Microwave miracle, episode II

The turkey-and-vegetable-heavy array of food at Thanksgiving doesn't do a whole lot for Brad, so we decided to try some homemade dinner rolls at this year's meal. I had two recipes to try, but we made this one from Bob's Red Mill first and it was so good we didn't bother with the second recipe. And it's really easy, too, especially if you let a bread machine take care of mixing the dough and the first rise (though you can make the rolls by hand, too).

We actually had a fair number of rolls left over from the Thanksgiving meal, so I decided we needed some really good jam to eat with them. I returned to the aptly-named "Microwave Miracles" chapter in The New Basics Cookbook, in which appears the awesome Dried Cherry Chutney that is a staple on our Thanksgiving table every year. And, incredibly, the apricot marmalade is almost as miraculous as the chutney. Though it's not made from a citrus fruit, like a classic marmalade, it has the same tangy flavor, which I love, and was a perfect match for the leftover dinner rolls.

Dinner Rolls

Adapted from Bob’s Red Mill

This recipe was a first place winner at the 2014 Oregon State Fair.

7½ fluid ounces (221 grams; 1 cup less 1 tablespoon) water 
2 tablespoons (30 grams) milk
3 tablespoons (42 grams) unsalted butter, softened
3½ tablespoons (44 grams) brown sugar
1 teaspoon salt
1½ cups (205 grams) unbleached all-purpose flour
1½ cups (228 grams) stone ground whole-wheat flour
1½ teaspoons instant yeast; or 2 teaspoons active dry yeast

    1a. Bread machine: Add the ingredients to the bread pan in the order listed. Set the machine for the “Dough” cycle, and press "Start." Meanwhile, line a baking sheet (13-by-18-inch sheet pan) with parchment paper or a silicone mat.
    1b. By hand: Use a silicone spatula to combine all of the ingredients in a large bowl. Turn out onto a lightly floured work surface. Mix and knead until you have a soft, smooth dough. Place the dough in a lightly greased container. Cover with plastic wrap or a kitchen towel, and allow the dough to rise until it's just about doubled in bulk, 60 to 90 minutes. Meanwhile, line a baking sheet (13-by-18-inch sheet pan) with parchment paper or a silicone mat.
    2. When the dough cycle is finished, or the dough has risen enough, divide and form the dough into 12 equal balls (~65 grams each; use your kitchen scale if you want each of them to come out the same size and bake evenly). Place the balls on the prepared baking sheet, cover with greased plastic wrap, and let rise for 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.
    3. Bake the rolls until golden, about 14 minutes. Cool completely on a wire rack.

Apricot Marmalade

Adapted from The New Basics Cookbook (1989) by Julee Rosso & Sheila Lukins

170 grams (6 ounces) dried apricots (I use Trader Joe's California Slab Apricots Blenheim Variety or Trader Joe's Blenheim Variety Extra Choice)
¼ cup (50 grams), plus 2 tablespoons (25 grams) granulated sugar
1 cup (236 grams) water
1 tablespoon (15 grams) freshly squeezed lemon juice
Zest of 1 lemon

    1. Place the apricots and ¼ cup sugar in the bowl of a food processor fitted with the steel blade. Process until the apricots are coarsely pureed, about 30 seconds.
    2. Scrape the pureed apricots into a microwave-safe 1- to 1½-quart bowl. Stir in the water, lemon juice and zest, and remaining 2 tablespoons sugar.
    3. Cook, uncovered, at full power for 8 minutes in a 700-watt microwave. If your microwave is more than 700 watts, adjust the cooking time or power setting. If your microwave does not have a carousel, rotate the container after 4 minutes.
    4. Stir the marmalade, then transfer to a 2-cup jar. Cool to room temperature, then cover tightly and refrigerate. The marmalade will keep for a week or two in the fridge. Makes about 1½ cups.

Paean to Trader Joe's

The new Charlottesville Wegmans opened up just a few weeks ago. People around here were so excited there was a line around the block when it opened at 7 a.m. the first day. I've been a few times and it looks like a great store, but I don't think it's going to get me out of my Sunday morning Trader Joe's routine. Wegmans is so big it's hard to know where to start, whereas Trader Joe's is just the right size in my book and I know where everything is. The produce section isn't the best at Trader Joe's, but it's great for staples like organic milk and yogurt. And you can't beat the yummy Belgian chocolate at 500 grams (a "pound plus") for only $5!

