Baking Frenzy: Pizza

This weekend, I made two more loaves of that fantastic Cinnamon Raisin Bread: one for my parents, and one for Karl. It really is an incredible bread!

In addition, I treated my parents to a hot meal Saturday night, the day of the week that dinner in their house consists of leftovers or hot dogs. So, I decided to make them pizza. And since I'm on a baking kick, nothing but a home-made pizza crust would do!

I found a simple recipe on Food Network's website. I didn't use a food processor to make the dough as the recipe mandates: why make an extra mess? I also ignored the fancy-schmancy toppings it suggested. I am in the throes of spring right now, and I'm so excited that I can get some yummy fresh vegetables! I wanted to take advantage of that, so I picked up some crimini mushrooms, baby spinach, a red bell pepper (on sale at Giant Eagle for $1.99/lb! Are you kidding me?), fresh basil, and some tomatoes. So exciting.

I was lazy and bought pizza sauce, though. My sauces never seem to turn out right: always a little bitter. I'll have to see what I can do for next time.

The pizzas turned out great! The crust was soft on the inside and chewy/crisp on the outside. I made two, one with the mushrooms, spinach and bell pepper, and one with tomato & basil (the bomb!). Topped with lots of shredded mozzarella, they were a delight that cannot be gotten from delivery pizza.

A sure sign of success: my dad complimented me, despite the lack of greasy pepperoni or sausage.

Pizza Dough

¼ cup warm water (about 110˚F)
1 envelope active dry yeast
1 tsp sugar
4 cups bread flour
½ tsp salt
1 ¼ cups cold water
1 TBSP olive oil
Yellow cornmeal, for sprinkling the baking sheet

In a small bowl, mix warm water, yeast, and sugar. Stir with a whisk or a fork to combine. In a large bowl, stir flour and salt with a wire whisk. Add the yeast mixture, cold water, and oil. Mix with a firm spatula or wooden spoon until a ball is formed. Be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes, then place dough in oiled bowl. Cover with a towel, and allow to rise at room temperature for about 1 hour.

Punch dough down, then let rise another 30 minutes.

Preheat oven to 500˚F.

Take dough out of bowl. Divide into 2 even balls. On a lightly floured surface, form two 10 to 14-inch pizza crusts. Place the crusts on pizza stones dusted with cornmeal. Place toppings on the crusts, then place the pizzas in the oven. They can be done separately if you only have one pizza stone. Bake until golden and cheese (if used) is bubbly, about 10 minutes.

Baking Frenzy: Cinnamon Raisin Bread

I think baking bread might be my calling. At least, it's my current obsession. There is something magical about the smell of yeast and getting my hands in the dough during the kneading process, and the heavenly scent of bread baking that really soothes and detoxifies me. This is a very good thing for my stress levels, but maybe not so much for my time management.

Karl bought me a 9x5 inch non-stick loaf pan in exchange for my promise to bake him some delicious breads. I started off with one of his favorites: cinnamon raisin bread. Why should he pay for a mediocre loaf of sugar-fied Pepperidge Farms cinnamon raisin bread when I can lovingly craft a delicious, hearty loaf from scratch?, I thought to myself.

I found this recipe through Project Foodie, a recipe search engine. There were a few changes I had to make to the recipe. For one, it called for way too much milk. I cut it down to 1 cup (instead of 1 cup plus 2 TBSP) and still needed to add about 3/4 cup more flour because the dough was too wet. I also added more raisins than the recipe called for, and used canola oil instead of cooking spray (which can be difficult to remove from nonstick cookware).

The bread turned out gorgeous: it's heavier than it looks, and dense, but somehow it is also light in texture. It makes great toast, and promises to hold up for the better part of a week (if it lasts that long!). I highly recommend it!

Miller’s Cinnamon Raisin Bread
Yields 1 loaf

1 cup raisins
1 cup 1% low-fat milk
2 ½ TBSP unsalted butter
3-to-4 cups bread flour, divided
¼ cup packed brown sugar
1 TBSP ground cinnamon
¾ tsp salt
1 package dry yeast (about 2 1/4 teaspoons)
2 large eggs, lightly beaten
canola oil

Place raisins in a small saucepan, and cover with water. Bring to a boil, then remove from heat. Cover and let stand 15 minutes. Drain well.

Heat milk over low heat in a small, heavy saucepan to between 100°F and 110°F. Remove from heat. Add butter to pan, and stir until butter melts.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 ¾ cups flour, brown sugar, cinnamon, ¾ tsp salt, and yeast in a large bowl, stirring with a whisk. Add the warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add more flour, ¼ cup at a time, if necessary (you don’t want the dough to be very wet). Add raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 TBSP at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated lightly coated with canola oil, turning to coat top. Cover loosely with a towel and let rise in a warm place (85°), free from drafts. I like to put the bowl on top of the stove and turn the oven on to about 200˚F, since my apartment is not that warm. Allow the dough to rise 1 hour or until doubled in size. To test if dough is ready, gently press two fingers into dough. If indentation remains, dough has risen enough. Punch dough down, then fold the sides into the center. Cover and let rest 5 minutes.

Roll dough into a 14x7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place roll, seam side down, in a 9x5-inch loaf pan lightly coated with canola oil. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°F.

Bake at 350°F for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan and cool on a wire rack.

Spaghetti with Curry Sauce

Last night, I created a delicious pasta sauce. This is big news, since I usually stick to other people's recipes. However, as I had a limited variety of ingredients to choose from, I had to be a little creative. It was pretty fun! Now I can start collecting recipes for a book (some day...).

Next time, I think I'll try adding something spicy to give it a kick, or maybe I'll use a little bit of white wine for some acidity. I was also thinking some fresh mint leaves thrown in at the end would be tasty!

