I'd bought some rhubarb at the beginning of the month but didn't have time to make anything out of it. Ms. CAM kindly cut it up and put it in my freezer, awaiting a three-day weekend (and didn't even mention that most hostesses don't ask their guests to prep and freeze food for later consumption). In between then and today, Smitten posted rustic rhubarb tarts. So, thanks to both CAM and Smitten, I've enjoyed two today and am trying to stop myself from enjoying my third. Not that I've ever been picky about my rhubarb, but this recipe is definitely a winner.
I followed the by-hand directions, because I also dragged Ms. CAM around central Connecticut trying to track down a pastry blender (for the rhubarb pie that she never got to eat). Apparently, multiple Williams-Sonoma stores haven't been able to order pastry blenders quickly enough to meet demand. I managed to snag the last one at Macy's, though, and it was worth it. No more cutting in butter with two knives for me!
I modified the recipe a little because I didn't have corn flour and didn't feel like tracking it down just for 1 cup. And I did have about 3/4 c. graham flour and thought that its sweetness would work well with the rhubarb. I replaced all of the corn meal with graham flour and the corn flour with 3/4 c. regular flour and 1/4 c. graham flour. The crust may have turned out heavier, but I've got no complaints.
Sunday, May 30, 2010
raw rhubarb does freeze well!
Monday, May 10, 2010
Black Forest Biscotti
Back in the good ole days when life was simple and I lived with EW, I gave her a cookbook from Moosewood Cafe for her birthday. And, as good roommates do, she thanked me in the form of baked goods and wholesome meals. Many times. Maybe I have a selective memory for cookies and other sweet things, but I do not remember anything from that cookbook as delicious these biscotti. So, recently when I was craving sweet treats to pack in my lunch that are not completely filled with butter, I asked her for the recipe. They delivered big time. They are crunchy and sweet, but not too sweet. And since the recipe is low on butter, I didn't feel (completely) guilty when I had one every day for lunch.
Adapted from: Moosewood, via EW
Ingredients:
½ cup dried cherries
1 cup water
¼ cup butter, room temperature
¾ cup sugar
2 eggs
1 tsp almond extact
1 tsp vanilla extract
½ cup semisweet chocolate chips
2 cups + 2 tablespoons flour
1/3 cup cocoa powder (unsweetened)
½ tsp salt
1 ½ tsp baking powder
Directions:
Preheat oven to 350 F. Lightly oil a baking sheet.
In a small saucepan, heat the cherries and water just to boiling, and then remove from heat and set aside. In a bowl, cream together the butter and sugar until light and well-combined.
Blend in the eggs and almond and vanilla extracts. Fold in the chocolate chips. Drain the cherries, place them on a paper towel to absorb any extra moisture, and then stir them into the egg mixture.
In a separate bowl, sift together the flour, cocoa, salt, and baking powder. With a rubber spatula, fold in the wet ingredients until the dough is uniform and holds together when pressed lightly with floured hands.
Use the spatula and your floured hands to scoop the dough onto the oiled baking sheet. Form the dough into a 12-inch by 3 inch diameter log shape; then press down on the log, flattening it to a thickness of about an inch. The length and width should be about 14 in x 4 in.
Bake on top rack of the oven for 25-30 minutes, until dough is firm and just slightly brown.
Remove from the oven and transfer the log to a cutting board. When cool enough to handle, slice crosswise in ¾ in pieces. Lay each biscotti cut side up on the baking sheet. Bake for about 5 minutes on each side, using tongs to flip them. Cool completely on a rack and then store in an airtight container for up to 2 weeks.
Other notes:
EW says to add almonds. I would have but I didn't have any. I also forgot the chocolate chips, so I just added more cherries instead. Also, I think I probably undercooked these on the first round.