ROSEWATER CHOCOLATE PISTACHIO SHORTBREAD COOKIES

June 22, 2014

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It’s no lie I love pistachios and rosewater. Especially when paired together. The perfect complimentary combo, especially with cardamom. Classic Indian flavors can go a long way in transporting traditional baking recipes to the next level and beyond.

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When I discovered Beth’s recipe for Chocolate-Dipped Pistachio Shortbread, and that her inspiration and original recipe she tweaked came from the Cook’s Illustrated Baking Book, I knew I had to buy it immediately.  And of course, put my own spin on things. Enter in the rosewater and cardamom parts. I have never made shortbread like this before, so I didn’t want to go too crazy wild on tweaking any major ingredients. I’d say the trickiest part is understanding how to fit the dough in a springform pan with a removable bottom. Basically you take the bottom out of the collar and set it aside. With the pan locked, you place it on the baking sheet lined with parchment paper. The idea is that the metal round keeps the cookies contained and not expanding into a pile of unidentifiable cookie dough. More on that later.

The rosewater was the only snafu I encountered halfway through. I added it to the melted chocolate and it immediately “curdled” and dried up. SUPER SAD FACE. Especially after melting 10 ounces of that good stuff. Wah wah. Should’ve known/gut feeling’s are always right. SO, after some hemming and hawing, I decided to keep the melted goodness pure on it’s own, dipped the shortbread in it, and then sprinkled several drops of rosewater on the chocolate part of the cookie. PROBLEM SOLVED. And it was fun sprinkling every other cookie with pistachios and pink himalayan sea salt. I loved each one equally, but the salt was an fancy awesome extra touch. Did I talk about how good these are yet? No, because I’m completely exhausted from a long (but super fun) week so please don’t take that as a lack of my enthusiasm. THESE ARE FREAKING AMAZING. I was in awe how good they turned out and how relatively simple they were to make. They’re pretty much like a softer biscotti, since they’re dipped in chocolate and all, and I don’t consider biscotti biscotti unless it’s dipped in a whole hell of a lot of chocolate goodness. Adding in the cardamom, rosewater and salt was the perfect touch. I could not. stop. eating these. So fun! These would be the perfect picnic cookie treat. Jus sayin. Maybe next time some saffron? And lemon?

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ROSEWATER CHOCOLATE PISTACHIO SHORTBREAD COOKIES

Makes 16 cookies, including one round in the center

Adapted from Local Milk & Cook’s Illustrated

Ingredients:

  • 1/2 cup gluten-free oats
  • 1/2 cup pistachios
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2/3 cup confectioner’s sugar
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, chilled and cut into 1/8-inch-thick slices
  • 10 ounces finely chopped bittersweet chocolate
  • rosewater for extra sprinkling
  • pink himalayan sea salt for sprinkling
  • extra chopped pistachios for sprinkling

Directions:

  1. Adjust oven rack to middle position and heat oven to 450 degrees F. Pulse oats and pistachios in a food processor until reduced to a fine powder. In a large bowl, mix oat-pistachio flour, all-purpose flour, cornstarch, sugar, cardamom and salt with a spoon until well combined. Cut in the butter to dry ingredients with a pastry butter cutter/dough blender (like the kind they use to make biscuits and pies) and continue to mix until dough just forms and pulls away from sides of bowl, 5-10 minutes. I had to add several tablespoons of cold water to make it more pliable, otherwise it was too dry and would never come together in a million years.
  2. Place upside-down (grooved edge should be at top) collar of a 9- or 91/2-inch springform pan on parchment paper-lined baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with your fingers. Place a 2-inch biscuit cutter in center of dough (I just placed a 2″ cup in the center and cut around it with a butter knife) and cut out center. Place extracted round alongside springform collar on baking sheet. Open springform collar, but leave it in place.
  3. Bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees F. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn oven off. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using a fork or skewer, poke about 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.
  4. Transfer sheet to wire rack; let shortbread cool to room temperature. Cut shortbread at scored marks to separate.
  5. Melt the 10 oz of finely chopped bittersweet chocolate in a small-medium saucepan over low-medium heat, stirring chocolate and continuing heating until melted. Carefully dip base of each wedge in chocolate, allowing chocolate to come halfway up cookie. Scrape off excess with your finger and place on parchment paper-lined rimmed baking sheet. Sprinkle with rosewater, pistachios and/or pink sea salt. Refrigerate until chocolate sets, about 15 minutes.
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CHOCOLATE PORTER BERRY COBBLERS

June 8, 2014

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After putting this recipe together and photographing it from every angle possible, I realized that I love messy food. Messy food always takes food photography up to the next level. It’s organic and real and beautiful. Just the way I like it. If only every photoshoot could be as effortless as this one… chocolate beer berry juices dripping down the sides of ceramic creme brûlée ramekins, it would make things a lot easier on me… I think.

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I love this woman’s blog. She blends her passion for cooking and baking with her love for beer and I want to make every single one of her recipes. A woman after my own heart. I mean, c’mon, Orange Saison Sour Cream Ice Cream, Beer Crepes with Beer Caramelized Apples, Beer Soaked Rosemary Potatoes, Strawberry Lemonade Beer Pound Cake… you get the jest. She’s a genius. And this particular porter berry cobbler with dark chocolate is no exception.