Spaghetti with Curry Sauce
Serves 3 or 4

8-12 oz. thin spaghetti
3 quarts water
2 cloves shallots, minced
2 cloves garlic, minced
4 TBSP unsalted butter, divided
1 TBSP extra virgin olive oil
2 TBSP flour
1 TBSP curry powder (sweet)
1 1/4 cups vegetable broth
salt and pepper, to taste
1 1/2 TBSP plain greek-style yogurt
3 TBSP fresh flat-leaf parsley, chopped

Boil the 3 quarts of water in a large pot. Salt the water generously. Once boiling, put the pasta in, and cook for 6 or 7 minutes, until pasta is al dente. Drain the pasta (but let it stay a little wet).

Meanwhile, heat a large skillet over medium heat. Melt 2 TBSP butter and 1 TBSP extra virgin olive oil, and saute shallots until soft (4 or 5 minutes). Add the garlic and the curry powder, and saute for another 2 minutes. Do not allow garlic to burn (turn the heat down if you have to).

Add 2 TBSP butter to skillet. After it has melted, whisk in 2 TBSP of flour. Allow to cook for 2 or 3 minutes, whisking continually. Slowly whisk in the vegetable broth. After broth is fully incorporated, allow to simmer for 3 to 5 minutes, stirring once in a while. Salt and pepper to taste. Remove from heat. Whisk in the yogurt and parsley until fully incorporated.

Toss the spaghetti in the sauce in the skillet. Serve immediately.

Philadelphia: Tria

123 S 18th St
Philadelphia, PA 19103
Phone: (215) 972-8742

Sorry I haven't updated in a while: I've been on Spring Break! But you can expect a steady stream of "in retrospect" reviews. I'll try to limit myself to comestibles and potables, since I had so many fun experiences in two short days visiting my brother in Philadelphia that I'm not sure I'll be able to restrain myself from giving a detailed play-by-play otherwise.

Even before my sister and I had arrived in Philadelphia, plans were afoot to go at least once to Tria, which is basically my idea of heaven. Tria is a sophisticated little bar that offers wines, cheeses, and beers (and some food, too). But not just any wines, beers, and cheeses! Tria prides itself on offering the off-the-beaten path experience, and at very fair prices, I am happy to say.

I loved the atmosphere. If you go to their website, they have a lovely photo that really captures it. Smooth lines but not a lot of space: it feels like what I think a "European" wine bar would be like (I haven't had the pleasure of that experience yet). It's pleasantly cramped in both the bar and table areas, which somehow just makes the whole experience more charming.

We went on a Sunday evening (in order to take advantage of their "Sunday School" half-off special, featuring a Greek red wine ($5.50/glass), a Gorgonzola ($3 for 3 oz.), and a Victory Brewing Co. beer (though I can't recall the name of it) ($2.50)). The lighting was a little dim, but not too dark so as to make it difficult to appreciate the color of our beverages (color is important in wine and beer!).

It took me about 15 minutes to finish perusing the menu for what I wanted. We opted not to try the Sunday School specials, at least not right away. The Greek red wine ran out, sadly, so the special changed to a Carmenere, which I tried later on. We tried so many wonderful wines, cheeses and beers (for under $100 between the four of us, not including tip!). Unfortunately, I didn't take notes while there, so I'm not going to try to recall all the beautiful things I smelled and tasted. But seriously, you have to visit this place to believe it! Below are a few of the things I remember trying; the menu changes often, so some of the things I had are no longer available online for me to refresh my memory!

I only wish that I could remember what the red wine from Cahors, France, was that Jeremy ordered: that wine was so perfect! I miss it.

One last note: Tria serves each 5 oz. serving of wine in simple, classic crystal Bordeaux-style stemware. Thank you for caring about the swirling and the sniffing, Tria!!!

Things I remember trying (and loving!):
1. Chinon Les Graves Gasnier (2006) from the Loire Valley, France [Cabernet Franc]: $8.50

2. Viogner, Renwood (2005) from Lodi, California [Viogner]: $7.50/glass

3. Tete De Moine (Cow cheese from Switzerland): $6 for 3 oz., served shaved (and shaped into a carnation!!) with hot pepper jelly

4. Cashel Blue (Cow cheese from County Tipperary, Ireland): $7 for 3 oz. served with chocolate pate

5. Allagash White (Belgian style wheat beer from Portland, Maine) $5 for 16 oz. draft

6. Reed’s Spiced Apple Ginger Brew: $2.50/bottle

Pittsburgh Fare : Church Brew Works

The Church Brew Works
3525 Liberty Ave
Pittsburgh PA 15201
Phone: 412.688.8200

I will not attempt to review everything I've ever consumed at the Church Brew Works: Karl and I are actually considered regulars there (i.e., the bartenders know us by name). Since Karl lives about a block away, several times a week, we will go there to share a pitcher of the beer brewed on site. And yes, this is a brewery and restaurant set up in a church. The atmosphere this creates is truly unique. Add the fact that the food and beer are generally a cut above what you'd expect from a bar and restaurant and you've got a winning combination!

When you walk in through the imposing double doors, the bar is on the left and the two dining sections are divided by an aisle (that used to divide the two rows of pews). This division is utilized to divide the two "sections" of the restaurant. The area near the bar boasts a "Pub Menu" and the other side is the "Dinner Menu." If you want the famous pizza, you have to sit on the bar side (although, I'm sure the servers would make an exception if you requested it). Karl and I have eaten dinner at the CBW, and unless you're out for a special occasion, on a student budget, I do not recommend it (it's pretty pricey!).

But I don't want to talk about that. Last night, Karl and I finally managed to get our hands on some of that pizza. The last time we ordered it, we were told we would have to wait an hour (it was a busy night!). Gene, our favorite bartender at the CBW, informed us that they can only fit a maximum of 5 pizzas in their wood-fired brick oven at one time, so it tends to get backed up on weekends. So, we decided to wait for another time.

