The rain makes everything still and quiet. I’m sitting in the office on the third floor listening to cars on Daniel Street shush by. I’m uninspired to get any work done right now, which probably means that after lunch I should not come back to the office but should instead go somewhere else to work – there are distractions in the office, and people know where to find me, and I’m finding these days that I don’t really want to be found.

From Ochef.com

Ingredients:

4 C unbleached bread flour
2 T sugar
1 t salt
1-1/3 t instant yeast
2 T vegetable oil
2 large eggs, slightly beaten
2 large egg yolks, slightly beaten
3/4 C plus 2 T to 1-1/8 C water, at room temperature
2 egg whites, whisked until frothy, for egg wash
Sesame or poppy seeds for garnish

Instructions:

Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). In a separate bowl, whisk together the oil, eggs and yolks, and 3/4 cup plus 2 tablespoons water. Pour the egg mixture into the flour mixture. Mix with a spoon (or on low speed with the paddle attachment) until all the ingredients gather and form a ball. Add the remaining water, if needed.

Sprinkle flour on the counter, transfer the dough to the counter, and knead for about 10 minutes (or mix at medium-low speed for 6 minutes with the dough hook), sprinkling in more flour if needed to make a soft, supple, but not sticky dough. The dough should register approximately 80°F (27°C).

Lightly oil a large bowl. Form the dough into a boule and transfer into the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment for 1 hour at room temperature.

Remove the dough from the bowl and knead for 2 minutes to degas. Re-form it into a ball, return the ball to the bowl, cover with plastic wrap, and ferment for an additional hour. It should be at least 1-1/2 times its original size.

Remove the dough from the bowl and divide it into 3 equal pieces for 1 large loaf, or 6 pieces for 2 loaves. (Or, for a celebration challah, divide it into 3 equal pieces and combine 2 of those pieces and form them into 1 large dough. Take this larger piece and divide it into 3 equal pieces. Take the smaller dough and divide it into 3 pieces as well; in the end, you will have 3 large pieces and 3 small pieces.) Regardless of the size of the loaves you decide to make, form each of the pieces into a boule, cover them with a towel, and let them rest on the counter for 10 minutes.

Roll out the pieces into strands, each the same length, thicker in the middle and slightly tapered toward the ends. Braid them using the 3-braid method shown. (If making the celebration challah, lay the smaller braid on top of the larger braid, gently pressing the smaller braid onto the larger to adhere.) Line a sheet pan with baking parchment and transfer the loaf or loaves to the pan. Brush the loaves with the egg wash. Mist the loaves with spray oil and cover loosely with plastic wrap or place the pan in a food-grade plastic bag.

Proof at room temperature for 60 to 75 minutes, or until the dough has grown to 1-1/2 times its original size.

Preheat the oven to 350°F (175°C) (325°F (160°C) for the celebration challah) with the oven rack on the middle shelf. Brush again with egg wash and sprinkle sesame seeds on top.

Bake for 20 minutes. Rotate the pan 180 degrees and continue baking for 20 to 45 minutes, depending on the size of the loaf. The bread should be a rich golden brown and register 190°F (88°C) in the center.

When done, transfer the bread to a rack and cool for at least 1 hour before slicing or serving.

Yield: Makes 1 large braided loaf, 2 smaller loaves, or 1 large double-braided celebration loaf

from the Spanish cookbook in that series of terrific bargain cookbooks that you only really find at Borders

5 T olive oil (or so)
6 oz frying chorizo (not sure how this differs from other chorizo – I just got what Meijer had) or spicy sausage, thinly sliced
1 1/2 lb waxy potatoes, thinly sliced (I used 4-6 medium sized Idaho gold potatoes)
2 Spanish onions, halved and thinly sliced (I used 1 LARGE sweet onion)
4 eggs
2 T chopped fresh parsley + more for garnish (optional)
1 C grated Cheddar

Heat 1 T of the oil in a non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper (I used a paper towel). Add 2 more T oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Your pan will be VERY full. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally, until softened and golden. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage, and plenty of seasoning – I added some fresh rosemary. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much. Wipe out the pan with kitchen paper and heat the remaining oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath. Preheat the broiler to high. When the base of the tortilla has set (approx 5 minutes), place the tortilla under the broiler until it is set and golden.

Good with something sweet – I served it with vegetarian quiche and a fruit salad. The cookbook recommends serving it with a tomato and basil salad, which would be fantastic as well. It didn’t look much like the photo – I think my potatoes were too irregular, and I probably had too many to begin with – but it smelled fantastic and tasted even better.