→ Pennsylvania Dutch goes gourmet with classy makeovers by high-end chefs – Morning Call
The “New Pennsylvania DutchCuisine” is on the rise, taking authentic traditional PA Dutch classics and updating them:
Shoofly pie already has morphed into shoofly-pie-ice-cream floats. Scrapple and pickled broccoli rabe are going into upscale sliders. Dried corn is being ground and turned into sweet corn polenta. As momentum builds, even pig’s stomach (hog maw) could land on center plate in pricey, white-tablecloth restaurants.
Read the rest of the article, it’s packed with information on traditional Pennsylvania Dutch restaurants in the area, tips on where to find the New Dutch cuisine in Philly, as well as quotes from author and Pennsylvania Dutch Cuisine expert William Woys Weaver– who also happens to be teaching Regional Foods of Pennsylvania: The Dutch Country, a 10 week course at Drexel University running through June 2nd.
You can also view this episode by following this link.
There’s a saying that everything but the squeal was used in the early days of pig butchering.
And there is some truth to that, as frugal and careful butchers kept not ...
→ Lower Nazareth Township woman's stuffed pig stomach on Cooking Channel - themorningcall.com
When presented with the idea of eating a traditional Pennsylvania Dutch dish made with a stuffed pig's stomach ...
→ Festive post-pub noshtastic neckfiller: HEARTY HOG MAW - The Register
Hogmaw is a dish with ancient origins in southwest Germany and Alsace that was brought over with the 18th century German immigrants ...
VIDEO | ‘Please Pass The Pig’s Stomach’ Episode of My Grandmother’s Ravioli
Hog maw: Waste not, want not
VIDEO | Lower Nazareth Township woman’s stuffed pig stomach on ‘My Grandmother’s Ravioli”
How to make Hogmaw (G’fillte Seimawe)