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A peanut-themed dinner from George Washington Carver

February 21, 2013 Think THF

As we celebrate Black History Month here at The Henry Ford, we were more than excited to have our own Executive Chef Mike Trombley share a few modified George Washington Carver recipes with The Detroit News today.

Object ID: 64.167.285.9

Chef Mike consulted Carver's 1917 pamphlet, "How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption" as well as our historic recipe bank.

Make sure to read Chef Mike's interview with The Detroit News. We've shared his recipes below, too. If you'd like to learn more about the George Washington Carver artifacts here in the Collections of The Henry Ford, take a look here.

Peanut Bisque

Presented by Executive Chef Michael Trombley

Ingredients (serves 4-6)

  • 1 1/4 cups peanuts, toasted
  • 2 tablespoons Spanish onion, small dice
  • 2 tablespoon whole butter
  • 3 tablespoons flour
  • 1 quart whole milk
  • 1 cup chicken stock
  • TT kosher salt
  • pinch white pepper
  • pinch of nutmeg
  • chopped herb for garnish
  • Truffle oil for service
  • Toast nuts in an oven proof pan at 350 degree oven for 5-7 minutes or until golden brown, stir once.

    In a heavy gauge non reactive pot, add the butter and onion and cook on low until onions are translucent.

    Add the flour and stir, add milk and whisk then add 1 cup of nuts, stock, nutmeg, salt and pepper, simmer for 30 minutes.

    Adjust seasoning if needed, puree with hand held blender.

    Dish out to bowls and add the remainder of the chopped nuts, parsley and truffle oil.

    From Chef Mike: "This dish was somewhat modified for our catering and banquet menu. The truffle oil being the most noticeable, also the addition of stock, nutmeg and butter for a richer flavor. In the original recipe the milk was warmed and peanut butter was added, because of it’s delicate nature I roasted my own nuts and created a roux (butter flour) to stabilize this soup."

    Behind the scenes of Chef Mike's Detroit News photo shoot.

    Roasted Peanut, Apple and Celery Salad

    Presented by Executive Chef Michael Trombley

    Ingredients (Serves 6)

  • 1 cup roasted peanuts, coarse chop
  • 2 cups sour apples, medium dice
  • 2 cups celery, fine slice
  • ½ cup grapes cut in half
  • ¼ cup carrots cut julienne
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon fresh lemon juice
  • TT salt and pepper
  • butter lettuce leaves for bed
  • Toast nuts in an oven proof pan at 350 degree oven for 5-7 minutes or until golden brown, stir once and let cool.

    Prepare and gather all items as described.

    In a large bowl mix mayonnaise, sour cream, lemon, salt and pepper.

    Add peanuts, apples, celery, grapes and carrots to bowl and mix.

    Line 6 plates with butter lettuce and top with the mixed peanut apple salad and enjoy.

    From Chef Mike: "This recipe was slightly modified to include grapes, sour cream, lemon juice and carrot. Chopped parsley could also make a great addition!"

    Take a look at...

    George Washington Carver: Agricultural Scientist, Social Activist

    Peanut Butter Griddle Cakes

    Food

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