Raspberry Almond Bars

There are days when my bedroom looks worse than any stereotypical teenage bedroom or college dorm room. While it drives me absolutely insane if anyone commits the high crime of leaving a dish in the kitchen sink, I seem to have a high tolerance for allowing a pile of clothes to sit for an extraordinarily long period of time before being put away. An array of shoes and sandals strewn on the floor, clothes piled on both the chairs and ottoman, earrings and bracelets scattered on the dresser, and purses hanging from the door knob would cause any cleaning lady to quit (maybe this is why I don't have one because I would end up being the Murphy Brown of the cleaning service employers). As much as I love for the bedroom to always be a calm, peaceful sanctuary with a boutique hotel feel to it, I can create quite a mess. Especially in the days leading up and returning from a trip. Having returned from a great, long weekend trip to Dallas and heading out for a trip to the east coast at week's end, it seems almost pointless to bring any order to all of this chaos this week. It is no surprise that given the choice between baking and cleaning the bedroom, I would choose baking without any hesitation. Even if baking means spending hours on my feet and having to clean up the kitchen.

Before leaving last week I made these Raspberry Almond Bars. I brought most of them to my running group but saved a couple of them to have when returning home. Knowing there were a couple of bars were chilling in the refrigerator lessened the angst of a return flight with a long delay. These bars were pretty gosh darn delicious when I tasted them freshly baked, but for some reason they tasted even more scrumptious several days later. And I don't think it was because I was tired and starving.

There are raspberry bars and then there are the rich, buttery crust raspberry bars. Some are 'silver platter' status worthy, white others have no real discerning status. In other words, not all bars are created equal. Leave it to Nancy Silverton to set the raspberry 'bar' sky high. Having a perfect buttery crust and streusel topping to raspberry filling ratio, her Breakfast Bars are the bees knees.

If there was ever a raspberry dessert to lessen your craving for or keep you from mourning over the limited availability of the really good fresh raspberries at the farmer's markets or in the grocery stores, it would be these Raspberry Almond Bars.

The streusel topping comes together easily in a food processor. Silverton gives the options of using either pastry flour or all purpose flour. Pastry flour falls somewhere between all-purpose and cake flour on the flour continuum in terms of its' protein content, gluten levels, and baking properties. The slightly higher gluten content of pastry flour creates a kind of elasticity contributing to ensuring the buttery layers of croissants, puff pastry and crusts are held together. If you have pastry flour, use it for the crust as that is where it will make the most difference.

Once the dough for the crust is assembled, it needs to rest in the refrigerator for at least two hours or overnight. Chilling the dough further contributes to ensuring a flaky crust, reduces shrinkage during the baking process, and makes the dough easier to roll out. If you allow the dough to rest for more than two hours, you may need to allow it rest for 10-15 minutes before rolling as it may be initially 'too' hard to work with. Rather than roll out the dough on a lightly floured surface, I like rolling out my dough on a large piece of parchment paper. This makes the process of transferring the dough to the baking pan easier.

In a preheated 350 degree (F) oven the crust is baked for 20-25 minutes or until lightly browned. After the crust has baked and cooled, the raspberry jam is spread evenly over the bottom of the crust. The addition of sliced almonds is optional only for those of you who don't like or can't eat nuts. For everyone else, consider them a required ingredient. The bars are topped with the chilled streusel topping before going back into the oven for an additional 40 minutes of baking time. You might think you made too much streusel topping. You didn't. Use all of it. You won't be sorry.

After the baked bars have cooled, a light sprinkling of confectionary sugar gives them that bakery finished, irresistible look.

Slice them into either squares or bars. 

Served at room temperature or chilled, these Raspberry Almond Bars are delicious both ways.

Whether you are having a brunch, need to bring a hostess gift, need to contribute something for a bake sale, planning a picnic, want to create a perfect start to a meeting, or just like having fresh baked pastries around, these Raspberry Almond Bars will most likely be what everyone won't be able to stop talking about.

There is a bit of effort going into these Raspberry Almond Bars. While the perception of effort is all relative, there are incredibly rich rewards to be had in the making of them. And who knows, you might even be given a pass for not cleaning your room.

