Next, the sought after invitation of the early 1800s, an evening of culinary delights with Joseph Bonaparte.

Find out how this former King of Spain and brother of Napoleon dazzled dinner guests at his New Jersey home.

Nobody in America saw things like this.

Renowned for a table overflowing with flavors.

What did Joseph Bonaparte serve that left his American guests wowed and wonderstruck?

So even food that you ate at home as an American guest of the Bonaparte's, you'd be having them prepared in ways that you didn't recognize.

Then French lessons with Chef Anthony.

Would you have made the grade as a cook in Joseph Bonaparte's kitchen?

So I'm going to get this butter going into our hot pan.

- Yep, doesnt that smell good.

- Cant go wrong with butter.

- You really can't.

And a crisp chocolate confection that could not be more decadent That's next on Drive By History ...Eats.

[Music] Made possible by Sunbasket, [Music] organic carrots, purple potatoes, steaks for the grill, all ingredients from the kitchens of Chef Justine at Sunbasket, ready to heat meals and meal kits.

Sunbasket meal delivery information at Sunbasket.com.

[Music] Every day, thousands of motorists pass by countless history markers and say to themselves, one of these days I'm going to stop and read that if you want to drive by history, you know that's how every episode begins.

I start with a history marker, then go on an investigation to find out what happened and why it mattered.

What you don't know is that the food or the eats often plays into that part of the history.

But there's just not enough time to chew on that part of the past.

And that got me thinking, why not revisit that history, But with a focus on the food.

This is Drive By History: Eats.

[Sound Effect] [Music] The investigation we're revisiting today begins in Bordentown, New Jersey, where one of Europe's most influential figures settled in the early 1800s.

His name Joseph Bonaparte.

Monmouth University Professor Rich Veit brought us to the site where Joseph Bonaparte's Bordentown home once stood, a site he excavated a few years back.

The mansion, called Point Breeze, was once considered one of the finest homes in America.

- So Rich, the photo that we're looking at here.

- Is this the house that would have stood on this site?

- Yeah, this photo shows one of the paintings - that was done of the house that stood here, - and it was a really spectacular house, right.

- There were very few other houses quite this fine.

- Wait are we in it right now?

- Were within the house?

Yeah, [Music] A list of visitors reads like a who's who of history and includes the Marquis de Lafayette.

Henry Clay and Daniel Webster.

And it's not an accident that all of these people were what today we'd call influencers.

One of Joseph Bonaparte's goals was to advance culture and sophistication as our young nation developed.

During this investigation, a small but important discovery showed how he relied on delicious food and drink to achieve his objectives.

- Take a look at this, for instance.

- So this is a plate and it's pretty... - it's shattered now, - but you could see there's a little design on it, - a little lady here with a flag behind her.

- And up here it says in French, - it says scenes from Roman history.

That plate and others like it provided the canvas for what can only be described as culinary art, 19th century French cuisine.

But what would Joseph Bonaparte have served in his attempts to impress his guests and win their favor?

That's what I want to know.

To find out, I head to Lloyd Harbor, New York to speak with Food and Culture Historian Dr. Libby OConnell author of The American Plate.

- Libby, I'm fascinated by what Bonaparte - would have chosen to serve his guests.

- I mean, it must have been an incredible experience.

- It wasn't just the food that was the incredible experience.

- It was the whole room, the way the food was served.

- Remember, he had a world class art collection - Right - there in the dining room.

- Nobody in America saw things like this.

- And frankly, in Europe, you wouldn't see it either - unless you were at Royal Court.

- That's when you would experience - this level of sophistication.

- Yeah, maybe a big aristocratic banquet.

- But they had several people serving the food.

- It's called service a la russe , or Russian style.

- OK. - In fact, we know that... that Bonaparte - had six servers around the table help passing the dishes.

- I'm picturing Downton Abbey.

- It's exactly right.

- Now, Libby, of course, the presentation is important, - but what really counts is the taste of the food.

- If the food tastes bad, it's a bad night.

- Yes.

[Laughter] - But the...remember the French have really developed these wonderful techniques of food cooking.

- They were the masters of the culinary experience.

- Right.

- This is something that the 19th century is known for.

