Per Katrina's request on that Ami Eats Only (for Now) Thread, this here thread is devoted to "American" Recipes. The recipe requested by Katrina, Meatloaf, falls into the "Comfort Food" Zone. This imho should definitely be considered one of the major food groups.
Martha Stewart has a great collection of Comfort Foods. I make the Macaroni and Cheese with good results. Though note: if you're loyal to the blue box of Kraft, don't bother. The only people that don't really like this recipe seem to be blue box whores. I mean loyal to the blue box and the enclosed orange cheese "powder".
I've had her Meatloaf - which while really, really good, was far too complicated for me to try at home. There are loads of good recipes out there (I cheat with a seasoning mix) but the secret is definitely a good meat mix with equal parts ground/mince veal, beef and pork.
For those of you counting calories, she's also done a light version of a few of these recipes.
Anyhoo, post up your favorite recipes here.
Happy Eating.
PS: For Bostonites, Boston Magazine just did a review on the Best Comfort Dishes in Town. I hit Chef Lee's House of Soul in Dorchester. Serious, serious props.
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American comfort food recipes
Meatloaf, macaroni and cheese, etc.
Wow, do you guys really claim Shepherd's Pie as yours?
I thought it was pure Brit-fodder.
I thought it was pure Brit-fodder.
Hence the " " Topsy. Yes we claim everything as ours, anything that came over on the boats you see. But that applies to any boat, past, present, future... that link to Boston Magazine notes that several of the ethnic dishes, like Vietnamese Pho Noodle Soup, are now considered our comfort foods as well and our "old fashoned dishes" like "spaghetti Bolognese" will be edged out...
QUOTE
History repeats itself. So it wouldn't be too surprising if, during another cold and snowy winter 20 years from now, some (equally) savvy food editor decided to fill the pages of this magazine with alluring photographs of comfort food. But instead of pot roast, you'd find balsamic-braised short ribs, while pillowy potato gnocchi will have edged out old-fashioned spaghetti Bolognese.
“Impossible!� you seethe. But is it? On the most bitter winter night, I'm just as likely to crave sushi as grilled cheese. And though the creamy, childhood dishes of 20th-century America still bring me comfort, European regional specialties and the pungent flavors of India and Asia are mounting a stiff challenge. For a guaranteed chill-beater, sit at Masa¯la Art's Spice Bar, where the murg tak-a-tak —a spicy yet soothing chicken curry bathed in a blend of puréed cashews, ginger, and garlic—warms the soul on the $45 prix fixe menu. And forget chicken soup: I'll take the Elephant Walk's s'gnao mouan ($7.50), a zesty blend of chicken, lime juice, lemongrass, and Asian basil, or pho ($6.50), a steaming, slurpable bowl of broth, noodles, and bite-size meatballs, from Chinatown hideaway Pho' Ho¯a. For soft and creamy, the cozy North End kitchen Sage offers a tantalizing prune gnocchi ($19) in a hearty porcini mushroom sauce. The kids? They'll just have a spicy tuna roll. —Jane Black / Masa¯la Art, 990 Great Plain Ave., Needham, 781-449-4050 / the Elephant Walk, 900 Beacon St., Boston, 617-247-1500; 2067 Massachusetts Ave., Cambridge, 617-492-6900; and 663 Main St., Waltham, 781-899-2244 / Pho' Hoa, 17 Beach St., Boston, 617-423-3934 / Sage, 69 Prince St., Boston, 617-248-8814
“Impossible!� you seethe. But is it? On the most bitter winter night, I'm just as likely to crave sushi as grilled cheese. And though the creamy, childhood dishes of 20th-century America still bring me comfort, European regional specialties and the pungent flavors of India and Asia are mounting a stiff challenge. For a guaranteed chill-beater, sit at Masa¯la Art's Spice Bar, where the murg tak-a-tak —a spicy yet soothing chicken curry bathed in a blend of puréed cashews, ginger, and garlic—warms the soul on the $45 prix fixe menu. And forget chicken soup: I'll take the Elephant Walk's s'gnao mouan ($7.50), a zesty blend of chicken, lime juice, lemongrass, and Asian basil, or pho ($6.50), a steaming, slurpable bowl of broth, noodles, and bite-size meatballs, from Chinatown hideaway Pho' Ho¯a. For soft and creamy, the cozy North End kitchen Sage offers a tantalizing prune gnocchi ($19) in a hearty porcini mushroom sauce. The kids? They'll just have a spicy tuna roll. —Jane Black / Masa¯la Art, 990 Great Plain Ave., Needham, 781-449-4050 / the Elephant Walk, 900 Beacon St., Boston, 617-247-1500; 2067 Massachusetts Ave., Cambridge, 617-492-6900; and 663 Main St., Waltham, 781-899-2244 / Pho' Hoa, 17 Beach St., Boston, 617-423-3934 / Sage, 69 Prince St., Boston, 617-248-8814
Although I still love Martha long time, I must admit that I love (and laugh with) the recipes pages from For Me magazine.
