dinner with Julie

Baklava and a Blog Aid Update

I’ve not been in the kitchen for the past two days – to cook, anyway (save for the four batches of Baklava Biscotti I made late last night to feed the Olympic torch-watching hordes early this morning) – and to spread hazelnut honey (ingredients: honey, hazelnuts) on toast to balance like a lid on my cups of coffee and tea while hammering away on the computer.

Speaking of baklava – you know when something a bit obscure comes along and then it shows up again and again in quick succession? That was baklava today. I made the biscotti, and after the show this morning had enough time to eat the stumpy ends in the photo before running off to a meeting that ran late, into another meeting that ran until 3:30. Halfway through that meeting, someone pulled out a box of baklava. And then sent the leftovers home with me, which meant I was trapped inside a car at rush hour with nothing but a half box of baklava and a coffee, and I don’t know about you but I ADORE baklava when it’s done right, and this was. It reminded me of a piece one of my very favourite writers wrote about baklava in a recent issue of Bon Appetit, and although it’s something it’s unlikely I would decide to make from scratch, I just might reconsider. On a day when there are people around to share.

So to sum: by dinnertime all I had eaten since 6 am was baklava in its various forms. Before that, toast thickly spread with ground nuts and honey. I think I’m good for the year.

Dinner was a ten-pound (I swear – although neither of us wanted to step on the scale with it) lasagna my sister brought over yesterday. The seven of us ate large servings of it for two days.

When she makes them, they are the largest, deepest lasagnas I’ve ever seen. She assembles them in a pan that looks more like a roaster, with handles, and calls it “masagna”. I’ll spare you the reason why. (Shall we just say it’s the Mama of all lasangas? Masagna?)

So – Blog Aid! It’s very exciting, the way it’s all coming together. It’s amazing how much has come together in under a week – recipes and photos are trickling in from almost 30 of my favourite bloggers and writers. Two designers are working on the layout and design – the cover is being crafted by a lovely artist I discovered on Etsy, and who has generously volunteered her time and talents to the cause. Doesn’t she have the cutest stuff ever?? She’s coming up with the book cover and click-to-buy PayPal button, which with any luck we’ll have coded and ready to go TOMORROW.

I’m talking to a very large printing company, who is eager to help – they in turn are speaking to their suppliers to see what can be worked out in terms of donating the printing. Which obviously would be a huge deal – ideally everything will be donated so that all of the proceeds can go where it’s most needed. I’m so proud and grateful to everyone for their generosity and enthusiasm and energy.

And oh, the recipes. They are wonderful. Favourites of the contributors, and some completely new, that haven’t even been posted on their blogs yet. It’s going to be a beautiful book.

And the meeting this afternoon, with the baklava? It was at the Calgary Co-op head office, and they agreed to sell the books at the checkout as well, for those who don’t want to order online (or who don’t frequent food blogs).

I’ll keep you posted as we get bits of artwork and news to share. Thanks again for cheering this project on, and fuelling the fire!

January 19 2010 | leftovers | 20 Comments »

Baklava Breakfast Biscotti

The challenge: come up with something Olympic-y to serve to the crowds watching the torch pass through Kensington this morning-something that can be eaten easily, in gloves, with coffee, at 7am.

The solution: biscotti. Made Olympic-y by way of a Greek theme: I made them with olive oil, honey, almonds and cinnamon for a baklava sort of flavour, and then decided to throw in some figs at the last minute. The first batch had grated orange zest, too – but I only had one orange.

By the time I got home all that was left were the trimmed-off stumps. They were delicious too.

Baklava Breakfast Biscotti

3/4 cup sugar
1/4 cup olive or canola oil
1/4 cup honey
grated zest of an orange
3 large eggs
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. cinnamon (or to taste)
1/4 tsp. salt
1 cup sliced almonds
1/2 cup chopped dried figs (optional)

Preheat oven to 350°F.

In a large bowl, beat the sugar, oil, honey and orange zest until well blended. Beat in the eggs one at a time, mixing until well combined.

Add the flour, baking powder, cinnamon and salt and beat on low speed with the paddle attachment or mix by hand until it starts coming together; add the almonds (and figs, if you’re using them) and stir until well blended.

Divide the dough in half and with dampened hands, shape each into a log (wider and shorter, or longer and narrower – depending on whether you want short or long biscotti) on a greased or parchment-lined baking sheet. (If you make them narrow, you might be able to fit two on one pan.) Bake for 30 minutes, until firm. Set aside to cool completely and reduce the oven temperature to 250°F.

Once cooled, slice the logs on a slight diagonal into 1/2″-1″ slices using a sharp serrated knife. Place them upright on the baking sheet, spacing them about 1/2″ apart. Bake for another 30-45 minutes, until crisp and dry.

One Year Ago: Asparagus, Tomato and Spinach Frittata

January 19 2010 | breakfast and cookies & squares | 16 Comments »