Last night, we ordered the Garden Plum Tomato Pizza ($13), with plum tomatoes, fresh basil, garlic, olive oil, and just the right amount of mozzarella cheese. The key to any pizza is the crust. The toppings are hard to ruin (although, it has been done), but if the crust is bad, the whole pizza suffers. The Church Brew Works makes a great pizza. Because it is baked in a hardwood-fired brick oven, the crust is the perfect texture: lightly crisped on the outside, and tender on the inside. Pizza crust should never be tough and chewy. The pizzas are also a nice, generous size (I think cut into 8 or 10 large slices). They are certainly large enough to feed up to 4 people, but Karl and I managed to put the whole thing away by ourselves (I blame it on the beer! I always get hungrier when I drink beer).

Because you can't go to the CBW without ordering beer (and really, pizza and beer is a classic combination!), Karl and I indulged in a pitcher of the Millennium Trippel ($15, 9% ABV). I don't tend to be the biggest fan of Belgian-style beers, but this Trippel is one of my favorite beers that the CBW brewmaster has created. I'm not kidding when I say it tastes just like banana cream pie! Even if you don't get the smooth, creamy texture that makes it taste pie-like to me, you will not be able to deny the banana flavor. One of the reasons this Belgian-style beer is more palatable to me is that the sweetness is balanced by a subtle acidity balanced with the creamy texture. I felt that this beer paired surprisingly well with the pizza for that reason as well.

CBW pizza gets an A+ in my book! I think next time, I want to try the intriguing "Pittsburgh Pierogie Pizza, topped with potato puree, sautéed onions, garlic, and cheddar cheese ($13.50). But if you want your pizza in a timely fashion, don't go on a busy night (e.g., Friday or Saturday!).

Baking Frenzy: Cinnamon Pecan Cheesecake Bars

While shopping in the Strip District of Pittsburgh, Karl and I stopped in Penzey's Spices to ogle (and smell!) the myriad spice offerings. While there, Karl bought me a jar of their Sweet Curry Powder (thank you!), and I picked up a copy of their free catalog, which contained a few recipes. One of the recipes in the circular was for Cinnamon Pecan Cheesecake Bars. I had some leftover pecans from making Banana Nut Bread a couple of weeks ago, so I decided to give it a try. Besides, how can you go wrong with a cheesecake bar with a shortbread base?

YUM! That's all I have to say, really. I may eventually adapt this for a full cheesecake recipe. It literally tastes like a cinnamon roll cheesecake. Added bonus: you can use Neufschatel instead of cream cheese to at least pretend its not that bad for you!

Cinnamon Pecan Cheesecake Bars

Crumble Topping:
1/3 cup flour
1/4 cup sugar
1/2 tsp cinnamon
2 TBSP butter
3/4 tsp vanilla extract
1/3 cup pecans, chopped

Shortbread Base:
1/2 cup butter, room temperature
1/4 cup sugar
1 egg
1 1/4 cup flour
1/8 tsp salt

Filling:
2 8-oz. blocks Neufschatel (light cream cheese), softened to room temperature
2/3 cup sugar
2 eggs

Preheat oven to 350˚ F.

To make the crumble topping, mix the flour, sugar and cinnamon. Using your hands, cut the flour mixture into the butter until crumbly. Mix in the vanilla extract and the pecans. Set aside.

Next, make the bar base. Beat the sugar and butter together with an electric hand mixer until fluffy. Beat in the egg. Gently mix in the flour and the salt. Grease a 9x13 inch glass baking pan, and press the shortbread mixture into the bottom. Bake in the 350˚F oven for about 15 minutes. While it's baking, make the filling.

Beat the Neufschatel with sugar until creamy. Then beat in the eggs until smooth. Pour over the baked bar base. Sprinkle the crumble topping over the filling, then put in the oven for another 25 minutes. Turn off the oven, and leave the oven door open with the bars inside for about 15 minutes, then remove, cover, and chill in the refrigerator for at least two hours before serving.

Use a sharp knife to cut into squares (or just eat it voraciously out of the pan with a spoon!).

Saint Clair 2006 Vicar's Choice Sauvignon Blanc

Saint Clair 2006 Vicar's Choice Sauvignon Blanc
Marlborough, New Zealand
Winemaker: Matt Thomson
Price: $13.99

New Zealand Sauvignon Blancs are considered some of the best in the world right now, so I decided to put that reputation to the test. I bought the Saint Clair Vicar's Choice 2006 vintage, produced in the famed Marlborough Region, the region attributed with starting the New Zealand wine industry in the 1970s.

The power happened to be out in my apartment that day, so I couldn't really chill the wine (the refrigerator had warmed up too much). Since white wines are traditionally served chilled, this could have proved to be disastrous. However, the situation turned out to be an unexpected boon. Gary Vaynerchuk is always saying that drinking any wine chilled makes it more difficult to taste everything it has to offer (and also hides the flaws), and I think I am starting to come around to that. At room-temperature, this wine was bursting with complexity of flavors, while the next day, when I had it chilled, it seemed uninteresting and rather common.

The color of this wine is about average for Sauvignon Blanc: a pale, delicate yellow. On the nose, the characteristic grapefruit is very strong, but there are also hints of dill and more tropical fruits, like mango perhaps. The mouthfeel is really quite lovely, with a nice, clean acidity balanced with a hint of sweetness. On the midpalate, there is a really clean burst of lemon or tangerine rind, and the finish is bright and clean. This is a super refreshing wine, even warm!

On a side note, this bottle (like most bottles from New Zealand and Australia) is sealed with a screw cap instead of a cork. I found this very interesting Wikipedia article about cork alternatives that talks about the various benefits and disadvantages of cork and the alternative sealing devices. Check it out!

Pittsburgh Coffee Crawl: Oh Yeah! Part III

Yes, I know, this is the third time I'm reviewing Oh Yeah! But I've gotten different ice cream every time I've gone. And it's good every time! So I've just gotta tell you about it!

