Cinnamon Rolls

I thought when you have a baby people bring you, like, casseroles and stuff.  But that never happened.  Not that it mattered because my mother spoiled us with her cooking for over a month straight.  And I'm never really one to take people up on those offers because why trouble them?  I can cook.  But of course I have this one friend who can bake like no one else.  So when she was coming over for brunch and said "well, I always make my friends who have had babies something homemade" I responded, unabashedly "excellent, make it something sweet".  And so she did.  But it was so much more that just that, it was swirls of homemade dough with cinnamon goodness and cream cheesy sweetness, piping hot with perfection.  I was making us all crepes while the rolls baked in the oven and I stared at my pan and said "ugh, I don't even want these anymore".  There we all sat, bellies full, diving in with our eyes as the tray was pulled out of the oven.  The chatter stopped as we watched her drizzle cream cheese icing all over the steaming hot buns.  We quickly pulled them apart (I think we used plates?) and as we took our first bite you heard a muffled groan followed by 'ohwmaaaghawth".  And then I think I yelled something like "SERIOUSLY?!".  OH man oh man are these some kind of special.  We all need an excuse to bake cinnamon rolls.  I need one soon.  The recipe comes from Alton Brown.  It's not the quickest thing to whip up (prep is done the night before), but of course my friend, the expert baker, thinks "eh, they were nothing".

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

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Molten Chocolate Cake

Hello, chocolate lovers.  This is a repost as I didn't get a good photo the first time, and I made some minor adjustments to the recipe.  Molten chocolate cake truly is an easy chocolate dessert that has a big wow factor considering how effortless it can be.  I don't have the patience for elaborate desserts so you can be assured this really is painless to whip up.  Jazz up the chocolate with whatever you like, orange zest, coffee, raspberry liquor, even a pinch of cayenne pepper.  I also recommend adjusting the sugar addition depending on how sweet the chocolate you are using is.  You can store the ramekins with the chocolate mix in the fridge, just allow them to come to room temperature before you bake them.   

1 stick plus 1 T butter

6 oz chocolate (semi sweet or bittersweet)

3 eggs

3 yolks

1/2 to 1 c powdered sugar 

1 t vanilla extract

1/2 c flour

1 T coffee liquor

pinch of espresso powder (optional)

1 t orange zest (optional)

6 ramekins

Preheat oven to 425.  Melt 1 T butter and brush inside of each ramekin.  You could dust inside with sugar or cocoa.  Melt 1 stick of butter and chocolate (either over double boiler or in the microwave).  Add coffee liquor, espresso powder and orange zest.  With a hand beater or stand mixer with the whisk attachment beat eggs, yolks, sugar and vanilla on high for several minutes until large in volume and pale yellow.  Gently whisk in the chocolate, then fold in flour.  Pour into each ramekin, place onto baking sheet and bake for about 10-14 minutes depending on your oven (it should just be set but still wiggle a bit).  Let rest for a few minutes before serving - turn over onto dessert plate and dust with some powdered sugar.  Serve with whipped cream, ice cream, fresh raspberries, etc.

Fennel and Apple Salad

Why don't I eat fennel more often?  I love fennel.  How did I not know this earlier?  This is an incredibly refreshing salad that is charmingly crisp and perfect after a heavy meal.  It clears the palate and provides sweet yet healthy closure.  It would also pair perfectly with something hearty like braised short ribs, or a juicy burger. 

Salad:

1 fennel bulb fine sliced

1 1/2 apple, sliced (Gala)

1 small shallot or sweet onion, sliced

Dressing: 

2 tsp white vine vinegar,2 tbsp olive oil, 2 tbsp water, 1tsp sugar, 1/4 cup lime juice, salt and pepper. 

Toss with chopped fennel, apple and onion and sprinkle with parsley. Can serve on bed of Boston lettuce.  

Chocolate Chunk Mandel Bread

Biscotti who?  It's all about the mandel bread.  These could not be more perfect with a morning lungo.  They are crisp and crumbly with bites of dark chocolate and not too sweet at all which is a coffee pairing characteristic that makes me swoon.  My good friend is an incredibly talented baker which I love about her because I'm a bad baker.  Well, bad is a strong word, too impatient to be a very good baker is more accurate.  She delivered a box of these treats to me for Valentine's Day.  Love!  Did I mention she is single and super pretty?  And bakes?  And an attorney?  If any nice Jewish moms are reading this and have a nice Jewish son....I'm just sayin'....(email me at mehanskitchen@gmail.com).  Here is the recipe for these twice baked slices of cookie goodness.  Pin it, ladies!  


