SOURDOUGH BREAD - EDIT, I NO LONGER USE THIS RECIPE

Adapted from The Kitchn, with guidance from Seamus Blackley's twitter thread

Makes 1, 2 loaves

Ingredients:

75g        150g   starter (use this instead of the leaven / levain listed in the recipe) (do float test)

237.5g   475g   water
1.5 t       1 T     salt dissolved in 25g / 50g water
350g      700g   flour


Methodolgy:

1.  Combine the starter and plain water, and stir to mix.

2.  Add the flour and mix until a shaggy dough forms.  Cover well and rest for 2 - 4 hours (autolyse).

---2 to 4 hours later---

3.  Pour the salt water over the dough and mix it in with your fingers, pinching and poking it in.  The dough will feel wet and loose.

4.  Begin folding the dough: 8 folds every 30 minutes for 2.5 hours, 6 folding sessions total.

---2.5 hours later---

5.  Let dough rise undisturbed for 30-60 minutes.

---30 to 60 minutes later---

6.  Gently divide the dough (if making the larger recipe).  Shape the loaf into a loose round, by petting down the round with one palm while rotating with the other hand.  Rest for 20 to 30 minutes.

---20 to 30 minutes later---

7.  Shape the loaf by flipping the round over, then folding the top edge down, the bottom edge up, and both sides in, before pinching to seal.  Flip back over, and rub in a circular motion on the counter to seal the bottom more.  The surface should be taut.  Place into rice floured, parchment or dishtowel lined colander (or banneton), cover well, and proof overnight in the fridge (can be proofed on the counter for 3 to 4 hours instead).

---the next morning---

8.  Heat oven with dutch oven inside to 500°F, for at least 30 minutes.

---30 minutes later---

9.  Remove loaf from fridge, lift out of colander using parchment sling (or flip onto parchment sling, if proofed on dishtowel), score with lame parallel to top of loaf, and place in dutch oven in oven.  Cover and bake for 20 minutes.

---20 minutes later---

10.  Turn oven down to 450°F and bake 10 more minutes.

---10 minutes later---

11.  Uncover and bake an additional 30 to 50 minutes, or until the crust is deeply browned and bottom of loaf sounds hollow when thumped.

12.  Cool completely on a wire rack.

__________
Timing note:  The work the first day takes between 5 hours 20 minutes, and 8 hours.  Then the bread proofs overnight.  The following morning, the bread bakes for between 1 hour, and 1 hour 20 minutes.

Therefore, start the process in the morning of the day before you want your bread.  Then you'll have fresh bread in time for lunch the following day.

LEMON BARS

Adapted from Cook's Illustrated

Ingredients:

Base:
1 c (5 ox) AP flour
1/4 c (1 3/4 oz) granulated sugar
1/2 t salt
8 T unsalted butter, melted

Filling:
1 c (7 oz) granulated sugar
2 T AP flour
2 t cream of tartar
1/4 t salt
3 large eggs plus 3 egg yolks
2 t grated lemon zest
2/3 c lemon juice (4 lemons)
4 T unsalted butter, cut into 8 pieces

2 T confectioners sugar


Methodology:

Combine the flour, granulated sugar and salt, and stir in the butter.  Press into a greased 8"x8" baking pan and bake at 350°F for 40 minutes, or until golden brown.  Remove from the oven, but leave oven on.

Add all filling ingredients but the butter to a saucepan and heat over medium-low heat, whisking constantly.  Once the filling begins to thicken, remove from heat and whisk in the butter, mixing until smooth.

Strain the filling onto the base and return to the oven for an additional 10 minutes.  Remove from oven and cool.  Dust with confectioners sugar, slice and serve.

***edited to add note: these turned out extremely sour, and the topping was quite liquid-y***

LEMON COCONUT POPPY SEED MUFFINS

Modified from this recipe

Ingredients:

2/3 c. + 2 T. granulated sugar 

zest and juice of 1 large or 2 small lemons

2 c. all-purpose or pastry flour + more to prepare pan

2 t. baking powder

1/4 t. baking soda

1/4 t. salt

3/4 c. buttermilk

2 large eggs

2 t. coconut rum (or vanilla)

8 T. coconut oil + more to prepare pan

2 T. poppy seeds

2 T. large coconut chips

Glaze (optional):

1 c. confectioners sugar

1 T. coconut rum

1-2 T. lemon juice

Methodology:

Preheat oven to 400ºF.

Prepare a 12-mold muffin pan by oiling with coconut oil and then flouring, shaking remaining flour out of pan.  Set aside.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lemon scented.  Whisk in the flour, baking powder, baking soda and salt.

In a medium bowl, whisk together the lemon juice, buttermilk, eggs, rum, coconut oil and poppy seeds.

Add the wet ingredients to the dry ingredients and fold together, stirring until just combined.  Divide batter between muffin cups.  Sprinkle each muffin with granulated sugar and a few shards of coconut chips.

Bake for 15 minutes or until the tops are golden, the coconut chips are toasted, and a skewer inserted into the center of a muffin comes out clean.

Let cool in the pan for a few minutes, then trace around each muffin with a knife and remove from the pan to cool on a wire rack.

Cool completely before glazing (optional step).

MIREILLE'S MOUSSE AU CHOCOLAT REDUX

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
4 eggs, separated, at room temperature
2 egg whites

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 4 egg yolks and pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. 
Beat the egg whites to soft peaks, add 100 g sugar and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.



Edited to add 3/29/17: the below is not the chocolate mousse I remember.  It is oddly chewy, and not at all light and airy.

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
3 eggs, separated, at room temperature
pinch of salt
1 t vanilla

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 3 egg yolks with 50 g of sugar until pale and smooth.
Pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. Whisk in the vanilla and chill.
Beat the egg whites to soft peaks, add 50 g sugar and the salt, and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.