Archive for May, 2011

May 17, 2011

Honey Yeast Rolls and Graduation

Honey Yeast Rolls

When I wrote the last post, I was a medical student. I was a pre-round-before-the-interns-run-and-get-my-residents-coffee-get-labs-for-everyone medical student. Last Saturday, that all changed. Along with 141 of my fellow  medical students and close friends, I crossed the stage, got hooded and received my Medical Degree.  I don’t feel any different (as if I thought that receiving my MD would make me suddenly feel brilliant and confident or something), but I’m sure that will change in a couple months when I’m answering dozens of pages in the middle of the night.

Officially Dr. Inna

What do honey yeast rolls have to do with medical school? Well, I know that this recipe is not in any way new to the internet. I think I found this recipe originally 2nd year of medical school and it has always been a comfort food for me. I think if it was up to me (and I didn’t have a husband to cook for), I would probably eat bread for every meal. I  always made these honey yeast rolls before my “Problem Based Learning” domain exams in second year, the night before my board exams both second and third year of medical school, and before Shelf Exams during third year of medical school. I’m sure I’ll carry this recipe into residency with me since I hear it’s pretty stressful.

Honey Yeast Rolls

Ingredients:
2¼ teaspoons instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 Tablespoons. canola oil
1¼ teaspoons. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray
2 Tablespoons butter, melted
2 Tablespoons honey

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.
Add the honey, oil, salt, and egg and mix well.
Add 3 cups of the flour and mix until the dough comes together in a sticky mass.
Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds.
Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces.
Shape each piece into a smooth ball or knot and place onto a lightly greased baking sheet, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
Preheat the oven to 400˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Source: Pretty much all over the internet, but I think the first place I saw it was Annie’s Eats

One more picture for good measure…just because I thought this was one of the most exciting parts of the day : In all my years of going to college sporting events, I have never gotten to be on the jumbo-tron until now! I was pretty stoked!

Getting hooded on the Jumbo Tron!

May 13, 2011

Potato and Leek Soup with Buttermilk and Lemon Oil

Potato Soup

I know it’s been a while, but it’s hard to cook without a kitchen….and when you’re living out of three homes. Last weekend, we finally made the move into our house! Prior to this, we were living partly out of my parents home, partly out of the home we just bought, and partly out of our townhome (an hour and a half away). Since I haven’t really been able to cook in the new kitchen yet due to appliance issues that have made my kitchen nonfunctional (will be  resolved asap), this recipe is one I made while living part-time at my parents house.

My dad gets the Wall Street Journal every morning. While I’m not very business savvy, I always enjoy the Personal Journal section. Part of the reason is that they always have intriguing health and cooking articles (my two passions). This recipe came from the Personal Journal section of the Wall Street Journal and was a request by my dad. It was  a bit of a shame that I could not find green garlic in the grocery store, but I think the recipe worked out just as well with leeks (and I love the smell of leeks cooking). It was definitely a great comfort food recipe, one that doesn’t take very much time at all and one that I will be returning to many times when the weather gets cold again.

Potato and Leek (originally Green Garlic)  Soup with Buttermilk and Lemon Oil

Ingredients
4 Tbsp butter
2 cups thinly sliced green garlic (one pound) or 3 cups thinlly sliced leeks
1 cup diced yellow onion
1 tsp salt
4 large waxy potatoes, cut into 1/4 inch cubes
4 cups water
1 cup buttermilk
1/2 cup chopped parsley
2 Tbsp creme fraiche
T Tbsp lemon olive oil or extra virgin olive oil

Directions:
Set a heavy-bottomed pot over medium heat. Add butter, green garlic or leeks and onions and season with salt. Cover and cook until soft, about 8 minutes.
Stir in the potatoes and cook for 2-3 minutes to warm.
Add water and buttermilk. Bring to a boil and simmir until potatoes are completely soft, about 25-30 minutes.
Mash soup with potato masher or a strong wire whisk until chunky.
Thin soup with additional awter or buttermilk if needed. Adjust seasoning with salt, pepper and garlic salt.
Stir in parsley.
Serve soup with dollop of creme fraiche if available and drizzle of oil.

Source: Chef Naomi Pomeroy of Beast in Portland restaurant via the Wall Street Journal

May 5, 2011

A Tale of Two Pecan Pies

2 Pecan Pies

Yes, I know it’s not the ‘season’ for pecan pie, but when I found out that it was my good friend Bree’s birthday last week and that pecan pie is her absolute favorite dessert, I just had to make it. Never mind that I had never made pecan pie before, much less tasted pecan pie, but I was pretty determined to make a good one! One problem that I’ve always had with pecan pie is that my husband is deathly allergic to nuts, so I try to avoid using them in the kitchen. However, since we’re moving this weekend, I figured that a few pecans in a kitchen that we would no longer be using couldn’t kill him (right?).

I had planned to only make one pecan pie (recipe #1), but when I took it out of the oven, it just didn’t look right. I had followed the instructions to a tee, but it looked like it may have been slightly overbaked. Being a bit of a perfectionist, I knew I couldn’t bring a dried out pie to a friend’s birthday, so I searched for a second recicpe, and thus found recipe #2. Following this one’s directions carefully, I came out with a much lighter looking pie. I ended up taking both to Bree’s house for a ‘pie taste test’. Her husband actually preferred the first recipe pie and Bree preferred the second, so I guess there really was no clear winner, but they both said the pies were great. My recommendation if you’re making the first recipe is to keep a close eye on it if you don’t want an overly dark pie. Otherwise, enjoy!

Pecan Pie #1

Ingredients

1 stick butter
1 cup sugar
1 cup Karo corn syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9 inch pie shell (I used the pie dough from this recipe)

Directions

Preheat oven to 350 degrees F.
In a saucepan, melt the butter, but don’t let it brown. Mix in the sugar and corn syrupand cook, stirring, over medium heat until the sugar dissolves.
Stir in the eggs. Mix well. Stir in the pecans.
Pour into the pie shell and bake for 1 hour or until firm when shaken.

Source: Sara’s Secrets – Food Network

Pecan Pie #2

Ingredients:
1 unbaked 9 inch pie shell (I used the pie dough from this recipe)
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves

Directions:
Preheat oven to 375 degrees. with rack set in lowest position.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Source: Martha Stewart