Recipe
Raspberry Almond Bars (slight adaptation to Nancy Silverton's Breakfast Bars as shared in her Pastries from the LaBrea Bakery cookbook)

Ingredients
Streusel Topping
2 1/2 cups unbleached pastry flour or unbleached all-purpose flour
1/2 cup plus 2 Tablespoons granulated sugar
1 teaspoon kosher salt
1 1/4 teaspoons baking powder
10 Tablespoons unsalted butter, cut into 1 inch cubes and frozen
1 extra-large egg, lightly beaten

Dough
4 cups unbleached pastry flour or unbleached all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup cornstarch
1 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, chilled and cut into 1 inch cubes

Filling
2 cups raspberry jam (or 2 jars (13 ounce sized) Bonne Maman Raspberry Preserves)
1/2 cup sliced almonds, optional

Confectionary sugar for dusting, optional

Directions
Streusel Topping
1. In the bowl of a food processor fitted with a steel blade, combine flour, sugar, salt and baking powder. Pulse to incorporate ingredients.
2. Add butter and pulse on and off until it's the consistency of a coarse meal.
3. Transfer mixture to a bowl, and add the egg. Toss with your hands or a wooden spoon to incorporate. Mixture should be crumbly and uneven.
4. Cover with plastic wrap and chill in the refrigerator until ready to use.

Dough and Assembly
1. In the bowl of a food processor fitted with a steel blade, combine the flour, sugars, cornstarch and salt. Add butter and pulse until dough begins to come together.
3. Turn dough out on a lightly floured surface and gently knead to gather into a ball. Flatten into a disc and wrap in plastic wrap to chill until firm (at least 2 hours or overnight). Note: Dough will become very firm if chilled for more than 2 hours. Will need to allow to rest on counter for 10-15 minutes before rolling out.
4. Preheat oven to 350 degrees (F) and place rack in center of the oven. Line a 10"x16" baking pan with parchment paper. Set aside.
5. On a lightly floured surface, roll the dough to an 12"x18" inch rectangle, 1/4 inch thick. Flour surface of dough as needed. (Note: Rolling out dough on a piece of parchment paper makes the process of transferring dough to the pan easier.)
6. Place dough on baking sheet and bake until lightly browned, about 20-25 minutes. Allow to cool.
7. Spread jam over the surface of the crust. 
8. Sprinkle sliced almonds over the crust. Note: Almonds are optional but add great flavor and dimension to the bars.
9. Spread a heavy layer of the topping over the jam and almonds. Note: The topping mixture may seem like it is too much. It's not.
10. Bake for approximately 40 minutes or until the topping is lightly browned.
11. Allow to cool on a baking rack. Sprinkle with confectionary sugar.
12. Cut into squares or bars and serve.
13. Store bars (covered) in the refrigerator. Allow to come to room temperature before serving. Note: Bars taste delicious chilled as well.

Images from the Dallas Arboretum and Botanical Garden. 

Walking through Crepe Myrtle Allee.

The Reflective Garden.

The Koi Fish Pond.

One of several flower and vine houses.

One of several waterfalls in the Lay Family Garden.

Smoked Salmon Spread

"I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all of the daylight hours in the open air." Nathaniel Hawthorne. The arrival of meteorological fall gives way to the anticipation of the relief from the hot, humid weather; the arrival of cool, crisp days ; and, visions of the rich tapestry of colors sweeping the landscape. While many prefer to wait several weeks to mark autumn's official arrival, the upcoming Labor Day weekend serves as a second, sometimes unwelcome, reminder that summer will soon be ending. Barbecues and picnics, weekend trips, and long walks and days at the beach are some of the rituals easing us into the changing of the seasons. Yet, in spite of our best efforts, nothing permanently delays nature's inevitable metamorphosis. 

