Does anyone remember the Radar Range? While I was too young to be interested in cooking with one, I do remember a kitchen that had one. It was a built-in stainless steel model in the perfect mid-century modern kitchen of the parents of one of my school friends. I certainly didn't know that I was looking at the ancestor of the microwave oven.
When microwave technology was brand new, we wanted our ovens to cook everything, even recipes they were never really designed to cook. Some of the strangest commissions I ever had were for microwave cookbooks in the 80's in the UK. The subject was challenging, too, since I had very little experience with microwaving. When I was training at the Cordon Bleu, we had only one demonstration in the technique. I was more than grateful when my publishers bought me an oven for testing and experimenting.
What they bought me was a combination microwave/convection oven which was brilliant, and I want one now! I was even happier when they supplied me with microwave cookbooks from the US. The technology was years ahead on this side of the Atlantic. All in all, it was an interesting experience, and by the time I had finished the series, I had microwaved just about every recipe possible. I still make some of those recipes in my own microwave oven, and they seem to have survived translation. I've included some recipes that readers may not be inclined to make, but all I can say is give them a try. Some of them are just loads of fun to watch in the cooking process.
The Recipes
Microwave Chocolate Cream Cake
serves 6 - 8
Unless you have a microwave safe ring pan hanging around your kitchen, use a glass bowl large enough to hold 7 cups of cake batter. Before you fill the bowl with batter, place a tall glass in the center and fill with water. This will create a ring and the water keeps the glass in place. Spray the bowl and glass surface lightly with cooking oil before adding the batter. Be sure to watch it rise while it's cooking; that is part of the fun. Microwave baked cakes tend to dry out a little more quickly than conventionally baked cakes, so eat it up fast or store it very airtight.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons cocoa
1 cup sugar
2/3 cup butter
3/4 cup whipping cream
1 tablespoon white vinegar
2 large eggs, beaten
1 tablespoon vanilla extract
6 - 7 oz white chocolate
Don't forget to lightly oil the ring pan or bowl as above. Sift the flour, soda and cocoa into a bowl and add the sugar. Combine the cream and vinegar and set aside. Melt the butter on HIGH (100%) for 2 -3 minutes or until liquid. Pour into the cream and vinegar and gradually add the beaten eggs. Pour into the dry ingredients and mix until smooth. Pour into ring pan or bowl and smooth the top to level. Cook on HIGH (100%) for 10 minutes or until the top of the cake is only slightly sticky. If your microwave oven is like mine, it has hot and cold spots. I find turning the dish about 1/4 of the way around at 2 -3 minute intervals helps the cake rise evenly.
Allow the cake to cool in the pan or bowl for 10 minutes before loosening the edges and removing the water- filled glass. Use a pot holder as it will still be hot. Turn cake out onto a wire rack to cool completely. Melt the white chocolate in a dish for 2 -3 minutes on HIGH (100%). Pour the chocolate into a pastry bag fitted with a small writing nozzle. Alternatively, pour into a zip lock plastic bag and snip one of the ends slightly. Squeeze out the chocolate in a drizzly pattern over the top and sides of the cake. Allow white chocolate to set completely before serving.
Magic Microwave Meringues
serves 8 - 10
These are magical to watch as they cook. The basic meringue mixture needs to be very firm, but still flexible enough to get smooth. These will turn out unbelievably light and crisp, but there is no way you can dictate their shape. They will just spread, puff up and be slightly irregular. Flavor them and color them as you want. Hazelnut or almond meringues are my personal favorites.
1 large egg white
2 - 2 1/4 cups confectioners sugar
Flavorings:
1 teaspoon instant coffee dissolved in a few drops of boiling water or
2 tablespoons toasted finely ground hazelnuts with a few drops Frangelico or
2 tablespoons toasted finely ground almonds with a few drops Amaretto or
A few drops flavoring extracts and food colorings such a vanilla with yellow, almond with pink or mint with green
Place egg white in a food processor and gradually add enough sugar to make a firm, pliable dough. All the sugar may not be needed. Add the flavoring of your choice and pulse the blade a few times to mix. Add a little more sugar, if needed. Resist the temptation to add more flavoring ingredients. That will disturb the delicate balance of egg white and sugar. Divide dough into 6 pieces and shape into sausages about the thickness of a little finger. Cut into pieces about the size of a small pea. Place these well apart on non stick baking parchment on a microwave-safe plate or on the turntable. Cook on HIGH(100%) for 1 minute or until puffed, firm and crisp. Cook in batches. Lift from the paper and allow to cool.
Serve 2 meringues sandwiched with whipped cream or ice cream and topped with fresh fruit such as berries, peaches, pineapple or mangoes.
Shrimp Rolls
serves 4 - 8
After the previous sweet things, something savory is in order. These are a cross between cabbage rolls and egg rolls. They are easier to make than they look. Napa is the best choice for these, although bok choy can work if the spines are shaved down enough to roll. You will have to do that with napa cabbage as well, just not as much. If you prefer, use crab meat or cooked lobster, chicken or pork instead of the shrimp. These make a good appetizer or a light entree. They are, however, best eaten immediately and not reheated.
1 head of napa cabbage
Filling:
1/2 cup cashews, chopped
4 scallions, chopped
8 oz cooked medium shrimp, chopped
1/2 cup chopped water chestnuts
2 cups beans sprouts, rinsed
8 shiitake mushrooms, chopped
1 tablespoon cornstarch
2 tablespoons rice wine or dry sherry
Sweet Sour Sauce:
2 tablespoons honey
2 tablespoons rice or white wine vinegar
4 tablespoons hot mustard
1 tablespoon cornstarch
1/2 cup white wine
1/2 cup water
2 tablespoons soy sauce
Separate 8 of the largest and best-looking of the napa leaves. Trim down their spines to make them easier to roll up. Place them in a large bowl with 2 tablespoons of water. Cover the bowl loosely and cook the leaves for 30 seconds on HIGH (100%) to soften slightly. Mix all the filling ingredients. Put 2 leaves together, slightly overlapping, and divide the filling equally among all the leaves. tuck the sides around the filling and roll up the leaves. Place rolled edges down in a large microwave safe baking dish with 2 tablespoons water. Cover loosely and cook for 3 minutes on HIGH (100%). Set aside while making the sauce. combine all sauce ingredients and cook for 2 - 3 minutes on HIGH (100%). Stir every 30 seconds until the sauce thickens. Pour on to serving plates. Place rolls on top and serve immediately.
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