Tuesdays With Dorie – Viennese Shortbread & Some Catching Up

Viennese Sablés

Viennese Sablés

Hot on the heels of my Cook the Book Fridays catch up, here is the Tuesdays with Dorie edition.

Today’s treat is Viennese Sablés from Baking Chez Moi, though I’m sure you wouldn’t be able to guess from my photo above. During some spring cleaning and organizing, I decided to move my box of piping tips from the drawer that they’ve never quite fit into – trouble is, I don’t remember where I decided to move them. So, after a quick attempt at piping them through a snipped zip bag, which did not make for an appetizing presentation, I decided to lightly shape them into rounds. They don’t have quite the lightness that they would if I’d piped them properly, but they still have that Danish cookie-from-the-tin flavour and even that texture, in their pillowy interiors.

Apple Weekend Cake

Apple Weekend Cake

Just before going out to visit family for the Easter weekend, I baked one large loaf and four small loaves of Dorie’s Apple Weekend Cake from Baking Chez Moi. One of the small loaves disappeared before I made it out of town (I had help from friends, I swear), and the rest of the mini-loaves were eaten by ravenous relatives. The large loaf got popped into the freezer, awaiting my mother’s next Board meeting. Along with the carrot cake I told you about on Friday from My Paris Kitchen, and a generous slathering of cream cheese-mascarpone icing on everything, this apple cake may have assured my mother another Presidential term. Apple Weekend Cake is similar to family favourite, Marie-Hélène’s Apple Cake, but this cake is sturdy enough to bring on a picnic or pack in a lunch box while still being tender and moist.

Crumb-Topped Apple Bars

Crumb-Topped Apple Bars

Thank goodness for citrus season and really good storage apples. They get me through that last little bit of winter/early spring before the rhubarb shows up in the markets. (The rhubarb in my garden takes a bit longer to grow, so it will be some time before I’m picking it.) I picked up a bag of fantastic Pink Lady apples a few weeks ago, when my longing for rhubarb and spring was at its height and the perfect tartness of these apples helped, eaten out of hand and as the star of these bars from Dorie’s Cookies. Of course, they also put me in mind of Hungarian Shortbread with its rhubarb filling, so I’m glad it’s finally rhubarb season now.

Sebastian's Remarkably Wonderful Brownies

Sebastian’s Remarkably Wonderful Brownies

I froze these brownies right after making them, then pulled them out for a game day (board games, not team sports). By the end of our session of all ages Telestrations, the brownies had disappeared. These are fudgey, but they also have a little of the quality of the centre of a pavlova. I think it’s because the eggs are whipped for five minutes with the butter, sugar, and salt. It’s hard to stop at one of these, as my fellow game-players can attest. You can find the recipe here or in your copy of Dorie’s Cookies.

Bee's Sneeze Nuggets

Bee’s Sneeze Nuggets

The TwD group hasn’t delved too deeply into the savoury cookie section of Dorie’s Cookies as yet, but if these biscuit-y cookies are any indication, we should be spending more time there. Based on a cocktail, they make a great accompaniment to one. They’re also a great alternative to a cocktail, if you’re in the mood for the flavour without the buzz (so to speak). They’ve got all the botanical notes of gin, braced with lemon and subtly sweetened with honey. I took Dorie’s suggestion and served them with a bowl of honey for dipping and wouldn’t have them any other way.

It's blossom time in Vancouver

I’ll leave you with a shot of my neighbourhood in its spring finery. Walking the dog is even more of a pleasure than usual these days.

You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes here.

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Dorie’s Cookies – Chunkers

Chunkers from Dorie's CookiesIn some ways, I’ve been old all my life. Physically, I was born with a slight hearing deficit, near-sightedness has been with me since Grade Four, and my hair started turning grey when I was still in high school. My behaviour has often been grannyish, too – tea-drinking since twelve, defiantly knitting in my twenties and thirties, and pushing baked goods on all comers since I was old enough to stir a batter. For most of my life, those aspects of myself were characterized as quirks and sometimes even adorable emblems of my individuality. More recently, they’ve become evidence of my status as an oldster.

Now it’s my politics, my way of life, and many of my experiences that are seen as incongruous. Feminism in those over forty is getting a drubbing this week, in particular, thanks to Caitlin Flanagan and her disavowal of any understanding of how young women date these days.

At least I can take solace in baking, which is where this particular train of thought began. (You were wondering when I’d get to the cookies, weren’t you?) Taking a photo of these proved challenging and I’m once again impressed with the production team behind Dorie’s Cookies – the photo in the book is tantalizing.

