Four-Rise Challah

This scrumptious bread may be a bit time-consuming (it takes about 5 total hours), but its faint sweetness, light texture, and rich egginess make it well worth the wait.

(This picture was taken after I nibbled a bit off of the other side -- it came out of the oven without the crack.)

For one loaf, you'll need:

+ lukewarm water, 2/3 cup
+ dry yeast, 1 (.25-ounce) package
+ sugar, 1/8 cup + 1/4 cup (separated)
+ 4 eggs
+ oil (grapeseed, vegetable, or canola), 1/3 cup + extra for bowl
+ honey, 1/8 cup
+ salt, 1 pinch
+ flour, sifted, 4 cups + extra for dusting
+ poppy seeds or sesame seeds, 1-2 tablespoons (optional)

Combine water, yeast, and 1/8 cup sugar; rest for 5 minutes. The mixture should be thick and foamy; set aside. Using a bread hook, combine 3 eggs, remaining sugar, honey, oil, salt, and yeast mixture. Sift together flour and cake flour, and slowly incorporate into wet ingredients.

Place dough in an oiled, nonreactive bowl. Lightly oil top of dough; cover loosely with plastic wrap and a dishtowel, and allow to rise in a warm place for 1 hour. Punch down -- rise for 1 hour. Punch down again -- rise for another hour. Knead for 5-10 minutes on a hard, lightly floured surface.

Beat reserved egg. Braid challah (this is a great instructional video) and apply a thin layer of egg wash. Rise, covered, for 1 hour; in meantime, preheat oven to 375 degrees F. Apply remaining egg, and, if using, sprinkle with poppy / sesame seeds. Bake for 20-25 minutes; cool and enjoy!

Toasted Almond Cupcakes (Cocktail Cupcake No. 2)

Each of these rich, subtly nutty cupcakes gets a dollop of coffee frosting, which stands in for kahlua. It's difficult to not enjoy these delicious treats!


For one dozen cupcakes, you'll need:

+ shortening, 1/4 cup
+ butter, softened, 1/4 cup
+ sugar, 1/2 cup
+ brown sugar, 1/4 cup
+ baking powder, 2 teaspoons
+ cake flour, 1 1/2 cups
+ salt, 1 pinch
+ 1 egg
+ heavy cream, 3/8 cup
+ amaretto, 2 tablespoons

Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin.
Cream shortening, butter, sugar, brown sugar, and salt. Sift together cake flour and baking powder; set aside. In another bowl, whisk together egg, cream, and amaretto. Gradually incorporate flour mixture and egg mixture into creamed butter.

Distribute batter evenly between 12 tins. Bake for about 20 minutes, until a toothpick inserted in the cake comes out clean. Cool completely.

For the frosting and garnish, you'll need:

+ hot water, 1/4 cup*
+ instant espresso powder, 1 tablespoon*
+ butter, softened, 3 tablespoons
+ powdered sugar, ≈ 4 cups
+ slivered almonds, 1/4 cup, lightly toasted

Stir espresso powder and hot water until combined; cool. Whip butter, and slowly incorporate espresso. Gradually add powdered sugar, until frosting is stiff and pale brown. Using a pastry bag with a large star tip, gently pipe frosting onto cupcakes. Sprinkle with toasted almonds; enjoy!

* You may also substitute a shot of brewed espresso - or 1/4 cup of strong, black coffee.

Lenguas de Gato

These delicate, sweet cookies get their name from their shape, which resembles a cat's tongue. They're a breeze to make, and sure to be a hit!


For about 1 dozen, you'll need:

+ shortening, 2 tablespoons
+ butter, 2 tablespoons, softened
+ powdered sugar, 6 tablespoons
+ flour, sifted, 6 tablespoons
+ 1 egg, separated
+ salt, 1 pinch
+ 1/2 vanilla bean, seeded OR powdered cocoa, sifted, 1 tablespoon

Preheat oven to 400 degrees. Line a heavy baking sheet with parchment paper and lightly grease.

