Chocolate-Vanilla Swirls: The First of my Holiday Cookies

OK, so these aren't the simplest cookies I've ever made, but they are so worth the little extra effort. And they freeze a dream after baking. In fact, the dough freezes beautifully too so you can make the logs when you have time. You might be thinking it's a bit early to get started on cookies for the holidays, but I have a few recipes to tell you about over the next couple months and I hope you're going to love every one.

These are elegant...perfect for a holiday tea. But if you're not doing any fancy entertaining, don't let that stop you from trying these. Not only will your family will love them, but they make super hostess gifts. If you haven't made these before, you're in for a treat. I found them at Pastry Studio. ALL her recipes are fabulous; I've never made one that wasn't delicious and the instructions are the best thing this side of Maida Heatter's and you know how thorough HER instructions are! So don't let the wordy directions frighten you off. Mine turned out pretty darn good and if I can do it......
 

Chocolate-Vanilla Swirls
From Baking for All Occasions by Flo Braker via Pastry Studio

Ingredients:
For the vanilla dough:
2 3/4 cups (11 ounces/310 grams) cake flour 
1 cup + 2 tablespoons (4 ounces/115 grams) powdered sugar 
1/4 teaspoon salt 
8 oz (2 sticks/225 grams) butter at room temperature 
1 teaspoon vanilla extract 

For the chocolate dough:
2 1/4 cups (9 ounces/255 grams) cake flour 
1 cup + 2 tablespoons (4 ounces/115 grams) powdered sugar 
1/2 cup + 1 tablespoon (2 ounces/55 grams) natural or Dutch-processed cocoa powder 
1/4 teaspoon salt
8 oz (2 sticks/225 grams) butter at room temperature 
1 teaspoon vanilla extract 
2 cups (about 15 ounces/430 grams) nonpareil sprinkles for decoration (I used 1 cup raw sugar)

Method:
For the vanilla dough:
Combine flour, sugar and salt and mix on lowest speed just to blend. Stop the mixer and place the butter on top of the flour mixture. Wrap a kitchen towel around the mixer bowl to prevent the flour from flying out of the bowl. Mix on the lowest speed just until it starts to appear lumpy. Stop the mixer and add the vanilla. Mix on the lowest speed just until the mixture is combined. Transfer the dough to a bowl, cover and refrigerate for 15 minutes. 

For the chocolate dough: Use the same instructions above, placing the flour, sugar, cocoa powder and salt in the bowl and mixing on the lowest speed to blend. Add the butter and proceed as above, then add the vanilla. Transfer the dough to a bowl and if too soft, cover and refrigerate for 15 minutes.

To form into logs: 
Divide the vanilla dough into thirds, with each piece weighing about 7 1/2 ounces (215 grams. Divide the chocolate dough the same way. You will work with one-third of each dough at a time. 
On a piece of parchment or clean work surface, flatten one piece of vanilla dough into a 7" x 5" rectangle. Repeat this with a piece of the chocolate dough.
Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5".
Place one half on top of the other half to create 4 layers. (You may need a dough scraper to help with this.) Press or roll the stack into a 9" x 4" rectangle.
Cut the stack in half lengthwise to create two 9" x 2" pieces. Place one piece on top of the other to create a long narrow stack with 8 layers. Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x 2”. Set aside. Repeat this process with the remaining pieces of each dough to form two more logs.

Compress each log with your hands so it is compact, gently rolling back and forth until the log is round and uniformly shaped. Roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for a few hours to chill thoroughly. When ready to bake, preheat oven to 325 degrees.Use a sharp knife to cut generous 1/4” slices and arrange 1/2" apart on baking sheets lined with parchment or a silpat. 

Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 - 12 minutes. Cool completely on wire rack.
Cookies can be stored in an airtight container at room temperature for up to 10 days.

Some bench notes from Pastry Studio that are worth paying attention to:
-The logs of cookie dough can be frozen for up to one month. Instructions say to thaw in the refrigerator for several hours or up to overnight before baking. 
- Work on parchment paper to make the handling of the dough easy. This makes it easier to roll and every time you need to move the logs of dough, you simply lift the parchment and the log maintains its shape.
- You can make each dough in a food processor and they'll come out fine. Start with the vanilla and then make the chocolate. Just be sure not to overmix.

50 Women Game Changers in Food: #18, Clotilde Dusoulier

This is the first Game Changer post on a blogger. It ought to be interesting for the next month because for some reason, Gourmet listed four of them in a row.
I'm of two minds about including them on the list; have they had the experience and been involved in the culinary world long enough to be included on this impressive list of 50 world-wide game changers? And if so, do you think four spaces on a list of 50 is just about right? Can you imagine the debate that went on about this?
Of course real talent should be recognized and rewarded no matter the age. Everyone has to start someplace and these girls began blogging for fun, just as we have, and their blogs have resulted in successful (probably surprising themselves as much as anyone else) careers.

