Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (46 page)
4.
Mix all the seeds in a bowl. Punch down dough. Turn out onto a lightly oiled surface. Knead briefly. Shape into a 12 by 4-inch loaf. Sprinkle a baking sheet with 2 teaspoons seeds. Place the loaf atop the seeds. Cover with a towel. Let rise in a warm area until almost doubled, about 30 minutes.
Mix all the seeds in a bowl. Punch down dough. Turn out onto a lightly oiled surface. Knead briefly. Shape into a 12 by 4-inch loaf. Sprinkle a baking sheet with 2 teaspoons seeds. Place the loaf atop the seeds. Cover with a towel. Let rise in a warm area until almost doubled, about 30 minutes.
5.
Position the oven rack in the center and another just below center in the oven. Place a baking pan on the lower rack and preheat the oven to 425°F. Brush the loaf with water. Sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes in the surface of the loaf. Place the baking sheet with the loaf in the oven. Immediately pour 2 cups of water into the hot pan on the lower rack (water will steam).
Position the oven rack in the center and another just below center in the oven. Place a baking pan on the lower rack and preheat the oven to 425°F. Brush the loaf with water. Sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes in the surface of the loaf. Place the baking sheet with the loaf in the oven. Immediately pour 2 cups of water into the hot pan on the lower rack (water will steam).
6.
Bake the loaf until golden and crusty and a tester inserted into the center comes out clean, about 35 minutes. Transfer to a rack and cool.
Bake the loaf until golden and crusty and a tester inserted into the center comes out clean, about 35 minutes. Transfer to a rack and cool.
“Soft, tasty crumb, and an excellent, crunchy crust. I made one loaf in a loaf pan and one hand-shaped loaf, and both were perfect (although the loaf pan took a little longer to bake).”
Stefanie_1973, the United Kingdom
do ahead:
The
BREAD
can be made 1 day ahead. Wrap in plastic; store at room temperature.
cheddar jalapeño bread
While several hours are required for the dough to rise twice, this top-rated bread recipe demands little more than 20 minutes of active time. If you prefer milder heat, omit the chile seeds and ribs, as that’s where the majority of their fire resides. A shopping note: Always purchase extra yeast. If it doesn’t foam when combined with water, it’s past its prime and you’ll need to start over with new. Active dry yeast will keep for about a year, but with this recipe in your repertoire, you’re likely to use it much sooner than that.
YIELD: MAKES 1 LOAF
1 teaspoon active dry yeast (less than a ¼-ounce package)
1¾ cups plus 1 tablespoon warm water (105°-115°F)
4 cups all-purpose flour, plus additional for dusting
1½ teaspoons salt
¼ cup olive oil
3 tablespoons chopped fresh jalapeño chile, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño without seeds and ribs (from 3 medium total)
1½ cups plus 2 tablespoons coarsely grated extra-sharp Cheddar cheese (5 ounces)
¾ cup finely grated Parmigiano-Reggiano cheese (1½ ounces)
1 large egg, beaten with a pinch of salt
1.
Stir together the yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over with new yeast.)
Stir together the yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over with new yeast.)
2.
Mix the flour, salt, oil, yeast mixture, and remaining 1¾ cups warm water in the bowl of a mixer with paddle attachment at low speed until a soft dough forms. Increase the speed to medium-high and beat 3 minutes more. Add the jalapeño, 1½ cups Cheddar, and ½ cup Parmigiano-Reggiano and mix until combined.
Mix the flour, salt, oil, yeast mixture, and remaining 1¾ cups warm water in the bowl of a mixer with paddle attachment at low speed until a soft dough forms. Increase the speed to medium-high and beat 3 minutes more. Add the jalapeño, 1½ cups Cheddar, and ½ cup Parmigiano-Reggiano and mix until combined.
3.
Scrape the dough down the side of the bowl (all around) into the center, then sprinkle lightly with flour. Cover the bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let the dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2½ hours. (Alternatively, let the dough rise in the bowl in the refrigerator 8 to 12 hours.)
Scrape the dough down the side of the bowl (all around) into the center, then sprinkle lightly with flour. Cover the bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let the dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2½ hours. (Alternatively, let the dough rise in the bowl in the refrigerator 8 to 12 hours.)
4.
Turn the dough out onto a well-floured surface and gently form into a roughly 11 by 8-inch rectangle. Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal. Put the dough seam side down in an oiled 9 by 5-inch loaf pan. Cover the pan with the same clean kitchen towel and let rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1¼ hours.
Turn the dough out onto a well-floured surface and gently form into a roughly 11 by 8-inch rectangle. Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal. Put the dough seam side down in an oiled 9 by 5-inch loaf pan. Cover the pan with the same clean kitchen towel and let rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1¼ hours.
