Over the last few weeks I’ve been traveling across America by way of my kitchen and a great new cook book called Signature Dishes of America. This book was written by culinary historian Sherry Monahan. It explores American food and how American cuisine has been shaped by historic restaurants and hotels. The book has a collection of 100 recipes from all over the United States from Kentucky Hot Brown sandwiches to New York’s Eggs Benedict to New Mexico’s fried sopapillas.
Monahan worked to collect these recipes from hotels, newspapers, restaurants and old travel guides. In her research, she discovered a series of travel books created by the Ford Motor Company which also featured recipes for some of these dishes. She also found an amazing collection of historic American recipes that were collected and preserved by Duncan Hines of the Duncan Hines baking company. As a historian, Monahan explores the origins of these dishes and the cooks and chefs who created them.
The recipes in this book have the unique ability to take you places. So far, I have been out for mint juleps at the Willard Hotel in Washington D.C. and to the Peabody in Memphis for their famous vanilla muffins. However, my favorite trip thus far is to the original Brown Derby restaurant in Los Angeles where I had the signature Cobb salad. Monahan got the recipe from Bob Walsh who is the grandson of the late restaurateur Robert “Bob” Cobb. Cobb opened The Brown Derby restaurant in 1926.
His grandson reports that the now famous Cobb salad was first created in the 1930s from leftovers that his grandfather had in his fridge. However, Cobb continued to refine his dish and the version that we know was placed on his restaurant’s menu in 1935. Walsh worked in his grandfather’s restaurant and remembers serving the salad with toasted pumpernickel bread spread with butter and grated parmesan.
The recipe in the book serves 8 to 10. So, I adjusted the recipe measurements to make a smaller version for my family. I also changed how the chicken is prepared. Cobb called for poaching the chicken but I made my seasoned skillet chicken instead. My family loves this chicken. The secret is the garlic powder seasoning. My girls just can’t get enough of it. I use this chicken for all sorts of dishes from chicken club sandwiches to chicken fried rice, but I don’t think I have put it on the blog before.
Cobb’s French salad dressing is especially good. The Worcestershire sauce makes it different than your usual vinaigrette. Most importantly, the avocados and bacon are what put this salad over the top. It’s a restaurant dish that translates well to the home kitchen. The Brown Derby’s Cobb salad is a beloved classic for a good reason.
I have enjoyed cooking from Signature Dishes of America and reading the origin stories behind so many American dishes. I can’t wait to try more like Brennan’s bananas foster and Chicago’s Palmer House brownies. This nostalgic cookbook has quickly become a new favorite. It has lots of wonderful recipes that have been fun to make and share. If you’ve not had a chance to read this one yet, then I highly recommend it.
The Brown Derby Cobb Salad -Serves 4
- 2 boneless skinless chicken breasts, sliced in half
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 6 slices thick cut bacon, cooked and crumbled
- 6 hard boiled eggs, peeled and sliced in half
- 2 medium tomatoes, diced
- 2 (4.5 oz) containers baby romaine lettuce, like Gotham Greens
- 3 green onions, sliced diagonally
- 1/4 cup fresh parsley chopped
- 2 large avocados, sliced into bite sized pieces
- lemon juice as needed
- 1/2 cup blue cheese, crumbled (optional)
First prepare the chicken. Split the chicken in half lengthwise. Pat them dry. Mix together the garlic powder and salt and use it to season the chicken breasts on both sides. Heat the olive oil in a large nonstick skillet over medium heat. Cook the chicken until golden brown on both sides and cooked through. Let it cool slightly and dice into bite sized pieces.
Meanwhile cook the bacon and hard boil the eggs. Then chop the lettuce, parsley and green onions. Half peel and dice the avocados and squeeze fresh lemon juice on them to keep them from browning. Next, make the salad dressing as follows:
Cobb’s Old Fashioned French Dressing -Makes 1½ cups
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1 tsp salt
- 1/4 tsp sugar
- 2 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp dry English mustard
- 1 tsp garlic, finely minced
- 1/4 cup olive oil
- 3/4 cup vegetable or salad oil
In a medium bowl whisk together all of the salad dressing ingredients except the oils. Then combine or measure the oils together and slowly drizzle them in the salad dressing while whisking. Continue whisking until the dressing emulsifies and comes together.
Finally, assemble the salad by tossing the chopped lettuce and greens with the salad dressing to taste. Then place equal amounts of the greens in the base of four shallow bowls or plates. Top each salad with the chopped chicken, bacon, tomatoes, avocado, hard boiled eggs and if using add some crumbled blue cheese. Drizzle with an additional spoonful of salad dressing.
The Brown Derby’s Cobb salad has been an American favorite since the 1930s. This salad recipe is easy and fun to eat. I particularly love the Cobb’s French salad dressing. I have made this salad several times now and it’s so delicious that I know I will be making it for dinner again sometime soon.
