I went to Paris last week for my 25th birthday. I brought one bag with me. One suit, one coat, one pair of sunglasses, and one book that I had gotten in the mail a day before I left for BWI. Molly sent me her new book, Molly on the Range, and I flipped through it from my middle seat on my way to Iceland. I tucked it carefully in my bag while we tried to navigate through Charles de Gaulle. It sat on the coffee table and in the mornings when we sipped our espresso, I would read a recipe, excited to explore her story through food, to see inside her world a little more. Somehow, having her book there, it was like having a friend to greet me in this new city each day.
I’ve followed Molly’s blog (my name is yeh) for years now and I am constantly inspired by her balance of personality, wit, charm, and talent. Her blog has a way of never seeming voyeuristic; but, instead, always invitational, always friendly. It’s genuine, non-practiced. It’s heartfelt. It’s effervescent. It’s a damn good blog and the success she has gained is earned and deserved. And this book, for all of its stories, mac-and-cheese flowcharts, anecdotes, and recipes, is just an extension of her blog and her amazing personality. I know this book will be a staple in my kitchen, as her blog has been a staple of my weekly web browsing, and I am confident it can only add to your collection, too.
With that being said, pick up a copy of this book, share it with friends, give it out as a gift for the holidays—you won’t regret it. I know I didn’t when I smelled fresh challah in our AirBnB one morning and how much it felt like home in that rented flat in the Marais. How wholesome, eggy, and sharp the aroma was as it rested before I took my first bite. And how I found myself flipping through her book one more time on the long, long flight across the Atlantic.
Scallion Pancake Challah
This was my first time making challah and I was so excited to try Molly's recipe! Having brought this book to Paris with me, I was craving it hard by the time I was able to actually make it! A couple things to note: I had to make challah knots and not a big ol' challah due to my AirBnB host not having a suitable pan to use. Number 2--the flour I got was whole grain (my French wasn't good enough to notice the difference I guess!). But the recipe is so, so good and you'll just have to buy Molly's book to bake your way through her Midwestern Chinese-Jewish life! (Note: This recipe is copied from Molly with her permission and all rights go to her. Further note that this recipe references another one from her book, which I have left as is, in the hopes you will pick it up to make more challah!!!!!!!)
- ½ recipe dough from Basic Challah (page 178), 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.
Congratulations again to Molly! I am so lucky to have gotten to know you this year and to witness your successes! #mollyontherange!!!!!