Use a microwave, episode II

When Brad got home for his week off for Thanksgiving, he took Carter's famous "Don't have to" to the next level. Not long after he arrived, Mom said we were going to need some help with three visitors here and she'd start assigning chores. Brad immediately put the kibosh on that idea, loudly announcing that "I ain't doin' squat!" Mom remembered that we never did squat either when we visited Grandma Pina and Grandpa Guy and how much we appreciated the break. Of course, neither of us dared to proclaim "We ain't doing squat!" when we got there, but I guess we didn't have to, because Grandma Pina wasn't about to let us lift a finger anyway. So now Mom knows just to keep her list of chores to herself when you visit. You can thank your little brother for that one.

 

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Microwave experiments have continued at full speed ahead since 4-minute scrambled eggs and Moriah's eggplant parm. Two "no-recipe recipes" from Cooking at Home (honey-soy-butter glazed carrots and easier ginger scallion noodles) were duds, probably because they gave no clue as to quantities other than "a few glugs" and "equal parts" of things with no idea of how much to start with.

 

On the other hand, we really liked the salt-crusted microwave potatoes from Cooking at Home, even if they're not really all that "salt-crusted." (In the headnote, David Chang says "if you don't like the pure taste of a salty potato, we can't be friends." From what I've read, it's probably better if you're not his friend, or at least his employee anyway.) Mom and I also are also big fans of the sabzi Chang's co-author Priya Krishna adapted for the microwave from her original stovetop recipe in her Indian-ish cookbook. Finally, Mom insisted that I include the recipe for the chocolate chip cookie in a mug, which is more like chocolate chip cookie cake in a mug, not that there's anything wrong with a warm chocolate chip cookie cake really.

Red Pepper, Potato, and Peanut Sabzi

Adapted from Priya Krishna via Anyday

Time: ~25 minutes

Krishna adapted this microwave version of the same sabzi from her book Indian-ish (2019). The ingredients are the same but the steps are a little different in the book, which has you make the sabzi in a skillet or sauté pan (that has a lid) basically as follows: saute the seeds and onion until translucent; add the potato, cover, and cook until tender; add the bell pepper and salt, cover, and cook until softened.

1 medium (~120 grams) yellow onion

2 medium red bell peppers
2 tablespoons (27 grams) olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 large russet potato, unpeeled but washed well
1 teaspoon Diamond Crystal kosher salt
40 grams (~¼ cup) roasted unsalted peanuts, crushed
1 tablespoon (15 grams) freshly squeezed lime juice, plus more to taste

    1. Cut the onion into ½-inch pieces. Cut the peppers into ¾-inch pieces.
    2. Place the oil, cumin and fennel seeds, and onion and pepper pieces into a 2-quart microwave bowl. Cover and cook on full power until the onion and pepper have softened, about 4 to 5 minutes in our 700-watt microwave.
    3. Meanwhile, cut the potato into ½-inch cubes. When the onion and pepper pieces are soft, stir in the potato cubes and salt. Cover and cook until the potatoes are tender, about 7 to 8 minutes in our 700-watt microwave.
    4. Stir in the crushed peanuts and lime juice. Taste and add more salt and/or lime juice as needed. Serves 4 as a side. Or serve with scrambled eggs inside warm tortillas for Indo-Texan breakfast tacos.

Teeny Tiny Potatoes

Adapted from Cooking at Home (2021) by David Chang & Priya Krishna

Time: <15 minutes

1 pound very small potatoes, unpeeled (I used Trader Joe's Teeny Tiny Potatoes; fingerlings would be good too)

Kosher salt

Good mayonnaise (such as Duke's)

Sriracha

    1. Wash the potatoes well. Place the potatoes in a microwave-safe bowl, then sprinkle generously with salt while they're still wet. Toss and sprinkle generously with salt again.

    2. Cover and zap in the microwave for 5 minutes. Shake the bowl, then zap again until they're cooked through (creamy on the inside, but with a little snap on the outside when you bite into them). That takes another 5 minutes or so in our ancient 700-watt microwave; adjust your cooking time accordingly.

    3. Meanwhile, in a small bowl or ramekin, stir together a few spoonfuls (or squeezes) of mayo and a squeeze or two of sriracha (to taste).

    4. Serve warm. They're good as is, like French fries if you used enough salt, which is how Mom likes them (or with leftover mushroom thyme gravy). But I think they're next level dipped in sriracha mayo. Serves 2 to 4 as a side.

 

Chocolate Chip Cookie in a Mug

Adapted from Jennifer Segal via Once Upon a Chef

Time: 12 minutes

14 grams (1 tablespoon) butter
28 grams (~2 tablespoons) packed dark brown sugar
⅛ teaspoon vanilla extract
a pinch of salt
1 egg yolk (19 grams)
24 grams (~3 tablespoons) all-purpose flour
a pinch of baking soda
18 grams (scant 2 tablespoons) semi- or bittersweet chocolate chips

    1. In a mug that holds at least 8 ounces, microwave the butter until melted.

    2. Using a small spoon, stir in the sugar, vanilla, and salt.
    3. Stir in the egg yolk until smooth.
    4. Stir in the flour, baking soda, and two-thirds (12 grams) of the chocolate chips until just combined. Sprinkle the remaining chips on top of the batter.
    5. Place the mug in the microwave. Nuke on full power until the batter puffs and looks relatively dry, about 45 to 60 seconds depending on the power of your microwave.
    6. Cool for 2 minutes before digging in. Serves 1.