French Onion Soup

I don't know about you but I remember 'firsts'. I may momentarily forget the name of an author of a book I just read or not remember if there is brown sugar in the pantry, but firsts, well they seem to be permanently etched in my memory. However, truth me told there are a few firsts I would like to permanently forget. But definitely not on the first forget list was my first taste of French Onion Soup. It could not have been in a more memorable location, the restaurant on the breath taking grounds of the Domaine Chandon Vineyard in Yountville, California on a beautiful sunny November day more than twenty-five years ago (I could probably be specific as to the actual year but I like being in a state of semi-denial with regard to my age). The experience the tastes of French Onion Soup covered in melted gruyere cheese and a glass of Champagne on my palate could only be described as pure bliss.

What is not to love about a soup originating in the kitchens of 18th century France? For some reason many of us don't think of French Onion Soup as peasant food (it was). Maybe because caramelized onions, a rich beef or chicken stock and gruyere cheese don't seem anything like common ingredients. Yet, indeed onions, beef stock and cheese easily and magically transform into something extraordinary. A timeless, classic dish. If you have been reluctant to make this classic soup, it is time to get over your hesitation and trepidation. And if making French Onion Soup for the 'first' time, it should prove to be a memorable not forgettable experience. Or in other words a first worth repeating.

In the compilation of Julia Child's 100 most beloved recipes, French Onion Soup (Soupe a l'Oignon) ranked 88. Not that one needs a reason to make any one of Julia Child's 3,700 recipes, but why make anyone else's version of French Onion Soup?

One and a half pounds or about 5 cups of yellow onions (not enough to bring tears to your eyes as you cut them) are thinly sliced. Four relatively large yellow onions yielded a little more than 1.5 pounds of sliced onions. I decided to go with the weighing on the scale versus the measuring in the measuring cup method.

In a deep heavy saucepan melt three tablespoons of unsalted butter with one tablespoon of extra virgin olive oil. When the butter has melted, add the sliced onions. Cover the pan and on a low heat cook for 15 minutes. The onions will have wilted beautifully but will not yet begin to take on any color. Add one teaspoon of salt and 1/2 teaspoon of sugar (Julia recommended 1/4 teaspoon of sugar), raise the heat to moderate and cook for 35 to 45 minutes or until the onions have turned an even, golden brown color. You will need to stir these onions frequently to ensure they do not burn. I found the caramelization process was a little easier if the pan was partially covered with the lid. Just remember, you cannot walk away from this phase of the cooking process. The caramelization of the onions is where the depth of flavor is developed. Be patient, you will be rewarded.

Once the onions have caramelized, stir in three tablespoons of flour and stir for 3 minutes. Remove the pan from the heat and slowly add in the half cup of white wine. The wine helps to deglaze the pan and removes all of those wonderful bits of flavor from the bottom of the pan. Add in the 7-8 cups (Julia recommended the full 8 cups) of boiling beef stock and season to taste. Go easy on the salt as you will increase the saltiness of the soup when you add the cheese later on. With the pan partially cover, return the pan to the stove and simmer for 30 to 40 minutes.

The perfect time to make the croutons is while the soup is simmering. In a 325 degree preheated oven, place 1/4 to 1 inch slices of french bread on a baking sheet and roast for up to 30 minutes or until they have completely dried out and lightly browned.

Julia's recipe calls for 1 to 2 cups of grated swiss cheese. I love the nuttiness of gruyere cheese so this is what I used. You can also use a combination of swiss and parmesan cheeses or a combination of gruyere and comte cheeses.

Before ladling the soup into bowls, add the three tablespoons of Cognac (you will not be sorry, actually you will be sorry if you don't). If you don't have Cognac you can use French Brandy. And if you don't have either, well this would be a reason to buy some.

Once the soup is ladled into the bowls add a tablespoon of grated cheese to each one and stir until it has melted.

Top each bowl of soup with three or four croutons. Top each crouton with the a small dab of butter before sprinkling on the grated cheese. Place the soup filled oven proof bowls in a 325 degree oven and bake for 20 minutes. Set the bowls under the broiler for 1 to 2 minutes in order to lightly brown the top. Serve and enjoy. 

