Hot Chocolate

I've been making Hot Chocolate for a long time.  It's gone through many iterations including a dry mix version.

Instant Hot Cocoa

1 2/3 c      instant powdered milk

1/3 c         superfine sugar (adjust to your own taste)

1/3 c         cocoa powder (you can also add more to make it more chocolaty)

1/3 t          salt - helps bring up the flavor ~ if you don't have a 1/3 teaspoon measure you can estimate the amount (best to less as you can always add a touch more). 

1. Combine and sift ingredients together (sifting will help remove clumps as well as yielding a more homogeneous mixture.
2. Add the salt last but not through the sifter as it may not go through.
3. Then Mix together very well

Start out using about 4 Tablespoons of the mixture.  Pour just simmering water over the mixture and whisk with a fork or mini whisk.  You can adjust to your own taste. It may take a minute for the particles to dissolve.

Today I had a wonderful lunch at Gramercy Tavern in the Tavern not the back room. I had the Smoked Pork Shoulder with Sweet Potatoes, Salsify, and Bacon Broth. The flavors melded together so well with all the different textures, served in a bowl with just the right amount of broth. It was the perfect meal for such a cold day with a piece of delicious bread it was a little bit of food heaven.  

As usual I declined dessert but they had Hot Chocolate on the drink menu and of course I was curious.  Have no fear it was wonderful and the largest cup ~ it was rich and thick and chocolatey that I couldn't drink it fast..... heeheehee, with nice cool loose whipped cream on top..  In fact it was enough for 3 nice portions to just hit the spot. I really had to compare it to the recipe I'm using and I can tell you now it's pretty good.

The recipe I'm using has been adapted from Chocolate Desserts by Pierre Herme

Hot Chocolate

1 cup milk

2T water

*the original recipe contains 2 T sugar I do not add the sugar*

2 oz bittersweet chocolate (Callebaut, or 75% Valrhona, Trader Joe's 72% is also good, a Madagascar or Dominican such as Mast Brothers is amazing)

Bring milk, water and (optional sugar to simmer until sugar dissolves.  
Remove from the hear & then ~
Add choco & let it sit for a minute.
Then put the mix back on the heat and beat with whisk on until you see one gurgle of a bubble as the mixture begins to come back to a boil.

Take off heat and continue whisking (with a quick back and forth motion) until frothy.

At this point it is perfect.

Except for me where I want to add another ¼ cup of hot water. I like my hot chocolate to be a drink not a sweet dessert.  Most other people would prefer whipped cream.  So go ahead make some whipped cream but keep it very cold and loose so its just creamy on top.

The hot chocolate can be made in advance then cooled and stored in the fridge for up to 1 week. It will get very thick almost like a ganache.Take out the desired portion and heat gently on the stove top or in a double -boiler. 

Have Fun and Enjoy!

Edible Thymes: Recipes Updated

Edible Thymes: Recipes Updated

Recipes Updated

I recently decided to begin adding recipes to my blog.  Originally this blog was a way for me to write about my travels and the restaurants I've been too, so I didn't have to write individual emails to all my friends and family I wanted to share with.  The blog wasn't originally to be about recipes but after speaking to an acquaintance who wanted to check my blog out I had a change of heart.  I read other peoples blogs for recipes and I'm so grateful that they post them, so I thought it only right to post some of my own.

Since I've been making pasta, bread and pizza, I'm going to start with my pasta recipe.  It's so simple and after making it a couple of times you'll begin to know what you're looking for.  Keep in mind that my recipes have only been tested by me and having been in the food world for over 20 years I may inadvertently leave things that I take for granted out.  So, please ask questions if you need.

There are lots of pasta recipes out there some contain oil or water or cream.  In addition there are two basic types of pasta ~ those made with eggs and those made without (in addition to other ingredients you may add such as spelt, saffron, & olive oil) If you're making pasta at home you want to use eggs otherwise just buy the best dry pasta you can.  ~And in my opinion that brand is Rustichella.  You can find some shapes in bulk at Murray's, I think the orecchetti is one of the best.

The recipe I'm using is one egg to a half cup of flour.  You can make a nice portion for two with 2 eggs and 1 cup of flour.  You just mix it all together and this can be done in a stand mixer.  It can also be done in a food processor but I haven't done it that way.  Mix the pasta in the machine for 3-5 minutes add extra flour if it sticks to the bowl.  (The idea is that you want the dough to absorb enough flour so it's not sticky when you knead it on the table and put it through the pasta rollers.).  Then with a little flour on the table knead your dough by hand adding flour as needed so it isn't sticky for about 10 minutes.  You will know when it's ready by the texture since it will begin to feel silky and smooth.. After it feels right to you wrap it in some plastic wrap and press it into a flat log shape.  It can sit for one day in the refrigerator.  I've read that it can be frozen but I haven't tried that yet.

