Posts Tagged ‘New England Bloggers’

Life’s Better with Butter!

Monday, January 25th, 2010
(Courtesy of the New York Public Library)

(Courtesy of the New York Public Library)

I didn’t grow up eating Parker House rolls. Indeed, I’m not sure I even saw one until last week when, encouraged by Elizabeth at New England Bloggers, I attempted to make them. My attempt wasn’t perfect—my rolls ended up a little crowded in their pans!—but the end product WAS delicious.
Elizabeth suggested the rolls as a quintessentially New England food. They are certainly steeped in history. They’re also steeped in butter.
Now known as the Omni Parker House, the Parker House is the oldest continuously operating hotel in the United States. This Boston landmark was founded in 1855 by Harvey Parker, a restaurateur who wanted to expand into overnight trade.
The Parker House’s visitors were a who’s who of 19th and 20th century America. Its illustrious Saturday Club met on a weekend afternoon once a month at the hotel beginning in 1855.
Members of this intellectual society included novelist William Dean Howells, naturalist Henry David Thoreau, poet John Greenleaf Whittier, historian Francis Parkman, and other luminaries.
When in town English novelist Charles Dickens was a guest member; he performed his first American reading of A Christmas Carol to the group. In 1867 he wrote in a letter home
I dine today with Longfellow, Emerson, Holmes, and Agassiz. Longfellow was here yesterday. Perfectly white in hair and beard, but a remarkably handsome and notable-looking man.
Charles Dickens (Courtesy of the Library of Congress)

Charles Dickens (Courtesy of the Library of Congress)

Other notable guests included John Wilkes Booth, who came to Boston to watch his brother Edwin perform at the Boston Theater in April 1865 and was observed practicing with his pistol at a nearby shooting gallery; Boston mayor James Michael Curley, the inspiration for the novel The Last Hurrah; more Kennedys than you could fit into a chapel; Bill Clinton; and three of my favorite actresses–Judy Garland, Ann-Margret, and Sarah Bernhardt.
Rather bizarrely, the Parker House employed two noted revolutionaries in their youths, Ho Chi Minh and Malcolm X.
All these people had to be fed, and the elegant Parker House was known for feeding them well. Its kitchen staff invented Boston cream pie, the official dessert of the state of Massachusetts despite the opinion of many that pudding of some sort would be a more appropriate choice.
The Parker House was an early proponent of lemon meringue pie. It was also the place in which the term “scrod” was coined.
And of course it was and is the home of Parker House rolls, invented early on in the hotel’s existence (the Parker House doesn’t seem to have an exact date) by a German baker named Ward who was employed there.
The Parker House roll’s signature is a fold in the middle which gives this small yeast bread its special texture.
In a quick search of cookbooks and the internet I found many recipes for Parker House rolls. They don’t all have as much butter as the formula below. It came from the Omni Parker House web site, however, so it reeks of authenticity as well as butter.
Of course, I changed it a tiny bit—but not much, I promise!
Would I could steal its echoes! You should find
Such store of vanished pleasures brought to mind:
Such feasts! The laughs of many a jocund hour
That shook the mortar from King George’s Tower.
Such guests! What famous names its record boasts,
Whose owners wander in the mob of ghosts!
Such stories! Every beam and plank is filled
With juicy wit the joyous talkers spilled………
Oliver Wendell Holmes, “At the Saturday Club” (1884)
You may visit Elizabeth’s blog, “Thoughts from an Evil Overlord,” to see a full list of posts in the New England Bloggers’ Anniversary Carnival.
Oliver Wendell Holmes (Courtesy of the Library of Congress)

Oliver Wendell Holmes (Courtesy of the Library of Congress)

