so.
my mom is sort of obsessed with
parmigiano-reggiano.
or, as i used to know it as
parmesan cheese,
in the green Kraft cardboard tube.
man. i love it. it’s so good. i’ve been deprived for too long.
but my mom watched an italian cooking show
and heard the phrase
parmigiano-reggiano
somewhere, and it’s been at the tip of her tongue ever since.
c’mon, say it. it’s much catchier than parmesan cheez.
parrrgh-mi-gi-ahhh-no, rrrrre-gi-ahhhh-no.
c’mon, kids! let’s get excited about the cheeeese!
it’s good for the soul!
but anyway. we bought a block of parmigiano-reggiano
from City Shop, this supermarket which carries
all sorts of imported goods.
it’s rather expensive for my tastes, but
it’s mecca for expats looking for foods from their motherland.
my mom had a 100RMB (14.72USD) coupon that she had to use,
and she didn’t know what to spend it on.
so she spent half of it on a block of parmigiano-reggiano.
we’ve been sort of half-heartedly grating it
over pasta here and there, but mainly
it’s gone unused.
until, that is, i found these.
parmesan black pepper biscotti, as featured on smitten kitchen.
i am absolutely in love with smitten kitchen.
the recipes are so reliable,
the photos are absolutely gorgeous,
and it’s just an all-around beautiful blog.
but enough praise-singing.
more recipe reviewing!
the recipe made 5 to 6 dozen biscotti,
but obviously i couldn’t make that many.
so, i quartered the recipe.
is my ridiculous cutting down on yield of baking and ingredients
scaring anyone yet? don’t worry. as i said,
most of the stuff i bake gets a not-so-warm welcome in the house.
i just baked graham crackers, by the way,
burned them. yup. i’ll be baking the other batch tomorrow.
hopefully that goes better.
but anyway!
back to the biscotti.
i love biscotti because it involves stick-shaped things.
(man, i love ryan higa.)
and when you bake biscotti…
you have to have two of these classic poses:
the cup.
and, the jenga.
man, i love the jenga.
i just had to get it from three angles.
the parmigiano-reggiano was shredded,
and mixed into the dough as well as sprinkled on top.
i think i saw the occasional pocket of cheese (!!) inside.
i think i overdid it with the black pepper, though.
but anyway, my final opinion is that it was a little… bland.
i know, i know, parmigiano-reggiano and black pepper
are the two most un-blandest things you can think of,
but it needed more salt! or maybe i’m just a sodium freak.
or maybe i have insensitive tastebuds.
DAMN!
here’s the recipe! (it’s quartered)
Parmesan Black Pepper Biscotti
adapted (quartered) from Smitten Kitchen
Adapted from Gourmet, December 2006
Makes 5 to 6 dozen biscotti.
1 tablespoon freshly ground black pepper
1 cup all-purpose flour plus additional for dusting
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/8 oz Parmigiano-Reggiano, finely grated (1/2 cup + more)
3/8 stick (3/16 cup = 3 tbsp) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/4 cup whole milkSpecial equipment: an electric coffee/spice grinder (didn’t need it, had a pepper mill)
Put oven racks in lower third of oven and preheat oven to 350°F.
Whisk together flour, baking powder, salt, most of cheese, and grind as much black pepper as you want in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk egg with milk and add to flour mixture, reserving a little, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer log to an ungreased large baking sheet.
Brush the remaining egg over log, then sprinkle tops of logs evenly with remaining cheese and ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 25 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300°F.
Carefully transfer 1 warm log to a cutting board and cut into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 15 minutes total because your mom can’t stand it anymore. Cool biscotti on baking sheets on racks, about 15 minutes. Play Jenga.
i actually really enjoy biscotti.
you’ll be seeing more of them here.
**
Do you like biscotti? What’s your favourite kind of cookie? (Mine are actually macarons.)
Mmm, biscotti! I love biscotti! So delightful and crunchy and YUM! I’ve never made a savory biscotti, though… just sweet kinds. Traditional almond, cranberry orange, chocolate chip. Oh wow, it’s been too long! Surprisingly, Starbucks makes decent biscotti as well… in case anybody’s wondering. ;)
Biscotti are definitely a favorite cookie, but I’m also a fan of oatmeal raisin. Chewy and cinnamony and homey!