This French Onion Soup is a first course or a meal all by itself (maybe along with a small salad, some wine and, of course, a little more bread). 

Recipe
French Onion Soup (adaptation of Julia Child's Soupe a l'Oignon Gratinee in Volume One of Mastering the Art of French Cooking)
Serves 6-8

Ingredients
1 1/2 - 2 pounds thinly sliced yellow onions (about 3 to 4 large onions)
3 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon granulated sugar
3 Tablespoons all-purpose flour
6-7 cups of beef stock (homemade or a good quality store bought stock)
1/2 cup dry white wine
Salt and pepper to taste
2-3 Tablespoons of Cognac or French Brandy (optional but highly recommend)
Rounds of a tasted baguette or sliced artisan bread
8-10 ounces finely grated Swiss cheese (recommend Gruyere cheese) 
4 ounces freshly grated Parmigiano-Reggiano
additional softened butter

Directions
1. Place sliced onions in a heavy saucepan with three tablespoons of melted butter and one tablespoon of olive oil. Cover pan and cook on low heat for 15-20 minutes until the onions are tender and translucent.
2. Add 1 teaspoon of Kosher salt and 1/2 teaspoon of granulated sugar to onions, increase heat to moderate and cook onions for 35 to 45 minutes (until onions are a deep golden brown).
3. Add 3 tablespoons of flour to onion mixture and continue cooking for 3 minutes.
4. Remove pan from heat and add 1/2 cup white wine slowly, stirring to scrap up the caramelized bits of onion on bottom of pan. Pour in 7 to 8 cups of boiling beef stock. Season with salt and pepper.
5. Return soup mixture to stove and simmer for another 30-40 minutes.
6. Optional: Add three tablespoons of cognac (or French Brandy) to soup. Ladle soup into four to six soup bowls.
7. Preheat oven to 350 degrees (F).
8. Add one tablespoon of grated Swiss cheese in each bowl, stir until cheese has melted.
9. Top each bowl with three to four croutons or a slice of a toasted piece of artisan bread. Generously top with the grated cheese. Lightly drizzle some olive oil over the top.
10. Place soup bowls on a baking sheet and bake for 30 minutes in the 350 degree preheated oven.
11. Optional: Add another tablespoon of grated cheese to soup bowls and place under broiler for 1-2 minutes or until the top is lightly browned. Serve and enjoy!!

Recipe and Photos Updated March, 2020

I have been in the (ugh) learning curve in the last week, more specifically a (double ugh) physical learning curve, which for me is much more challenging than an intellectual one. Not to infer that I consider myself smart (yes I have the doctorate book smarts, yet the jury is still out on the common sense smarts), however I would with a rather high degree of confidence characterize myself as a bit of a wimp (in my world wimp means my head convinces my body to give up sometimes more often or sooner than it should). But the time finally came for me to change my wimp status, thus explaining why I got myself into this initially difficult (hard on my ego) learning curve status.

For years I have heard other speak (in a somewhat zealous sort of way) of the benefits yoga has on one's mind, soul and body (aren't we sometimes just a little skeptical of those who speak with about anything with such intensity). But then again who does not want this holy trinity functioning at high levels? Getting my body to shift from being tight and inflexible to loose and flexible is temporarily getting in the way of experiencing that trifecta. I don't know where this 'first' exposure to and experience with yoga will ultimately take my mind, spirit or body (hopefully to a place of great balance). However, as much as I am looking forward to this journey, I can hardly to wait to forget what the initial 'first' exposure feels like.

Milk Chocolate Chip Cookies

What better reward for having to do the grueling work of shoveling five inches of snow from the driveways and sidewalk than a plate of freshly baked cookies and a glass of milk? Well maybe a piece of jewelry.

