Oven-fried (Herbed) Potatoes

Oven-fried (Herbed) Potatoes - made November 14, 2010 from Cookwise by Shirley Corriher (Book #10)

Many years ago, I read Fast Food Nation and watched Supersize Me in the same timeframe.  Needless to say, it put me off fast food almost permanently.  I went from having it once or twice every couple of weeks to once or twice a year, if that.  It's not that I really enjoyed fast food itself but the convenience couldn't be beat, especially since you can't turn the corner without tripping over a MacDonalds, Burger King, Wendy's, Carl's Jr, Jack in the Box - well, you get the picture.  One thing I do miss from having given up fast food though are french fries.  You know the kind I mean: crisp on the outside, mealy inside.  Yes, they're bad for you.  Yes, they're good. 

My coworkers at my first job after college used to make fun of me for blotting each individual fry with a napkin to absorb some of the grease.  I liked the crunch.  But I didn't like the grease.So oven-fried potatoes seem like a good way to go.  This recipe is from Cookwise by Shirley Corriher.  In the section with this recipe, Shirley explains the benefits of chilling the potatoes ahead of time because it helps the starch turn into sugars which help with the crunchiness in baking.  I was just glad this recipe both forced me to use my steamer that I've had for a couple of years and never used and gave me a chance to have "french fries" again.

I put the "herbed" part in parentheses in the title because I didn't follow the recipe exactly.  I had gotten the potatoes last week and have had them in my refrigerator for 7 days instead of overnight like I had originally planned because I kept forgetting to buy rosemary and Parmesan cheese.  I gave up on remembering and decided to make these as plain home fries without the herb and cheese.  They turned out pretty well that way.  Because I tossed the potato sticks with the olive oil, salt and cayenne pepper, they're already pretty well-flavored/salty so I didn't need to add additional salt when I was eating them.  The main thing I did wrong though was not to spray the foil-lined baking pan with nonstick cooking spray.  I figured because the potato sticks were tossed with olive oil, that would be enough to prevent sticking.  Wrong.  Every single one of them stuck to the foil.  I had to pry some of them loose, hence the very amaterish appearance.  Didn't stop me from eating them though.  The potato sticks were crunchy on the outside and some of the bigger pieces had that nice mealy texture inside.  My knife skills are deplorable so I ended up cutting different sizes of potato sticks and some baked into crisp little sticks while others were the size and texture of steak fries.  Clearly, my standards for cooking "real food" are lower than my standards for baking.  Nevertheless, I liked this recipe and would make it again, preferably next time with a nice juicy teriyaki burger.

2 large (1 ½ to 2 pounds) Russet Burbank (Idaho) baking potatoes

Nonstick cooking spray

1 tablespoon olive oil

2 teaspoons salt

¼ teaspoon cayenne

2 teaspoons finely minced fresh rosemary

¼ cup freshly grated Parmesan

1.        Place the potatoes, unpeeled, in the refrigerator for a day or two.  When ready to cook, scrub but do not peel, and cut into fat French fry sticks.  Rinse well under running water.

2.       Preheat the oven to 450˚F.  Spray a baking sheet with nonstick cooking spray. (Don't skip this part and make a mess like I did.)

3.       Steam the potato sticks for 8 minutes.  Pat dry.  Stir together the olive oil, salt, cayenne, and rosemary in a medium bowl.  Add the potato sticks and toss well to coat.  Arrange in a single layer on the baking sheet.  Bake until lightly browned, about 1 hour.

4.       Sprinkle the Parmesan over the potatoes and return to the oven just long enough to melt the cheese, about 4 minutes.  Taste and add salt as needed.  Serve immediately.

