D2 THE BULLETIN• TUESDAY, JUNE 24, 2014
FOOD
Next week: Salads for summer crowds
is an otatoes: ra itiona co ies are Lire atimore By Julie Rothmnn
RECIPE FINDER
The Baltimore Sun
Jane Geier from Ellicott City, Md., said that she dined
several years ago at Mama's on the Half Shell in Canton, Md., and enjoyed the old-fashioned Baltimore-style coddies that were served there. She was looking for the recipe so she could make them at home for her family. Baltimore coddies, not to be
confused with codfish cakes, are hand-formed, slightly
Looking for a hard-tofind recipe or cananswer a request? Write to Julie Rothman, Recipe Finder, TheBaltimore Sun, 501 N. Calvert St., Balti-
more, MD 21278, or email baltsunrecipefinder@ gmail.com. Namesmust accompany recipes for them to be published.
flattened potato cakes f l a-
vored with salt cod and other seasonings and then deepfried. They are traditionally served at room temperature, sandwiched between saltine crackers with a dollop of yellow mustard. Sometimes referred to asthe poor man's
at their stall inside the market for 5 cents each.
Word spread before long,
er to debone. when she's ready, she tosses "I keep packs of deboned ro- them all into a crockpot. "Depending on the mix of Continued from 01 tisserie chicken in the fteezer so W e also talked to M i I haveit allthetime," shetoldus. vegetables that I have collected, chelle An n An d erson, Anderson makes homemade the addition of fresh carrots, winner of the 47th Annual broth after she picks off all the onions and celery may be in National Chicken Cooking meat. She puts the bones and order. Pour in enough water to Contest and author of "The leftover skin in a large, lidded cover, tossin a bay leafortwo Rotisserie Chicken Cook- plastic container and stores it and a sprinkling of pepperbook: Home-Made Meals in her freezer. She adds in any corns, turn the heat on to high with Store-Bought Conve- leftover pieces of vegetables and walk away. Eight hours nience" (Cumberland House and herbs for a few days, and later, a flavorful broth is born. Publishing Inc., 2008). Her book has dozens of Ratatouille Poulet recipes for appetizers, soups, salads, entrees, sandwiches Makes 4-6 servings. and casseroles using rotisserie chicken, and she urged 3 TBS olive oil 2 (14.5 oz) cans diced tomatoes us to share her husband's fa- 2 C frozen diced onion seasoned with basil and vorite from the book: Rapida 1 eggplant, cubed oregano Chicken Tamale Pies. 2 zucchini, sliced 3 C coarsely shredded "It's super easy; you're 3 tsp minced garlic rotisserie chicken really just assembling. The
Anderson said the aver-
opened a small manufacturing plant and were the first
into two or three meals per chicken for a family of four. Anderson recommends usingyour fingers topullthe
As local historian Gilbert Sandler recounts in his book,
While not nearly as prevalent today, traditional cod-
coddies all over Baltimore.
tisserie Chicken Cookbook."
If your family likes chicken, and you like to cook, we know you'll enjoy these creative ways to enjoy one of America's favorite convenience foods. — Reporter: ahighberger@mac. com
1 C loosely packed basil, chopped Kosher salt to taste
Ground black pepper to taste 1 C shredded mozzarella cheese ~/4 C grated Parmesan cheese
Preheat the oven to 350. Spray a 2-quart casserole dish with cooking spray. Pour the oil in a large saucepan over medium heat; stir in the onions, eggplant and zucchini. Cook, stirring frequently, for 4 to 6 minutes, or until softened. Stir in the garlic and cook1 minute more. down so you can handle it," Stir in the tomatoes, chickenand basil; bring to a boil. Checkthe seasoning, adding salt and pepper asneeded. Anderson told us in a phone Pour the chicken mixture into the prepared casserole dish; sprinkle with mozzarella and Parmesan cheese. interview from her home in Bake for15 to 20 minutes or until the cheese is lightly golden. Cook's notes:Serve in bowls with crusty French bread to sop up all the delicious juice. Eagle, Idaho.
white meat and two cups of dark meat. That translates
the early 1970s, Cohen's Coddie trucks were delivering the
ersand freeze foryourfavorite recipes," she writes in "The Ro-
en off the bone. The secret is letting the chicken cool
tremely popular — so much so that the Cohen family
the product. From the 1920s to
and pour into freezer contain-
recipes is getting the chick-
and the coddies became ex-
to mass-produce and market
After it's cooled, simply strain
hardest part of most of the
age supermarket chicken yields about four cups of
crab cake, this uniquely Baltimore food could be found at neighborhood soda fountains and delis all over town beginning in early 1920s. "Glimpses of Jewish Baltimore," "The coddie's origins are vague, but the way the descendants of the Louis Cohen
Chicken
— '7heRot isserieChicken Cookbook,"by MichelleAnnAnderson,CumberiandHousePubl ishing,2008
meat off the bones while it's
still slightly warm. If you refrigerate it first, it'll be hard-
Thinkstock
Asparagus Chicken a la Creme
dies can still be found in Bal-
Rapida Chicken Tamale Pies
timore at occasional church fundraisersand places li ke
Makes 2-4 servings. 2 TBS butter 2 C coarsely shredded rotisserie chicken
2 tsp fresh thyme leaves
1 tsp baking soda
'/2 tsp ground nutmeg Kosher salt to taste
1 pint heavy cream
Ground white pepper to taste
1~/2 Ibs asparagus spears, washed and trimmed Additional thyme for garnish
Makes 4 servings.
grandfather Louis Cohen's wife, Fannie Jacobson Cohen,
t he Suburban H o use a n d Miller's Deli i n P i k esville, Md., and even atMama's on the Half Shell, where Geier
who created the coddie as we know it." Sandler further
found them on the appetizer menu for $5.50.