Last night, not many of the crew made it out for coffee, but Lauren and Ruchi needed to nail down details of Oh Yeah!'s donations to the Pittsburgh Legal Income Sharing Foundation's annual Auction fundraiser. Oh Yeah! is donating a bunch of artwork and several tubs of their delicious ice cream to be scooped out for auction patrons. So awesome!! I'll be one of the lovely handmaidens distributing that delicious treat.

So, last night, Karl and I were on our own for about a half an hour before Lauren and Ruchi showed up. We enjoyed Blackberry Chip ice cream (a delicious blackberry ice cream with dark chocolate chips all through) and Pinot Noir ice cream. We didn't get carded for the Pinot Noir ice cream, though the sign does say "adults only." I guess we just don't look young enough anymore!

Blackberry chip is pretty self-explanatory. It didn't change my life, but it was very good ice cream. The Pinot Noir ice cream was a little wilder: it's not every day you have wine-flavored ice cream!

Right off the bat you notice that the ice cream smells "wine-y," as if there is some yeast in it. The taste is so strange that I'm not sure I can describe it other than to say it's addictive. It has some wine-esque elements, but if it weren't called "Pinot Noir" ice cream, you probably wouldn't guess that wine was an ingredient. It's a very complex ice cream!

We played with Coop (the resident boxer/Great Dane mix I may have mentioned in a previous post) while we ate our ice cream and drank some of the nicest espresso I've had in Pittsburgh.

Oh Yeah! looks like a keeper to me!

Baking Frenzy: Challah

Yesterday, while reading my usual run of Epicurious food blogs (the Epi-logs), I came across one that recommended three different recipe search sites, one of which was Project Foodie. I tested it out by searching for Challah recipes since I have been wanting to try making my own bread. I quickly found a recipe that satisfied me, and I wasted no time in trying it out.

Baking bread from scratch is so satisfying. There is something very comforting about the whole process of bringing together all the ingredients, then using your hands to knead and shape and punch the dough. I also enjoy the scent of the yeast as the dough rises, and, of course, the heavenly aroma of bread baking in a hot oven.

Challah is a traditional Jewish egg bread, usually consisting of three or six strands of dough braided together before baking. The finished product looks absolutely beautiful. I braided my loaf of challah with three strands: the six-strand braid looks a little complex to me (though I do want to try it some time).

I adapted the recipe I found on ProjectFoodie.com to make one loaf of challah instead of two, since I don't actually eat that much bread. I think next time I'll go ahead and make two loaves, and give the extra away as a gift: what could be a lovelier gift than a hand-crafted loaf of fresh bread?

Challah
Adapted from a recipe from "Secrets of a Jewish Baker" by George Greenstein

1/2 cup warm water
1 package active dry yeast (3/4 TBSP)
1/2 egg, lightly beaten (use other half to brush loaf before baking)
1 egg yolk, lightly beaten
1/8 cup canola oil
1/8 cup plus 3/4 tsp sugar
2 to 2 1/4 cups bread flour
1 tsp salt
Canola oil, for coating bowl
Cornmeal, for dusting baking pan

In a large bowl, sprinkle the yeast over the warm water and allow to soften for about a minute or two. Add the 1/2 egg, egg yolks, oil, sugar, 2 cups of the flour, and the salt. Stir until the dough comes away from the sides of the bowl.
Turn out onto a lightly floured work surface and knead, adding more flour, a little bit at a time if the dough is sticky or very soft. The dough should be firm. Knead until the dough is smooth and elastic and the gluten is well developed (5 to 10 minutes). When you push down, the dough should feel firm and push back.

Transfer to an oiled bowl. Turn to coat, and let rise, covered with a towel or plastic wrap, until tripled in volume (30 to 40 minutes). Punch down the dough (using your fist), then fold the outside edges into the center. Cover and allow to rise for 15 more minutes.

Punch down the dough again and, on a very lightly floured work surface, use your palms to roll the dough into a rope about 12 inches long. Cut it into 3 equal pieces, then roll them out to 8 or 9 inches each. Braid the three ropes by pressing the ends together, then braiding as you would hair. Tuck the ends under after you braid.

Transfer the challah to a cornmeal-dusted baking pan. Place in a warm, draft-free area, preferably enclosed, and allow the braided loaf to rise until doubled in size (about 20-30 minutes). You can preheat the oven to 350˚F at this point.

Before baking, brush the eggwash over the loaf. Be careful not to allow the excess egg to collect in the crevices of the braided dough. Do two egg washes, allowing the first coat to dry for a couple of minutes before brushing on the second coat.

Bake about 35 minutes on the middle shelf of the oven until the loaf has a rich mahogany color. When tapped lightly, the loaf should emit a hollow sound on the bottom with your fingertips.

Allow to cool before attempting to slice it!

Party Bites: Spinach Parmesan Balls

When bringing food to a cocktail party, you have to keep in mind a couple of things: the food should be easy to eat (ideally, finger food or food on a toothpick) and it should pose no major threat to fancy clothing (or the host's floor!).

I almost always consider the simplicity factor: how else will I find time to spruce up my appearance for the party?

Ariel had a great party Saturday night, to which I brought a virgin recipe: Spinach Parmesan Balls. I found it on the Food Network website.

It received pretty great reviews at the party! Samantha even asked me for the recipe (always a high compliment). So, the recipe follows. I substituted butter for margarine, which didn't seem to cause the balls to suffer (no surprise there).

The Food Network recipe recommends using latex gloves when mixing and handling the mixture (probably due to the raw eggs), but I didn't. I don't really have a phobia with handling gooey stuff (it actually feels good to me). As long as you give your hands a good wash afterward (and don't lick your fingers), you'll be fine.

Spinach Parmesan Balls
Recipe courtesy of Dan Smith and Steve McDonaugh of the Food Network show "Party Line with the Hearty Boys"

2 10-oz packages frozen chopped spinach, thawed
5 eggs
2 small onions, minced
10 TBSP butter, softened to room temperature
1 1/2 cups shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs

Preheat the oven to 350˚ F.

