Chocolate Cherry Bread

adapted from the Chocolate Cherry Pecan Bread recipe at the King Arthur Flour site


Ingredients:

3 cups (12 3/4 ounces) unbleached all-purpose flour
1/2 cup (2 ounces) rye flour
1/2 cup (2 ounces) whole wheat flour
3 tablespoons cocoa powder
2 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 3/4 cups (14 ounces) cool water (about 80 degrees F)
3/4 cup (3 1/4 ounces) dried cherries
1/2 cup (3 ounces) chocolate chips

You will also need:

Stand Mixer (paddle attachment and dough hook)
Plastic Wrap
Flour for surface & shaping
Bench scraper
Oil
Bread crock or a heavy, 4- to 4 1/2-quart oven-safe pot
Parchment paper


Method:

Place the dried cherries in water (or some red wine and orange juice if you have it handy) to hydrate and plump them up for several minutes before beginning the mixing.

Mix flours, salt, yeast, cocoa powder and water in a large bowl, using paddle attachment at first and switching to dough hook when it gets too thick. Add cherries and chocolate chips. Stir well to make a very soft dough. Cover the bowl with plastic wrap. Let rest at room temperature overnight, or for at least 12 hours; the dough will become bubbly and puffy.

Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.

During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and onto a sheet of parchment paper. Lift parchment paper by the sides (like a sling) and place into the crock; the smooth side of the bread should be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven.

Bake the bread for 20 minutes, then remove the lid and continue to bake another 25 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.

Remove the crock from the oven, again lift out the parchment paper like a sling and turn the bread onto a rack, and cool before slicing.


This is the dough after mixing and before rising.


And then I folded it onto itself a few times.


In the lightly oiled bowl before 2nd rise.


In the lightly oiled bowl after 2nd rise.


After the proofing stage, I turned the dough out onto a sheet of parchment paper.


Then, lifting the parchment on either side, like a sling I lifted and then lowered the dough down into my pot.


As you can see, it baked up beautifully.




And once it was all done, we just chowed down on it. Delicious.

Rolls Royce Grilled Cheese Sandwich

(This recipe was adapted from what I saw on Food Network's show Unwrapped recently when they showed how Mimi's Cafe makes their famous grilled cheese sandwiches.)



Ingredients:

4 varieties of cheese (sliced)(ex: sharp cheddar, provolone, Swiss & muenster)
Sliced sourdough bread
Grated fresh Parmesan cheese
Garlic herb butter
Sliced ham (optional)


You will also need:

A griddle






Method:

Butter one side of each of the slices of bread and press the buttered side down into the grated Parmesan, gently shaking off the excess.

Putting the cheese side down on your griddle, place one slice each of two varieties of cheese on one piece and two varieties on the other (leaving the sandwich open) and add ham in the middle (if desired).

Grill the sandwich open for most of the cooking time. Once the cheese is really beginning to melt, then flip one side over on top of the other, thus assembling the sandwich.


This is your finished product. It is heavenly. I think you'll find that the Parmesan on the outside gives the crust a wonderful crunch and a little sumthin' extra to the flavor of the sandwich (as does the use of sourdough bread).

The Best New York Cheesecake

from Cook's Illustrated (March/April 2002 pg24)

Ingredients:

Graham Cracker Crust:
1 cup (4 ounces) graham cracker crumbs (8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon sugar
5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan


Cheesecake Filling:
2 1/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30-45 minutes
1/8 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1/3 cup (2 1/2 ounces) sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 large egg yolks plus 6 large whole eggs


You will also need:
Rimmed baking sheet (to catch spills/leakage during baking)
Springform pan (This one is Pampered Chef and I really like the glass bottom to it.)

A good large spatula or (my preference) spoonula. (Again, Pampered Chef makes this one.)



Pastry brush (for brushing butter in pan)
A good stand mixer (because that's a lot of cream cheese) with paddle attachment



Method:

For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees (F). Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of springform pan with most of remaining melted butter, making sure to leave enough to brush pan later. Empty crumbs into springform pan and press evenly into pan bottom using a small ramekin (pictured below). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.



For the cheesecake filling: Increase oven temperature to 500 degrees. In stand mixer, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute.



Scrape beater and bottom/sides of bowl well with spoonula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute and scraping bowl between additions.

(In case you didn't notice, scraping the bowl is very important.)

Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet. Pour filling into cooled crust. It will be FULL.




Bake at 500 degrees for 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake about 1 1/2 hours.

Yes, seriously... 500 degrees.

Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)



Unmold cheesecake, move to other serving platter if desired, and slice while still cold. Let cheesecake stand at room temperature for about 30 minutes prior to serving.

Chocolate Waffles

adapted from Alton Brown's recipe on foodnetwork.com

Ingredients:

7 ounces (1 1/2 cups) all-purpose flour
1 3/4 ounces (I use 4 tablespoons) sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
16 ounces (2 cups) buttermilk
2 ounces (1/2 stick) butter
1 1/2 ounces (1/2 cup) cocoa powder
3 whole eggs
1 teaspoon vanilla
4 ounces (3/4 cup) chocolate chips


You will also need:

Large batter bowl
Small batter bowl
Sauce pan
Whisk
Rubber spatula
Waffle iron
Non-stick cooking spray (for waffle iron)


Method:

In large bowl whisk together flour, sugar, baking powder, salt, and baking soda. Set aside.

