Bag of Crisps

"Uncle Vernon's rations turned out to be a bag of crisps [chips] each and four bananas" 

(Sorcerer's Stone 44).

Dudley sure got it right this time-- Vernon is certainly mad if he thinks that a bag of chips (crisps in the British vernacular) will feed four people for an undetermined amount of time! But never the less, chips are the next food item to appear on our list, so chips we shall make! I found this super simple recipe on allrecipes.com.

You Will Need:

At least 1 potato

1 Tbsp vegetable oil

Salt to taste

A large ziplock bag

A microwave

1. Slice the potato(es) paper thin.

2. Pour the vegetable into the ziplock bag and add the potato slices, shaking and sliding them around to coat.

3. Arrange the potato slices in a single layer on a microwave safe plate that has been lightly greased or sprayed with cooking spray. 

4. Microwave until lightly browned (if they aren't browned at all, they won't crisp). This could take anywhere from 3 to 7+ minutes, depending on how many potatoes are on the plate, how thin they are sliced, and the power of the microwave. You won't have to re-grease the plate in between batches.

5. Remove chips from the plate and place on a paper towel to de-grease a bit, and season with salt (or other seasonings) to taste.

They're pretty delicious! I hope you enjoy them! 

...though I don't recommend pairing them with bananas.

Toast

"They ate stale cornflakes and cold tinned tomatoes on toast for breakfast the next day"

(Sorcerer's Stone 42).

Toast is another item that appears over and over throughout the Harry Potter series. Usually it is marked by people running around packing things, or else nibbling at it nervously prior to quidditch matches. But as we now know, its first appearance is in a dingy motel room with the Dursleys. 

Breakfast is my very favorite thing to cook. But toast is... well... not really cooking. But just for good measure, to make toast--

You Will Need:

Slices of your favorite type of bread

Your favorite spread

A toaster

1. Place bread in toaster and select cook time based on how browned you would like your toast.

2. Spread toast with your favorite spread (butter, jam, marmalade, perhaps vegemite if you happen to be from Down Under), and eat joyfully. Or maybe feed it to your owl like Harry so often does.

Okay! Thank goodness that's out of the way. One of my favorite breakfast entrees to make is Baked French Toast (recipe complements of the lovely Mrs. Terpstra, mother of a friend of mine). But sadly, French Toast never appears in Harry Potter. So we're going to make it now! Yay toast!

You Will Need:

1 Loaf French Bread/Baguette

1 Stick margarine or butter

3/4 cup brown sugar

1 1/4 cup milk

5 eggs

1 tsp Vanilla

1. Preheat oven to 350 and spray a baking dish (9x13 or bigger) with cooking spray.

2. Melt the butter and mix in the brown sugar and cinnamon.

3. Spread the butter mixture into the greased pan.

4. Whisk together the milk, eggs, and vanilla.

5. Slice bread into 1" slices and dip both sides VERY generously in the egg mixture.

6. Place dipped bread slices on pan, in the butter/sugar, and bake for 25-30 minutes.

Baked French Toast is one of my absolute favorites, so I hope you like it (I'm sure the kids at Hogwarts would have if it had been an option)! A helpful note: You can prep everything the night before and refrigerate it before baking the next day if you're strapped for time.  Bon appetit!

Cold Tinned Tomatoes

"They ate stale cornflakes and cold tinned tomatoes on toast for breakfast the next day"

(Sorcerer's Stone, 42).

Like yesterday, today's food item is.. well... kind of icky. Which, of course, was Ms. Rowling's intention. So if you'd like to recreate the lovely breakfast shared by Harry and the Dursleys, pop open a can of tomatoes (diced, whole, whatever you prefer), and snack away.

Or, if you're like me, and that sounds pretty much awful, you could make a delicious (and pretty healthy!) Cream of Tomato Soup with only a few more ingredients! 

I found this recipe on Allrecipes.com, but the way I've written it below contains a few small changes I think will improve it a lot (the spice ratios are a little wonky in my opinion, so I'm hoping my changes fix that). Again, somehow the photo I took of the ingredients was corrupted, alas. But here we go!

You Will Need:

2 (14.5 oz) cans diced tomatoes (not drained)

2 Tbs chopped onion

1 1/2 Tbs granulated sugar (to combat the tomatoes' acidity)

1 tsp salt (or to taste)

Dash ground cloves

1/2 tsp ground black pepper

1 (12 oz) can fat-free evaporated milk

1. Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and pepper.

2. Bring to a boil over medium heat, then reduce heat to a simmer and cook until the onion is tender, about 10 minutes.

2. Pour the soup into a blender (if your blender is plastic, you might want to let the soup cool a bit first). Don't fill the pitcher more than halfway full. Hold the lid down with a folded kitchen towel, and carefully start the blender, using a couple quick pulses to get it going before leaving it on puree. Puree in batches until smooth, and pour into a clean pot. If you have a stick blender, you can blend it right in the cooking pot.

