Molly's Scallion Pancake Challah

We are having another quiet weekend around these parts, complete with lots of lounging on the couch, and cozy eats. We also just got back from a SUPER fun road trip to Virginia that I can't wait to tell you about, spoiler alert - we ate a lot of good food and saw a lot of beautiful things, and Arlo is an excellent road trip companion - but after almost a week on the road, I was ready to get back to my own kitchen. This weekend's dreary weather really kicked me into action. I made baked pasta with bolognese for dinner last night, and then not so accidentally fell asleep on the couch at about 9:30. This is my 30s guys, what can I do? I love an early bedtime.

Another great thing about getting back from the road was that I have been cooking from the killer new fall cookbooks that have been stacking up on my coffee table. If you've been on the internet lately, I'm sure you've heard of the gorgeous book, Molly on the Range, by my my pal Molly Yeh, creator of the award-winning blog My Name is Yeh. It is so delightful, and so very Molly. From the fun recipes that reflect her Chinese-Jewish heritage to the adorable illustrations, thoughtful writing, and beautiful minimal photography, this book is a perfect extension of the work that Molly does on her blog and such a delight to flip through!

Molly said this recipe is basically her in bread form - Chinese, Jewish and a pretty doughy. We attacked the warm loaf with our hands and ate about half of it in one go, then enjoyed the rest with eggs for breakfast which I think would be very Molly approved. The recipe only calls for a 1/2 recipe of dough, but I figured I could find a home for a second loaf of challah so I went for it and made the whole recipe - half plain and half scallion. You should too! Molly also gives lots of other fun suggestions of what you can do with challah dough in the book. It also calls for sprinkling the dough with sesame seeds, but I was out when I went to make this...it is much cuter with sesame seeds on top :)

SCALLION PANCAKE CHALLAH FROM MOLLY ON THE RANGE

makes one loaf

from Molly on the Range

1/2 recipe dough from Basic Challah (recipe follows), made through the first rising

1 tablespoon toasted sesame oil

3 scallions, minced

Kosher salt and black pepper

Crushed red pepper

Egg wash: 1 large egg yolk, beaten with

1 tablespoon water

Toasted sesame seeds

 Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Divide the dough into 3 equal parts and roll each part into a 12-inch log. Gently flatten each log so that it is about 3 inches wide. Brush each with sesame oil and sprinkle with scallions, salt, black pepper, and crushed red pepper. Roll the logs up lengthwise like a jelly roll and pinch the seams to seal. Lay the logs seam side down next to one another and pinch them together at one end. Then braid the logs and pinch them at the other end. Place the loaf on the lined baking sheet. Cover and let rise for 30 minutes.

 Brush the loaf with the egg wash and sprinkle with sesame seeds and black pepper.

Bake until the loaf is golden brown and has an internal temperature of 190ºF. Begin checking for doneness at 28 minutes. Let cool slightly and enjoy.

MOLLY'S BASIC CHALLAH

from Molly on the Range

Makes 2 loaves

4 ½ teaspoons (2 envelopes)

active dry yeast

1 ½ cups warm water

1 teaspoon plus ¼ cup sugar

6 ½ cups flour, plus more for dusting (or sub in up to 2½ cups whole wheat flour)

2 teaspoons kosher salt

4 large eggs

⅔ cup flavorless oil

¼ cup additional sweetener: sugar, brown sugar, honey, or molasses

Egg wash: 1 large egg yolk beaten with 1 tablespoon water

In a medium bowl, combine the yeast, warm water, and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

Meanwhile, in a large bowl or in a stand mixer fitted with the dough hook, mix together the flour, salt, and remaining ¼ cup sugar. In a medium bowl, whisk together the eggs, oil, and additional sweetener.

When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with the dough hook until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more white flour as necessary (but resist any urge to add too much!).

Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it sit at room temperature until it has doubled in size, about 2 hours. (It will take slightly longer if you’re using whole wheat flour.) Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about 1 hour before shaping.

Line two large baking sheets with parchment paper. Divide the dough in half and, working with half of the dough at a time (keeping the other half covered), pat the dough out into a long rectangle, roughly 3 inches by 12 inches (this doesn’t need to be exact). From this, cut 3 long and skinny rectangles and roll them out a bit to get 3 long snakes. Pinch them together at one end and then braid the snakes and pinch them at the other end. Transfer the loaf to a baking sheet and repeat with the remaining half of the dough. Let them rise, covered, at room temperature for 30 minutes.Preheat the oven to 375º F.

Brush the loaves with a thin even layer of egg wash and sprinkle with sea salt. Bake until the loaves are golden brown and have an internal temperature of 190ºF. Begin checking for doneness at 28 minutes.

Let the loaves cool until they’re jusssst cool enough that they won’t burn your mouth, and then enjoy with lots of butter.

A Pair of Rhubarb Pies

There's nothing that I love to bake more in the summer than pie. Ok, maybe galettes, but they are pretty much the same component parts arranged a little differently. Anyhow, fruit and buttery crust, and ice cream on top is pretty much the optimal to enjoy just about any summer produce, even better if you can eat it outside somewhere - barefoot with the sun shining on your face.