Squeeze the excess water from the spinach by wrapping it in an old towel (or a couple of heavy-duty paper towels will work), then put it in a large mixing bowl. Add the remaining ingredients and mix well by hand (this part is fun! It feels really nice to get your hands in all that goo. But be sure to wash your hands well afterward).

Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.

Yields about 35 balls, depending on how big you make them.

Soup's On: Lentil Soup with Bacon and Cabbage

Delia Smith, in the "SmartCook Collection: Soup" cook book from which I prepared this recipe, says the following as a preface to this delicious soup recipe:

"This is a very substantial soup, best made with the tiny French, greeny-black Puy lentils. If you can't get these, use green-brown lentils, which don't have the depth of flavor of the Puy lentils but are still excellent and can be used in the same way."

Absolute bunk, I tell you!

Now, granted, I didn't do a side-by-side comparison, but I don't think it would make one iota of difference in flavor if you used regular "green-brown" lentils, which are much cheaper. The depth of flavor of this soup comes from the pancetta, the Savoy cabbage, and the heavenly trio of carrots, celery, and onion. By the time you add the garlic, the lentils' flavor is out of the picture. I will use some of the leftover Puy lentils to do a side-by-side comparison of them with regular lentils by themselves (not in a soup) and get back to you to confirm or debunk this theory of "depth" of flavor.

Anyway, back to the soup: it is AWESOME! I could eat this soup twice a day indefinitely and never tire of it. I'm going to try making it without the pancetta next time to see how much of a difference it makes to the flavor. The broth turns out so rich, and adding the cabbage toward the end creates such a lovely texture and the illusion of substance. Yummy, warm, and comforting at the end of a long day of fruitless job searching.

Lentil Soup with Bacon and Cabbage
Serves 4 to 6

1 TBSP canola oil
4 1/8-inch thick slices of pancetta, finely chopped
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 celery ribs, thinly sliced
1 cup lentils (Frency Puy lentils, or regular lentils)
1 14-oz can plum tomatoes, chopped or whole
2 garlic cloves, crushed through a press
3 14.5-oz cans of vegetable broth
3 cups (or one small head) of Savoy Cabbage, finely shredded
Salt and freshly ground black pepper to taste
2 TBSP chopped fresh parsley (substitute 1 TBSP dried parsley flakes)

Heat the oil in a large saucepan and cook the pancetta in it until the fat begins to melt. Then stir in the onions, carrots, and celery. With the heat fairly high, toss the vegetables around in the pan. Cook, stirring now and then, until the vegetables are a little brown around the edges (about 6 minutes).

Next, stir in the lentils, the tomatoes (with the liquid from the can), and the pressed garlic. Stir everything together, then pour in the broth. As soon as the soup comes to a boil, cover and simmer, as gently as possible, until the lentils are tender (30-40 minutes). Then add the cabbage and cook for about 5 minutes until the cabbage wilts. If using dried parsley flakes, add them with the cabbage.

Taste and season with salt and plenty of pepper. If using fresh parsley, add it just before serving.

Happy Birthday, Wine Library TV!

Wine Library TV, hosted by my favorite wine-person in the world, Gary Vaynerchuk, turned TWO YEARS OLD yesterday! Yay!
For those of you who have no idea what I'm talking about: Wine Library TV is a video podcast about wine. Gary Vaynerchuk, the host, tastes anywhere between 1 and 7 wines during the show and talks about his tasting notes, wine regions, grape varietals, values, and other general wine awesomeness. Please do yourself a favor and check it out.

The reason this show has probably survived 412 episodes over two years (which is a LOT more than most tv shows) is because Gary is such a personality. He isn't a wine snob. He is all about trusting your own palate and drinking what you like (as long as you're stopping to think about WHY you like it).

If you are like me, once you get into the show, you will start thinking about watching WLTV like you think about watching "Grey's Anatomy" or "Desperate Housewives" (or, if you're REALLY like me..."Project Runway" or "Dirty Jobs"). I have learned so much about wine, and I feel like Gary is a part of my family now. He is surprisingly invested in his podcast (which may be another reason it is so successful) and makes a point to interact with his viewers. I have personally received reply emails from Gary when I have asked him questions, and once, he emailed me to respond to a comment I had left in response to one of his podcasts. It's pretty awesome.

Get with it! Watch one! I know, they're long. But it's so worth it if you are serious about learning about the wonderful world of wine. I have had much less success with books and other podcasts. Gary keeps wine exciting.

Happy Birthday WLTV!

Pittsburgh Coffee Crawl: Enrico's Tazza D'Oro

Enrico's Tazza D'Oro Cafe and Espresso Bar
1125 N. Highland Ave
Pittsburgh, PA 15206
Phone: 412.362.3676

For some reason, I thought I had already reviewed Tazza D'Oro in a previous post, but I guess I didn't! Weird.

Anyway, a contingent of the Tuesday Night Crew crawled back to Tazza D'Oro for the second time, since last time, the baristas were busy training and rehearsing for some National competition in Washington, D.C., and thus, no espresso drinks were available.

That's right: the Tazza D'Oro baristas are all certified. That means they can make pretty leaves and hearts in your latte. I like that. Except for the part where it makes me buy a latte instead of a regular coffee, triggering an urge to spend even more because you HAVE to tip when a barrista makes a heart in your latte! Anyway, it's all very reasonably priced. I think it's about $2.25 for a small latte (still a dollar less than a comparable beverage at Starbucks!).

The cafe is set up on the first floor of a house in a very residential little neighborhood. It's easy to drive right by Tazza D'Oro because it blends right in. Inside, it's not terribly well-lit, but that's somehow ok. It's nice and quiet (no loud elevator music), except when the espresso machine is going, of course. All tables and chairs are wood, I think, and it just seems very brown inside. None of this is bad. It has a very organic feel to it.

