Seven Neighborhoods in Detroit: Recipes from the City
By J.N. Cameron
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About this ebook
Discover the fascinating histories of seven historic neighborhoods in Detroit. Then cook your way through each chapter to indulge in their most cherished dishes, both sweet and savory.
Through the love of food, this book explores life in Little Italy, Hamtramck, Chinatown, Paradise Valley, Dearborn, Greektown, and Mexicantown. While some
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Seven Neighborhoods in Detroit - J.N. Cameron
Seven Neighborhoods in Detroit
Recipes from the City
Copyright © 2015 by J.N. Cameron
Photography © 2015 by J.N. Cameron
This ebook is licensed for your personal enjoyment only. It may not be re-sold or given away to other person. If you would like to share this book with another person, please purchase an additional copy for each person you'd like to share it with. Thank you for respecting the work of this author.
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator,
at the publishers website.
A print edition of this book is available from Barnesandnoble.com, Amazon.com, and the publisher’s website.
www.benevapublishing.com
www.detroitrecipes.com
This book is dedicated to my family in Michigan, my supportive husband, and homesick Detroiters everywhere – without them this book wouldn't have been possible.
Table of Contents
INTRODUCTION
LITTLE ITALY
MINESTRONE SOUP
ANTIPASTO SALAD
DETROIT SQUARE PIZZA
BAKED MOSTACCIOLI
THREE-CHEESE MANICOTTI BAKE
CRUSTY ITALIAN BREAD
BAKED STROMBOLI
CANNOLI
AMERICAN GOULASH
HAMTRAMCK
DILL PICKLE SOUP
POTATO PANCAKES
CUCUMBERS IN SOUR CREAM
HOMEMADE KRAUT
BEER BRAISED KIELBASA AND KRAUT
STUFFED CABBAGE
CITY CHICKEN
POTATO & CHEDDAR PIEROGI
PACZKI
MICHIGAN SALAD
MAURICE SALAD
CHINATOWN
EGGDROP SOUP
BEAN SPROUT EGG ROLLS
RED DIPPING SAUCE
ALMOND BONELESS CHICKEN
WOO DIP HARR
CHINESE DINNER ROLLS
PEPPER STEAK
CHINESE ALMOND COOKIES
UP-NORTH PASTIES
PARADISE VALLEY
BAKED MACARONI AND CHEESE
COLLARD GREENS
BOOGALOO PORK SANDWICH
BEER-BATTERED FRIED SHRIMP
FRIED CATFISH
ONE-POT SMOTHERED PORK CHOPS
BARBECUE RIBS
BRAISED OXTAILS OVER RICE
OLD FASHIONED BANANA PUDDING
DINTY MOORE®
SANDWICH
DOUBLE-BAKED RYE BREAD
NORTH AMERICAN PUMPERNICKEL
DEARBORN
TABBOULEH
FATTOUSH
HUMMUS
BABA GHANOUSH
FALAFEL
MUJADARA
ZESTY CHICKEN GHALLABA
CHICKEN SHAWARMA
GRILLED KAFTA KABOBS
ASHTA FRUIT COCKTAIL
ZIPPY STEAKHOUSE SAUCE
DETROIT HONEY HOT WINGS
HONEY GLAZED HAM
GREEKTOWN
GREEK SALAD WITH BEETS
FLAMING CHEESE
STUFFED GRAPE LEAVES
GYROS
CUCUMBER YOGURT SAUCE
PITA BREAD
SOUVLAKI
CONEY DOGS
BAKLAVA
CLASSIC SLIDERS
MEXICANTOWN
BOTANA PLATTER
CHILE RELLENOS
POZOLE ROJO
SUPERWET BURRITO
PUFFY SOFT SHELL TACOS
AUTHENTIC PORK CARNITAS TACOS
TORTAS DE MILANESA
FRIED ICE CREAM
BOSTON COOLER
MACKINAC ISLAND FUDGE
HOT FUDGE DESSERT TOPPING
Almost All-Natural BLUE MOON ICE CREAM
REFERENCES
INTRODUCTION
This cookbook takes a nostalgic look at Detroit's most iconic dishes. It's people and local agriculture set the foundation from which these foods emerged. With popular dishes that range from baklava to pierogi, the influence of its first residents is undeniable. But as any city evolves, so does its cuisine. Most ingredients are globally available and today recipes are developed without geographic limitations. This well-timed collection captures significant moments in food history and the cities most remarkable dishes to date.
THE NEIGHBORHOODS
By 1925, nearly half of Detroit's population was born outside of the United States.[1] Many spoke the universal language of food to make their new surroundings work. Some shared the meals of their homeland, often altering recipes to suite local tastes, or because traditional ingredients were unavailable. Others put their own spin on classic dishes or created new ones. Each chapter tells the story of one neighborhood. And while some communities still thrive, others can only live on through stories...and their most celebrated dishes.
THE RECIPES
Recipes range from popular international dishes to genuine Detroit originals. They're simplified when possible so that cooks at any skill level can enjoy this book. Each recipe attempts to capture the specific essence of a dish, but feel free to modify any recipe to suit your tastes and dietary preferences.