In sauce pan, heat buttermilk, cocoa powder and butter over medium-low heat while whisking to combine until warm, butter is melted, and cocoa is well incorporated.

In small bowl, beat eggs and vanilla. Add chocolate mixture and beat to combine. Add wet ingredients to dry and stir in chocolate chips just until all ingredients are combined (do not over-stir). Let batter stand for 5 minutes.

Allow waffle iron to warm and ladle batter on as instructed for your waffle iron (mine takes around 1/3 cup to make a waffle). Take note that the chocolate chips will have started to melt just a bit with the heat from the buttermilk. You may need to scrape them off onto the waffle iron.

Garnish with powdered sugar, fruit, and whipped cream. (Make it cherry pie filling and whipped cream for "Black Forest Waffles")

Brownies

from Cook's Illustrated (March/April 2004, p.24-25)

These brownies almost melt in your mouth, they are so soft. I dare say, chocolate at it's best.

Ingredients

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine.
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

You will also need:

13x9-inch baking dish
Aluminum foil
Nonstick cooking spray
A double boiler set-up of some kind: A large heatproof bowl set over a saucepan of almost-simmering water (I use a Pampered Chef batter bowl over a small sauce pan with about 1/2 inch of water in it)
A heatproof (silicone) spatula
A good whisk


Adjust oven rack to middle position; heat oven to 325 degrees.

Line the baking dish with foil. Cut 14-inch length of foil and fit into width of baking dish, pushing it into the corners and up the sides of the pan; allow excess to overhand the pan edges. Cut 18-inch length and fit into length of pan in the same manner, perpendicular to the first sheet. Spray foil-lined pan with non-stick cooking spray.

If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

(But let's get real here... why would you EVER want to mess up a good brownie with nuts?)

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in your double-boiler set up, stirring occasionally (with your heatproof spatula), until smooth.

(Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)

When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with a few moist crumbs attached, 30-35 minutes (my oven takes about 40 minutes).

Cool on wire rack to room temperature, about 2 hours (Who can wait that long? Not me.), then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.

Store leftovers (Yeah, right!) in airtight container at room temperature up to 3 days.

Just look at that texture. With that crunch top. It almost doesn't get any more perfect.

"Buffalo" Wings

These are not "authentic" because I prefer a light breading to naked wings.

Ingredients:

Chicken Wings
Flour seasoned with salt and pepper
Oil
1/2 - 1 cup Hot pepper sauce (i.e. Tabasco)
1 cup (2 sticks) butter

(You'll notice that I'm not very specific on my amounts... you're getting an idea of how I really cook. I rarely measure anything... except when I bake. Baking is an entirely different animal.)

Prepare the wings by removing the tips and separating them at the joint with a knife or kitchen shears. Dry them thoroughly with paper towels. Coat each in the salt/pepper seasoned flour and place on a wire cooling rack set inside a rimmed baking sheet. Refrigerate (uncovered) for at least 30 minutes. Do not discard remaining flour yet.

Melt the butter and 1/2 cup of hot pepper sauce in a sauce pan over medium to low heat. Add more hot pepper sauce as desired for increased heat.

Before removing wings from the refrigerator, pour some oil in a Dutch oven or stock pot and heat it on high heat until it's, well, hot. Once the oil is hot, remove the wings from the refrigerator. Give them one last pass through the flour, then (gently) place them in the *hot* oil. Let them fry for a few minutes. They'll start to float but don't take them out until they are golden brown. Remove to a paper towel lined rimmed baking sheet to drain slightly. Immediately toss with wing sauce in a large bowl.

Serve with blue cheese dressing, beer, and a side of football. It doesn't get any better.

Italian Cheese-Stuffed Meat Loaf

1 1/2 pounds ground beef*
2 cups soft French bread crumbs
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
2 eggs
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can pizza sauce
6 ounces (1 1/2 cups) shredded provolone cheese
1 (7.25 ounce) jar roasted red bell peppers, drained & chopped
1/4 cup chopped ripe olives

Heat oven to 375 degrees F. Line rimmed baking sheet with foil; spray with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, eggs garlic, salt, pepper and 1/2 cup of the pizza sauce; mix well.

On large piece of foil, shape ground beef mixture into 12 x 10 inch rectangle. Top with provolone cheese, roasted peppers and olives, distributing evenly up to 1/2 inch of edges. Starting from 10-inch side, lift up the edge of the aluminum foil to roll the meat loaf up jelly roll fashion. Seal dges well. Transfer and place seam side down in foil-lined pan.

Bake at 375 degrees F for 40 minutes. Remove meat loaf from oven. Spoon remaining pizza sauce over loaf and bake an additional 15 - 20 minutes or until loaf is thoroughly cooked in center and meet thermometer registers 160 degrees F. Let stand 10 minutes before slicing.


*I usually substitute 1 pound ground beef & 1 pound sausage for the 1 1/2 pounds ground beef.