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 amy.greeman@storey.comLaunch 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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