THE INGREDIENTS
Michigan is abundant with livestock and agriculture. With more than eleven-thousand inland lakes (not to mention thirty six thousand miles of rivers and streams), the state is teaming with freshwater fish too. The following section illustrates a range of ingredients that are typical of the region. They are either Michigan-produced on a large scale or imported due to high-demand
Vegetables
sweet corn
potatoes
cabbage
asparagus
beets
wild mushrooms (esp. morels, oyster mushrooms)
Fruit
apples
cherries
blueberries
strawberries
Meat & Poultry
beef
pork
turkey
chicken
game meat (esp. venison)
sausage (esp. kielbasa, natural-casing hotdogs)
Seafood
trout
perch
herring
salmon
smelt
whitefish
catfish
Cheese
Gouda
Muenster
Swiss
Pinconning (colby-style cheese)
cheddar
*Michigan's production of dairy products ranks it #2 among all states.
Grains
sweet corn
wheat
wild rice**
Pickled & Fermented
sauerkraut
pickled beets
pepperoncini
green olives
dill pickles*
*Vlasic® is from Detroit.
Miscellaneous
maple syrup
nut (esp. English walnuts, hazelnuts, chestnuts, pistachios*)
*Detroit's Germack Pistachio Company is the oldest pistachio roaster in the U.S.
THE FUTURE
Detroit was built on innovation. For self-starters with open-minds and a do-it-yourself mindset, even today the area offers endless opportunity. Its emerging food scene of artisan cheese makers, bakers, chefs, barbecue pit masters, and craft brewers, illustrates the true spirit of the city.
**Great Lakes Wild Rice
Wild Rice is important to many tribal communities and is part of an ancient prophesy that brought the Ojibwa, Pottawatomi, and Odawa people to the region. The rice, called Manoomin in the Ojibwe culture, grows on water and is still hand-harvested by canoe. At one time, vast rice beds grew along the shorelines and streams. But invasive plants and human impact have caused a serious decline in growth. The threatened species is tremendously important to the biodiversity of Michigan's waters.[2]
¹ Arthur M Woodford, A City of ManyTongues,
In This Is Detroit, ¹⁷⁰¹-²⁰⁰¹, (Detroit:Wayne State University Press, ²⁰⁰¹), ¹⁸⁶.
² NativeWild Rice Coalition,
Native Wild Rice, (accessed September ²⁸, ²⁰¹⁵); available from http://www.nativewildricecoalition.com/native-wild-rice-coalition.html.
Chapter 1
LITTLE ITALY
Italians have contributed to the growth of Detroit for nearly three-hundred fifty years. It began with the arrival of Alphonso Tonti. He was second-in-command to the French explorer Antoine Cadillac. Together they founded Fort Pontchartrain du Détroit in 1701. With the arrival of their wives, they became the first European families to reside in the new territory.
Since the French and English discouraged immigration, the Italian population grew slowly. But after 1855, a steady migration began.[1] Then within the forty years spanning 1880 to 1920, several thousand Italians arrived from Sicily, Lombardy, and Genoa.
Some passed through on their way to work in the Upper Peninsula's mines. But many were there to stay. And though the Italian community no longer has a cultural center, like Mexicantown, there was once a Little Italy near Eastern Market.[2]
The original Farmer's Market opened downtown in 1841. Soon additional markets were built, including Eastern Market, which mainly sold hay and wood. But with the construction of sales sheds in 1891, it became a farmers market that sold produce and other goods.
Shortly before the expansion, Detroit's oldest Italian restaurant began to serve hot meals steps away from the market. The Marazza family offered room and board to vendors from out of town. Mrs. Marazza's reputation as a fine cook spread quickly. And with the encouragement of her patrons, she opened the Roma Café in 1890.[3]
Throughout the twentieth century, the manufacturing industry expanded and the Italian population grew. By 1925, there were forty-two thousand Italians in the city. Aside from their contributions to the automotive work force, many worked with stone, cement, and tile. Others were entrepreneurs who opened shops and restaurants.
They didn't stay contained in a Little Italy. They integrated into the diverse communities of southeast Michigan. Many of the Italians who initially settled near Eastern Market, went on to live in the northeastern suburbs, especially Macomb County. It is there that a myriad of Italian bakeries, groceries, and other businesses still thrive, despite competition from large supermarket chains. There are currently three hundred thousand Italian Americans in Metropolitan Detroit.
1 Armando Delicato, Italians in Detroit, (Charleston, SC:Arcadia, 2005).
2 The
Little Italies of Michigan,
Jovina Cooks Italian, May 10, 2013, (accessed April 29, 2015); available from
http://jovinacooksitalian.com/2013/05/10/the-little-italies-of-michigan/.
3 History,
Roma Café, (accessed April 29, 2015); available from http://www.romacafe.com/History.
MINESTRONE SOUP
Several Italian restaurants in southeast Michigan claim that minestrone soup is their specialty. Elegant, yet underappreciated, minestrone celebrates the freshest produce of the season. This recipe was inspired by a local variation, which at one time could be enjoyed downtown on Woodward Avenue.
Aromatics:
2 tablespoons extra-virgin