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American
CSCA - New England, Mid-Atlantic
| Term | Definition |
|---|---|
| SLING BAG | Simmering using a leather bag filled with liquid suspended over low-burning embers. Because the leather was flammable, only low heat could be used. With this method food could be poached, simmered, stewed, or boiled. |
| SWIDDEN AGRICULTURE | The Native American farming method of burning trees through ‘girdling’ to fertilize the soil. Crops are planted around the tree and lower growing crops at the base provided shelter to maintain soil moisture and prevent weeds. |
| THREE SISTERS | A Native American name for the three foundation foods: corn, beans, and squash. Seeds of the 3 plants were planted in the same hole. Corn stalks became tall support for the beans to twist around, and the squash leaves shaded all roots to prevent drying. |
| SAMP | Cornmeal porridge. |
| HOMINY | Fresh corn processed with lye or slacked lime which removes the tough hull making it more digestible. |
| JOURNEY CAKES/JOHNNY CAKES | A mixture of ground corn and water made by the Native Americans and early colonists. This was shaped into a patty then cooked over an open fire. |
| SALT HORSE | Colonists’ name for the preserved beef that was part of their diet aboard ships sailing from England. |
| HARDTACK | An almost inedible dried biscuit that needed to be soaked in water to be eaten. Often found on ships to provide starch on long voyages. |
| SUCCOTASH | A variation of the Narragansett ‘Misckquatash’ is a combination of corn and beans. Modern succotash is made with beans cooked with bacon and salt pork. Tender corn is added with salt and fresh black pepper and thick cream. |
| BOILED DINNER | Any available meat and vegetables with the meat usually corned beef. New England version of pot au feu with beef and vegetables. |
| RED FLANNEL HASH | Breakfast hash made from left over boiled dinner with beets added to give its red color. |
| TRIANGLE OF TRADE | Beginning in the 1600’s, New England vessels exported salt cod to Africa, transported slaves to the Caribbean, and imported sugar from the Caribbean back to New England. |
| SCROD | Young codfish. |
| STIFLE | Old English word for stew. Early versions included eel stifle and one made with chicken and oysters. |
| SALMON AND PEAS | A traditional 4th of July dish in Maine of fresh salmon cooked in a cream sauce containing hard cooked eggs and served with fresh boiled peas. |
| FINNAN HADDIE | Smoked haddock originally from Scotland, popular in Nova Scotia and the New England coast. |
| QUAHOG | Hard-shelled clams found along the entire east coast |
| FANNYDADDIES | Old name for fried clams. |
| CLAM BAKE | A New England summertime tradition that uses a Native American method of pit roasting. Lobsters, clams, corn, onions, and sausage are layered between wet seaweed in a pit - lined with red hot rocks from a fire. The pit is covered and food is steamed. |
| FIDDLEHEAD FERNS | Tightly furled young fronds of ferns that appear in springtime. They resemble a violin scroll, hence their name. Their flavor is similar to asparagus. |
| RYANINJUN | Early New England bread made from rye flour and cornmeal shaped into domed shaped bread. |
| ANADAMA | Yeast bread containing cornmeal and molasses |
| BOSTON BROWN BREAD | Traditional Boston bread with cornmeal, rye, buttermilk, and molasses and often steamed in a coffee can. |
| BOSTON CREAM PIE | Invented at the Park House in Boston this is not a pie but a yellow cake, filled with pastry cream and topped with ganache. |
| INDIAN PUDDING | Traditional New England dessert made from cornmeal, molasses, spices, and maple syrup. It is also called Hasty Pudding. |
| COBBLER OR PANDOWDY | Fruit baked dessert with biscuit dough topping instead of pie crust. |
| GRUNT, FLUMMERY, SLUMP, or BRAMBLE | Steamed fruit with a dumpling topping covered and usually baked in an oven. |
| GARDEN STATE | New Jersey, because of the terrain, soil and climate, grows a large variety of fruits and vegetables. In the 1800’s it became the site of some of America’s earliest food-processing plants, know especially for its corn and tomatoes. |
| CHESAPEAKE | Means ‘great shellfish bay’. |
| HOT STONE GRIDDLING | An ancient method of cooking where a large flat smooth slab of rock is placed on top of the hot embers of a campfire to absorb heat. A variety of foods can be cooked on a hot stone, similar to today’s cast iron griddles. |
| BLUE CRAB | The iconic symbol of the Chesapeake Bay, it is gray-green in color with blue highlights. The females have red tips on their claws. They are said to “paint their fingernails”. These crabs are considered to have a very savory flavor |
| OLD BAY SEASONING | Traditional Chesapeake Bay seasoning consists of a bold flavored mixture of ground spices and granulated aromatics best known by the proprietary name Old Bay. It is used to season many Chesapeake Bay dishes and seafood dishes throughout the nation. |
| SOFT SHELL CRAB | A blue crab that has molted its hard shell and is temporarily covered by a soft, skin-like membrane. Eaten virtually in its entirety, it is a signature dish of the Chesapeake Bay region. |
| OYSTER STEW | Old time dish (1800s) that could be prepared tableside in a chafing dish. It includes shucked oysters, sherry, minced celery, onion and cream. The dish is topped with pats of butter, a sprinkling of paprika, and served with toast. |
| SHAD/SHAD ROE | A seasonal spring Mid–Atlantic fish specialty prized for both the flesh and roe. |
| VICHYSSOISE | Created at the Ritz Carlton, it is a chilled potato and leek soup. It was invented as a cool lunch entrée for diners eating on the rooftop garden of the Ritz on a hot summer day. |
| WALDORF SALAD | In 1893 the maître d’ of the Waldorf Astoria Hotel created the Waldorf salad to commemorate the opening of the hotel. The salad is a mixture of apples, celery, and mayo served in a lettuce cup. |
| REUBEN | A grilled sandwich made with corned beef, Swiss cheese, sauerkraut and Russian dressing on Rye bread. |
| BEEF ON WECK | A sandwich from Western New York, consisting of thinly sliced roast beef served on Kummelweck, a German caraway seed bun encrusted with coarse salt. |
| LONG ISLAND DUCKLING | Raised on Long Island, New York, this is a small tender cross-bred Peking type of duck. |
| HUDSON VALLEY FOIE GRAS | In New York, the Hudson Valley was one of America’s first farming areas to specialize in niche market products. The foie gras produced here, both goose and duck, supplies 80% of America’s restaurants and rivals the goose foie gras of France. |
| DELMARVA POULTRY | The term Delmarva comes from the 3 states that make up the area, Delaware, Maryland and Virginia and is one of the largest chicken producing regions in the country. |
| WINE REGIONS OF THE MID – ATLANTIC NORTH FORK LONG ISLAND and FINGER LAKES NEW YORK | Two major wine producing regions of New York State. Because of the climate and soil, wine grapes are a specialty crop. Growers have established European vinifera vines and produce high quality European style table wines. |
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