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.