I love the "Houston we have a problem" section on the recipe of the month which has a solution to a kitchen woe (e.g. "no decorating bag?"). The section "desperation dinners" is good fun.
And jml, the interview this month with the speccy cook guy from Queer Eye made me think of you. It was his love of bacon wot did it.
All in all a great little cheapie read (at 3,90€ import it is a steal compared to other single issue import mags).
The meatloaf recipe I have involves a packet of soup mix and ground turkey. It worries me slightly so haven't tried it yet.
PS brokenm, I made mole last night and it was heavenly.
I love the "Houston we have a problem" section on the recipe of the month which has a solution to a kitchen woe (e.g. "no decorating bag?"). The section "desperation dinners" is good fun.
And jml, the interview this month with the speccy cook guy from Queer Eye made me think of you. It was his love of bacon wot did it.
All in all a great little cheapie read (at 3,90€ import it is a steal compared to other single issue import mags).
The meatloaf recipe I have involves a packet of soup mix and ground turkey. It worries me slightly so haven't tried it yet.
PS brokenm, I made mole last night and it was heavenly.
she might well be fab generally, but on closer inspection I see that she's got chunks of meat in her shepherd's pie rather than mince
I'm all for multicultural interbreeding of cuisines and such, but surely that's just taking things a little too far, no?
I'm all for multicultural interbreeding of cuisines and such, but surely that's just taking things a little too far, no?
Holy Bat smokes. I haven't seen that one. Will check it out - but really, who doesn't have a decorating bag. So uncouth. (Thats like a fancy purse right? )
ps: though that light version of martha's mac and cheese is nearly pure cheddar for all you cheddar heads out there.
) ps: though that light version of martha's mac and cheese is nearly pure cheddar for all you cheddar heads out there.
@Topsy yeah for me sheppard's pie always had chunks in it. Cottage pie has mince beef in it. Everything's just slightly different.
QUOTE (Topsy @ Feb 7 2006, 3:01 pm) 
I'm all for multicultural interbreeding of cuisines and such, but surely that's just taking things a little too far, no?
If you look at it that way, isn't all American food a bastardization of something else?
Except maybe Beef Jerky and Pemican.
jml, it is a great mag for normalos. I like the articles with titles "Is it worth it? Should you fold stuff up when it comes out of the drier" and how to unblock a sink - this is stuff which Real Simple does more high end (For Me readers are no stranger to Taar-Gay and that's not a bad thing).
Well, strictly speaking for a Brit way of thinking Shepherd's Pie would have minced lamb in it, and cottage pie would have minced beef.
And a pie with chunks of beef in it would be a beef pie, I guess.
Still, I'm sure it's tasty, either way. Good to know, anyway, in case I ever get a craving while I'm over in the US.
Mmmm, btw - beef jerky - yum!
And a pie with chunks of beef in it would be a beef pie, I guess.
Still, I'm sure it's tasty, either way. Good to know, anyway, in case I ever get a craving while I'm over in the US.
Mmmm, btw - beef jerky - yum!
Yeah its pretty much bastardized of everything. I have an indian friend (came to the US in her teens) that makes a vegetarian curry pot pie. Strange but good and she won't part with the recipe. Jerky probably came from the native americans...
potato & leek soup? wtf? while I do like the potato angle, who's comfort food is a bowl of cold soup?
my ma's recipe for meat loaf is fairly simple -
moisten a few slices of white bread with milk, put in an egg or two and mash up. add the ground meat (usually about one slice/egg per pound), chopped onion and garlic powder to taste. then she puts a sauce on top that's a combo of ketchup (about a cup), brown sugar (tablespoon or two), dry mustard (1/2 tsp to tsp) and worstershire sauce (I think about a tablespoon). then bake.
it's what I grew up with, so I like it, but I'll not guarantee you will.
my all time comfort food is my mommom's spaghetti and meatball recipe. I always and still request it when I go home. all from scratch and way too long to put down here. yummy.