Melt the butter in a largeskillet over medium heat. Addthe chicken to theskillet; heat until warmed through. Reduce the heat tolow. Pourthe heavycream into the skillet, and simmer gently for 5 minutes, stirring frequently, until ~/4 C loosely packed cilantro, the saucehasthickened. Seasonwith thyme, nutmeg, salt, pepper.Keepwarm over lowheat until ready to serve. chopped Bring 2 inches of water to a boil in a large skillet. Season with ~/~ teaspoon of kosher salt. Add the baking soda 1 (2.25-oz) can slicedolives, to the water. Carefully add the asparagus; cook until the water returns to a boil. Removeimmediately, drain, and reserve 4slices for garnish arrange on aserving platter. 1 C prepared salsa Pour the Chicken a laCreme over the asparagus. Sprinkle with thyme andserve hot. Cook's note:This is especially delicious served with a loaf of French bread. 2 C shredded cheddar
family tell the story, it was
explains that according to Louis Cohen's granddaughter, Elaine Cohen Alpert, her grandparents were just barely earning a living from the small stall they ran in the old Belair Market, where they sold sandwiches, cookies and
Request Susan Zeiger from Balt imore an d D o nn a M a r sh f rom H a nover, M d. , b o t h
wrote recently, hoping someone would have the original recipe for the Harley Burg-
candy. They were searching ers, which were sold at Harfor a new product, something ley's fast-food carryouts in no one else would have, to at-
tract new customers and set them apart. Not long after, the Balti-
the '60s and '70s in the Baltimore area. "They were the
best subs, ground beef simmering in a red tomato sauce
more coddie was born. The
with lots of onions," Marsh
Cohens sold the first coddies
sard.
Baltimore Coddies Makes16 to 20 coddies. /~ Ib salt cod or1 TBS cod paste 1 to1/4 Ibs potatoes 2 TBS milk
'/~ C crushed crackers 2 eggs
/2 tsp black pepper
Vegetable oil for frying Saltine crackers Yellow mustard
If you are using salt cod, soak the fish for 24 hours in a bowl of water. Change the water every 6 to 8 hours. Cover the fish with water in a pan and simmer for10 to15 minutes. Drain and breakwith afork; cool. Peel, dice and boil potatoes until cooked. Drain, mash with 2 tablespoons milk, and cool. In a large bowl, combine salt cod (or cod paste), potatoes, crackers, eggs and black pepper and make into thin, palm-sized balls. Flatten slightly and cook in a pan filled with ~/4inch of vegetable oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on a saltine cracker, top with yellow mustard and placeanother saltine on the top. Serve warm or at room temperature.
1 C dicedrotisserie chicken 1 C frozen Southwest-style corn (with onions and bell
peppers)
cheese,divided 8 (~/4-inch) slices from a1-Ib
— '7heRotisseri eChicken Cookbook byMichelleAnnAnderson,CumberlandHousePubl ishing,2008
tube of preparedpolentn
BBQ Chicken Sandwich
4TBS sour cream
Preheat the oven to 350 degrees. Spray the insides of four 1-cup capacity ramekins or au gratin disheswith cooking spray; setaside. Mix together the chicken, corn mix, cilantro, olives, salsa, and1~/~cups of cheese in a medium bowl. Place1 slice of polenta onthe bottom of each ramekin. Evenly divide the tamale filling among each of the ramekins, packing gently. Top with a slice of polenta and someof theremaining cheese. Bakein apreheated oven for 20 minutes or until bubbling and the cheese is lightly golden. Rest for 15minutes. Place a dollop of sour cream and a slice of olive on top of each tamale pie. Servehot. Cook's noteL Kickuptheheat by using hot salsa. Serve with Spanish style rice and refried beans foracompletefiesta.
