| Written By Recipe Coordinator |
In case you missed it, Constitution Day was celebrated this past week. Constitution Day (Citizenship Day) is an American federal observance that recognizes the ratification of the United States Constitution and those who have become U.S. citizens. It is observed on September 17, the day the U.S. Constitutional Convention signed the Constitution in 1787.
Even though Thomas Jefferson was not present during the Constitutional Convention of 1787 nor did he ever sign the document, his prior writing of the Declaration of Independence and his other prior patriotic duties set the stage for the creation of this incredible achievement. What is not as widely known is Thomas Jefferson’s love of food and his impact on our national culinary identity. We know Jefferson as the austere and remote Founding Father of marble and statue. Our 3rd president was meat and bones. He lived and walked amongst us. Jefferson entertained extensively, cultivated an intense interest in food and kept meticulous diaries detailing his expansive garden at Monticello. Jefferson never set foot in the kitchen but he jotted down numerous recipes and detailed observations of food purchases for daily living while at Monticello. He is credited with the introduction of ice cream, macaroni, vanilla and French fries.
Jefferson loved to live well. His years in France as Ambassador sparked a love of French cuisine that he in turn introduced to the fledgling republic over the pond. Anne Cary Randolph was Thomas Jefferson’s eldest grandchild and was much beloved by Jefferson. This recipe was demonstrative of the types of cuisine served at Monticello during Jefferson’s lifetime. As we observe and honor the ratification of the actual Constitutional document, we should remember that the Founding Fathers were real men with real passions, tastes and interests. This recipe helps us to observe a brilliant man in his natural element. Jefferson is real, exceptionally human and functions in much the same way we do today.
Anne Cary Randolph’s Elegant Peas
1 pound freshly shelled green peas
2 tablespoons unsalted butter
2 teaspoons all-purpose flour
1 1/2 cups chicken broth or water
1 small white onion, peeled and studded with 3 whole cloves
Salt
2 teaspoons sugar
2 large egg yolks
2 tablespoons water
1. Rinse and draw the peas and put them in a medium saucepan.
2. Add the butter and cook over medium-heat, shaking the pan gently until the butter is melted.
3. Cook, shaking the pan frequently, until the peas are bright green. Sprinkle in the flour and shake the pan or stir until it is incorporated and smooth.
4. Stir in enough broth or water to completely cover the peas and bring to a simmer.
5. Add the onion and return to a simmer, stirring occasionally, until the peas are tender, about 20 minutes. Taste and salt as needed.
6. Remove and discard the onion, stir in the sugar, and return to a simmer.
7. Whisk together the egg yolks and water in a small bowl until smooth. Gradually beat a few spoonfuls of the hot broth into the egg yolks.
8. Slowly add the yolk mixture to the peas, stirring occasionally, and heat until the sauce begins to thicken, about 30 seconds.
9. Immediately pour the peas into a warm bowl and serve at once.
Makes 4 to 6 servings.
Recipe courtesy of:
Cerami, Charles, Dinner at Mr. Jefferson's: Three Men, Five Great Wines, and the Evening that Changed America (Hardcover). New York: John Wiley & Sons, Inc., 2008.
Fowler, Damen Lee, Dining at Monticello: In Good Taste and Abundance (Hardcover). Chapel Hill, North Carolina: University of North Carolina Press, 2005.
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I gotta try this