Croissant French Toast

Best French toast ever, period.  Wish I could claim to have invented it, but that honor goes to my mother-in-law Jeanne.  Apparently there was a morning where some old croissants were the only bread around, and the rest is history.  They become tender without losing their structure, they brown beautifully, and of course they're chock full of buttery goodness.

These don't require top-notch croissants -- we've used ones from Costco and Food Lion so far.  You want to halve them through the equator, so you expose a lot of the inside surface.  If they're small, you can cut them not-quite-through, so you get a butterfly shape.  The rest of the recipe is pretty standard.  You just want to dunk them into the custard, let the excess drip off, and then put them in the pan.  If you leave them soaking, (1) you'll need more custard and (2) they may fall apart.

Heat a griddle or 12" skillet over medium.  In a medium bowl, whisk

1. 3 eggs
2. 1 c milk
3. 1 T sugar
4. salt, cinnamon, and nutmeg to taste

Into this mixture, dip

1. croissants, halved

Fry croissants in batches in a few tablespoons of butter until nicely browned on both sides.  Hold in warm oven until ready to serve.  Serve with syrup or cinnamon sugar.

Takeout Asian Chicken

A work-in-progress recipe that's a little like General Tso's, my favorite take-out dish.  Sauce inspired by Mean Guy's, though I'm curious if I could incorporate some tamarind paste for a different twist...

Whisk together

1. 1 egg white
2. splash soy sauce

Mix to coat

1. 1 lb. chicken breast, large cubes

Drain chicken and coat in

1. 1 c seasoned flour

Pan fry over medium-high heat until crispy, golden brown, and done through.  Remove to clean bowl.

Meanwhile, in a small bowl, whisk

1. 4 T sugar
2. 4 T soy sauce
3. 2 T rice vinegar
4. 2 T water or white wine
5. 1/4 t Better Than Bullion Chicken concentrate
6. sriracha, to taste

Cook in the now-empty pan until thickened into a glaze, a few minutes.  Pour over fried chicken and toss to coat.  Serve with rice and green vegetables (broccoli, snap or sweet peas, etc).  To have everything done at the same time, start white rice just prior to heating the pan for the chicken.

Beautiful Burger Buns

This is straight out of the King Arthur Flour Baker's Companion, a fantastic cookbook.  Despite the name, they also make killer hotdog buns.  Originally appearing on the Internet courtesy of "Moomie" (Ellen Dill), many of the versions turned up by Google are just too dry, and hence too dense.  Here's my take on the recipe:

In the large bowl of a stand mixer, whisk together:

1. 14 oz (about 3 c) all-purpose flour
2. 1.75 oz (1/4 c) sugar
3. 1 t salt
4. 1 T instant / rapid-rise yeast (yes, really:  1 full tablespoon)

Whisking at this step avoids clumping when the liquid is added.  For onion rolls, add 1 t onion powder and 1/2 t dried minced onion.  Instead of King Arthur flour, I actually prefer a generic, slightly softer all-purpose flour in this recipe, strangely enough.  Now add:

1. 8 oz (1 c) warm water
2. 1 large egg
3. 1 oz (2 T) butter, melted

Mix with the dough hook until smooth, soft, and well-mixed, about 5 minutes.  It will be too wet to kneed easily by hand, so the mixer is really helpful here.  Scrape down the bowl, cover with plastic wrap, and let rise for 1 hour.

Flour the dough generously and scrape onto the counter.  Divide into 8 equal pieces for burger buns, 12 for hotdog buns.  Shape into balls and flatten (or stretch out) and place on a baking sheet fitted with a Silpat or parchment.  (Use flour to keep them from sticking to you, but only as much as necessary.)  Let rise 30-40 minutes.  They'll stick to any kind of covering, so I use some tall cooling racks and kitchen towels to make a no-touch "tent" over the rolls.  Bake at 375 F for ~14 minutes, until golden.  Optionally, brush with 1T melted butter when they come out.  For sesame or poppy seed rolls, brush with egg wash prior to baking and then sprinkle on the seeds.  Like all breads, these are best the same day, but they do freeze well.

