Madhu Knits and Cooks

Simple Same Day Bread - A Great Use for Bread Flour

I haven't used my bread flour in several months as I've fallen in love with the King Arthur Flour pizza flour blend.  Looking for an excuse to use up my remaining bread flour, I found King Arthur Flour's "The Easiest Loaf of Bread You'll Ever Bake" recipe and to the kitchen I went. 

Unlike most of my bread and pizza go-to recipes, this bread can be made the same day with just two short rises - 1-2 hours and then 45 minutes after shaping.

The recipe also seems to be pretty flexible as well - I halved the recipe, potentially messed up the amount of bread flour that I measured (oops), and baked the bread seam side up instead of down.  After 21 minutes of baking, I held the oven open with a wooden spatula for 5 minutes as directed.

The bread was very good - not as great as my longer fridge rise doughs, but definitely a bread that could be served to a crowd (or myself!) the same day.

My First Yeasted Crackers - KAF Soda Crackers

I keep ordering King Arthur Flour (KAF) flour, which means I have needed to use up my existing flour to open up pantry space!  Enter the KAF Gourmet Soda Crackers recipe to use up the last bits of my KAF Italian-Style Flour Blend.  

This recipe had the added benefit of being my first attempt at yeasted crackers.  The dough was incredibly easy to construct, just whisking the dry ingredients together and then adding melted liquids.  I did end up using approx. 30g of all-purpose flour because I ran out of the Italian blend (yay - mission accomplished!).

Then let the dough rise in fridge overnight before resting and rolling out.

I didn't get the dough as thin as called for in the recipe, perhaps because I used a tapered rolling pin instead of one of my (many) flat pins.  I also didn't have pizza seasoning or smoked / seasoned sea salt, so subbed instead mostly Italian seasoning, dried thyme, and Maldon sea salt (approx. 1 tsp. total of seasonings).  I probably could have added a lot more flavoring as the baked crackers seemed like they could have handled more bold flavors.

I baked the crackers for approx. 8 minutes instead of 10 because I was worried about overbaking them after they became golden.  That amount of time was perfect for the smaller crackers, but not the larger pieces, which ended up slightly soft post-cooling.

However, I would definitely make these crackers again.  They were flavorful with a nice yeasted flavor lightly complemented by the salt and herbs.  I also bought some herbes de provence which I think will be great on these crackers.  And the prep was super easy to boot!

El Paso Chile Con Queso - Another Lisa Fain Success!

Feeling insecure about not using my cookbooks (a frequent occurrence as regular blog readers well know), I turned to my shelves several weeks ago for inspiration (and to assuage my guilt).  While I could have easily selected the cookbooks I have never used, or those that have been gathering dust for years, instead I chose the easiest way out - the Lisa Fain (Homesick Texan) Queso book.  

Unlike the queso dips that I have been making from this wonderful book, the recipe that caught my eye was the El Paso Chile Con Queso.  This queso recipe produced more of a queso fundido, or a thicker queso for spooning into tortillas rather than one for scooping up with tortilla chips.

This queso recipe as a cinch to make, basically sautéing the vegetables, adding a bit of heavy cream, and then throwing in shredded Muenster (my choice) or Monterey Jack cheese until it melts.

 

I modified this recipe by halving the ingredients and substituting approx. 2 frozen, roasted Hatch chiles for the 3 poblanos, assuming that the Hatch chile would be much spicier than the poblanos.

I probably could have increased the chile though because while the final queso was well-spiced, tangy, and salted from the tomatoes, garlic, onion, and chile, it could have been a bit spicier for our tastes.  I served this queso with tortillas, stewed black-eyed peas, and fresh chopped jalapeno for additional heat.  I would definitely make this queso ago for a fundido-style queso, albeit with more chile for our spicy tastes.

Irish Soda Bread with Caraway Seeds - An Earthy, Slightly Sweet Treat

Several years ago, I had a fantastic caraway seed and raisin-studded bread at a friend's brunch.  Within days, I had purchased my own jar of caraway seeds...which have remained sealed since.  Well, no time like cleaning out the pantry shelves to finally ask for the recipe!

