RECIPE: French Fries and Milkshake

For my final American recipe, I thought I’d share a diner and fast food classic: French Fries and Milkshakes. That perfect blend of hot and cold and of salty and sweet is unmatched in American cuisine. I hope that you will excuse me referring to them as “French Fries” instead of “chips” since this is such an American tradition.

Making this dish at home is simple and straightforward, and there is plenty of wiggle room in the recipes. For the French Fries, you will need the following ingredients:

• 1-3 baking potatoes (depending on how many fries you want)
• Some sunflower oil
• Salt

First, rinse and slice the potatoes to the desired size, although thinner is preferred. Then, toss the potato slices in a bowl with some sunflower oil until they are evenly coated. Spread the oiled potato slices on a baking sheet in a single layer. Bake at 220°C for 25-30 minutes, flipping them halfway through. While the French Fries are still warm, generously sprinkle them with salt. You can add other herbs and spices at this time, but for milkshake dipping, salt will do.

While the French Fries are in the oven, you can get started on the milkshake. You will need the following ingredients:

• 4 scoops of vanilla ice cream
• ¼ cup of milk
• 1 tsp vanilla extract

Once again, these measurements are approximations, so feel free to experiment with proportions. If you like, you can also substitute the vanilla for other flavours, including fresh fruits or berries. The most efficient way to make a milkshake is to mix all your ingredients in a blender until smooth. If you don’t have a blender, wait until the ice cream softens a bit and try mixing by hand with a fork.

If you’re feeling adventurous, you can always try a variant from my childhood. During the next snowfall, collect a bowl’s worth of fresh snow from your backyard. Quickly mix with milk and sugar until the desired consistency. It’ll be waterier that the traditional ice cream version, but the “Appalachian Milkshake” has a certain rustic charm. But that might just be my nostalgia talking.

Now for the moment you’ve all been waiting for. Take a hot and salty French Fry and dip in into the cold and sweet milkshake. Enjoy the mix of flavours in this genuine American treat.

-Francis

 

RECIPE: Quiche

Now for a quick return to the classic American dishes with which I grew up. As a child, I was not a fan of spinach except when prepared by my mother in the form of a spinach-cheese quiche. This is her recipe.

• 4 eggs
• 1 can of cream of mushroom soup
• ½ cup light cream
• 1 cup of shredded cheese (cheddar or swiss)
• 10 oz of frozen chopped spinach
• 1 unbaked 9-inch pie crust
• Nutmeg

Before you start, be sure to preheat your oven to 175°C. Also, prepare the spinach by thawing and squeezing out the moisture with a heavy paper towel. For the next step, using a whisk, beat the eggs in a medium bowl until they are foamy. Gradually add the soup and cream, mixing well.

In the pie crust, sprinkle the cheese and then the spinach. Depending on your oven, you may want to prebake your pie crust a bit to prevent it from getting soggy. After adding the cheese and spinach, pour in the soup mixture. Sprinkle some nutmeg on top.

Now, place the pie in your oven for 50 minutes or until the centre is set. Let it cool for 10 minutes before cutting and serving. You should get six healthy slices out of this recipe.

Enjoy! And be sure to check out our collection of American cookbooks at the 2AD Memorial Library.

-Francis

A Taste of Home

Moving to the UK I knew to expect many things to be different from home. Even though we share the same language cultures vary so much even within a country that moving between them would undoubtedly compound the effect. However, I was still surprised to learn that many of my new friends in the UK had never even heard of Tollhouse Chocolate Chip cookies, an American staple. I know biscuits and cookies were different but to be confronted by the knowledge that certain types of cookies were actually unheard of was jarring.

And so, due to this I have decided to spread the good word of the most delicious and gooey chocolate chip cookies created by humanity. The Tollhouse chocolate chip cookie recipe (adjusted for UK measures)!

2 1/4 cup All-Purpose Flour

3/4 cup Granulated Sugar

3/4 cup Brown Sugar

225g butter

1 tsp Baking Soda (Sodium Bicarbonate)

1 tsp Salt

1 tsp Vanilla Extract

2 Large Eggs

1 packet of chocolate chips (we use dark chocolate for a richer flavor)

1 cup Chopped Nuts (optional)

 

In a bowl combine the sugars and butter until mixture is mostly smooth (more mixing makes a more cakelike cookie)

In a separate bowl combine flour, baking soda, and salt.

Mix eggs and vanilla extract into the butter/sugar mixture.

Slowly mixing the dry ingredients into the wet mixture until combined.

Using a spoon mix the chocolate chips into the batter until evenly distributed.

On a baking sheet scoop out balls of approximately 2 tbsp size. If you want taller rounder cookies you can chill the day after you scoop it.

Bake at 190C for 9-11 minutes. We prefer more underdone cookies so we tend towards the 9 minute mark.

Let cool for 2 minutes before transferring to a wire rack to finish cooling.

Eat all the cookies in one glorious feast!

 

I hope you enjoy! I know I always do.

-Mike

RECIPE: Banana Bread

As you might have been able to tell from my last recipe, I like sweet breads. While pumpkin bread may be a seasonal treat, banana bread can – and should – be enjoyed year-round.

• 75 grams of butter (room temperature)
• 1 cup of sugar
• 2 eggs
• 3-4 overripe bananas (mashed)
• 1/3 cup of water
• 1 cup of flour
• 2/3 cups of whole wheat flour
• 1 tsp of baking soda
• ½ tsp of salt
• ¼ tsp baking powder
• 1 cup of chopped nuts (optional)

To start, preheat your oven to 170°C. In a large bowl, cream the butter and sugar. You can use an electric mixer, a fork, or your hands. Once the first two ingredients are combined, stir in the eggs, bananas, and water. You will want the bananas to be a ripe and mushy as possible. Next, add the dry ingredients and mix until a consistent dough forms. If you want, you can add chopped nuts at this point, but I don’t think the bread needs it.

Like the pumpkin bread, you pour the dough into a large greased loaf pan and let bake for 20-25 minutes. Again, you should cover the top of the bread with tin foil in order to prevent the crust from burning. Bake for another 30-40 minutes or until the inside is fully baked. Use a knife to check for any raw dough in the centre of the loaf. Let sit in the pan for another 10 minutes before moving it to a cooling rack. Once the bread is around room temperature, cut into slices.

Enjoy! And be sure to check out our collection of American cookbooks at the 2AD Memorial Library.

-Francis