What Man Wants: BBQ Ribs

A few days after my son started his gym routine, my husband joined in, and now about four-five times a week we have a family night out at the gym followed by a nice home made dinner.  
Last night, while I was driving, teenager and husband had this conversation:

Teenager: Oh, did you see that cool car Mercedes SLS AMG?! That car is a super chick magnet!- exclaimed he, turning his had.

Husband: You said that Mercedes is not a cool car anymore.

Teenager: Not that one. It costs around $200,000, and is one of the best muscle cars,- said he, going into technical details.

Husband (after teenager finished his flow of technical eloquence): What other cars are cool?

Teenager: Toyota's Prius is cool. A new generation of chick magnets, - declared he, proudly.

Husband, articulating slowly: Why Prius?

Teenager: Many girls are all about protecting the environment. Being sustainable and green for them is like a new fashion.  Prius fits in their environmental set of mind. I am telling you, Prius is a new chick magnet! I know, - and nodded his head as an expert.

Both, husband and I, tried hard to hold a sudden urge to laugh. 

***

BBQ Ribs "Kissed by smoke, hugged by sauce, licked by fire..." 

There's no recipe for those ribs, mainly the process. Technically, it's not BBQ as  I made it in the oven.  
I marinated meat in herbs and spices with a little liquid smoke,  wrapped the ribs in a  foil and refrigerated for 24 hours. 
Then I baked the ribs at 200 F (95 C) for 4 hours. 
After the ribs had been in the oven for 4 hours I opened the foil and increased the temperature to 450 F (235 C) and let it brown for another 20-25 minutes. 
That's when you can baste the ribs with the BBQ sauce, but the husband doesn't like it, hence I serve the sauce on the side.  
Take the ribs out of  the oven, cover with a foil and let it rest for 15 minutes.  

Meal that fits a supermen....

See you,
Marina

Biscotti di Polenta

Polenta and Chia Seeds Biscotti

A couple of weeks ago, when I picked up our teenager after his soccer practice (football for the rest of the world outside the US), we had this conversations:
Me: How was your day at school? What did you learn?
Teenager: OK. Things. 
Me: What did you do today at your soccer practice? Did you play?
Teenager: No, we just did some drills. I am tiered, we had to run 45 circles (4.5 miles) because ten students didn't bring their white tea shirts...
Me: And everyone had to run?!...
Teenager: Yes, but they definitely will bring it next time,- said he grinding his teeth, then asked: did you go to the gym today?
Me: Yes, you know I go in the mornings. Why?
Teenager: Can you drive me to the gym?
Me, puzzled, and after the pause: "O...K... but didn't you just said that you are tiered after running 4,5 miles?
Teenager: Yes, but we don't have to go right now, we can go in an hour.
Me: Well, let me know in an hour and we'll go if you still want it,- thinking he would fell asleep, probably, first thing after he gets home.
And he did, but not for the long: one hour later we were on our way to the gym. I already had my workout for the day, yet another mile or two wouldn't hurt, was my though, and teenager is tiered and we'll be out off the gym in 20-30 minutes. 
Little did I know... I run an extra 5 miles that day (in addition to my morning 3 miles run and a workout) while teenager was pumping iron to build his muscles, and... ready for this? I wasn't... run another 3 miles! 
I am impressed by their energy level and endurance! Was I the same when I was sixteen? :)
Since then, we go to the gym almost every day, sometimes I make even two trips because I really love my morning yoga class. 
So, how does this all relates to the biscotti, you would say? Here is how: we burn more calories, which means we need more calories... which means we can have something sweet more often without contributing to a waist line... Which means I have no more excuses not to bake... :)

I love my biscotti with a milk...

***

Polenta and Chia Seeds Biscotti

Recipe is adapted from the book 'Dolce Italiano' by Gina DePalma

3 1/4 cup unbleached all-purpose flour
1 cup instant or fine polenta
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
4 large eggs
3 large egg yolks
2 teaspoon vanilla extract
1/3 cup chia seeds
1/2 cup sunflower seeds
Zest of a whole lemon
juice of half of the lemon (about one tablespoon)

1. Combine together the flour, polenta, baking powder, chia seeds,  and salt and put aside.
2. Cream the butter and sugar (in the stand mixer fitted with the paddle attachment) until light and fluffy. 
3. Scrape the bowl, and start adding the eggs and egg yolks, one at the time, mixing well after each addition.
4. Add vanilla extract, lemon juice and lemon zest, and mix well.
5. Add  dry ingredients and mix on low speed until everything is incorporated, then add sunflower seed and give it a final mix.
6. Cower the bowl with the dough with the plastic wrap and refrigerate for 2 hours.
7. Preheat the oven to 325 F (165 C) and prepare two baking sheets: line it with parchment or oil it.
8. Flour your hands and place the dough on a well floured surface. Divide the dough in  3-4 equal portions and form long 10-12 inches logs and about 1 1/2 inch in diameter, and place them in the baking sheets, leaving a space between logs of 3 inches.
9. Glaze the logs with the egg white, and sprinkle with sugar (optional).
10. Bake logs for about 30 minutes or until it's golden brown.
11. Take the logs from the oven, let them cool. When it's cool enough to handle, slice biscotti with serrated knife on angle into 1/2 inch slices (or as thick as you like).
12. Place the slices in one layer on the baking sheet again, and bake in reduced to 200 F (95 C) for 30-35 minutes. Adjust the time if you cut your slices thinner.
13. Cool it completely and enjoy for up to two weeks in an airtight container (never happened in my family: three days is max we have this biscotti around!)

***

An eye pleasing "bouquet"...

Do you have a baking story to share? 

I would love to hear it!

See you,
Marina