However, these cookies are much more than they seem. They’re brownie-like in the centre surrounded by a shatteringly thin, crisp crust. They’re filled with chopped milk and dark chocolate, plump dried cherries, and cashews. Every bite is a tiny bit different, though equally delicious.

All this and more went into the cookies!The worst thing about these cookies is that you have to wait for about 30 minutes for them to set after coming out of the oven. The best thing about them is that the unbaked cookies freeze well, so I’ve got a bag full of them in the freezer awaiting my next chocolate craving.

So, to wrap everything up in a neat bow, don’t reject a cookie because it doesn’t photograph well. Remember that there is a diversity of experience and belief at every age. And looking ahead, don’t dismiss a senior’s quirks and foibles as a symptom of age. It’s pretty likely they’ve been that way all along and that their life experiences might seem as up-to-date as your own, upon closer examination.

January’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Dorie’s Cookies – Crash-O Cookies

Oatmeal raisin milk chocolate Crash-O cookies

This month’s Cookies and Kindness selection from Dorie Greenspan is the very last one of the series, though Dorie hopes that everyone who bakes her recipes will continue making sharing and goodwill part of the mix.

This is a cookie that will be welcomed by just about anyone – even those of us who are usually fussy about raisins (like me) and those who really only care for milk chocolate, like my niece and reportedly, the entire Republic of Ireland.

Which is fitting, in a week when kindness is the very least of what should be expected of us. My suggestion is to take some cookies to one of the anti-racist marches and rallies that are being held all over this weekend, or eat some with your kids while you answer their questions about nuclear proliferation, or bring them to your grandparents (or great-grandparents) who remember the fight against 20th Century fascism.

There is power in sharing food, just as there is power in standing up together, talking about what’s important, and learning how to make a world that truly does move toward justice and love.

August’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Dorie’s Cookies – Classic Jammers

This spring and summer have been punishingly busy, but not so much so that I couldn’t find time to bake some cookies for dinner with a friend I hadn’t seen in forever. Dorie’s Classic Jammers are perfect for sharing and for baking in small batches. The dough and the streusel freeze very well and you can fill them with whatever jam you happen to have on hand.

Freshly made rhubarb jam

I chose a terrific rhubarb, candied ginger, and cardamom jam that I made with Melissa of Eyes Bigger Than My Stomach when we visited The Preservatory at Vista D’oro Winery for a book launch. (I’ll be reviewing the book in my summer cookbook review series and telling you a bit more about our visit then.)

I had just enough jam left for two-and-a-half batches, sharing them with friends and family a dozen or half-dozen at a time. Later in the week, I made another batch with some grape jelly I’d gotten as a gift, and though it was a bit runnier than jam, it was just as tasty in this cookie. I still have some circles of dough in the freezer, along with some leftover streusel, awaiting the next occasion for sharing some cookies and kindness.

Classic Jammers, with jelly

July’s Dorie’s Cookies goodness can be found here at Tuesdays with Dorie.

Dorie’s Cookies – My Newest Chocolate Chip Cookie

Chocolate chip cookies with a hint of nutmeg and coriander.

I found out recently that some of my neighbours think that my diet consists mostly of dessert. So much so that I’ve been told that one of my housing co-op neighbours was dumbfounded when a very healthy vegan meal I made was described to her. I guess between my Instagram feed and my fondness for bringing treats to meetings and gatherings, people may be thinking of staging an intervention. (In East Van, this would look like a gentle redirection in the food co-op toward the alternative flours and sweeteners.)

I suppose I should start posting my everyday eating a little more often, but I’m not starting today. I got a new oven this morning and what better way to test it than to bake up some chocolate chip cookies? One of this month’s Tuesdays with Dorie choices is her Newest Chocolate Chip Cookie, which I’ve been wanting to try ever since I vehemently disagreed with the judgement that put Dorie out of this year’s Piglet competition. Personally, I love adding chopped chocolate dust to cookies and I was especially intrigued by the hints of nutmeg and coriander in the cookie.

A whole lot of chocolate chopping going on.

Of course, my timing isn’t perfect. These are the kind of chocolate chippers that benefit from a night’s rest. I gave the dough an hour in the fridge and popped in a test batch. My research so far tells me I have nothing to regret in having made that decision. I am curious to know if I’ll think they’re even better when I bake the rest of the cookies tomorrow, though. Right now I can tell you that they’re a little soft, a little chewy, a little crisp, and very delicious. For an even better description of these cookies, head over to Sarah Jampel’s Food52 article, which has links to this recipe and to Dorie’s Classic Best Chocolate Chip Cookies, too.

