Tidewater Kitchen: Pamela Meredith

Kent County and Chestertown at a Glance

Kent County is a treasury of early American history. Its principal towns and back roads abound with beautiful old homes and historic landmarks. The area was first explored by Captain John Smith in 1608. Kent County was founded in 1642 and named for the shire in England that was the home of many of Kent’s earliest colonists. When the first legislature assembled in 1649, Kent County was one of two counties in the colony, thus making it the oldest on the Eastern Shore. It extended from Kent Island to the present boundary.

The first settlement, New Yarmouth, thrived for a time and, until the founding of Chestertown, was the area’s economic, social and religious center.

Chestertown, the county seat, was founded in 1706 and served as a port of entry during colonial times. A town rich in history, its attractions include a blend of past and present. Its brick sidewalks and attractive antiques stores, restaurants and inns beckon all to wander through the historic district and enjoy homes and places with architecture ranging from the Georgian mansions of wealthy colonial merchants to the elaborate style of the Victorian era. Second largest district of restored 18th-century homes in Maryland, Chestertown is also home to Washington College, the nation’s tenth oldest liberal arts college, founded in 1782. Washington College was also the only college that was given permission by George Washington for the use of his name, as well as given a personal donation of money.

The beauty of the Eastern Shore and its waterways, the opportunity for boating and recreation, the tranquility of a rural setting and the ambiance of living history offer both visitors and residents a variety of pleasing experiences. A wealth of events and local entertainment make a visit to Chestertown special at any time of the year.

For more information about events and attractions in Kent County, contact the Kent County Visitor Center at 410-778-0416, visit www. kentcounty.com or e-mail tourism@kentcounty.com. For information about the Historical Society of Kent County, call 410-778-3499 or visit www.kentcountyhistory.org/geddes.php. For information specific to Chestertown visit www.chestertown.com.

What To Do With All Those Tomatoes

The tomato is one of those plants responsible for creating an overabundance of food from the garden. While everyone loves vine-ripened tomatoes, having to figure out what to do with them can be overwhelming. Tomatoes are delicious sliced for sandwiches, tossed into salads or enjoyed in soups or pies. But if you still have more than you can use, try them in one of these recipes and enjoy the flavor longer.

One of the first rules about tomatoes is to not store them in the refrigerator. The aroma of a vinepicked tomato can be maintained at room temperature while the fruit is ripening, but it evaporates quickly in the refrigerator, never to be replaced. Keep whole fresh tomatoes at room temperature, refrigerating only to maintain very ripe or sliced or chopped fruit.

Peeling large quantities of toma-

toes can be a difficult task. Score the blossom end of the tomato (opposite the stem) and drop it into a pot of boiling water. Blanch for 15–30 seconds and then transfer to a bowl or sink filled with cold water. The skin will wrinkle immediately and slip off or peel away easily.

For the ultimate in tomato experience, slice a ripe, fresh-from-thegarden tomato just before serving. The aroma will be at its peak ~ and your nose is every bit as important as your tastebuds in delivering the real tomato experience.

TOMATO GAZPACHO

You can use red or yellow tomatoes

A Taste of Italy

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for this recipe. Yellows are increasingly available, and their low acidity makes them very easy to digest.

3 lbs. ripe golden tomatoes, cored, seeded and coarsely chopped 1 small onion, chopped 4 cloves garlic, peeled 1 yellow bell pepper, coarsely chopped 1/2 c. extra-virgin olive oil 3 T. white wine vinegar 1/4 t. cumin 1 t. kosher salt 1 cucumber, peeled, seeded and diced 1/2 c. red bell pepper, diced 1/3 c. fresh cilantro, finely chopped

Working in batches, place the tomatoes, onion, garlic, yellow bell pepper, oil, vinegar, cumin and salt in a food processor or blender and pulse to coarsely chop. Transfer to

a large bowl.

Season to taste with additional salt as needed. Stir in the cucumber and refrigerate, covered, for at least 4 hours.

Pour or ladle the soup into chilled bowls, sprinkle with the red bell pepper and cilantro and serve immediately. Serves 6.

BASIL TOMATO

COUSCOUS SALAD

Couscous is believed to be a symbol of happiness and abundance. It is also very easy to prepare.

1-1/2 c. boiling water 1-1/4 c. couscous 2 c. tomatoes, chopped 1 c. fresh basil, finely chopped 1/3 c. purple onion, finely chopped 1/4 c. apple cider vinegar 2 T. extra-virgin olive oil 1/4 t. sea salt 1/8 t. freshly ground pepper Optional: 3 slices cooked bacon, crumbled

Combine boiling water and couscous in saucepan. Cover and allow to stand 5 minutes. Fluff with fork and cool. Combine couscous, tomatoes, basil and onions. Set aside.

