Recipe: Challah

Based on a recipe December 2006 recipe from Cook's Illustrated.  Prepared on April 21, 2013. 

Challah is an enriched Jewish bread, similar to brioche, and traditionally braided. There are many different ways to braid the dough, here a large 3-braid serves as the base for a smaller 3-braid.

Ingredients 

15 ounces (3 cups) unbleached all-purpose flour plus up to ½ cup
¼ cup sugar
2¼ teaspoons instant yeast (or 1 envelope)
1¼ teaspoons table salt
3 large eggs
4 tablespoons unsalted butter
½ cup plus 1 tablespoon warm water (approximately 110°)
1 teaspoon poppy seeds or sesame seeds (optional)

Instructions

1. Melt the butter.
2. Separate one of the eggs. 
3. In a small bowl mix egg white with 1 tablespoon water, cover, and refrigerate.
4. In a medium bowl, whisk together 15 ounces flour, sugar, yeast, and salt.
5. In a standing mixer, mix together 2 eggs, egg yolk, melted butter, and ½ cup warm water.
6. Add the flour mixture and knead at low speed until a dough ball forms, about 5 minutes. Add up to ¼ cup additional flour, a little at a time as needed, so the dough doesn't stick.
7. Transfer the dough to a lightly oiled bowl, turn to oil the dough on all sides, cover, and let rise until doubled, 1½ to 2 hours.
8. Gently press the dough to deflate it, cover, and let rise until doubled again, 40 to 60 minutes.
9. Follow these on-line instructions to braid the dough and form a loaf. 
10. Cover the loaf with plastic wrap and let it rise until it becomes puffy, 30 to 45 minutes.
11. With a rack in the lower middle position, heat oven to 375°.
12. Brush the loaf with the egg wash and, if using, sprinkle the loaf with sesame or poppy seeds.
13. Bake until golden brown and the internal temperature is 190°.
14. Cool on wire rack before serving. 

 

Make an egg wash with one egg white and some water.

Mix flour, sugar, yeast, and salt.

In standing mixer, mix melted butter, two eggs plus a yolk, and warm water.

Add flour mixture and knead until a ball forms.

Transfer to a lightly oiled bowl and rise until doubled in volume.

Gently deflate the risen dough and let rise until doubled again.

Divide the dough into two pieces, one twice as large as the other.

For a three-braid loaf from each piece of dough.

Apply the egg wash to the larger loaf, place the smaller loaf on top, apply the egg wash and sprinkle with seeds.

Bake at 375° until golden brown with an internal temperature of 190°.

Recipe: Crispy Oatmeal Chocolate Chip Cookies

Based on a recipe for "Crispy Oatmeal Chocolate Chunk Cookies" from Patty's Food.  Prepared on April 20, 2013. Makes 21 cookies.

Ingredients 

6 ounces (1⅓ cups) all-purpose flour
½ teaspoon baking soda
10 tablespoons (1¼ sticks) unsalted butter
½ cup rolled oats
½ cup sugar
¼ cup packed dark brown sugar
2 tablespoons plus 1 teaspoon light corn syrup
2 tablespoons milk
½ teaspoon coarse salt
7 ounces large bittersweet chocolate chips or chunks

Instructions

1. Melt the butter and set it aside to cool.
2. In a small bowl, whisk the flour and baking soda.
3. In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.
4. Stir in the flour mixture until combined.
5. Stir in the chocolate chips until evenly distributed.
6. Cover the bowl and chill it in the refrigerator for at least 30 minutes or as long as overnight.
7. Preheat the oven to 325° with racks in the lower middle and upper middle positions.
8. Using a #24 disher (2⅔ tablespoons), place 5 or 6 well spaced mounds of dough on a baking sheet lined with parchment paper. Return any remaining dough to the refrigerator.
9. With your hand, flatten the dough balls into 3-inch diameter circles.
10. Bake, switching and rotating the pans half way through, until the cookies are dark golden brown, about 14 minutes.
11. Cool the cookies on the baking sheets for a few minutes then transfer them to wire racks.
12. Snack on the left over chocolate chips while the cookies cool.

Whisk together flour and baking soda.

Whisk together melted butter, rolled oats, sugars, corn syrup, milk, and salt.

Stir in the flour mixture.

Stir in the chocolate chips (or chunks).

Place 5 or 6 balls of dough on a lined baking sheet.