This Irish soda bread recipe was a cinch to make and to alter to our preferences (namely, omitting the raisins).  The recipe also ended up being dummy proof as I messed up halving the salt and baking powder to produce one loaf instead of two, and my hasty spooning out of those doubled ingredients (along with some flour) didn't ruin the bread.

The baked bread was incredibly moist, earthy from the caraway seeds, and slightly sweet from the sugar.  Yum - this was a perfect breakfast bread, and also made an excellent toast over the coming days.  I look forward to making this soda bread again and again!

Milk Street Black-Eyed Pea Fritters - An Easy Party Snack

I've been eating a lot of black-eyed peas this past year, mostly in tacos.  I really like these flavorful, versatile beans which are also a cinch to prepare with their short cooking time.  When I recently saw Milk Street's West African Black-Eyed Pea Fritters, I thought these would be a logical extension of my new black-eyed pea love.  

These fritters couldn't have been easier to make - no bean cooking required - and the final result was good, though not great.  The fritters tasted like what you'd expect a fried black eyed-pea snack to taste like, nothing more, nothing less.    

While I am not sure if I will make these treats again, I did enjoy the crunchy exterior coupled with the moist and soft interior and the subtle black-eyed pea flavor.  

The fritter batter starts by soaking the beans before throwing them in a food processor.

Then stir in the other herbs to make the final batter.  Finish by dropping spoonfuls into the 350 degree oil. 

Three modifications I made to the Milk Street recipe:  I inadvertently soaked the peas for 27 hours, I halved the recipe, and I subbed jalapenos or serranos for the fresnos, which generally aren't available in our store.  The final fritters also required a fair amount of extra salt for the bean and chile flavors really come out.

America's Test Kitchen French Onion Dip - "Just OK"

Although I previously created a "completely amazing" Sour Cream Onion Dip, several Cook's Illustrated / America's Test Kitchen online onion dip recipes enticed me to try something new. 

The resulting Cook's Country French Onion Dip was good, but not nearly as good as I remember my original dip.  The Cook's Country dip featured not only caramelized onions, but also balsamic vinegar and mayonnaise, which made the dip super tangy despite my reductions of all three (1.5 onions, only 2 tbsp. balsamic, and 2 tbsp. of mayonnaise).  The dip was also sweeter than I expected from both the onions and balsamic, which I didn't quite enjoy.

A strike in favor of sticking to what works, instead of constantly trying new things!

Post 600! Cook's Illustrated Chocolate Sour Cream Mini-Bundts Inspired by Min Jin Lee

Cooking inspiration comes to me in predictable ways.  Sometimes it's smelling what a neighbor is cooking, the memory of a meal I particularly enjoyed, the weather, or perhaps the most frequent inspiration - seeing a delicious recipe photo on the internet.  My latest baking attempt - Chocolate Mini-Bundt Cakes - came from a completely unexpected source, an interview with the author Min Jin Lee.

I had just completed Lee's masterpiece Pachinko and in the library e-book version I read, an interview with Lee appeared after the book text.  In it, Min Jin Lee spoke about how baking the Cook's Illustrated Chocolate Sour Cream Bundt Cake helped her overcome homesickness for the U.S. when she lived in Japan, in turn allowing her to write Pachinko.  

I haven't used my mini-bundt pan in at least 4 years (the only bundt pan I own), but I thought if this recipe helped Min Jin Lee write this masterpiece, maybe it'll inspire me in some way as well?  

After trying many recipe adjustment calculations to try to achieve the perfect amount of batter for my 6 mini-bundt pan, I decided to keep things simple and just half the recipe.  I figured I could make a smaller cake or cupcakes with the leftover batter from the bundts, which I knew would use less than half of the batter.  In practice, halving the batter resulted in 6 mini-bundts and 4 cupcakes.

First coat the bundt pan in a cocoa-butter mixture to prevent sticking.

The batter process is fairly easy, though unfortunately it is a three-bowl, and not one-bowl, operation.  