With the days getting shorter, the less time spent indoors the better. Even those of us who enjoy spending time in the kitchen want to be able to take in as much fresh air and sunshine as possible. Which means for those planned and impromptu gatherings we all must have at least one appetizer recipe with easily accessible ingredients. One that comes together in a single bowl in a matter of minutes; requires no overnight thawing or chilling; doesn't require the use of an oven; looks impressive; and, tastes ten times, no a hundred times better than any of the prepared foods we are tempted to buy when feeling time-challenged. If there was ever an appetizer to meet this rather tall order it would be this Smoked Salmon Spread. 

The difference between a just okay, nothing to write home about Smoked Salmon Spread and one causing people to hover over the bowl as if this is there last meal, is the quality of the smoked salmon. Not all smoked salmons are created equal. Smoked salmon is a blanket term for any salmon: wild, farmed, fillet, steak, cured with hot or cold smoke. And not to be confused with lox, salmon cured in salt or a salt-brine. For everything you ever wanted to know about what makes for the perfect smoked salmon, David Rosengarten wrote a great piece called "The Smoked Salmon Maze". But as with anything, taste is sometimes a matter of preference. A seven hour round trip to Pentwater, Michigan is the only thing standing in the way from me and what I think is the most delicious Norwegian smoked salmon on the planet. But there comes a point where one has to be practical. I can't believe I just said that. So unless you leave in a town where smoked salmon is readily available from your fish market or you live at least within an hour of Pentwater, then Whole Foods and Trader Joe's are most likely going to be your best sources for some really good smoked salmon.

Room temperature cream cheese, mayonnaise (the real stuff, not Miracle Whip), scallions, smoked salmon, garlic powder and sea salt create a sinfully creamy spread.

To make your life and the making of this appetizer easier, try to find a piece of deboned smoked salmon.

After mixing together the cream cheese, mayonnaise, garlic powder and sea salt, the pieces of smoked salmon and thinly sliced scallions are gently stirred in. You can have this appetizer made and ready to serve in less than 15 minutes. If you prefer to serve it chilled, make it several hours in advance or the night before.

Whenever serving a spread I like to top it with its' main ingredients. Just so everyone knows what it is they are eating. 

The Smoked Salmon Spread pairs well with an assortment of crackers, crostini or freshly sliced baguettes. 

If you are looking for a hostess gift or dish to bring to a gathering this weekend or in the months ahead, make this spread. Pack it in a beautiful re-usable jar or spread it on a pretty dish. Pretty meaning the kind you would want to keep for yourself. This Smoked Salmon Spread will ensure you will be invited back! And if there isn't anything on the menu you are crazy about, well then at least eating the Salmon Spread will make you happy as well as help you absorb your intake of alcohol! Not only is this a great appetizer for end of summer and fall entertaining, it may fall into the most perfect year round appetizer category. Happy Labor Day weekend everyone! 

Recipe
Smoked Salmon Spread

Ingredients
5-6 ounces deboned, smoked salmon (Norwegian or Atlantic), cut into pieces (Note: If you like more salmon in your spread, increase up to 8 ounces)
8 ounces cream cheese softened
3 Tablespoons mayonnaise (recommend Hellman's or Duke's mayonnaise)
3 scallions, thinly sliced, both green and white parts
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Crackers, crostini, or a sliced baguette for serving

Directions
1. In a medium sized bowl, mix together the cream cheese, mayonnaise, garlic powder and sea salt until smooth.
2. Add in salmon and scallions and mix gently until blended.
3. Serve immediately with crackers, crostini or bread or cover and serve chilled.

Bortell's in Pentwater, Michigan. A family-owned business famous for their fried and smoked fish.

Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio

This past week I was finally given the go-ahead to begin running again. Only there was a caveat. I had to ease back into it and only run for short periods of time. My joy and jubilation at hearing this news gave way to some anxiousness (you mean I have to learn how to breathe and run at the same time all over again?) and a bit of hypochondria (is that really a pain I am feeling or am I just imagining it?). These past three months may have contributed to the recovery of my stress fracture, but they haven't done anything to curb my rather active imagination. Rejoining my running group was one of the highlights of the week although for the short term I will be more of a walk/runner than a run/runner. While my 'running' partner' is making great strides in her speed and endurance, I am trying very hard to remind myself to be patient, that there are bigger goals to accomplish. Like running injury free; like getting ready for the upcoming 5k, the winter 5 miler I first ran 15 years ago, and the bridge run in Charleston, South Carolina; and oh, yes, like being able keep pace with her once again (and secretly hope to out pace her just once even though she is more than fifteen years my junior).