I have shared before that I have made various iterations of chocolate chip cookie recipes over the years. But I was in a milk chocolate and toasted walnut cookie mood so I decided not to make the sea salted chocolate chip cookies but to make a recipe I had not made in a very, very long time. Not only because it contained milk chocolate chips but because it was 'a one bowl no need to pull out the mixer' cookie recipe (shoveling snow is exhausting work). Other than needing access to a bowl, measuring cups and spoons, a baking sheet, a spatula and an oven, you can make these milk chocolate chip cookies pretty much anywhere. Don't we all pack measuring cups and spoons (and a corkscrew) for an extended vacation stay in a rental just in case we need a non-jewelry reward or have a craving for a really good chocolate chip cookie?

No matter how talented of a baker one might be, I am one who believes the ingredients one uses can make a significant difference. This difference is usually discernible in both the taste and look of the baked good. As much as I love the rustic look of a homemade cookie, I love even more the bakery-like rustic look (and taste) of a homemade cookie.

Sometimes I need to over measure the walnuts for a recipe because when they are roasted their aroma is so enticing I am compelled to eat a few before chopping them up. In a preheated 350 degree oven walnuts are transformed after they are roasted for 8 to 12 minutes. Some cookies are good with or without nuts, this a cookie where the nuts make it taste absolutely delicious.

Most chocolate chip cookie recipes call for some combination of granulated and brown (light or dark) sugars. This recipe calls for superfine sugar (sometimes referred to as Baker's sugar). These cookies have a larger brown to white sugar ratio which only adds to their depth of flavor.

You forget to take the butter out of the refrigerator the night before. Not a problem for these cookies as it is melted, not room temperature butter that is mixed into the sugars. Using either a spatula or wooden spoon the butter and sugars are mixed until blended.

Two large eggs and three tablespoons (yes tablespoons there is no typo here) of vanilla are stirred into the butter/sugar mixture just until well blended.

The sifted flour, baking soda and salt mixture is added next. The key to these cookies is to mix until blended as over mixing will lead to a less tender, tougher textured cookie. The recipe called for two cups of milk chocolate chips and one cup of roasted walnuts. I think I had forgotten that the last time I made them (years ago) I increased the amount of chocolate chips (personally I like a very chocolatey chocolate cookie). At a minimum these cookies need two cups but if you too lean toward a chocolate in almost every bite, increase the mount of chocolate chips to two and one half cups.

I am all about the perfectly sized shaped cookies, not only for how they look but for how they bake in the oven. So using a 1 to 1/14/ inch ice cream scoop place the cookie balls on a parchment paper lined baking sheet allowing for at least 2 to 3 inches between each cookie. Lightly press down on each cookie ball before placing In a preheated 350 degree oven. The cookies are baked for 12 to 14 minutes or until lightly browned on the top and edges. Begin checking the cookies at 10 minutes (sometimes ovens bake differently). I cooled these cookies on the baking sheet as I wanted a slightly crispier cookie. If you want the cookie to have a softer texture, remove baked cookies from the baking sheet and place on a cooking rack.

I put a dozen of these milk chocolate chip cookies in a ziploc bag in the freezer. Unfortunately I am anticipating there will be more snow to shovel in the weeks ahead. These cookies will either be the motivation I need to get out there to shovel or a source of instant gratification or both. If there is no snow shoveling in your immediate future, these frozen cookies are perfect for ice cream sandwiches (it is always good to have a dessert ready for an impromptu gathering).

Recipe 

Milk Chocolate Chip Cookies (slight adaptation to Radical Rob's Chocolate Chip Cookies)

Ingredients
1/2 cup superfine or Baker's sugar
1 1/4 cups light brown sugar
1 cup unsalted butter, melted
3 Tablespoons vanilla
2 large eggs, room temperature
3 cups all-purpose flour (recommend King Arthur flour)
3/4 teaspoon baking soda
3/4 teaspoon Kosher salt
2 to 2 1/2 cups milk chocolate chips (recommend Ghiradelli milk chocolate chips)
1 generous cup walnuts, roasted and coarsely chopped

Directions
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, combine sugars and mix well.
3. Mix in melted butter to sugar mixture until blended.
4. Add eggs and vanilla stirring until well mixed.
5. In a separate bowl sift flour, baking soda and salt. Add to wet ingredients, stirring until just combined (be careful to not over mix this batter or the result will be tough cookies).
6. Stir in milk chocolate chips and walnuts just until mixed.
7. Using an ice cream scoop (approximately 1 to 1/14 inch in diameter), place balls of dough on parchment paper lined baking sheets (allowing at least 3 inches between each cookie). Lightly press down on each dough ball before placing baking sheet in the preheated oven.
8. Bake cookies for 12-14 minutes or until cookies are lightly browned. Cool cookies on cookie sheet.
9. Remove cooled cookies and store in a covered contained.

