Roarke Mary Elizabeth - Cooking across America: over 175 traditional and regional recipes

Country Comfort: Cooking Across America
Text Copyright 2012 Mary Elizabeth Roarke and Nicole Roarke

All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic or otherwise, without written permission from the Publisher.

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Library of Congress Cataloging-in-Publication Data is available.
eISBN: 978-1-57826-439-1

Cover design by Nick Macagnone
Interior design by Nick Macagnone
Cover photography by Ken Cromer (www.kencromerphotography.com)

DISCLAIMER
Any similarities to existing recipes are purely coincidental.

v3.1

I dedicate this book to my mom and dad, for sharing their love of baking and cooking; to my daughter Nicole, for collaborating with me and sharing her culinary passion and expertise; and to my husband Dennis and our other children Elizabeth, Dennis, and Christian: thank you for your constant love and support!
A special thanks to my dear friend Margit, who introduced me to her colleagues from the Institute for Integrative Nutrition. Their contribution provides many healthy vegetarian and gluten-free recipes to our readers.

Mary Elizabeth

To my family whom I love unconditionally, thank you! A special thank you to my mom, whom I could not have done this without. The level of dedication, hard work, and love that she puts into all that she does is unsurpassable. Thank you Daddy for doing all of the cooking, Christian for playing the music, Dennis for being supportive, and my loving sister Elizabeth for everything; especially while we were busy working on the book!
Thank you to the sub-culture of chefs, cooks, and food-crazed people, of which I am proud to be a part!

Chef Nicole

We would especially like to thank our dedicated editor Anna Krusinski for her continued support and expertise throughout the process of writing this series.

Mary Elizabeth and Nicole

Thank you to all the chefs, cooking class instructors, food bloggers, private chefs, caterers, and creative home cooks across America who shared their favorite recipes.

Thanks to the following individuals for supporting our efforts and sending out our recipe requests to their network of chefs:

Philip Gutensohn, The International Culinary Center of the French Culinary Institute, New York, New York

Giulianna Galiano, Culinary Institute of America (CIA), Hyde Park, New York

Career Services, Institute of Culinary Education (ICE), New York, New York

The Star Career Academy, Syosset, New York

Kara A. Kenney, E Squared Hospitality, New York, New York

Food and Beverage Association of America

As I page through the eclectic collage of flavors and food styles presented in Country Comfort: Cooking Across America, I am reminded of the years that I had spent in Europe honing my culinary career and my time spent back in the United Statesa true melting pot of history, steeped in tradition. The gathering of recipes in this book has created a festival of flavor, introducing a fabulous collection of regional foods throughout our nation. Mary Elizabeth and Chef Nicole have brought together some of the culinary worlds most influential recipes, each a representation of the diverse cuisines of America.

As a child of Italian and Cuban parents, I grew up in a home centered around ethnic food. We spent most of my youth in Montauk, New York, on the east end of Long Island, a seafood wonderland surrounded by the freshest of catch from the Atlantic Ocean. This made for an awakening of my young palate. I remember, as a child, purchasing calamari in a bait store, far before it was considered haute cuisine. In this book, you will find many other recipes that arose from humble beginnings as peasant dishes, and have now been reinvented with a new look at dining, while still maintaining their roots from various cultures. It is this transformation of culinary style that gives each region of the United States a unique combination of flavors. It is so refreshing for me to be a part of this national awakening of innovative food styles and culinary culture.

I find Country Comfort: Cooking Across America to be a fabulous culinary tour, and I know that these recipes will offer you a culinary awakening, opening your senses to such a distinct variety of styles, techniques, and flavor combinations.

In these pages, you will have the pleasure of finding some culinary styles that you may never have explored. Mary Elizabeth and Chef Nicole have painstakingly sifted through so many recipes, making this collection of national talent an obvious labor of love. Although these recipes highlight the unique flavors of each region, nearly all of the ingredients for these recipes are readily available throughout the United States, creating an exciting adventure that anyone can embark on. I am honored to have contributed some of my own recipes highlighting the flavors of the Northeast, including my parents heritage, which I hope you will enjoy.

So, let yourself go, and try some new things as you explore the diverse culinary styles found throughout the United States.

Congratulations, Mary Elizabeth and Chef Nicole: my chefs toque is off to you both with much appreciation for your time and devotion to this quest toward better living, and your discovery of the grand diversity of food styles across America.

Executive Chef Frank Tramontano

Ever So Saucy Foods, LLC

Are you someone who is so passionate about food that simply eating it is not enough of an experience? Do you find yourself often wondering where ingredients originated when trying new food? As culinary-inspired individuals, we love to explore new cuisine, and we find it fascinating to discover traditional ethnic dishes that continue to be replicated and recreated on menus all across the United States. For both of us, traveling for business and pleasure is a common occurrence. Whether attending a conference in Chesapeake Bay or vacationing in the Florida Keys, we always feel compelled to request the respective signature dishes of that region, such as Maryland Crab Cakes in the Northeast, Key Lime Pie in the Southeast, Succotash in the Midwest, Wild Alaskan Salmon in the Northwest, or Enchiladas in the Southwest.

For the past two decades, Mary Elizabeths career has required her to travel throughout the United States. For most business travelers, this often means an exuberant amount of complimentary hotel breakfasts, fast food eateries, working lunches, and catered corporate functions. Yet for foodie Mary Elizabeth, she thinks of this as an avenue to experience the surrounding area, its inhabitants, and, most importantly, the cultural influences through its food. Whether it is a charming country farmstand or a critically-acclaimed restaurant, Mary Elizabeth relishes in any opportunity to fully immerse herself in the local cuisine.