Speaking of secrets, most of us have a friend or family member who we hope will bring their 'famous' cheesey potato casserole to the summer barbecue, graduation party, or holiday gathering. You know the one. Made with some type of frozen hash brown potatoes and usually topped with crushed corn flakes.  Where the gooeyness and cheesiness factor is determined by how much cheese (or do I dare say Velvetta?), sour cream, cream cheese, canned cream soup, and/or butter going into them. The one where as you seriously consider going back for seconds, you dare not think or talk of this comfort food's caloric content, unless of course, you want to be labeled as the spoilsport, party pooper, or killjoy. If there is a downside to these cheesey potato casseroles it's that most recipes make enough to serve the twelve guests you invited and the other twelve you didn't. 

Eating comfort food feels like getting a big, strong hug. You know, the really good two-armed from the heart kind, not the lame, wimpy, impersonal one-armed ones. In almost any form or combination, potatoes and cheese pull you into that kind of strong, take your breath away hug you want to get lost in and have linger on for as long as possible. A cheesey potato casserole and the Potato Leek Gratin are the tight grip kind. And just when you think it doesn't get any better than that, along comes a potato and cheese dish created by Nigel Slater. This one completely engulfs you into a kind of pure bliss, heart-racing embrace. 

Nigel Slater is an English food writer, James Beard award winning cookbook author, and television personality (think of him as the English version of a really good Food Network Star). In the never ending world of sometimes complicated, hard to find ingredients, and trendy not destined to be timeless cookbooks, most of the recipes in Slater's cookbooks swing closer to the ''big flavored, unpretentious, uncomplicated' end of the pendulum. As someone who believes the quality of the ingredients is as essential as the recipe (and let's not forget the cook), his approach to the preparation of food, of meals, is one focused on simplicity and deliciousness. My introduction to Nigel Slater came from a very dear friend, who likes to cook and was born on the other side of the Atlantic. Were it not for this friend, I may have never discovered Slater's recipe for Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio. 

Sometimes you take a risk when you make a substitution in a recipe. However, the use of Yukon Gold potatoes (instead of the waxy Red Bliss or New Potato varieties) was one of those low risk, having a great reward decisions. If you take into consideration the Yukon Gold potato is an all-purpose kind of potato with rock star status, you know it is almost a stretch to say I took a risk.

Whenever a recipe calls for caramelizing onions, I tend to use a Spanish or a sweet onion (like a Vidalia). But the perfect looking organic yellow onions at the market this week seemed to be saying 'pick me'. So I did.

Thinly slicing means different things for different vegetables and to different people. Deciding how thick or thin to cut the garlic, onions, and potatoes would definitely affect the outcome of this dish. How thin to cut the garlic and onions were the easier decisions. Considering coins in England are sized differently than the ones here in the US, the 'coin cut' reference for the potatoes wasn't as exact as I wanted it to be. I landed a cut somewhere between 1/8" and a 1/4", leaning more toward the 1/8" cut size. The use of a mandolin to slice the vegetables uniformly would have made cutting easier and faster, however, I decided it was 'a work on my knife cutting skills kind of day'. The same person who made me aware of Nigel Slater is the same person who influenced my decision to buy a Shun knife. On the days I had to use bandages when using this knife, I am less than grateful for being made aware of this amazing, 'you absolutely need to pay attention' when cutting knife. 

The sliced onions are sautéed in the extra-virgin olive oil and unsalted butter until soft and golden, but not to the point of caramelization. The onions will continue to take on more flavor and color when cooked with the potatoes, garlic and fresh thyme.

After adding the potatoes, garlic, thyme, kosher salt and black pepper to the cooked onions, the heat is turned down to a simmer and the pan covered with a tightly fitting lid. The mixture will continue to cook for 40 to 50 minutes, or until the potatoes are tender and lightly golden. Gently stirring the mixture every 10 minutes will help ensure even cooking and color.