I am also partial to angel food cake, with strawberry flavored frosting, to finish off the meal. totally from childhood. I think my mom served it on one of my birthdays when I was little with a ballerina in a pink tutu on top, and I've been hooked ever since.
my ma's recipe for meat loaf is fairly simple -
moisten a few slices of white bread with milk, put in an egg or two and mash up. add the ground meat (usually about one slice/egg per pound), chopped onion and garlic powder to taste. then she puts a sauce on top that's a combo of ketchup (about a cup), brown sugar (tablespoon or two), dry mustard (1/2 tsp to tsp) and worstershire sauce (I think about a tablespoon). then bake.
it's what I grew up with, so I like it, but I'll not guarantee you will.
my all time comfort food is my mommom's spaghetti and meatball recipe. I always and still request it when I go home. all from scratch and way too long to put down here. yummy.
I am also partial to angel food cake, with strawberry flavored frosting, to finish off the meal. totally from childhood. I think my mom served it on one of my birthdays when I was little with a ballerina in a pink tutu on top, and I've been hooked ever since.
Uh, Shepherd's Pie and meatloaf may be similar, but they ain't the same. We have both in the south and they just ain't the same.
After years of experimentation, I came up with the perfect recipe for mac and cheese. There is no better. The cream cheese and cheddar melt together for a cheesy creaminess throughout the dish, the cubes of cheddar forming little surprise bites of cheesy intensity.
[img]http://pics.livejournal.com/saansaansaan/pic/0006x2rr.jpg[/img]
Mac and Cheese
1/2 cup bread crumbs
1-2 Tbsp butter
Salt and fresh ground pepper to taste
About 1/2 tsp. dried basil, crushed
About 3 cloves, more or less, minced garlic
1 lb. macaroni
1 lb. cheddar, your favorite kind, half grated and half cut into smallish cubes (about 1.5 cm square)
1 package cream cheese or mascarpone
2 heaping Tbsp butter
2 beaten large eggs
A splash of milk
More salt and fresh ground pepper to taste
Preheat oven to 180 C (350 F).
In a skillet, melt the 1-2 Tbsp butter. Add the bread crumbs, garlic, basil, salt and pepper. Cook, stirring often over medium until the bread crumbs have gone crispy and golden brown. Set aside.
In a large pot of boiling water, cook macaroni until almost al dente, then drain well. Add the butter, cheeses, eggs, milk, salt and pepper to the pasta. Mix well. Pour into a well-buttered casserole dish. Top with the seasoned bread crumbs. Bake 30 minutes.
If you can manage to let it sit a few minutes before devouring, it will set up a bit so it slices easily. But I never manage to wait. An alternate topping to the seasoned bread crumbs is tomato slices. After 25 minute of baking, strew tomato slices over the top of the dish, then return to the oven for another 5-10 minutes.
I also like to vary this basic recipe by adding seasonings, most often a bit of mustard powder or whole-grain mustard and some spicy paprika. But there are lots of other possibilities, whatever seasonings you can think of that go with cheese.
[img]http://pics.livejournal.com/saansaansaan/pic/0006wg05.jpg[/img]
[img]http://pics.livejournal.com/saansaansaan/pic/0006x2rr.jpg[/img]
Mac and Cheese
1/2 cup bread crumbs
1-2 Tbsp butter
Salt and fresh ground pepper to taste
About 1/2 tsp. dried basil, crushed
About 3 cloves, more or less, minced garlic
1 lb. macaroni
1 lb. cheddar, your favorite kind, half grated and half cut into smallish cubes (about 1.5 cm square)
1 package cream cheese or mascarpone
2 heaping Tbsp butter
2 beaten large eggs
A splash of milk
More salt and fresh ground pepper to taste
Preheat oven to 180 C (350 F).
