Archive for the 'Uncategorized' Category

01
Sep
10

The Henry Ford Apple Kraut recipe

Here’s a great side dish from THF’s very talented, Chef Nick Seccia. This will be served at the new Local Roots event - Local Roots Oktoberfest Dinner on Sept. 24 in the Village Pavilion. Try it out and let us know what you served it with – or better yet, come to the dinner to experience the Kraut and our first ever Oktoberfest celebration!

The Henry Ford Apple Kraut
Serves 6

Bacon – diced small, ½ cup
Spanish onions – julienne, 1 cup
Stout beer – ¼ cup
Apple cider – ¼ cup
Apple cider vinegar – 2 tablespoons
Apples (medium size) – peeled, cored and diced, 2 cups
Caraway seed – 1 teaspoon
Black pepper – 1 tablespoon
Horseradish – 2 tablespoons
Sauerkraut with juice – 6 cups
Brown sugar – ¼ cup

1. Render the bacon until crisp
2. Add onions and caramelize in the bacon fat
3. Add the remaining ingredients, reduce heat and simmer for 30 minutes
4. Serve hot with sausage or roast pork

18
Aug
10

An ordinary day on an “ordinary” bike

If you’ve been to Greenfield Village during the summer season, chances are you’ve seen the high wheel bicycles gliding gracefully through the streets – and then you’ve probably immediately asked yourself (or your travel companions), “How the heck does he get up there?!” 

Well, ask no more, my friend; Greenfield Village cyclist Jim O’Hagan will put your mind at rest.

These unique bicycles, properly known as “ordinary bikes” (although “ordinary” by whose standards?), came about around the turn of the century and were a luxury item to most.

So sit back and watch this video as Jim explains and then demonstrates how to ride these unique bicycles…and if you want to see them in person, hurry out to Greenfield Village – the summer season with all its old-fashioned games on the green, period-clothed strollers and ordinary bicyclists ends this Sunday, August 22!

13
Aug
10

#19 Racing in America Ford Fusion and 1965 Lotus-Ford 38/1

We here at The Henry Ford couldn’t be more excited about the two events we are having this weekend.

This Sunday, our newly restored 1965 Indy 500 winner, the Lotus-Ford 38/1, will be on display at the 2010 Pebble Beach Concours d’Elegance. But first, the Lotus-Ford had a very special unveiling ceremony this morning at Club XIX at The Lodge at Pebble Beach. The Henry Ford hosted guests and media to breakfast and a press conference right outside the Club.

Our Lotus-Ford shared the stage with another significant racing achievement, unveiling of the 2011 100th Anniversary logo of the Indianapolis 500. (Yes, 100 glorious years of the famed Indy 500!) Vice President of The Henry Ford, Christian Overland, introduced 3-time, Indy 500 winner Bobby Unser to reminisce about the Indy 500, the Lotus-Ford and Dan Gurney, who brought together Lotus and Ford Motor Company to create the Lotus-Ford 38/1.

Simultaneously as the Lotus-Ford was unveiled by Christian Overland, Edsel B. Ford II, Automotive Curator Bob Casey and Dan Gurney and Indy logo by Bobby Unser, Johnny Rutherford – another 3-time, Indianapolis 500 winner – also unveiled the 100th Anniversary Indy 500 logo at Indianapolis Motor Speedway.

(To watch the (recorded) simulcast from Pebble Beach and Indy Speedway, visit the Racing in America website – http://www.racinginamerica.com/content/newly-restored-1965-lotus-ford-381-makes-its-north-american-premiere-pebble-beach-concours-d)

Also on Sunday, the Racing in America name has one of the greatest opportunities in NASCAR – our name and logo on a NASCAR stock car! Yes, right on top of the hood, side panels and back bumper will be Racing in America Henry Ford Museum. It will be on the #19 Richard Petty Motorsports Ford Fusion driven by Elliott Sadler. As it drives around the 2 mile track at Michigan International Speedway, MILLIONS of viewers on ESPN and the thousands in the stands will get to see that logo race by. How cool! We’re very grateful for this partnership between Richard Petty Motorsports, Ford Racing and The Henry Ford!

Here are a few photos of the car at MIS from the Racing in America Facebook page: http://www.facebook.com/RacinginAmerica#!/album.php?aid=30144&id=119911758026203&ref=mf Also, while you’re there, become a Fan! We update the page daily and you’ll get the inside scoop on this great exhibition.)

Make sure to check out the MIS race on ESPN on Sunday (Pre-race starts about 1:00 or 1:30 p.m.) and check out the Racing in America Facebook page for updates on the NASCAR race and also Pebble Beach!

See you at the finish line!