June’s Dorie’s Cookies goodness can be found here at Tuesdays with Dorie.

Dorie’s Cookies – ANZAC Biscuits

ANZAC Biscuits

These cookies bring me back to my Girl Guides days, when one of the requirements for camp was to bring three dozen sturdy cookies along for snack times. There were always some of these, along with Ranger cookies, oatmeal raisin, and good old chocolate chip. I’ve made them myself on a number of occasions, but not for many years.

That’s a shame, because these cookies are the perfect cookie jar cookies – they never get tooth-breakingly hard or deplorably dry and they’re just as good for a snack on a hike as they are for an unfussy dessert.

This version of the cookie (or biscuit, as they’re called in Australia and New Zealand) is particularly special for the Tuesdays with Dorie crowd, because it was provided to Dorie by one of our own, Mardi of eat. live. travel. write. (Mardi is also about to join the ranks of cookbook authors, with a cookbook due to come out in Fall, 2018.)

She made hers to mark ANZAC Day, which takes place on April 25th. If you’d like to try your hand at these this year, you can pick up a copy of Dorie’s Cookies, or try Mardi’s version.

April’s Dorie’s Cookies goodness can be found here at Tuesdays with Dorie.

Cottage Cooking Club – March 2017

Ten Minute Chocolate Chip Cookies

This month hasn’t been one for cooking very much from cookbooks for me. There have been a lot of improvised meals and dishes that I cook from memory and adjust to what I have on hand. The list of dishes that I can rely on that way has grown year-by-year and I have my love of cookbooks to thank for that, along with the guidance of many good cooks, starting with my mother.

I include chocolate chip cookies on the list of foods I can make without reference to a recipe, but I’m always interested in trying new recipes for them. I don’t have a Platonic ideal recipe for these cookies – I am happy whether they’re chewy, crispy, cakey, or barely there between chunks of chocolate. I’ve enjoyed them with all sorts of flour combinations, add ins, and variations. So I’m open to any new twist or trick I can add to my chocolate chip cookie repertoire.

This recipe promised a crispy cookie, but I ended up with one that was fluffier, instead. I’m not sure if it was the addition of oats (a variation on the oatmeal raisin variation given in the recipe), if it was my conversion of the recipe from weights to cups, or if it was a misinterpretation of a British ingredient. I suspect it was the conversion. No matter, though, because the cookies were delicious, even if they looked nothing like their inspiration.

I added a little more salt, along with some cardamom and nutmeg, to the recipe, otherwise I think they’d have been under-seasoned. That might be my North American palate speaking, or the garden-variety butter I used.

I expect I’ll cook a little more from cookbooks next month, especially as spring has begun in earnest here and early local produce will soon appear. I’ve got some River Cottage recipes bookmarked for just that reason.

You can find the rest of the group’s posts, here. I encourage you to check them out – you’ll meet some wonderful bloggers while creating some wonderful meals.

Dorie’s Cookies – Salted Chocolate-Caramel Bars

Julia Child quotation apron

Last week, when I needed a little inspiration, I ran into a friend from my housing co-operative. She told me to stop by her house on my way home from walking the dog, because she had a little present for me. It turned out to be the apron you can see at the top of the post, featuring one of my favourite Julia Child quotations. I like to bring baked goods to meetings, both because it gives me an excuse to bake more often and because I believe sharing food helps build community. (I also believe sharing sugar helps get us through our agendas faster, but that part may not be supported by science.)

The third week of each month is meeting-heavy for me, and the meetings tend to be busy ones. I brought the rest of the Breton galettes to one meeting, pulling out the second log of dough a little late in the day and having to bring the cookies freshly filled and still cooling on the pan. But, at least they made it there.

Salted Chocolate-Caramel Bars

Later that week, I baked Dorie’s salted chocolate-caramel bars, intending to bring them to another meeting. Though the shortbread baked up beautifully and the caramel topping came together exactly as described, the topping didn’t set by the time I had to leave for my meeting. I was afraid to bring them, as I didn’t want strings of caramel spread across our board table. So, I cut them into squares, still in the pan, and left them on the counter to finish setting.