In a skillet, melt the 1-2 Tbsp butter. Add the bread crumbs, garlic, basil, salt and pepper. Cook, stirring often over medium until the bread crumbs have gone crispy and golden brown. Set aside.
In a large pot of boiling water, cook macaroni until almost al dente, then drain well. Add the butter, cheeses, eggs, milk, salt and pepper to the pasta. Mix well. Pour into a well-buttered casserole dish. Top with the seasoned bread crumbs. Bake 30 minutes.
If you can manage to let it sit a few minutes before devouring, it will set up a bit so it slices easily. But I never manage to wait. An alternate topping to the seasoned bread crumbs is tomato slices. After 25 minute of baking, strew tomato slices over the top of the dish, then return to the oven for another 5-10 minutes.
I also like to vary this basic recipe by adding seasonings, most often a bit of mustard powder or whole-grain mustard and some spicy paprika. But there are lots of other possibilities, whatever seasonings you can think of that go with cheese.
[img]http://pics.livejournal.com/saansaansaan/pic/0006wg05.jpg[/img]
omg. I am literally salivating nearly to the point of drool.
@Katrina - the soup mix is an old trick that usually works fine. I think turkey would be a bit too lean for meatloaf but never tried it. If you're going to go super healthy you can try the Quaker Oats Meatloaf Recipe, which I saw in a diabetes magazine.
PS: eurovol - dont think anyone was saying they were the same. definitely different.
PPS: damn you Saan, damn you - now i need to make my own
PS: eurovol - dont think anyone was saying they were the same. definitely different.
PPS: damn you Saan, damn you - now i need to make my own
jml, that Quaker recipe is similar to the one I have, it also contains oatmeal.
Right, I won't cook it tonight as I still have mole to eat but when I make it, I'll report back!
As for meatballs, I can't claim it as authentic (not being Italian or American nor a combination of the two), but the Nigella Lawson spaggetti meatballs recipe has always worked well for me (but I tinker with it as everyone does).
Right, I won't cook it tonight as I still have mole to eat but when I make it, I'll report back!
As for meatballs, I can't claim it as authentic (not being Italian or American nor a combination of the two), but the Nigella Lawson spaggetti meatballs recipe has always worked well for me (but I tinker with it as everyone does).
@Katrina - meatloaf (to me) tastes better the second day - you might want to think about putting it in tonight
Meatloaf made today will make sure that eventually I will look like Meat Loaf.
@ Saan.
I just printed that out. Gotta make it tonight. Wow, that looks good!!
I just printed that out. Gotta make it tonight. Wow, that looks good!!
OK so I made the meatloaf.
The original recipe came from Oxygen magazine but had to be adapted to Germany (and my storecupboards).
350g Turkey mince
1 finely chopped onion
1 chopped fresh plum tomato (not tinned) plus a tiny splash out of an open bottle of passata rustica plus chipotle tabasco*
scant 1/3 cup tomato ketchup
1 teaspoon Dijon Mustard
1 tablespoon french onion soup mix
handful (say 1/2 cup) oatmeal (I used the wholegrain rough cut)
Pepper and garlic to taste
1 egg white (no yolk)
Tip all ingredents into a bowl and mash together with your hands (do not use a machine as it will overprocess). Press into a lined loaf tin, smooth the top off and smear an extra bit of ketchup on the top.
Cover and bake at 350°F/190°C/Gas 5 for about an hour.
Then panic because it looks not very done.
Leave in oven for another 30mins uncovered.
Remove from oven, test for doneness, leave to settle in pan for a few minutes and serve.
*Original recipe specified a cup of chunky salsa which I didn't have in stock so this was a work-around.
Original recipe was for 1kg meat and served 8, so this worked out at about a third. Calories were calculated at 125 per portion in orginal recipe.
jml is right, it does taste better on day 2!
The original recipe came from Oxygen magazine but had to be adapted to Germany (and my storecupboards).
350g Turkey mince
1 finely chopped onion
1 chopped fresh plum tomato (not tinned) plus a tiny splash out of an open bottle of passata rustica plus chipotle tabasco*
scant 1/3 cup tomato ketchup
1 teaspoon Dijon Mustard
1 tablespoon french onion soup mix
handful (say 1/2 cup) oatmeal (I used the wholegrain rough cut)
Pepper and garlic to taste
1 egg white (no yolk)
Tip all ingredents into a bowl and mash together with your hands (do not use a machine as it will overprocess). Press into a lined loaf tin, smooth the top off and smear an extra bit of ketchup on the top.
