Top American Dishes Recipes

I have put together here the couple of Top American Dishes.

1- Macaroni cheese.
To my mind the greatest American dish and the most ideal comfort food and hangover cure is Macaroni cheese.

 

Ingredients:

     sea salt

    freshly ground black pepper

    45 g butter

    3 heaped tablespoons plain flour

    10 cloves garlic, peeled and finely sliced

    6 bay leaves

    1 litre semi-skimmed milk

    600 g dried macaroni

    8 tomatoes

    150 g Cheddar cheese, freshly grated

    100 g Parmesan cheese, freshly grated

    a few sprigs fresh thyme, leaves picked

    2 splashes Worcestershire sauce, optional

    1 grating nutmeg, optional

    3 big handfuls fresh breadcrumbs

    olive oil

Method:

Mac 'n' cheese' is a classic American pasta dish – everybody loves it. Sometimes it's done badly in the comfort area, it's nearly become famous for being horrible, but when you do it properly, trust me, it's an absolute killer. Feel free to use any tubular pasta you want. I've made this dish my own by brightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait around till you attempt it! This dish isn't going to win any prizes in the nutrition department, but you can, and should, stability it with a nice healthy salad. If you only have it once in a while as a special treat, it'll do you no harm.

Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over the low heat, then add the flour and turn the heat up to medium, stirring all the time, unless you get a paste – this is your roux. Add all the sliced garlic – don't worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic cloves is nice and sticky. Add the bay leaves and slowly whisk in the milk slightly at a time to ensure you get a nice smooth sauce. Bring the mix to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC/425ºF/gas 7.

Add the pasta to the pan of boiling salted water and cook according to the packet guidelines. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the sauce. Give it an excellent stir and take the pan off the heat. Stir in your grated cheeses, sliced tomatoes and thyme leaves. A little Worcestershire sauce added now is nice, and so is a little bit grating or two of nutmeg. Now work on the flavour – taste it and season it until it's hitting the right spot. You would like it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.

f you've made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, till golden, bubbling, crunchy and delicious.

While it's cooking, put your breadcrumbs and thyme into a pan with a few drizzles of olive oil for a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Eliminate from the heat and tip into a nice bowl. Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for scattering over, and a lovely green salad.

2- Pancake
Ask anyone what the best American breakfast is and they will most likely say pancakes.Pancake recipe couldn’t be simpler and is sure to kick start your day the US way. Add bacon, maple syrup or blueberries to create it even better.

Ingredients:

1 cup self-raising flour

1 cup semi-skimmed milk

1 free-range egg

1 pinch sea salt

1 pear

a few knobs butter

fat-free natural yoghurt, to serve

runny honey, to serv

Method:

These are the fluffiest, most attractive American-style pancakes ever. My girls ask me for them continuously and I get big brownie points whenever I make them. The recipe ingredients couldn't be easier to remember and what's brilliant about it is the fact that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delightful in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any left over.

Put the flour, milk, egg and salt in a mixing bowl and whisk until sleek. Once combined, grate in the pear, core and all then stir it via with a spoon.

Put a large pan on a moderate heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You'll need to cook them in batches, cooking them for a few minutes till golden on the bottom, then flipping over and cooking for a few moments more until they're done.

When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey rained all over the top.

Tip: If you enhance the batter, thicken it with just a little more flour then pour them into a Yorkshire pudding or muffin tin as they also make the most delicious muffins.

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