I baked the mini-bundts for 25 minutes, and the cupcakes for 20 minutes.  The cupcake baking time was perfect, but I think the mini-bundts were slightly overbaked as they ended up drier than I had hoped.  So I will reduce the baking amount by a few minutes the next time I make them.

These cakes didn't knock my socks off, but it might be because of the slight overbaking.  While I am not sure if I will make them again, I appreciate the inspiration from Lee and look forward to using my unearthed mini-bundt pan more often.

Pret a Manger's Dark Chocolate Chunk Cookies Come Home!

I have started to miss sandwiches.  I never make them at home, and I haven't been to any work-proximate sandwich locations in some time.  My mind started to wander of late to sandwiches, as did my google searches.  I am glad they did because through that wandering, I found that Pret A Manger, the UK-based sandwich chain, has published their chocolate chunk cookie recipe, one of my favorite work-proximate treats.

While my cookies didn't turn out as darkly browned as the Pret store versions, this was a great recipe.  Simple to construct, great crisp exteriors, and a solid cookie flavor.  Interestingly though, this recipe didn't call for vanilla extract.  While I didn't notice the lack of vanilla flavor, I intend on using vanilla the next time to try to get an even deeper flavor to these cookies.

I measured the ingredients using a scale, and followed online advice to add baking soda to all-purpose flour as we don't generally have self-raising flour in the U.S.

I baked the cookies for 2 - 4 minutes longer than the recipe called for, despite producing 10 cookie balls instead of the recipe's 8.  I still wasn't getting the browned Pret store look so decided to remove them when lightly golden brown.  I probably could have baked them another 2 minutes without compromising the taste, though I am not sure if I would have reached the deep brown Pret store color in that time.

Thank you Pret!  Look forward to making these cookies again as I miss your in-person offerings!

Baked Buffalo Cauliflower - Wow, A Great Homemade Bar Snack

If you can't go to the bar or restaurant, try your favorites at home - volume 2.  This latest effort features a healthier version of one of my bar/restaurant favorites, buffalo cauliflower, which I found I couldn't order on any of our local restaurant delivery apps.  

I found a few recipes online and settled on the Frank's Red Hot version because of its glowing website reviews.  I also decided to use Food Network's blue cheese dip recipe instead of a store bought dip.

While the final result was pretty good - great Frank's spicy sauce flavor offset by the tangy dip - I learned some good lessons that will help make this good dish even better the next time.

First was that I should have used two baking sheets to allow the cauliflower to really crisp up instead of steaming from the pieces being too close to each other.  Second was that I should have used the full amount of Frank's called for in the recipe - 8 tbsp. instead of the 5 tbsp. that I used.

The third and fourth lessons are related - no need to add in panko bread crumbs, which didn't make a difference.  And I will likely retain my 50% substitute of besan or chickpea flour for the all-purpose flour as I thought it added a nice, subtle flavor to the batter.

Finally, for the dip, I will add a lot more blue cheese because that flavor was far more diluted than I would have liked from the Food Network recipe.

King Arthur Flour Hot Spinach Dip - An Adaptable Solo Treat or Party Snack

If you can't go to a dinner party or bar for a hot appetizer dip, try the homemade option!  While many homemade dips feature complicated  steps and/or result in too much dip for one person to eat, the King Arthur Flour Hot Spinach Dip recipe produces a great solo or a small group snack.

The recipe has three steps - pre-heat the oven, mix the ingredients together, and bake.  Couldn't be easier, and as I found through my two attempts at halved versions, very adaptable to shifting the ingredients.

Both times I made the dip I used low fat sour cream, low fat mayonnaise and fresh mozzarella.  The first time I made this recipe, I used slightly more mozzarella in the halved dip (measured ingredients with a scale), and second time, I dramatically reduced the mayonnaise and increased the sour cream a bit.  I didn't notice either time anything I disliked about the dip, which was thick, creamy and savory from the spinach and salted ingredients.

This dip will be a winter feature in my kitchen, and I hope in yours as well!  It tastes particularly good with carrots, but also works great with bread, chips, and crackers.