparagus in a mois

environment because water loss also increases fb

growth. Place the stalks in a jar o water, wrap the

in plastic, or place the stalk ends on a moisture-

containing pad any o those steps will retard fb

development and result in a more tender stalk.


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Tom Godrey grew up with asparagus in his blood.

His grandparents Robert and Hazel Godrey armed

asparagus and other vegetables in Mt. Laurel, New

Jersey, in the 1930s, and Toms parents, George

and Mary Godrey, moved to Marylands Eastern

Shore in 1952 to start their own asparagus arm.

By the late 1960s they were harvesting 150 acres

o asparagus each year, selling much o it to Green

Giants packing plant in Woodside, Delaware.

When that plant closed in the 1970s, the Godreys

began selling the green spears locally, a tradition

that Tom and his wie, Lisa, have continued. The

young couple diversied the arm with blueberrie

cherries, peaches, and melons, but its still their

sweet, delicious asparagus that distinguishes them

rom other armers on the Eastern Shore. Come

April, the spears start pushing their way up rom t

sandy soil o Queen Annes County, and customer

fock to the arm or Jersey Knight, Jersey Suprem

and Jersey Giant asparagus. Older people want a

stalks and younger people want the thin ones, but

they all taste delicious, Lisa Godrey says with a

smile. The important actors are reshness and ho

you store and cook the asparagus.

Godfreys Farm

Queen Annes County


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Publicity Contact:Amy Greeman

(413) 346-2113 or [email protected] at the Governors Mansion, Annapolis

Special events at major tourist centers Author

tour Cooperative marketing and publicity in

conjunction with state tourism, restaurant, and

agriculture agencies National review mailing

Online publicity

Photography

EdwardRemsberg

Storey Publishing210 MASS MoCA Way | North Adams, MA 01247 Storey books are distributed in the gift and book trade by Workman Publishing. To order, please seeyour sales representative or call (800) 722-7202. Storey books are distributed in Canada by ThomasAllen & Son LTD (800) 387 4333

8-copy counter display:

$159.60 US

ISBN: 978-1-60342-554-4

No. 62554

Full-color; photographs throughout; 288 pages; 7/ x 9/

Paper:$19.95 USISBN: 978-1-60342-527-8; No. 62527

Dishing Up Maryland

Lucie L. Snodgrass is an award-

winning author whose food writing hasappeared in The Washington Post, The

Baltimore Sun, and Vegetarian Times,

where she was a regular columnist and

contributing editor. She lives, writes,

and cooks on her farm in northeastern

Maryland.

About the Author

Publicity and Press

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Dishing Up Maryland — Book Layout and Design

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