Creamed Spinach

The last year, I've really been into kale. It all started with this recipe on Orangette. And this time of year, Papa Spuds has great kale available every week.

Unfortunately, pregnant women get random cravings and aversions, and kale is currently on Katy's naughty list. So we ordered spinach instead, which would be fine -- but this was not your tender, sweet, salad-ready baby spinach. This was rugged, leathery, muddy spinach that had been fighting off the cold weather tooth and nail.  Mature spinach, to put it delicately.  I was worried it was going to be inedible, actually.

Creaming saves the day.  There's no magic chemistry to creaming spinach (or corn, which also loves to be creamed).  But it sure is delicious.  This is a fairly high fat version, which doesn't hurt the deliciousness of course, but you could eliminate the butter and replace the cream with milk and it would still be fine.  The cornstarch gives body to the sauce, which is particularly important for the low-fat version.
In a medium pot, cook until wilted, stirring contantly

1. 1 large bunch spinach with stems, washed, dried, and coarsely chopped (about 8 oz.)
2. 1 T butter
3. salt to taste

I think you can skip this step and immediately add the next ingredients, but this is the way I actually tried it last night.  If you're omitting the butter, definitely skip ahead -- don't try wilting the spinach in a dry pot.  Whisk together

1. 1/2 c half-and-half
2. 1 1/2 t cornstarch
3. fresh ground black pepper
4. few grates fresh nutmeg
5. 1/4 t smoked paprika

It's important to blend the cornstarch into the cold cream before heating, so that it doesn't clump.  Stir into the spinach and simmer over low heat, covered, until the spinach is tender and the sauce is thickened, about 10 minutes.  You could replace the paprika with a little cayenne, or some Tabasco, or a touch of chipotle puree -- anything spicy.  But it really needs that little touch to wake it up.  The same basic recipe also works for corn, although I'd drop the spices and stick to salt and pepper.

As a footnote, cornstarch is a really useful thickener.  Like flour, the starch molecules unwind and thicken the liquid they're suspended in when heated to near boiling.  But unlike flour, which generally has to be cooked in a roux to get rid of the raw taste, cornstarch doesn't taste like much of anything.  It's also quite efficient as a thickener -- you need about 1 T cornstarch per cup, as opposed to 2 T of flour.

Like oil and water

Like oil and water -- that's how I get along with French cooking.  Not that I don't respect the French.  But many of their best dishes require exacting technique, and I'm usually too lazy or too klutzy for anything that precise.  So while my good friend Brian can whip up a lovely vinaigrette the proper traditional way, I was all too happy to discover a cheat.

Most French sauces that blend oily things and watery things have the benefit of egg yolk to hold them together -- hollandaise, bearnaise, mayonnaise.  The lecithin in the egg acts as an emulsifier to allow one of the liquids to "dissolve" in the other, much like soap allows cooking grease to "dissolve" in dish water.  Vinaigrettes are not so lucky -- they have oil, vinegar, and maybe little mustard.  (The mustard helps a little, but not nearly as much as egg yolk.)  So getting a smooth, relatively stable vinaigrette requires adding the oil very slowly and whisking quickly, so that it's so finely broken up it takes at least a few minutes to separate out again.  Too much work.

The folks at Cook's Illustrated discovered, however, that a little dab of mayonnaise from the jar in your fridge will make the vinaigrette emulsify quickly and remain stable for more than an hour.  You can be fairly sloppy about your whisking, or even dump everything in a jar and shake, and it still comes out nice.  That's science I can use.

The basic proportions go like this.  If you're diligent with the whisk, the vinaigrette will be smoother, and thus taste less tart -- you can get away with the lesser amount of oil.  If you're lazy like me, I'd recommend 4 T oil.  The "acid" could be wine vinegar, balsamic, lemon juice, etc.

1. 1 T wine vinegar (or other acid)
2. 1/2 t mayonnaise (regular or light)
   
3. 1/2 t Dijon mustard
4. salt and pepper
   
5. 3 - 4 T extra-virgin olive oil (or other oil)

Combine everything but the oil thoroughly, then whisk in the oil.  Although I haven't tried it, I bet you can get away with dumping it all in a jar and shaking thoroughly too.  You don't have to measure the mayo either -- a little dab should be about right.