Cream shortening, butter, and sugar. Add egg white (discard yolk), and gradually incorporate flour and salt. Fold in vanilla or cocoa*; transfer batter to a piping bag with a medium, round tip.

Gently pipe the batter into thin strips, about 4 inches long. Bake for 6 minutes; carefully transfer cookies to a cooling rack. Enjoy!

* Though vanilla and cocoa are traditional flavorings, feel free to add lemon / orange zest or ground spices -- or, experiment!

Pink Peppercorn Ice Cream

My parents have been making homemade ice cream since I was a tiny little kid, and I've picked it up, as well. Though we do use custard bases in some variations, I chose to use a cream base in this particular recipe for two reasons. I wanted to fully preserve the soft pink color imparted by the pepper, and figured that a lighter, smoother texture would be better suited to the unique flavor profile -- and I was right!

This shockingly tasty, sweet-and-savory treat is great on its own with a dusting of cocoa powder, but also makes a great base for other add-ins. (I'm currently itching to fold some dark chocolate chunks into the batch I just made!)

For about 1 quart, you'll need:

+ heavy cream, 3 cups
+ sugar, 1 cup
+ salt, pinch
+ whole pink peppercorns, 2 tablespoons

Combine all ingredients in a saucepan; stir constantly with a wooden spoon over medium-low heat for 30-40 minutes. For a stronger flavor, gently crush the peppercorns against the side of the saucepan with the spoon. Pass through a sieve; discard peppercorns.

Chill mixture for at least 1 hour; churn in an ice cream maker until thick and creamy. Freeze; enjoy!

Vidalia

Vidalia
1990 M Street NW
Washington DC 20036


Look, if a renowned restaurant in the District offers you a three-course lunch for $20, just go for it. Especially if that restaurant happens to be Vidalia, sister restaurant of Bistro Bis.

Easily my new favorite lunchtime spot, Vidalia boasts an elegant-yet-relaxed atmosphere, exquisite plating, and stunning fare. The aforementioned "tasting menu" offers portions perfectly sized for a filling midday meal; you won't be overstuffed at the end of lunch, but you'll certainly be full.

The Southern influence may be subtle, but it comes through both in the simple elegance of the food and the astounding service. I have been - and will probably continue to be - unable to choose a favorite course; the cucumber soup, lamb tenderloin, and bacon-and-chocolate chip cookies were all equally delicious (and unique).

In short: eat here. It's good that it's so affordable, because you'll probably be going back on a regular basis after your first taste.

Cinnamon and White Chocolate Cookies

These delicately spiced cookies are perfect by the pool (or the fireside), and are sure to please.


For about 1 dozen, you'll need:

+ butter, 1 stick, softened
+ sugar, 1/2 cup
+ ground cinnamon, 1 teaspoon
+ salt, 1 pinch
+ baking powder, 1 teaspoon
+ 1 egg
+ flour, 1 1/2 cups + extra for dusting
+ white chocolate, 1 bar

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.

Cream together the butter, sugar, cinnamon, salt and baking powder. Add the egg; beat until fully incorporated. Gradually add the flour until mixture is thick and smooth.

Lightly dust hard surface; roll dough into a sheet about 1/4" thick. Cut cookies using a glass (or your favorite cookie cutter), and transfer to baking sheet. Bake for 8 minutes; cool completely.

Place cookies on fresh parchment paper or on a cooling rack over parchment paper. Melt the chocolate in a double boiler (or in the microwave, stirring between 10-second bursts). Use a spoon to slowly drizzle chocolate over cookies. Rest for at least 3 hours, or until chocolate hardens and loses its shine. Dig in!

Mint Julep Cupcakes (Cocktail Cupcake No. 1)

I'm pretty sure that my fellow college students are shaking their heads at me for wasting booze -- but these cupcakes are simply too good to pass up!