Combine vinegar, oil, salt and pepper. Drizzle over couscous mixture and toss gently. Chill and toss with bacon. Serves 6–8.

TOMATO AND

ARUGULA SALAD

5 large tomatoes 1/2 t. sea salt 1 small bunch arugula, washed and torn into bite-size pieces 2 oz. Parmesan cheese

Peel, seed and dice tomatoes. Sprinkle with salt. Pour Garlic and Pepper Dressing over tomatoes and toss to coat. Allow to stand 5 minutes.

Combine arugula and Parmesan cheese in large salad bowl. Add tomatoes and toss gently. Serve immediately. Serves 6.

Easton, MD: 410.819.8900 Annapolis, MD: 410.267.7110 Mechanicsville, MD: 301.274.2570 Linthicum, MD: 410.789.8000

Chantilly, VA: 703.263.2300 Gaithersburg, MD: 240.650.6000 Takoma Park, MD: 301.608.2600 York, PA: 717.845.6500

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Tidewater Kitchen 1 T. fresh lime juice 1/4 c. extra-virgin olive oil

GARLIC AND PEPPER 1/4 t. crushed red pepper flakes DRESSING 1-1/3 t. sea salt 2 T. extra-virgin olive oil 1 T. balsamic vinegar Toss together sauteed corn and 2 small garlic cloves, minced next 5 ingredients in large bowl. Set 1/8 t. freshly ground pepper aside. Whisk together lime juice, olive oil, pepper flakes and salt in CORN, TOMATO small bowl. Pour over salad and toss

AND BASIL SALAD thoroughly. Serves 4.

This makes a great summer sup- To serve: mound Corn, Tomato per with grilled fish. and Basil Salad on each plate and top with fish fillet.

2 c. fresh corn, sauteed 2 medium tomatoes, seeded and chopped 1 green onion, thinly sliced 1/2 c. red bell pepper, chopped 3 c. baby spinach leaves, washed and dried 1/3 c. chopped fresh basil

SUMMER TOMATO PIE

6 Roma tomatoes peeled and sliced 10 fresh basil leaves, chopped 1/2 c. green onions, chopped 9-inch pre-baked pie shell 1 c. freshly grated cheddar cheese 3/4 c. half mayonnaise and half Greek yogurt Sea salt and freshly ground pepper

Preheat oven to 350 degrees. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow to drain 10 minutes. Use a paper towel to pat dry

the tomatoes to make sure most of the excess juice is removed (if tomatoes are wet, your pie will turn out soggy).

Layer the tomato slices, basil and onion in pre-baked pie shell. Season with salt and pepper. Combine grated cheese, mayonnaise and Greek yogurt. Spread mixture on top of tomatoes and bake 30 minutes or until golden and bubbly. Allow to rest at least 20 minutes before cutting.

Note: I recommend using Roma tomatoes because they are firmer. However, any type of garden tomatoes can be used if you use paper towels to blot excess juice.

FRIED GREEN TOMATOES

Southerners are well known for their flare for frying, and one of the most popular dishes is Fried Green Tomatoes. To prevent tomatoes from becoming greasy, place them in ice water for 30 minutes before coating with batter.

1 egg 1/2 c. milk 1/4 c. flour 1/2 c. corn meal 4 large firm green tomatoes, cut into 1/8-inch slices Expeller-pressed cooking oil for frying Sea salt and freshly ground pepper

Beat egg and milk together and set aside. Combine flour and cornmeal, mixing well. Dip each tomato slice in egg mixture, then dredge in cornmeal mixture.

Heat oil in large skillet over medium heat. Add tomatoes and brown on both sides, turning once.

Drain and season with salt and pepper. Serves 4–6.

GRANDMA’S CASSEROLE

Young people like this easy recipe!

1–2 lbs. ground chuck 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 t. seasoned salt 1/2 t. freshly ground pepper 4 c. whole tomatoes, peeled and chopped 120

1 15-oz. can tomato sauce 1 8-oz. package egg noodles, uncooked 1 8-oz. package shredded Mozzarella cheese

Preheat oven to 350 degrees. Brown meat. Add onion, bell pep-

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per, salt and pepper. Stir until mixed well. Add tomatoes and sauce. Bring to a boil, lower heat and simmer for 15 minutes.

Pour half of the meat mixture into a 9 x 13-inch glass pan. Spread with uncooked noodles. Pour remaining mixture over noodles, covering well. Sprinkle cheese on top. Bake at 350 degrees for 45 minutes. Serves 10–12.

Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes on the south shore of Massachusetts.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.