Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
You’re probably thinking: I thought this was supposed to be about international cuisines. And yes, it is, but with July 4th on the horizon, why not learn more about American cuisine? Particularly for our non-American friends. Besides, the more you know.
Let’s go!
The United States is sometimes called a tossed salad, so it is no surprise that its cuisine blends cultures from around the world. When colonists came to the colonies, they farmed similar crops and animals from Europe, meaning a heavy influence of Dutch, Swedish, French, and British cuisines. Now, it seems that American cuisine can encompass nearly anything. Hamburgers, milkshakes, and coleslaw sit next to other Americanized creations like fortune cookies, sushi burritos, and more.
DISH #1: GRANOLA (GF + V)
In many ways, I think granola has become modern America’s favorite snack. It’s crunchy and sweet – almost like a deconstructed oatmeal cookies. But sometimes, that’s the problem. Granolas can be super caloric and overly sugary. If you’re looking for a refined-sugar free granola, take a look at my regular granola and chocolate granola (both dairy-free, gluten-free, and refined sugar-free).
I stumbled upon this granola recipe while enthusiastically reading NYT Cooking’s recipes after getting a subscription. Eleven Madison Park’s granola caught my attention. Eleven Madison Park is an upscale restaurant in New York City, and at the end of every meal, guests are presented with a jar of granola for the next day’s breakfast. It’s naturally vegan and gluten-free, so I decided to give it a go.
The recipe follows an interesting sequence of melting the oil, sugar, and maple syrup first, and then adding it to the dry ingredients to bake at a low temperature. The end result: incredibly light, crisp granola. It somehow also feels very luxe, with pistachios’ buttery texture, tropical coconut aromas, and a pleasantly surprising saltiness after the initial sweet bite.
Recipe: Eleven Madison Park’s Granola
- Note: I’m not a huge fan of dried fruits in my granola, so I omitted the dried cherries. I also added in some almonds in addition to the pistachios, and cut down the sugar by a little bit.
DISH #1: ICE CREAM SANDWICHES WITH VANILLA OATMEAL COCONUT COOKIES (GF + V)
In 1900, the first ice cream sandwich sold for a penny in the Bowery neighborhood in New York City. Soon after, carts around the city and country were selling these portable, refreshing treats.
As with all things cooking and baking, perhaps the best part of an ice cream sandwich is being able to mix and match whatever flavors you’d like.
To assemble the ice cream sandwich, let the cookies cool, and let the ice cream thaw for 10 minutes. When ready, scoop the ice cream on to one cookie and spread it out with the back of a spoon. Place another cookie on top, and freeze.
Over the past couple years, I’ve witnessed (and am thankful for) the incredible improvements and availability of non-dairy products. That said, however, I’ve had my fair share of icy and weirdly cardboard-like dairy-free ice creams in my past. Here are some of my recommendations:
- Vanilla
- Chocolate
- Mint chip
- Original flavors
- Fomu’s Blueberry Shortbread
- Umaluma’s Waffle You Waiting For (available only in Canada)
- Coconut Bliss’s Sea Salt Caramel + Chocolate
- The “Are you 100% sure there’s no cow milk?”
- Häagen-Dazs’ Peanut Butter Chocolate Fudge Non-Dairy
- Note: This is tastes just like regular ice cream, but keep in mind that after water, corn syrup is the most prevalent ingredient.
- Häagen-Dazs’ Peanut Butter Chocolate Fudge Non-Dairy
Other American foods:
- Mocha cheesecake (GF + V)
- Vanilla bean hazelnut cheesecake bites (GF + V)
- Black bean brownies (GF + V)
- Chickpea “tuna” salad (GF + V)
- Peppermint patties (GF + V)
- Chocolate pudding (GF + V)
- Chocolate chip cookies (GF, DF, Paleo)
BOSTONIAN WORDS
This year, I’ve learned quite a bit of vocabulary from the city I was born and go to school in. I thought I’d share!
- Wicked –> very, really
- Ex: It’s below 10 degrees today, it’s wicked cold.
- Down the cape –> to go to Cape Cod
- Dunks –> Dunkin’ Donuts
- Suppah –> supper
- So don’t I! –> Me too
- Clicker –> remote control
- The hub –> Boston
More on the Bostonian accent and words? I loved this commercial from the Super bowl this year.
MY FAVORITE AMERICAN SPOTS
Isabella Stewart Gardner Museum, Boston
When my parents visited me for the first time since moving into college, we went to the Isabella Gardner Museum. The museum was started by Isabella Stewart Gardner, who, after suffering the death of her two year old son, went around the world traveling and collecting art. If you’re looking for a guide to Boston, check this out.
Washington Mews, NYC
My mom and I love to New York together. Once, when I was little, she brought me to this little street near her alma-mater, NYU, and since then, I’ve thought it was the coolest gem in the city.
National Museum of American History, D.C.
This is one of my favorite museums of all time. When I was younger, I was mesmerized by the museum’s Julia Child kitchen, the historical furniture, and of course, the First Ladies’ dress collection.
Black Sand Beach, Maui, HI
This black sand beach is easily the most unique beach I have ever been to. A must-go in Maui 🙂
I hope you’ve enjoyed this little tour of America. Until next time!