Tazza D'Oro is probably not my favorite cafe ever, but I do like it. They have a quite extensive tea menu that I would like to sample from some time in the future. When you order tea, they wrap up the loose tea leaves (and, if applicable, other components) in what looks like a tiny mesh "tortilla". The finished "log" looks like a mini spring roll (or, as Karl put it, an owl pellet).

Check it out!

Fruit Fancy: Lemon Plums

A couple of weeks ago, while at the local Market District Giant Eagle (grocery store), I spotted a new, bright-yellow addition to the usual mounds of plums, peaches, and nectarines. The sign said "Lemon Plums" ($2.49/lb), and described them as a very rare fruit. The color was a little more fluorescent than a lemon's, but the bottom of the plums did have that nubby shape that is characteristic to both ends of the lemon. I bought one to satisfy my curiosity, especially since they weren't any more expensive than regular old tree-ripened black or red plums (makes you wonder how rare they really are!).

The sign said that, as the plum ripened, its brilliant lemon-yellow color would gradually turn to a pretty red hue. So I waited. And waited. I waited for over a week. FINALLY, the plum did start to turn red. It was actually rather a stunning display, as if the plum were in the midst of a slow-motion blush. I knew the plum was finally ripening by the actual firmness.

When Karl and I finally tasted it, we decided that yes, it was delicious, but it didn't really taste much different from a regular plum. Maybe for this time of year, it tastes sweeter than most plums, but we did wait almost 10 days for the thing to ripen.

Incidentally, I cannot find anything about this fruit on the internet. Weird, right? Even Wikipedia's article on Plums doesn't mention this particular "cultivar" ("a plant variety that has been produced in cultivation by selective breeding," according to my MacBook dictionary).

So, if anyone knows anything about this mysterious fruit, do tell!

Valentine's Day Extravaganza: Plum Tart

Today is the day! Karl and I will be celebrating the Dia de Amor in high fashion this evening (since the middle of the week didn't work for us). Instead of going to a fancy restaurant, we decided it would be more special to stay home and cook up some of our favorite foods that we don't get very often. Ok, so that just means lamb and a fancier-than-usual bottle of wine. The other trimmings are red potatoes, brussell sprouts, and green beans. Yum! I can't wait!

For dessert, I wanted to do something special, so a couple of weeks ago, I asked Karl what he'd like, and he said "How about a plum tart?"

So, I got out my trusty "365 Great Pies You Can Bake" cookbook (which hasn't failed me yet), and found a recipe. I baked it this morning, and, as you can see from the photos, it is just beautiful!

I did make a few changes to the recipe: first, I used Grand Marnier instead of brandy, since I had Grand Marnier on hand. Second, the ratio of graham cracker crumbs to butter was a bit off in the recipe, so I added about a cup of graham cracker crumbs so the crust wouldn't be soggy. And third, the recipe called for 2 TBSP butter for the filling, but never specified at what point to add it...so I just left it out. I imagine the butter was supposed to be dotted over the top of the tart, but I wasn't sure. I doubt it will make too much of a difference.

I can't wait to have a slice tonight after Karl and I have indulged in Burgundy-Pepper-marinated leg of lamb (from Trader Joe's at $5.99/lb) and a hopefully delicious French wine (2005 Domaine des Ouches Cabernet Franc from the Loire Valley, $17.99). I will update later when I have had a chance to taste the tart. Judging from the heavenly aromas, I won't have any complaints!

Update: The plum tart was delightful. Next time, I won't use a graham cracker crust, although it certainly is a delicious complement to the plums. The problem is that the crust simply doesn't hold up as a tart shell. So, maybe I just need to figure out how to make a more compact crust that will hold up. Karl and I ended up eating more of a cobbler than a tart since the crust just didn't hold up.

I also will probably make sure the plums are a few days riper. It's kind of hard this time of year to get good plums, but I think a hint more sweetness would have been delicious with the tartness of the underripe plums. So maybe adding a little bit of sugar to less-ripe plums would work, too. Still, a GREAT tart that I will be making again.

Plum Tart

Crust:
3 cups graham cracker crumbs, finely crushed
3/4 cup butter, melted

Filling:
2 cups plums, sliced thinly (about 7 good sized plums)
3/4 cup apricot jam
2 TBSP Grand Marnier or brandy
1/3 cups hazelnuts, chopped coarsely

Preheat oven to 375˚F. Mix the graham cracker crumbs and the butter, and press tightly into an ungreased tart pan. Bake for 8 minutes.
Cool completely.
Arrange plum slices in tight, concentric circles in the tart shell. In a small saucepan over low heat, combine the apricot jam and Grand Marnier until it just begins to bubble. Drizzle the hot jam mixture over the plums. Sprinkle the nuts on top of the tart. Bake in 375˚F oven for 20-25 minutes. Serve lukewarm.

Note: Don't refrigerate this tart: apparently, it doesn't hold up well in the refrigerator.

Baking Frenzy: Banana Nut Bread

I don't know why, but I just have to bake lately! Sara says it is the cold weather, but I think it might be a big stress reliever. I have been anxious lately about many things (e.g., jobs...), and when I bake, all that stress goes away for a little while. So, bake I must: it's a better addiction than heroin, I suppose.

Yesterday being Valentine's Day, I had the perfect excuse to bake. Since Karl and I are somewhat busy during the week, we are celebrating the Day this Sunday. I'll be making a plum tart Sunday to follow up a lamb dinner. However, for the actual Valentine's Day, I wanted to do something simple that would let Karl know just how much I do love him. I wracked my brains, and came up with that simple delight: banana nut bread.

I didn't have a tried and true recipe, so I googled "best banana nut bread." The first entry was my winner!

