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    Seven Neighborhoods in Detroit: Recipes from the City
    Seven Neighborhoods in Detroit: Recipes from the City
    Seven Neighborhoods in Detroit: Recipes from the City
    Ebook227 pages7 hours

    Seven Neighborhoods in Detroit: Recipes from the City

    By J.N. Cameron

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    About this ebook

    "Seven Neighborhoods in Detroit: Recipes from the City is the essential Detroit Cookbook for everyone who loves this city!"
    Detroit was built on innovation and that can also be said of its most famous dishes. While exploring the seven neighborhoods in this Detroit Cookbook, you’ll discover Detroit’s unique food history as you cook your way through its most crave-worthy recipes! A nostalgic keepsake for Detroiters, this cookbook is also a comprehensive resource for anyone interested in regional cuisines.
    This full-color cookbook features stunning photography and more than 75 kitchen-tested recipes inspired by the Motor City, including:
    Detroit Square Pizza
    Savory Coney Dog Sauce
    Almond Boneless Chicken
    Classic Sliders
    Hand-Crafted Pierogies
    Desserts like Paczki, Mackinac Island Fudge, and our Almost All-Natural Blue Moon Ice Cream
    These are just a few of the exciting recipes you can now enjoy anytime and anywhere with this exclusive collection!

    LanguageEnglish
    PublisherJ.N. Cameron
    Release dateDec 20, 2015
    ISBN9780996626125
    Seven Neighborhoods in Detroit: Recipes from the City

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      Book preview

      Seven Neighborhoods in Detroit - J.N. Cameron

      Seven Neighborhoods in Detroit

      Recipes from the City

      Copyright © 2015 by J.N. Cameron

      Photography © 2015 by J.N. Cameron

      This ebook is licensed for your personal enjoyment only. It may not be re-sold or given away to other person. If you would like to share this book with another person, please purchase an additional copy for each person you'd like to share it with. Thank you for respecting the work of this author.

      All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator, at the publishers website.

      www.benevapublishing.com

      www.detroitrecipes.com

      This book is dedicated to my family in Michigan, my supportive husband, and homesick Detroiters everywhere – without them this book wouldn't have been possible.

      Table of Contents

      INTRODUCTION

      LITTLE ITALY

      Minestrone Soup

      Antipasto Salad

      Detroit Square Pizza

      Baked Mostaccioli

      Three-Cheese Manicotti Bake

      Crusty Italian Bread

      Baked Stromboli

      Cannoli

      AMERICAN GOULASH

      HAMTRAMCK

      Dill Pickle Soup

      Potato Pancakes

      Cucumbers in Sour Cream

      Homemade Kraut

      Beer-Braised Kielbasa and Kraut

      Stuffed Cabbage

      City Chicken

      Potato & Cheddar Pierogi

      Paczki

      MICHIGAN SALAD

      MAURICE SALAD

      CHINATOWN

      Eggdrop Soup

      Bean Sprout Egg Rolls

      Red Dipping Sauce

      Almond Boneless Chicken

      Woo Dip Harr

      Chinese Dinner Rolls

      Pepper Steak

      Chinese Almond Cookies

      UP-NORTH PASTIES

      PARADISE VALLEY

      Baked Macaroni & Cheese

      Collard Greens

      Boogaloo Pork Sandwich

      Beer-Battered Fried Shrimp

      Fried Catfish

      One-Pot Smothered Pork Chops

      Barbecue Ribs

      Braised Oxtails over Rice

      Old Fashioned Banana Pudding

      DINTY MOORE® SANDWICH

      DOUBLE-BAKED RYE BREAD

      NORTH AMERICAN PUMPERNICKEL

      DEARBORN

      Tabbouleh

      Fattoush

      Hummus

      Baba Ghanoush

      Falafel

      Mujadara

      Zesty Chicken Ghallaba

      Chicken Shawarma

      Grilled Kafta Kabobs

      Ashta Fruit Cocktail

      ZIPPY STEAKHOUSE SAUCE

      DETROIT HONEY HOT WINGS

      HONEY GLAZED HAM

      GREEKTOWN

      Greek Salad with Beets

      Flaming Cheese

      Stuffed Grape Leaves

      Gyros

      Cucumber Yogurt Sauce

      Pita Bread

      Souvlaki

      Coney Dogs

      Baklava

      CLASSIC SLIDERS

      MEXICANTOWN

      Botana Platter

      Chile Rellenos

      Pozole Rojo

      Superwet Burrito

      Puffy Soft Shell Tacos

      Authentic Pork Carnitas Tacos

      Tortas de Milanesa

      Fried Ice Cream

      BOSTON COOLER

      MACKINAC ISLAND FUDGE

      HOT FUDGE DESSERT TOPPING

      Almost All-Natural BLUE MOON ICE CREAM

      REFERENCES

      INTRODUCTION

      This cookbook takes a nostalgic look at Detroit's most iconic dishes. It's people and local agriculture set the foundation from which these foods emerged. With popular dishes that range from baklava to pierogi, the influence of its first residents is undeniable. But as any city evolves, so does its cuisine. Most ingredients are globally available and today recipes are developed without geographic limitations. This well-timed collection captures significant moments in food history and the cities most remarkable dishes to date.

      THE NEIGHBORHOODS

      By 1925, nearly half of Detroit's population was born outside of the United States.[1] Many spoke the universal language of food to make their new surroundings work. Some shared the meals of their homeland, often altering recipes to suite local tastes, or because traditional ingredients were unavailable. Others put their own spin on classic dishes or created new ones. Each chapter tells the story of one neighborhood. And while some communities still thrive, others can only live on through stories...and their most celebrated dishes.

