Recipe: Monkey Bread

Based on a recipe from the April 2005 Cook's Country. Makes many servings, up to 64 if you have a lot of self control.

Read the story behind this dish in Sunday, Dinner for Two.

Ingredients 

Dough
4 tablespoons unsalted butter
1 cup milk
⅓ cup water
¼ cup sugar
2¼ teaspoons instant yeast (1 packet)
16¼ ounces (3¼ cups) all-purpose flour
2 teaspoons table salt
Brown Sugar Coating
1 cup packed light brown sugar (do not use dark brown sugar)
2 teaspoons ground cinnamon
8 tablespoons (1 stick) unsalted butter
Glaze
1 cup powdered (confectioners') sugar
2 tablespoons milk

Instructions

1. Dough: With a rack in the middle position, heat the oven to 200° then turn it off and keep the oven door closed.
2. Soften 2 tablespoons butter and melt 2 tablespoons butter.
3. Combine the milk and water in a measuring cup and heat in the microwave to about 110°.
4. Stir in the melted butter, sugar, and yeast.
5. Using a standing mixer, mix together the flour and salt using the dough hook.
6. With the mixer on low, slowly add the milk mixture and stir until the dough comes together.
7. Increase speed to medium and knead the dough until it is shiny and smooth, 6-7 minutes.
8. On a lightly floured work surface, knead the dough by hand briefly to form a smooth, round ball.
9. Put the dough ball in a large bowl coated with vegetable spray, turning to coat all sides of the dough with the oil.
10. Cover the bowl and place it in the warm oven until the dough has doubled in size, about 1 hour.
11. Coat the inside of a Bundt pan with the 2 tablespoons of softened butter and set aside.
12. Sugar coating: Mix brown sugar and cinnamon in a bowl and set aside.
13. Melt 8 tablespoons butter in a bowl and set aside.
14. Form the loaf:  After the dough has risen, remove it from the oven.
15. Heat the oven again to 200° and then turn it off with the oven door closed.
16. Working gently, remove the risen dough from the bowl and pat it into a rough 8-inch square.
17. Cut the dough into 64 pieces. (Cut it into quarters, then cut each quarter into 16 pieces.)
18. Roll each piece of dough into a ball, dip it in the melted butter allowing the excess to drip off,  roll the ball in the brown sugar mixture, and place it in the buttered Bundt pan.
19. Cover the Bundt pan with plastic wrap and place it in the warm oven until the dough balls are puffy and have risen to the top of the Bundt pan, about 1 hour.
20. Remove the pan from the oven and heat the oven to 350°.
21. Bake the loaf until the top is deep brown and caramel is bubbling around the edges, 30-35 minutes.
22. Cool the bread in the pan for 5 minutes then turn the loaf out onto a plate and cool for another 10 minutes.
23. Glaze: Whisk together the powdered sugar and milk in a bowl until smooth.
24. Drizzle the glaze over the warm bread.
25. Serve warm.

Mix together warm milk and water, melted butter, yeast, and sugar.

Mix together flour and salt then slowly pour in the yeast solution with the mixer on low.

Increase the mixer speed to medium and knead the dough until smooth and shiny.
(The towel helps keep the mixer from walking around the counter.)

Form the dough into a ball and place it in an oiled bowl to rise in a warm oven.

Raise until the dough has doubled in volume.

Gently pat the dough into an 8" square, cut into 64 pieces, roll each piece into a ball, coat with butter and cinnamon sugar.

Place the seasoned dough balls in a buttered Bundt pan.

Cover and let rise in a wam oven until the balls are puffy and fill the pan.

Bake until dark brown.

Turn the loaf out onto a plate, drizzle with glaze, and enjoy it while it is still warm.

Recipe: Grandma's Roast Beef and Gravy

 
Based on a recipe from the January 2011 Cook's Country and served for Sunday dinner on May 26, 2013. Makes many servings.