Flatten them then bake at 325°.

Bake until dark golden brown, about 14 minutes.

Recipe: Quick Grilled Chicken Breasts with Grilled Cherry Tomatoes

Based on a recipe from The America's Test Kitchen Quick Family Cookbook, p. 279.  Prepared for dinner on April 6, 2013. Serves 8-10.

This is an easy method for grilling chicken breasts. In addition, it is a great way to enhance the flavor of sometimes-bland supermarket cherry tomatoes, turning them into a simple yet delightful side dish.

Ingredients 

24 ounces cherry tomatoes
2 tablespoons extra-virgin olive oil

6 tablespoons extra-virgin olive oil
Fresh basil
2 tablespoons red wine vinegar
2 garlic cloves

4 bone-in split chicken breasts, approximately 12 ounces each
Salt and black pepper

Instructions

1. Prepare the tomatoes: Toss tomatoes with 2 tablespoons oil.
2. Thread the tomatoes onto metal skewers through the stem end.
3. Prepare the vinaigrette: Chop the basil so you have ¼ cup of chopped fresh basil.
4. Mince the garlic using a garlic press.
5. Whisk together the oil, basil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Prepare the chicken: Cut each split breast in half crosswise and trim excess fat and skin.
7. Pat dry and season with salt and pepper.
8. Preheat a gas grill: turn all of the burners on high and close the lid, about 15 minutes.
9. Clean the grill grates and apply a vegetable spray that is formulated for use on the grill.
10. Turn off all but the primary burner which should remain on high or adjusted to maintain a temperature of 350°.
11. Place the chicken on the hot side of the grill and cook until lightly browned, about 3 minutes per side.
12. Move the chicken to the cool side of the grill with the thicker sides of the chicken closer to the hot side of the grill.
13. Cover and cook, turning and rotating the meat as needed, until the internal temperature is 160°, 15-30 minutes depending on your grill.
14. Transfer the cooked chicken to a platter, tent loosely with aluminum boil, and rest for 5 minutes.
15. Grill the tomatoes: Place the tomatoes on the hot side of the grill.
16. Cook the tomatoes until lightly charred and blistered, turning as needed, about 5 minutes.
17. Drizzle chicken and tomatoes with the vinaigrette and serve.

 

Toss cherry tomatoes in Extra Virgin Olive Oil (EVOO) and thread onto metal skewers.

Whisk together EVOO, red wine vinegar, minced garlic, chopped basil, salt, and pepper.

Trim chicken breasts, cut in each in half, pat dry, and season with salt and pepper.

Brown both sides of the chicken over direct heat then cook on indirect heat to an internal temperature of 160°.

While the chicken rests, cook the tomatoes over direct heat, turning as needed, until blistered and lightly charred.

Drizzle the chicken and tomatoes with the vinaigrette and serve.

Recipe: Skillet Tamale Pie

Based on an October 2006 recipe from Cook's Illustrated.  Prepared for dinner on March 17, 2013. Serves 6.

Instead of using buttermilk for the cornbread topping you can use a powdered buttermilk substitute. Following the directions on the can, add the powder to the flour mixture and whisk the egg together with water.

Ingredients 

Tamale filling 

 

2 tablespoons vegetable oil
1 medium onion
2 tablespoons chili powder
Table salt
2 cloves garlic
1 pound lean ground beef
1 15.5 ounce can black beans
1 14.5 ounce can diced tomatoes 
3 ounces (1 cup) shredded cheddar cheese 
Fresh cilantro leaves
Ground black pepper

 

Cornbread topping

3¾ ounces (¾ cup) unbleached all-purpose flour

¾ cup yellow cornmeal

3 tablespoons sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon table salt

¾ cup buttermilk

1 large egg

3 tablespoons unsalted butter

Instructions

1. With a rack in the middle position, heat an oven to 450°.
2. For the tamale filling: Mince the onion.
3. Mince the garlic with a garlic press.
4. Drain and rinse the black beans.
5. Drain the tomatoes.
6. Prepare 2 tablespoons of minced fresh cilantro leaves.
7. In a 12-inch oven-proof skillet, heat the oil over medium until shimmering.
8. Add the onion, chili powder, and ½ teaspoon salt and cook until the onion is softened, about 5 minutes
9. Add the pressed garlic and cook until fragrant, about 30 seconds.
10. Add the beef, beans, and tomatoes and simmer until no pink remains in the meat, breaking up the beef with a spoon, about 5 minutes.
11. Stir in the shredded cheese and cilantro and season to taste with salt and pepper.
12. For the cornbread topping: Melt and cool the butter.
13. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
14. In a second bowl, whisk together the buttermilk and egg.
15. Stir the buttermilk mixture into the flour mixture until combined.
16. Stir in the melted butter until combined.
17. Spread the cornbread mixture evenly over the surface of the tamale filling.
18. Bake until a toothpick inserted in the center of the cornbread comes out clean, 10-15 minutes.
19. Serve.