When I returned, the topping was still quite soft, so I put the whole pan in the refrigerator and hoped for the best. By morning, the bars were easy to pull apart and the topping was set (if still a little soft). For the purposes of scientific research, I tried them straight out of the refrigerator and then again when they’d come to room temperature. They’re excellent either way, but I recommend exercising a little patience. When they’re at room temperature, the caramel becomes ooey-gooey in that way that every child delights in and every adult of good character should, too.

The best part is that they keep well in the fridge, so I was able to share these over several days, making sure to partake in a respectable number myself. I’ll definitely be making these again, but a day ahead if I plan to share them. I can’t think of a better way to turn a meeting into a party.

Salted Chocolate-Caramel Bars

March’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.

Dorie’s Cookies – “Corked” Breton Galettes

"Corked" Breton Galettes

Have you been following this year’s Piglet Tournament of Cookbooks, over at Food52? It’s one of my favourite events of the year and it’s unfailingly entertaining.

Today, Dorie’s Cookies made it into the semi-final round, courtesy of a beautifully written, well-considered judgement by New York Times literary critic, Dwight Garner. I allow myself to get quite worked up about the reviews in the competition, all in good fun. My favourite ones don’t necessarily jibe with my choices for the winners of each round. For me, it’s the quality of the writer’s voice, the wholeheartedness of their explorations of each book, and the clarity of their reasoning that win me over. In this case, the winner was exactly the one I would have chosen myself.

I especially like Garner’s description of his wife and daughter’s devotion to Dorie. They sound like wise and discerning women. I read the review early this morning and thought about it again while I was making the dough for these galettes. Dorie’s books are all full of careful guidance and clever techniques. This dough comes together exactly as she describes, needs to be frozen only for an hour, and shapes itself perfectly using Dorie’s muffin tin trick.

I baked one log’s worth of cookies, leaving the other in the freezer for future cookie emergencies. I used jam that my mother’s friend Marianna made and I’m going to deliver some of the cookies to her mother, returning the kindness. Some will most certainly be eaten as I read through the rest of this week’s Piglet judgements, which inevitably make me hungry.

Who do you think will take this year’s Piglet trophy? I’m rooting for Dorie, but this competition is notoriously difficult to predict.

The first round of Dorie’s Cookies goodness for this month can be found here, at Tuesdays with Dorie.

Dorie’s Cookies – Valentine’s Day Share-a-Heart & Rose-Hibiscus Shortbread Fans

Rose-Hibiscus Shortbread Fans

In troubled times, nothing seems as healing as sharing food and company. I need to keep that in mind, the next time busy-ness and bitterness keep me away from my keyboard. Besides, in a city where the average rents are skyrocketing, we’re going to have to learn to rely on one another for sustenance and support. So, connecting through writing and food may become tools for survival as much as pleasurable pastimes.

That’s why Dorie Greenspan’s #cookiesandkindness initiative is such a timely project. Homemade cookies bring cheer while nourishing us in a deeply satisfying way – they may not be dinner, but psychologically and primally speaking, they will help assuage what ails you.

Valentine’s Day Share-a-Heart Cookies

Valentine's Day Share-a-Heart Cookies

Cookies certainly helped soothe my fellow committee members when we met on the evening of Valentine’s Day. I didn’t make one of the giant break-apart hearts that the recipe calls for, since it wouldn’t have fit on the table (or on the agenda, for that matter). Instead, passing these chocolate wafers around the table brought a necessary bit of cheer to the evening.

They remind me of Dorie’s Hot Chocolate Panna Cotta from Baking Chez Moi, with the same cocoa-forward flavour. The salt I used was a bit assertive, so I’ll probably reduce the quantity by 1/4 teaspoon next time I make these, but they were otherwise perfect. One of the delights of this book has been discovering how many delicious variations there can be for what seems like one of the most straightforward of cookies.

Rose-Hibiscus Shortbread Fans

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Shortbread is another cookie with simple roots and infinite variations. This version is made for showing off and sharing. Subtle notes of rose complement the brightness of hibiscus. My tea also included lemongrass, which added another layer of flavour. Rice flour increases the sandy texture of the cookies, which is welcome in shortbread. It’s perfect for an afternoon tea of dreaming and planning for a better future.

I want to believe we can beat the historical odds against curbing inequality. I hope that affordable housing solutions like housing co-operatives can once again build diverse communities in our cities. I’d like to see intersectionality become the guiding principle in movements and in everyday life.

Along the way, I’ll be baking and cooking to soothe myself and to nourish those around me. It’s a small thing, but it’s a necessary one.

February’s Dorie’s Cookies goodness can be found here and here at Tuesdays with Dorie.