mexican chocolate cake

mexican chocolate cake, originally uploaded by isabelle gr.

I am not a chocolate eating maniac, but I can appreciate the need for a special cake now and then. I made this little extravagance as a present for Chad and Emily when we had dinner at their house recently.

The amazing recipe comes from chef Rebecca Rather, courtesy of Epicurious. I did little to change it, except adding a bit more cinnamon and a dash of cayenne to the batter; and substituting coffee for water. The outcome of these three adjustments is simply to turn up the volume on an already good flavor: cocoa. I also took other reviewers' advice and dusted the inside of my buttered cake pan with cocoa powder rather than flour, which just makes you feel decadent.

Same goes for the pecan-laden glaze. By the time I got to glazing, I felt like this recipe may cause riots, fits, hysteria, and fainting. I did not bother to spread the glaze gracefully over the Bundt pan; I let gravity do the work.

By the end of the evening, I was surprise at how easily and quickly it all came together, how the outrageous ingredients mellowed, and how satisfying a slim slice with one or two pecans tasted as we talked and laughed and sipped wine in the kitchen of Chad and Emily's cozy new home.

shopping on arthur ave, the bronx, easter morning

shopping on arthur ave, the bronx, easter morning, originally uploaded by isabelle gr.

Food shopping in New York is a marvelous thing. One of my favorite places to go is the famous old stretch of Italian bakeries, butchershops, cheeseshops, and cafes in the Bronx known simply by its street name, Arthur Avenue. And I only go there guided by one of my favorite cooks, my Uncle Jorge, preferably early in the morning on Easter. This year, Mom, Delia, Nick, and I followed him on an dawn excursion in search of fresh mozzarella (or mozz -- pronounced mottz -- as we call it when time is of the essence), tender lamb, pungent olives, chocolate easter eggs, and a cappuccino or two.

Here is Uncle Jorge, bundled up in a warm coat, waiting as the George Clooney of butchers weighs the lamb.

Delia looks over the towers of olive oil, canned tomatoes, and flour sacks. The line was already out the door and down the block at this small corner store, where the shelves are packed up to the ceiling with tins and cans and vats and jars and trussed up salted goods. So we moved on after a quick survey of the window and sidewalk displays.

beginning with bread: focaccia

focaccia, originally uploaded by isabelle gr.

Learning to bake bread is one part science class, one part yoga. You do the science part, measuring and timing your experiment; and the bread does the stretching, flexing, and breathing. Then you stick it in the sauna. On an olfactory note, baking bread is much more pleasant than bunson burners and sulfur, or yoga mats and their owners.

Since I am still a beginner, I sought out an elementary recipe that seemed flexible enough for improvisation. This focaccia recipe, which I've adapted from one on epicurious, proved to be the perfect starting place. The flavor is simple, just a bit of olive oil and salt. The crust is light and the interior is medium density, not too heavy.

FOCACCIA UNO

Easily adaptable to different last minute ingredients, like nuts, olives, herbs, or even roast veggies on top added in the last 10 minutes before it goes in the oven.

ingredients

2 tsp. dry yeast
2 c. warm water

4 c. all purpose flour, plus a handful for kneading
2 tsp. salt

2 - 3 tbs. olive oil
1 tbs. fresh rosemary (if you like)

preparation

1. In a large bowl, combine water and yeast. Let it stand - and don't mix it - until yeast dissolves, 6 - 10 minutes.

2. Gently add flour and salt to yeast mixture. Stir together until a sticky dough is formed.

3. Generously flour your work surface and your hands. Knead the dough for 10 minutes on the floured surface, or until it is smooth and elastic. Add more flour as you go if dough is too sticky. Gather the dough into a ball. Coat your mixing bowl with olive oil, then add the dough. Roll it around in the bowl to evenly coat it with oil. Cover with a clean tea towel and let it rise in warm, draft-free room for about 1 1/2 hours, or until the dough has doubled in size.

4. Punch down the dough. Lightly knead it on the floured surface again, then roll it back into a ball and return it to the bowl. Cover with the cloth and let it rise a second time, 30 - 45 minutes.

5. Oil a large, flat baking sheet or pan. Punch down the dough again, then gingerly transfer it to the baking sheet. Using your fingertips, press the dough out evenly in the pan. If you want to adorn the top of the bread with herbs, more olive oil, sea salt, or anything else, add it now. Let dough rise uncovered for 20 - 30 minutes (if you can stand it) while the oven heats to 475º. Just before you put it in the oven, gently press your fingertips all over the surface to enhance the peaks and valleys of the crust. Bake the focaccia until the top is golden, about 20 minutes.

Ciao !

I'm inspired to begin a new journal as I get familiar with my new kitchen. My husband Nick and I just moved to Seattle from New York City and have spent the past few months renovating our new space, a (partially) converted warehouse. Our new kitchen is much smaller than our old one, but we "value engineered" to be more compact and utilitarian. In other words, we did the most on the smallest budget, and got plenty of help from our friends and family. Like us, they all love to cook - plain and fancy, East Coast and West, omnivore and herbivore, gourmet and novice. I love to share in the experience of cooking and eating with my dear friends, so I'll dedicate this journal to them. Buon Appetito!