Cassie's "new favorite dinner" (other than Potato Gnocchi) may be Pizza with Quick Caramelized Onions, Figs, and Goat Cheese (with Trader Joe's pizza crust, dried figs, and goat cheese), but these vegetarian tacos are not far behind. They, too, are made almost entirely with Trader Joe's products. I draw the line though at Trader Joe's Taco Seasoning Mix, which is way too spicy for our taste. Brad's preferred taco, artfully done, is on the top; Cassie's preferred taco, made with a corn shell, is on the bottom.

Trader Joe's Beef-less Tacos

Time: 25 minutes

These are much improved with fresh guacamole, like any tacos. Our standard Guacamole is the best, but I've included a simpler recipe below.

1 12-ounce package Trader Joe's Beef-less Ground Beef

⅓ cup (80 grams) water

1 tablespoon Homemade Taco Seasoning (recipe below)

1 or 2 avocados, diced; or guacamole (recipe below)

1 or 2 tomatoes, chopped small

~10 ounces (~.60 pound) cheddar cheese, such as Trader Joe's Wisconsin Sharp Cheddar Cheese

Trader José's Taco Shells

Trader José's Handmade 100% Whole Wheat Flour Tortillas

salsa or Cherry Tomato Vinaigrette
Spicy Cashew Sauce (made with chipotle powder) or hot sauce (such as sriracha), optional

    1. Heat the oven to 325 degrees. Place the faux beef in a 9- or 10-inch skillet over medium-low heat. Add the water. Sprinkle over the taco seasoning blend, then stir everything together. Cook until heated through, about 5 minutes. Turn the heat down to low just to keep it warm.
    2. While the “beef” is cooking, chop the avocado and tomato, and grate the cheese. Place each in a separate bowl on the table.
    3. Place the taco shells on a quarter sheet (13-by-9 inch) or similar-sized pan, and bake in the warm oven until crisp, 3 to 5 minutes.
    4. Place a 10-inch stainless steel or cast iron skillet (not nonstick) over medium heat. When it is hot, heat the flour tortillas until warm and just barely blistered, about 30 seconds on each side. Stack them inside a clean, folded-over kitchen towel to keep them warm.
    5. When the taco shells and tortillas are warm, put everything out on the table and let everyone make themselves some tacos with whatever fixings they like. Serves 4.

Homemade Taco Seasoning 1.1

Time: 5 minutes

3 tablespoons (20 grams) chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1½ teaspoons Diamond Crystal kosher salt
1½ teaspoons dried oregano, preferably Mexican
1½ teaspoons smoked paprika
½ teaspoon cayenne pepper, more to taste

Measure all of the ingredients into a clean spice jar. Stir with a chopstick. Store in the pantry for up to a year. Makes ~⅜ cup.

No-Fuss "Guacamole"

Time: <10 minutes

 

2 ripe avocados (~1 pound)
¼ teaspoon Diamond Crystal kosher salt
freshly squeezed lime juice, to taste

a pinch of cayenne pepper (optional)

Carefully halve the avocados and remove the pits. Cut the flesh in a crosshatch pattern. Using a large spoon, scoop the pieces out of the skins and into a small bowl. Mash the avocados gently with a fork, leaving some substantial chunks. Gently stir in the salt, a good squeeze of lime juice, and the pinch of cayenne, if using. Taste for salt and lime.

 

Mom's favorite runner

Brad and I ran the Kelly Watt Memorial Race this past weekend on the same 2-mile course at Panorama Farms where Dylan and Brad have run many season-opening Ragged Mountain Cup races. It was the first race I've run hard since tearing my hamstring two years ago and the first true cross country race I've ever run, so I was a little apprehensive. Mom went with us to cheer us both on, or so I thought. About a mile in, I was starting to feel the burn and was looking forward to getting some encouragement, but Mom was nowhere to be found. She had already moved on to the next viewing spot so she could be there when Brad, who was obviously ahead of me (in an absolute sense), went by. So now I know where I am in the pecking order.

Despite Mom ditching me, I still made these gluten-free cookies so she could participate in celebrating our achievement. The top picture shows a Chocolate Pistachio variation, but we didn't really like it that much (the cocoa was somewhat bitter), so I didn't include the recipe. On the other hand, everyone loved the standard Almond Flour Shortbread Cookies, and the Maple Pecan Shortbread Cookies (bottom left) and the Thumbprint Cookies (bottom right) are also good, especially with Apricot Marmalade, blackberry jam, or fig butter. (We haven't tried the cranberry variation yet.) The dough comes together so quickly (as long as the butter is soft) that you can make one batch and get it in the oven, then make a second batch with a variation while the first batch is still cooking.