5.
Put the oven rack in the middle position and preheat the oven to 400°F.
Put the oven rack in the middle position and preheat the oven to 400°F.
6.
Brush the loaf with beaten egg, then sprinkle the remaining 2 tablespoons Cheddar and remaining ¼ cup Parmigiano-Reggiano down the center of the loaf. Bake until the bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around the edge of the pan to loosen the loaf, then remove from the pan to test for doneness. Return the bread to the oven and turn on its side, then bake 10 minutes more to crisp the crust. Cool completely on a rack, about 1½ hours.
Brush the loaf with beaten egg, then sprinkle the remaining 2 tablespoons Cheddar and remaining ¼ cup Parmigiano-Reggiano down the center of the loaf. Bake until the bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around the edge of the pan to loosen the loaf, then remove from the pan to test for doneness. Return the bread to the oven and turn on its side, then bake 10 minutes more to crisp the crust. Cool completely on a rack, about 1½ hours.
“Amazingly good bread that goes with almost any main course—especially if there is a sauce so you can soak up every bit with the bread! We’ve cut it into slices to make sandwiches. I buy the finest (sharpest) Cheddar cheese and grate it at home—really makes a difference.”
Carolineau, Chicago, Illinois
mini provolone popovers
“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.
YIELD: MAKES 24 POPOVERS
1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
½ teaspoon salt
⅛ teaspoon black pepper
⅓ cup finely chopped provolone cheese
2 tablespoons grated Parmesan cheese
1½ tablespoons chopped chives
Special equipment: 24-cup mini-muffin pan
1.
Whisk together the milk, eggs, flour, 1 tablespoon butter, the salt, and pepper until smooth, then stir in the cheeses and chives. Chill 1 hour to allow batter to rest.
Whisk together the milk, eggs, flour, 1 tablespoon butter, the salt, and pepper until smooth, then stir in the cheeses and chives. Chill 1 hour to allow batter to rest.
2.
Preheat the oven to 425°F with the rack in the upper third. Butter a mini-muffin pan with the remaining tablespoon butter, then heat in the oven until the butter sizzles, about 2 minutes.
Preheat the oven to 425°F with the rack in the upper third. Butter a mini-muffin pan with the remaining tablespoon butter, then heat in the oven until the butter sizzles, about 2 minutes.
3.
Gently stir the batter, then divide among the muffin cups (they will be about two-thirds full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.
Gently stir the batter, then divide among the muffin cups (they will be about two-thirds full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.
“I used a sharp aged provolone and served for brunch with peach mimosas.”
Lamclaughlin, Greenville, South Carolina
pretzel rolls
While these German-style pretzel rolls are perfect for an Oktoberfest celebration, we like to think they complete just about any meal. Boiling the rolls before baking might seem overly fussy, but it’s the secret to creating their delightful chewiness. Speaking of secrets, the egg wash gives the bread its sheen, and it helps all that addictive salt adhere to the dough. Pair the rolls with a tangy, hearty whole-grain mustard for an afternoon snack.
YIELD: MAKES 8 ROLLS
2¾ cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
2 tablespoons plus 1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons hot water (125°–130°F)
Cornmeal
8 cups water
¼ cup baking soda
1 egg white, lightly beaten
Coarse salt
1.
Combine the bread flour, yeast, 1 teaspoon salt, 1 teaspoon sugar, and celery seeds in a food processor and blend. With the machine running, gradually pour the hot water through the feed tube, adding enough water to form a smooth, elastic dough. Process 1 minute to knead.
Combine the bread flour, yeast, 1 teaspoon salt, 1 teaspoon sugar, and celery seeds in a food processor and blend. With the machine running, gradually pour the hot water through the feed tube, adding enough water to form a smooth, elastic dough. Process 1 minute to knead.
2.
Grease a medium bowl. Add the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a towel; let the dough rise in a warm draft-free area until doubled in volume, about 35 minutes.
Grease a medium bowl. Add the dough to the bowl, turning to coat. Cover the bowl with plastic wrap, then a towel; let the dough rise in a warm draft-free area until doubled in volume, about 35 minutes.
3.
Flour a baking sheet. Punch the dough down and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball. Place the dough balls on the prepared sheet, flattening each slightly. Using a serrated knife, cut an
X
in the top center of each dough ball. Cover with a towel and let the dough balls rise until almost doubled in volume, about 20 minutes.
Flour a baking sheet. Punch the dough down and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball. Place the dough balls on the prepared sheet, flattening each slightly. Using a serrated knife, cut an
X
in the top center of each dough ball. Cover with a towel and let the dough balls rise until almost doubled in volume, about 20 minutes.
