Flaky Dinner Rolls Plus MVK’s Tips for T Day!

Free-Vintage-Thanksgiving-Clip-Art-GraphicsFairy-669x1024I thought I would pop in a day early this week with one last recipe and tips for those readers who are cooking for Thursday’s holiday! I can’t believe I’m looking at yet another turkey and talking about the biggest cooking day (for some) of the year! I finally settled on my menu over the weekend and now it’s full steam ahead until Thursday afternoon!

Thanksgiving is always my cooking and hosting holiday and I love it. There is no pressure of getting the Christmas tree up, making sure all the presents are bought, it’s just me, some paper, and an infinite amount of recipes that can be made. I tend to go the traditional route, but with a couple of tweaks here and there every year. For the past few years I’ve made Astor House rolls for the meal, which are wonderful, but this year I decided to pull out this ten-year-old recipe that is foolproof plus delicious. If you have any left over, they’re great to stick in the freezer and pull one out for your lunchtime soup. Or, what I envision to be my case, make another batch next weekend!

I’ll admit, these are a bit on the fussy side; rolling out, putting in the freezer a couple of times, and one last final rise. But if you’re in the kitchen, you’re already working, so it’s just a matter of setting the timer. And these are more than worth the effort. I didn’t bother using the cookie sheet, but I did pull out the measuring tape to make sure I was near the right size. These are sort of like a croissant, where you work butter into the dough layers. And they may be the best thing in the world right out of the oven. I had to test one to make sure they were suitable for guests (wink), but I really wanted to eat the whole pan, they’re that good!

Whether you are cooking or are the guest, here’s to a wonderful holiday on Thursday! I will raise my glass to my ever faithful and supportive readers for a happy holiday and for a meal (wherever in the world you live!) filled with delicious food!

Happy cooking! And happy eating!

flaky dinner rlls
Flaky Dinner Rolls

This recipe first appeared in the November 2005 issue of Cooking Light magazine.
Makes 12 rolls

3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

1. Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

2. Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

3. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

4. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

5. Preheat oven to 375°.

6. Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

tday2MVK’s Tips for T Day!
As has been my past custom, I’m going to give you some of my tips for making your holiday cooking relatively stress-free and fun. Some of these tips may seem elementary, although to me they make the actual battle of getting everything ready all at once a little easier. Some of these tips are mine and some are other cook’s tips I’ve collected through the years that work for me. Whether you’re cooking Thanksgiving for ten or having a dinner party at another time of the year, I find these tips helpful to have in your back pocket.

  • The most important piece of paper in the kitchen for me is my timeline. I take my menu, figure out what time we are going to eat, and work backwards from there. So I have everything down to the time, “10 a.m., turkey in the oven; at 12:45 see if it’s almost done and start the potatoes” etc. This allows me to move quickly around the kitchen and for everything to (hopefully) be done pretty much at the same time (some day this will happen!). This method also is good for any meal you’re cooking while entertaining, as I have a habit of forgetting things once the door opens and the guests arrive!
  • Since almost all of us have one oven, prime real estate in the kitchen is small. At the suggestion of “America’s Test Kitchen,” I pull out my crock pot for an additional burner! Set to low and you can warm squash or potatoes and free up an extra burner.
  • If possible, prepare some items the day before or even two or three days before. Squash can be made today or Wednesday, make and bake your pies late Wednesday evening or Thursday morning, that way you’re not trying to jockey for space in the oven with your turkey.
  • Make sure your knives are sharp! I made this tip the year after it was discovered my knives were dull when my father was carving the turkey. (He has since given me a hand-held knife sharpener.) If you don’t have one, find a kitchen shop that does sharpening and take them in if you have time. This will make carving the turkey all that much easier–and everything else for months to come!
  • On Wednesday evening, take out all your serving bowls and utensils and assign dishes to each one. This saves a lot on the “what bowl is the stuffing going into?” when you start serving and avoids a Thursday morning surprise when you’re laying out the table. I put the assignments on scraps of paper and place them inside each bowl or plate, which I find helps my memory immensely the next day. Make sure all china, glasses, and linens are cleaned, ironed, and ready to go so all you have to do Thursday morning is set the table.
  • Serve a small relish plate as an appetizer. So many times I’ve made a couple of appetizers, only for my guests to get full before the meal. How about some carrots and celery sticks, a bowl of black olives, and cornichons? Just a little something light to tide everyone over before dinner. Sliced fennel with a little bit of olive oil and salt and pepper is another tasty treat. Serve with toothpicks
  • Instead of putting all the dishes on the table, finding room among the arms and elbows, I set up the kitchen table as a buffet, so people can fill their plates and return to an uncluttered table. While it doesn’t paint the Norman Rockwell Thanksgiving feast, I find this to be a much nicer way to eat so you aren’t surrounded by people plus having to pass dishes!

