Martin Van Buren, the eighth President of the United States, was a man of refined tastes and a lover of the finer things in life. Born and raised in the rich, fertile lands of New York, Van Buren’s palate was well-attuned to the delicacies of the northeastern coast.
Among his favorite dishes was steamed oysters, a simple yet luxurious dish that exemplified the bounty of the sea and the culinary traditions of early America. In this post, we delve into the life of Martin Van Buren, his presidency, and his fondness for steamed oysters- a dish that not only satisfied his appetite but also connected him to his Dutch heritage and the maritime culture of his home state.
The Little Magician
Martin Van Buren was born on December 5, 1782, in Kinderhook, New York, into a family of Dutch descent. Raised in a modest household, Van Buren’s early life was steeped in the traditions of his Dutch heritage, which influenced both his political outlook and his personal tastes.
He studied law and quickly became involved in politics, aligning himself with the Democratic-Republican Party and rising through the ranks of New York’s political scene.
Van Buren served as a senator, governor of New York, and Secretary of State under President Andrew Jackson before becoming Vice President in 1833. His loyalty and political acumen earned him Jackson’s support, and in 1836, Van Buren was elected as the eighth President of the United States.
His presidency, which lasted from 1837 to 1841, was marked by significant challenges, most notably the Panic of 1837, a financial crisis that led to a severe economic depression. Van Buren’s response to the crisis was met with mixed reactions, and his attempts to stabilize the economy through the establishment of an independent treasury were only partially successful.
Despite these difficulties, Van Buren was a skilled politician and a master of the art of compromise, qualities that earned him the nickname “The Little Magician.”
After losing his bid for re-election in 1840, Van Buren continued to be an influential figure in American politics, advocating for anti-slavery causes and helping to shape the Democratic Party. He passed away on July 24, 1862, at his home in Kinderhook.
Martin Van Buren’s Favorite Meal: Steamed Oysters
Oysters were a popular delicacy in the 19th century, especially along the eastern seaboard, where oyster beds were abundant. For Martin Van Buren, steamed oysters were more than just a favorite dish—they were a connection to his Dutch heritage and the maritime culture of New York.
Oysters had been a staple in Dutch cuisine for centuries, and the rich oyster beds of New York’s rivers and coastlines provided an ample supply for the local population.
Van Buren’s love for oysters reflected his appreciation for the simple, yet refined, pleasures in life. Steamed oysters, served with a bit of butter, lemon, and perhaps a dash of pepper, were a dish that required little adornment but offered a burst of flavor and a sense of indulgence.
The dish also symbolized the bounty of the American landscape, a testament to the abundance that the New World offered to its settlers.
During his time in office, Van Buren was known to enjoy oysters at state dinners and private gatherings alike, often sharing this delicacy with guests as a way to showcase the culinary richness of his home state. Even after his presidency, Van Buren continued to indulge in steamed oysters, a dish that remained close to his heart throughout his life.
The Dish Explained: Steamed Oysters
Steamed oysters are a simple yet elegant dish that highlights the natural brininess and delicate flavor of fresh oysters. The steaming process gently cooks the oysters, preserving their tender texture and enhancing their natural juices. Traditionally, oysters are steamed in their shells, allowing them to open naturally as they cook, which makes for a beautiful presentation.
The dish is typically served with melted butter, lemon wedges, and a sprinkle of black pepper or hot sauce, though the true star is the oyster itself. The simplicity of the preparation allows the fresh, oceanic flavor of the oysters to shine through, making it a favorite among seafood lovers.
Marti Van Buren’s Steam Oysters
Ingredients
- 24 fresh oysters in the shell
- 1/4 cup water or white wine
- 4 tablespoons unsalted butter melted
- Lemon wedges for serving
- Freshly ground black pepper or hot sauce to taste
Instructions
Steam the Oysters:
- In a large pot with a tight-fitting lid, add the water or white wine and bring to a boil over high heat.
- Add the oysters to the pot in a single layer, cover, and reduce the heat to medium.
- Steam the oysters for 5-10 minutes, or until the shells have opened. Discard any oysters that do not open.
Serve:
- Carefully remove the oysters from the pot using tongs, being mindful of the hot steam.
- Serve the oysters immediately on a platter, with melted butter, lemon wedges, and freshly ground black pepper or hot sauce on the side.