bFeedme

Cooking, Recipe and Food Blog

On the Streets: American Street Food

By

We can’t talk about street food and not discuss American street food. As varied and cross-cultural as its customers, American street food is comprised of food from different parts of the globe. Anything that can be taken on-the-go can be considered street food in the US. For the bustling American, food stalls, food carts and even food trucks are where the best cuisine can be found.

image by ceiling

With the emergence of the food truck, different kinds of food can now be eaten while walking down the street. Anything from gourmet sandwiches to exotic wraps can be found right around the corner. But what are the classic American street food?

Falafel

Though its origins can be traced back to the ancient Egyptians, falafel has found its home in the American palate. A mixture of chickpeas, garlic, parsely and coriander, the falafel is most commonly served wrapped in pita bread with some beets and fresh vegetables. Add some tahini sauce and you’re good to go.

Hot Dogs

The classic all-American street food, the hot dog. With the many variations available it’s hard to pinpoint what exactly defines a hot dog. Simply a sausage in a bun can’t quite cut it. There are regional characteristics that can easily identify a hot dog as coming from Chicago or New York. This treat is so popular you can be assured that you’re never a block away from a hot dog stand.

Ice Cream

On hot summer days, what’s better than ice cream? Tracing it’s origins back to China, the cool dessert had no problems assimilating into the American culture. The never-ending debate between chocolate or vanilla may never be settled but one thing is for sure, ice cream is as American as it gets.

Churros

Another sweet street food are churros. A simple treat made from butter, eggs and flour, the churro has warmed its way into America’s heart quite easily. Most often served with a light dusting of sugar and a cup of hot chocolate, the churro is a great breakfast treat easily found on the streets of America.

 

Making Ice Cream Your Way

By

Everybody loves ice cream. No matter your age, social status or citizenship, ice cream will always have a special place in your heart. The wide range of flavors is one of the best things about it. You can choose the classic vanilla flavor or be bold with candied bacon ice cream. It seems that you can make ice cream out of anything these days.

Homemade ice cream has many benefits. First, you get to personalize the flavor. It’s up to you to decide what you put into your ice cream. Another is that you are certain of the ingredients going into your dessert. You have the power to choose the freshest milk and the tastiest fruit. You can even make sugar-free, low-fat and organic ice cream.

If you don’t have an ice cream maker at home, then your arm and spatula would be your tools of the trade. Here are five easy steps to making your own ice cream:

1) Chill your ice cream mixture over an ice bath.
2) Pour your mixture into a durable freezer-friendly container and place it inside your freezer.
3)  After around 45 minutes, check on your ice cream. If you begin to see ice crystals form at the edges, remove it from your freezer. With a spatula or whisk, stir it around vigorously until all frozen sections are broken up. Then, place it back into the freezer.
4) Do this every 30-45 minutes.
5) In about 2 to 3 hours, your ice cream would be ready.

It’s that simple to make ice cream without an ice cream maker. Just be sure to really put your strength into whipping up you ice cream and it would come out rich and smooth.

Homemade Vanilla Ice Cream

By

This homemade vanilla ice cream makes use of ingredients which are easily available. Feel free to use real vanilla essence or vanilla pods if desired. Serve the ice cream with fresh fruits or with chocolate syrup for a yummier experience. Enjoy!

 

Serves 4

Ingredients:

1 teaspoon unflavored gelatin

1 tablespoon hot water

2 tablespoons sugar

1 cup low-fat milk

1 teaspoon vanilla essence

 

Combine the unflavored gelatin and water in a small bowl. Place the bowl in a larger bowl with hot water. Stir until the gelatin dissolves.

Next place the milk and sugar in a medium sized saucepan over medium heat. Stir until the sugar dissolves. Do not let it boil.

Pour the gelatin mixture and vanilla essence into the saucepan. Stir well. Remove from heat and pour it into a shallow tin. Freeze.

Once it is frozen, transfer it to a large mixing bowl. Beat the mixture using electric beaters until it is white and creamy. Once the mixture has doubled in volume pour it into an airtight container. Freeze it until it becomes firm. Scoop and serve.

 

Photo Courtesy Of:  timomcd

Homemade White Chocolate and Fudge Ice Cream

By

Ice cream is one of the most amazing comfort food. I can eat a tub of it on my own while snuggling on the couch and watching a good movie. It is perfect for lazy days when you want to stay in.

Since I do not have a sweet tooth, I tend to be picky with flavors I choose. They’re usually plain and simple. Vanilla, strawberry and the interesting green tea are a few examples.  Other sinfully good choices are chocolate brownie, hazelnut fudge and mint chocolate chip.

I think that it is wonderful that you can prepare ice cream at home with not as much fuss, although it may require more kitchen equipment like an electric beater or mixer and a great freezer to store it in. highly suggest that you give it a try. This recipe may last frozen for about a week, but it will surely be gone before you know it.

