81°
Darien resident Cathy Mahoney is the Julia Child of the twenty-first century. Most would say that scratch cooking is somewhat of a lost art, but Cathy keeps it alive and very much in practice traveling the world through her culinary creations. Making Mexican, Italian, French, or even Amish inspired dishes during the course of the week for her family is just a part of her routine.
Recently, Cathy invited me to her home for a personal lesson in the art of baking. The dish? A fun twist on an Italian classic: Mandarin Chocolate Hazelnut Biscotti, a recipe she adapted from a magazine article.
As we commenced baking, everything was already set neatly on the countertop. Mise en place. Do you know what that means? Cathy asked. I was surprised to learn the French phrase meaning, putting in place, is used in culinary school teachings. The technique of having all the ingredients pre-measured makes for a more organized experience in the kitchen. I moved all my baking products by mixer, and that made it [baking] easier for me. I think organization a kitchen is huge!
Before I knew it, we had all the ingredients incorporated in the mixer, and the biscotti dough in the oven baking away. The mise en place method absolutely made the process quicker.
While the biscotti were busy being twice baked (its all part of the process), Cathy dished on her cooking history. Ive always been big into cooking. My mother was a cook -- a really good cook -- and her grandmother was a professional cook. She just about made everything from scratch, really.
After graduating from Boston College and working on Wall Street, Cathy took professional cooking lessons at the New York Cooking School, founded by Peter Kump, who also co-founded the James Beard Foundation, along with Julia Child herself.
Cathys ability to blend her basic culinary school teachings, family heritage and personal flair might eventually lead her to start her start her own culinary arts program. Her goal is to show people that cooking is fun, and to develop a healthy relationship with food.
What could be more delicious?
Cathy Mahoneys Mandarin Chocolate Hazelnut Biscotti
Yield: 25 30 biscotti
½ cup unsalted butter
¾ cup sugar
zest of one orange, finely minced
3 eggs
2 tablespoons orange liquor such as Cointreau
2 tsp vanilla extract
2- ½ tsp baking powder
¼ tsp salt
3 cups flour
1 cup hazelnuts or pistachios, coarsely chopped
1 cup semi-sweet chocolate chips
Preparation:
Preheat oven to 350°.
Line a baking sheet with parchment paper. Cream the butter, sugar, and orange zest. Add eggs, blending well, then stir in vanilla and orange liquor. In a separate bowl, blend together the baking powder, salt, and flower. Stir into batter, then fold in nuts and chocolate.
On a lightly floured work surface, divide dough in two sections. Roll each into a 9 log. Place well-spaced on baking sheet. Flatten slightly with fingers.
Bake until lightly browned, about 18-24 minutes. Cool 15 minutes, then transfer to work surface. Using a serrated knife, cut ¾ slices.
Place cookies back on a baking sheet. Reduce oven heat to 325°. Bake 15-20 minutes, turning once until cookies are slightly colored and seem dry. Cool well.
Click here to follow Daily Voice Norwalk and receive free news updates.
