gastronomic table no. 2 // baltimore crab cakes

Jun 14

Food historians have said that evidence of crab cake-type dishes have been around in print since at least 1685 when Robert May included a recipe in The Accomplist Cook.  Back then, he called his version “To fry crabs”, but with eggs, grated bread, and butter, among other ingredients, it was pretty close to today’s standard. While  English settlers are attributed with bringing the recipe to America (though they called them “crab patties”), Maryland is the home of the “crab cake”. Local eateries coined the term in 1889 when they used it to entice diners to stop in. By the 1930s, Baltimore Crab Cakes could be found in recipe books everywhere and to this day, you can throw a stone in Charm City and find a place that serves them up.

For a twist on the traditional recipe, try:

// Crab Cake Sliders with Pineapple Kiwi Salsa // Jalapeno Crab Cakes with Slaw and Salsa // Panko Crusted Crab Cakes with Red Pepper Aioli // Crab Cake Burger with Remoulade Sauce

 

Image courtesy of the Maryland Historical Society

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gastronomic table no. 1 // green goddess dressing

Feb 12

Created at San Francisco’s Palace Hotel in 1923, Green Goddess dressing was the concoction of Chef Philip Roemer. Alsace-born and European-trained, Roemer re-imagined France’s sauce au vert—typically mayonnaise with tarragon and lemon juice—by adding other herbs, sour cream, and anchovies for a piquant kick. He aptly named the verdant mixture Green Goddess as an ode to his friend and Palace Hotel-resident, George Arliss. At the time, Arliss, an English actor, was the star of both the play and silent film The Green Goddess (and, in fact, went on to star in the 1930 “talkie” version of the film). For many years after, Roemer’s hit had a place on menus until the 1980s when it was replaced with other dressing standards.

To revive Green Goddess dressing in your kitchen, may we suggest:

// Artichoke Fritters with Green Goddess Dressing //  Green Goddess Potato Salad // Shrimp and Green Goddess Salad // Green Goddess Grilled Cheese

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dinner no. 1 // earth day

Apr 23

Question: What should I make for a quick Earth Day celebration?

Hypothesis: If you keep it verdant, it’s bound to be an apropos hit. Gather a green and gold bounty from the farmer’s market (in this case zucchini, fresh herbs and baby potatoes)  to put atop rolled out whole wheat pizza dough. Find a local cheese vendor for fresh mozzarella and seek out California cold-pressed olive oil. To sip, cut a few rosemary sprigs, slice an organic bartlett pear and stir together with one part gin and two parts organic ginger beer.

Findings: Perfect for this very green holiday or any other spring evening, this is a simple and seasonal supper fit for a gathering with eco-minded friends.

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