Featured Cookbook

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1. Durgin-Park Corn Bread

2. Fried Chicken with Chicken-Fried Biscuits

3. Baked Ham with Sherry Orange Marinade

4. Baked Indian Pudding

Book Description

No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.

The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.

... (more)

The Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall

Authors: Jane Stern, Michael Stern

Date: January 2003

ISBN: 140160028X

Publisher: Rutledge Hill Press

Hardcover

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Durgin-Park's Indian pudding is the best there is. Dark brown with substantial gravity, it smells like roasted corn and tastes like the first Thanksgiving. The long cooking time is necessary to soften the corn and for the flavors to meld. Although some restaurants add raisins or other flavorings, the only traditional way to doll it up is with a scoop of vanilla ice cream melting fast atop each hot serving. Tommy Ryan loves telling the story about the time he was eating in a restaurant in New Hampshire-just a regular customer, unknown to the staff. He asked the waitress if they had Indian pudding for dessert. "Well, we do," she said reluctantly, but then she bent close and clued him in to a secret: "Sir, if you want really good Indian pudding, I suggest you go to Durgin-Park." Just to keep the record straight: this is not a Native American dish adapted by colonist cooks. Its name comes from the fact that early settlers considered virtually anything made with corn to be Indian in nature.

Servings: 6

• 1 1/2 plus 1 1/2 cups milk

• 1/4 cup black molasses

• 2 tablespoons sugar

• 2 tablespoons butter

• 1/4 teaspoon salt

• 1/8 teaspoon baking powder

• 1 egg

• 1/2 cup yellow cornmeal

1. Preheat the oven to 450 degrees F.




2. In a bowl mix 1 1/2 cups of the milk with the molasses, sugar, butter, salt, baking powder, egg, and cornmeal. Pour the mixture into a stone crock that has been well greased and bake until it boils.




3. Heat and stir in the remaining 1 1/2 cups milk.




4. Lower the oven temperature to 300 degrees F and bake for 5 to 7 hours. Serve warm with whipped cream or vanilla ice cream.

More From This Book:

1. Durgin-Park Corn Bread

2. Fried Chicken with Chicken-Fried Biscuits

3. Baked Ham with Sherry Orange Marinade

4. Baked Indian Pudding

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