Taleggio is a creamy, sweet yet slightly acidic, perfect for melting Italian cow's milk cheese. Some describe it as being aromatic with an aftertaste of truffle. In less than culinary acceptable descriptive terms, I will just say it is insanely delicious. And melted over the slow-fried potatoes and caramelized onions tossed with freshly chopped time, it is nothing short of pure sinfulness. The kind of dish you put on your last meal wish list.

Thinly (here we go again) slices of the Taleggio cheese are placed randomly over the top of the cooked potatoes and onions. Covering the pan with the lid, the cheese melts perfectly in approximately 2-3 minutes. The aroma of these Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio is intoxicating. 

The Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio can either be a side dish or a main dish. As a main dish it can be served with a poached egg over for breakfast or with a salad for lunch or dinner. As a side dish it would pair well with a roasted chicken or grilled steak. 

If serving as a side dish, Nigel Slater believes this recipe should be enough for four people. And I agree with him. But don't plan on having any leftovers. Which means if you are having a dinner party for six or more, you will need to make the necessary adjustments in ingredient amounts, cooking time and possibly pan size.

With potatoes and onions available year round, this is a four season, four star dish. The Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio take the potato-cheese combination to a completely different level of gastronomy. This might be the highest praise one can give to a relatively inexpensive, simple in preparation, delivering a great depth of flavor, and capable of sending you into a state of bliss dish. If there is any guilt to be had with regard to this redefined version of cheesey potatoes, it will come only if you don't say 'seconds please'. Once your family and friends taste them, they won't secretly wish for you to make them. They will just flat out request them.

Recipe
Slow-Fried Potatoes, Caramelized Onions, Thyme and Taleggio (inspired by the Nigel Slater recipe shared in his cookbook Real Food, 1998 edition)

Ingredients
1 3/4 pounds (500 g) Yukon Gold potatoes or waxy potatoes (approximately 3 large), thinly sliced (do not peel)
1 medium-to-large sized yellow onion, thinly sliced (recommend a Spanish, Vidalia, or organic yellow onion)
2 Tablespoons extra-virgin olive oil
3 1/2 Tablespoons (50 g) unsalted butter
2-3 cloves of garlic, very thinly sliced
A generous Tablespoon of freshly chopped thyme
generous 1/3 pound (100-110 g) Taleggio or Fontina cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions
1. In a 9-10 inch shallow, heavy bottomed skillet (one having a lid), heat the extra-virgin olive oil and butter over medium heat. Add sliced onions and cook until they are soft and golden in color. (approximately 10-15 minutes).
2. Add sliced potatoes, sliced garlic, kosher salt, black pepper and thyme. Toss to ensure the potatoes are well coated in the oil/butter mixture and the herbs.
3. Turn the heat down to a simmer, cover pan and cook for 40-50 minutes (or until the potatoes are soft and golden. Gently stir mixture every 10 minutes to ensure even cooking as well as to prevent the onions from burning.
4. Slice taleggio cheese thinly and lay randomly over the cooked potatoes and onions. Place lid on pan and cook over low heat for an additional 2-3 minutes or until the cheese has begun to melt.
5. Sprinkle with additional chopped thyme and a pinch of kosher salt. Serve immediately.
Notes: (1) I used one of my Staub pans in the making of this recipe and it cooked the onions and potatoes to perfection, (2) It will serve 2 as a generous main course or up to 4 as a side dish. If serving for a larger gathering, make adjustments in ingredients and pan size as necessary, (3) They reheat beautifully in the oven or microwave if wanting to serve for breakfast topped with a poached egg.

Iconic and conflicting historical images from Annapolis. The Maryland State House.

The Thurgood Marshall Memorial.

Statue of Roger Brooke Taney.

