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HAPPY 250th Birthday America.
The world influenced how we eat and we influence the world on what to eat.
We invented comfort food and soda.potato chips and ranch dressing. We created brunch and PB and J sandwiches. TV and microwave dinners are ours too.
We are brave - in everything - especially in eating and drinking.
Celebrate not just our values on freedom and democracy
But how we come together for feasting despite our differences
Happiest of milestone birthdays !!!!!!!
As the nation celebrates it;s 250t birthday ,it;s time to also celebrate the American cuisine. It's is the comfort food that not only we Yanks crave.The world also love our food too and considers it a big comfort.
What is American food exactly? It's a combination of both indigenous ingredients and international recipes. It;s succotash , a tasty combination of corn and Lima beans. Some home chefs add chopped bell peppers and tomatoes. The name comes from the Narragansett tribe's work for broken corn kernels You can add garlic and herbs to it. I usually like it plain wit just butter added.It;sa great side dish with nay meat from chicken to beef to pork and can easily be made for a Thanksgiving or Other holiday side. Surprisingly America's most comforting food ,meat loaf has it's origins in ancient Rome. yet it came over with German immigrants to Pennsylvania. They adopted European meat puddings to scrapple , a mix of pork and cornmeal. Modern meatloaf usually has chopped meat, eggs and breadcrumbs. There are variations that also add in chopped onion and ketchup. Many love it drowned in brown gravy with a side of homemade mashed potatoes.Another American classic comfort food is tomato soup. Everyone loves this ,especially on a cold fall or winter day. . It started in the MesoAmericas and found it's way to Spain where the Spanish turned it into gazpacho and then France where cream was probably added. It was mentioned in American cookery books in 1857 and Campbells turned it into a condensed easy to cook soup. The US Navy added grilled cheese to the dish during the Second World War.
What about that Yankee summer must have - ice cream. This ancient Mesopotamia sweet, also loved by empowers such as Nero is a US freezer must have. It's the Americans that elevated it and improved it.The first crank ice cream maker was manufactured by Nancy M. Johnson in 1943, This innovation eliminate hours or stirring to create a smooth creamy textured.African American inventor Alfred L.Cralie first patented te mechanical ice cream disher which was a precursor to the scoop. e waffle cone was first made at the St. Louis's World's Fair were waffles were rolled into cones to old ice cream scoops. The best ice cream dish the sundae was also inventedd ere wit several different towns claiming to be it's birthplace.It was created to avoid selling the ice cream on sundae law. In Two Rivers Wisconsin Edward Beaners first drizzled chocolate syrup on ice cream while in Ithica <new York Chester Platt first poured cherry syrup on vanilla ice cream.A local minister suggested the concoction be named after the day of the week it was made on. Nothing beats a sundae.Make it an American one wit piling blueberries and sliced strawberries on top of scoops of vanilla. You have to add chocolate syrup and wet walnuts too for the ultimate sundae experience. Top wit a huge puff of Reddi-Whip and the add a dusting of sprinkles or a cherry.
American food is just that. It reflects our heritage, and our tastes. It's fun and comforting all at once. It's America at its' best.
The US has always been a food forward country. America has given the world great dishes and even greater inventions and innovations. This is what makes this country great.It's recipe.It's chef. Its' people who love a good dish.
Regular contributor Kim Severson wrote about all this in yesterday's New York Times Wednesday Food section. It starts with the indigenous tribes coming to the colonizer's help by swing tem how to use fish asferti;izer and introducing them to the Three Sisters corn, beans and squash to survive.Their johnny cakes, a mix of waterand corn helped many COlonial troops from starving. Of course there are and will be foreign influences in the cuisine. Baked Mac and cheese is one of the country's old recipe imports. Thanks to Tom Jefferson. James Hemings, half brother of Jefferson's wife Martha and brother of Sally was the first haute cuisine chef in the nation. He created baked Mac and cheese from the French macaroni pie, pasta cooked in milk and then baked with cheese.Throughout the centuries waves of immigrants brought such Americna classics as spaghetti, ots dogs, hamburgers and French fries. Today American can appreciate Kim chee and sushi. America hosted the first iimmigrant restaurants too. The Chinese brought their cuisine to the California Gold Rush in 1840.It was the Swiss-Italian brothers Pietro and Giovanni Delmonico who opened up the first fine dining watering, Delmonico' s in New York City['s Financlia District. Diners enjoyed steak Delmonico a tick cur basted in butter along with Oysters Rockefellar. Type were the first eatery to also promote women dining without any male escort.