Tofu Curry with Bok Choy and Peanuts

All day long it looked like it was dusk. Low gray clouds straddled the mountain tops and the fields virtually disappeared in fog. It had been a long week, I was tired, and I wanted a home-cooked meal, but one that didn’t take a lot of effort. A vegetarian meal with a spicy sauce that uses mostly kitchen pantry staples was the perfect recipe!

I love Thai food and always order red curry sauce as opposed to green curry, but now I’m not sure why. I’m a convert! While comparing the bottles of red and green curry paste I have in the fridge (I buy Thai Kitchen brand), the only difference between the two is red and green chilis, everything else is the same. Though I think the green curry is a bit milder (note to non chili heads!), I found it gave just the right amount of warmth I wanted. Paired with coconut milk, the blend of lemongrass and tangy lime made a flavorful sauce. I don’t know how to cut a baby bok choy into a “wedge,” so I just chopped them. And no need to fry the tofu in advance, put everything in a Dutch oven and stir. That’s all the effort you’ll have to do.

I made a pot of brown rice, and had thought about making it fancier, adding some coconut milk, flaked coconut, and chopped fresh ginger, but decided against the extra effort, but that would be a great addition. And this received a rousing thumb’s up from The Eater of the House; upon his second helping, he declared this the BEST dish I’ve EVER made! “You better write about this!” he said. And so I am.

This warm, bright emerald-green sauce took the day’s gray color away and was the perfect end to the week and start of the weekend!

green curry

Tofu Curry with Bok Choy and Peanuts

This recipe first appeared in the September 2015 issue of Cooking Light magazine.
Yield: Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)

1 1/4 cups packed fresh cilantro leaves, divided
3 tablespoons green curry paste
3 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 (15-ounce) can light coconut milk
1 (14-ounce) package firm water-packed tofu, drained and cubed
12 ounces baby bok choy, cut into wedges
1 (8-ounce) can sliced bamboo shoots, rinsed and drained
3 tablespoons lower-sodium soy sauce, divided (use tamari for gluten-free)
1/8 teaspoon kosher salt
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
1/2 cup roasted unsalted peanuts, chopped

1. Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.

2. Bring curry mixture and tofu to a boil in a large Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots, 1 1/2 tablespoons soy sauce, and salt to pan. Reduce heat to medium, and simmer 4 minutes.

3. Heat rice according to package directions. Divide rice among 4 bowls. Top evenly with curry mixture; sprinkle evenly with peanuts and remaining 1/4 cup cilantro. Drizzle servings evenly with remaining 1 1/2 tablespoons soy sauce.

MVK’s Like of the Week: The Doughnut Project, West Village, New York City
doughnuts 2 I had made plans way back in June, and the time had finally come to meet my girlfriends in New York City on Halloween. We didn’t have much on our itinerary, lots of walking, bookstores, and doughnuts were at the top of the list; Jana’s friend, Troy Neal, recently opened The Doughnut Project in the West Village and we were going to check it out!

Now, anyone who knows me well knows that doughnuts and pie are my weaknesses; offered a nice fluffy glazed doughnut I have a hard time saying no. But walking around the city for the day allowed me to feel a little bit better about having a late afternoon indulgence!

I admit I was skeptical having my first test bite of an Olive Oil and Pepper doughnut. Who would have thought it would be delicious, but it was! We decided to sample three: Beet Stuffed with Ricotta, a Maple-Bacon Bar, and Salted Chocolate.

doughnuts 1I love beets and wondered what those who don’t like these ruby reds thought, but they seem to be their most popular doughnut. I can see why; the rich ricotta with a bright red sweet topping was my favorite. The dough itself is very nutmeggy so it actually has flavor as opposed to other bakery sweets. Do you know what a maple bar is? I didn’t, but I do now as I was educated on Seattle’s maple bars, which is a doughnut shaped like a bar. We don’t have anything like that on the East Coast (it’s not a cruller), but The Doughnut Project has them! A thin layer of a maple frosting with a piece of bacon, it was decadent! And the chocolate doughnut was out of this world. And it was real chocolate glaze, not like a cake frosting you find on some other doughnuts. Paired with the nutmeg dough it was SO good.

Coffee is the only hot drink sold, but they have a non-compete clause with the tea shop next door, so I was able to buy a cup to have with my sweet snack. You can find them on online in all the usual places, http://www.thedoughnutproject.com/, on Facebook, Twitter (#TDP_NYC), and on Instagram. I have plans to go back to New York in the spring and I know I’m going to take a long walk so I can stop off for another visit!