This recipe was inspired by the roast beef dinner a Test Kitchen cook had every Sunday with her grandmother. It uses a relatively inexpensive cut of beef (you can use either top round or top sirloin) and with the gravy can provide delicious meals for a week or more. As a bonus, everything is cooked in a single skillet making the dish washer happy.

 

Ingredients 

1 boneless top round roast, 4-5 pounds with a ¼ inch fat cap
table salt and black pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 carrots
1 onion
1 celery rib
½ cup all-purpose flour
1 teaspoon tomato paste
2 10.5-ounce cans beef broth
1½ cups water

Instructions

1. Pat the roast dry and tie it with kitchen twine spaced at 1-inch intervals.
2. Rub the roast with 2 teaspoons of table salt, wrap it with plastic wrap, and refrigerate for at least 1, and up to 24-hours.
3. Peel the carrots and cut them into 2-inch pieces.
4. Peel the onion and cut it into ½-inch rounds.
5. Clean the celery rib and cut it into 2-inch pieces.
6. Heat oven to 225° with a rack in the middle position.
7. Pat the roast dry and season it with 2 teaspoons black pepper.
8. Heat the oil in an oven-proof skillet over medium-high heat until just smoking.
9. Brown the roast on all sides, about 10 minutes, and transfer to a plate.
10. Remove all but 2 tablespoons of the melted fat from the skillet, turn the heat to medium, and add the butter.
11. When the butter has melted, add the carrots, onion, and celery and cook until lightly browned, about 8 minutes.
12. Add flour and tomato paste and cook until the flour is golden, about 2 minutes.
13. Remove the skillet from the heat and push the vegetables together in the center of the pan.
14. Put the roast on top of the vegetables and bake in the oven to an internal temperature of 125° (medium rare), about 2½-3½ hours.
15. Transfer the finished roast to a cutting board, tent loosely with foil, and rest for 20 minutes.
16. Move the skillet with vegetables to a burner on medium-high heat and cook until the vegetables are deep golden brown, about 5 minutes.
17. Slowly stir in the beef broth and water, scraping the bottom of the pan to incorporate those delicious brown bits into the gravy.
18. Bring to a boil and simmer until thickened, about 10 minutes.
19. Strain the gravy through a fine mesh strainer into a serving bowl.

Pat the roast dry, rub with salt, tie at 1-inch intervals, and refrigerate for 1-24 hours.

Pat the roast dry, rub with black pepper, and brown on all sides.

Prepare the vegetables, butter, flour, and tomato paste

Lightly brown the vegetables in butter and juices from the meat.

Cook flour and tomato paste then roast the beef on top of the vegetables to 125°.

Set the beef aside to rest then brown the vegetables.

Add water and broth and simmer until the gravy is thickened, strain and serve.

Recipe: Spring Vegetable Pasta

Based on a recipe from the May 2011 Cook's Illustrated and served for Sunday dinner on May 19, 2013. Makes 8-12 servings (for us, more than twice as many servings as declared in the original recipe).

There are a lot of steps in this recipe but it's not as hard or time consuming as it might seem. I tend to write atomic steps for recipes, in each step you do just one thing. My wife says it's because I'm a programmer. The recipe published in Cook's Illustrated has but 6 steps.

 

Ingredients 

3 medium leeks
1 pound asparagus
2 cups frozen peas
4 medium garlic cloves
4 cups vegetable broth
1 cup water
Fresh mint leaves
Fresh chives
1 lemon
6 tablespoons extra virgin olive oil
Table salt and black pepper
¼ teaspoon red pepper flakes
1 pound dry campanelle (farfalle or penne can be used as well)
1 cup dry white wine
½ cup grated Parmesan cheese