This country is also the country of innovation. The first American cookbook was written by Amelia Simmons in the 1700;s. Yes there were plenty of British influences tere but there;s also cranberry sauce paired with turkey. and pumpkin pie Canned food came about in the 1840'with the first cannery opening in New York City. It brought fruits and veggies to cities and helped to preserve veggies during the winter months. The country also created the automated harvest in the 1850s.a decade later Cyrus McCormick created the automated reaper which can create arvests in fewer hours with lesser hands.This also created a global market for wheat wit America providing grain for France.The US also invented the refrigerated rail car. Packed with ice from frozen lakes it enabled meat packers like Swift and Armor to deliver goods from coast to coasrOf course America also was the first country to sell sliced bread.Otto Rothwedder created a machine that could slice and wrap bread in minutes which helped America;s housewives. Thanks to a great American authors, Upton Sinclair the country has the FDA. Major federal laws were enacted after his eye opening story that took place in Chicago;s meat packing industry.America also gave the world Cheetos, Mc Donald's and Coke. What would the world be without them.
America is the land if Great food and great inventions. The country represents what's best in diets . The country is the original influencer.
The old saying "An Army marches on it's stomach is true,." It was especially true in George Wasington;s time when the Colonists were fighting for independence. Yet what did they eat exactly.?Luckily there is a strong and tasty connection to the past.
Regular contributor and culinary historian Ramin Gaminsham wrote about this in today's New York Times Wednesday Food section. There are a lot of reenactors for the country's 250th anniversary yet there are really no chefs nd cooks involve. However there is Justin Cherry of the Half Crown Bakeouse. Mr. Cherry even dresses like a baker of the time wit a smock and sticking along with buckled shoesHe normally bakes at Mount Vernon', George Washington;s home but he is in demand this year during the nation;s milestone birthday, He has already been at Monmout Vattlefield in New Jersey and Washington;s Crossing in Pennsylvania. His It actually started at the age of f eight wen he parent.s also reenactors, took her and his brother to sites, After working wit a chef he realized e could bake bread on a hearth.It was then baking a clay oven according to Saltzburgers a community of bakers near Savannah Georgia in the 1740s. He uses grains that bakers of the time used to recreate what the troops were given back then.
Mr. Cherry als owns the Half Crown bakery that goes to the reenactment sites. Wit I'm come his wife, eleven year old daughter and parents. They too all dress in Colonial outfits as they sell bread and sweets of the time.They also chat with customers about the 1700;s and baking . I addition to selling one pound loaves- the exact amount military men were given and such goods as salt pork butter - a kind of bacon, butter llocally made cheeses and salted fish. His gingerbread is formed with hand carved 18th Century reproduction molds and takes three(!!!) days to make. The loaves are fifteen dollars each His bakehouse is named for the price of bread in the mid 1700's which would be around three and a half dollars today.Mr. Cherry as a particular focus on one Colonial baker, Christopher Ludwick,a German baker who opened a successful Philadelphia bakery and confectionery store. Lucwick managed scores of local bakers wo supplied Washington;s armies. according to Mr.C herry try were turning out hundreds of not thousands of loaves. One of Ludwicks bakers was African American Cyrus Busthill who later went on to be a successful brewer and baker.
Bread is the backbone of American cuisine. Mr. Cherry shows how important it was in keeping the troops well fed.His loaves are the link to that time
Kids want cookies no matter what the temps are. There's nothing like a platter of homemade treats to satisfy a young sweet toot - although adults feel the same way too Yet it's just too ot to bake . Wat do do? Try no bake treats that are perfect snacks.
One of the easiest is the classic Rice Krispie treats.This is an easy make that requires the traditional rice cereal mixed with marshmallows butter and a drop of vanilla. There are several debates on how to create this easy treat. Some home chefs claim that mini marshmallows make the best base instead of the bigger pillowy kind (probably because they melt better.) Te second question is whether to use butter or margarine, margarine may melt better but butter gives that rich flavor tat works well with the other ingredients.[Adds ins are a fun too. Mulicolored sprinkles make the treats more festive and are perfect for summer birthdays, Semi sweet chocolate chips take away that intense sweetness as do nuts and pretzel bits. You can also dip the squares in microwaved chocolate too for a fancy after dinner treat. Can you vary the recipe? Yes! Cinnamon lovers can use Cinnamon Toast Squares and any brand of oat hoops like Cheerios can be used too for a different take on the treat.
