Wednesday, April 13, 2011
Cooking Up History
Civil War Sesquicentennial
150 years ago this week the Battle of Fort Sumter (April 12-14) became the opening engagement of the American Civil War.
This week's cookbook is The Civil War Cookbook by William C. Davis.
"The Civil War Cookbook intertwines history and cuisine for a new insight into the lives of soldiers on the battlefield and their loved ones at home."
Off To War
Red Flannel Hash
Soldiers may have eaten this has at home, but it is certainly tastier than the version served to the army! Beets and fresh herbs add extra flavor, but add some of your own favorites, as this dish has always been concocted from any leftover ingredients which may have been on hand.
1 pound corned beef
4 large cold boiled potatoes, chopped
1 medium onion, finely chopped
Salt, pepper, and nutmeg
1-2 cooked beets, peeled and diced
Fresh herbs to taste
2 Tbsp butter
1. Cut the beef into small pieces. Combine all the remaining ingredients except the butter. Melt the butter in a skillet and when foaming add the meat mixture. Spread the mixture out evenly in the pan.
2. Cook over low heat, pressing the mixture down continuously with a wooden spoon or spatula. Cook for about 15-20 minutes. When a crust forms on the bottom, turn over and brown the other side. Cut into wedges and remove from the pan to serve.