This was the best dinner my DH has ever made for me - and that is ranking above 8 years of fantastic cooking to get to the top. I helped a little - by starting the bun dough and putting it aside to rise. DH made quick pickles, a salted/sugared pork belly, and the steamed buns.
Momofuko, a NYC restaurant, has become famous for these tasty steamed buns. The cookbook came out a few years ago and has provided some great dinners in our house. But last night, I was treated to the best!
We are travelling from the Minny Apple to the Big Apple in a few weeks - I'm interested to see if Momofuko's can hold a candle to DH, I'm not so sure!
It was great to see you, the husband and to meet the newest member of your family!
The biscotti is from a Martha Steward Cookie cookbook - and I liked them too. The addition of cornmeal really helps them crunch without being rock hard. Also - I used salted pistachios and dried cherries and added about a cup of bittersweet chocolate chips, so they were extra salty and a little more sweet than just the cranberries would have been. I tend to throw in a lot of stuff into biscotti. this dough was particularly crumbly when forming into logs - I just patted them into shape and they stuck together after baking.
Let me know if you have any questions or what new combinations you come up with!
MS's Cranberry-Pistachio Cornmeal Biscotti
1.25 cups all-purpose flour
1.25 cups yellow cornmeal
1/2 tsp baking powder
1/2 tsp coarse salt
6 TBSP unsalted butter, at room temp
1 cup sugar
2 large eggs
1 TBSP finely grated lemon zest
1 cup dried cranberries (i used cherries)
1 cup chopped pistachios (i never chop them)
(i added 1 cup bittersweet chocolate chips)
1. preheat oven to 350 with rack in center. Whisk together flour, cornmeal, bkg powder and salt.
2. put butter in the bowl of an electric mixer fitter with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy Mix in eggs one at a time; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
3. Transfer dough to a baking sheet lined with parchment pater. Pat into a log that is roughly 14 x 3.5 inches. Bake until firm, lightly browned, and slightly cracked on top, 30-35 minutes. Let cool on sheet on a wire rack about 15 minutes.
4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2 inch thick slices. Arrange slices upright on a baking sheet lined with parchment. Bake cookies until they begin to brown at the edges, about 15-18 minutes, rotating half-way through. Let cookies cool on a wire rack. Cookies can be stored in an airtight container at room temp up to 2 weeks.
A lack of Time and Talent might be keeping me from baking at the moment - but it doesn't keep me from thinking about what I WISH to bake~! Here are some recent recipes that have made it to my wish list for the week. I hope you have the time to build up your talent!
Valentine's Day 2010: a night at home cooking, eating, and watching the olympics!
Homemade pasta is a breeze if you have a pasta roller - but you still should hand knead for 10 minutes for proper elasticity.
While letting the dough rest for about 30 minutes - H made the filling for our ravioli: a mixture of Ricotta, Parm, ground pork, ground veal, basil, and garlic.
I rolled out the small nougets of dough - about 2x bigger than an egg. I rolled as we needed it to avoid drying and help it stick together without water. H. got to work filling, folding, and squeezing.
IMPORTANT: when filling and folding, you must get all air out of the pocket - this prevents tearing or splitting later.
We froze most of the batch - and kept out enough for dinner. Freeze flat on a sheet for about an hour, then transfer to a ziplock in serving sizes. Do not thaw before cooking.
Cook at a HIGH SIMMER [not a rolling boil]. The rolling boil is too violent for the little handmade wonders and they tend to split.
Seasonal Affective Disorder is common in my neck of the woods. But who would call it that? Usually, at the beginning of the winter - I am excited for the increased "carb cravings" and becoming more of a "homebody." I didn't think there was anything SAD about it. Now that it is January - well, I'm looking forward to warmer temps. Looking forward to that Spring Break trip to a warmer climate and putting away the wool socks! My brother told me that he has a happy lamp in Alaska... i'm not sure whether he's telling me a story or if its true.