Thursday, February 08, 2007

Food Report

So...when I last wrote, I was preparing to go to the Lebanese lunch at St. Raymond's. As expected, it was quite good and a bargain. I had a spinach pie, a cabbage roll, rice and lentils, and flatbread for $6.80. For an extra $1.35, I had a piece of pistachio baklava. The 75-cent Lebanese coffee taunted me with its rich-looking color, but I had to pass of course.

Lest you think St. Raymond's doesn't offer the national dish of Lebanon, don't worry. Kibbeh is well represented in its fried, football-shaped form. I had a small bite of it, but that's waaaaayyyy too much meat for me.

The food is very tasty and all made from scratch by volunteers. The great-uncle of one of my co-workers told me that the taste of different dishes can vary from week-to-week, depending on who is in the kitchen. The great-uncle was fabulous - cute and little and funny. He encouraged us to come back, which I'm sure we will. Next time I will have some of the salads and the spinach with cracked wheat. Yum!

Also, I promised a picture and a recipe.

Here's the picture:



And here's the recipe:

Whole-Wheat Walnut-Cranberry Biscotti

vegetable oil, for baking sheet
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup walnut halves
1/4 cup cranberries (the recipe actually calls for golden raisins, but I prefer cranberries)
2 large eggs
1 tsp vanilla extract

Preheat oven to 350 F. Brush a baking sheet with oil.

In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and cranberries.

In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir until just combined.

On a lightly floured surface, shape dough into a loaf (1" x 2.5" x 7"); transfer to baking sheet. Bake until risen and firm, about 20-25 minutes. Cool completely on sheet and reduce oven temperature to 300 F.

Transfer loaf to a cutting board and cut diagonally into 1/4" thick slices. Place slices on baking sheet in a single layer. Bake, turning once, until dried and golden, 20-30 minutes.

Yum!

Have a great Friday!

2 comments:

Robin said...

I love St. Raymond's! It helps that my husband works across the street, although we haven't taken advantage of this convenience for quite awhile.

Clara Jane had her first lunch there when she was all of 10 months old. Who knew a Midwestern baby could eat that much tabbouleh? She thought it was the best thing ever.

djeh_b said...

I've always wanted to go there, but I eat my kibbeh raw. I would get it all the time at a great Evansville Lebanese retaurant.