Mince the onion, garlic, and cilantro.

Rinse and drain the beans, drain the tomatoes.

Cook the onion with salt and chili powder then add and cook the garlic.

Add beef, beans, and tomatoes and cook until the beef is no longer pink.

Stir in the grated cheese and chopped cilantro.

For the topping prepare the dry ingredients, melted butter, and egg/buttermilk mixture.

Stir the buttermilk mixture into the flour mixture.

Then stir in the melted butter.

Spread the cornbread batter evenly over the tamale mixture.

Bake at 450° until the cornbread is cooked, then serve.

Recipe: Peanut Butter Sandwich Cookies

Based on a March 2012 recipe from Cook's Illustrated.  Makes 20-24 cookies. Read my story about making these cookies in Sunday, Dinner for Two.

Ingredients

6¼ ounces (1¼ cups) raw peanuts
3¾ ounces (¾ cup) all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
3 tablespoons unsalted butter
½ cup creamy peanut butter
½ cup sugar
½ cup packed light brown sugar
3 tablespoons whole milk
1 large egg

Peanut butter filling

¾ cup creamy peanut butter
3 tablespoons unsalted butter
4 ounces (1 cup) confectioners' sugar

Chocolate filling

½ cup creamy peanut butter
6 ounces milk chocolate
4 ounces (1 cup) confectioners' sugar

Instructions

1. Heat an oven to 350° with racks in the upper middle and lower middle positions.
2. Toast the raw peanuts on a rimmed baking sheet for 5 minutes.
3. Allow the peanuts to cool then remove any skins by pinching the nuts between your thumb and forefinger.
4. Using a food processor, pulse the peanuts until they are finely chopped, about 8 pulses.
5. Whisk together the flour, baking soda, and salt.
6. Melt 3 tablespoons butter.
7. Whisk the melted butter, peanut butter, sugar, brown sugar, milk, and egg together in a second bowl.
8. Stir the flour mixture into the peanut butter mixture until well combined.
9. Stir the chopped peanuts into the dough.
10. Line two rimmed baking sheets with parchment paper.
11. Drop 12 mounds of dough onto each baking sheet using a 1 tablespoon measuring spoon or #60 disher.
12. Dampen your fingers with water and flatten each mound of dough into a 2" diameter circle.
13. Bake, switching and rotating the baking sheets half way after 8 minutes, until the cookies are deep golden brown and firm to the touch, 15-18 minutes.
14. Remove the baking sheets from the oven and cool for 5 minutes on a wire rack.
15. Move the cookies from the baking sheets to a wire rack and let them cool completely before adding the filling, about 30 minutes.
16. Repeat with the remaining dough.
17. For the peanut butter filling: warm the peanut butter and butter in the microwave until the butter is melted.
18. Stir in the confectioners' sugar until well combined.
19. Put 1 tablespoon of warm filling on the bottom (flat) side of a cookie. Place a second cookie on top of the filling (flat side down) and press gently until the filling spreads to the edge of the cookies.
20. Cool the cookies until the filling is set, about 1 hour.
21. For the chocolate filling: follow the instructions above but chop the chocolate and add it to the melted peanut butter and stir until melted.

Toast the raw peanuts and remove the skins.

Chop the peanuts in food processor.

Whisk together flour, salt, and baking soda.

Whisk together melted butter, peanut butter, sugar, brown sugar, milk, and egg

Stir the flour mixture into the peanut butter mixture.

Stir in the ground peanuts.

Measure 1 tablespoon mounds of dough.

With moistened fingers, flatten the dough into 2-inch circles.

Bake until firm to the touch then cool.

For the filling, warm butter and peanut butter in the microwave.

Stir in confectioners' sugar.

Add 1 tablespoon filling between two cookies.