3 c all-purpose flour (plus more to make it the right consistency) 
1 t baking powder 
1/4 t salt
3 eggs
1 c white sugar 
1 c vegetable oil (I used canola) 
1 t vanilla extract 
2 T orange juice 
1 c chocolate chips
Optional - toasted almond slices (about 1/2 c used in this recipe)

1. Preheat oven to 350 degrees. Cover a large baking sheet w parchment paper or silpat. (Note - they browned more when a non-airbake pan and parchment was used instead of silpat.)
2. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat or whisk the eggs and sugar together in a mixing bowl until smooth. Whisk in the vegetable oil, vanilla extract, and orange juice. Stir in the chocolate chips and the flour mixture (and almonds if using) until no dry lumps remain. (Note - you may need to add quite a bit more flour, until you can handle it and shape it/press it into logs.) 
3. Divide the cookie dough into two pieces. Form each piece into a roll about 3 inches wide and 12 inches long. Place the rolls, side by side, onto the prepared cookie sheet.
4. Bake in the preheated oven until the rolls have started to brown, about 20 minutes. Remove the rolls from the oven onto a rack. Let cool about 10 minutes until cool enough to handle; cut the mandel into 1/2-inch thick slices. Return the cookies to the baking sheet, cut-side down.
5. Return to the oven and bake until lightly-golden, about 15 minutes more. Allow to cool completely on a wire rack before serving.


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Green Smoothie

When my mother makes a pot of her famous biryani for my husband and me, we tend to go on a bit of a biryani binge and have it for breakfast, lunch and dinner.  And then the next day I need to detox.  This smoothie had me filled up and energized for more than half a day.  It was the perfect wake up call on a groggy morning.  My husband and I make smoothies nearly every morning thanks to our Vitamix, but I don't know why I've found green smoothies intimidating.  If you closed your eyes you wouldn't even think you were drinking your veggies; it has a sweet, fresh, banana peanut butter taste to it and because it's green you just feel awesome and healthy.  

4 loose cups baby spinach

1 chopped banana, frozen

1/4 c yogurt

1/3 c soy milk

2 T peanut butter

1 t vanilla extract

4 ice cubs

Put all ingredients into your Vitamix, or blender, and blend away.  You may need to add more soy milk to get the texture you want but the spinach may have enough water to it to puree smooth with just a small amount of soy milk.  

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Shredded Beef Hash, Machaca Con Huevos

This is the closest I have come to the amazing breakfast machacas I get when we are in Southern California.  I craved them throughout my pregnancy and often wake up now starving, and itching for one.  Sadly, no Mexican machacas stands in this area.  My mother makes this Pakistani shredded beef that is brilliant eaten so many different ways; alone, in slider buns, as a panini with cheese, with pasta and coconut curry, and my favorite way, as a breakfast burrito.  I heat up the beef and some potatoes and scramble in some eggs and cheese, and slide it into a warm tortilla.  It's incredibly satisfying and hearty, the kind of breakfast that has you happily filled up until past lunch.  


Shredded Beef (Mirchi Ghost)


2 pounds stewing beef
1/2 pound onion sliced thin
1 tbsp garlic paste
1 tbsp ginger paste
1tbsp cumin ground
2 tbsp corinder powder
8 to 10 green chillies long ones
1tsp turmeric powder
lime juice to taste

Heat oil in a dutch oven over medium high heat.  Saute onions until soft and tips start to get brown then add  ginger and garlic and fry for a minute or two, then add beef and saute until brown.  Add water about 3'' over meat and cook on slow or in pressure cooker until tender - this will take around 4 hours in a dutch oven. You may have to adjust water to more or less depending on the meat. The idea is to get the beef fork tender and have the mixture moist not soupy when beef is cooked. Set aside and heat a little oil in a pan and add the spices then the whole chilies. Cook until they are soft and add the reserved beef and blend it all in. Add lime juice to taste. 


