Cookbook Review

Yesterday, I was browsing at the Hilliard Public Library and I found a book called "The Comfort Diner Cookbook" by Ira Freehof with Pia Catton.
The recipes really are comfort food. I grew up in East Liverpool, Ohio and there was a small diner on Sixth Street called the Elite Diner. They had the best french fries and gravy. That is probably why I picked up this book. It was published in 2005 and I'm sure that you will enjoy some of the recipes. They are quick, easy and good.

Diners have always been especially famous for their breakfasts. I'm going to include some really great recipes.



Buttermilk Pancakes
serves 6

1/2 cup unsalted butter (1 stick)
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup whole milk
1 1/2 cups buttermilk
2 large eggs

1. In a small saucepan, melt 1/4 cup of the butter and set it aside to cool.

2. In a large bow, mix the flour, sugar, salt, baking powder and baking soda.

3. In a separate bowl combine the milk and buttermilk. Whisk in the eggs. Slowly add the 1/4 cup melted butter to the eggs. (Be sure that the butter has cooled. If the butter is too warm, it will cook the eggs.) Whisk to combine.

4. Add the wet ingredients to the dry ingredients and whisk until just mixed.

5. On a griddle or in a nonstick skillet, melt 1 tablespoon of the butter over medium heat. Scoop 1/4 to 1/2 cup of the batter onto the surface and cook for about 1 minute, until small air holes appear on the pancake's surface. Flip the pancake and cook for 1 minute more, until cooked through. Repeat to make the remaining pancakes, adding more butter to the pan as needed.

I know that pancake mix is quick and easy, but these are really good, and worth the work.



For a really light pancake, almost a crepe, try these. They are really good with fresh raspberries on top.

Lemon Ricotta Pancakes
serves 4

1/2 cup unsalted butter (1 stick)
4 large eggs
1 cup ricotta cheese
1/2 teaspoon vanilla extract
2 tablespoons grated lemon zest
3 tablespoons lemon juice
2 tablespoons granulated sugar
1/2 cup plus 1 tablespoon flour
confectioners sugar

1. In a small saucepan, melt 1/4 cup of the butter. Allow it to cool.

2. In a large bowl, beat the eggs, then add the ricotta, vanilla, lemon zest and lemon juice.
Add the sugar and whisk thoroughly. Slowly add the melted butter and continue to mix. Add all of the flour and mix thoroughly.

3. On a griddle or in a nonstick skillet, melt 1 tablespoon of the butter over medium heat. Scoop 1/4 to 1/2 cup of the batter onto the surface amd cook for about 1 minute, or until small air holes appear on the pancake's surface. Flip the pancake and cook for 1 minute more, until cooked through. Repeat to cook the remaining pancakes, adding more butter to the pan as needed.

4. Serve with confectioner's sugar sprinkled on top.



Tyler, these are for you.

Big Bread French Toast
serves 4

2 tablespoons ground cinnamon
3 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter
1 loaf brioche bread, unsliced
maple syrup, to serve

1. In a large bowl, combine the cinnamon with the eggs, cream, milk, sugar and vanilla, whicking thoroughly after each addition so that the cinnamon is fully moistened. This will prevent it from floating on the top of the batter.
2. Preheat a griddle or saute' pan to medium-high heat and melt 1 tablespoon of the butter.
3. Slice the bread into four 3 inch wide slices. Halve each piece of bread on the diagonal, as you would a sandwich. Dip the triangles of bread into the batter and place immediately on the hot griddle or pan.
4. Cook each side for 1 to 2 minutes. Flip the bread so the sliced middle portion is on the heat and cook for about 1 minute. Repeat to cook the remaining slices, adding more butter to the pan as needed. Serve hot with maple syrup.


Potato Pancakes

4 cups shredded Idaho potatoes (2-3 potatoes)
2 cups shredded Spanish onions (2 medium onions)
2 1/2 thinly sliced, stemed shiitake mushrooms (or other variety: 12-14 mushrooms)
2 large eggs
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
Thick-N-Chunky applesauce, to serve

1. In a large bowl, combine the potatoes, onions, and mushrooms.
2. In a small bowl, beat the eggs, then add them to the vegetables. Mix in the flour to combine. Season with the salt and pepper.
3. In a nonstick skillet over medium-high heat or a griddle at 300 degrees, melt 2 tablespoons of the butter. Scoop up 1/4 cup of the potato batter and wring out the excess liquid with your hands. (Do this over the sink or an empty bowl). Flatten it into a 3 inch round pancake. Place the pancake in the skillet and saute' for 6-7 minutes on each side, until golden brown. You can saute' several pancakes at the same time, but allow at least 1 inch of space between them. Repeat until there is no batter remaining, adding additional butter to the skillet as needed. Serve with Thick-n-Chunkly applesauce. You'll have to get the book to find out how to make Thick-n-Chunky applesauce.


These are just a few of the wonderful recipes that you will find in the "Comfort Diner Cookbook". Lunch and dinner recipes are also featured.