Parker House Rolls
6 cups flour (approximately)
1/2 cup sugar
2 teaspoons salt
2 packets yeast (regular “active dry,” not instant)
1 cup milk
1 cup water
1 cup (2 sticks) sweet butter
1 egg
In a large bowl that will work with your electric mixer whisk together 2-1/2 cups flour, the sugar, the salt, and the yeast.
In a small saucepan heat the milk, the water, and 1 stick of the butter until the mixture is the temperature of hot tap water (120 to 130 degrees); your finger should be able to go into it, but it should feel hot. The butter may not be completely melted.
With the mixer at low speed, slowly pour the liquid into the flour mixture. Add the egg and increase the speed to medium. Beat the mixture for 2 minutes, scraping the sides of the bowl as you go along. Beat in 3/4 to 1 cup more flour, enough to make a thick batter. Beat for another 2 minutes.
Turn off the mixer and use a wooden spoon to stir in enough additional flour to make a dough that you can grab as a ball—about 2-1/2 cups.
Move the dough to a floured surface and knead it for 10 minutes, adding flour a little at a time as needed. Shape the dough into a ball and place it in a greased large bowl, turning the dough over so that all sides have touched the grease.
Cover the dough with a damp towel and let it rise in a warm place until it doubles in bulk, 1-1/2 to 2 hours. (The Parker House recommends that you place it in a spot that is 80 to 85 degrees, which may be hard at this time of year; just do your best!) The dough is ready for the next step when two fingers pressed into it leave a dent.
Punch down the dough gently by pushing down the center with your fist; then push the edges of the dough into the center. Turn the dough onto a floured surface, and knead it lightly to shape it into a smooth ball. Cover the ball with your bowl and let it rest for 15 minutes.
Melt the remaining stick of butter and pour it into a large roasting pan (17-1/4 inches by 11-1/2 inches) or divide it between 2 smaller pans. Make sure the butter covers the entire bottom of the pan(s).
On a lightly floured surface with a floured rolling pin roll out the dough until it is 1/2 inch thick. With a floured biscuit cutter cut the dough into circles.
The Parker House recommends 2-3/4-inch circles. My biscuit cutter was missing so I used a 2-inch jar top. I still didn’t have as many rolls as the Parker House says its bakers make; maybe my rolling skills were to blame!
Holding each dough circle by the edge, dip both sides in the butter; then fold each circle in half and place it in the pan. Knead the dough trimmings together and cut more rolls out of them.
Cover the pan(s) with a damp dish towel and let the rolls rise until they double again; this will take 40 minutes to an hour. Toward the end of the rising preheat the oven to 400 degrees.
Bake the rolls for 15 to 18 minutes, until they are brown on top. Remove them from the oven and move them to a rack to dry out a little until you are ready to serve them. If you don’t plan to serve the rolls right away, be sure to warm them again before serving.
Makes between 30 and 40 rolls, depending on your rolling and cutting skills. (The Parker House says 42; I got about 26.)
Parker House Rolls web

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Chowder Challenge

Friday, January 22nd, 2010
My neighbor Kathy contemplates the bacon atop her chowder.

My neighbor Kathy contemplates the bacon atop her chowder.

I was recently asked by Elizabeth, organizer of the New England Bloggers, to post a recipe or two that would speak particularly of New England.
Elizabeth is putting together a web-wide gathering of her bloggers to celebrate the first anniversary of this group. On Monday night we will somehow link our Yankee posts together.
I’m a little fuzzy on the technological aspects of this, but Elizabeth assures me that it will happen. (Note from Tinky later: IT HAS HAPPENED!  Visit Elizabeth’s Blog to see all the blog posts for this anniversary celebration.)
In Our Grandmothers’ Kitchens has featured quite a few New England recipes, from Maple-Glazed Carrots to Strawberry Scones. I wanted to post something new for this event, however.
I asked Elizabeth what she would like me to write about. Her very first suggestion was Corn Chowder, a worthy addition to any collection of New England recipes.
Corn is perhaps the quintessential American—certainly the quintessential American—food. This native to our shores is versatile: it can be used in soups, breads, stews, and even desserts.
Chowder is ideal fare at this time of year. Somewhere between a soup and a stew, it blends warmth and comfort into its mixture of chunkiness and creaminess.
The recipe below isn’t cutting edge, but Corn Chowder isn’t supposed to be cutting edge. It’s supposed to be New England Comfort Food.
If you get a chance, leave a comment below describing YOUR favorite New England food!
New England Corn Chowder
Those who are lactose intolerant might try omitting the milk or cream. If you want to make the soup that way, puree a little more of it than I recommend below so that the mixture seems creamier. Or try using canned cream-style corn.
Those who love corn chowder but don’t eat pork should try the Chipotle Corn Chowder recipe I posted a while back.
5 thick pieces of bacon
1 onion, finely chopped
1 bell pepper (preferably not yellow; I used orange!), finely chopped
1 pound very tiny potatoes, cut into quarters
3 cups corn kernels (I used frozen kernels defrosted)
2 cups chicken stock plus 2 cups water
salt and pepper to taste
1 cup milk and/or cream
In a Dutch oven brown the bacon pieces to release their fat. Use a slotted spoon to remove the bacon pieces. Drain and save them.
Quickly sauté the onion in the bacon fat, followed by the pepper. Add the potatoes to the pan, and toss them to coat them very lightly in any remaining bacon fat.
Add the corn, liquid, salt, and pepper. (Don’t salt too heavily; remember, the bacon fat is salty. You can always add more salt at the end if you need it.)
Bring the chowder to a boil. Cover, reduce the heat, and simmer until the potatoes are soft, about 1/2 hour.
If you have time, allow the chowder to come to room temperature and then chill it. This way the fat will rise to the top and you can remove most of it. (The soup is quite filling without that additional fat.)
Puree about a third of the soup in a blender or food processor in order to make the consistency more uniform. The soup needs a few pieces of potato and some corn kernels to seem like chowder so don’t overdo the puree-fication.
Stir in the milk and/or cream and adjust the seasonings. Heat the chowder through but do not return it to the boil. Garnish with the reserved pieces of bacon. Serves 4 generously.

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