American Cooking

[Dishyjohnuk]

Hey peeps!

Since I LOVE to cook, last year i started a recipie book of my own, a scrap book so to speak, of recipies that I have been given, handed down, or invented by friends! The best ones have been handwritten for me by friends, oh bits of paper etc, whch I can stick in, its a real treasure. Havnt worked of it for a while but want to start again since I finish uni this friday - last exam!!! yippieeee, anyway got an hour free friday please please think of me / pray / raikki - just send your hipe across the atlantic for me friday afternoon!

Anyway, what Id really love from you guys are some proper Aerican recipies, i know I can use google but its not the samne, I tried to get a good pumpkin pie recipie but all I got back were weird differet "takes" on it, no decent normal recipie.

So if any of you have got a good recipie for me id be reall grateful, Pumpkin pie, brownies, corn, meatloaf - we just dont have that here!!!! anything good id be Soooo grateful, I like to think of people when i cook - its much more intimate that the BBC food site!

Thanks everyone!

 

[foraloysius]

Here's the link to an excellent site with recipes. Go to the Recipe Archives Index, you will find several pumpkin pie recipes and a lot of other goodies. It's my favourite site for American cooking.

Welcome to La Belle Cuisine, fine cuisine with art infusion

A web site devoted to fine cuisine with art infusion, with a special emphasis on New Orleans food and culture. We offer new recipes in many categories every day and a wealth of information on all things culinary. Our goal is to provide a beautiful, relaxing atmosphere, designed to inspire...

labellecuisine.com

 

[partscounterman]

Dishyjohnuk-check this out

I started a recipe thread just before last christmas. Use the discuss-o-mat search feature and type in "cookie recipe" It was thread 806 and has several recipes from people here.

And I'm sure we can dig up more!

 

[toggleswitch]

American Cooking

All kidding aside I dont even KNOW what is "Amercian" cooking anymore. Here in NYC there are so many ethnic and cultural contributions that have been incorporated, overall. We have access to all kinds of food, that we think of as ordinary. Think Paris Hilton on that reality show in the deep-country midwest (or was it a bread-basket state?) who had decent Chinese food shipped/flown in from L.A. (Los Angeles, California). The family eating it was CLUELESS as to what-was-what and the expressions on their faces were PRICELESS as if you had asked them to eat cow-chips.

I'd also like to get ideas from other parts of the US, and see what different regions have to offer.

Northeast => various ethnic flavors. Broiled and grilled meats. Salads, health conscious trends.

Southeast => Traditonal American. Pies, ribs, grits, fried foods. Potatoes. Larded stuff.

Southwest. => Heavy Mexican influence. Must be hot/spicy not sweet. Lotsa "No cook" items. Tacos, Brurritos, enchiladas etc. (works in a hot climate, no?) Also people in hot climates tend to eat foods that are spicey because these have natural antibiotic properties and tend to keep the food "safe" and from spoiling, and tend to keep parasts at bay. Or maybe it's just that heavy sweating is expected/natural there!

Nothwest => help me here folks, what is that region known for and besides grunge music/wardrobe and Starbucks (designer/expensive) coffee?

KFC chain, (Kentucky Freid Chicken) by the way, is as southern as you can get... which is why to us in this part of the country it is unique. VERY FEW cook like that at home near me. Fried food, gravy, biscuits.

Norheast has "Diners" which are rarer in other areas. California has a few similar type establishments called "Coffee shops"

 

[appnut]

Toggle, we have coffe shops and diners/cafes down here.

 

[jasonl]

North vs. south

Northeast - healthy filling meal that you eat up north with a perfect balance of protein, starch and veggies

Southeast - BIG OL' POT OF JAMBALAYA BABY! aka it's not good for you, but it tastes good.

Down home we call it supper, up here they call it DINNA.
Down home we say "Y'ALL" which is proper English. You + All = Y'all. up north they say "YOU GUYS". What if you're addressing a girl? Would you say "You girls?".

Y'all want some supper?

 

[kenmore1978]

You guys

is a "unisex" term for a group of people here in CA, too, even when girls are addressing another group of girls.

 

[kenmore1978]

recipes

There a few threads where specific small appliances that people here collect or use often have been discussed, and lot of recipes have been posted on those threads.

 

[ironrite]

Now the Southwest isn't all South of the Border. How about some quick "unstuffed" cabbage? More of a Winter dish. Growing up my mother used to do the traditional method, stuffing the leaves and such, until her sister gave her a quicker recipe. My mom used to work the better part of a Sunday morning, pare boiling the cabbage and rolling the leaves for our family of seven at the time. Her sister was a working mom that had to come home from work and have dinner on the table in an hour, so she came up with this version.

