Category Archives: Tuesdays with Dorie
tuesdays with dorie / baking with julia: berry galette
I can’t believe how long it’s been since the last time I posted to my blog, over three weeks. And, my participation in Tuesday with Dorie / Baking with Julia, despite my best intentions, has remained at the minimum allowed, once a month. Ugh! It’s a new month, and I couldn’t pass up the first August recipe for TWD: berry galette.
Fresh Picked Berries
There was a container of freshly-picked blueberries from the lakeside bush at our cottage in Maine, and another of blackberries picked from the backyard here in Massachusetts. No shopping required for this recipe. This recipe was tailor-made for this week.
The galette dough was much softer and stickier than a usual pastry crust. It came together easily in the food processor and spent the day chilling in the fridge. I was worried that it would be tricky to roll out because it was so soft, but I was generous with the flour and used a marble board, and it rolled out without a hitch. No problems transferring it to the parchment-lined baking sheet either.
The mixed berries were sprinkled over the crust, then sprinkled with sugar, drizzled with honey, and dotted with butter. The edges of the dough were folded up over the fruit in the center to finish up the free-form tart.
The tart baked in a hot oven for 35 minutes. There was a little leakage, but the remaining filling was still quite juicy.
Ooops, I leaked!
Overall, we found the berry galette to be just okay. It reminded me a little of a pop-tart. Also, I expected the crust to be tender, but it was a little bit tough and I don’t think overhandled it. I have another round of dough, so I will try again, maybe using stone fruit for some of the berries. Even so, the galette is a very summery dessert and was worth a try.
For the recipe, visit one of this week’s hosts: Lisa at Tomato Thymes in the Kitchen and Garden and Andrea at The Kitchen Lioness. Andrea hails from Germany and is my friend from French Fridays with Dorie. Her magnificent photos and entertaining prose are worth checking out. She often takes her food “on the road” for photo shoots in glorious, scenic locations.
tuesdays with dorie / baking with julia: hazelnut biscotti
I don’t just like biscotti, I love it. With a decent Italian bakery within walking distance of my house, I seldom make them myself. A fix is always in range. When I saw that this week’s selection for Tuesdays with Dorie/Baking with Julia was Hazelnut Biscotti, I had to try it. This recipe was from Alice Medrich, the renowned San Francisco area baker. I have admired and earmarked many Alice Medrich recipes in the past, but never actually made one. I am, after all, more of a cooker than a baker. So, an attempt at Alice’s biscotti was made.
The first bonus from this recipe was the genius technique for removing the stubborn skins from the hazelnuts. I must have seen the episode where Alice baked with Julia on the PBS series, because I have these instructions scrawled on a piece of a paper that I’ve referred to in the past. Who would think that boiling hazelnuts with baking soda and water would make the job so easy? The water gets rather gross, and you have to use a pot big enough that the icky water doesn’t boil over (voice of experience), but other than that, this is a method to use again and again. I wonder whether it works on almonds too.
Naked (Blanched) Hazelnuts
The batter itself was different than biscotti recipes I’ve made before. I seem to make a different recipe every time, but all of them typically call for oil or butter. This recipe has no additional fat beyond the eggs. I stirred it by hand, mixing the flour mixture in to the egg mixture, kneading the last of the flour in by hand.
Just as with other biscotti, the sticky dough is shaped with floured hands into logs and baked once.
After a brief cool (so the logs can be handled comfortably, I assume), the logs are sliced, and the slices are baked again. Biscotti does mean twice baked, after all.
This is where the second bonus of the recipe comes in. Rather than baking the slices on a cookie sheet, Alice has us bake the cookies on cooling racks placed directly on the oven rack. This lets the air move around the entire cookie as it bakes, eliminating the need for the flipping over step. Taking the rack back out of the oven was a little tricky, but well worth the inconvenience. While I might have slightly overcooked the ones on the bottom oven rack, I will use this technique again.
The cookies are wonderfully crisp. I’ve only eaten a few “straight” so far, but I will dip them in my tea for a snack later today. I will definitely make these again, maybe trying almonds (swapping amaretto for the frangelico) or other nuts with the appropriate liqueur. I can’t wait to see what the other bakers have been inspired to do with this one. You can check their links here.
For the recipe, you can visit this week’s hosts Jodi at Homemade and Wholesome and Katrina at Baking and Boys!
Happy 4th of July to all! This all-American holiday is among my favorites though it brings to mind a celebration of freedom throughout the world.
A Plateful of Happiness 