Instructions

1. Wash the leeks to remove dirt and mud from between the leaves.
2. Cut off the dark green tops, roughly chop them, and place them in a large sauce pan.
3. Cut the remaining white and light green parts of the leeks in half lengthwise and then cut them crosswise into ½" slices.
4. Snap or cut off the tough ends of the asparagus.
5. Coarsely chop the tough ends and add them to the sauce pan with the chopped leek tops.
6. Cut the tender ends of the asparagus on a bias into ½" pieces.
7. Mince the garlic or pass it through a garlic press.
8. Chop the mint making two tablespoons minced mint.
9. Chop the chives making two tablespoons minced chives.
10. Finely grate 1 teaspoon lemon zest.
11. Combine the mint, chives, and lemon zest in a small bowl and set aside.
12. Juice the lemon.
13. Add water, vegetable broth, 1 cup peas, and 2 teaspoons garlic to the dark green leek trimmings and tough asparagus ends.
14. Over medium-high heat bring this to a bowl then simmer over medium-low heat for 10 minutes.
15. Using a fine mesh strainer, strain the liquid into a large bowl or measuring cup, pressing on the vegetables to extract as much liquid as possible. Discard the vegetables.
16. Add water, if needed, to measure 5 cups broth.
17. Wipe out the large sauce pan and return the broth. Keep it warm over low heat.
18. In a Dutch oven, heat 2 tablespoons oil over medium heat until shimmering.
19. Add the sliced leeks and a pinch of salt, cover, and cook with occasional stirring until the leeks begin to brown, about 5 minutes.
20. Add asparagus pieces and cook until crisp-tender, about 5 minutes.
21. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds.
22. Add 1 cup peas and cook for 1 minute.
23. Transfer the vegetables to a plate and wipe out the Dutch oven.
24. In the Dutch oven, heat 4 tablespoons oil over medium heat until shimmering.
25. Add the dry pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes
26. Add wine and cook, stirring constantly, until the wine is absorbed, about 2 minutes
27. Add hot broth, increase heat to medium-high, and bring to a boil.
28. Cook, stirring frequently, until the pasta is al dente  and most of the liquid is absorbed, about 10 minutes.
29. Off heat, stir in lemon juice, Parmesan, half of the herb mixture, and vegetables.
30. Season to taste with salt and pepper.
31. Serve with additional Parmesan and the herb mixture.

Clean the leeks and roughly chop the dark green ends.

Cut the lighter leek ends in half lengthwise and cut into ½" slices.

Cook the dark green leeks ends, tough ends of asparagus, peas, and garlic to make a vegetable broth.

Mince fresh mint and chives and combine with lemon zest.

Strain the vegetables from the broth and keep the broth warm.

Cook light ends of leeks until starting to brown.

Add tender ends of asparagus.

Add peas, garlic, and pepper flakes, cook and then set aside.

Cook the dried pasta in oil until it starts to brown.

Add white wine and and cook until fully absorbed, then add the hot broth and cook until the pasta is al dente.

Add the cooked vegetables, cheese, and herb mixture, heat through, and serve.

Recipe: ATK Classic Brownies

This recipe from America's Test Kitchen (ATK) is based on the March 2004 recipe for "Classic Brownies" from Cook's Illustrated. It is listed as one of the top ten recipes on the Cook's Illustrated web site. Prepared on May 19, 2013. Makes 24 two-inch square brownies.

Ingredients 

1 cup walnuts (optional)
5 ounces (1¼ cups) cake flour
½ teaspoon table salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate
12 tablespoons unsalted butter
2¼ cups sugar
4 large eggs
1 tablespoon vanilla extract

