​Ingredients:

• 1 box DeCecco Racchette shaped pasta
• 1 cucumber
• 2 tomatoes (or 1 container cherry tomatoes)
• 1/3 cup chopped pitted olives
• Pesto (directions below)

 

1. Cook pasta until al dente (about 9 min). When done, drain and rinse with cold water then transfer to a large bowl.
2. Peel cucumber, cut in half lengthwise and remove seeds. Chop into bite size pieces. Chop tomatoes (or cut in half if using cherry tomatoes). Add cucumber, tomatoes and olives to pasta.
3. Mix in pesto. (May not need entire recipe below. If not, refrigerate or freeze remaining for future use).
4. Chill for a few hours to allow flavors to blend Enjoy!

Pesto

• 2 cups basil
• 2 cloves garlic
• 1/4 cup grated parmesan
• 1/4 cup slivered almonds
• salt & pepper to taste
• 1/3 cup olive oil
• 1-2 tbsp. lemon juice

Directions:
Pulse basil, garlic, parmesan cheese, almonds, salt and pepper in a food processor until smooth. Slowly add the olive oil while pulsing. Add 1 tablespoon lemon juice and pulse again. Add more lemon juice if needed.  

Delicate and buttery with a tinge of salty brininess, it’s hard to imagine that scallops were one of the least consumed shellfish in the nineteenth century. Today restaurant menus often feature this luxury food for upwards of $25. But in the past, the lack of scallop offerings was not due to cost, it was simply because they were not as favored.  According to James Beard, other varieties of shellfish considered delicacies today were also “underappreciated,” including crab and shrimp.
 
The most popular nineteenth century shellfish was undoubtedly the much-revered oyster – not only a staple on fine dining tables throughout the Victorian era, but also served up by street vendors in major cities and featured in oyster bars. Lobsters were also a favorite, and even clams, as per the recipes found in era cookbooks. 
 
Charles Ranhofer’s The Epicurean (1893) lists only six recipes for scallops and two for shrimp, but features pages of oyster and lobster dishes, as well as recipes for frogs, snails, and terrapin – the turtle was highly prized at the time. Ranhofer’s comment about scallops: “They are eaten, although of a tough nature.” Perhaps it was the way they were prepared then. Most recipes recommended parboiling prior to frying or baking, which is an unnecessary amount of cooking for these tender morsels. Most modern recipes warn that searing or sautéing scallops a minute or two per side is plenty. 
 
I personally adore scallops, and was delighted when I found dry scallops on sale during a recent trip to the supermarket. Dry scallops taste much better as they are freshly caught. As noted by America’s Test Kitchen’s Molly Birnbaum, wet scallops “are treated with a solution of water and sodium tripolyphosphate, or STPP, which preserves them as soon as they are harvested at sea. Then they're often frozen.” This solution helps preserve them, but it also gives them a spongy texture and imparts a soapy taste.
 
Because they aren’t wet and soggy, dry scallops are perfect for searing, which is what I did, adapting a 19th century recipe from the era’s celebrity chef, Pierre Blot. Not surprisingly, it was one of just a handful of scallop recipes featured in his cookbooks. As I mentioned, 19th century recipes tended to favor a longer cooking time, and indeed, Blot recommends blanching the scallops first, perhaps to prevent them from sticking to the pan. However, I skipped this step since I wanted to make sure the outside was crispy and the interior remained tender and juicy.
 
Blot’s recipe is really simple:
 
Scallops – Blanch the scallops for three minutes, drain them. Put butter on the fire in a frying-pan, and when melted turn the scallops in; stir now and then, take from the fire when fried, add parsley chopped fine, salt, pepper, and serve warm. 
 
Fusing Blot’s recipe with instructions from modern recipes, here’s what I did:
 
Simply Scallops

• 1 pound dry sea scallops (not bay scallops)
• 1-2 tablespoons butter
• Salt and pepper to taste
• 1-2 tablespoons chopped parsley

​

1. Place scallops in a colander and pat dry with paper towels.
2. Melt the butter over very high heat. When pan is sizzling, add scallops and spread out.
3. Cook just two minutes a side or until opaque, then remove to a platter and sprinkle with salt, pepper and parsley. That’s it!

 
I served mine with some linguine dressed in olive oil, lemon, garlic and parlsey alongside some sautéed broccolini (baby broccoli), but feel free to be creative! They were delicious served with a Washington State Pinot Gris.

Sources: Hand-book of Practical Cookery by Pierre Blot, American Cookery by James Beard, The Oxford Companion to American Food and Drink ed. by Andrew F. Smith, The Epicurean by Charles Ranhofer  ​

​Most people know that June 14 is Flag Day, but did you realize it is also National Strawberry Shortcake Day? A perfect reason to celebrate these two All-American icons!  

True strawberry shortcake incorporates a rich, crumbly, biscuit-like cake that is not too sweet - very similar to a scone. The biscuit dough can be shaped into one large cake and then cut into pieces, or baked as separate little cakes, either by cutting the dough into rounds with a biscuit cutter, or dropping spoonfuls of dough on a baking sheet like a drop biscuit. Each individual cake is then split in half, filled with ripe, juicy strawberries and topped with fresh whipped cream.
 