- They had excellent ingredients because they demanded them.

- They knew their suppliers.

- And they really focused on seasonal food.

- OK. - And if you're at someplace like Point Breeze, - you are getting the best of the best.

- You're in New Jersey, which is not called - the Garden State for nothing.

- Right, right.

- Very great...um... - wonderful supplies of food there... - fresh food.

Tomatoes.

- Mm-Hmm.

- Um...which were kind of a new vegetable.

- Even...even potatoes weren't - that well known in the 18th century.

- They were just becoming fashionable - in Europe and America.

They were old favorites.

- Got it.

- But the French could prepare them in new ways.

- So even food that you ate at home as an American guest - of the Bonaparte's, - you'd be having them prepared - in ways that you didn't recognize.

- So the preparation technique - is also part of that presentation.

- Absolutely.

- So I'm curious what you've got for us today.

- What have you chosen?

- I've chosen one of my favorite recipes from that time.

- Pea soup.

- OK.

I mean that... - No, no, I know what youre thinking, youre thinking - split pea soup.

- Exactly.

- Making a big vat with a ham hock in it.

- Which I love.

- It's very good.

- This one, this one's made from fresh green peas, - right out of the garden.

- So the soup itself is... - has a light green color for vibrant color.

- It has mint, fresh mint from the garden also added on to it.

- And I think it's delicious.

- Does this represent French technique then... - of the time?

- It does, it's not this big - almost sort of a peasant food of the split - pea soup made of dry peas, different texture altogether.

- This is lighter.

It's fresher.

- They did like rich food, they might have added - a little more butter than I do to the recipe.

- Butter is in everything.

- But it has - the capacity of being served hot or cold.

- I'm curious why these fresh peas were so popular at the time - Well, fresh peas were a food trend - among the aristocracy in France, right?

- It goes back to the Court of Versailles - before the French Revolution.

- The King and Queen wanted to harvest the baby - peas from their garden while they were kind of playing - you know, pastoral characters, and fresh green peas, of course, - are kind of an elite food.

- They're tiny.

- If you're a farmer and you're bringing product to market - or you're feeding your family, - you don't want your vegetables tiny.

- You want them to grow to maturity and be big.

- It doesn't matter if they're a little tough - or a little, you know, - hearty in their flavor.

- But for somebody like Bonaparte and really for people - like Thomas Jefferson, they wanted their peas harvested - when they were just tiny baby things, very sweet, very tender - and it's not just peas, it's all vegetables.

- Then you need that many more, too.

- That's exactly right.

- to make your dish.

- Great, what else do we have?

- Well, we have a fish course.

- OK. - Now, remember today this would be an entree?

- Right.

- But...um...at...on Bonaparte's table - you would... - you would have your soup - and then you might have your fish course.

- And I thought we would talk about Trout Almondine - or Truite Amandine, which would be French.

- Right.

- It's fresh trout served with with an almond butter sauce - with some lemon.

- And this is still made today.

- Oh yeah, this is a great classic dish.

- This has a sauce and I associate sauces - with French technique.

- Oh yes, this is the time that sauces became essential to food.

- OK. - This is a classic lemon butter sauce, - some capers added to it, - and then sprinkled with toasted almonds.

- And you can put it on anything - You can put on chicken [Laughter] - You can put it... - actually, you can even use it as a vegetarian sauce.

Preparing these French culinary delights in the 18th century would have involved a lot of time and work.

The preparation will be far less labor intensive today in our state of the art kitchen.

But if these dishes aren't as challenging, will the flavors still seem as special?

To find out, I turn to Chef Anthony Murgola.

- So, Anthony, I'm a huge fan of pea soup.

- Yeah, me too.

- I absolutely love it.

- But this seems like a slightly different recipe.

- It is.

It's nice and fresh and light - and it uses fresh peas.

- All right, let's get started.

- All right.

- So we're going to start by sauteing some scallions.

- OK. - Lets get those right in there - Yep.

- and some carrots.

- Fresh out of the garden.

- Yeah.

- All right.

- OK. - and our potatoes in now as well.

- Oh, I can smell the onions - Yeah, right away.

- cooking in the olive oil, yeah - Its a fantastic smell.