Chesapeake Bay Bridge

Salted Chocolate-Rye Cookies

After spending a long, whirlwind, weather perfect weekend exploring parts of Philadelphia and Annapolis, I haven't been able to get all of the 'experienced for the first time' images out of my head. From the historic sites in the Old City section of Philadelphia, to the vibrancy of the Reading Terminal Market, to the architecture of the buildings and homes on the narrow streets in Annapolis, to the breathtaking views on the Chesapeake Bay, my heart is still racing from the sheer beauty of the places with two very distinct personalities, yet ones retaining their Colonial days aura. On the food front, the cheesesteaks, tomato pie, and soft baked pretzels in Philly were delicious, however, the crab cakes made with fresh lump Maryland crab caused me to fall even more deeply, madly in love with Annapolis. Already I am wondering when I might be able to make a return trip there. 

After several days of absolutely gorgeous, sunny, low humidity, white cloud sky days out east, I returned back to the midwest to what felt like early October chilly weather. For a millisecond I thought 'how long was I gone for?' As much as I would selfishly like for summer to hang around for a little while longer, I must confess I can barely contain my enthusiasm for the arrival of my most favorite season. From the cooler temperature weather, to the changes in the colors of the landscape, to the return of my favorite holidays, to perfect sleeping weather, and to when just turning on the oven to bake is enough to take the chill out of the house, autumn is one of those seasons I wish could go on endlessly. While winter can sometimes be a bit of grinch and encroach on the final days of fall, it is a welcome blessing when summer graciously allows fall to begin a little early. 

I managed to read an entire book ("The Martian") during my weekend getaway (making my flights with stops being a little more palatable), flip through a few food magazines picked up in the airport on the flight out, and keep up with the myriad of food related emails populating my inbox. The book was exceptional, a must read in spite causing me to weep in public. The magazines were filled with ideas and inspiration. However, reading about one of Tartine's cookie recipes in an email made me incredibly grateful I had returned home to perfect baking weather temperatures. Before even unpacking my luggage, I went through my cabinets to make sure I had all of the ingredients for their Salted Chocolate-Rye Cookies. Discovering a quick morning trip to the grocery store to pick up some muscovado sugar was necessary, taking the the eggs and butter out of the refrigerator before ultimately heading to bed guaranteed I would be committed to making these cookies. 

Muscovado sugar is an unrefined dark brown cane sugar having a strong molasses flavor and slightly coarser than most brown sugars. With a texture similar to a wet, moist, sticky sand and having hints of fruit and toffee, muscovado has a more complex flavor profile than granulated sugar or light/dark brown sugars. But if it isn't something easily accessible in your grocery store, dark brown sugar can be substituted. However, if you can find organic dark brown sugar (versus the boxed or bagged 'normal' dark brown sugar) buy it as that would be a great substitute. Not exactly the same as muscovado, organic brown sugar is the next best thing. And it is what I used for these cookies (Trader Joe's has a great organic brown sugar).

I have recently become a big fan of the use of rye flour in pie crusts and other baked confections.  It so happens these cookies call for the use of an organic dark rye whole grain flour (Bob's Red Mill makes a great dark rye flour). Unfortunately there is no substitute for this flour. Once you start using it, more than likely it will become one of your flour staples. I promise.

There is a full pound of dark chocolate with 70-72% cocoa in these cookies. And in my world there is no such thing as too much chocolate. However, there are only four tablespoons of butter in these cookies. So on balance it's all good.

Tartine recommends melting the chocolate and butter using the double-boiler method. I used the microwave method. Use whichever method you have had the most success with. 

I am not the first one to share Tartine's Salted Chocolate-Rye Cookies on a food blog. But sometimes being late to the party is a good thing. Several foodbloggers shared the cookies flattened slightly after cooling (and some photos showed a pretty flat cookie). I wanted to make these cookies but I didn't want them to be flat. So I wondered if making a change to the chilling process (sort of but not exactly like the one used in Tara's Chocolate Chip Cookies) would ensure my cookies remain slightly puffy once they cooled to room temperature. If a picture tells a thousand words (or even just a few), these may have answered my question.

This is a very soft dough cookie when initially mixed. It is one that must be chilled for 30-45 minutes before it is scooped out into tablespoon sized balls (an ice cream scoop makes this easier). But the first chilling isn't enough to make it feasible to roll them into balls. Covering the cookie sheet filled with dough 'rough' balls with plastic wrap, they go back in the refrigerator for a second chilling. I waited three hours (because I had some errands to), however, I think a chilling time of at least an hour would work. Making perfect round 'balls' is easier if you allow them to sit out for about 15 minutes before rolling out the 'rough' dough balls.

