May 1, 2007

coriander? i hardly know her


Hey Mom, for the love of all that is holy, can you post your recipe for orange rolls? I've gotten way too many emails about it. And for the rest of you, this is Recipe Wednesday™, so please post your most yummy, unusual recipe for us to consume!

Posted by Ian Williams at May 1, 2007 11:56 PM
Posted by: Anne at May 2, 2007 3:28 AM

This is definitely yummy, although not terribly unusual. It is, however, a smoother, richer variation on the usual apple crisp, crumble, betty, etc. Best made and served in the fall using fresh, tart apples. (But you can cheat and make it now.) You will swoon.


4 to 4-1/2 cups apples, peeled, cored, and diced
(I use Macintosh, Cortland, Macoun – individually or a mixture)
2 Tbsp. dark molasses
1/3 cup hot water

2/3 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup flour
1/2 tsp. baking powder
1/4 lb. butter -- one stick -- at room temperature

Preheat oven to 450 degrees.
Bring apples, molasses, and water to boil in a saucepan; simmer for 10 minutes.
Place in buttered baking dish (casserole or soufflé dish).
Combine dry ingredients in a mixing bowl.
Cut in butter with two knives, until crumbly.
Top apples with crumble mixture.
Bake at 450 for 10 minutes, THEN
350 for 30 minutes.

Serve warm in bowls, with whipped cream. (You can flavor the whipped cream with a tsp of vanilla or almond extract as you’re beating it. Yum.)
Serves 4 to 6.
This recipe can be doubled. Actually, it *should* be doubled because everyone will want seconds.

Posted by: jif at May 2, 2007 5:02 AM

ohhh, perfect timing, recipe Wednesday, my favorite.. it's ingo's birthday tomorrow and i am trying to figure out what i should cook for dinner tonight - 2am style when he gets home from work.. suggestions for a suitable birthday dinner? i think he is kinda risotto-ed and pasta-ed out. ian - your enchillada recipe perhaps? otherwise i was thinking of a roast.. anyway, something not to difficult but birthday-special. i am open to and would be most grateful for suggestions... thanks!

Posted by: jif at May 2, 2007 5:17 AM

And here is my contribution to the recipe file: one of my favorite Afghan dishes prepared by a fantastic Afghan cook - Wahid's Recipe for Aushak

You will need:

Dough (if you are making it from scratch)

Lots of flour
A little salt


Either one bunch of spring onions (just the green part) OR one large leek OR one bunch of spinach – all finely chopped
One generous clove of garlic, minced
One teaspoon red pepper flakes
Pinch of salt and pepper
A little bit of chopped cilantro/coriander

Meat sauce

Half pound ground beef
One yellow onion
1 minced glove garlic
1 tablespoon minced ginger
Sprinkling of coriander

1 cup plain yogurt
1 clove minced garlic

While I’ve seen recipes that use pre-packaged wanton wrappers, Wahid made the dough from scratch, which if you’ve never done it before and are in a hurry, may be frustrating. So go for the pre-packaged stuff if you prefer or use one kilo of flour (roughly 5 cups), a teaspoon of salt and add water as you go to make the dough. You will need a pasta maker (like the old school Imperia my friend Raffaella gave me as a wedding gift), put the dough through until you get to ‘4’ – the desired thickness/thinness. Be sure to keep the dough well floured so it won’t stick and tear. Once the dough is rolled out, cut it into rectangles slightly bigger than a playing card. Brush them with water on the sides and bottom (making a square U shape).

They are now ready for the filling which you prepare by rinsing and finely dicing one large leek, a bunch of spring onions or a half a kilo of spinach (depending on your taste – Wahid uses spring onions as they are most readily available but I will experiment with leeks when I can get my hands on them). Mix the greens with salt, pepper, cayenne, garlic and a touch of cilantro – unless you’re one of several people I know who have an acute aversion to it.

Wahid heated oil and flash fried the mixture in a large sauce pan for 60 seconds. He removed the mixture from the pan into a colander to drain excess water and oil. You can do this before you prepare the dough. Then pinch a small bunch of the mixture and place in the middle of the sheet of dough, in the middle of the U. Fold the top of the dough to the bottom and seal it around the sides. Use a pasta (cookie-like) cutter (or a knife will do) to cut the folded dough into a half moon. Set the dumplings aside on a heavily floured tray for cooking later.

