Part of the Maryland Food Heritage series
During the Fall 2012 semester at Chesapeake College in Maryland, Professor Eleanor Welsh asked her students to reflect on and recall some of their strongest food memories. Then she asked them to take it a bit further with a journal assignment to think about their food heritage and to consider what dishes and spices taste and smell like their respective childhoods.
Oysters were used in a variety of recipes – oyster stew, fried oysters, oysters on the half shell, scalloped oysters. I did not learn to appreciate oysters until I was an adult… I did eat them in oyster stew, but I did not like the texture. The oyster stew was made with a crust over an oven safe bowl – with milk, celery and potatoes. We also enjoyed baked rockfish, fried fish, and fish hash. Crabs were prepared steamed, stewed, as crab imperial, crab cakes, fried soft crabs, and crab soup.