The food blogs have amassed an enormous internet audience and their influence is spreading through the entire culinary landscape, whether the old guard likes it or not. And let's face it: a lot of them do look down their noses at bloggers; they better get with the program as food blogging is here to stay and will continue to grow. (Remember what Julia Child said about Julie? “Julia said, ‘I don’t think she’s a serious cook.’ ”) So I think the best of the bloggers deserve recognition, but I did give a thought to other innovative women chefs who were ignored. I'd be willing to bet if I asked my daughter if she knew who Clotilde Dusoulier was she would say no. She's a foodie, a super cook, but not a food blogger. It's an interesting conundrum, isn't it? (And no, she'd never heard of her.)

So our first food blogger Game Changer is Clotilde Dusoulier. She certainly qualifies as being young (early 30's) but as well, you can't deny she has become an influence in the culinary blogging world. Her Chocolate & Zucchini blog is widely read and Clotilde has made a big name for herself. I doubt when she began blogging, she would ever have imagined how her life would change. 

Clotilde was born and raised in Paris, where she studied to become a software engineer. Following graduation she worked in the Silicon Valley for a couple years and this is when her interest in food and cooking began. When she returned to Paris in 2003, she started her blog, Chocolate & Zucchini. Its success led to a second career in food writing. She eventually gave up her engineering job to try a writing career full time. Four years after she began blogging, she published a book based on her blog. Then another in 2008. She also worked to update the classic of French cookery, first published in 1932 called I Know How to Cook, Je Sais Cuisiner.  And now, her most recent, a book she has edited called The Art of French Baking which is to be released in November. 
Her hopes for the future? A family seems to be foremost, more books and she'd like to mentor young talent.

Now for those of you thinking this recipe for fregola and zucchini sounds familiar, it is. I've posted it before and it's worth repeating. A lot. I serve it frequently and it's always a big hit. Creamy, nutty and cheesy and altogether fabulous. And when I first saw it posted on Chocolate & Zucchini years ago, fregola was new to me, so in addition to a great recipe, I was introduced to an unusual pasta that I continue to use often. 

A month or so ago, I had company coming and I paired this dish with quail fromD'Artagnan. What a perfect dinner.

Fregola Sarda with  Zucchini and Pine Nuts
From Chocolate and Zucchini, October 5th, 2004 post

Ingredients:

3 small and slender zucchini

2 cups cooked fregola sarda 

2 handfuls of pinenuts, dry toasted

2 ounces parmesan cheese (or more)

olive oil

salt

herbes de provence 

Method:

Wash and slice three zucchini very thin. Sauté in a bit of olive oil, with herbes de provence to taste and just enough salt to bring out the zucchini flavor. Add the fregola and pinenuts. Grate liberal amounts of parmesan on top and mix in. Serve warm. Serves 2 with leftovers for lunch.

How I cooked the quail:

Preheat the oven to 350 degrees 
Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes.

Join Mary from One Perfect Bite and all the other participants in this fun series.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets 
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Kathleen Van Bruinisse - Bake Away with Me 
Kathleen - Gonna Want Seconds
Martha - Lines from Linderhof
Amy - Beloved Green
Linda - Ciao Chow Linda
Nancy - Picadillo

Maple Scones

When I start seeing pumpkin and maple recipes I know fall has arrived. In Florida, it's difficult to tell. We'll have heat for another couple months yet. A cold front is suppposed to go through soon (which in South Florida-speak means the temps will lower from 90 to 84.) but still, I'm in fall mode, just reading what all of you are posting.

I adore scones. All kinds, all flavors and make them all the time. This recipe, found on Luisa's blog, is a winner. Love that maple flavor with the pecans. Sheer heaven with a little butter OR if you happen to have some, my father's favorite: maple cream. Luisa made them pie-shaped. I just used my biscuit cutter. Your choice.

Samuel Sewall Inn's Maple Scones
Via Luisa at The Wednesday Chef

Ingredients:
1 cup whole wheat flour
1 cup white flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter
1/2 cup chopped toasted walnuts or pecans (I used pecans)
1/3 cup pure maple syrup
1 large egg
2 tablespoons milk or as needed

Method:

Heat oven to 400 degrees. In a large bowl, combine both flours, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissor-fashion, cut butter into flour mixture until it resembles fine crumbs.

Add nuts. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto Silpat-lined baking sheet (I used parchment paper) and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.

Bake until golden brown, about 25 minutes. Immediately remove from baking sheet and carefully separate. Serve warm. Makes 8 scones.