Instructions

1. With a rack in the middle position, heat the oven to 325°.
2. Prepare a 13"x9" baking pan, lining it with aluminum foil. Place two sheets of foil in the pan at right angles to each other extending several inches beyond the edges of the pan. This "sling" will help remove the brownies.
3. Chop the walnuts, medium, and roast them on a baking sheet until fragrant, 5 to 8 minutes.
4. In a medium bowl, whisk together flour, salt, and baking powder.
5. Break up the chocolate and the butter and carefully melt them together in the microwave oven (do not burn the chocolate) until completely smooth.
6. Whisk in the sugar.
7. Whisk in the eggs, one at a time.
8. Whisk in the vanilla extract.
9. Fold in the flour mixture in three equal portions, mixing until the batter is smooth and homogeneous.
10. Spray the foil-lined baking pan with vegetable spray and pour in the batter.
11. Smooth the batter with a spatula and distribute the walnuts evenly over the surface.
12. Bake until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, 30-35 minutes.
13. Cool the brownies on a rack to room temperature, about 2 hours.
14. Using the aluminum foil, remove the brownies from the pan and cut them into 2" squares. (A pizza wheel does this very nicely.)

Line a 13"x9" baking pan with aluminum foil.

Toast chopped nuts at 325° until fragrant.

Whisk together flour, salt, and baking powder.

Carefully melt together the chocolate and butter in the microwave oven.

Whisk in the sugar.

Whisk in the eggs, one at a time, then whisk in the vanilla extract.

Fold in the flour mixture in three equal portions.

Spray the baking pan with vegetable oil, spread the batter with a spatula, and sprinkle on the nuts.

Bake until a toothpick inserted in the center comes out with just a few moist crumbs.

Recipe: Broccoli Salad

This recipe comes from my sister, Dena, who got it from a co-worker around 1990 when working at a nuclear power plant (of all places). It is been a favorite of her family ever since. I served it with Sunday Dinner on May 4, 2013. Serves 3-4.

Ingredients 

 

1 bunch fresh broccoli
½ cup shreddedmozarella cheese
&frac12. pound bacon
1 cup mayonnaise
&frac12. cup sugar
1½ tablespoons distilled vinegar

Instructions

1. Fry the bacon until crisp, drain and cool on paper towels, then crumble.
2. Clean and cut the broccoli into bite-sized florets, discarding the stem.
3. In a medium serving bowl, mix together the broccoli, cheese, and bacon.
4. In a small bowl, which together the mayonnaise, sugar, and vinegar.
5. Mix the dressing into the broccoli mixture and serve immediately.

Fry the bacon until crisp, drain, and crumble.

One bunch (or is is a head?) of broccoli.

Cut it  into individual florets, discarding the stalk.

Mix the broccoli, bacon, cheese, and dressing, then serve immediately.

Recipe: Grilled Baby Back Ribs with Lime Glaze

Based on a recipe for Quick Weeknight Ribs from the May 2013 issue of Cook's Illustrated.  I served it with Sunday Dinner on May 4, 2013. Serves 6.

Ingredients 

1 rack baby back ribs (1-pound)
2 tablespoons table salt
Glaze
⅔ cup lime juice
⅓ cup ketchup
¼ cup packed brown sugar
1 teaspoon salt

Instructions

1. Cut the ribs into three equal-sized pieces.
2. Add the salt to 2½ quarts of water to a dutch oven.
3. Submerge the ribs in the brine.
4. Bring the brine to a simmer on high heat then reduce the heat to low and simmer until the internal temperature of the ribs is 195°, about 20 minutes.
5. As the ribs simmer, heat the gas grill using medium-high heat.
6. In a small bowl, whisk together the lime juice, ketchup, brown sugar, and salt.
7. Remove the ribs from water and pat dry with paper towels.
8. Brush both sides of the ribs with the glaze and grill, with the grill cover open, flipping and rotating the ribs. 
9. After 10 minutes brush the ribs with the glaze again and continue cooking until the glaze is caramelized, about 20 minutes total.
10. Remove the ribs from the grill to a cutting board, tent loosely with aluminum foil, and rest for 10 minutes.
11. Cut between bones and serve.

Cut the rack of ribs into three pieces.

Submerge in salted water and simmer.

Mix together lime juice, ketchup, brown sugar, and salt to make a glaze.

Brush both sides of the ribs with glaze.

Grill until the glaze is caramelized and the meat tender.