New York’s Date of Statehood – July 26th, 1788
How do you capture the culinary variety of a place like New York? They’ve got lush farmland and vineyards in the upstate and an absolute melting pot of cultures in New York City. So, you take a little from here and a little from there! To celebrate the city, we go to a restaurant that revolutionized cuisine in New York. Delmonico’s opened in the financial district in 1837 and was the FIRST place in the US to go by the French term “restaurant.” Delmonico’s INVENTED such dished as Lobster Newburg, Eggs Benedict, and Baked Alaska. But it was perhaps the most famous for its steak, which we will do our best to recreate below. From the middle of the state we take a tasty and ridiculously simple dish called Salt Potatoes. Eaten whole after being dipped in melted butter, salt potatoes will have you reigning what you thought the perfect spud is like. From the fertile soil of the Upstate we will celebrate delicious New York apples and tender green beans. This was, when put together, a PERFECT celebration meal. Fuhgeddaboudit!
Tips and Tricks
- When cutting up the apples for the Apple and Onion Sauté, place the finished apple slices in a bowl of cool water until all apples have been prepared. This will keep them from turning brown before you can get them into the pan!
- To determine whether or not a potato is done, stick it with a fork. Literally! If you pierce a potato (or piece of a potato) with a fork and lift it straight up out of the water and the potato slides EASILY off the fork and into the water, it is DONE! If it stays on the fork, it still needs some time in the boiling water.
- When sautéing vegetables, like the apples and onions or the garlic green beans, always use a wooden spatula. Not only does a wooden spatula allow you to scrap up the yummy browned bits on the bottom of the pan, it also allows you to cook the vegetables without cutting them up.
- When placing steaks in a hot pan, always start with the side closest to you. Put that part of the meat on the hot skillet first and they lay the meat down away from you. This will keep you safe from splatter!
Delmonico Ribeye Steak with Herb Butter
Serves 2
Herb Butter
- 1 Stick of Salted Butter, at room temperature
- 4 Fresh Chives, finely chopped
- 3 Sprigs of Fresh Parsley, leaves only and finely chopped
- 3 Sprigs of Fresh Tarragon, leaves only and finely chopped
- Zest of Half a Lemon
Steak
- 1 Tbs Canola Oil
- 2 Boneless Rib-eye Steaks, about 1 inch thick and at room temperature
- 1 Tbs Butter
- 5 Sprigs Fresh Thyme
- Salt and Pepper, to taste
- 1 Clove of Garlic, minced
Step 1: Start by making the herb butter. In a medium bowl combine the soft butter, lemon zest, and fresh herbs. Mix with a rubber spatula until it is thoroughly combined.
Step 2: Place the soft butter on a piece of wax paper. Carefully, roll the butter into a log about 1 – 1 1/2 inches across. Twist the ends of the wax paper closed and place to log of herb butter into the refrigerator until it has hardened, about 30 minutes. When ready to serve, slices 1/2-inch thick medallions of herb butter to be placed on top of the steaks.
Step 3: Place a large, cast iron skillet on medium-high heat. Allow the skillet to get very hot. Once it starts to smoke, add the canola oil and, carefully, swish the oil around to coat the bottom of the skillet. While the oil is heating, pat the steaks dry and season 1 side with salt.
Step 4: When the oil starts to smoke, place the salted side of the steaks down in the hot skillet, being sure they don’t touch, and cook for 2 minutes. While this side is searing, season the up-side of the meat with salt. After 2 minutes, flip the steaks over and sear for 2 minutes.
Step 5: After the other side has seared, add the butter, garlic, and thyme sprigs to the center of the pan, between the two steaks, and reduce the heat to medium-low. While the butter is melting, season the up-side of the meat with ground black pepper.
Step 6: Once the butter is melted, tilt the pan slightly down towards you and, using a spoon, ladle the melted butter over the steaks for 1 minute.
