Lighter-Than-Air Rolls
These wonderfully light rolls need an overnight rest, so plan accordingly.
1 russet potato (1/2 pound), peeled and cut into 1-inch pieces
1/2 stick unsalted butter, divided
1/2 cup whole milk
1 teaspoon salt
2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
2 2/3 cups all-purpose flour
Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.
Meanwhile, melt 2 1/2 tablespoons butter.
Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast and remaining cooking liquid.)
Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky). Brush a large bowl with some of the remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel.
Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in the middle position. Melt remaining 1 1/2 tablespoons butter. Brush top of rolls with melted butter and bake until golden brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly. Yield: Two dozen roll.
A.J.’s Turkish Green Beans
These beans are one of the few dishes my mother makes that reflect her Turkish heritage. You could also call these “indestructible beans,” as they simmered on the stovetop for three and a half hours one Thanksgiving and were still great. — Debra Goldyn
1 pound fresh green beans
2 small onions, diced
1 tomato, diced
1 teaspoon honey or sugar
1/2 cup olive oil
salt and pepper to taste
Cut the ends off of the green beans and snap them in half. Put the diced onion and tomato into a medium saucepan and place the green beans on top. Drizzle with honey or sugar, sprinkle with salt and pepper, and finally pour the olive oil over all. Cover and cook on low for one to two hours.
Potatoes Au Gratin
1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika
Preheat the oven to 350 degrees F.
Butter a 1 1/2-quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of cheese.
In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 and 3/4 to 2 hours, or until the potatoes are tender and golden brown on top. Uncover potatoes for the last 40 minutes of cooking time. Let stand for 5 minutes before serving.
Note: This recipe has been revised for high altitude. The original
recipe called for 1 cup of cream and a baking time of 1 to 1 1/4 hours.
Tiramisu
6 extra-large egg yolks, at room temperature (see note)
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted
with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate.
Yield: 8 servings
Note: The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.”
Note: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.