A popular Victorian dessert, strawberry shortcake began popping up in American cookbooks in the mid-1800s, likely evolving from the shortcake and biscuit-type desserts that were common in England, such as Derby Short Cakes (also known as Derby Biscuits or Derby Cakes) - thick biscuits sweetened with sugar and sometimes currants, cut into scalloped rounds. Derby Short Cakes were apparently an offshoot of Yarmouth Biscuits, an even richer treat made with liberal amounts of butter and eggs and seasoned with caraway seeds.
 
But Derby Short Cakes and the other shortcake recipes that came later were different from Yarmouth Biscuits in that they all used some form of dairy  - milk, cream, buttermilk, sour cream, etc. Not only did this moisten and tenderize the dough, it also gave the biscuits a crisper crust and added structure, preventing them from collapsing in the oven.
 
However, these still would have been rather flat since they contained no rising agent. But once chemical leavenings came on the scene in the nineteenth century, they were added to shortcake recipes, resulting in full, fluffy biscuits with a softer crumb. It is not known for sure when strawberries were first partnered with shortcake. Wild strawberries are native to both the Old and New World, so they would have been available to European and American cooks. Although they produce smaller berries and lower yields than today’s commercial varieties, they are sweeter and more flavorful – a perfect companion for rich, not overly sweet shortcake.
 
Strawberries were so beloved in America that British traveller Godfrey Vigne wrote about a strawberry party, or “Fête champêtre” that took place in Baltimore in 1831. “Quadrilles and waltzes were kept up with great spirit, first on the lawn, and then in the house till about eleven. In the mean time strawberries and cream, ices, pineapples, and champagne, were served up in the greatest profusion,” he remarked.
 
So perhaps it was a “given” that shortcake was topped with strawberries or other fruit, it just wasn’t written down in the recipe books. In any case, the oldest mention of strawberry shortcake I was able to find dates back to 1835, published in The New York Farmer and American Gardener's Magazine, although the author refers to it as “Strawberry Cake”: “In several parts of New-England, and I suppose wherever the worthy housewives of that portion of our country are scattered, short-cake is made, and while hot is cut open, and strawberries sweetened with sugar are put in. This cake is said to be delicious.” Sounds like the strawberry shortcake we all know and love!
 
The earliest recipe I found with the exact wording “Strawberry Short Cake” was published twenty years later in 1855, and it sounds absolutely decadent:
 
Strawberry Short Cake
Take one pint of rich sour cream, half a teaspoonful of pearlash and flour enough to make it of the consistency of soft biscuit, salt, roll it out and bake it on a large pie plate when cold enough to split and not make it heavy; split it evenly and put a quart of nice strawberries in the centre, covering them with half a pint of rich sweet cream and powdered sugar; return the upper crust, and when you serve it cut it the same as pie. Very rich for the stomach.
(Source: The Practical Housekeeper, and Young Woman's Friend By Marion L. Scott, 1855)
 
But the version I decided to try was from the journal of Anna Maxwell (also known as Ebenezer Maxwell Mansion’s “First Lady of the House”). Today we have the luxury today of buying strawberries year-round, but in Anna’s day, they would have only been available when strawberries were in season, typically May and June. If you can, try to find local strawberries for this recipe as they will be much fresher, juicier and more flavorful.
 
Anna’s recipe was so easy and required minimal ingredients – simply a joy to make. The biscuits were delicious and could be served on their own as part of a chicken dinner, paired with other summer fruit such as blueberries or peaches, or even for breakfast. In fact, my children had the leftover biscuits the next morning with a little melted butter and smear of whipped cream – they raved about this indulgent treat!
Here’s the adapted version:

Anna Maxwell’s Strawberry Short Cake  

Ingredients:

• 1 pound strawberries
• 2 cups flour
• 1 tablespoon sugar
• ¼ teaspoon salt
• 3 tablespoons chilled butter, cut into pieces
• ¾ cup sour cream
• 1 teaspoon baking soda,
• 1 egg, beaten
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ tsp vanilla

Directions:

1. Preheat oven to 375.
2. Place a mixing bowl and beaters in the freezer (for making whipped cream later).
3. Rinse, hull and slice strawberries. Place in bowl and add sugar to taste. Set aside. 
4. Mix the flour, sugar and salt together, then add the chilled butter, blending it in with a pastry cutter until the mixture is a fine consistency.
5. Dissolve the baking soda into the sour cream and add to the other ingredients along with the egg. Mix with a fork until a soft dough forms; add a little extra flour if needed. Form into a ball with floured hands and roll out onto a lightly floured surface to ¾-inch thickness. Cut into 4 biscuits with a biscuit cutter and place on ungreased baking sheet. Scoop up remaining dough and roll out again, cutting out two more biscuits. Add to baking sheet and place in the oven.
6. Bake for about 15 minutes. Remove from oven and cool on wire rack.
7. To make whipped cream, remove mixing bowl and beaters from freezer. Combine powdered sugar, vanilla and heavy cream in bowl. Whisk just until the cream holds its shape.
8. To serve, split shortcakes in half with serrated knife, spread strawberries and their juices over the bottom halves and top with shortcake tops and whipped cream. Enjoy!!!

 
My taste testers loved this dessert and even asked for the recipe. A true American classic that’s just as excellent today as it was during the Victorian era!
 
Additional sources: Baking in America by Greg Patent; The Oxford Companion to Food by Alan Davidson; The Oxford Companion to American Food and Drink, ed. by Andrew F. Smith; Food in the United States, 1820s-1890 by Susan Williams, The Foods of England Project website- http://www.foodsofengland.co.uk/index.htm