Almond Flour Shortbread Cookies

Adapted from King Arthur Flour

Time: 23 minutes to get the cookies into and out of the oven

King Arthur's blog post for this recipe also shows you how to make these as cut-and-bake refrigerator cookies if you want to make the dough ahead of time.

1 cup (96 grams) blanched almond flour (Trader Joe's has this at a great price)
3 tablespoons (43 grams) unsalted butter, cut into pieces and softened
3 tablespoons (21 grams) confectioners’ sugar
⅛ teaspoon salt
½ teaspoon vanilla extract

    1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
    2. Mix all of the ingredients in a large bowl, or on medium-low speed in a stand mixer fitted with the paddle attachment, until a smooth, cohesive dough forms.
    3. Scoop 1-inch balls of dough onto the prepared baking sheet; a #60 (2 teaspoon) cookie scoop works well here. Arrange the balls of dough about 2 inches apart.
    4. Use a fork to gently flatten each cookie to about ¼-inch thick, making a crosshatch design.
    5. Bake until the cookies start to turn light golden brown on top, 10–12 minutes.
    6. Remove the cookies from the oven and cool them on the sheet for 10 minutes. Transfer to a rack to cool completely before serving. Makes 12 small cookies.

Thumbprint Cookies
Instead of creating a crosshatch design with a fork, use the bottom of a wooden spoon handle to press an indentation into the center of each ball of dough. Fill the hole with about ¼ teaspoon jam—too much jam will boil out during baking.

Maple Pecan Shortbread Cookies
Add 1 teaspoon ground cinnamon, 2 teaspoons maple syrup, and ⅓ cup (40 grams) diced pecans to the dough.

Cranberry Orange Shortbread Cookies
Add ½ teaspoon orange zest and ¼ cup (30 grams) dried cranberries to the dough.

Graduation present, episode IV

Like the Potato Pasta in the last post, this is another dish we've made often over the years and has a prominent place in our "Favorites" binder, but I haven't written about yet. Like many dips, it's quick and easy to make with a food processor. Lately, I've been making an easy dip like this one on Sundays for us to have with naan (or gluten-free crackers), which is pretty filling and keeps me from having to make a complicated meal after I've already spent a chunk of the day doing the weekend baking. But it's also good with the homemade pita chips, which is something else we used to make a lot for company.

Muhammara

(Walnut and Roasted Red Pepper Spread)

Adapted from The New Best Recipe (2004)

If you have time, you can toast the walnuts in a dry skillet over medium heat until they're fragrant, about 5 minutes, then cool them on a plate before using. It works fine if you want to skip this step. You can make this gluten free by substituting the heartiest gluten-free crackers you can find. The spread will be a little runnier, but it will taste fine.

1 cup (120 grams) walnuts (see note)
12 ounces/340 grams jarred roasted red peppers, drained, rinsed, and patted dry with paper towels 
¼ cup plain wheat crackers (such as Triscuits or Trader Joe's Woven Wheats Wafers), crumbled (see note)
3 tablespoons (44 grams) juice from 1 lemon
2 tablespoons (27 grams) extra-virgin olive oil
1 tablespoon (21 grams) mild molasses
1 teaspoon (7 grams) honey
¾ teaspoon kosher salt
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper

Place all of the ingredients into a food processor fitted with the steel blade and process until smooth, about 10 one-second pulses. Scrape everything into a serving bowl, and cover with plastic wrap. Chill in the fridge until the flavors meld, at least 30 minutes. Serve cold. The dip can be refrigerated for up to 2 days. Makes about 2 cups, enough for 8 to 10. Serve with pita chips, fresh pita wedges, chunks of naan, Crostini, or crackers.

Homemade Pita Chips

Adapted from Cook's Country #57, June/July 2014

4 eight-inch round pitas
extra-virgin olive oil
kosher salt

    1. Place the oven racks in the middle two positions. Heat the oven to 350 degrees. Using kitchen shears or a sharp paring knife, carefully cut around the perimeter of each pita and separate them into 2 thin rounds.
    2. Brush the cut side of each pita generously with oil. Sprinkle with kosher salt. Stack the rounds on top of each other, cut side up, as you go. Use a chef's knife to cut the stack into 8 wedges.
    3. Spread the wedges, cut side up, in a single layer over two 13-by-18-inch baking sheets (you may have to do this in two batches). Bake until the wedges are golden brown and crisp, about 12 to 14 minutes, rotating and switching the baking sheets from front to back and top to bottom, halfway through baking. Let cool before serving. Serves 8.