Cinnamon Sugar Puffs

Have you ever come across a recipe you wanted to try and yet for every known and unknown reason under the sun you kept procrastinating? And if you procrastinate long enough you sometimes forget about it or, worse yet lose the recipe that had you salivating when you found it. This happens to me more often than I would like to admit (so many recipes, too little time, so not as organized as I could be). But thankfully and I mean really thankfully the recipe for Cinnamon Sugar Puffs was one permanently etched in my memory and stored in an accessible place (unlike many of the other recipes I come across and spend hours (re)searching for).

Sometimes the best descriptions are simple ones. So here is my attempt at keeping the description of the experience of eating Cinnamon Sugar Puffs simple. OMG!!!!! Okay, well I am not sure that this seemingly simple acronym adequately describes these amazing bites of deliciousness. But OMG it has been awhile since I have eaten something so good I was left momentarily speechless. So there will not be any proliferation of adjectives or a short novella describing these Puffs today. Instead I will simply say your life will not be complete until you have eaten them. Yes, these are seriously that good.

The Cinnamon Sugar Puffs melt in your mouth. Perfectly spiced you will find it hard to eat only one of them (yes, even those of you who believe your will power is your strongest asset will be challenged to stop yourself from taking a second one). If I told you they were a cross between the best donut and best muffin you had ever had, I still would not be doing them justice. If I told you the Cinnamon Sugar Puffs just could be one of the things your family and friends will travel miles and drive over bridges to eat (for as long as you keep the recipe from them), I would not be lying. If you are looking for a new obsession, this could be it.

So what compelled me to finally make these Cinnamon Sugar Puffs? The short answer is that I wanted to thank someone for doing me a favor and I thought a bag of warm Cinnamon Sugar Puffs might be the perfect thank you. You might be thinking 'if you hadn't made them before how would you possibly know they would be perfect?' Well every once in awhile you have a sixth sense about something and you just know. I only wish this sixth sense was operational a little more often.

This is one of those recipes where you probably have all of the ingredients in your refrigerator and pantry.There are quite a few spices in this recipe which probably contributes to why the puffs are so delicious (a perfect example of why more really is better). The measurement for two of the spices in this recipe were defined not in terms of teaspoons or tablespoons but as a 'pinch'. It turns out that a pinch is considered by some to equate to 1/16th of a teaspoon. So until I can find a 1/16 measuring spoon, in my world a pinch is one half of an 1/8 of a teaspoon (that may sound a little confusing, but for some reason it makes perfect sense to me).

Sometimes when you read a recipe and it calls for browning the butter, you might be tempted to think 'ah I don't need to do this'. Whatever temptations are on your list of ones to resist, don't let this be one of them. The browned butter takes on a nutty flavor that rivals the flavor of butter simply melted. Once the butter is browned it is poured into the mixing bowl you plan on using for blending all of the ingredients. Just remember to allow the browned butter to come to room temperature before going any further.

Once the butter has cooled to room temperature the egg and one half cup of granulated sugar are mixed in with a hand mixer until well combined. The flour mixture (flour, baking powder, nutmeg, allspice, cloves, ginger, salt and orange zest) and a half cup of whole milk are added in alternately beginning with the dry ingredients (my sequence was dry-wet-dry-wet-dry-wet). The finished batter will be thick and smooth in texture.

To ensure each of the muffins were the same size I used my favorite kitchen tool, the ice cream scoop. This recipe makes a dozen perfect puffs. I used a non-stick muffin pan, however, I still sprayed and floured the muffin tin. As reliable as a non-stick pan can be, I wasn't taking any chances.