Stovetop Double Chocolate Pudding

Stovetop Double Chocolate Pudding - made November 7, 2010 from The Weekend Baker by Abigail Dodge (Book #9)

Pudding has never been one of my comfort foods.  That spot goes to spaghetti and meatballs, potato cheese soup, warm homemade bread with butter and warm chocolate chip cookies with vanilla ice cream.  But the early nightfall combined with cold and rainy weather made me feel like warm chocolate pudding was an appropriate and comforting dessert.  I’ve actually never really made pudding before, probably because I’m not much of a pudding eater.  If I’m going to eat something with that consistency, I’d rather eat ice cream.  But I’m trying to vary my baking repertoire so I did get out of my comfort (haha) zone and give this recipe a whirl.  It didn’t hurt that I also had some milk to use up.  I think half my baking experiments are driven by using up ingredients before their expiration date.

As with anything else, the quality of your ingredients is the biggest factor in how well something tastes or turns out.  I used Ghirardelli semisweet chocolate for this one and also Pernigotti cocoa.  Past experience has taught me that using that much Pernigotti would make for a very rich, chocolaty product so I actually combined the Pernigotti with an almost-equal amount of Hershey’s cocoa.  Yes, the bland Hershey’s cocoa I’ve dissed in the past.  Why?  Because it would temper some of the rich chocolatey-ness from the Pernigotti while still meeting the cocoa requirement.  It worked too as while the end result was definitely chocolatey, it wasn’t too chocolatey.  It’s all about personal preference though so if you have a high tolerance for chocolate, then go all the way with the good cocoa.  This version was enough for me to be satisfied after a few spoonfuls.

One important step in the directions – make sure you follow the directions to start with a small amount of milk to make the paste with the dry ingredients before you add the rest of the milk.  If you don’t, it’ll be too difficult to combine the dry and liquid ingredients together to make a smooth, lump-free pudding.  I may shortchange the frying time of the chicken but I take the combining of pudding ingredients seriously.  Also, keep whisking as the directions say as that’ll help avoid lumps from forming in the pudding too.  This is just like making pastry cream where it’s important to have smooth consistency and no lumps.

¾ cup granulated sugar

1/3 cup cornstarch

1/3 cup unsweetened natural cocoa powder, sifted if lumpy

¼ teaspoon table salt

3 ½ cups whole milk

4 ounces semisweet, bittersweet, or milk chocolate, chopped

1 teaspoon vanilla extract

1.        In a medium, heavy saucepan, combine the sugar, cornstarch, cocoa powder, and salt.  Whisk until well blended.  Pour in about ½ cup of the milk and whisk until the mixture is smooth.  (Don't cheat this step or else you'll end up with a lumpy mixture.) Whisk is the remaining milk.

2.       Set the pan over medium-high heat and cook, whisking constantly, until the mixture comes to a full boil.  Boil for 1 minute and then remove from the heat.  Add the chocolate and vanilla and whisk until the chocolate is melted and the pudding is smooth.  Pour into serving bowls.  Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.  Let cool slightly and serve warm, or refrigerate until room temperature or cold.  

Storage: Cover and refrigerate the cooled pudding for up to 4 days.

Pound Cake

Pound Cake - made November 6, 2010 from Little Cakes by Susan Waggoner (Book #8)

This is a nice, basic vanilla pound cake recipe.  If you need to use up some milk or need a quick cake for a tea or snack, this is a good recipe to use.  As mentioned, I whipped up this pound cake while I had the crispy fried chicken in the oven.  This is from Little Cakes so I felt it was appropriate to make them in little loaf pans.  When I moved, I retired my old mini loaf pans as their nonstick coating was wearing off and my cakes were sticking inside and coming apart when I tried taking them out.  I treated myself to a new set of mini loaf pans from my shopping lifeblood – I mean Amazon – made by Chicago Metallic and tried them out with this cake.  Wow, when they say nonstick, they mean nonstick.  I didn’t even have to run a spatula around these cakes when they came out of the oven.  I just turned the pan over and the pound cake came sliding out, intact.  Gotta love that.

Because this is a pound cake, the texture is dense.  If you’re looking for light, this isn’t it.  But it’s got a good vanilla flavor.  Whenever I make vanilla pound cakes, I usually double the amount of vanilla extract by adding an equal amount of vanilla bean paste as vanilla extract.  Just a personal preference.  While this cake is good, I have to give the nod still to the Best Vanilla Pound Cake recipe by Lisa Yockelson.  That’s still my favorite vanilla pound cake – it’s got more butter flavor.