 

Ingredients:

200g white chocolate, chopped

1/2 cup sugar

1/4 cup water

4 large egg yolks

1 teaspoon vanilla essence

300ml thick cream

1/2 cup chocolate fudge or syrup

Chocolate for serving

 

In a small saucepan over medium heat, combine the sugar and water. Stir it for 2-3 minutes until the sugar dissolves. If the sugar sticks to the sides of the pan, just brush it with a brush dipped in water. Increase the heat to high and bring it to a boil. Reduce the heat and let it simmer for 3-5 minutes. Remove from heat and let it stand for 3-5 minutes or until the bubbles subside.

While making the sugar syrup, place the egg yolks and the vanilla essence in a large bowl. Mix them using an electric beater or mixer for 1 minute

After, place the white chocolate in a double boiler or heatproof bowl over hot water. Stir and let the chocolate melt. Set it aside.

Once the sugar syrup is a little cool and there are no more bubbles, slowly add it to the egg and vanilla mixture while whisking or mixing it constantly. Continue to whisk it until it becomes, thick, pale and lukewarm. Add the melted white chocolate and then continue to mix until it becomes thick.

Place the cream in a medium sized bowl and whisk it using an electric mixer or beater until it forms soft peaks. Gradually fold the cream into the chocolate mixture.

Pour the soft ice cream into a freezer proof, airtight container. Cover it and freeze it for an hour or until it sets.

Remove the ice cream from the freezer and fold in the chocolate fudge until it forms swirls in the ice cream. Cover the ice cream and freeze it overnight.

Place scoops of ice cream on a bowl or dessert glass. Garnish it with chocolates before serving.

 

Photo Courtesy Of: tsakshaug

Crazy Delicious Cobblers

By

Summer is definitely beating down on me today and I am seriously craving for an old-fashioned dessert with ice cream. I guess no one really turns down a dessert with ice cream. Just one little spoonful is enough to break down those walls and it’s a done deal!

I was thinking of some fruit to go with ice cream and some pastry too! And what instantly came to mind was a cobbler! Gee, that just makes my mouth water right now and I can’t wait to hit the kitchen and get to it. A cobbler is … well now let’s see. It’s name is taken from which this baked dessert resembles a cobbled street in the pan. There are many variations of it, depending on where you’re from.

They are called the Betty, the Grunt, the Slump, the Buckle, the Sonker, and the Crisp. I don’t know if the finished baked dessert actually appears to be what they are named, but I trust there is something in there that earned them their titles. Okay, that’s certainly a lot to reckon with right now, but let’s stick to the essentials here.

In the deep south of the US, cobbler is made of any one fruit filling, topped with a pastry dough and baked. It is commonly served with vanilla ice cream. Now tell me, doesn’t that just sound heavenly?
I’ve scoured the virtual highway and my cookbooks in search of my one true cobbler. I don’t like anything too fancy, as I always enjoy an old-fashioned and timeless recipe.

You can try this recipe at home and you may just agree with me.

Old Style Blueberry Cobbler

Ingredients:

Dough
2 cups all-purpose flour
1/4 cup plus 2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut in bits
3/4 cup buttermilk
Filling
1 cup sugar
1 tsp grated lemon zest
2 Tbsp each lemon juice
2 cans blueberry pie filling (8 cups total)
1 tsp vanilla extract

Instructions:

Place oven rack in lower third of oven. Heat to 450°F. Use a 13 x 9-in. baking dish or a shallow 3-qt baking dish.
Dough: Mix together flour, 1/4 cup sugar, the baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
Filling: Stir in vanilla, lemon zest and lemon juice mixture with blueberry filling . Spread in baking dish.
Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms. Drop eight 1/4-cupfuls, evenly spaced, over filling. Sprinkle biscuits with 2 Tbsp sugar.
Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature with a scoops of vanilla ice cream or frozen yoghurt.

 

Photo Credit: jeffreyww

Photo Credit: perspicacious

Affogato

By

 

Affogato is an Italian dessert that is made of ice cream and coffee. There are variations that also use Amaretto or other liqueurs and sometimes toppings like nuts. It is easy to prepare but extremely delicious. Here’s a recipe based on Giada de Laurentiis, but with a twist.

Ingredients:

1/3 cup cold whipping cream

1/2 cup boiling water

1 tablespoon espresso powder

1/4 cup Kahlua or hazelnut liqueur

1 pint vanilla ice cream or gelato

 

Refrigerate the whipped cream

Combine the water and espresso powder in a cup or heatproof glass. Mix well.

Place the ice cream in a bowl and beat it using an electric mixer until it is soft and soft peaks form.

Scoop the ice cream to separate glasses or bowls. Pour one shot of espresso and half a shot of Kahlua or hazelnut liqueur on each glass. Top it with whipped cream and garnish with nuts or chocolate bits if desired. Serve immediately.

 

Photo Courtesy Of: Hyougushi

 

Sundae Ideas

By

Ice cream is something people of all ages enjoy. You can eat it plain or with sauces and fruits. You can be creative and add as many toppings as you like.