The Cinnamon Sugar Puffs are baked for 20 to 25 minutes in a preheated 350 degree oven until golden brown. You can test for doneness by lightly pressing on the top of the muffin. If it springs back, your puff is done. My baking time was almost 22 minutes.

In addition to the four spices (cloves, ginger, allspice and nutmeg) in the puff batter there is one more. What better to compliment the flavor of those spices than cinnamon. Especially when the cinnamon is mixed in sugar to create the cinnamon sugar coating. When the puffs come out of the oven carefully remove with an offset spatula or knife. Dip each one first in a bowl of melted butter and then roll in a bowl of cinnamon sugar. Your hands get a little messy with the dipping and rolling process so it might be easier if you remove all of the puffs from the muffin tins before they get their final coating (a lesson learned in the puff making process).

Recipe

Cinnamon Sugar Puffs (an oh so slight adaption to the Cinnamon Sugar Breakfast Puffs recipe shared by fiveandspice and posted on Food52)

Ingredients
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1 large egg, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/16 teaspoon ground cloves
1/16 teaspoon ground ginger
1 teaspoon orange zest
1/2 cup whole milk, at room temperature

8 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon Saigon cinnamon

Directions
1. Preheat oven to 350 degrees. Spray and lightly flour a 12 cup muffin tin (prepare even if pan is a non-stick one).
2. Combine flour, salt, nutmeg, allspice, cloves, ginger and orange zest. Set aside.
3. Melt butter in a heavy bottomed saucepan and cook stirring constantly until browned and having a nutty aroma. Transfer browned butter to medium-large bowl and allow to come to room temperature.
4. When the butter is cooled, add the egg and 1/2 cup sugar, beating with a mixer until creamed.
5. Add flour mixture and milk into the butter-sugar mixture, alternating with the wet and dry ingredients. Beat well after each addition.
6. Using an ice cream scoop, divide batter evenly in prepared muffin tin. Bake for 20-25 minutes until golden browned (puff should spring back when lightly pressing on with finger). Carefully remove from muffin tin with an offset spatula or butter knife.
7. Combine 1/2 cup sugar and cinnamon in bowl. Pour eight tablespoons of melted butter in another bowl.
8. Dip puff in the melted butter, swirling to ensure all sides of the puff are covered. Roll in cinnamon sugar mixture until coated. Place finished Cinnamon Sugar Puff on a platter. Serve warm or at room temperature.

Roasted Panko Crusted Shrimp with Garlic Aioli

How many times have you been to a cocktail or dinner party when by the time you get around to putting a few morsels on your plate (because now you need to eat something to stay grounded after a glass or two of wine, a bottle or two of beer, or glass or two of scotch) you discover there are an abundance of vegetables and cheeses to choose from, but the only things left on the shrimp platter are the lemon wedges and a few drips of cocktail sauce? It was the drips of cocktail sauce that concerned my sister during the holidays, only not for reasons you might be thinking.

When planning the Christmas dinner and sharing my appetizer ideas with my sister she immediately said 'not shrimp with cocktail sauce' and then after a pause said 'we have some spillers in the family and I don't want all of your white and ivory furniture ruined'. I don't always listen to my sister (even though she usually has my best interests at heart), but she started me thinking that I really needed to find a different way of serving shrimp. Because in spite of having 'spillers' in the family, I also have a family that loves seafood, particularly shrimp.

It took me awhile but I think I came up 'the' one to rival all other shrimp appetizer recipes and to replace the traditional shrimp platter. But maybe most important it is 'the' one to not having a furniture ruining liability. Shrimp marinated in garlic, coated with Panko bread crumbs and then roasted transforms them to such a state you probably won't be waiting for that second cocktail or even the first one before you put at least one on your plate. After serving the Roasted Panko Crusted Shrimp with Garlic Aioli (in full disclosure the semi-homemade kind, as sacrilegious that may seem to some of you) at a recent birthday party dinner, it garnered all of the oohs and ahhs I (secretly) hoped it would.