Make your meat filling, usually a couple of 2-3 pounds of lean ground beef, 1 medium onion, about 1 cup uncooked rice, salt, pepper, garlic powder or garlic chopped up and a couple of eggs to bind it. Mix well and form into about 2 inch meatballs.

Take a whole head of green cabbage and coursely chop it up. Layer this in a large pot. Add a layer of the meatballs, then cabbage and continue to layer until you've used all the cabbage and meat.

Drain a large jar or can of sauerkraut, add to top of kettle and leave room for some smoked beef sausage or kolbaz (Hungarian sausage if you can find it). Mix two cans of tomato paste with water to dilute and add to pan. You don't want a lot of water as it will expand as the pot heats up. Cook for about an hour or until the rice in the meatballs is cooked. Serve with a nice dollop of sour cream and some rye bread.

The recipe took longer to type out than it does to whip up a batch. I've even used my pressure cooker and it takes about 20 minutes to cook.

 

[petek]

That cabbage roll version sounds good.. do you brown the meat first before putting it all in the pressure cooker?

 

[kenmore1978]

Dishyjohn

Check out these threads in Super section

2046
2129
1971
1193

 

[scott55405]

That sounds wonderful Iron!!

 

[toggleswitch]

You guys

"You guys" here includes the lady-folk.

JOKE: Even the type that frequent a bar known as the "Cubby-Hole." For some reason not too many men there!! LOL LOL LOL LOL

 

[toggleswitch]

North vs. south

I ain't dissin' the south. Y'all build some beauties (with manners and class) there of both flavors (F&M).

But here goes YET ANOTHER BAD Toggle-Toggle joke:

What is the difference between a nothern zoo, and a southern zoo?

A nothern zoo has lovely displays, and a history of the animal beign show.

A southern zoo includes a recipe for it!!

 

[gyrafoam]

Pumpkin Pie

Hi John!

I usually make a pumpkin pie just like a sweet potato pie. I don't remember where I came by the reciept but most likely our childhood housekeeper. I learned to cook many traditional "southern" dishes from her. Here in the states we have pumpkin already prepared (cooked, strained and pureed) in the can ready to go. If you don't have access to such a product then you would need to go through the whole tedious process of peeling, cutting up, boiling untill tender, puree, etc.

I have a deep dish pie crust ready to go. Oven (hot) at about 400F.

In a large bowl I whisk two large eggs.Whisk in 2 Tsbp. melted Butter.
Blend in 1 cup plain sugar
1 tsp. vanilla
2 Tbsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
1/2 tsp. salt
Blend well.
Add appox. 2 cups pumpkin---blend well.
Blend in a cup of heavy cream----blending well.

Pour in to the pie shell ( I always set the pie shell on a baking sheet to ease removal of the pie from the oven when all is done) and place in oven.

Let the oven "shock" the pie for 15 minutes or so, then turn the heat down to (moderate) 350F. for about an hour or untill center is just set to the touch.

I love to serve the pie (slightly warm) with fresh sweetened whipped cream or vanilla ice cream.

Hope ya'll enjoy it!

-Steve Riley
(Gyrafoam)

 

[gyrafoam]

Meatloaf

Of course everyone has their favorite. Here's mine:

Heat oven to 350F.
Have a greased 9x13 in. pan ready.

In a LARGE mixing bowl whisk together:

3 large eggs
3 Tbsp. Worchestershire sauce
1 Tbsp. Tabasco (or other hot pepper sauce)
1/2 cup ketchup
1 Tbsp. salt
1 Tbsp. ground black pepper
2 Tbsp. grated romano cheese
1/2 cup V-8 or tomato juice

In a small pan with a little olive oil saute:

1/2 cup finely chopped onion
1/2 finely chopped green bell pepper
1/2 finely chopped red bell pepper
When cooked tender, add one clove minced fresh garlic, stir and pull off of heat. Let cool a few minutes and stir into egg and spice mixture.

Add:

1/2 cup fresh chopped parsley
1/4 cup cream
Blend well.

Add:

Appox. 3 lbs. ground beef (I prefer ground chuck)
Appox. 1/2 lb. ground veal

Mix and knead all ingredients well.
Add appox. 1 cup bread crumbs or instant oatmeal. (I use about half and half). You will have to guage by sight when mixture has just enough crumbs to hold everything together without drying out when cooking. Texture should be about the same as a mixture for meatballs. Blend well.