The last time I made biscotti they were sweet, too. And I dipped them in melted chocolate chips because they needed more flavour diversity (they actually just tasted like vanilla cookies in biscotti form….). I think I’ll try almond next! I love almonds. And I’ve never had Starbucks biscotti; thanks for the heads up! Though I do sort of doubt the quality of the food at Starby’s here in China :(
I think I like making biscotti the most, but if oatmeal raisin is awesome too! I just hate it when it’s supposed to be a chocolate chip cookie and I find a raisin. I mean cmon, people, it’s either a health food or a chocolate chip cookie! Don’t go ruining my texture for me D:
Wei-Wei
Ooh. I love the biscotti they sell at Starbucks. Actually, I love everything they sell at Starbucks. I should probably try making my own.
My favorite cookies are snickerdoodles. So good. I’ve also developed an obsession with Girl Scout Thin Mints.
Starbucks is… amazing but expensive. I loooove their Green Tea frapps and also I used to love their double chocolate chip muffin too… especially when heated up ;)
I wanted to make snickerdoodles, but I didn’t get to. Can you believe I’ve never tried either of what you mentioned? I’ve seen Girl Scout Cookies raved about everywhere and I’ve never had any :(
Wei-Wei
That is some expensive parmesan! We pay like $2-$5 here. Your biscotti looks so good. All of your pictures look like they could be from a cooking magazine :)
I have only ever tried biscotti a few times, but my most favorite was a hazelnut chocolate one. It was so good. I dipped it in a latte.
-Court
Our block of parmesan was about… Well, I don’t know, but maybe 3 by 4 by 1/2 an inch? I don’t know how many ounces that is. How much is parmesan in the US per ounce? Jealous :(
Thanks! I worked really hard to get the photos right ;) and the hazelnut chocolate biscotti sounds so good… Yes, and they’re meant to be dipped in drinks :)
Wei-Wei
I’ve only baked biscotti twice, but no one in my household likes it! I think my parents were hoping they’d be more cookie-like, since they asked why the biscottis were so hard :P
Your biscotti on the other hand looks delish! Great shots, sweetie :)
My parents thought that, too – my mom actually didn’t want me to return the biscotti to the oven and just ate them after I sliced them. So I guess these are just cheese cookies in stick form ;) I like how hard they are, though, it makes them great dunkers. I wonder what these parmesan biscotti would be with tomato soup? Hahaha grilled cheese + tomato soup combo!
Thanks for the compliment! It means a lot because I’m a huge admirer of YOUR photography. :)
Wei-Wei
wow i don’t think i’ve ever tried savory biscottis! i do LOVE biscottis though! crunchy and yet butter or heavy like some other cookies.
I admit, I used to like biscotti because of the sheer miniscule-ness of the amount of butter required. There isn’t as much butter needed in the recipe because they’re MEANT to be hard, so it doesn’t really matter. But I still like them anyway ;)
Wei-Wei
Lovely photos：）I love the jenga one!
Ooh parmesan black pepper biscotti…sounds interesting! =D I never knew there were savoury versions of biscottis out there~ Will have to give these a try someday ;) I adore biscottis!! They are so crunchy and yummy and good to dip into milk or coffee!
Hmm favourite cookie eh? That’s a toughie… I guess I’ll have to go with oatmeal cookies! I love anything crunchy and chewy in texture! I’ve actually never tried macarons before… they look too cute to eat :D
Teehee the jenga one was fun to shoot. :D Apparently a lot of people have never tried savoury biscotti? You guys have got to try them, they’re really good! Sort of like cracker flavours in biscotti form ;)
I like chewy cookies a lot. Chewy, cakey cookies are my favourite; I’ve had bad experiences with “crispy” because it usually means (for me, anyway) burnt! :(
Wei-Wei
Know what?! I’ve never actually eaten biscotti before. Seen it being sold but never felt compelled to have any because they always look kinda dry… and too crunchy. I like a bit of crunch in my food but they always look tooooo crunchy. That said, I love the pictures you’ve taken of your bakes. I swear you have major talent in the kitchen and your photography’s looking more and more professional! Love it! xoxo
I’ve always seen them as just a fancy-pants Italian cookie, but they really are quite delicious. If made well, their crunch is just right, and the reason they’re so hard is because they’re made for dunking! I want to make a coffee-chocolate version and dip it in a latte. Mmm.