The Roasted Panko Crusted Shrimp can be served hot out of the oven, warm or at room temperature. However, when I made them they didn't last long enough to get to room temperature. I don't even recall there being any leftovers and there were only five of us. While this made for am absolutely great appetizer, it could also be served as a main dish with some pasta and a salad. For the moment I am keeping it as an appetizer as it made for a memorable prelude to the dinner that followed.

For this appetizer to have that certain wow factor, you will definitely want to use any of the Colossal shrimp varieties (10 to 15 shrimp per pound). Depending on whose chart you look at, did you know there are 10 or 11 different sizes to shrimp ranging from extra small (61/70 pieces per pound) to Extra Colossal (10 pieces per pound)? The shrimp likely to be found on a platter at a gathering range from Large (31/35 pieces per pound) to Extra Large (26/30 pieces per pound) to Jumbo (21/25 pieces per pound). Not to make things more complicated but the names for the various shrimp sizes will vary, so it is best to look at the shrimp count per pound when buying them. In the case of these Roasted Panko Crusted Shrimp, size matters.

Whether you are lucky enough to live near a source of fresh (not frozen) shrimp or have to rely on the frozen shrimp from a grocery store or seafood market, you will want to devein, peel two and butterfly (2) pounds of shrimp (leaving the tails on).

The fresh (or thawed) deveined/peeled/butterflied shrimp should be dried before putting in a bowl. Depending on your affection for garlic, mince either two or three cloves, toss in with the shrimp and marinate in the refrigerator for 30 to 60 minutes. If you love garlic, longer is better.

As I was reading through roasted shrimp recipes most called for some sort of dried seasoning or herb added to the flour mixture. Whether I had one of those forgetful moments or not, I brought home a 'fresh' and not dried herb (thyme) from the grocery store. This is where in this recipe creation process where I made what I will call a mistake. Fortunately it turned out to be one with a favorable outcome. The 1 1/2 teaspoons of freshly chopped thyme added to the flour, salt and pepper mixture turned out to give the right amount of flavor to the roasted shrimp. But I don't know if fresh or dried thyme is a real deal breaker when making this recipe. If for some reason you can't find fresh thyme, use 1/2 teaspoon of dried thyme (fresh herb quantities are three times the amount of dry herbs).

This is a three step dipping process recipe. The shrimp are dipped first in a seasoned flour mixture, second in the egg white/milk mixture and finally in the panko crumbs. When placing the dipped shrimp on an aluminum foil or a parchment paper lined baking sheet lightly sprayed with oil give each shrimp a little bit of breathing room.

Place the baking sheet in a preheated 400 degree oven and bake for up to 18-20 minutes. I checked the shrimp at 16 minutes and then again in 2 minute intervals to make certain I wasn't overcooking them. While the suggested baking time is 18-20 minutes, it is probably a good idea to begin checking the shrimp at 16 minutes.The shrimp are done when they are pink in color and firm to the touch.

The Roasted Panko Crusted Shrimp are sinfully delicious all on their own, but served with side of either homemade or semi-made garlic aioli takes them to an even higher level of sinful deliciousness. You can make your own semi-homemade version of garlic aioli, so try to resist the temptation to buy the pre-made jar versions.

Recipe
Roasted Panko Crusted Shrimp with Garlic Aioli 

Ingredients
Shrimp
2 pounds colossal shrimp (10-14 shrimp per pound), thawed, peeled, butterflied, tails on 
2-3 cloves of garlic, minced
3 Tablespoons all-purpose flour
1 1/2 teaspoons freshly chopped thyme
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 egg whites
1 Tablespoon whole milk
1 to 1 1/2 cups Panko bread crumbs

Garlic Aioli (semi-homemade)
3/4 cup mayonnaise (recommend Hellman's)
2-3 cloves minced garlic

Directions
Shrimp
1. Rinse and dry shrimp. Marinate shrimp with minced garlic for 30 to 60 minutes.
2. Line a baking sheet with aluminum foil or parchment paper and lightly spray with oil. Set aside.
3. Mix together the flour, thyme, salt and pepper in small bowl. Set aside.
4. Mix together egg whites and milk in small bowl. Set aside.
5. Spread panko bread crumbs on a shallow bowl or large plate.
6. Dip shrimp first in flour mixture, second in egg mixture and last in panko bread crumbs ensuring the shrimp are completely coated in crumbs. Place each shrimp on prepared baking sheet. Note: You can prepare the shrimp several hours in advance up to this point, cover with plastic wrap and refrigerate until ready to bake.
7. In a preheated 400 degree oven bake shrimp for 18-20 minutes until shrimp are done. Remove from oven and arrange on platter. Can be served hot from the oven, warm or at room temperature.