Step 7: After 1 minute, flip the steaks over and season this up-side with ground black pepper. Tilt the pan slightly down towards you and, using a spoon, ladle the melted butter over the steaks for 1 minute.
Step 8: Flip and baste the steaks 2 more times, both for one minute each. (each side of the steak with get 2 1-minute butter basting sessions.)
Step 9: The steaks should be Medium-Rare to Medium (depending on how think your steaks are.) Remove the steaks from the pan and place them on a clean plate. Tent the plate with foil and allow the steaks to rest for 5 minutes
Step 10: After resting, place a steak on each serving plate and put a medallion of herb butter on top of each.
Apple and Onion Sauté
Serves 4
- 2 Firm Gala Apples, quartered, cored and sliced thinly
- 2 Tbs Butter
- 1 Sweet Onion, peeled, halved, and thinly sliced
- 1/2 tsp Dried Marjoram
- 1/2 tsp Lemon Juice
- Salt and Pepper, to taste
Step 1: Place a large skillet over medium heat. Once the pan is hot, add the butter. When the butter is melted, add the sliced apples and onion.
Step 2: Cook, stirring frequently, until the apples are tender and the onions are soft and begin to turn a light golden brown, about 10 minutes.
Step 3: Add the lemon juice, marjoram, salt, and pepper. Stir to thoroughly combine.
Step 4: Serve hot.
Syracuse Salt Potatoes
Serves 4
- 1 1/2 lbs. Very Small Waxy Potatoes (known as creamers,) washed and unpeeled
- 4 Cups of Water
- 1/2 Cup Salt
- 1/4 Cup Butter, melted for dipping
Step 1: Place the potatoes in a large pot. Add the water and salt.
Step 2: Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium and cook for 10 minutes, or until the potatoes are fork-tender.
Step 3: Once the potatoes are cooked, drain the salted water away and allow the potatoes to air dry for a couple of minutes. This will allow the thin salt crust to form.
Step 4: Serve hot with melted butter for dipping.
Garlic Green Beans
Serve 4
- 1 1/4 lb. Green Beans, ends trimmed
- 1 tsp Salt
- 1 Handful Flat Leaf Parsley, leaves only finely chopped
- Zest of 1 Lemon
- 2 Tbs Slivered Almonds
- 2 Tbs Olive Oil
- 2 Cloves of Garlic, peeled and minced
- Salt and Pepper, to taste
Step 1: Bring a large pot of water to a boil over high heat. Add 1 tsp salt to the water. Add the trimmed green beans to the salted water and boil for 5 minutes.
Step 2: After the 5 minutes, drain the beans and transfer them to a bowl of ice water. Once the beans are completely cool, remove them from the ice water, pat dry, and set aside.
Step 3: Place a large skillet with high sides on medium heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the minced garlic and cook, stirring constantly for 30 seconds.
Step 4: Add the cooled beans and stir to thoroughly coat the beans in the garlic oil. Add the parsley, lemon zest, and almonds to the beans. Cook for 1 minute, constantly stirring to combine.
Step 5: Season the pan with salt and pepper, remove from the heat, and serve.
Fun Facts about New York: 1. Dairying is New York’s most important farming activity with over 18,000 cattle and/or calves farms. The oldest cattle ranch in the US was started in 1747 at Montauk on Long Island. 2. In 1807 The Clermont made its maiden voyage from New York City to Albany making the vessel the first successful steamboat. 3. Oneida has the world’s smallest church with the dimensions of 3.5′ X 6′. 4. The “New York Post” established in 1803 by Alexander Hamilton is the oldest running newspaper in the United States. 5. The first railroad in America ran a distance of 11 miles between Albany and Schenectady. 6. Gennaro Lombardi opened the first United States pizzeria in 1895 in New York City. 7. European settlers who brought seeds to New York introduced apples in the 1600s. 8. Joseph C. Gayetty of New York City invented toilet paper in 1857. 9. Niagara Reservation became the first state park in the United States.
Edible U.S. 