Eating With George Washington On America’s 250th Birthday!
As I’m sure the whole world knows, the United States of America celebrates a birth this July 4th: our 250th! As you can see, our first President is cooking up a storm, and I have the recipe to share!
I will avoid making any editorial statements about the “state” of our union, but know that the vast majority of people here love our country – AND the diversity and inclusion that were pillars of our foundation!
So let’s raise a toast to the next 250 years – take it away Thomas Jefferson!
Cheers!
I am diving into a terrific book about America’s “Founding Foodies”, America’s first President George Washington and America’s third, Thomas Jefferson!
Food writer Dave DeWitt has the story of how George Washington, Thomas Jefferson, and Benjamin Franklin established America’s political destiny, as well as revolutionizing the very foods we eat!
Let’s start with George Washington – who was an incredible innovator in farming techniques…and was a big foodie – so to celebrate him, let’s make some classic New England Clam Chowder!
“Revolutionary” New England Clam Chowder!
Yes, clam chowder has been around as long as the US has, and there’s a great reason: it’s delicious!
Here are your ingredients:
1/4 lb finely chopped bacon
4 cups diced potatoes – I left the skins on
3 cups water – but I used Clam Juice
2 dozen clams – I used two cans
salt and pepper to taste
2 cups heavy cream or milk
1 diced celery stalk
Paprika for garnish
Of course, the wonder of bacon – just dice it up and throw it in a large saucepan…then add your diced garlic and onion as well, using a bit of olive oil to get it all going…
After 10-12 minutes, when the bacon is looking a bit crispy, add your clams…
I used Bar Harbor canned Clams…I wasn’t able to get to a store for fresh ones, which are cool when cooked withe the shell, but this does the trick nicely…this is when I added the diced potato as well…
I added a bottle of clam juice and water to equal three cups total, and the diced celery stalk and let this simmer, covered for about twenty minutes…and while doing that I gently warmed up the milk and then added it to the chowder.
After simmering uncovered for ten minutes, it’s time to eat…just scoop it out into a bowl and sprinkle Paprika on top and you are ready for some delicious, classic New England Clam Chowder!
This is an easy, deliciously filling dish – the richness of potato and milk, the bite of the clams and of course, the bacon!
As for Thomas Jefferson, he grew up in Virginia as well…at the time of the American Revolution, he was Ambassador to France – a very powerful role – what was fascinating to me is a product much loved now – that was unknown at the time! Watch to see what it was!
If you watched the video, you heard me say I made this originally for met “52 In 22” cooking challenge…and it’s hard to imagine a world without macaroni, but Jefferson brought it to America – from France!
Let’s celebrate that bit of food history with Thomas Jefferson’s unique macaroni bake!
Thomas Jefferson’s Independence Day Macaroni Gratin!
Here is the list of ingredients – many of which he grew in his gardens at Monticello:
1 package dried elbow macaroni
1/4 cup breadcrumbs
2 tbl butter
I finely chopped onion
1 teaspoon diced garlic
1/2 tsp marjoram
1/4 tsp black pepper
10 oz. fresh spinach
1-1/2 cut parmesan cheese
Pre-cook your Macaroni – boil for 10 minutes and set aside…set the oven to 350 degrees and grab your butter!
Your butter ready plays a part two times in the recipe – first, put one tablespoon in your frying pan and melt it down…
Add the garlic and onion and sauce for 4-5 minutes until soft, then add your diced spinach and fold it all together:
While that simmers for a minute, take a glass baking dish and rub the rest of the butter in it, then pour in your breadcrumbs, covering the entire bottom:
Now, add your pre-cooked macaroni to the frying pan.
Add your cheese, toss it all together then pour it into your buttered pan with the bread crumbs:
Now here’s the funny thing I realized….watch as I pull the finished dish out:
I made sure to dig into the crusty bottom as it gave terrific flavor and texture to the dish, which was straightforward – and delicious, especially with a bottle of Morlet wine!
The book notes that both Washington and Jefferson were committed to sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation.
Now, if you think that these were the only U.S. Presidents who left a foodie legacy, you would be wrong – here’s a dish from one of our most despicable leaders:
This “Sugar Pie” was loved by President John Tyler, who was a notorious womanizer!
See the whole wild story of one of our most scandalous Presidents ever by clicking here:
And lets not forget Benjamin Franklin: while not a President, he was one of our “founding foodies” as well…click here to see his delicious chicken fricassee recipe!
Happy 250th birthday to the United States of America: I applaud all that we have accomplished, acknowledge all that we still need to do, and want to say to all who are reading this from outside the US, we will be better in the future – we have to be.
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The macaroni casserole looks very good. Happy 250th!!
That must be a fascinating read! Very interesting. And the clam chowder with ALL of that garlic looks outstanding!!! Happy 4th!