Makes 4 servings. "This BBQ chicken sandwich is almost identical to the one weserve here at the restaurant," said Chef Jake Williams at Brother Jon's Public House. He told us that servers at Brother Jon's always steer newcomers to their Buffalo Mac andCheeseand Jack Sparrow Sandwich since they arethe two top sellers. 1 rotisserie chicken, pulled apart 4 potato or white buns
4 oz butter (1 stick) 1 white onion, diced
3/4 C whiskey" 3 C ketchup
8 slices cheddar cheese 1 jalapeno pepper, diced (including seeds)
3 cloves garlic, chopped Salt and freshly ground pepper
4TBS molasses 2 TBS honey
to taste
In a small saucepan, melt butter on low heat while you dice up the onion and jalapeno (be sure to include all the seeds of the jalapeno). Cookthe onions, jalapeno and garlic in the butter until the onions are soft and translucent. Once the onions havesoftened and the jalapeno andgarlic begin to brown and stick to the pan, slowly add the whiskey and stir until the edges of the panare clean. Add the ketchup, molasses and honey and simmer on medium heat while you cook the rest of the meal. The saucecan bemixed smooth or served chunky. While the sauce cooks down, pull the meat from the bones of the chicken andadd it to the barbecue sauce. Oncethe chicken is in the sauce, slice the bunsandbake them in the oven, openfaced, with a slice of cheddar on each half. Whenthe cheese has melted to the buns, pull the buns from the oven, top with the barbecuechicken andserve. *Whiskeynote:A nice bourbon like Bulleit or Knob Creekwill add a rich smokiness, whereas ablend like Maker's Mark, CrownRoyal orPendleton will impart a bit more "zip" on thetongue, bringing out the spice of thejalapenos. — From ChefJake Williams, Brother Jon's Public House, 1227N.W.GalvestonAve., Bend, 541-306-332t, www. brothej ronspublichouse.com
Chicken 4 Yakisoba Noodles
— 'Vhe Rotisseri eChicken Makes 4 servings. "I do this meal all the time with my kids. It's quick and has the added benefit that it cleans out the fridge! Cookbook,"b y MichelleAnn Anderson, CumbertandHouse Everybody likes rotisserie chicken. Youcan't go wrong with it. You can make asandwich the next day out of the Publishing, 2008 breast, or get as elaborate asyou want with it," says TRMcCrystal of Jen's Garden. Jen's Garden is afine dining
— Recipe originallyappearedin TheBaltimore Sun onMay22, 2002
restaurant in Sisters. In the summer, it features special wine dinners every Wednesday night from mid-July through the first week of September for $80 per person. 1 C rotisserie chicken meat 2~/2 C chicken broth
4 C Yakisoba noodles (buy in
ktorefhanjust a pafio.........
i t 'syour
5-Ib bag at Cash & Carry, separate into 4 C portions,
OUfdooP PooN! Ni ,1' . •
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freeze in quart bags) 2 TBS vegetable oil 1 onion, julienned
1 C any leftover veggiesin
1 TBS soy sauce orBragg's
the fridge that you like: tomato, kale, spinach, celery,
liquid aminos 1 tsp Thai fish sauce
mushrooms, cooked or raw broccoli, asparagus, Brussels sprouts, etc.
Red pepper flakes to taste
2 TBS ketchup 1 TBS sweet Thai chili sauce
Fresh cilantro for garnish Spice mixture of ginger, garlic,
sesame seeds (available at Costco), for garnish
1 garlic clove, chopped In a large pan, saute onion in vegetable oil until softened, addanyleftover vegetables you'd like to use, along with the chopped garlic. Add the rotisserie chicken meat, chicken stock, ketchup, Thai chili sauce, soy sauce, fish sauce and red pepper flakes, if using. Bring the soup to a boil, and then add in the Yakisoba noodles. Add more stock to barely cover the noodles. Bring back to aboil, and it's ready to serve. Portion the noodles into four bowls, divide the veggies into the bowls, then ladle broth over the top. Garnish with cilantro. — FromTR McCrystal,cheflownerJen'sGarden,403E .HoodAve.,Sisters,541-549-2699,ev wintimatecottagecuisine.com
Chicken a la King Makes 8 servings. Jim Brumfield told us hemakesthis classic dish at home because his whole family likes it. Brumfield has been working at Jake's Diner for10 years as kitchen manager and chef. Jake's Diner is famous for large portions of comfort food. "Chicken fried steak hasalways been a staple of ours for breakfast, and then there's the Stacker: hash browns and scrambled eggs with bell pepper and cheese,covered with hollandaise," said Lyle Hicks, who owns Jake's along with his wife, Judy. '/2 Ib mushrooms, sliced
~/2 Cgreen pepper, diced ENoy Patio World's lasting quality vs. disposable stuff destined for a landfill
Put/o kVof/d
222 SE Reed Narket Road 541-388-0022 PatioWorldBend.com Mon-Sat 9:30-5:30 Sun 10-5
~/2 C butter (1 stick) ~/2 C flour 1 tsp salt
~/4 tsp white pepper
2 C heavy cream 2 C chicken broth 2~/2 C rotisserie chicken, pulled
Toast points (toasted bread, cut
in half diagonally), or white rice for serving
1 jar (4 oz) pimentos, chopped
In a large skillet, saute mushrooms andgreen pepper in butter over medium heat until tender, not browned. Blend in flour and white pepperandcook, stirring, until bubbly. Remove from heat, stir in chicken broth. Return to heat, bring to aboil, stirring constantly. Reduceheat to low, add chicken, creamand pimentos and stir. Serve over toast points or white rice. — From Jim Brumfield kitchen managerandchef at Jake sDiner 2210N E Highway 20, Bend 541 382 01f8, www. jakesdinerbend.com