Ep 11. Tri-state Treats

In Cook's Country season 11 episode 11, titled "Tri-state Treats," the team heads to the northeast to explore regional specialties in New York, Connecticut, and New Jersey. Hosts Bridget Lancaster and Julia Collin Davison, along with test cook Ashley Moore and Jack Bishop, start their journey in New York and learn about a sandwich called the beef on weck. The beef on weck is a roast beef sandwich served on a kummelweck roll, which is a hard roll sprinkled with coarse salt and caraway seeds. The team visits a local restaurant that specializes in the sandwich to learn more about the preparation and to try it for themselves.

Next, the team heads to Connecticut to investigate a local favorite, steamed cheeseburgers. Steaming the burger allows it to cook evenly and results in a juicy and flavorful patty. Ashley Moore tries her hand at making the steamed cheeseburger and comes up with a recipe that incorporates the cheese into the burger itself. The team also visits a diner that has been making the burgers for over 70 years and learns about the history of this unique burger.

The final stop on the tour is New Jersey, where the team discovers a sweet treat called the Black and White cookie. This cookie is a flat, round cookie that is half vanilla icing and half chocolate icing. Jack Bishop investigates the origins of the cookie and learns that it was originally called the "half-and-half" cookie and was created in New York City in the 1800s. The team visits a local bakery that has been making Black and White cookies for over 70 years and gets a lesson in decorating the cookies.

Throughout the episode, the team shares cooking tips and techniques for each of the regional specialties. Ashley Moore demonstrates how to grind beef for the steamed cheeseburgers and also shows how to form the burgers to ensure they cook evenly. Bridget Lancaster and Julia Collin Davison explain the importance of resting the beef before slicing it for the beef on weck sandwich. Jack Bishop shares how to make the perfect royal icing for decorating the Black and White cookies.

In addition to the featured recipes, the episode also includes a tasting segment where the team evaluates several brands of kummelweck rolls to determine which is the best for the beef on weck sandwich. They also taste and compare two different types of vanilla extract to see which works best in the Black and White cookies.

The episode concludes with the team sharing their thoughts on the delicious regional specialties they discovered on their trip. They discuss their favorite dishes and what they learned about the history and preparation of each one. The episode is sure to inspire viewers to explore regional cuisine and try their hand at making some of these classic dishes at home.