Cow patty may be a gross way to describe a cookie but this chocolate delight is bot easy and tasty. This is a stove top recipe in which sugar ,butter milk and cocoa powder are whisked together as they slow boil. Once whisked, oats, peanut butter and vanilla are added in.Lay out parchment paper and then spoon the mix onto the paper.They should be slightly thick and rounded. Set for half an hour before eating.Keep in mind when cooking tat the butter and the sugar can;t be cooked too long to they will burn . Do not use crunchy peanut for this .It';ll screw up the recipe. A vanilla version can be made subbing in vanilla pudding powder for the cocoa.Ice cream cupcakes are another cool treat on a it day. The base is crumbled Oreos but I think Nabisco's chocolate wafers. Tis is mixed with melted butter to form the base. This mixture is stamped down in cupcake papers put in muffin tins.Tbe second layer is softened ice cream. Add whatever flavor you want, and the top with a tiny spoonful of hot fudge or caramel sauce. Top with whipped cream and sprinkles when you;re ready to serve.
You can still have tasty homemade treats without turning on the oven. These are quick stovetop or microwave treats. The result is a cool sweet on a nit day,
It;s not Messi.It's not Renaldo. It's ranch dressing that's the star of the FIFA games International guests are going mady crazy over this new American classic.Have they fallen for the silky texture and the tangy unique flavor! Absolutely! They're addicted to it as much as we are.
Why this phenomena?It seems every FIFAs host country has a stand out dish or flavor When the 2002 soccer games were played in Korea the world discovered Korean crispy fried chicken, South Africa introduced the jerly like Bolton during the 20210 games while Rio's icy caipirinha cocktail quenched thirsts in 2014.The host country , including us has a dish that appeals to the world. This is definitely ranch dressing.It's hard not to like it. There's a a tang to it that makes it the perfect foil for raw veggies and great for dipping onion rings into..It's the combo of lemon juice, sour cream and mayo.Yet the prominent flavor is the piquant addition of buttermilk that makes it stand out.Other salad dressings like French and Thousand Island have a cloying sweetness to them which can overpower salads, wraps and veggies.Ranch Dressing doesn't do this It's perfect, [specially with crudites and even pizza crust or focaccia. Keep in mind that there's the dip which is thicker and the dressing. The dip can be thinned with a little bit of milk or butter milk to turn into a dressing.
How did ranch dressing come to be>It was invented by Steve Henson, a Thayer Nebraskan who worked as a plumbing contractor in the Anchorage Alaska, while cooking for his work crews. He retired from plumbing at the age of thirt-five and moved with is wife ,Gayle, to Santa Barbara, California where in 1956 he bought a guest ranch in San Marcos Pass, in the Santa Ynez mountains in Southern California. He renamed it Hidden Valley Ranch. He served the dressing at his steakhouse, also named Hidden Valley . Guests loved it and requested jars of it to take home. The first commercial customer was his friend Audrey Ovington, owner of the famed Cold Spring Tavern a stagecoach stop from 1865 turned eatery. By 1957 Henson was selling the e dry ingredients in packets.Kraft Foods and General foods, both giants in the food industry, jumped on the Ranch bandwagon too.The dressing exploded in the Eighties with Doritos ushering in a ranch flavored chip/ By 1992 it surpassed Italiam dressing as the country's most favorite dressing.Now it';s an international favorite. which will surely be replicated throughout the world.
Ranch dressing is now the star of the games and of the summer. Serve some at your next barbecue .It;s perfect with veggies or a lush salad .
One of the best summer dishes is tomatoes Priovencale. This southern French dish is rich with tomatoes and herbs along with crunchy breadcrumbs. It s a great side but also perfect on its' own. Yet it is time to update e the recipe bit.
My local farmer's market has the best tomatoes.They're beefsteaks , and as large as softballs.The slices are huge and perfect for this dish.
These are cooked in a mix of olive oil and Melt plant butter. They;re arranged in a circular pattern in the skillet.
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