Cook's offers a half-dozen variations on this theme:  some shallot, some garlic, some herbs, some citrus zest.  But once you know the proportions above, you can really make the rest up as you go along.

Incidentally, contrary to vinaigrette's reputation, this isn't a very "light" dressing -- it's mostly oil.  It should have about 180 fat calories per 2 T serving.  On the other hand, I made homemade Ranch the other night, and between the lite mayo and the 1% buttermilk, I figure it had quite a lot less fat in it than most of the commercial dressings in my fridge -- somewhere south of 30 fat calories per serving.  (And it tasted good, unlike "lite" Ranch.)  But that's the subject of another post...

Baby Meatballs

As in, meatballs for a baby, not cute little meatballs. These are one of the few proteins Evan will eat, and I can see why -- they're really quite delicious, no matter how old you are. The trick is in the grated apple and in breading them before cooking. The recipe is from First Meals by Annabel Karmel.

In a mixing bowl, combine

1. 1 lb. ground beef
2. 1 onion, finely chopped
3. 1 T chopped fresh parsley (optional)
4. 1 chicken bouillon cube dissolved in 2 T hot water (Mmmm, MSG!)
5. 1 small apple, peeled and coarsely grated
6. 1/2 t Worcestershire sauce
7. pinch brown sugar
8. salt and pepper, to taste

Mix thoroughly, then shape into about 24 meatballs. Roll in all-purpose flour to coat, then saute in a little olive oil until browned on all sides and cooked through.

These keep for a few days in the fridge, or you can put them in a plastic container and freeze them. It's easy to take out 1 or 2 frozen meatballs and heat them for ~30 seconds in the microwave for instant baby dinner!

Sausage, roasted red pepper, and spinach torta rustica

A really easy and delicious recipe I clipped from Bon Appetit. The substitutions (frozen spinach, half-and-half) are mine. I suspect you could substitute some cheap Swiss for the Fontina to reduce the cost some more, as the cheese is pretty easily the most expensive ingredient.

Butter a 8x8 glass baking dish and line with

1. 16 (1/4") baguette slices

Combine and add to dish

1. 12 oz fresh baby spinach leaves, wilted in 1T butter or 10 oz frozen spinach, squeezed dry
2. 1 lb. sweet Italian sausage, casing removed and sausage browned
3. 1 c (4 oz) grated Fontina cheese
4. 3/4 c diced drained roasted red peppers (from a jar)

Whisk together and pour over top

1. 6 eggs
2. 1 c heavy cream + 1 c whole milk or 2 c half-and-half
3. 1 t salt
4. 1/4 t pepper

Sprinkle with

1. 1/2 c (2 oz) grated Fontina cheese (1.5 c / 6 oz total)

Bake at 350 F for 55 minutes. Let cool 15 minutes before serving.

Sweet & Spicy Pecans

This is a simple recipe that I had over the holidays, staying with my in-laws. The pecans are good as a snack or for adding some crunch to a green salad.

In a medium bowl, beat with a fork until slightly foamy

1. 1 egg white

Add

1. 2 c pecan halves

In another bowl, combine

1. 1/2 c sugar
2. 1 1/2 t salt
3. 1 1/2 t chili powder
4. 1/2 t cinnamon
5. pinch cayenne

Pour over nuts and toss to combine. Transfer nuts to a baking sheet lined with parchment paper or a Silpat, leaving behind as much coating as possible. Use fingers to spread nuts into a single layer, separating them slightly. Bake at 300 F for 30 minutes.

Thai glazed carrots

Carrots? Yes, carrots. I like them in things -- stir fries, pilaf, couscous. And they're fine for snacking, with dip or hummus. But on their own, cooked, I always thought of them as bland and mushy, not far removed from baby food. Even the carrots in ginger ale recipe was a little bland.