1 1/3 cups all-purpose flour

¼ teaspoon baking powder, slightly rounded

Pinch of salt

¼ teaspoon vanilla extract

1/3 cup milk

2/3 cup unsalted butter, at room temperature

1 cup sugar

2 large eggs

Two 5 ¾ x 3 ¼” loaf pans or one standard 9 x 5 “ or 8 ¼ x 4 ¼” loaf pan, greased and floured

1.        Measure the flour, baking powder, and salt into a bowl.  Stir to combine and set aside.

2.       Add the vanilla to the milk and set aside.

3.       Cream the butter until very light.  Add the sugar gradually, beating continuously.  (I creamed the butter in my Kitchen Aid mixer until it was soft, about 2-3 minutes, scraping the sides of the bowl a few times.)

4.       Add the eggs one at a time, mixing just until completely blended.

5.       Add one-third of the dry ingredients to the butter-egg mixture, then half the milk, beating after each addition just until combined.  Repeat with the next third of dry ingredients, the rest of the milk and the remainder of the dry ingredients, beating after each.

6.       Pour into prepared pans and bake at 325˚F, about 35 minutes for small loaves, 45 to 55 minutes for larger loaf.  Don’t be alarmed if your golden brown crust splits to reveal a strip of yellow cake – this is desirable in pound cakes.

Crispy Fried Chicken

Crispy Fried Chicken - made November 6, 2010 from Modern Classic Book 1 by Donna Hay (Book #7)

Of the 200+ cookbooks I own, maybe less than 10 are non-dessert books.  This is one of them.  I like Donna Hay’s cookbooks as they’re pretty simple and streamlined.  Not a lot of fuss and the few recipes I’ve tried from her cookbooks have pretty much all turned out.  When you’re cooking-impaired like me, that’s a big deal.   Despite my efforts, I can’t live on cookies and brownies and leftovers from Mom all the time.  Once in awhile I do the adult thing and cook my own food.

 

Fried chicken is one of those things I enjoy eating but it seems easier to get a bucket of chicken from the Colonel or Popeye’s and let someone else do the work instead of making it from scratch myself.  But, thanks to my baking (or cooking) challenge to use all of my cookbooks at least once, I decided to try this recipe from Donna Hay’s Modern Classics Book 1.  The recipe was simple enough – soak chicken in buttermilk overnight, bread it, fry it, bake it.  I could do that.  Two things I varied from the recipe: 1) I couldn’t find Chinese five-spice powder at the grocery store but I did have allspice from previous cooking attempts so I made the substitution.  And 2) for the life of me, I also couldn’t find whole cut-up chicken and actually starting with a whole chicken and cutting it up myself was WAY too advanced for me.  Fortunately, Costco caters to people like me and sell packages of chicken drumsticks so that’s what I used because drumsticks are the best when it comes to fried chicken. 

 

This was pretty easy to make.  I didn’t fry the drumsticks for very long for no other reason than I got impatient hovering over the stove, frying the darn things.  Plus I figured I was going to bake them anyway and that should finish cooking them, right?  I ended up baking them for 30 minutes which is the time it took me to put together a pound cake (next post) and I took them out because I didn’t want my pound cake batter to sit, unbaked, for too long.  The drumsticks turned out fairly well – they were juicy and the coating, while not as crisp as I imagined, was still pretty good.  The nice thing about making oven-fried chicken this way is the oil from the frying dripped off into the baking pan so it was good to think I wasn’t eating as much oil as I normally would had I gone the KFC route.  However, do spray the wire rack you bake the chicken on as they did stick a bit and left some of the coating on them.  I did line the baking pan itself with foil so that helped immensely with cleanup.  The breading/batter didn’t have a lot of flavor and I ended up putting some of the bigger pieces of chicken back into the oven after the pound cake came out as they were still a little pink but overall, this was good enough.  I wouldn’t quite rate it company-ready and would just chalk it up to one of the foods I can make without poisoning myself.