3. Return blended soup to the saucepan, and stir in the evaporated milk. Heat over low heat just until hot.

4. Serve, garnish with some parsley if you wish, and enjoy!

Stale Cornflakes

"They ate stale cornflakes and cold tinned tomatoes on toast for breakfast the next day" 

(Sorcerer's Stone 42).

Sooo... stale cornflakes.

Basically, if you're going for accuracy... open a box of Cornflakes... and eat it several days later. 

Right.

Since that's pretty much crazy, I decided to look for recipes with Cornflakes as the main ingredient. What could Harry and the Dursleys have enjoyed if only they had a few more ingredients? I'll tell you. 

Peanut Butter Cornflake Bars.

I have never really been a fan of Rice Krispies Treats (marshmallows are not my thing... there was an incident with too many S'mores as a child). But these are SO amazing, and really quite similar!

You Will Need:

1 cup Corn Syrup

1 cup Granulated Sugar

1 cup Peanut Butter (I used extra crunchy, but it doesn't matter)

6 cups Cornflakes

1. Mix the corn syrup and sugar in a saucepan. Heat and stir until combined and slightly more liquid-y.

2. Stir in peanut butter until smooth.

3. Add the cornflakes and stir until all mixed (a rubber spatula works well).

4. Press into a baking dish and let cool (or not, but they'll be really sticky and crumbly while still warm).

5. Cut into squares and enjoy! And relish in the fact that you are not being driven all over Britain by your crazy uncle with only cornflakes as nourishment!

Porridge

We have made it to Chapter 3, "Letters From No One" (how exciting)! The next food mentioned is actually used to describe the color of Uncle Vernon's face... but it does appear twelve more times throughout the series. So since since this is the first time it appears, despite its not being eaten, we shall make porridge!

"His [Vernon's] face went from red to green faster than a set of traffic lights. And it didn't stop there. Within seconds it was the grayish white of old porridge" (Sorcerer's Stone 35).

As an American child born in the 'eighties, I have never made porridge before. Like many of you, my hot cereal was Oatmeal or Cream of Wheat. And in making this dish today, I learned that I am not very patient when it comes to breakfast! I never did the Instant-Oatmeal thing, but I have definitely been spoiled by Quick-Cooking Oats. Once again, I turn to Dinah Bucholz, and use her recipe for Thick Porridge with Cream and Treacle on page 111 of The Unofficial Harry Potter Cookbook.

You Will Need:

4 cups water

1 cup Steel-Cut Oats

Milk or Cream, for Serving

Golden Syrup/Treacle, for Serving

1. Bring the water to a boil in a medium sized saucepan.

2. Slowly pour in the oats while stirring constantly.

3. Simmer on low heat, stirring occasionally, for about 30 minutes, until all the water is absorbed (and yes, it really does take at least 30 minutes).

4. Serve with milk or cream and generous amounts of golden syrup. Apparently you shouldn't mix in the treacle or it will lose its caramel flavor.

Enjoy your porridge! But don't read any alarming letters while eating it, or your face might match your breakfast :)

Knickerbocker Glory

Did you know that July is National Ice Cream Month?! And that yesterday was National Ice Cream Day?! How appropriate then, that both yesterday and today we have delicious ice cream treats to make! Knickerbocker Glory is the next food item to appear, and it is delicious!!!! 

"They ate in the zoo restaurant, and when Dudley had a tantrum because his knickerbocker glory didn't have enough ice cream on top, Uncle Vernon bought him another one and Harry was allowed to finish the first" (Sorcerer's Stone 26).

It turns out that there is no official recipe for knickerbocker glory. Like an ice cream sundae, everyone makes it a little differently, according to how s/he enjoyed it throughout his/her life. Having grown up in the US, I have never had the pleasure of eating a knickerbocker glory, so I will use the recipe found on page 7 of The Unofficial Harry Potter Cookbook. I must add however, that in my research of knickerbocker glory, I found several people (presumably British) who were horrified to learn that some people (Dinah Bucholz included) include Jell-O in their recipes. I learned that it traditionally includes vanilla and strawberry ice cream, traditionally served with peach melba sauce, not chocolate syrup, often includes liqueur when served to adults, and is garnished with a wafer cookie. So, all that being said, let's begin!

Firstly, you should know that this recipe contains several separate recipes, and the Jell-O will probably take at least 4 hours to set.