- Mmhmm.

- So, you know, it strikes me - that Joseph Bonaparte was inviting people - over for these incredible dinner parties.

- Yeah - They were cultured people - who probably were pretty familiar with this cuisine.

- They knew their stuff, yeah.

- So the onus is on the chef then to come up with something - Yeah, you better get it right - that meets that benchmark, - Yeah.

- What's our next step?

- All right, so we're going to add in our seasonings - OK - and our stock.

- Right.

- Right.

So we have some thyme [Music] - some mace [Music] - and just a pinch of cayenne pepper.

- That's just going to help balance out the freshness.

- It's not going to make it spicier.

- Interesting though... - no, because I find it interesting that you would put - cayenne pepper and mace together in a dish.

- Yeah, it just gives it some earthiness - and some balance, and helps to bring out the freshness.

- Mmm... - Yeah.

- And then our chicken stock.

- Wow, I can smell the thyme - Yeah, it smells delicious.

- Yep.

- And our chicken stock.

- Chicken stock goes right in.

- Sorry, I could have helped you there, too.

- Oh, I got it.

- OK. - OK, can I give this to you?

- Absolutely.

[Music] - Crank this up.

- We're just going to bring this to a simmer.

[Music] - So those have been cooking for about 15 minutes.

- How do we know when they're done?

- It's time to move on?

- So you can smoosh one of the potatoes - against the side of the pot.

- OK. - And if it breaks easily, then we're good to go, its soft.

- Oh, and probably how they had to blend this back [Laughter] - by hand very slowly.

- Oh boy.

- All right.

- So what's next?

- So, we're ready to add our peas in.

- Oh, excellent.

- These peas are just going to go in briefly.

- You want to keep their bright color?

- Yep, exactly.

- Just maybe 2 minutes.

- This is so - significantly different from a split pea soup.

- Even the smell of it?

- Yeah, it's so fresh and fragrant.

- Yep, it's like a salad.

- It is.

- We're ready to blend.

Our peas are cooked just right - OK. - so everything goes into the blender, - and I'm going to safely pour the soup in here.

- Now it's important that the soup cools - for at least a few minutes.

- You don't want to be blending boiling hot soup.

- Right, right.

- It's a dangerous proposition.

- It is very dangerous.. - Im sure even back in the day, they knew that.

[Laughter] - With their blenders.

- Exactly.

- All right.

- Oh.

- Get it all in there.

- And then we're just going to add a few ingredients to - freshen it up that don't really need to be cooked - OK - like our fresh mint.

- This is the part I'm most curious about...mint - in this pea soup?

- Yeah.

- Yeah, it's so good, you'll see.

- All right.

- And you almost can't put too much mint in this.

- I can smell the mint.

- Yeah, so fresh.

- Smells delicious.

- OK, so we're putting mint in - A pinch of salt.

- OK - And a little butter because... - Because... - French.

[Laughter] - I like that.

- And I'm just going to add a little water to thin it out.

- OK - All right, very good.

- Let's get the lid on there.

- Very good.

- Make sure I got that on there good and solid.

- Nice and tight.

- Yep.

- And... - dish towel for safety.

- OK. - And we're going to start slowly.

- OK. [Sound of blender] - There we go.

- Thats slow?

- Thats slow.

[Laughter] - Wow - All right.

- Wow - Were ready.

- It's looking like a smooth concoction now.

- It is.

Its been about three minutes.

- Delicious green - Plenty smooth.

- Wow, OK.

Here let me have the lid there.

- I'll get it out of your way.

- Thank you.

- Excellent.

- Awesome.

- I'll move that.

- So now we get to see what this looks like in the bowl.

- What a beautiful color.

- I can smell the mint.

- Yeah, its so fresh.

- It smells so good.

- Yeah.

- Mmhmm.

- Yeah, this is an incredibly fresh smelling pea soup.

- OK. And how are we going to garnish this?

- All right.

- So just with a little drizzle of some fresh cream.

- OK. - And the richness of the cream is going to just help... - also help balance out the the freshness of the peas.

- There you go.

- Nice.

- Ah, and a little piece of mint - A little sprig of mint.

- And some toast.