3 ¼ lb whole chicken, cut into 8 pieces

2 cups buttermilk

Peanut oil for deep frying

Flour coating

1 ¼ cups all-purpose flour

1 teaspoon sea salt

½ teaspoon ground chili

½ teaspoon cracked black pepper

1 ½ teaspoons Chinese five-spice powder

1.        Place the chicken pieces in a bowl and pour over the buttermilk.  Cover and refrigerate for 4 hours or overnight. (I left it overnight.)

2.       To make the flour coating, mix the flour, salt, chili, pepper and Chinese five-spice in a bowl (allspice can be substituted).  Remove the chicken from the buttermilk and shake off any excess.  Toss each chicken piece in the flour coating and set aside.

3.       Preheat the oven to 350˚F.  Heat the oil in a deep saucepan over medium-high heat.  When hot, add the chicken pieces a few at a time and cook for 6-8 minutes or until a deep golden color.  As they are cooked, place the chicken pieces on a wire rack in a baking tray.

4.       When all the chicken is fried, place the tray in the oven and bake for 5-10 minutes or until the chicken is cooked through.  I left mine in for 30 minutes to cook the chicken well.  Otherwise, fry it longer and bake it less.

Serves 4

Mocha Chocolate Chips

Mocha Chocolate Chips - made November 3, 2010 from Baking with Julia by Julia Child (book #6)

I have high expectations of any recipe from Julia Child.  I'm sorry to say this recipe didn't live up to them.  I omitted the apricots because a) I don't believe in fruit in cookies, b) I don't like apricots and c) I wanted to make these as a coffee-flavored chocolate chip cookie.

When you strip this recipe down to its core, it's another version of the chocolate chip cookie with the addition of coffee for the "mocha" flavor.  So I made it like I do any chocolate chip cookie: mix up the dough, portion into dough balls, and put in the freezer overnight.  Then I baked them, this time using the convection setting on my new oven.  I was so excited for that convection oven, envisioning the demise of flat, thin cookies.  Because I'm baking with a convec, right?  Well, maybe not.  Turns out even a convection oven won't counter the spread of a cookie if the ingredients are such that the cookies are going to spread regardless of what you do.  Freezing the dough beforehand and baking in a convection oven didn't prevent these from spreading as thin as if I'd baked them without chilling and in a normal oven.  Disappointing.

Despite their appearance, their taste is pretty good, especially if you like coffee or mocha flavors.  One of my coworkers raved about these, loved them and went back for seconds (or thirds).  Another one, not knowing I had made them when I put the cookies out in our communal kitchen, wasn't so complementary.  While I was in the kitchen, she peered at the plate of flat cookies, made a somewhat derogatory comment about their appearance and wondered aloud if someone had tried "microwaving" the cookies.  Sigh.  You have to have a thick skin here.  I could make a comment about not judging a book by its cover (she hadn't eaten any but other people who had liked them) but in reality, appearance does matter when it comes to the food we eat.  We want things to look appetizing - that's part of the dining experience.  I'm more about taste than appearance when it comes to food but I also know presentation and appearance matters.  I may or may not try to tinker with these cookies to make them look better next time.  Although, for the record, I didn't think they looked that bad.  Just flat.

2 cups unbleached all-purpose flour

2 to 3 tablespoons instant coffee powder (according to your taste)

1 teaspoon baking soda

1 teaspoon salt

2 sticks (8 ounces) unsalted butter, cut into chunks

¾ cup granulated sugar

¾ cup (packed) dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 pound chocolate (bittersweet, milk, or white, or a combination), cut into larger than chocolate chip sized chunks

½ pound plump, moist apricots, coarsely chopped (optional)

1.        Whisk the flour, coffee powder, baking soda and salt together in a medium bowl to blend; set aside.

2.       Put the butter in the bowl of a mixer fitting with the paddle attachment and beat at medium speed until the butter lightens in color.  Add the granulated sugar and beat for about 30 seconds, just to blend.  Add the brown sugar and beat for another 30 seconds.  Add the eggs one at a time, beating for a minute after each addition.  The mixture should be light and fluffy; if necessary, beat 1 more minute.  Add the vanilla and beat until blended.