4.
Preheat the oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups of water to a boil in a large saucepan. Add the baking soda and remaining 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging
X
side up. Repeat with the remaining rolls.
Preheat the oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups of water to a boil in a large saucepan. Add the baking soda and remaining 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging
X
side up. Repeat with the remaining rolls.
5.
Brush the rolls with the egg-white glaze. Sprinkle the rolls generously with coarse salt. Bake the rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature.
Brush the rolls with the egg-white glaze. Sprinkle the rolls generously with coarse salt. Bake the rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature.
“These are adorable, very chewy, and fun. These rolls were perfect for my sliders topped with stone-ground mustard and homemade pickles!”
Cafenator, Manteca, California
do ahead:
The
ROLLS
can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.
valrhona chocolate pudding
Bittersweet chocolate gives this creamy pudding a decidedly grown-up taste. It’s a favorite at the City Limits Diner in Stamford, Connecticut, where it originated. The ingredient list calls for Valrhona, but any good-quality bittersweet chocolate will do. With only six ingredients, the hardest thing you’ll have to do is wait for dessert to be ready.
YIELD: MAKES 6 SERVINGS
½ vanilla bean, halved lengthwise
1½ cups whole milk
½ cup heavy cream
⅓ cup sugar
4½ ounces Valrhona or other bittersweet chocolate (61%), finely chopped
5 large egg yolks
Special equipment: 6 (¼-cup) ramekins
1.
Put the oven rack in the middle position and preheat the oven to 275°F.
Put the oven rack in the middle position and preheat the oven to 275°F.
2.
Scrape the seeds from the vanilla bean into a 3-quart heavy saucepan with the tip of a paring knife, then add the pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add the chocolate and cook over moderately high heat, stirring gently with a whisk, until the chocolate is melted and the mixture just boils. Remove from the heat.
Scrape the seeds from the vanilla bean into a 3-quart heavy saucepan with the tip of a paring knife, then add the pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add the chocolate and cook over moderately high heat, stirring gently with a whisk, until the chocolate is melted and the mixture just boils. Remove from the heat.
3.
Pour the mixture into a metal bowl. Set the bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in the yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding the pod and any other solids.
Pour the mixture into a metal bowl. Set the bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in the yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding the pod and any other solids.
4.
Divide the mixture among 6 (¼-cup) ramekins. Bake in a water bath until the puddings are just set around edge but the centers wobble when the ramekins are gently shaken, about 1 hour.
Divide the mixture among 6 (¼-cup) ramekins. Bake in a water bath until the puddings are just set around edge but the centers wobble when the ramekins are gently shaken, about 1 hour.
5.
Cool the puddings in the water bath 1 hour, then remove from the water and chill, uncovered, until cold, at least 1 hour.
Cool the puddings in the water bath 1 hour, then remove from the water and chill, uncovered, until cold, at least 1 hour.
“This is simple to make, silky smooth, with lush chocolate flavor, and just the right amount of sweetness. I might [add] a dash of cinnamon in the future.”
Leisadeffenbaugh, Quinton, Virginia
do ahead:
The
PUDDINGS
can be chilled, covered with a sheet of plastic wrap after 4 hours, up to 2 days. Blot very gently with paper towels before serving to remove the “stain” that formed.
vanilla hot chocolate mix
Homemade hot cocoa is in a category all by itself, and once you try this rich, vanilla-infused version developed by cookbook author Tracey Seaman, you’ll find just how much is missing from the store-bought variety. Use the highest-quality chocolate and vanilla you can find—Valrhona, Lindt, and Ghirardelli are all great options. And if you really love the delicate warm notes of vanilla, go ahead and use the full bean. Turn this decadent treat into an edible gift with decorative canisters, crocks, jars, or even cellophane bags, then trim your presents in festive ribbon and attach gift tags with the serving directions.
YIELD: MAKES 10 CUPS MIX, SERVING 24 TO 32
4 cups sugar
½ vanilla bean, split crosswise (see Note)
1½ pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process (see Note)
Other books
Suitable Precautions by Laura Boudreau
A Dance with Darkness: An Angelfire Novella (HarperTeen Impulse) by Moulton, Courtney Allison
The Last Bastion by Nathan Hawke
Irish Seduction by Ann B. Harrison
Coaster by Bathey, Lorena
War at Home: A Smokey Dalton Novel by Kris Nelscott
Vengeful Love: Black Diamonds by Laura Carter
Sometimes, Forever (Sometimes Moments #2) by Len Webster
The Boy at the End of the World by Greg van Eekhout
