Challah

Years ago I used to make Challah and give it away as gifts every year around Hanukkah, but as people started eating less carbs and going gluten free, I stopped making it because no one wanted a loaf :( 

One of the strange side effects of staying home during Covid 19 times is that suddenly everyone is baking bread, eating bread, and sharing bread :) 

So after baking several other breads, like focaccia, and organic honey whole wheat, it was time to revisit my challah recipe. I've taken changed it from the recipes I followed so much that I will share my version at the end of this post. My version requires FOUR rises, so unless you start early in the morning, start your process the day before you plan to bake your loaf.

This is how the dough should look after the THIRD rise.

This is after you braid and allow to rise for the FOURTH and last time, after brushing thoroughly with the egg white wash. I chose to braid two strands and place one on top of the other for added height (using egg white wash as glue between the braids before the rise), but you can do one big braid or a round braid. Here are some braiding designs/techniques for both simple and complex designs.

 The best part is always having leftovers for french toast the next day :)

Ingredients:

3 - 3 1/4 cups (15-16 ounces) All-Purpose Flour

1 envelope or 2 1/4 tsp instant yeast

1/4 cup (1 3/4 ounces) sugar

1 1/4 tsp sea salt

3 large eggs

4 tbsp (2 ounces) unsalted melted butter

1/2 cup warm water

Directions:

Whisk together flour, yeast, sugar and salt.

If you have a stand mixer with a dough hook,you can use that to mix the following, but you may beat by vigorously hand, 2 whole eggs and one egg yolk (reserve the extra white to use as a wash for later), melted butter, and 1/2 cup of warm water (body temperature). If using a mixer, add the flour mixture and gradually increase speed to medium, beating until dough forms on hook, then knead for 5 minutes, adding more flour if dough becomes too sticky. If you are mixing by hand beat vigorously until a dough forms around whisk, then knead vigorously for 15-20 minutes, adding more flour if too sticky to knead.

Oil a large bowl and place dough in it, covered with plastic wrap for at least an hour or until doubled. Punch down, cover with plastic wrap, and allow to rise again for at least another hour. Punch down once more and allow to rise once more either overnight in the fridge or on a counter away from sunlight for at least an hour.

Punch down your dough once more and form into whatever shape you wish either on a silicone baking mat or in a pan. Brush generously with the reserved egg white mixed with 1 tbsp water and allow to rise one last time for at least 30 minutes - 1 hour.

Heat oven to 375, make sure your rack in in lower third of oven so center of loaf is about in the middle of the oven. Bake for 15 minutes, check the top for browning and if already brown, lower the heat to 350 for another 20-40 minutes until internal temperature is 190 Fahrenheit (your loaf shape will determine the time it takes to brown and bake). 

Allow to cool on wire rack before slicing :)

Metro Mushrooms and Meat

Take out is a wonderful option during these Covid 19 times of limited contact, and sometimes eating at home is more of a treat than going through the angst of deciding whether the safety measures taken by the restaurants and patrons are strict enough for someone who is immune compromised. Thankfully every place I know has good standards in place, so I worry about the patrons dining out more than the restaurant personnel. 

I was in the mood for mushrooms, and Metro Cafe handles them with such skill that I wanted their handiwork rather than my own :) Their portabella sandwich for $14 with goat cheese and arugula on ciabatta with a side salad, is such a hearty sandwich I could only eat half at a time!

Their dinner menu offers a grilled mushroom salad for $14 that is a meal in and of itself! With a hearty medley of mushrooms, I could barely eat any of the entrees!

Their lamb osso bucco with fettuccine for $23 is an entire lamb shank! Hard to see in the picture but it is definitely enough for 2 meals! The meat is so tender you definitely do not need a knife!

One of their signature dishes is the Chevapchichi for $19 that comes with potatoes and a cucumber, onion, and tomato salad. I love the minced meat "sausage" made with nice warm Eastern European spice mixture. A tomato relish accompanied the dish but it was perfect plain.

I didn't order dessert because I had made a yogurt cake at home :)

Two great days

Roasting at Home

I like to roast my proteins and vegetables because I find the flavor has more complexity and depth, especially if you follow a few key rules. The most important rule is to purchase the best quality ingredients you can find; usually that means organic, heirloom, heritage, or grass fed (for red meats). If you know your source, that is the best indicator, so if you can afford to (money and space wise) buy directly from your ranch or farm, do it and help support local businesses. Farmer's markets are great resources which offer smaller quantities.

I bought this heritage chicken and decided to roast it by first cutting out the backbone with some good shears. (You can watch a video here to see how). It takes much less time that roasting it whole and this way there is more delightfully roasted chicken skin :)

The first thing to do is to TAKE IT OUT OF THE FRIDGE FOR 30-45 MINUTES. This is key to making sure the interior and exterior are the same temperature before you put it into your oven. Pat it all over with paper towels to make sure the skin is dry to help ensure a crisp skin after roasting.

To moisten the meat, make a compound butter using about 4 ounces of good quality butter (softened butter mixture) with chopped garlic, parsley, salt, pepper, rosemary, thyme, or any other favorite herb. I added the zest of 2 lemons, 3 chopped cloves of garlic, and chopped garden rosemary (about 2 tbsp). Mix all thoroughly and spread on both side of the chicken, as well as under the skin of both breasts and legs.

I put mine on a silicone mat, but you may use parchment paper or if you don't mind cleaning up, just on a sturdy baking sheet. I don't recommend aluminum foil because of the possibility of metal transfer at high heat.

DO NOT put the prepared bird into the oven until it has reached 400 degrees! 

Roast for 15 minutes skin side up, then lower the temperature to 350 until a meat thermometer inserted into the thigh registers around 165 F (I would take the bird out at 160 and the carry over will bring it to 165). Depending on the size of your bird this could take another 15-30 minutes.

Let it rest for 15 minutes before carving!

Roasting a rack of lamb starts with the same first rule : the first thing to do is to TAKE IT OUT OF THE FRIDGE FOR 30-45 MINUTES. 

I sliced slivers of garlic and slipped them into slits I made throughout the lamb to infuse the meat with the garlic rather than having it coat only the outside. I liberally sprinkled salt and pepper on all sides before covering with about 2 Tbsp dijon and 2 Tbsp of chopped rosemary (you may use thyme, oregano, herbs de Provence or marjoram).

I used a nonstick ovenproof pan to sear the lamb before putting it into a 350 F oven for about 20 minutes or until the internal temperature was 140 (letting it sit before slicing will allow the carryover heat to bring it to medium rare 145F)

If you want to roast your carrots, potatoes, or brussel sprouts while you are roasting your lamb start the vegetables first at 450F for about 20 minutes, then lower the temp to 350 before you put your lamb in, otherwise you will have crunchy vegetables or overcooked dry lamb!