These carrots are much nicer: a little tangy, a little sweet (not too much), even a little spicy. And since Katy and I are really trying to watch our food budget, it doesn't hurt that they're 75 cents a pound and used things I had in the refrigerator anyway. (They got created in a what-have-we-got-in-the-fridge moment one night.) They dirty up only one pan and one spoon, which is a big plus in my book. Plus, any vegetable that brightly colored has to be good for you, right?

I used some lemongrass paste from a tube that I had left from some other recipe, when the grocery store didn't have fresh. But I think real lemongrass would be good here too. Ginger would also be nice and would probably be a perfectly respectable substitute.

The Key limes were also a bargain at ~$3 for a whole bag. Although the Key lime cupcakes looked and tasted like playdough, the rest of the limes kept nicely in the refrigerator and made themselves appreciated at several meals later in the week.

This technique is from The Best 30-Minute Recipe, but the flavors are mine. The amounts below are guesses, because I wasn't measuring when I made this :)

Thai glazed carrots

In a large skillet over medium heat, combine

1. 1 pound carrots, peeled and cut into coins on the bias (about 4 large carrots)
2. 1/3 cup water
3. 1 T sugar
4. 1/2 t salt
5. 1 t hot Asian chili or chili-garlic sauce
6. 2 t lemongrass (paste or fresh), or fresh ginger

Cover and steam until carrots are just tender when poked with the tip of a sharp knife. Remove lid and stir in

1. 1 T butter
2. 2 T sugar

Increase heat and cook, stirring, until carrots are tender (but not mushy) and glaze is thickened and lightly caramelized. Remove from heat and toss with

1. juice of 2 Key limes, or 1/2 - 1 regular lime

Goes nicely with a variety of things, even if the rest of the meal isn't Asian.

Easy Chocolate Peanut Butter Chip Bars

Well, I guess the title says it all. Nice bar cookies that ridiculously easy to make. Not healthy by any stretch, but tasty.

Preheat oven to 350 degrees. In 9" x 13" pan in oven, melt

1. 1 stick (1/2 c) butter

Sprinkle evenly over butter

1. 1 1/2 cup graham cracker crumbs

Pour evenly over crumbs

1. 1 (14oz.) can sweetened condensed milk

Top with

1. 1 (12 oz.) package semi-sweet chocolate chips
2. 1 cup peanut butter chips

Press down firmly. Bake 25 to 30 minutes until lightly browned. Cool and cut into bars. Makes 24 to 36 bars.
I learned the hard way I would spray the pan with Pam next time I make these.

Spicy Chicken with Green Onions

A yummy little recipe from a tiny book called "Bon Appetit Quick & Delicious". It definitely is hot, though, so you really have to serve it with some creamy coleslaw.

In a small bowl, whisk together

1. 2 T olive oil
2. 1 T hot pepper sauce (Tabasco, Texas Pete, etc)
3. 2 t honey
4. 1 green onion, minced

Save 2 T of this mixture and pour the rest into a zip-top bag with

1. 2 boneless skinless chicken breasts

Let sit at room temperature for 10 minutes, then remove and grill along with

1. remaining green onions from the bunch, lightly salted

until done. Place on top of or alongside coleslaw and top with reserved marinade.

Cole slaws

Mmm, cole slaw. Both the recipes here make enough for 1 lb. of shredded cabbage, which I usually buy pre-cut as a package of tri-color slaw from the grocery store. Gudda's recipe is creamy and savory; not really my favorite, but recorded for here for posterity. I suspect it's pretty typical Pennsylvania Dutch. The other is my creation, modeled after the NC slaws I associate with church pig-pickin's and carry-out fried chicken. It should sit in the fridge for at least 24 hours, so the sugar can draw some water out of the cabbage -- otherwise the dressing is too heavy and too sweet.

Gudda's Cole Slaw

1. 1/2 c mayonnaise
2. 2 T cider vinegar
3. 1 T grated onion
4. 1/2 t celery seed
5. 1 t sugar
6. 1/2 t salt
7. 1/8 t pepper

My Sweet White Slaw

1. 1/2 c mayonnaise
2. 1/4 c sugar
3. 2 T white wine
4. 2 T white wine vinegar
5. salt, pepper, celery seed