Cover and bake at 350°F/190°C/Gas 5 for about an hour.
Then panic because it looks not very done.
Leave in oven for another 30mins uncovered.
Remove from oven, test for doneness, leave to settle in pan for a few minutes and serve.
*Original recipe specified a cup of chunky salsa which I didn't have in stock so this was a work-around.
Original recipe was for 1kg meat and served 8, so this worked out at about a third. Calories were calculated at 125 per portion in orginal recipe.
jml is right, it does taste better on day 2!
Chicken Pot Pie is one thing I'd think of as comfort food. I don't have a recipe, so if anyone's got a good one - please post it. I've been chewing on the idea of making a couple in the near future.
I've never tried this recipe, but it's so midwestern American, I'm comforted without having to go to the trouble to eat it. It came in a newsletter from a stitchery supplies company in Fargo, North Dakota.
Horrible Hash
1 - 16oz carton sour cream
1 bag of colored mini marshmallows
I – 16oz can of fruit cocktail
I small (4-6 oz?) can of pineapple (tidbits, chunks, or crushed)
Coconut flakes, if desired
Chopped walnuts, if desired
Drain fruit cocktail and pineapple. Place sour cream, fruit, and marshmallows in a bowl and stir together. Add the desired amount of coconut flakes. Refrigerate until ready to serve.
You can add any kind of fruit that you want, like canned mandarin oranges, bananas, or fresh seasonal fruit.
Horrible Hash
1 - 16oz carton sour cream
1 bag of colored mini marshmallows
I – 16oz can of fruit cocktail
I small (4-6 oz?) can of pineapple (tidbits, chunks, or crushed)
Coconut flakes, if desired
Chopped walnuts, if desired
Drain fruit cocktail and pineapple. Place sour cream, fruit, and marshmallows in a bowl and stir together. Add the desired amount of coconut flakes. Refrigerate until ready to serve.
You can add any kind of fruit that you want, like canned mandarin oranges, bananas, or fresh seasonal fruit.
I make a dessert similar- the sour cream softens the marshmellows- best with canned mandarin oranges. Choc cookie crust, pressed in pan, then the sour cream, marshmellows and oranges places on top, chilled, and a super easy dessert.
Here's a recipe for Turkey Pot Pie from www.allrecipes.com. You can use Chicken instead.
I use this for Thanksgiving leftovers.
I use this for Thanksgiving leftovers.
QUOTE
* 1 recipe pastry for a (10 inch) double crust pie
* 4 tablespoons butter, divided
* 1 small onion, minced
* 2 stalks celery, chopped
* 2 carrots, diced
* 3 tablespoons dried parsley
* 1 teaspoon dried oregano
* salt and pepper to taste
* 2 cubes chicken bouillon
* 2 cups water
* 3 potatoes, peeled and cubed
* 1 1/2 cups cubed cooked turkey
* 3 tablespoons all-purpose flour
* 1/2 cup milk
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
Continued...
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* 4 tablespoons butter, divided
* 1 small onion, minced
* 2 stalks celery, chopped
* 2 carrots, diced
* 3 tablespoons dried parsley
* 1 teaspoon dried oregano
* salt and pepper to taste
* 2 cubes chicken bouillon
* 2 cups water
* 3 potatoes, peeled and cubed
* 1 1/2 cups cubed cooked turkey
* 3 tablespoons all-purpose flour
* 1/2 cup milk
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
Continued...
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By the way, I highly recommend www.allrecipes.com. You can find a huge variety
of recipes there. You can also join (at no charge) and log in to save recipes in your
own on-line recipe box. Their 5-star system of user ratings is helpful. (I never attempt
any recipe that doesn't draw at least 4 stars.) And user-reviews are really good to
read to find out any "gotcha's" or work-arounds.
of recipes there. You can also join (at no charge) and log in to save recipes in your
own on-line recipe box. Their 5-star system of user ratings is helpful. (I never attempt
any recipe that doesn't draw at least 4 stars.) And user-reviews are really good to
read to find out any "gotcha's" or work-arounds.
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