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Since fresh berries are now popping up in markets left and right, I just knew I had to put them to good use to recreate her cobbler recipe. Everything I love under one roof… err, oat crumble. I had a few Porter’s on hand, but my gut went with the Portland Brewing Cream Porter because key word: “cream”. I bought it sometime last winter, and granted this is a wintry dessert dish, but it was still just as good. And I’m definitely one for baking winter-like desserts in the summer because there are no rules. Porters, similar to Stouts, have a natural cacao/chocolate flavor anyhow, so this does not clash at all.

I loved how these turned out. Surprisingly simple to make, minimal ingredients, outstanding results. I promise, this will taste like nothing you’ve ever had before. The chocolate and berry pairing is a no-brainer, but adding the Porter takes it to a whole new level. The cobblers naturally cave in toward the middle after they cool off a little, but that doesn’t matter. It’s a gooey, warm and delicious mess that you have all to yourself, and all is right in the world.

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CHOCOLATE PORTER BERRY COBBLERS

Adapted from The Beeroness 

Serves 4, depending on how many ramekins you use

Ingredients for Topping:

  • ¾ cup flour
  • ¼ cup quick oats
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ½ cup chilled unsalted butter

Ingredients for Filling:

  • 3 cups mixed berries (thawed if frozen–I like the Trader Joe’s Cherry Blend)
  • 7 wt oz dark chocolate (about 1 ¼ cups)
  • ¾ cup Porter or Stout beer

Directions:

    1. Add the flour, oats, both sugars, and salt to a food processor, pulse to combine.
    2. Add the butter, process until combined.
    3. Place in the freezer until the filling is ready.
    4. In a double boiler over medium heat, add the chocolate and the beer, stir until melted, remove from heat.
    5. Stir in the berries.
    6. Preheat oven to 350 degrees F.
    7. Place 4 oven safe ramekins (6-8 oz in size) on a baking sheet.
    8. Add the filling to the bowls, about 2/3 full.
    9. Add the topping until level with the top of the bowl.
    10. Bake until golden brown, about 45-50 minutes.

 

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DOUBLE CHOCOLATE PISTACHIO COOKIES

May 17, 2014

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Last year, I decided to attend the highly anticipated release of Portland’s Toro Bravo Cookbook release at Powell’s Bookstore. Admittedly, I usually don’t attend many book signings unless a) food is involved and/or b) I admire the author/blogger/chef. This was a combination of the two. Toro Bravo’s (and Tasty ‘n Sons/Alder) genius, John Gorham, was too good to be missed.

After hearing about the background inspiration behind the origination of the restaurants and the book, it was Q&A time with John, his food writer, and the food photographer. Being mostly interested in food photography myself, I naturally couldn’t resist asking a few questions. Meet David Reamer, local food photographer that has already has his works displayed in many well-known publications, books and restaurants. We got to chatting after the book signing and he invited me in on this project he invented, called Catching The Ox.

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I was immediately intrigued by the idea of picking a food subject/theme to take photos of, and displaying our interpretations side by side. After many months of pinging back and forth, we finally decided on “cookies”. How hard can that be? Well when you love to bake and have a bazillion cookie recipe ideas, it can be a little tough. But nothing impossible, of course. Initially, the process sounded daunting. The possibilities are endless, and you just have to settle on something, and go with it by the seat of your pants and trust it’ll turn out great no matter what. And did I mention you could only choose one photo? Self-editing… a necessary but sometimes painful process.

Anyway, I had a hankering to use pistachios for some reason, and naturally, dark chocolate is a suitable combination. So I just went with this recipe I found on Pinterest. Since the recipe was in Portuguese and grams, I did a few math conversions and came up with this. Granted, they don’t look *exactly* like the other cookies on her blog, but I was actually really excited with how these turned out, irregular cobblestone shape and all. They definitely allude to a more rustic feel, one that should be paired with milk out of a vintage bottle and a paper straw. Topped with a little fleur de sel, these make the perfect afternoon pick-me-up treat. If my taste tester has anything to prove from it… let’s just say I was only able to eat a little less than half of the dozen of these before they were snatched away.

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Makes approximately 12-15 cookies

Adapted from Pratos e Travessas

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup ground pistachios
  • 10 Tablespoons unsalted butter
  • 3 Tablespoons cocoa powder
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup 60% dark chocolate chips
  • ground pistachios, for garnish

Directions:

  1. In a large food processor, process the butter and brown sugar.
  2. Add the egg and egg yolk, processing until combined.
  3. Add the flour, pistachios, cocoa, baking soda and salt, and process once more. Scrape the sides of the processor.
  4. Place dough mixture into a medium bowl, and add the chocolate chips. Gently combine until evenly distributed.
  5. With a sufficient piece of parchment paper, wrap the dough into a round log, about 2.5″ in diameter.
  6. Place in freezer for 20 minutes.
  7. Preheat oven to 350 degrees F.
  8. Cut the cookie dough off the log in even pieces, about .8″ or so apart, and place on a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes, until slightly browned. They will firm up once taken out of the oven.
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