Friday, March 23, 2012
Cocoa Sablés - French Fridays with Dorie
Of all the 30-some recipes that I'm behind in FFWD, about a third of them are desserts. Not that I don't like desserts. Far from it. It's a matter of trust. No matter how much I like, say, a pan of potato gratin, I know I'm not going to go to the refrigerator and gobble up the leftovers in one sitting. Rich, chocolatey cookies? That's a different matter. So I wouldn't have dared make these unless I had a plan to give them away. A meeting where people love it when I bring in treats was scheduled for Monday afternoon. These people are all wild about chocolate and wild about cookies.
Not only is the dough chocolatized with cocoa (delicious Italian cocoa), but also with a quarter-pound of chopped bittersweet chocolate. This is considered optional, but I would say it's required.
It makes a dark, dark cookie dough, which you roll out into a dark, dark cylinder.
If you don't read the recipe ahead of time annd want to make the cookies immediately, you're out of luck. I've done that before, but not this time, since I know by now that sables, being fancy refrigerator cookies, have to be refrigerated for a while. I made the dough in the morning, saw a movie in the afternoon, and baked the cookies in the evening--rolling the logs in sugar before slicing them and putting them in the oven.
Decorating sugar would have been nice, but I only had about two teaspoons, so granulated sugar had to work. They sugared cookies looked a little odd, I thought, but it at least gave some contrast to the dark cookies.
I was the hero of the hour when I brought a tin of cookies into the conference room. Never underestimate the power of chocolate.
And a catch-up salmon dish. This wasn't the best salmon I've ever had, or even that I've ever made. But it's the easiest. The French lentils cook very quickly, so dinner can be on the table in just over a half-hour.
AND a question: Do any of the other land-locked people out there have ideas about the crab for the upcoming salad? The only thing I've seen is a very expensive tin of crab meat, which I'd rather not buy. Do some of you have plans to substitute?
Posted by Marie at 3:32 AM