- Oh yeah.

- To dip.

- To dip, exactly.

- Yes, good.

- All right.

- Well done, sir.

- Thank you.

[Music] - So next up is the Trout Almondine.

- You know, this was so popular in France - but Joseph Bonaparte would have served this - to his guests here trying to impress them - with the cuisine that he knew so well.

- And there was trout in New Jersey.

- Exactly.

- So if...this recipe fits perfectly, so let's get started.

- All right.

- So the first thing we're going to do is just salt our fish.

- OK. - And then we're going to season our flour - and the fish is going to to get dipped in the flour.

- Terrific.

- So it's going in the flour - is some cayenne pepper - Ah... - and some ground thyme - Give that a quick... - So, a little tiny bit of spice in there too.

- Yeah, little a little heat.

- a little heat with the Cayenne - Yep.

- Good.

- All right, I see you've got your dredging station there - Yep, so the flours gonna go right in here so we can - easily coat our fish.

- Perfect.

- And the fish goes right in the flour.

- Now, are you going to flour both sides?

- Yep, Im going to flour both sides.

- And you've kept the skin on.

- Yes.

- And the skin will come off very easily after it cooks, - but it'll help it hold together.

- Right, that makes sense.

- Yep.

- Right, and then Im going to - And right into the oil - Hot oil, skin side down.

[Music] [Sizzling Sound] - All right, so weve got it flipped now.

- I can smell the cayenne pepper in there.

- Oh yeah, yeah, it's going to be delicious.

- It's going to be absolutely delicious.

- and with a crispy brown crust.

- Yeah.

- So good.

- All right.

How close are we?

- All right.

Let's take a peek.

All right, we are ready.

- We're ready?

OK. - Yeah, so let's get our plate.

- I see youve got your plate all set up there - Yeah.

- with some green beans.

- Yeah.

- a beautiful accompaniment for this fish.

- I did.

- All right, so we'll see how you put this together.

- Just like that.

- Excellent.

- Oh, nice.

- Doesnt that look great.

- Yeah.

- Beautiful.

- And next, we need a sauce to go with it, right?

- Yep, we're going to make our brown butter sauce.

- Perfect.

- Yeah.

- OK. - So I'm going to get this butter going - into our hot pan here.

- Mmm.

- Yeah.

- Doesnt that smell great?

- Can go wrong with butter.

- You really can't.

So were just going to brown this - butter, just getting it nice and nutty and toasty.

- OK. - Yeah.

- With a little bit of the flavor of the fish - that's still in the pan too.

- Yeah, absolutely.

- Nice.

- Couldnt hurt.

- OK. - All right.

- So you're just looking to melt that, - get a little browned?

- Uh, just past melting.

- Yeah - You want the butter solids just to turn a little brown.

- Mmm, the smells amazing.

- OK, and what else?

- Were just about there.

- And we're just going to add - some lemon juice - just to stop the cooking of the butter - and to flavor the fish.

- Yeah.

- Well, butter and lemon are perfect companions.

- I know.

- All right, I'm going to turn this off.

- OK. - Add our lemon, - There we go.

- Mmm.

[Sizzling Sound] - A little deglazing the pan with a little... - Yeah - lemon juice.

- Delicious.

- And now we just need to garnish our dish.

- Perfect.

OK. - I'm guessing that goes over the top of the fish.

- All right, Im going to spoon some of this delicious - brown butter sauce right over the top.

- Yeah, make sure you get some over those - beautiful green beans, too.

- I will.

- All right, so good.

- That looks wonderful.

- OK.

So weve got almonds.

- It wouldn't be - Hence, the almondine.

- Trout Almondine without all this.

- Yeah.

- And these have been toasted - Nice - lightly toasted almonds.

OK. - And just a little parsley.

- OK [Music] - With gourmet fare like this, - guests must have been duly impressed.

However, Joseph Bonaparte wasn't just trying to impress them.

He wanted them eating out of the palm of his hand.

That would happen with dessert.

[Music] - So I'm curious what you've chosen for dessert.

- Well,you have to remember that the end of the meal was going - to be something spectacular, - Right.

- but it wouldn't be one thing.

