Salmon Dinner

George Washington had a fondness for fish. From his own estate (Mount Vernon), which borders the Potomac... George Washington had an ample supply of herring, bass, carp, and sturgeon. Fish had frequently appeared on the table of the Washington family.

George Washington actually ran a successful fishery in the Potomac. Some insist that he had fly fished, but records show that he only bought tackle for bait fishing (or coarse fishing... as they called it back then).

I decided to make salmon, plated on a bed of fresh, homemade garlic and dill mashed potatoes.... in honor of this Thursday Dinner.

In this recipe, I used a mayonnaise mixture to coat the salmon (Though the Washington's did not have mayo, since the earliest reference of the product wasn't even mentioned until around the year 1806). But cooking the salmon covered in this mayo concoction... produces an extremely moist piece of fish.

You will require the following Ingredients  :

• 1 lb. of Fresh Atlantic Salmon (I kept the skin on)
• 1/2 cup mayonnaise (you could use light mayo)
• 2 cloves of garlic, minced (If you really love garlic, use 3 cloves)
• 1/4 teaspoon lemon juice
• 1/4 bunch of fresh, chopped dill (or 1/8 teaspoon dried dill)
• 1/8 teaspoon each of salt and pepper

Now, onto the instructions : 

1. Preheat the oven to 375 degrees
2. Mix the mayonnaise, minced garlic, lemon juice, dill, salt and pepper, in a small bowl.
3. Place the Salmon in an oven safe dish and dry off the top of the Salmon. ( I used a paper towel... dabbing softly).
4. Spread the mayonnaise mixture evenly over the fish (you want to make sure you coat the sides, too)
5. Bake for approximately 15-20 minutes depending on the thickness of the fish. 

I then made an easy side dish mashed potatoes to accompany the fish. I used some of the left over fresh garlic and dill... and incorporated into the potatoes to mimic the flavors, used in coating the salmon. I mashed the potatoes by hand, to get that rustic feel... adding butter and milk until I got the consistency I was looking for.

Here are some pictures of my baked salmon journey :

Fresh piece of Atlantic Salmon

Fresh Garlic and Dill (can you see a theme? Fresh.)

Baked Salmon with garlic and dill mashed potatoes 

String Beans with Almonds

I've read that this recipe was a favorite of George Washington's... String Beans with Almonds.

String Beans happen to be an older term for green beans... also known as snap beans. (Interesting enough, the word "vegetable" was said to be rarely used during the 1700's. Instead the term "herb" covered all green plants, roots and herbs).

George Washington had considered himself first, as a farmer. For dinners at Mount Vernon, ingredients for these meals would have come from the Lower Garden. The kitchen garden supplied farm-to-table vegetables, fruits and herbs.

Martha Washington's grandson, described George Washington's food preferences as this : "He ate heartily, but was not particular in his diet, with the exception of fish, of which he was excessively fond". You will find this recipe very fresh, and most simple.

You will require the following Ingredients :

• 1 1/2 Pounds of Fresh Green Beans (I chose Fresh, French Green Beans)
• 1 tablespoon of Butter
• 1 tablespoon of olive oil
• 1/2 Cup of sliced Almonds
• 2 Cloves of fresh Garlic, sliced very thin
• 1 teaspoon of mustard (I used Spicy brown mustard)
• 2 Tablespoons of cream sherry (optional. I omitted it, and still tasted wonderful)
• Salt and pepper to taste

Now, on to the directions :

1. Trim the green beans and snap them into 2 inch lengths.
2. Blanch the beans, and set aside.
3. Heat the butter and the olive oil together in a skillet... then gently saute the garlic until it's golden.... but not yet browned.
4. Add the sliced Almonds into the pan, and cook over a low heat until they are heated through.
5. Add the mustard (and cream sherry if you are using it), and stir gently until well blended.
6. Add the green beans, and continue to cook over a moderate heat until it is heated thoroughly.  (You may find yourself wanting to add some more butter and/or olive oil at this point). Season to taste with salt and pepper.