To prepare the meat – sautee one medium yellow union until limp and then add the ground beef, garlic, coriander and ginger, stirring occasionally until the meat is browned. With a little added water, simmer for five minutes; then add a scoop of tomato paste optional) and take it off after five more minutes. Salt and pepper to taste.

To prepare the yogurt – blend plain yogurt with chopped garlic and a teaspoon of salt.

A few minutes before you are ready to eat, drop the dumplings in boiling salted water. They will float to the top when they are done – it only takes 1-2 minutes. Scoop them out, lay them out on a serving platter and cover them with the meat sauce, a thin layer of yogurt and sprinkle with dried mint.


Posted by: CL at May 2, 2007 5:45 AM

banana & strawberry oatmeal

1 packet Quaker Oats Instant banana
1 packet Quaker Oats instant strawberry

Mix together with boiling water

That was my breakfast and it was good.

Posted by: Bozoette Mary at May 2, 2007 6:32 AM

The best pumpkin pie in the whole entire world, with love from my gramma.

Posted by: Bangkok Expat Mama at May 2, 2007 7:50 AM

Orange rolls! Orange rolls! Orange rolls!

C'mon, everyone, if we all chant together and loud enough, maybe we can get this legendary recipe...oh, and of course we also should say "please"!

We've been hearing about these yumbo things for years, so please, Ian's Mom, if you have time, could you please share the recipe with us? I promise to give you credit for them when my friends ask where on Earth I got this fantastic recipe.

A heartfelt, hopeful "thank you" in advance!

Posted by: chip at May 2, 2007 8:39 AM

1) The Orange Rolls are awesome

2) I'm guessing the recipe calls for 8 sticks of butter and half an orange.

Posted by: Beth at May 2, 2007 8:54 AM

It's not unusual, and it's not mine, but I made Mark Bittman's potato-leek soup last night and, as ever, was amazed by how much flavor can come from so few ingredients. Who'da thunk this was a recipe generated by a famine?

1 tablespoon extra-virgin olive oil
3 medium potatoes, any type [I use Yukon Gold], peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground pepper to taste
4 cups chicken stock

1. Place the oil in a large, deep saucepan or casserole and turn the heat to medium. When the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
2. Add the stock and cook until the vegetables are very tender, about 20 minutes.
3. Add 1/2 to 1 cup half-and-half. Puree with the Most Fabulous Kitchen Implement Ever, the hand blender [that's my opinion, though I can't imagine that Mark would disagree]. Adjust seasoning and serve.

I always double for leftovers.

Posted by: tregen at May 2, 2007 10:13 AM

It has been some time since I posted recipes here but I honestly am trying to put up the hundreds of recipes that exist in my head but now where else. Maybe I'll post another today. I can't wait to see taste an orange roll though.

Posted by: CP at May 2, 2007 1:00 PM

A. deez nuts:

1 scoop chocolate ice cream
2 scoops banana ice cream

mix-ins: peanut butter, heath bar, every nut they have in the store (pecans, pistachios, etc.)


go to the quiznos next door (b/c coldstone doesn't salt their nuts), ask if you can borrow their salt and apply liberally, making sure you thoroughly mix it in


B. triple bypass

several generous scoops of cake batter ice cream

mix-ins: cookie dough, yellow cake, pink and blue cake frosting (which they keep in the back and will usually mix in provided you ask nicely enough)

C. caramel apple cheesecake

2 scoops cheesecake ice cream
1 scoop cake batter ice cream

mix-ins: twix bar, caramel, the green apple you remembered to buy at the ralph's next door (the teenager making your ice cream will look at you funny at first, just accept this as an occupational hazard/remind yourself who the adult here is and move on)

(note: most of these recipes only work at the one on hollywood and western, trying them anywhere else is previously uncharted territory and at your own risk.)

Posted by: cullen at May 2, 2007 1:07 PM

"Kids' fondue" (or the after school stuff we set out to discuss the difference b/w raw and processed foods)

peanut butter (the bad 4 you kind)
carrot sticks
celery sticks
banana pieces
whatever else you deem dippable in pb.

Eat right after school or you'll spoil yer supper. In-Joy!!

Posted by: Mom at May 2, 2007 2:11 PM


Orange rolls are pretty easy, but describing the process is rather formidable.

Most of my "recipes" follow the pattern that I learned at my mother's side. She taught me to make bread based on the "some yeast, some flour, some liquid, some salt plus anything else depending on what you are going for" method. When I asked "how much salt" during a baking session with her when I was about 12, she dumped a pile of salt into her cupped hand, and said. "about this much". I've been doing it that way ever since.