Thanks! :) I hope you try biscotti soon… you won’t regret it (unless you buy badly-made ones)
Wei-Wei
hello…
I followed here through your old blog from a comment on stonesoup.
I’m from shanghai;
I used to have an ED (bulimarexia, and then binge eating) for several years;
my “about” page also has the sentence: I’d love to get to know you.
I feel drawn to you, connected already. funny? :]
that about says it! I’d love to get to know you. :) ♥
(also, I know what you mean about why you moved, and such. I had an unpronounceable site address for a very long time because my parents always found me.
and they never admitted I had an ED either.)
I also love semicolons loool
and I love food.
Oh my gosh. I absolutely love love love your blog! Do you still live in Shanghai? I’d love to get to know you, too! You can email me if you want :D)
Thanks for visiting! I hope you keep coming back ;) (I love your name btw. :D)
Wei-Wei
Chheeeesssssseeeee!! nuff said ;)
Agreed. :D
These look so good… and your photos are gorgeous! I like the cup-style. :)
Also, thank you so much for your kind words about me and my blog on your blogroll. You’re too sweet.
Thank you Crystal! Of course I’d have you on my blogroll, I’ve loved your blog ever since I first saw it! I think my first impression was “Wow. Lovely minimalist design!” and then I saw your photos, and I was hooked. :D
Wei-Wei
those look fantastic!! nommm
Om nom nom nom nom nom. I love Cookie Monster when he makes eating noises :D
Wei-Wei
You are so funny and witty. I love the biscotti; you’re brave to attempt and awesome to be successful in the adventure
…….adventure? I’m a little confused but thank you! You’re very sweet :)
Wei-Wei
I love biscotti! Though, I’ve never tried the savory kind. I found a low-fat recipe on epicurious.com that’s really divine! . . . As for my favorite cookie, I’ll go with. . . . oh my gosh, it might be biscotti, haha. Chocolate chip, ginger, and oatmeal are also winners. ;)
Great photos Wei-Wei!
Hahaha can you share the recipe? I think I need to try ginger cookies, with fresh ginger. :D
Wei-Wei
I love biscotti—but the sweet kind :) I’ll eat cheesy biscotti though.
Cheesy biscotti is gooooood. I’ve only made sweet biscotti once – I actually really like savory baking! :)
Thanks for the comment! I guess you already know how much I love your blog :D
Wei-Wei
Girl! Your pictures are FABULOUS! And I have wanted to make these too since seeing them on Smitten. They sound incredible!
Thanks Jessica! Can I call you Jess? I think you already know that I’m a huge fan of your blog, so I won’t say it again. Your comment means a lot to me! :)
Wei-Wei
These look delicious!!! I love the idea of a savory biscotti…
I’m a HUGE fan of classic chocolate chip cookies. What can I say? I’m boring :)
Boring?! Naww, chocolate chip cookies will excite me like any other type of cookie. ;)
Wei-Wei
Wow those biscotti look so yummy! I love biscotti especially with chocolate chips and dunked in some good, hot coffee! Your pictures are really good also! I have never thought of biscotti with savory flavors instead of sweet but they look so good!
Thanks Elli! Chocolate chips and coffee do sound really good together. I think I have to buy chocolate chips – I’m completely out, the horror!
Wei-Wei
Awww wei-wei you’re the sweetest!
I wish you lived in the US hahaha
That biscotti looks delicious…you’re such a wonderful cook!
Are you guys on summer vacation over there? What are you doing over the summer (if you’re having one)…
take care lovely :)
Sometimes I wish I live in the US too :D I’m not a good cook but I suppose I’m an okay baker ;) I’m terribly clumsy in the kitchen… I was making oatmeal and the aftermath was rather tragic (I spilled a few oats on the transfer from can to pot O_O)
I am on summer vacay right now, and I’m going to an architecture camp over the summer. I’m not particularly interested but it sounds like it’d be fun :D
Wei-Wei