You Will Need:
2 cups of Custard (recipe below)
Whipped Cream (recipe below)
2 cups any flavor of Jell-O (I used raspberry), prepared in advance
Toasted nuts, such as peanuts, chopped (or not)
2 cups fresh fruit, such as peaches or berries (I used strawberries)
1 pint vanilla ice cream
Chocolate Syrup (not pictured)
Cherry!

Prepare the custard, Jell-O, and whipped cream in advance. Chop the nuts as well. 

For the Custard, You Will Need:

1/4 cup granulated sugar, divided

3 Tbs cornstarch

1/4 tsp salt

1 cup whole milk and 1/2 cup Heavy cream (or 1 1/2 cups whole milk)

3 large egg yolks

1 tsp pure vanilla extract

1. Combine 2 Tbs of sugar with the cornstarch and salt in a small heavy-bottomed saucepan. Add the milk and cream and gently stir until the cornstarch dissolves.

2. In a separate bowl, whisk the egg yolks with the other 2 Tbs of sugar.

3. Cook the milk mixture over medium high heat until it is just starting to bubble and thicken. Reduce the heat to low. 

4. Temper the egg yolks by pouring 1/2 cup of the hot milk mixture into the yolks while whisking constantly (If you add the cold eggs straight into the hot milk in the saucepan, they will cook. Eww.).

5. Pour the tempered yolk mixture into the milk mixture, stirring constantly.

6. Turn the heat back up to medium-high. Cook, stirring constantly but gently, until the mixture is thick. If you stir too vigorously, the cornstarch will lose it's thickening power.

7. Remove the pan from the heat and stir in the vanilla.

8. Strain the custard through a sieve into another bowl (or don't strain, I didn't. But I also like lumpy custard). Cover the custard and chill until set.

For the Jell-O You Will Need:

1 box of Jell-O

1 Cup Boiling Water

1 Cup Cold Water

1. Do you really not know how to make Jell-O? Follow the instructions on the box.

For the Whipped Cream You Will Need:
1 cup Heavy Cream
3 Tbs Confectioner's Sugar
1 tsp Vanilla Extract

1. Place the heavy cream, sugar, and vanilla in a mixing bowl.

2. Beat with an electric mixer on medium until stiff peaks form and stay in place when you turn the bowl upside down.

And now, back to the Knickerbocker Glory Process!

1. Once you have your finished Custard, Jell-O, and Whipped Cream, you should wash and chop your fruit as necessary.

2. Set out your sundae glasses (the recipe will accommodate 6 servings). Layer your ingredients thus: Ice cream, fruit, Jell-O, Custard, and repeat once more.

3. Top with whipped cream, chopped nuts, and chocolate syrup. And top with a cherry or wafer cookie!

Enjoy your Knickerbocker Glory! And revel in the fact that you get to eat a whole one, when poor Harry only got to finish Dudley's leftovers!

Chocolate Ice Creams

"The Dursleys bought Dudley and Piers large chocolate ice creams at the entrance..." 

(Sorcerer's Stone 26).

As promised, today we jump back in the list and make Chocolate Ice Cream! I will not, however, be using the excellent recipe found in The Unofficial Harry Potter Cookbook. Although it is probably very delicious (I have not made it myself yet), it is what is known as a "custard-style" ice cream recipe, and is thus more complicated. For our first foray into ice cream making (there will be several others, have no fear!), we will use the super simple recipe that came with my ice cream maker. It makes about 5 cups of ice cream. For some reason my photo of the ingredients refuses to be compatible with blogger, but I'm sure you know what what these products look like!

You Will Need:
3/4 cup Cocoa Powder (sifted)
1/2 cup Granulated Sugar
1/3 cup Packed Dark Brown Sugar
Pinch of Salt
1 cup Whole Milk
2 cups Heavy Cream
1/2 Tablespoon Pure Vanilla Extract (be sure it does NOT contain propylene glycol in the ingredients!)
You will also need some sort of Ice Cream Maker (Target and Amazon have some excellent options)

1. In a medium bowl, whisk together the cocoa, sugars, and salt.

2. Add the milk, and using a whisk or electric mixer on the lowest speed, beat to combine until the powders are dissolved.
3. Stir in the heavy cream and vanilla. Note: Many vanillas include propylene glycol in the ingredients as a preservative (my favorite brand does, too). Propylene Glycol is a non-toxic antifreeze, and your ice cream will never thicken past the consistency of a melty milkshake. So choose a vanilla without this ingredient :-)

4. Cover and refrigerate for at least 1 to 2 hours, or overnight.
5. Pour your chilled ingredients into your ice cream maker and freeze according to instructions.

6. Using a rubber spatula, scrape your finished ice cream into a freezer-safe, air-tight container to store. If your ice cream is too soft, let it sit in the freezer for awhile before serving.

Serve in bowls or cones, and enjoy! Congratulations, you just made your own ice cream! How cool is that?!