      THE RECIPES

      Recipes range from popular international dishes to genuine Detroit originals. They're simplified when possible so that cooks at any skill level can enjoy this book. Each recipe attempts to capture the specific essence of a dish, but feel free to modify any recipe to suit your tastes and dietary preferences.

      THE INGREDIENTS

      Michigan is abundant with livestock and agriculture. With more than eleven-thousand inland lakes (not to mention thirty six thousand miles of rivers and streams), the state is teaming with freshwater fish too. The following section illustrates a range of ingredients that are typical of the region. They are either Michigan-produced on a large scale or imported due to high-demand

      Vegetables

      sweet corn

      potatoes

      cabbage

      asparagus

      beets

      wild mushrooms (esp. morels, oyster mushrooms)

      Fruit

      apples

      cherries

      blueberries

      strawberries

      Meat & Poultry

      beef

      pork

      turkey

      chicken

      game meat (esp. venison)

      sausage (esp. kielbasa, natural-casing hotdogs)

      Seafood

      trout

      perch

      herring

      salmon

      smelt

      whitefish

      catfish

      Cheese

      Gouda

      Muenster

      Swiss

      Pinconning (colby-style cheese)

      cheddar

      *Michigan's production of dairy products ranks it #2 among all states.

      Grains

      sweet corn

      wheat

      wild rice**

      Pickled & Fermented

      sauerkraut

      pickled beets

      pepperoncini

      green olives

      dill pickles*

      *Vlasic® is from Detroit.

      Miscellaneous

      maple syrup

      nut (esp. English walnuts, hazelnuts, chestnuts, pistachios*)

      *Detroit's Germack Pistachio Company is the oldest pistachio roaster in the U.S.

      THE FUTURE

      Detroit was built on innovation. For self-starters with open-minds and a do-it-yourself mindset, even today the area offers endless opportunity. Its emerging food scene of artisan cheese makers, bakers, chefs, barbecue pit masters, and craft brewers, illustrates the true spirit of the city.

      **Great Lakes Wild Rice

      Wild Rice is important to many tribal communities and is part of an ancient prophesy that brought the Ojibwa, Pottawatomi, and Odawa people to the region. The rice, called Manoomin in the Ojibwe culture, grows on water and is still hand-harvested by canoe. At one time, vast rice beds grew along the shorelines and streams. But invasive plants and human impact have caused a serious decline in growth. The threatened species is tremendously important to the biodiversity of Michigan's waters.[2]

      ¹ Arthur M Woodford, A City of ManyTongues, In This Is Detroit, ¹⁷⁰¹-²⁰⁰¹, (Detroit:Wayne State University Press, ²⁰⁰¹), ¹⁸⁶.

      ² NativeWild Rice Coalition, Native Wild Rice, (accessed September ²⁸, ²⁰¹⁵); available from http://www.nativewildricecoalition.com/native-wild-rice-coalition.html.

      Chapter 1

      LITTLE ITALY

      Italians have contributed to the growth of Detroit for nearly three-hundred fifty years. It began with the arrival of Alphonso Tonti. He was second-in-command to the French explorer Antoine Cadillac. Together they founded Fort Pontchartrain du Détroit in 1701. With the arrival of their wives, they became the first European families to reside in the new territory.

      Since the French and English discouraged immigration, the Italian population grew slowly. But after 1855, a steady migration began.[1] Then within the forty years spanning 1880 to 1920, several thousand Italians arrived from Sicily, Lombardy, and Genoa.

      Some passed through on their way to work in the Upper Peninsula's mines. But many were there to stay. And though the Italian community no longer has a cultural center, like Mexicantown, there was once a Little Italy near Eastern Market.[2]

      The original Farmer's Market opened downtown in 1841. Soon additional markets were built, including Eastern Market, which mainly sold hay and wood. But with the construction of sales sheds in 1891, it became a farmers market that sold produce and other goods.

      Shortly before the expansion, Detroit's oldest Italian restaurant began to serve hot meals steps away from the market. The Marazza family offered room and board to vendors from out of town. Mrs. Marazza's reputation as a fine cook spread quickly. And with the encouragement of her patrons, she opened the Roma Café in 1890.[3]

      Throughout the twentieth century, the manufacturing industry expanded and the Italian population grew. By 1925, there were forty-two thousand Italians in the city. Aside from their contributions to the automotive work force, many worked with stone, cement, and tile. Others were entrepreneurs who opened shops and restaurants.

      They didn't stay contained in a Little Italy. They integrated into the diverse communities of southeast Michigan. Many of the Italians who initially settled near Eastern Market, went on to live in the northeastern suburbs, especially Macomb County. It is there that a myriad of Italian bakeries, groceries, and other businesses still thrive, despite competition from large supermarket chains. There are currently three hundred thousand Italian Americans in Metropolitan Detroit.

      1 Armando Delicato, Italians in Detroit, (Charleston, SC:Arcadia, 2005).

      2 The Little Italies of Michigan, Jovina Cooks Italian, May 10, 2013, (accessed April 29, 2015); available from

      http://jovinacooksitalian.com/2013/05/10/the-little-italies-of-michigan/.

      3 History, Roma Café, (accessed April 29, 2015); available from http://www.romacafe.com/History.

      600-ministrone

      MINESTRONE SOUP

      Several Italian restaurants in southeast Michigan claim that minestrone soup is their specialty. Elegant, yet underappreciated, minestrone celebrates the freshest produce of the season. This recipe was inspired by a local variation, which at one time could be enjoyed downtown on Woodward Avenue.

      Aromatics:

      2 tablespoons extra-virgin olive oil

      1 onion, diced

      2 stalks celery, diced

      1 large carrot,

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