Then you will need to use a pasta machine or be able to roll it out by hand.  Divide the dough into about 6 pieces and cover the parts you're not using.  Beginning with the largest opening on the pasta machine and flatten the piece of dough you're starting with amd put it into your pasta machine and roll it out. You can add a little flour as necessary so it doesn't stick.  Fold the dough in half a few times putting it through the same large opening. Then go to the next smallest opening and do it again.  You will notice the texture of the dough becoming even more silky.  If your dough becomes too sticky or breaks just start again with the same piece of dough. Putting your dough through the rollers several times folding it in half each time is also kneading the dough.  I've re-rolled dough several times with excellent results. 

Note:  In my opinion fresh pasta can dry and still be fresh even though it's dry.  It will also cook in about 3 minutes and be perfect.

I wanted to post this right away.  Since I haven't had a lot of time to write I didn't want to stop and make corrections right away. Since posting, I've made a few corrections and added some photos.

Have Fun & Enjoy!

Rustic Bread At Home

For the past few days I've been experimenting making bread at home.  My goal was to find something that came close to the flavor of Sullivan Street Bakerys Integrale Bread.  I find this to be one of the tastiest breads they make and it's wonderful with cheese & wine as well as eggs & bacon.  Recently I noticed the flavor and texture of their Integrale Bread changed and so I'm on a quest to try and make some at home. Considering the facts:  I don't know what types or brands of four they're using. I chose flours I could easily find in the supermarket, Whole Foods and my local Italian food store.

I started using Jim Lahey's No Knead Bread.  Don't get turned off by the photo they posted on the website even though it's pretty gross looking.  Yours will look infinitely better ~ mine definitely did and I substituted the yeast for my sourdough starter. I also found this wonderful website Turn Table Kitchen .




The recipe adapted from Turn Table Kitchen
Jim Lahey’s Pane Integrale recipe adapted from:
My Bread by Jim Lahey 
makes 1 loaf of bread
2 1/4 cups of bread flour (You can also use a combination of 00 and all purpose which I did)
3/4 cup of white whole wheat flour (Rye Flour can also be used)
1 1/4 teaspoons of salt
1/2 teaspoon of active dry yeast (I substituted 1 teaspoon of fresh yeast)
1 1/3 cup of cool water (around 60 degrees F)
cornmeal, for dusting - (I omitted this but it will help get the dough off the towel)
a 4 1/2 – 5 1/2 quart dutch oven (with a lid)
1. Combine the flours, yeast and salt in a medium bowl. Pour in the water and use your hands to mix the ingredients until you have a very wet, very sticky dough (about 30 seconds).
2. Cover the bowl with plastic wrap and let the bowl sit at room temperature, in a draft-free spot for 12-18 hours (until the dough is more than doubled and is covered with bubbles).
3. Dust a work surface with flour and scrape the dough out of the bowl with a spatula. Flour your hands a bit and fold the edges of the dough towards each other just a few times (until the dough is round).
4. Dust a tea towl with cornmeal and place the dough gently inside. Wrap the towl loosely around the dough (make sure the edges are free at the top, allowing the dough to expand inside). Let rise for another 1-2 hours at room temperature. You’ll know the dough is ready if you poke your finger in the dough and it does not spring back.
5. Preheat the oven to 475 degrees F and place the dutch oven (with the lid on) inside the oven for about 30 minutes, as the oven preheats.
6. Carefully take the pot out of the oven. Unfold the tea towl and nudge the dough into the pot, seam side up. Cover the pot and bake for 30 minutes.
7. After 30 minutes, remove the lid from the pot and continue baking for 15- 30 minutes more (until the crust is nicely browned–but not blackened–and some cracks develop at the top).
8. Remove from the oven and carefully take the bread out of the pot and place on a cooling rack. Wait to eat until cooled (this will allow the inside to firm up).

Have Fun & Enjoy!

Wood Fired Brick Oven Sourdough Pizza

It is possible to make amazing pizza at home.  I've mentioned Jim Lahey's No Knead Pizza dough in a previous blog on Sourdough Pizza. I've baked pizza make with this dough n a gas oven at 500 degrees F on a pizza stone and 400 degrees F in an electric oven on a sheet pan.  I've followed the recipe exactly and I've made it with kids not so exactly. Every time, it's a winner so if you want to make great pizza at home and you don't have a wood fired brick oven in your backyard this is the only way to go.