Garlic Aioli
1. Mix together mayonnaise and garlic. Refrigerate for several hours to allow the flavors to come together.

Pretzel Style Pigs in the Blanket

Suspend reality for a moment and think of the world as black and white and less fifty shades of gray. This world is divided into only two kinds of people: first food responders and first food followers. First food responders would be those individuals who are on the cutting edge of trends and willing to take a new concept or food to see where it goes. In other words they are the kind of risk taker who tries to figure out early what works and what doesn't. On the other hand the first food followers are a little more conservative and have the benefit of observing the lessons learned (or mistakes made) by the first responders before jumping in. In other words, they are okay with not having to be part of every food trend out there.


I am in the first food followers group, which isn't necessarily a bad group to be in. I haven't yet jumped on the quinoa and kale bandwagons (I know you might be thinking what kind of foodie am I?). And up until this week have only consumed Pigs in the Blanket once (now you must be thinking in what food dimension do I live in?) Yes, I know Pigs in the Blanket have been around for quite some time so I can also be a really, really, really slow first food follower. Just remember every once in a while, good things come to those who wait.

Pigs in the Blanket always seems to get a significant amount of air and print time around the holidays and sports tournaments (particularly during the Super Bowl). Some claim they are the most popular food item on a game day buffet. In spite of all of the accolades given to hotdogs wrapped in dough, I still wasn't lulled into doing the popular thing (which is a bit out of character for me). And then one day my childhood best friend made them. Only not with pre-made refrigerated dough, but with a homemade pretzel-like dough. Waiting finally had its' benefits. Believe it or not, I waited a little while longer before I made them myself. 

The dough for the 'Blanket' is a pretzel-like dough, but it is one a little different than most of the pretzel dough recipes out there. Instead of melted butter, this recipe calls for room temperature butter; includes one egg; and uses one half cup of sugar in addition to the yeast and salt. The amount of flour ranges from 6 to 7 cups of flour (I used 6 cups) depending on the humidity.

I am not sure why I used the paddle attachment instead of the dough hook in making this dough. For some reason I thought the recipe called for a paddle attachment. Whether this was an error or not, the dough came together pretty well (maybe it was my lucky day).  However, the next time I make this recipe, I will most likely use a dough hook. This will eliminate the need to knead the dough after all of the flour has been added.

Once the dough is fully mixed it is kneaded for several minutes until smooth. The ball of dough is placed in lightly buttered bowl, covered with plastic wrap and then placed in the refrigerator. Yes, the refrigerator is the place where this dough proofs (another difference from other pretzel doughs). The dough remains in the refrigerator for at least 2 hours or up to 24 hours (I waited almost 22 hours before using the dough). The dough rises but not to a double in size rise.

Taking inspiration from some of the other Pigs in the Blanket recipes I had found, I rolled out the dough into long strands (about 24 inches in length) to wrap the hot dogs. While I cut the dough into 8 even wedges, next time I might cut them into 10 even wedges and roll out the dough to a slightly thinner strand.

When comparing the recipe I had with others I had found, I also discovered almost all of them boiled the dough wrapped hot dogs in a baking soda and water solution before baking them. While immersed in the boiling mixture for only 30 seconds, the baking soda changes the alkalinity of the dough's outer surface. The result is intended to give the finished dough a golden color and chewier crunch. Note: I learned something else after making these Pigs in the Blanket. In order to give the dough the pretzel like finish all over, turn the simmered dough wrapped pretzels over and simmer for additional 30 seconds. Remove and place on a parchment paper lined baking sheet.