The Doughnut Project
10 Morton Street
New York City

One-Pan Broccoli-Bacon Mac ‘n’ Cheese Plus MVK’s *Like* of the Week

We've had warm and sunny weather this month. The crabapple tree is heavy with fruit!

I took this photo on a warm and sunny day. The crabapple tree in the backyard is heavy with fruit!

It’s the dark and gray month of November here in Vermont. So what is better than tucking in when you get home with a nice warm plate of macaroni and cheese? This one-pan dish is easy to make, plus it’s filled with broccoli and winter squash with less cheese, so you can feel good about eating this healthy twist on an all-time favorite!

I made this dish one lazy Saturday night; it had been a long day and I wanted something tasty and satisfying for dinner and yet I didn’t want to be in the kitchen cooking all night. I love one-pot meals, along with being simple to cook it makes cleanup easy! And this dish is easy enough you can fix it on a busy weeknight.

Don’t be put off from the color; the squash can give the dish an almost neon orange color. The broccoli gives a nice crunch with the creamy cheesy noodles and the bacon lends just a hint of a smoky flavor. Vegetarians (and other eaters) can easily omit the bacon and substitute vegetable broth or water for a completely veggie meal. I buy bacon a couple of times a year and when I do (unless I plan on frying up the entire package), I’ll wrap two-slice servings individually in cellophane and stick it in the freezer in a plastic bag so I have two slices ready to go for recipes like this. No need to defrost, just chop and fry. Served with a simple salad of greens, this was one dish you’ll definitely want to go back for seconds and put on your winter meal rotation!

macncheese
One-Pan Broccoli-Bacon Mac ‘n’ Cheese

This recipe first appeared in the September 2015 issue of Cooking Light magazine.

Serves 6 (serving size: about 1 1/3 cups)

2 center-cut bacon slices, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup 1% low-fat milk
1 (10-ounce) package frozen butternut squash puree, thawed
10 ounce uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

1 Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.

2. Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

3. Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.

4. Add pasta; cover, ­reduce heat, and ­simmer 5 minutes, ­stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.

5. Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.

rubbermaidMVK’s *Like* of the Week: Rubbermaid Easy Find Lids
This endorsement is sponsored by Cooking Light and Rubbermaid®.

One morning as I was making my lunch, I was lamenting the condition of my leftover dish drawer. I was in a hurry and trying to find containers plus a lid to go with each one so I could pack up my lunch. I try to keep things organized in the kitchen, but when I’m in a hurry, I can never find things easily and get frustrated with myself for not organizing things better and that I’m running late. That afternoon, I received an email asking if I wanted to test out Rubbermaid’s Easy Find Lids. I answered quickly with a resounding YES!

This 20-piece set includes different size nesting containers with the same cover fitting each one! Plus the covers snap together, so they are no longer roaming around all over the drawer! The different sizes are great for all sorts of things; they are handy for packing leftovers for lunch, prepping ingredients for dinner, and keeping my dried beans and grains in the cupboard. Best of all, when I’m getting ready for lunch, I’m not spending forever trying to find a lid, they are all right there. I’m thinking about buying another set!

Recipe Redux: Naked Apple Pie Plus MVK’s *Like* of the Week

I’m in the Big Apple for a few days, so I thought I’d bring you a repeat apple recipe from my family’s recipe box, Naked Apple Pie! No fall is complete without making one of these pies. Try it out the next time you have to take a dish to a dinner party, it’s easy and delicious and I promise it will be a hit!

NAP USE2
Naked Apple Pie
I like to use Cortland apples for my pies; if you use a sweeter apple, you can, of course, cut down on the sugar.

½ c. white sugar
½ c. brown sugar
½ c. all-purpose flour
1 tsp. baking powder
Pinch of salt
1 egg
1 tsp. vanilla
6-7 peeled, pared, diced apples
½ c. nuts, optional (if using, I use walnuts)
Cinnamon and nutmeg

1. Preheat oven to 350 degrees.
2. Mix together the dry ingredients in a large bowl.
3. Add the egg and vanilla and stir.
4. Add the apples and nuts, if using.
5. Top with cinnamon and nutmeg.

Bake in a greased pie pan or small cake pan for roughly 30 minutes, or until apples are soft.

DishwashingMVK’s *Like* of the Week: The Real Reason I Don’t Want Help With the Dishes
I know there has been lots of talk of introverts vs. extroverts in the past few years; Susan Cain’s book Quiet which examined this topic may have something to do with it. But when I read this article from www.thekitchn.com, I found myself nodding in agreement and realizing I could easily have written it! My kitchen seems to be a natural gathering place when we have guests over, but it’s the place I also like to retreat to for a few alone minutes. Do you like to do the same?