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!