Let me start off my saying that you don't need to live in Maryland or even be from Maryland to benefit from the newest cookbook out of Storey Publishing. Dishing Up Maryland, written by Lucie Snodgrass, is a complete joy to read, both for its recipes and the stories of the Maryland farmers that live the life most of us only dream of.
Lucie Snodgrass was locally grown in the Baltimore Region. In her time, she has watched Maryland agriculture flourish and fade, then reseed itself with a new, younger generation of family farms. Inside Dishing Up Maryland, between the incredibly fresh and healthy recipes, lies the wonderful stories of the farmers and watermen that work hard to grow the food we call 'American.' It draws attention to the fact that there is so much local food available, more than we even realize. It works as a guide to the locally grown foods of Maryland, as much as a cookbook. Serving to inspire us to shop, cook and eat more locally and seasonally grown foods. Heck, you may even go out and plant your own garden, or take up canning and freezing as many seasonal foods as possible after you start reading this book.
Now like I started out saying, you don't need to live in Maryland to gain from this book. Even though our growing zones may be different, our choice of fruits and vegetables are pretty close to the same. We all have access to asparagus, corn, tomatoes, fresh greens, broccoli, etc. etc. And most of us are not that far from a source of locally grown, grass-fed meats and eggs. I believe the only ingredients that could be a challenge for some of us to obtain would be the fresh seafood.
Thankfully, Dishing Up Maryland is not a seafood cookbook. Honestly, I was surprised by the small number of fish and shellfish recipes actually covered in the book. It's a very well balanced source for salads, soups, sides, appetizers, main dishes and desserts. The photography makes my mouth salivate every time I flip through it. I find myself mumbling out loud, "I've gotta make that. Oh and that! And that…"
Organized by the seasons, starting with Spring. The recipe format is written with good size fonts, and easy to read directions. Almost all of the recipes are so simple that they fit on one page, and many share a page with another recipe. The ingredients called for are common foods we all have in our kitchens. I haven't come across anything exotic or expensive.
HERE'S A TASTE OF THE RECIPE TITLES
SPRING
Asparagus Salad with Spring Onions and Orange-Lemon Dressing
Chevre Croquettes on Spring Field Greens
Cream of Spinach Soup with Toasted Sesame Seeds
Shrimp Pate with Crostini
Eggs Florentine
Pasta Primavera with Baby Vegetables and Fresh Herbs
Chicken Pot Pie with Spring Peas and Carrots
Curried Chicken with Tropical Fruits and Coconut Sauce
Rockfish Imperial
Grilled Confetti Rockfish
Boneless Spring Lamb Roast
Flank Steak Salad with Mixed Spring Greens and Ranch Dressing
Strawberry-Rhubarb Pie
Strawberry Shortcake with Biscuits
SUMMER
Cucumber Salad with Dill, Feta, and REd Onion in Tangy Vinaigrette
Corn and Quinoa Salad with Lemony Mint Dressing (a new favorite salad for me)
Corn and Basil Muffins
Zucchini Fritters with Thyme
Summer Succotash with Red Peppers and Parsley
Summer Coleslaw
Fingerling Potato Salad with Shallots and Dill
Tomatoes Stuffed with Basil, Breadcrumbs, Mushrooms, and Parmesan
Baba Ganoush
Savory Summer Ratatouille with Couscous
Tarragon Chicken Salad with Toasted Hazelnuts
Southern Fried Chicken
Peggy Elliott's Piquant Crab Balls
Hot and Spicy Crab Dip with Jarlsberg
Kathleen's Crab Salad
Eleanor Van Dyke's Crab Cakes (there's a photo that makes my stomach growl)
Rockfish Kabobs in Classic Greek Marinade
Stuffed Eggplants with Ground Lamb and Feta
Bell Peppers with Ground Beef and Barley Stuffing
Blackberry-Nectarine Cobbler with Cream-Cheese Crust
Baked Peaches with HOney and Custard Sauce
Spiced Peach Crisp with Oatmeal-Coconut Topping
Chocolate Mousse with Summer Raspberries
FALL
Pear, Spinach, and Bacon Salad (Oh yea, I'm eaten' this one!)
Cream of Broccoli Soup with Parmesan Cheese
Caramelized Tomato Soup
Early Fall Corn Chowder
Curried Pumpkin Soup
Crab Bisque
Mushroom Caps Stuffed with Crab and Parmesan
Smoked Ham and Collard Greens\
Roasted Eggplant with Goat Cheese
Crispy Potato Pancakes
Potato Harvest Yeast Rolls
Crab and Gruyere Quiche
Quail with Oyster Stuffing
Fall Beef Stew with Root Vegetables
Pork Chops with Coat Cheese and Apple-Cranberry Stuffing
Roasted Chestnut Stuffing
Roast Heritage Turkey
Oyster Stuffing
Fresh Apple Cake with Brown Sugar Icing
French Toast and Pan-fried Apples and Maple Syrup
Apple Dumplings with Caramel Sauce
Apple Bread
Carrot Cake with Black Walnuts
Spiced Pumpkin Bread
Raspberry-filled Chocolate Cake with Chocolate-Cream Cheese Icing
WINTER
Cabbage Stir-fry with Caraway Seeds
Roasted Turnips and Rutabagas
Shredded Brussels Sprouts
Scalloped Potatoes with Gruyere Cheese
Vegetarian Stuffed Cabbage Rolls with Rice
Sweet Potato Casserole with Toasted Pecan Topping
Sweet Potato Biscuits
Country Sausage Breakfast Bake
Chicken and Dumplings
Spicy Oysters with Bacon and Cheese
Fried Perch with Cornmeal Crust
Lamb Stew
Maple-Bison Meatloaf
Rabbit Stew
Southern Maryland Stuffed Ham
Country Pot Roast and Gravy with Potatoes and Root Vegetables
Golden Hazelnut Biscotti
Stove-Top Rice Pudding with Maple Syrup
Maple Creme Brulee
Smith Island Cake
Can you believe there's actually more delectable recipes than I've listed here? I really tried to type out just the ones this Texan would cook up. Then I got lost in the possibilities of experiencing new flavors. Oh well.
If you're from Maryland or have recently moved to Maryland, you need this book to remember and learn of the new and old Maryland farmers and watermen harvesting the best quality American foods. It will lead you through the year highlighting foods that are in their peak season. You can be ready before the harvest and make great plans.
If you've never been to Maryland, you need this book as a way to explore new-old recipes that are good for the soul. Use it to learn a fresher way to eat; to encourage you to find locally grown produce or grow your own; to dream of having that farm life your great-grandfather lived. Let it expand your horizon, you won't be disappointed.
Small Print:
This book review would not have been possible without the generosity of Storey Publishing. I received a free copy of DISHING UP MARYLAND by Lucie Snodgrass from Storey, but was NOT paid to review the book. My opinions are my own.
I just received a letter from the author, Lucie Snodgrass!
She wrote:
Hi Jill,
A friend sent me the link to your piece about my book, and I simply wanted to write and say thank you. It was a terrific writeup, and I’m so happy that you love the book. Most of all, I’m grateful that you understood that this book is much more than a simple cookbook. Really, it’s my own love letter to the farm community. I hope you have fun cooking some the dishes in the book.
All the best and thanks,
Lucie Snodgrass
How cool is that!
Very Cool Jill!
your book is wonderful, not only for the recipes but the information included–what grand and delightful trips to plan
are there any beekeepers still in Maryland ?