I hope you don't mind that I am a little behind in sharing what I've been up to in the kitchen, but there is still lots of rhubarb at my farmer's market so here are a couple of rhubarb-heavy recipes that would be perfect for this holiday weekend's (if you are in the US) gatherings.

The Bluebarb is especially patriotic with it's red rhubarb, and blueberry filling. I am not a fan of strawberries and rhubarb baked together, but I love rhubarb with darker berries. The second is a straight-up rhubarb pie sweetened with brown sugar, and flavored with a generous sprinkle of lime juice and zest which was a welcome change from my normal granulated sugar-orange zest combo. I made both of these pies with the All Butter Pie Crust from Sweeter off the Vine using all purpose flour, but they would be great with a whole grain crust too (sub in 1/2 spelt or rye for the all purpose) If you are gluten-free Alanna over at the Bojon Gourmet has a lot of great looking gluten free crusts too, pie for everyone!

Have a great weekend guys!

p.s. Don't forget to check the EVENTS tab above. I'll be doing book signings and other book related events all summer, I'd love to meet you all!

Bluebarb Pie

Makes one 9-inch pie

All Butter Pie Crust (recipe follows)

Filling

1 pound (450g)  rhubarb stalks

1 pound (450g) blueberries

3/4 cup (150g) granulated sugar

1/2 lemon, zest and juice

1 vanilla bean, seeds scraped from the pod

1/4 cup (32g) all purpose flour

1/2 teaspoon cinnamon (optional)

pinch salt

1 egg, lightly beaten for egg wash

1 tablespoon turbinado sugar

Preheat the oven to 400º F and place a rack in the bottom of the oven. In a large bowl combine the sugar, lemon zest, and vanilla bean seeds. Use your fingers to rub the zest and seeds into the sugar until well combined and fragrant. Stir in the flour, cinnamon, and salt.

Cut the rhubarb into 1-inch pieces and add it to the bowl. Add the blueberries and lemon juice, but don't stir quite yet.

On a lightly floured surface, roll out one piece of the dough into a roughly 12-inch circle about 1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a roughly 12-inch circle, about 1/8-inch thick.

Stir the filling ingredients together, then fill the pie shell and top with the second crust.

Trim the edges so they are even, then crimp them together. Alternately, cut the second crust into 1 1/2 to 2-inch strips and weave a lattice top.

Slide the whole pie into the fridge or freezer for about 15 minutes or until the crust is very firm. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 45-55 minutes or until the crust is deep golden brown and the juices bubble. Cool the pie before slicing.

Brown Sugar Rhubarb Pie

makes one 9-inch pie

All Butter Pie Crust (recipe follows)

Filling

32 ounces (900g) rhubarb  chopped into 1/2'' pieces (if your rhubarb is tough or stringy, remove the strings by pulling them down the stalk)

1 1/4 cups (250g) light brown sugar

1/4 cup (32g) all purpose flour

1/2 vanilla bean, seeds scraped from the pod

1 tablespoon lime zest

1 tablespoon lime juice

pinch salt

1 egg, lightly beaten for egg wash

1 tablespoon turbinado sugar

Preheat the oven to 400º F and place a rack in the bottom of the oven. In a large bowl combine the sugar, lime zest, and vanilla bean seeds. Use your fingers to rub the zest and seeds into the sugar until well combined and fragrant. Stir in the flour and salt. Add the rhubarb and lime juice but don't stir quite yet.

On a lightly floured surface, roll out one piece of the dough into a roughly 12-inch circle about 1/8-inch thick and place it into a 9-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a roughly 12-inch circle, about 1/8-inch thick.

Stir the filling ingredients together, then fill the pie shell and top with the second crust.

Trim the edges so they are even, then crimp them together. Alternately, cut the second crust into 1 1/2 to 2-inch strips and weave a lattice top.

Slide the whole pie into the fridge or freezer for about 15 minutes or until the crust is very firm. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 45-55 minutes or until the crust is deep golden brown and the juices bubble. Cool the pie before slicing.

All Butter Pie Crust

2 2/3 cups (340g) all purpose flour

1/2 teaspoon salt

1 cup plus 2 tablespoons (255g) unsalted butter, cold and cut into cubes

8-10 tablespoons ice water

1 tablespoon apple cider vinegar

To make the crust, combine the flour and salt in a bowl, cut the butter into 1/2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter as you go to ensure that each butter piece is coated with flour. The idea is to create thin, flat shards of butter that range from about the size of a dime to about the size of a quarter. Sprinkle about 6 tablespoons of the water over the flour mixture and mix gently. If the dough seems very dry, add more water a couple of teaspoons at a time. 

You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart. Press the dough together, then split it in half, form into discs and wrap each disc in plastic wrap. Chill the dough for at least one hour before using, or overnight. I prefer an overnight rest if possible