Guest Chef
Karen Verk’s
Karen Verk’s Bake: Dessert Co. espresso biscotti
At the Tour de France this past July, Karen Verk was struck by the specific modifications the pros had made to her company’s bikes. Michael Matthews, for example, had a 140-mm-long stem on his Cervélo S5. “It’s pretty spectacular to be able to see the small changes that the pro riders make so the bikes perform even better,” Verk says. “Anywhere they can save a watt or two is significant to them.” Not long after, the executive project co-ordinator at Cervélo got an S5 of her own. She runs a 90-mm-long stem.
Years before Verk came to Cervélo, she made sure things ran smoothly at a wholesale bakery in Toronto. Verk, with her mother and brother, both trained pastry chefs, started Bake: Dessert Co. in 2001. “I decided to join them by running the office,” Verk says. “In my time there, I definitely baked every product that we put out, even though I was in the office doing more operations work.” Verk still bakes when she can find the time. At the Toronto launch of the Cervélo P3X this past March, the company kitchen was transformed into a café, which included squares and cookies by Verk.
In September, there was a similar event. Members of
Team Sunweb visited the “Cervélo cafe.” Matthews was able to sample Verk’s baking before heading off to win the Grand Prix Cycliste de Québec.
This past August, Verk participated in the Northern Pass charity ride, which raises funds for the Princess Margaret Cancer Centre. Before the event, she wasn’t sure if she’d take on the 160-km ride that looped through the Muskoka cottage country north of Toronto, but she did complete the century ride. Also this past summer, Verk joined Cycle Toronto, an advocacy group i n the city. She was particularly taken by the organization’s support of some new cycling infrastructure that could connect the western suburbs with the east. “When I learned about it, I joined the committee,” she says. “I am volunteering my time because I think safer roads in the greater Toronto area will get more people out riding.”
Ingredients
½ cup (115 g) butter
1 ½ cups (200 g) sugar
2 eggs
85 g semi-sweet chocolate, melted and cooled
60 ml espresso, brewed
1 tsp coffee extract
2 ¾ cups (460 g) all-purpose flour
2 tsp (10 g) baking powder
1 tsp (5 g) salt
85 g semi-sweet chocolate, chopped ¾ cup (110 g) almonds, chopped
¼ cup (15 g) espresso beans, chopped
Directions
1. Heat oven to 350 F.
2. Cream butter with sugar and eggs.
3. Beat in melted and cooled chocolate.
4. Beat in brewed espresso and coffee extract.
5. Sift flour, baking powder and salt together. Add to mixture. Beat until well blended.
6. Mix in chopped chocolate, almonds and chopped espresso beans.
7. Divide the dough in half. Shape into long rectangles, roughly 3" wide and ½" high.
8. Bake 20 to 30 minutes, or until biscotti begins to brown on the edges. Cool 10 minutes.
9. Cut logs into ¾" slices.
10. Put slices back onto cookie sheet bake for another 20 minutes.
Makes 42 cookies