About Racing in America:

Racing in America will be a 22,000-square-foot exhibition covering all forms of American auto racing, including stock cars, open wheel cars, sports cars, drag-racing vehicles, winged sprinters and land-speed-record cars. It will bring the story of American auto racing to life—its excitement, speed and spectacle; its challenges, its people and the ways it inspires innovation. History’s greatest and most significant racing vehicles will be featured, as well as technological advancements in the sport – from speed to safety to pit crew choreography.

06
Aug
10

Basil Mustard Roasted Heirloom Chicken with Spicy Chow

Basil Mustard Roasted Heirloom Chicken
with Spicy Chow
Serves 4

Spicy Chow (canned version)
(Needs one week prep before serving)

Chow
Green cabbage shredded fine, 2 cups
Banana pepper, seeded and minced, 3 each
Jalapeno pepper, seeded and minced, 3 each
Red bell pepper, seeded and minced, 1 each
Yellow onions, minced fine, 1 cup
Sweet corn cut from the cob, 2 cups

Brine
Sea salt, 1 tablespoon
Low acid vinegar, 2 cups
Sugar, 4 tablespoons
Turmeric, 2 tablespoon
Celery seed, 2 teaspoons
Mustard seed, 2 teaspoons

1. Combine all ingredients for the chow, season with salt, pack into 2 hot, sterilized pint wide-mouth mason jars
2. Combine remaining brine ingredients into a pot and bring to a boil. Pour hot brine into the mason jars and clean jar rims
3. Close lids securely. In a low boil, submerge jars in a hot water bath for 15 minutes. Remove from water and let rest at room temperature.
4. Allow to set one week before using

Chicken
Heirloom chicken about 3 pounds, 1 each

Marinade
Fresh Basil leaves, 1 cup
Fresh Parsley leaves, ¼ cup
Fresh Oregano leaves, ¼ cup
Garlic cloves 4 each
Whole grain mustard, ½ cup
Dijon mustard, ½ cup
Red wine vinegar, 2 tablespoons
Olive oil, ½ cup
Sea salt
Black Pepper

1. Combine all ingredients in a blender or food processor. Mix until pureed.
2. Pour marinade over chicken, season with sea salt and black pepper and marinate overnight in the refrigerator.
3. Roast chicken on a slow grill with a lid for about an hour, turning frequently until an internal temperature of 165F is reached.
4. Allow to rest for ten minutes after cooking, then cut into quarters
5. Serve with the spicy chow

01
Jul
10

Jacquard Loom in Greenfield Village

***Updated July 13, 2010***

Richard Jeryan is a volunteer in Greenfield Village and is dedicated to the Weaving Shop and its Team. Here’s an article from Handwoven Magazine from May/June 2008 about Richard and how he helped restore the Jacquard Loom in Liberty Craftworks.

Handwoven Magazine May/June 2008 Issue
An Industrialist and His Looms

Henry Ford couldn’t have foreseen how saving his boyhood home from being demolished would lead to the establishment of one of the largest living history museums in the country. Beginning in the early nineteenth century, Ford, the founder of Ford Motor Company, started collecting America’s past. Starting with some McGuffey Readers, his collection soon grew. In 191, he saved the family home from being demolished by a road expansion, thus performing his first act of historic preservation, an act he would play out in earnest ten years later by establishing what would become The Henry Ford.

Jeanine Head Miller, Curator of Domestic Life at The Henry Ford, notes that “Ford collected the tools and buildings that represented the way of life he had known as a child – a way of life that had been dramatically changed by industrial innovation, including Ford’s own invention of the Model T. He collected broadly and deeply. For instance, Ford didn’t acquire just a few pieces of textile equipment, but hundreds.”

Today, Greenfield Village is spread out over more than 90 acres that are divided into seven districts. As an industrialist, Ford was intrigued by the efficiencies of mass production, but he also valued the craftsmanship involved in producing everyday goods, from cars to the flour used to bake the family bread. Greenfield Village pays homage to early American manufacturing in the Liberty Craftworks district by preserving old mills and offering demonstrations by skilled artisans weaving, potting and blowing glass.

Ford’s Loom
In the late 1920s, Ford established a private, tuition-free school on the grounds of the museum and village to educate youth based on his creed of “learning by doing.” The children were encouraged to use the equipment in the village and try their hands at a wide range of crafts from woodworking to weaving. In 1934, a timber-framed loom with a jacquard head was built to sit among the many others that were brought to the village. It is this Loom that caught Richard Jeryan’s eye.

Richard Jeryan spent his career at Ford motor Company as an engineer researching the use of structural fiber-reinforced composites. At the most basic level, these are the fabrics woven of glass, carbon, or Kevlar fiber and impregnated with plastic resin to create stiff material from which, among other things, cars can be made. Jeryan’s mother was a seamstress and his father a metal fabricator. He grew up with a respect fro materials and the means of making them into useful objects. In 1980, drawn to the mechanical nature of the loom and skill involved in making cloth, Jeryan learned to weave, which eventually lead him to volunteer at Greenfield Village.