3.       Turn the mixer speed down to low and add the dry ingredients, mixing only until they are incorporated.  Remove the bowl from the mixer and clean the paddle and the sides of the bowl with a rubber spatula.  Add the chocolate chunks and the apricots, if you are using them, and stir them with the spatula to distribute equally.

4.       Chilling the dough: Wrap the dough in plastic and chill for several hours or overnight, to firm.  I portioned into dough balls and put in ziploc freezer bags to freeze overnight.

5.       Baking the cookies: Position the racks to divide the oven into thirds and preheat the oven to 350˚F.  Line two heavy-duty baking sheets with parchment paper.

6.       Drop the dough balls onto the lined sheets, leaving at least 2 inches of space between each dough ball so that the cookies have room to spread.  Bake for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period, until the center is just baked – they’ll still be soft to the touch.  Use a wide metal spatula to transfer the cookies to cooling racks to cool to room temperature.  Repeat with the remaining dough.

7.       Storing: Wrapped in plastic bags or in tins, the cookies will keep at room temperature for 2 days.  They can be frozen for up to a month and should be thawed at room temperature.  Note: I never freeze baked cookies.  Just bake only as much as you need and keep the cookie dough in the freezer until you need to bake more.

Linguine with Shrimp Scampi

Linguine with Shrimp Scampi - made November 1, 2010 from The Barefoot Contessa Family Style by Ina Garten (book #5)

I love shrimp scampi although I don't have it that often because of the high fat and caloric content.  Most scampis have way too much butter for me.  I'm too used to thinking of butter on bread or in baked goods to really enjoy it as a savory.  I don't dip lobster in butter either.  However, I did end up liking this recipe from Ina Garten of Barefoot Contessa fame.  This recipe was easy to make, a boon for someone like me who doesn't cook often or well.  Just make sure you have your mise en place ready as it puts together very quickly.  I substituted a lb of angel hair pasta for the 1 1/2 lbs of linguine and I'm glad I did.  This doesn't make a lot of "sauce", even for 1 lb of pasta so I can imagine it'd be more dry for 1 1/2 lbs.  However, what sauce there was tasted great.  More lemon and garlic than butter.  It's not so much a traditional sauce like an alfredo or a marinara sauce but it's just enough to flavor the noodles.  The lemon/garlic flavor combination was excellent. 

Vegetable oil

Kosher salt

1 ½ pounds linguine (I used 1 lb of angel hair pasta)

6 tablespoons (¾ stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 pounds large shrimp (about 32 shrimp), peeled and deveined

½ teaspoon freshly ground black pepper

¾ cup chopped fresh parsley

Grated zest of 1 lemon

½ cup freshly squeezed lemon juice (4 lemons)

½ lemon, thinly sliced in half-rounds

¼ teaspoon hot red pepper flakes

1.        Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the pasta, and cook for 7 to 10 minutes, or according to the directions on the package.

2.       Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic.  Saute for 1 minute.  Be careful, the garlic burns easily!  (I didn't saute until brown, just soft.)  Add the shrimp, 1 tablespoon of salt and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. (You can also use pre-cooked shrimp, just heat through but don't keep on the heat for too long as they're already cooked.)  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.  Toss to combine.

3.       When the pasta is done, drain the cooked linguine and then put it back in the pot.  Immediately add the shrimp and sauce, toss well, and serve.

Serves 6

Spiced Pumpkin Cookie Cakes

Spiced Pumpkin Cookies Cakes - made October 31, 2010 from the Sweet Melissa Baking Book by Melissa Murphy (book #4)

I was so busy with moving that I barely noticed October was ending and Halloween was upon me before I knew it.  I moved to a new development that isn’t completely built out or even fully occupied yet so there was a distinct lack of trick or treaters in my neighborhood.  Which was just as well since I only had time to buy one bag of chocolate and even that I forgot at my parents’ house.  But my concession to Halloween was to try out this recipe for Spiced Pumpkin Cookie Cakes.  I was a little skeptical when I read the directions about piping the batter because that automatically means it’s going to be a soft batter.  And sure enough it was, almost the consistency of cake batter.  Which worried me that the cookies would spread into lakes of flat, thin cookies.  Fortunately, my new kitchen has a convection oven so I gambled that they would bake in the convection setting before they spread too much.