As for the infamous orange rolls the whole thing is dependent on two things:
• the filling
• a "loose," sweet dough... adding only enough flour during the kneading process to hold it together and keep it from sticking to everything. And giving it plenty of rising time.

1 stick of cold butter – You can use margarine instead of butter but you’ll be sorry.
About 2-3 heaping cups of powdered (confectioner's) sugar.
About a 1/3 cup or more of freshly grated (zested is best, but a fine tooth grater works) orange rind.

Cut the butter into several pieces, into a bowl, and add the powdered sugar. Use a pasty blender or two knives to cut it to blend. Add the zested orange any time, but I do it late in the process, but it doesn't matter. If the butter is very hard it will turn out a bit flaky; if the butter is soft, it will blend into a sticky mess. Either way, it’s fine.

If you have a favorite sweet roll recipe, use it. The one I use is sort of the one at the bottom of this post, though I hardly ever measure anything.

Keep the dough as moist as possible, and let it rise at least once in the bowl. Twice is better, but once if you’re in a hurry.

Punch down the dough and roll or press it out on a floured board, as if you are gong to make a jelly roll. It should be a rectangle about ½ inch thick or less. Make sure it’s rolled out wide enough that when you roll it up there will be several layers of filling in each of the rolls.

Spread the filling as evenly as possible over the flattened dough.
Roll it up like a rug (or, OK, a jelly roll).
You will have a long “tube” of dough with the filling inside in layers. I usually squeeze it a bit to make it a fairly even circumference, but like most of this process, precision doesn't matter.

Cut the tube in half, and then in half again, and then either in halves or thirds again, whichever will result in segments about an inch or more thick.

Lay them out, face up (swirl of filling showing) in a greased baking dish (I use a Pyrex 15x10 by 2 inches deep baking dish, but any size 2-inch deep dish will do. Metal works OK, but not as well as Pyrex.)

Let the rolls rise until double. I bake them at 400 and start watching them after 15 minutes. Depending on the oven and the size of the pan and rolls, it will probably take longer than that, but you want to yank them out as soon as the tops begin to go golden brown, and before

I generally hold back a little of the filling, thin it with a few spponfuls of hot milk, and drizzle the orange glaze over the hot muffins.

Not recommended for diabetics, those on Atkins, or people who need to avoid sinful foods of any kind?

Best served within the hour. But leftovers can be reheated (especially if you didn’t overcook them) in the oven or toaster oven on high heat for a very few minutes. MICROVAVING WILL DESTROY THEM. Don’t do it.

Here is an approximate recipe if you don’t have a favorite. If you have a favorite white bread recipe, just add an egg and a bit of oil or butter (if not in the recipe already) and a half-cup of sugar.

2 cups milk

2 packages active dry yeast

1/2 cup warm water
1/2 cup sugar

A quarter cup of cooking oil or melted butter

2 teaspoons salt

1 cup sifted flour plus 5 to 6 cups of flour (variable in the extreme)

2 eggs

I scald the milk, and proof the yeast by putting it in the warm water to see if will react (throw in a bit of sugar, which sometimes wakes up the yeast.)

Otherwise, I throw everything but a couple of cups of the flour into a mixing bowl and mix it until it is totally blended… gradually adding flour until it becomes too much for the mixer. If you have a Cuisinart or heavy-duty mixer with a bread hook, just do the whole thing in the bowl). Don’t get the dough too dry in any case. If you are mixing it with a hand mixer or regular counter top mixer, just keep mixing it (as thick as the machine will bear) for several minutes, then continue kneading by hand on a cutting board with more flour. Lots of mixing and kneading makes better dough.

Let rise in a greased bowl and carry on with the instructions above.

Seems like a lot of work for something that disappears five minutes after coming out of the oven. But worth it.