- It would be several choices - and there might be a Bavarian cream or floating island or, - you know, even a Charlotte Russe.

- OK. - But I chose macaroons - because they'd be on the table - and people could help themselves.

I can imagine myself sitting at the table after the meal, discussing important affairs, all the while nibbling on macaroons, Bonaparte's views becoming my own with each and every bite.

- The thing about a macaroon is we have them all the time now, - Right.

- they're pretty common.

- But it takes a lot of manpower to grind almonds - finely enough to make almond meal - and then to whip all those egg whites.

- Remember, none of this... - theres no...not only is there no electricity, - they don't even have an egg beater, right.

Theres...somebodys there with a fork.

- Wow.

- And that takes a long time, - especially if youre making a lot.

- And nobody is making six macaroons, right?

- Right.

- They're making at least two dozen, three dozen.

- So I would guess you've got people - taking turns doing the egg white beating.

- It's a hard job to make macaroons before - the days of powered kitchen equipment.

- And how does this fit into the French technique of the day?

- Well, youve got a strong flavor.

- Almonds have to be imported, right?

- They're not from California, shipped over by truck, - and you've got these - a very delicate texture because every...the almonds - are so finally ground, and then youve got the - light egg white meringue in that macaroon, - and then you have chocolate, - and everyone loves chocolate today.

- They loved it back then.

- That was also a luxury food.

- The mouthfeel of chocolate - is something that.. - Making my mouth water again.

[Laughter] - so its special.

- Would you say, then, that Bonaparte was introducing - these flavors to his guests?

- Oh absolutely.

- Absolutely.

- OK. - He was introducing these, this sort of sophisticated - French food with wonderful flavors.

- And in fact, one of his guests said, - He served nine dishes and I didn't - know what I was eating, but I loved them all.

[Laughter] - There you go.

- So that's a kind of a nice story about the fact that this - was stuff people hadn't seen.

[Music] - So Joseph Bonaparte - has already dazzled his guests with this amazing dinner - but now we're on to what will seal the deal.

- Dessert.

- Yep.

These are very special.

- All right.

- All right.

- So lets walk.. walk us through this.

- OK, so the first thing we're going to do is make a meringue.

- That's the base for our cookie.

- OK. - so we're going to whip our egg whites.

- So it's just egg whites.

- We're starting out with just egg whites - and a pinch of salt.

- OK. - A pinch of salt.

Im turning on our mixer - on high speed.

- Great.

[Sound of Mixer] - OK. - OK, so it looks like its about ready.

- Yep.

- What's our next step?

- All right, our next step is to add in our sugar - little by little.

- OK. - It is dessert, after all.

- It is.

- Youve gotta have the sugar - It is, its delicious - And youll see it turn into a nice, shiny white - stiff meringue.

- But you are slowly adding the sugar in.

[Sound of Mixer] - Now well add the rest of our ingredients.

- Perfect.

- Theyre reminding me a little bit of marshmallow.

- It is, yeah, it's a very similar technique.

- All right, if you don't mind.

- Yeah, can I lick it first?

- Yes.

[Laughter] - Im just gonna taste.

- Mmm, it's delicious.

- The first thing we're going to add is our almond flour.

Mm-Hmm.

- OK. - Our almond extract.

- Just a tiny drop.

- Just a drop, - Just a drop.

- You really dont need much.

- There really is something in there, I promise.

- It's so perfumy that - too much, really just one drop.

- And then my favorite part - the melted chocolate.

- The chocolate.

- Melted chocolate.

[Music] - OK. - OK, thank you.

- All right, and now we just begin folding these by - scraping underneath.

- Perfect.

- keeping that meringue nice and light - Mmhmm, yeah you don't want to deflate your egg whites.

- No, definitely not.

- Wow, this is such a decadent dessert, I can - smell the almond extract and I can smell the chocolate in it - Absolutely.

- So what's our next step here?

- All right.

So we're ready to bake them.

- Oh, perfect.

- All right.

- OK. - So, well move these, if you don't mind.

- And let's get a tray.

- All right.

- All right.

- So is there a strategy here... - how youre going to lay them out?

- Yes.

- I see two spoons.

- Uh-Huh.

Yep, you'll see.