I was therefore pleasantly surprised that the cookies didn’t really spread and instead baked in almost the same size and shape I dropped them into (using two spoons as I didn’t want to bother with piping anything).  They did flatten a bit but only enough to round out into more even shapes than my plopping of cookie dough/batter onto the cookie sheet.  These have the texture of little pumpkin cakes, rather than “cookies”.  Think whoopie pies but the pumpkin cake version.  Someday I’ll have to make the traditional whoopie pies of chocolate cake cookies with vanilla filling.  In the meantime, these were a great substitute.  I loved the pumpkin cakes, the molasses was just the right touch and the cream cheese filling complemented the cookies very well.  And this is from someone who normally doesn’t like cream cheese.  

The only thing I would caution is to not underbake these.  I had them in the convection setting for 10-12 minutes but another minute or two wouldn’t have hurt.  Once they cool, they’re really moist and the tops get a little sticky, especially if they’re not baked long enough.  I wouldn’t advocate overbaking them either but these won’t set like traditional cookies when underbaked.  Instead they’ll just be mushy cakes if you don’t bake them long enough.  These make for an awesome fall dessert or afternoon snack.  One recipe made for a little more than 18 sandwich cookies with a (to me) generous amount of filling.  Another winning recipe from the Sweet Melissa Baking Book.

For the cookie cakes

½ cup firmly packed light brown sugar

½ cup granulated sugar

8 tablespoons (1 stick) unsalted butter, at room temperature

¼ cup molasses

1 large egg

1 cup pumpkin puree, fresh or canned

2 cups all-purpose flour

1 teaspoon baking soda

1 ½ teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

¾ teaspoon kosher salt

½ cup whole milk

Confectioners’ sugar, for dusting

For the cream cheese filling

6 tablespoons unsalted butter, softened

6 tablespoons cream cheese, softened

¾ cup confectioners’ sugar

¾ teaspoons freshly grated orange zest (about ½ orange)

½ teaspoon pure vanilla extract

1.        Position a rack in the center of your oven.  Preheat the oven to 350˚F.  Line a cookie sheet with parchment paper.

2.       To make the cookie cakes: In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown and white sugars on low speed to get rid of any lumps.  Add the butter, and beat together until light and fluffy, 1 to 1 ½ minutes.  Add the molasses and egg, and mix to combine.  Scrape down the sides of the bowl.  Add the pumpkin puree and mix to combine.

3.       In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.

4.       Add the flour mixture to the pumpkin mixture in three batches, alternating with the milk. Mix well after each addition.  Scrape down the sides of the bowl.  Blend thoroughly, but do not overbeat.

5.      Drop the dough by rounded teaspoonfuls onto the prepared cookie sheet.  Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one of the cookies comes out clean.  Remove to a wire rack to cool completely before filling.  Do not underbake.

6.       To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners’ sugar, zest and vanilla.  Start mixing on low speed and then continue on medium speed until just fluffy and smooth, 2 to 3 minutes.  Do not overbeat.

7.       To complete the cookie cakes: Turn half of the cookies upside down onto a freshly lined cookie sheet.

8.       Using a pastry bag fitted with a ¼-inch round pastry tip (Ateco #801 or use a resealable plastic bag with a corner cut off or a teaspoon), pipe or place about 1 teaspoon of filling onto each upside-down cookie cake.  Place the remaining cookie cake halves (right side up!) on top.  I skipped the pastry bag and just spread with a small spatula.  Be careful though as the cookies have the texture of cake and might fall apart if not handled gently.

9.       Refrigerate briefly until set, 15 to 20 minutes.  Dust with confectioners’ sugar before serving.

Keep the cookie cakes refrigerated in an airtight container for up to 4 days.