For 1 dozen, you'll need:

+ bourbon, 3/4 cup

+ 3 mint sprigs, lightly bruised

+ shortening, 2 tablespoons

+ butter, 2 tablespoons, softened

+ sugar, 1/2 cup

+ 1 egg

+ baking powder, 1 1/2 teaspoons

+ salt, 1 pinch

+ mint extract, 1 splash (optional)

+ flour, 3/4 cup

+ whole milk, 2-5 tablespoons

Prepare a tincture of bourbon and mint in an airtight, plastic or glass container. Allow to infuse for at least 12 hours.

Preheat oven to 350 degrees F. Reduce bourbon over medium heat for 5 minutes, until slightly thickened. Remove from heat, and discard mint. Add milk to reduction, until the mixture equals 1/3 cup. Cream sugar, butter, and shortening. Add egg, and slowly drizzle in bourbon mixture. Add mint extract, if desired, and baking powder, salt, and flour. Combine. Evenly distribute batter between 12 muffin cups (I used silver foil liners, to represent julep cups), and bake for 20 minutes, or until a toothpick inserted in the cupcake comes out clean. Cool completely.

In meantime, prepare frosting:

+ butter, 6 tablespoons, softened

+ heavy cream, 3 tablespoons

+ powdered sugar, 2 1/4 cups

+ 12 mint leaves, for garnish

Liberally frost cupcakes; top with mint. Enjoy!

Squash Blossom and Shallot Chicken

Since I'm back home in rural Virginia, I've been filling up my spare time by taking care of my vegetable garden. Everything's doing quite well, if I do say so myself, but I'm a bit (read: very) impatient: as soon as my squash and zucchini plants started blooming, I couldn't resist plucking a few flowers*. This light dish showcases the sweet and mildly fruity flavor of the blossoms.

For about 4 servings, you'll need:

+ 4 chicken breasts, butterflied
+ S&P
+ olive oil, for skillet
+ 1 shallot, sliced
+ 6 squash blossoms, quartered lengthwise (stamen removed)
+ butter, 1 tablespoon

Liberally salt and pepper the chicken breasts; cook over medium-high heat for 2-3 minutes on each side. Rest. In a small skillet, melt butter and lightly saute shallot. Remove from heat and pour over chicken. Place squash blossoms on top (they will wilt slightly when they come in contact with the warm chicken), and enjoy!

* If you're growing your own squash blossoms (some larger grocery stores carry them, too), remember to pick in the morning, when the blooms are open. If possible, avoid picking female flowers, which will eventually produce squash. Male flowers are those that grow at the end of a small stem, rather than in the center of the plant. Remember to leave a few of both sexes on the plant! Store your blooms in the refrigerator, in an airtight container with a damp paper towel, for up to two days.

Great Cooks Blogroll

I'm very pleased to announce my acceptance to the Great Cooks Blogroll, a lovely community of cooks and food bloggers, organized by Jill McKeever.  Check it out!

Homemade Potato Chips with Rosemary Salt

I'm not normally a big fan of the greasy, bland potato chips from the bag; however, tasty (if not particularly healthy) chips are a breeze to make at home as an occasional treat.  Enjoy!

For about 2-3 servings, you'll need:

+ 1 large Russet potato

+ vegetable oil, 3 cups

+ fresh rosemary, 2 sprigs

+ coarse salt, 3 teaspoons

Heat oil to about 275 degrees F (on my stove top, this is "medium-high").  Peel the potato (if desired), and slice into thin rounds.  If you happen to own a mandolin - I don't - now would be a good time to use it.  However, it's also a great opportunity to whip out the old chef's knife and practice making paper-thin slices.

Pat rounds dry on paper towels.  Roughly chop rosemary; add salt directly to the cutting board, and mince the rosemary, using the salt as an abrasive.  Fry chips in small batches for 2-3 minutes on each side; drain on fresh paper towels. Immediately after removing the chips from the oil, lightly sprinkle with rosemary salt.  Dig in!

PS:  I'm pretty sure that listing this recipe in a category that includes the word "vegetables" means that I should start taking heart medication now.