On the other hand, if you just happen to have a friend who built a brick oven in their back yard make your pizza in that and you will be amazed.The oven should reach over 800 degrees F.  It's incredible to watch it puff and bubble ~ like magic.

So, as you know, I've been experimenting on my sourdough starter to make pizza dough.  Well, I've finally found the ultimate recipe so far.  Its not Anthony Mangieri's Una Pizza Napoletana but it's mine.  It's the best pizza I've ever made and as far as I'm concerned unless I'm eating Anthony's pizza I make the best and don't need to eat any other.  I know that's a huge thing to say.  I've repeated the recipe several times.  Now the test will be to see it through the different seasons, the change in humidity and pressure of the atmosphere.

Now that it's fall, the humidity and ambient temperature are affecting the dough.  But still it can be made at home.  I bake mine on my pizza stone with the temperature set to 550 degrees F and look at the results.

These are the best of the 4 days of pizza making at home.  I made two batches of dough on Monday.  Tuesday I divided the dough into 3 parts and we baked two pies.  Wednesday  morning I took the second batch out and in the evening made two pies again.  Then Friday morning I took the last batch out in the morning and the photos here are the two pies we baked. I wasn't able to bake on day 3 so this is day 4.  The dough was very tasty and you could begin to taste the flavor of the sour without it being over powering.  The crust puffed up nicely and when we let it sit for a few minutes before diving right in, the juices from the tomatoes soaked into the dough making it tender.  Yet the bottom remained crisp.

Everyone has an idea of what and how they want their pizza to be.  I am no exception.  I want it crisp yet soft with a slight chew and lots of flavor.  It also depends on what I'm doing with it.  Will the pizza be the main meal or an appetizer.  Is it a side dish or are we just snacking.  All these elements determine how I want my pizza to be.  This dough recipe also allows me to pile on the cheese or the fresh tomatoes and not worry that the dough won't be able to handle it.  I know Anthony would disagree.  I think he would say it's all about the dough, the toppings should be minimal and not over power the dough.  I would agree with conditions ~ it's all individual and depends on what you're looking for.

The key is to use a small amount of starter and let it sit in your refrigerator for 3 days.  I've found that 2 days will work but the flavor isn't quite developed yet.  4 days also works but you may notice that you don't get the same rise almost like day 2 but with more flavor.Your pizza can also be grilled, yes on your gas, charcoal, or wood fired grill.  The flavor is amazing.  Your dough should not be sticky but not to worry, as long as the grill is hot enough that it is unlikely to stick. 

The sourdough dough is very sensitive to temperature, humidity, pressure,etc, very unlike dry or fresh yeast.  It requires getting to know it very well.  Now that the temperature outside has dropped to 70 and below the dough needs more time to sit out and come to room temp.  But its not just room temp it has to come to, it needs to relax and to help it relax it needs both heat and time.  So the next 6 months of cooler temperatures will keep my apartment warm using the oven so much and will give me the experience I need not only to get to know my new oven but to understand my dough.

I've read a lot about making pizza with a starter and it's hard to know which recipe is going to be the one you're going to like unless you start trying them all.  There's also not a lot out there about using the starter.  What I've learned so far is that your dough should feel like a baby's bottom.  Soft and supple and fresh literally.  When you get the feel right you will know instantly (unless of course you've never felt a baby's bottom, in which case you're out of luck).  That actually means it will be moist and might even be sticky until you put some flour on it.  Just a little and then it will feel perfect (until you work the flour into the dough and then it might feel sticky again but that's ok).  It needs to be kneaded and you can use a mixer, your hands or a combination which you will do anyway.  It is important to feel your dough.  If it breaks when you gently stretch it you may be using too much starter.  It is vital that once you knead the dough for about 8 minutes using the mixer, that it sits for ideally 3 days in the refrigerator.  Your refrigerator is best set at the middle setting or just a notch warmer.  It should not be freezing anything.  Ideally your kitchen temperature will be above 72.  Depending on the temperature inside and out will determine when you take your dough out to come to room temp.  If it's 100 degrees F outside you can take the dough out 2-4 hours before baking so it can come to room temp while the oven or grill is heating up.  If you're going to be outside definitely let the dough sit outside for an hour or two.  If it's fall like it is now and only reaches 72 at it's warmest you can take the dough out when you get up in the morning and leave it out all day as I did.

I would love to hear from anyone making pizza at home.  I'm not ready to share my recipe but I am happy to share techniques and help you along or just discuss it.  Dough is a living breathing organism and each dough is unique to itself.

Send me a note EdibleThymes at Gmail dot com.