- So I'm just going to scoop a little bit and put a teaspoonful - right there.

- Just like that.

- Nice.

- So this is clearly a meringue, which is a French word.

- Mmhmm, it is.

- Leads us right back to the French technique - that brought us this dish.

- Yep, absolutely.

- It's more than a cookie.

- Yeah.

- It's not like a chocolate chip - cookie like we would think of today.

- It's elevated and its... it has a nice chewiness to it.

- I think chocolate chip cookies are pretty good, too.

- But I know what you mean.

- Oh yeah,I mean, no complaints from me.

- This certainly would have been - a very special end to his dinner.

The guests would have been amazed by these, I'm sure.

- Yes, absolutely.

[Music] - So, our macaroons have cooked in the oven - for eleven minutes at 350, and now weve let them cool - for about 15 minutes.

- Long 15 minutes... - And you said that it was important for them to cool.

- Yep, they should be fully cool or else theyll... before you touch or be too.

So.

- Before you touch them.

- theyll be too soft.

- OK, wonderful, well the smell - Ready to plate them.

- is making me crazy here - The almond and the warm chocolate.

- Yes, I'm very excited.

- So I have to believe for Joseph Bonaparte as he's presenting this to his guests, - presentation is just as important as taste.

- Yeah, of course.

- I mean, you eat with your eyes first.

- Absolutely.

- So some raspberries are going to help to balance out - the chocolate.

- It's raspberry chocolate.

- Beautiful combination.

- Great classic combination.

- Yeah.

- Very nice.

- And then just some chocolate chips - just to give you an idea... - just to spread in there .

- of whats in there.

- Yeah.

- Never hurts a little chocolate.

[Music] - So now we get to find out just how impressed - Joseph Bonapartes guests were.

- I'm very excited.

- I am, too.

- So we're going to start with the fresh Green Pea Soup - with fresh mint.

- OK. - I've been curious about this one.

- Yeah, it's one of my favorites - All right.

- Now you go first.

- OK, I will, I'm digging in.

- Wow.

What strikes me about - this is how fresh and light it tastes.

- It's not heavy at all.

- Yeah.

- You really get the mint that comes through, - And it's not what we would think of as French cuisine.

- Well, that one's a winner.

- Yep, delicious.

- But now on to the trout.

- Yep.

- So we have Trout Almondine.

- Nice.

- OK. - Im gonna dig in here... - Of course.

- get a little piece of it.

- Oh, it's flaky.

- Oh yeah.

- Beautiful...here... - Yep, thank you.

- Delicious.

- Very simple.

- Nothing is overpowering.

- You get the bite of the almonds, - get a little bit of that taste and the butter and the lemon.

- With a little bit of cayenne.

- But its very clean.

- Well, that's two winners.

- Yeah.

- OK, so now we have some chocolate almond macaroons.

- Beautiful.

Yeah, I'm excited for these.

- OK, I'm going to grab one here - Here we go.

- All right.

- Cheers.

- Mmhmm.

- Mmm.

- Mmm.

- I love the crust on the outside.

- So good.

- And they're a little chewy inside.

- A little bit chewy on the inside, - crunchy on the outside.

- The almond comes through.

- Mmhmm.

- Wow.

- I love this.

- And the amazing taste of that chocolate.

- That's good chocolate you put in there.

- Yeah.

The story of Joseph Bonaparte's New Jersey home and his connection to our nation was nearly lost to history.

However, I'm happy to report that after our initial investigation aired, plans were released to preserve his legacy and transform this site into a public park.

Now, Point Breeze may no longer stand, but the fine French food that Joseph Bonaparte might have served here... well, that still survives.

Its cuisine that you can still savor and serve to whomever you might be trying to impress.

We'll see you next time.

Made possible by Sunbasket.

[Music] Organic carrots, purple potatoes, steaks for the grill, all ingredients from the kitchens of Chef Justine at Sunbasket.

Ready to heat meals and meal kits.

Sunbasket meal delivery.

Information at Sunbasket.com Interested in trying any or all of the delicious dishes that might have been on Joseph Bonaparte's table?

You can find today's recipes on our website.

Visit us at DriveByHistoryEats.TV.