In our very first Food and Drink column for the WACOAN, way back in February 2015, we wrote about chocolate and provided a recipe for the White Chocolate Mousse I made for Abby in August of 1996 on the night we got engaged. The mousse, which was wonderful, followed a dinner that was prepared exclusively in the microwave, a meal that was not wonderful. It’s not that I didn’t know how to use the oven or stove, but I was reviewing a microwave cookbook for a food column in the Waco Tribune-Herald, where I worked at the time.
At an estate sale a few weeks ago, we came across a set of four microwave cookbooks that were published by Litton, a manufacturer of microwave ovens – and lots of other things, including ships, aerospace components and typewriters – in the late 1970s and early ‘80s. We read through them and were skeptical about many of the recipes. We are not confident that ribs are going to be fall-off-the-bone tender after 40 minutes in the microwave. A whole 6-pound chicken won’t be browned and juicy after cooking for an hour.
Abby was intrigued by some of the recipes in the book “Microwave Cooking – Baking & Desserts.” We know that chocolate cake can be made in the microwave, as mug cake – simply a chocolate cake cooked in a coffee mug – is one of Sophie Tankersley’s favorite desserts. One of the first recipe books I owned, “The Fat White Guy’s Cookbook,” features a recipe for microwave fudge that I’ve made several times.
While Abby has always been a great cook and became even more skilled and confident in the kitchen after graduating with honors from the Culinary Arts Program at Texas State Technical College, baking is her love. She learned a lot from her grandmother, Bessie Zemanek, whose kitchen table was overflowing with food every Sunday lunch. Many of my Facebook memories are photos of what Abby has baked: cinnamon rolls, kolaches, muffins, bread, scones, pies. Her buttermilk pie with toasted coconut? Best thing I’ve ever tasted.
We decided to try making a peach pie in the microwave, crust and all. And it turned out a lot better than we anticipated. Abby was pretty doubtful that the crust would be comparable to the one she makes the conventional way, but it was flaky and flavorful. As of right now, there is one piece of pie left in the refrigerator, and it’s going to be a battle to see who gets to it first.
After making the pie, Abby decided to try a couple of other microwave dishes, including an omelet recipe from chef Jose Andrés, who, in addition to owning several restaurants in New York, Washington and Las Vegas, is the is the founder of World Central Kitchen, a nonprofit organization which provides meals in the aftermath of natural disasters.
The omelet recipe couldn’t be much simpler: In a microwave-safe bowl, whisk together one egg and 1 tablespoon of mayonnaise. Then microwave on high for 40 seconds. Top with cheese, a tomato slice, bacon…whatever your favorite omelet toppings might be.
After falling down a rabbit hole of research, we also found a bunch of other recipes that actually sounded doable in the microwave. Some of those include chili crisps; toasting pecans (which we have always done in a skillet on the stovetop); and frying small amounts of garlic and shallot to use as toppings.
The Recipes
Crumble Pastry Peach Pie
For the crust:
- 1 1/4 cups all-purpose flour
- Pinch salt
- 1/2 cup butter
- 1 tablespoon ice water
- 1 tablespoon vodka
For the filling:
- 6 cups sliced peaches
- 3/4 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the topping:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/3 cup butter, cut into pieces
To make the crust, place the flour and salt in a mixing bowl and whisk together. Cut the butter into the flour until it resembles coarse crumbs. Add the water and vodka. Mix until the dough just comes together.
Lightly flour a clean work surface. Roll out the dough large enough to fit a pie pan. Carefully transfer the dough to the pan and crimp the edges. Refrigerate for 30 minutes.
Remove from the refrigerator. Prick the crust all over, sides and bottom, with a fork. Place in the microwave and cook on high 3 minutes at a time until the crust appears to be dry and opaque. The crust will not turn golden brown; it will look underdone. Let cool completely.
To make the filling, place the peaches, sugar, flour, cinnamon and nutmeg in a bowl and mix well. Pour into the prepared and cooled crust.
To make the streusel topping, add the flour, sugars and salt to a bowl and whisk together. Cut the butter into the flour mixture until it’s coarse. Sprinkle about half of the topping onto the pie.
Place a sheet of wax or parchment paper in the microwave to catch any drips.Microwave the pie on high, 3 minutes at a time, until the peaches are tender. If needed, add more streusel halfway through the cooking. Let the pie cool completely before slicing. Makes about 8 servings.
Microwave Fudge
- 2 heaping cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/2 cup milk
- 1 tablespoon vanilla
- 1/2 cup chopped nuts
Sift sugar and cocoa powder into a medium microwave-safe bowl. Cut butter into pieces and add to the bowl. Add milk, and microwave on high for 2–3 minutes or until butter is melted. Stir in vanilla and nuts. Spread into an 8-inch square baking pan. Let cook and cut into 1-inch squares. Makes 64 pieces.