I had a minor setback after I'd gone to the store for bananas and pecans when I realized my loaf pan was missing from the ranks of pots and pans in my cupboards. I'm not sure where the two loaf pans I had disappeared to, but I then had to decide whether to make banana nut muffins, banana nut bundt cake, or banana nut squares. I settled on the latter (using an 8x8-inch square Pyrex dish). The baking time actually turned out to be about the same (50 minutes), though I thought it would take less time in a square dish than in a loaf pan.

Banana bread smells absolutely heavenly as it bakes, regardless of how it turns out. I highly recommend it as an air freshener. And for a Valentine's Day bonus, according to this article from MedicineNet.com, the aroma of banana nut bread is an aphrodisiac for women! If you find it necessary to have an aphrodisiac for men, your best bet is pumpkin pie.

I added a teaspoon of vanilla to the recipe, since I love vanilla. And one additional recipe note: the recipe list calls for baking powder, while the instructions reference "soda". I used baking soda and the bread was great. Next time I'll try powder and see if things turn out differently.

The bread turned out lovely. Moist and not-too-sweet. If I had it to do over again, I probably would use riper bananas (over-ripe). Since I baked spur of the moment, my bananas were just ripe: not ideal for baking. Still, everything turned out well, and Karl enjoyed a warm slice with butter after dinner. Yum!

Happy Valentine's Day (a day late I know)!

Old-Fashioned Banana Nut Bread
This is an Old-Fashioned Banana Nut Bread recipe taken from the
Breakfast and Brunch volume of the Oxmoor House Southern Heritage Cookbook Library.

1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups mashed banana (4 medium, ripe to over-ripe)
1/2 cups coarsely chopped pecans

Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs, flour, soda [sic], salt, bananas, and pecans; mix well. Pour batter into a well-greased 9x5x3 loafpan. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan, remove bread from pan, and cool completely on a wire rack. Slice and serve. Makes 1 loaf.

Coffee-Frosted Chocolate Cake

Tuesday, I had to bake. I really wanted to try making a cake from scratch, so I pulled out a random cookbook from our collection and flipped to the dessert section. The cookbook I was using was 1,001 Low-Fat Vegetarian Recipes, by Sue Spitler and Linda R. Yoakam. The recipe: Coffee-frosted Chocolate Cake.

Unfortunately, I was almost out of unsweetened cocoa powder, and the weather on Tuesday was pretty miserable. I didn't feel like trekking a mile to the grocery store through wet, icy snow; nor did I feel like scraping the 4-5 inches of snow and ice from my car to make the journey on slick, congested roads full of panicky drivers. Since the CVS right across the street from my apartment didn't carry cocoa powder, I almost gave up. But then I decided that the need to bake was strong: so I bought a bar of Lindt 85% dark chocolate, which I melted down as a supplement to the 2 TBSP of cocoa powder that I did have.

The results were lackluster, in my opinion. The cake was kind of dry (i.e., required lots of milk for washing down), even with the addition of the melted chocolate. Luckily, I was helped in eating most of it by my friends at Tuesday night coffee at Oh Yeah!. They all seemed to enjoy it, so maybe I'm just picky.

Eventually, I want to make the most delectable cake on the planet. I'm just not sure how to go about experimenting. So hopefully I'll find a good cookbook that will help me along a little.

I've adapted the recipe's instructions to be a little more enlightening.


Coffee-Frosted Chocolate Cake

Cake:
1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup milk

Frosting:
1 TBSP instant coffee granules
1 TBSP hot water
2 cups confectioner's sugar
2-3 TBSP milk

Preheat oven to 350˚F. In a large bowl, cream the sugar and butter with an electric handmixer until fluffy. Add the eggs, one at a time, and beat until smooth. Add in the vanilla extract (if substituting melted chocolate, add that in as well, making sure it's not too hot), and mix until incorporated.

In a separate bowl, sift the flour, cocoa powder, baking soda and salt. Slowly mix with a spatula about 1/3 of the flour mixture with the wet ingredients. Then mix in 1/3 cup of milk. Repeat this alternating process until all the dry ingredients and milk are just incorporated. Do not over-mix.

Divide the batter between two 8-inch round cake pans that are greased and floured. Bake for 25-30 minutes, until a toothpick inserted at the center comes out clean. Cool completely (on wire racks if you like).

To make the frosting, dissolve the coffee in the hot water. Using an electric handmixer, slowly add the confectioner's sugar, then add enough milk to smooth out the consistency.

Frost the cake with the frosting (or just drizzle it on, like I did because I used too much coffee).

Pittsburgh Coffee Crawl: Oh Yeah! Part II

Oh Yeah! Ice Cream Bar and Coffee Pub
232 S. Highland Ave.
Pittsburgh, PA 15206
Phone: 412-253-0955

This week, the Tuesday nighters braved the "freezing rain" that was forecast after our morning mini-blizzards and forged ahead in our Coffee Crawl. Except we found ourselves back at Oh Yeah! for more ice cream and good coffee.

This time, Karl and I split a scoop of the Mint Tea Cream, probably one of the most delicious ice creams I've ever had. The peppermint refreshes the palate with a fresh burst while the subtleties effervesce up into your nose. Absolutely delicious. We didn't get a mix-in this time, but I can think of a number of things that would have been delicious mixed into this one.

We also had a coffee, which was really nice and well-balanced (despite our mixing half decaf and half dark roast).

Did I mention last time that there is a delightful (leashed) dog on the premises? Depending on your love of canines, this may or may not be a selling point for you. The dog is very friendly, a large-ish black boxer mix. No barking has been heard up to this point, but the dog is very desirous of playtime, even with fairly new-found friends. Don't be surprised if you find his head in your lap with a ball while you're sipping your coffee!

Another bonus: clearly marked recycling receptacles for of all plastic utensils and cups. Yay! The more I got to Oh Yeah!, the more I like it.

Coriander-Scented Carrot Soup

Did you know that when you toast coriander seeds, they smell like Trix cereal?