Topped with flaky (Maldon) sea salt, the cookies are baked in a preheated 350 degree (F) oven for 8-11 minutes. My baking time was closer to 11 minutes, which was probably due to my slightly larger than one tablespoon sized balls of cookie dough.

Biting into this cookie is better than biting into your favorite fudgy brownie. The very slight exterir crunch gives way to an inside having an amazing creamy like, rich chocolately texture. These are definitely decadent, addictive cookies. Even if you think you do not need one more cookie in your cookie making rotation, especially one requiring dark rye flour and/or a dark brown organic sugar (things you might not normally buy) or made with a pound of chocolate, think again. And if you are thinking of waiting to make these cookies until the holidays, think again. 

I brought these cookies to my running group and several of them called me the 'devil'. While in another context I may have frowned at hearing that comparison, it was the best thing anyone said to me all day.

After making and tasting these cookies I ended up buying Tartine's third cookbook, one published two years ago. Again, a little late to the party. If my subtle attempts at encouraging you to visit Annapolis or read the book 'The Martian" are unsuccessful, I really, really hope you make these Salted Chocolate-Rye Cookies. And sooner rather than later. "Beware of missed chances; otherwise it may altogether too late some day."

Recipe
Salted Chocolate-Rye Cookies (ever so slight adaptation to the recipe in Tartine Book No. 3: Modern Ancient Classic Whole)

Ingredients
1 pound bittersweet chocolate (70-72% cocoa), chopped (I used Trader Joe's Belgium Dark Chocolate with 72% cocoa)
4 Tablespoons unsalted butter
3/4 cup whole-grain dark rye flour (recommend Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
4 large eggs, room temperature
1 1/2 cups organic brown sugar, muscovado sugar, or dark brown sugar, packed (I used Trader Joe's Organic Brown sugar)
1 Tablespoon vanilla
Flaky Sea Salt (recommend Maldon)

Directions
1. In a medium sized bowl, add in chopped chocolate and butter. Melt over medium heat in a saucepan filled with one inch of water brought to a simmer (be careful that bottom of the bowl is not touching the water). Stir occasionally until chocolate and butter are melted. Remove from the heat and allow the mixture to cool slightly. Alternately, melt chocolate in the microwave. 
2. In a small bowl, whisk together the rye flour, baking powder and fine sea salt.
3. Place the eggs in the bowl of a standing mixer fitted with a whisk attachment. Whip on medium-high, adding the sugar a few tablespoons at a time, until all the sugar is incorporated.  Turn mixer to high and whip until eggs have tripled in volume and turned very light yellow and fluffy (approximately 6 minutes).
4. Reduce the speed on the mixer to low and add melted chocolate, followed by the the vanilla. Mix to combine, scraping down the sides of the bowl as needed.
5. Add in flour mixture and stir until just combined. Note: The dough will be very soft.
6. Refrigerate dough until it is firm to the touch (approximately 30-45 minutes). Note: If cooled too long, the dough will be hard to scoop.
7. Remove chilled dough from the refrigerator. Using a tablespoon sized ice cream scoop, form rounded balls and place on a cookie sheet lined with parchment paper. Cover the dough balls with plastic wrap and return to the refrigerator for 60-180 minutes.
8. Preheat oven to 350 degrees (F).
9. Remove the cookie dough from the refrigerator and roll each dough ball until round and smooth. Place on a prepared baking sheet, spacing cookies 2 inches apart. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres. Note: Allowing the chilled dough balls to sit for 10 minutes makes rolling easier.
10. Bake 8-11 minutes or until the cookies have puffed up, have a smooth bottom and a rounded top with a few small cracks. Remove baking sheets from the oven and allow to sit for 2 minutes before transferring to a wire rack. Allow to cool completely. Serve immediately.
Note: Cookies will keep up to 3 days in an airtight container.

Images taken while walking in Central City Philadelphia and the Reading Terminal Market.