Adjust taste for salt.

Pour into greased pan and shape into a loaf. Better taller than wider as when cut will fit on the dinner plate better. I make a little indention the length of the top of the loaf and pour ketchup in it.

Bake about an hour. Remove and let stand at least 15 minutes to keep from falling apart when slicing----also helps keep the juices in.

Southerners here in Georgia would serve it with good old brown Vidalia onion gravy. I love that, but I also like to make a cheese sauce with finely chopped jalepeno pepper! Hope you will enjoy this version of "meatloaf".

-Steve Riley
(Gyrafoam)

 

[pulsator-power]

Recipes/Diets

While we're on the subject, anyone else here a diabetic? I am & have been for a few years, and having to think twice as to what I put in my mouth can be a challenge. Not watching real well, & they double my meds. So if you have any recipes or advise, I'd appreciate it. (I already have a bunch, but more won't hurt)
Jerry

 

[gyrafoam]

Oh yeah, Brownies

Here's my version---I think I make it a little differently every time I make it, but here is the basic reciept:

Oven (moderate) 350F.

Have a 9x9 square cake pan buttered, floured and bottom lined with parchment or waxed paper.



Melt together:

4 ozs. UNSWEETENED chocolate (here in the states I use "Scharffen Berger" chocolate)
1 stick (1/2 cup) UNSALTED Butter
Blend well.

In a large bowl whisk together:

4 large eggs
1/4 tsp. salt
2 tsp. Vanilla
2 Tbsp. brewed Coffee

Add:

2 Cups light brown sugar (or plain white or 1 cup white and 1 cup brown I've used it all!)
Blend well.

Sift together:

1 cup Plain (unbleached if possible) Flour
1/2 tsp. baking powder (hopefully aluminum free!)

Add to egg mixture and blend well.

At this point you can add everything but the kitchen sink if you want.

I always add a cup of fresh roasted chopped pecans.(Its a "suthun thang"
I have also added depending on my mood:
A cup of:
Chopped candy bar or chocolate chips
butterscotch pieces
mini-marshmallows
chopped dried fruits such as figs or apricots, dates or raisins (but watch it---they will get 'ya!)
Chopped candied orange slices

Mix well with a big spoon and pour into prepared pan. Bake about 45 min. Brownies always seem to pull away from the sides of the pan a little when getting done.

Cool completely on a rack.
If you want to cut them up plain I just turn them out of the pan, peel off the paper, and then turn the whole block of brownie upright again and set it on a cutting board spread with fine (powered) white sugar (I have also used regular sugar but you have to be prepared for the rather gritty sensation it causes when you eat the brownie!). Then I score and cut them to size.

If you like them iced go ahead and turn them out of the pan and while holding upside down peel off the paper and place then back in the pan right side up again.

Here's the Icing!

Have a short glass of cold water standing by right next to the stove.

In a medium saucepan blend together:

2 cups plain white sugar
4 tablespoons good cocoa (dutch process gives the best flavor)

Add and mix into a paste:
1/2 cup cream

Add: 1 and 1/2 sticks (3/4 cup) UNSWEETENED BUTTER cut into small pieces.

Set heat at a medium setting and with a wooden spoon begin to slowly stir. Constantly slowly stir but NEVER remove the spoon.
When butter is completely melter you can bump up the heat slightly but not too much you NEVER want to scorch the mixture!
When mixture begins to boil go about 2 minutes and then take the sppon and let a few drops of the mixture drop into the glass of water. If it forms tiny balls as it falls to the bottom the icing is done, if not cook a little longer and test. DO NOT OVERCOOK!

When at soft ball stage remove from heat, set in a cold water bath and add 2 Tbsp. Vanilla. Stir well---(be careful as the alcohol in the vanilla will immediatly evaporate into a cloud right into your face--not pleasant to breath in!)

As mixture cools it will begin to thicken noticibly---bump up the stirring speed and beat the mixture untill real thick. Pour right over the top of the brownies and spread around. Let stand at LEAST 2 hours.

Take a knife to cut away from edges and then either turn out onto a board to cut or cut them up right in the pan.

Hope you will enjoy!

Steve Riley
(Gyrafoam)

 

[tlee618]

Hi Steve, Boy those brownies sound like they would be so good!!!Where does one buy Scharffen Berger Chocolate?? I have never heard of it. Boy that icing sounds rich as well. Terry