Banana Split

Ingredients:

Strawberry ice cream

Chocolate ice cream

Vanilla ice cream

Heavy whipped cream

Cherries with stem

Chocolate syrup

Strawberry syrup

1 banana sliced into half, lengthwise

In a large dish or an ice cream dish, place the banana on the side. Scoop one flavor of ice cream each and place it on top of the banana slices. Top the ice cream with whipped cream. Place a cherry on top and drizzle it with chocolate and strawberry syrup. Serve immediately.

Peaches and Cream

Ingredients:

Strawberry ice cream

Chocolate ice cream

Vanilla ice cream

Heavy whipped cream

Crushed pineapples

Cherries with stem

Strawberry syrup

Sliced fresh or canned peaches

In a large dish or an ice cream dish, place a scoop of each ice cream flavor. Put the peach slices on the sides. Then, top the ice cream with whipped cream. Place 1/2 teaspoon of crushed pineapples on top of the cream and then place a cherry. Drizzle it with strawberry syrup. Serve immediately.

Choco-Peanut Butter Sundae

Chocolate ice cream

Chocolate peanut butter cups, cut in half

Crushed peanuts

Chocolate syrup

Heavy whipped cream

In a large dish or tall glass, place scoops of chocolate ice cream. Top it with whipped cream and nuts. Place a generous amount of chocolate peanut butter cups. Drizzle it with chocolate syrup and serve immediately.

Fruity Green Tea

Green tea ice cream

Canned or fresh blueberries

Canned or fresh peaches

Heavy whipped cream

Sliced almonds

Place scoops of green tea ice cream in a bowl or an ice cream dish. Place peaches and blueberries around it. Add a dollop of whipped cream on top and sprinkle with sliced almonds.

Photo Courtesy Of: Edward Allen L. Lim

Almond Ice Cream

By

Ice-cream is exquisite – what a pity it isn’t illegal.  –Voltaire

Here’s a recipe on how to make your own ice-cream without using a machine. You can even substitute almonds with other nuts or flavours. It’s an extremely delicious way to end a meal. For those with a sweet tooth, it’s definitely the star of the show.

INGREDIENTS

1 cup milk

1/2 cup heavy or whipping cream

3 large egg yolks

1/2 cup sugar

1 cup buttermilk

1 cup slivered almonds, toasted and ground

In a saucepan, combine milk and cream; cook for 5 minutes or until it boils.

In a bowl, whisk egg yolks and sugar until smooth. Gradually pour the cream mixture into the bowl of egg-yolks. Continue to whisk until smooth. Return mixture to saucepan and cook over medium-low heat for 7-10 minutes or until it thickens and coats the back of a spoon (make sure not boil or it will curdle). Stir occasionally.

Remove saucepan from heat; stir in the buttermilk. Strain the custard mixture through a sieve into a large bowl; add almonds.

Let the mixture cool. Cover it with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours (or up to 24 hours). This process will give the ice cream more body and a smoother texture.

Remove from the refrigerator and mix well. Freeze for 30 minutes or until half frozen. After, take it out and mix again with a wooden spoon or egg beater until the consistency becomes a thick mass.  Freeze.

Check the mixture every 30 minutes, stirring vigorously as it freezes. You can use a hand held mixer as well. Continue the process until the ice cream is frozen.

Serve plain or topped with chocolate syrup and cherries.

Photo Courtesy Of: Nikki L.

Blueberry Ripple Ice Cream

By

Blueberry Ice CreamThis dish is creamy and rich that it’ll leave you wanting more. It’s also incredible easy and fast to make, but it takes four hours to freeze – so you’ll need to make sure you give yourself enough time to leave it to chill and firm up properly.

You can easily adjust the quantities of berries and how much they are crushed in order to change the texture and tastes that are in the Ice Cream.

250g Blueberries

125g Caster Sugar

1 Whole Egg

2 Egg Yolks

300g Full Fat Greek Yogurt

300g 0% Fat Greek Yogurt

Juice of 1 Lemon

1.       In a pan, place the Blueberries with 25g of the Sugar and bring to the boil, then simmer for five minutes.

2.       Remove from the heat, and allow to cool completely. Keep two or three tablespoons of the mixture for decoration once it’s been frozen.

3.       Whisk the Whole Egg, the Egg Yolks, the 100g of Sugar and half the full fat yogurt together, then place in a pan over a gentle heat. Cook for three to four minutes, stirring continuously, until the mixture thickens a little.

4.       Take the pan off of the heat and beat in the remaining yogurt (both Full Fat and 0% Fat) and lemon juice.

5.       Add the Blueberries to the Yogurt mixture, and give a gentle stir.

6.       Pour the mixture into a 1 litre non-stick loaf tin (or a Silicone one) and freeze for at least four hours – making sure it’s firm when you take it out.

7.       Before serving, allow it to stand at room temperature for forty-five minutes before turning out and decorating with the reserved Blueberries and their juices.

Photo Courtesy of GordonRamsaySubmissions