The SmartCook Collection: Soup, the cookbook I was using yesterday to create "Coriander-Scented Carrot Soup" described the scent as "orange-like," but I beg to differ. While there is a distinct citrus element to the scent, if you really get your nose into the seeds after you've pull them from the hot pan and ground them up a little in your mortar, you'll be transported back to Saturday mornings when you were allowed to have the sugar-laden cereals (at least, that's how it was in my house!).

Anyway, this soup was a tad underwhelming. It really just tastes like carrots. And the somewhat strange title is apt: the soup is only coriander "scented": you can't taste the coriander at all. I was surprised at the absence of onions from the recipe, but I tend to give a recipe one chance before I try to improve ie. Next time, I'll definitely sauté some onions with the garlic, because this soup needed something.

The only changes I did make to recipe were:
1) I didn't peel the carrots. I just gave them a good scrubbing.
2) I substituted Greek-style yogurt for the crème fraîche, since I already had the yogurt. Enjoy!

Coriander-Scented Carrot Soup


1 TBSP coriander seeds
2 TBSP butter
2 lbs carrots, peeled and chopped
1 small garlic clove, crushed through a press
5 cups chicken stop or vegetable stock
3 TBSP chopped fresh cilantro, plus sprigs for garnish
2 TBSP crème fraîche or heavy cream, plus more for garnish
salt and freshly ground black pepper to taste

1. Begin by dry-roasting the coriander seeds in a small skillet over medium heat, stirring and tossing them around for 1 to 2 minutes, or until they begin to look toasted and start to jump in the pan. Place them in a mortar and crush them coarsely.
2. Next, heat the butter in a large saucepan, then add the carrots, garlic, and three-quarters of the crushed coriander seeds. Stir well, then cover the saucepan and let the vegetables cook over gentle heat until they begin to soften -- about 10 minutes.
3. Next, add the stock, season with salt and pepper, and bring everything to a boil. Then reduce the heat to low and simmer for 15 to 20 minutes, partially covered, or until the vegetables are tender. Let the soup cool a little, then puree it in batches in a blender or food processor (a large bowl to hold each batch of pureed soup is helpful here). After that, return the puree to the saucepan and stir in the chopped cilantro and 2 TBSP of the crème fraîche. Reheat the soup, then taste to check the seasoning, and serve in warmed bowls. Garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds, and a sprig of fresh coriander.

Pittsburgh Coffee Crawl: Oh Yeah!

Oh Yeah! Ice Cream Bar and Coffee Pub
232 S. Highland Ave.
Pittsburgh, PA 15206
Phone: 412-253-0955

Last night, the Tuesday crew chose the new Oh Yeah! Ice Cream Bar and Coffee Pub as the destination for mid-week merriment and de-stressification from the arduous life of law school.

Oh Yeah! is in a two story house (it's situated on the first floor). You walk up the stairs to the porch and into the wide-open door (it was warm last night). The walls are covered in burlap coffee sacks, hung like artwork, with a smattering of paintings. Its somewhat tropical ambience is supported by the patio tables, complete with open umbrellas, that are the only source of seating other than the retro bar stools near the espresso bar. I also liked that Oh Yeah! supplies a few rows (and stacks) of well-loved books for cafe reading, from Simpsons comic books to Jonathan Swift and John Steinbeck to Gilbert & Sullivan's (opera libretti!)! A rather eclectic selection to choose from.

The main draw of this place is that they tout the use of almost exclusively local and organic products. They serve a variety of ice creams (with vegan options) with a TON of available mix-ins. The ice creams are products of Woo City, an Ohio company that makes hand-packed ice creams, sorbets, and frozen tofus (or "woo fu" as they call it) using all organic ingredients. The cream used to make the ice cream comes from grass-fed Amish cows, making it, supposedly, a good source of Omega-3 fatty acids. Great! Ice cream is now healthy! Ice cream flavor choices included Amaretto Peach, Guinness and Bass flavors, and Grasshopper, among others.

The coffee, though obviously not locally grown, is locally roasted at La Prima in Pittsburgh. The cafe also sells baked goods and other products of local businesses. Pretty cool, in my opinion.

In the interests of giving Oh Yeah! the proper review, Karl and I were forced to try the ice cream, though the rest of our group stuck to the coffees and teas. I got a small scoop of the Malted Vanilla Woo Fu (which was, I learned later, a frozen tofu -- NOT ice cream!) blended with habenero pepper powder. The scoop + blend costs $2.75 (a bit pricey, if you ask me, but probably worth it considering the organic ingredients and hand-packing). To create my blend, the barrista scooped the ice cream into a cup, sprinkled the powder on it, and then used a Matrix-like drill to blend it: this is not your average Blizzard machine!!!

I know, I picked a strange combination, but sweet and spicy is probably one of the more overlooked taste combinations. In retrospect, I should have mixed the habanero with either the regular (albeit sugar-free) vanilla ice cream, or possibly the 5-star Chocolate ice cream. It was still pretty delicious, and I didn't even notice that I wasn't eating ice cream (which is kind of incredible).

Karl got the Caramel Bourbon Vanilla ice cream blended with candied ginger. I'm sure it was delicious, but for some reason, the taste of my ice cream made the Caramel Bourbon Vanilla taste like dish detergent. Karl verified the effect after tasting mine, so I know the ice cream doesn't actually taste like dish detergent. Just be forewarned in the highly unlikely event you try to have both at the same time...

We also tried the espresso ($1.85), which was really pleasant, even as it cooled. The acidity factor was pretty low, but the espresso was dark and rich and really well-balanced. This was no stomach-eating Starbucks espresso, that's for sure.

One weird quirk: the bathroom door is a one-way mirror. So you can't see into the bathroom, but you can watch everyone while you go! I have severely mixed feelings about this, but I applaud Oh Yeah!'s attempt to liberate its customers a little.

I'll definitely be going back, especially once it warms up a little bit.