In 2006, Jeryan, along with fellow volunteer Tim Brewer, set about restoring the Jacquard loom that had sat unused for years. Piece by piece, Jeryan and Brewer disassembled the head and researched the technology of antique looms. The loom will be in action weaving a blue-and-white sampler featuring a pattern from a mid-nineteenth century Indiana doubleweave coverlet called Frenchman’s Fancy of the million-and-a-half visitors expected to tour the Village in 2008.

Here are some other interesting facts:

  • The Jacquard loom was patented in 1803.
  • Our loom is one of only two operational Jacquard hand looms in public museums in the U.S.
  • It can weave figured and fancy fabrics like coverlets, damask, paisley shaws and ornate labels for clothing.
  • The Jacquard loom revolutionized weaving and cloth production in 1803 – these looms are still used every day, but they’re now computer-driven power looms.
  • The loom use punch cards to create the designs – these cards were the inspiration for IBM’s computer punch cards/beginning of digital storage data.
11
May
10

Growing Great Gardens

This post is from our own Executive Chef, Nick Seccia, and if there is anyone at The Henry Ford who knows about what to grow in your own garden, it would be him!  Enjoy his recipes and let us know how they are once you’ve tried them.

Growing Great Gardens

Cooking with Herbs – Rubs, Marinades, Dressings, Sauces

Executive Chef Nick Seccia, CEC

I recently presented a cooking class at a gardening conference about cooking with fresh herbs. Herbs are easy to grow from readily available seedlings that you can get at any local farmer’s market. Whether being planted in pots or in the ground, herbs are easily maintained as long as they are watered frequently.

Continue reading ‘Growing Great Gardens’

11
May
10

Doc Howard

Ever heard of Alonson Bingley Howard Jr.? Well he’s actually someone we know quite well here at The Henry Ford. We call him Doc Howard and his office and garden are located in Greenfield Village.

Doc Howard practiced in Michigan around the time of the Civil War. He was, as we say now, a homeopathic doctor – creating his own concoctions and medicines from natural sources such as herbs, spices, elixirs, poultices, pills, waters, chemicals and minerals.

Continue reading ‘Doc Howard’

19
Apr
10

Chef Nick at Fox 2′s Cooking School

Calling all Local Roots fans – and well those who just love food – check out Chef Nick cooking up Oven Seared Amish Raised Chicken “Chop” with Morel Sauce during FOX 2′s Cooking School.

http://www.myfoxdetroit.com/dpp/mornings/recipes/oven-seared-amish-raised-chicken-chop-with-morel-sauce

The recipe is there, but you can try it in person at the Local Roots Evening Dining at Eagle Tavern in Greenfield Village this Thursday, April 22.  (Here’s the info for tickets)

http://www.thehenryford.org/events/eagleTavernSpring.aspx

Hope to see you there and if not, let us know if you tried the recipe! Enjoy!

25
Mar
10

Curried Pork

Here’s another great recipe from our Executive Chef, Nick Seccia. Enjoy!

Curried Pork
Serves six

3 lbs. cubed lean pork from the shoulder or leg (we think pork from a local farmer works best)

Marinade
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon ground sumac
1 Tablespoon ground tumeric
1 Tablespoon ground oregano
1 Tablespoon dark chili powder
1 Tablespoon ground black pepper
1 Tablespoon kosher salt
2 Tablespoon brown sugar
¼ cup honey
¼ cup water
1 Tablespoon minced garlic
1 large yellow onion peeled and diced

  1. Warm all of the spices together in a dry sauté pan over medium heat until a good aroma develops but do not burn.
  2. Combine the rest of ingredients with the spices and mix in with the pork, coating completely
  3. Cover and refrigerate for 48 hours

Sauce
2 cups chicken stock
1 cup plain low fat yogurt
Lime juice from 1 lime
½ dried whole cayenne chili crushed or 1 Teaspoon red pepper flakes
1 Tablespoon fresh cilantro chopped fine
Salt and pepper to taste

  1. Drain pork, heat a deep pot on high heat and add 1 tablespoon of vegetable oil then add the pork sear the pork until browned on all sides
  2. Add the chicken stock and simmer for about thirty minutes or until the meat is fully tender
  3. Add the remaining ingredients, reduce heat to low and simmer for about ten minutes or until the sauce is thick and coats the pork
05
Feb
10

What is mid-century, modern design?

I’ve added some new photos of the exhibit that opened last weekend. Enjoy! ~~Carrie

In anticipation of the newest exhibit, Good Design: Stories from Herman Miller, opening this Saturday, Chief Curator Marc Greuther sat down with Carrie Nolan to talk about mid-century, modern design and how someone could incorporate it into their own home décor.

When you think mid-century modern design you might have visions of kidney-shaped tables or funky looking lamps—something quirky, spare or uncomfortable. But, it’s so much more.

Continue reading ‘What is mid-century, modern design?’




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