In keeping with the black and white theme, I just had to use both kosher salt and poppy seeds. I suppose this made them a little less pretzel like, but hot dogs without the added flavor of poppy seeds on the bun?

After the wrapped hot dogs have been boiled, brush with an egg wash and sprinkle on Kosher salt and poppy seeds. If you can find pretzel salt by all means use it. And if you aren't a fan of poppy seeds feel free to leave them off.

The Pigs in the Blanket are baked in a pre-heated 425 degree oven for 15 to 18 minutes or until they are a golden brown. Mine baked for the full 18 minutes. I attributed the longer baking time to the thickness of the dough wrapping the hot dogs as well as the temperature of the chilled dough. If I had let the wrapped hot dogs rest for 25 minutes before boiling them in the baking soda/water mixture, my baking time might have changed (reduced) slightly. In learning from this experience, I will follow the original recipe and let the wrapped hot dogs rest for 25 minutes.

Serve them whole or cut them into halves or quarters with a bowl of yellow mustard. Dipping a pretzel-like dough wrapped hot dog in ketchup isn't for me, but for your family and friends who are ketchup lovers they might be disappointed if you didn't serve these bites of goodness with a bowl of it. 

Whether you are having friends and family over to watch a sporting event on television or having a barbeque or any other kind of gathering, Pigs in the Blanket can be an appetizer (a slightly hearty one), the main course or one of the main course choices. Don't worry about leftovers, I am pretty certain they will quickly disappear. 

Making these Pigs in the Blanket may seem like it might be a lot of work, but it really isn't. Really it isn't. The dough can be made the day before and the hot dogs wrapped in dough hours before they are simmered in the water/baking soda bath (just keep the wrapped hot dogs in the refrigerator). Once you taste these you may never want to take a bite of the 'pre-made refrigerated in the can dough' wrapped hot dogs again. Just sayin.

Recipe
Pretzel Style Pigs in the Blanket (inspired by my childhood BFF's recipe)

Ingredients
Dough
2 cups warm water (110-115 degrees)
2 packages of active dry yeast
1/2 cup granulated sugar
2 teaspoons Kosher salt
1/4 cup unsalted butter, room temperature
1 large egg, room temperature
6 to 7 cups all-purpose flour
Kosher salt and poppy seeds for sprinkling on top

Water Bath
8 cups flour
2/3 cup baking soda

Egg Wash
1 large egg and up to a tablespoon of water (for a darker finish use only the egg yolk and up to a tablespoon of water)

8 to 10 large/jumbo sized all beef hot dogs (buy the best ones you can find)

Directions (for use with a dough hook)
1. Combine warm water and yeast in the bowl of stand mixer. Allow to sit for five minutes. It should become foamy and frothy.
2. Add in sugar, salt, butter, egg and 3 cups of flour. Mix on low to medium speed until combined.
3. Add in 3 additional cups of flour. Increase speed to medium for approximately 4 minutes or until the dough is smooth and pulls away from the sides of the bowl.
4. Form dough into a ball and place dough in a large buttered bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
5. Cut dough into 8 to 10 wedges. Roll out dough to lengths of approximately 24 inches (to wrap large/jumbo sized hotdogs)
6. Wrap each hot dog pinching the ends of the dough to seal. Allow wrapped hot dogs to rest for 25 minutes.
7. Preheat oven to 425 degrees.
8. Bring water and baking soda to boil. Submerge each dough wrapped hot dog for 30 seconds. Turn dough wrapped dogs over and simmer another 30 seconds. Place on parchment paper lined baking sheet.
8. Brush dough with egg wash mixture. Sprinkle on Kosher salt and poppy seeds.
9. Bake for 15 to 18 minutes or until dough is golden in color. 
10. Allow the baked hot dogs to rest for a few minutes before serving or cutting.
11. Serve with a bowl of yellow mustard (and, if you must a bowl of ketchup).
Note: If not using a dough hook but a paddle attachment on your mixer, knead mixed dough for 4 to 5 minutes until smooth. Place kneaded dough in the buttered bowl, cover with plastic wrap and refrigerate.