Posted by: wyatt at May 2, 2007 2:46 PM

Battle Creek Casserole
Into a very large bowl, add:
1 inch of plain Cheerios
1 inch of Rice Krispies
1/2 inch of Frosted Flakes
Top with Kix to taste
Add a lot of whole milk. Wife's rice milk, plus half and half, will work in an emergency
Eat with large spoon, on couch
Notice dog noticing your food, give him last bites plus milk
Pass out during Conan's first guest

Posted by: xuxE at May 2, 2007 3:25 PM

vegan chili:

1 large can of crushed tomatoes
1 can of black beans
1 can of pinto beans
1 tsp minced garlic
1 small onion, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 jalapeno pepper, chopped finely
1/2 can of corn

1 package of st. yves or smart ground veggie crumbles (mexican if available, or regular flavor)
like this:

1/4 cup or so of cashew nuts (optional
1/3 cup or so of chili instant soup mix like this:,%20Instant%20Soup%20Mix&ct=dfmsb

3-4 tbsp chili powder
5-6 tbsp cumin
1-2 tsp cinnamon
5-6 tbsp sugar
pinch of cilantro

in a big pot, cook the onion and garlic for a minute. then add the veggie crumbles. then add everything else except the dry chili mix and cilantro (although i think i might have cooked with some cilantro right in there sometimes, can't remember...)

cook on medium heat so it's hot and bubbling, stirring occasionally, for at least 20 minutes. probably better the longer you wait. a few minutes before serving, stir in the instant soup mix to soak up any extra liquid. sprinkle some cilantro on the top. serve over rice.

*if you make it in a crock pot, cook it on low and wait until about 1/2 - 1 hour before serving before you add the veggie crumbles.

Posted by: jje at May 2, 2007 7:55 PM

Well hallelujah! :-) Many thanks for posting the orange roll recipe, which sounds even more divine than I imagined.

A quick read tells me it's WAAAY beyond my skill set (which includes the can opener, microwave, WeekDay Gourmet, and "yes, I'll have fries with that") so I have e-mailed it to every good cook I know, including my mom and sister, begging them to give it a try...and invite me over for the taste test.

Never give up. Dreams really do come true, kids. ;-)

Oh, here's my best original recipe:

1/2 cup quick cook oats
1 cup boiling water
1 tablespoon of chunky peanut butter
2 tablespoons of splenda (or sugar if you roll that way)

Dump in bowl and mix thoroughly. Eat while hot.

I call it "Chocolate Peanut Butter Oatmeal."

Posted by: jje at May 2, 2007 8:00 PM

Oh duh, I forgot the chocolate part. I knew I was forgetting something.

1/2 cup quick cook oats
1 cup boiling water
1 tablespoon of chunky peanut butter
2 tablespoons of splenda (or sugar if you roll that way)
1 tablespoon of Hershey's Cocoa powder

Dump in bowl and mix thoroughly. Eat while hot.

Posted by: dpdir at May 3, 2007 1:44 AM is THE single most delicous off beat pasta dish. amazing.


1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
6 shallots,sliced
1 cup white wine
16-18 dried Calimyrna figs, about 12 ounces, thinly sliced
11/2 cups best quality chicken stock
1 pound of penne
1/4 pound of prosciutto de Parma, sliced paper thin
1/2 cup shaved Parmesan cheese
1/4 cup pistachio nuts, coarsely crushed
1 tablespoon whole pink peppercorns

Heat the butter and oil in a medium sauce pan over medium heat until the butter melts. Saute the shallots until translucent,about 3 minutes.

Add the wine and figs and simmer until the wine is absorbed and the figs are soft. About 8 minutes. Stir in the stock and simmer, covered for about 7 minutes.

Remove form heat and let rest, covered.

Prepare the penne. When cooked, drain and toss with the fig sauce.

Serve the penne topped with the prosciutto, the shaved parmesan, as well as a sprinkle of pistachio nuts and the pink peppercorns.

No need to salt or pepper.


Posted by: Sean at May 3, 2007 6:05 AM

Pepsi Carrots

A bag of carrots.
A can of Pepsi
A tbsp of butter
chili powder

Cut the carrots on the bias. If you got knife skills, use the knife, if not, use a v-slicer or mandolin. Try to get the thing, long and wide.

Fry the carrots in a large wide non-stick pan. Make sure they are one level deep, you really want some nice caramelization. Flip them, brown the other side.

Pour Pepsi on top. Or Ginger Ale. You can try any soda, I bet it's awesome with anything. Cover the carrots, about half a can. Once the soda boils down to the point where the carrots are resting on the pan. Sprinkle salt and pepper and a sprinkle of chili powder.

Yeah, it's not good for you.

Posted by: Claudia at May 3, 2007 1:59 PM

The orange rolls sound great. Too bad I'm chiming in late; I would have enjoyed participating. Ian, please consider making Recipe Days a regular or semi-regular feature!

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