Here are some pictures of my String bean journey :

 Fresh String Beans

 Sliced Almonds ready to make their way in the pan

Fresh Garlic cloves, sliced very thin 

Voilà. String Beans with Almonds.

Washington Cherry Pie

Apples, pears, cherries, peaches, and apricots were some of the fruit grown at Mount Vernon. George Washington was said to have frequently mentioned these fruit trees in his diaries, as there was quite a demand for the fruit for meals, preserves, etc. (Not to mention, he enjoyed plants... but had a great passion for trees).

Peak season for cherries is in the summer... and George Washington was very fond of cherries. So I found a Cherry Pie to be a wonderful choice for the Thursday Supper prelude to celebrating our Independence, in his honor.

The recipe I used was adapted by culinary historian, Nancy Carter Crump, from an 18th Century classic by Hannah Glasse. (The recipe can be found in Dining with the Washingtons ).

(Note : The cherry pitter was not invented until the 1900's. And, coincidentally,  I do not own one. So, I pitted the cherries myself, as they would have done in back in Washington's day. And if you use fresh cherries... (since some may substitute jarred cherries).. make sure you set the pitted fruit aside to sit for 2 hours before using... so they can release their juice).

You will require the following Ingredients :

Firstly, the ingredients to make a Common Pie Crust

• 2 1/2 Cups of Flour
• 1 teaspoon of Salt
• 1/2 Cup (or 1 stick) of Butter (Cold, Cut into small pieces)
• 1/4 Cup of shortening 
• 5 or 6 Tablespoons of Ice cold water

Remaining ingredients to make the Cherry 

Pie Filling

• 1 Cup of Red Currant Jam
• 5 cups of fresh sour cherries, pitted
• 4 Tablespoons of Arrowroot
• 1 Cup of sugar
• 1/8 teaspoon of Salt
• 1 tablespoon of Butter (chilled and diced).

Now, on to the directions :

For preparing the pie crust...

1. Sift the flour and salt together
2. With a pastry blender, work the butter and shortening into the flour mixture, until well blended (Will resemble coarse breadcrumbs).
3. Blend in about 5 or 6 Tablespoons of water, mixing until a nice dough forms.
4. Divide the dough in half...then shaping into disks. Wrap them and refrigerate or at least 2 hours, up until 24 hours before baking (If you don't plan to use them right away, you can freeze them for later use).

Now on to making the cherry pie ...

1. Preheat the oven to 400 degrees.
2. On a floured surface, flatten the pie crust dough into a circle about 1/4 inch thick... Placing the first circle into a lightly greased pie pan, gently pressing the it into the pan  (I prefer using a glass pie dish). Set aside in the refrigerator until ready to use.
3. Heat the jam in a saucepan, stirring it until it softens (about 2 minutes). Then stir in the pitted cherries, mixing well.
4. Combine the sugar and salt to the cherry and jam mixture... until dissolved. (Taste the mixture now. If it seems too tart, add some more sugar).
5. Combine the Arrowroot to the mixture. (This is used as a thickening agent, to replace using cornstarch... and is very easily digestible.)
6. Pour the cherry mixture into the cold, prepared pie shell. Place the diced chilled butter over the top of the filling. 
7. Take your second rolled out pie crust, and place it on top of the filling, folding the edges up over the top piece of dough, pinching them together. (I decided to cut my top piece of dough, and make a lattice design instead).
8. Bake for 20 minutes... then reduce the oven temperature to 375 degrees ; baking for an additional 25 to 30 mintues, or until the crust is golden brown. 
9. Remove from the oven and set on a cooling rack... to cool before slicing (juices begin to thicken, as the pie cools down). 

Here are some pictures of my cherry pie journey :

Pie crust pressed into the glass dish

Fresh Cherries for the pie

Resting, Freshly Pitted Cherries

Hot, Bubbling.... Cherry Pie