Casual Cooking: The American
Diner
Originally published the week of
September 18, 2000
All content copyright by World Wide Recipes.
Frankly, it was a bit of a challenge coming up with
an appetizer for our American Diner week because
appetizers are not commonly featured in these
unpretentious restaurants. It is not uncommon, however,
to be greeted by a smiling waitress carrying a basket of
freshly baked breads and rolls to be munched on while
you peruse the menu.
Cheese
Bread
2 packets (2 Tbs, 30 ml) active dry yeast
2 cups
(500 ml) warm milk
2 Tbs (30 ml) sugar
2 Tbs (30
ml) butter, melted
1/4 tsp (1 ml) salt
4 1/2
cups (1 L + 125 ml) all-purpose flour
6 oz (175 g)
sharp Cheddar cheese, cut into 1/4-inch (5 mm) dice
Dissolve the yeast in the milk in a large mixing bowl
and allow to proof for 5 minutes, until it begins to
form a froth on the surface. Add the sugar, butter, and
salt and stir to dissolve. Add the flour and beat with
an electric mixer until smooth. Add the cheese and mix
to thoroughly combine. Pour the batter into a well
greased 1 1/2 quart (1.5 L) casserole dish and cover
loosely with waxed paper. Allow to sit at room
temperature until doubled in volume, about 1 hour. Bake
in a preheated 350F (180C) oven for 50 to 60 minutes,
until a toothpick inserted in the center comes out
clean. Allow to cool for at least 30 minutes before
serving. Makes 1 loaf.
When given a choice between coleslaw and some other
side dish, I usually choose something else because most
restaurants (especially fast-food chains) insist on
loading it with sugar. I prefer mine unsweetened, as in
this recipe.
Classic
Coleslaw
1 small head green cabbage, cored and sliced as
thinly as possible
1 small head red cabbage, cored
and sliced as thinly as possible
4 celery stalks,
finely chopped
4 scallions (green onions, spring
onions), green and white parts, finely chopped
4
carrots, shredded
1 cup (250 ml) mayonnaise
3
Tbs (45 ml) fresh lemon juice
2 Tbs (30 ml) caraway
seeds (optional)
1 Tbs (15 ml) celery seed
(optional)
Salt and freshly ground pepper to
taste
Place the cabbage in a large bowl and cover with ice
water. Refrigerate for at least 1 hour and drain
thoroughly. Combine the cabbage, celery, scallions, and
carrots in a large bowl. Mix together the remaining
ingredients in a separate bowl and pour over the cabbage
mixture. Toss to combine well and refrigerate for at
least 1 hour before serving. Serves 6 to 8.
Nothing fills the belly and warms the soul like a
bowl of chili beans at your favorite diner. Feel free to
adjust the amount of chili powder in this recipe to suit
your taste.
Chili
Beans
1 lb (450 g) dry red kidney beans
1 medium onion,
chopped
2 - 4 cloves garlic, finely chopped
1/4
lb (125 g) bacon, chopped
1 Tbs (15 ml) chili
powder, or to taste
Salt and freshly ground pepper
to taste
1 cup (250 ml) red wine or chicken broth
3 cups (750 ml) chicken broth
1 can (16 oz, 450
g) chopped tomatoes
Soak the beans in water overnight. Drain and combine
with the remaining ingredients in a large pot. Bring to
a boil and reduce the heat to low. Simmer covered for 4
hours, or until the beans are tender and the sauce has
thickened, adding more chicken broth if necessary.
Serves 6 to 8.
Although I generally avoid using the term "comfort
food" because it means something different to everyone,
this dish epitomizes the term as far as I am concerned.
Whether made by my mother or ordered in a roadside
diner, it never fails to please.
Chicken Pot
Pie
1 lb (450 g) boneless chicken meat, cut into 1-inch
(2 cm) pieces
4 carrots, cut into 1/2-inch (1 cm)
slices
2 cups (500 ml) chicken broth
4 Tbs (60
ml) butter
1 cup (250 ml) sliced mushrooms
1
medium onion, chopped
1/2 tsp (2 ml) dried thyme
1/4 cup (60 ml) all-purpose flour
Salt and
freshly ground pepper to taste
1 cup (250 ml) heavy
cream or half-and-half
2 cups (500 ml) frozen peas
Pastry dough for 2 pie crusts, frozen or from your
favorite recipe
Combine the chicken pieces, carrots, and broth in a
saucepan and bring to a boil over high heat. Simmer
covered for 5 minutes, remove from heat and set aside.
In a separate saucepan, melt the butter over moderate
heat. Add the mushrooms, onion, salt, pepper, thyme, and
flour and stir to thoroughly mix. Cook over moderate
heat for 5 minutes, stirring frequently. Add the chicken
broth mixture and stir until the sauce thickens. Add the
cream and peas and stir for 2 minutes.
Roll the pastry into 12 circles about 6 inches (15
cm) in diameter. Place half in the bottoms of six 5-inch
pie pans and fill with the chicken mixture. Top with the
remaining dough and pinch the edges together, trimming
off the excess with a knife. Cut 2 or 3 slits in the top
of each and bake in a preheated 425F (220C) oven for 35
minutes, or until the crust is golden brown. Serves
6.
The culinary term "short" refers to a pastry or dough
that has a high ratio of fat to flour. Be sure to use
real butter for this recipe; any substitution will be at
the sacrifice of both flavor and texture.
Strawberry
Shortcake
4 cups (1 L) fresh strawberries, hulled and cut in
half
1 cup (250 ml) plus
2 Tbs (30 ml) sugar
2 cups (500 ml) all-purpose flour
3 Tbs (45 ml)
baking powder
1/2 tsp (2 ml) salt
1/2 cup (125
ml) unsalted butter
1 cup (250 ml) milk
1/2 tsp
(2 ml) vanilla extract
Whipped cream for garnish
Toss the strawberries with 1 cup (250 ml) sugar in a
bowl and refrigerate for at least 1 hour. In a separate
bowl combine the 2 tablespoons sugar, flour, baking
powder, and salt. Blend in the butter. Add the milk and
vanilla and mix well. Grease two 8-inch (20 cm) round
cake pans and divide the batter between them. Bake in a
preheated 450F (230C) oven for 12 to 15 minutes, until
golden brown. Remove from the oven and cool. Place one
cake upside-down on a serving platter and top with half
the strawberries. Top with the remaining cake layer and
the rest of the strawberries. Serve garnished with
whipped cream. Serves 6 to 8.
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