Deb’s Chocolate Orange Bread

Anyone who knows me knows I LOVE the Smitten Kitchen blog. My dear friend and I are going to a book signing and cooking demonstration at The Brooklyn Kitchen for Deb Perelman’s new cookbook. Can’t wait!

In honor of Deb’s new cookbook and the total geekdom that will spill out of me when I meet her next week, here is her recipe for chocolate orange bread. I slathered mine with butter and local honey, but that’s just me. 🙂

 

Chocolate Orange Bread

borrowed from Smitten Kitchen

1/2 cup warm water
2 1/2 teaspoons (1 envelope) active dry yeast
2 1/2 cups unbleached all-purpose flour (plus a little more for kneading)
1/4 cup unsweetened cocoa
3 tablespoons sugar
1 teaspoon salt
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup milk
1 egg

One 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan, buttered

Combine warm water and yeast, set aside for 10-15 minutes to proof.

Sift all dry ingredients and orange zest in a bowl. Rub in butter until no longer visible. Add milk, egg and yeast mixture and stir to combine. At this point, you can add more flour if it looks too wet, but a little sticky is ideal. Transfer dough to lightly floured surface and knead until smooth and elastic, about 5 minutes.

Place dough in a buttered bowl, turning to coat. Cover with plastic wrap and set aside to rise until it’s doubled in size.

Turn risen dough onto a floured surface and press down to deflate. Stretch the dough into a rough rectangle. Fold into thirds and tuck the ends in. Place in buttered loaf pan, seam down. Cover with a buttered or oiled piece of plastic wrap and allow to double in size, about an hour.

While dough is rising, preheat oven to 375 degrees with the rack in the middle. Once dough has risen, place in oven and lower temperature to 350 degrees. Bake for 30-40 minutes, or until firm to the touch (190 degrees internal temperature). Unmold and place on baking rack until cooled.

bread

Adventures in cheese-making

Whew! I don’t know about you but I’m still full from my back to back Thanksgiving feasts. I’ve had so many cooking adventures in the past few weeks, I don’t even know where to begin. For now, I’ll focus on the latest and most exciting-my first time making cheese! I’ve been dying to try a fresh mozzarella or ricotta but was a little intimidated by the process. With the help of some good friends, we tackled it step by step and ended up with enough cheese for three homemade pizzas. Yum!

stretching

I picked up some fresh unpasteurized milk, rennet, and citric acid from the good people at The Brooklyn Kitchen and used a helpful tutorial from Food52. I read through each step and prepped all my ingredients and tools before getting started. One gallon of milk yielded about a pound of fresh mozzarella and about a 1/4 cup of ricotta.

And now, some tips for when you’re ready to tackle your own cheese-making:

-The steps happen rather quickly so I would definitely have all of your tools at hand when you begin to heat your milk

-Food-safe gloves could really come in handy during the stretching of the mozzarella. The water is very hot and this will help you to keep the cheese curds submerged long enough to stretch to the right consistency.

-Cannot stress this enough (and if you’ve read any cheese-making recipes, you already know) -the right milk makes all the difference. Most grocery stores sell ultra-pasteurized and homogenized milk to extend the shelf life but this heat treated milk will not yield good cheese. The New England Cheesemaking Supply Company has a great list of where you can find raw cow, goat, and sheep’s milk in your state.

margherita

After finishing up our cheese, we rolled out a few pizza crusts and got to toppings. We had a classic or two and a tribute to my favorite pie from Saluggi’s in Tribeca.

fresh tomato sauce, basil, mozzarella

fresh ricotta, garlic infused olive oil, wilted spinach

balsamic roasted brussels sprout, bacon, caramelized onions, mozzarella

brussels

 

 

 

Lazin’ and Grazin’

Those of you living in the Greenpoint/Williamsburg area of Brooklyn may have noticed a new farmer’s market in McGolrick Park. Since it’s opening in early June, I’ve made a habit of walking to the park to pick up my week’s worth of fresh fruit and veggies. Every Sunday this summer has been a treat for me-chatting up farmers and digging through bins of roots and greens.

With the market closing in just two weeks, I’ve been trying to get as much of the local produce as I can. Today I managed to pick up a handful of apples, some shallots, and a butternut and acorn squash.

I roasted the butternut squash and pureed it with blueberry honey, basil and parsley to make a base for lasagna. I sauteed a bunch of kale with garlic and layered it with the squash puree, a bit of ricotta, and some homemade lasagna noodles. The squash had a nice, fresh flavor and lent a bit of sweetness to the garlicky kale. Next time I think I’ll roast two squash as the lasagna noodles soaked up too much of the sauce and left it a bit on the dry side. Even so, it was a combo that will definitely be going into the recipe box.

I’m thinking of using the apples and shallots to make a sausage stuffing for the acorn squash. Geez Louise, I love fall.

Sandy and Stumptown

Greetings, internet friends! Welcome to Meauxcrow, my newest blogging adventure.

As some of you may know, I’ve been out of work all week due to the devastating flooding/blackouts caused by Superstorm Sandy.  While my neck of the woods emerged more or less unscathed, my office in lower Manhattan was not so lucky. There are still so many without power, running water or a warm place to lay their head. If you’re out there and wondering what you can do, please visit www.redcross.org/ to donate.

Like many of my fellow New Yorkers, I’ve been obsessively checking work emails and transit updates waiting for the triumphant return to normalcy.  What’s getting me through the cold, gray days post-Sandy? Stumptown’s Hairbender. Roasted in Brooklyn, brewed in my apartment-it’s the pick-me-up I’ve been looking for.