Breakfast burrito (2 servings)


1/2 c shredded beef
1/2 cooked yukon gold potato, chopped or mashed
2 tortillas
2 eggs plus 1 egg white, beaten
shredded cheese, to taste (about 1/4 cup)   
salt, pepper, paprika


To cook the potato, I often simply microwave it for 2 minutes, pricked with fork.  Heat some oil in a non stick pan, add potatoes and toast a bit, then add beef and let warm throughout.  Salt, pepper and add a pinch of paprika to the egg and pour in.  Add cheese and stir until cooked.  Spoon into warm flour tortilla and add cilantro, if desired.    

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Swiss Chard Pizza

I can't believe it took having a baby for me to finally make pizza dough from scratch.  Pre-baby I would hit up so many different grocery stores for ingredients - Trader Joe's for this, Whole foods for that, Harris Teeter for this, Korean or Indian store for that.  I got in the habit of always grabbing pizza dough from Trader Joe's, which was perfect for my spinach calzones.  Now, I have to plan ahead and tend to make one big trip a week to Whole Foods alone when my mom comes over to babysit.  Even with planning ahead things get tweaked and I often end up with something extra I don't have a dish planned for, like an extra bundle of swiss chard.  Soups seem like a popular dish for swiss chard but I didn't have any stock, and for some reason pizza just sounded so darn good.  But alas, no store bought pizza dough in the fridge so I just made some, which was embarrassingly easy.  I followed Jamie Oliver's recipe, halved.  I'd say it's an easy recipe, but I'm pretty sure all pizza dough recipes are easy.  After rolling out the dough I spread a layer of pesto, then sauteed swiss chard, and then goat cheese with a sprinkling of mozzarella.  I previously only made homemade pesto in the summer but I've actually been making it every week throughout the winter as well.  I think I've mentioned this before, but pesto is an essential condiment in our house - we put it on sandwiches, burgers, in pastas and sauces, egg dishes, anything and everything.  I've included a simple recipe for basil pesto below.  This pizza completely hit the spot and I hope to make it often.

Check out this link for more detailed instructions on making the dough.  This makes a good amount of dough for a large pizza, so you could divide it up and make two smaller, more manageable pizzas.

Pizza Dough (Rolls out to a large sheet pan, serves 4)

3 1/2 c all purpose flour

2 t salt

1 packet active dry yeast

1 1/2 t sugar

2 T olive oil

1 1/4 c warm water

Combine water with yeast, sugar and olive oil and let sit for several minutes.  In a large bowl with flour and salt make a well in the center and pour in water mixture.  With a fork, mix until it comes together and then knead with your hands until a ball of dough is formed. Remove dough and wash and dry bowl, and then coat with olive oil, place dough back into bowl, cover with damp towel and place in oven.  Let rise for about two hours or until doubled.  Remove bowl from oven and punch dough in center, then knead it.  Use immediately or wrap with plastic wrap and place in fridge until you are ready to use it.  

Swiss Chard Pizza

1/4 c pesto

1 large or 2 small bundle rainbow swiss chard, washed, ribs removed, chopped

1/2 red onion, sliced

2 cloves garlic, minced

1 small log of goat cheese (I used a round of Boursin)

1/2 c shredded mozzarella 

T balsamic vinegar or syrup (optional)

Preheat oven to 400.  Roll out pizza dough that has come to room temperature.  In a medium pan heat some olive oil and sautee onion, then add garlic and swiss chard.  I then added a small spoon of balsamic syrup to give it a sweet acidity - if you don't have any add a T of balsamic vinegar and let it reduce down for a few minutes.  Let cook down for about 5-8 minutes.  Spread pesto on pizza, then swiss chard, dot goat cheese across and then sprinkle mozzarella.  Bake for about 20 minutes, on pizza stone if possible.  

Basil Pesto

2 cups basil, washed

1/4 c olive oil

2 cloves garlic

squeeze fresh lemon juice

1/4 c pecans

salt, pepper

2 T shredded parmesan cheese

1 T cream cheese

Combine ingredients in a food processor, or Vitamix (what I use) and puree until smooth.  I do not use pine nuts in anything anymore due to the poor quality of imported pine nuts and "pine mouth", and use pecans or walnuts (I don't recommend using almonds).                

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