I had to make a batch of cookies to take to a holiday event, and decided to revamp my traditional biscotti recipe, adding pistachios, orange zest and dried cranberries (Craisins) to the recipe. The original, Anise-Almost Biscotti, are great biscotti, but I omitted the almonds and the anise and added the above treats. They were a hit.
Preparation: Position rack in center of oven and preheat to 350°F. Line1 baking sheet with parchment paper.
1 and 1/4 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
zest from two medium oranges (about 1 Tablespoon)
1/2 cup dried sweetened cranberries (Craisins)
1/2 cup coarsely chopped pistachios (unsalted, unroasted preferred, but it’s okay if you don’t have them that way. I buy mine at Trader Joe’s).
In mixer, mix sugar, melted butter, 3 eggs, vanilla extract, and orange rind. In another bowl, sift (or stir together) flour, baking powder and salt. Add flour mixture to egg mixture and stir on low speed, scraping when needed until well blended. Add dried cranberries and pistachios.
Glop half of the dough onto the parchment-lined cookie sheet. Dough is kind of gooey–so I used my spatula to shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Mine got a little wide, so the final biscotti were a little flat. Remember that, when you shape them. Space the logs 2-3 inches apart. (What you see here is a doubled batch.)
Bake logs until golden brown (logs will spread), about 35 minutes (a little longer than the usual biscotti). They should be firm to the touch. Don’t turn off the oven!
Cool logs completely on sheet on rack, about 20 minutes. I dragged mine over onto a baking rack by using the edge of the parchment paper, and tilting the cookie sheet a little bit.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Stand them on edge, as shown in the first photo. If you do it this way, you don’t have to turn them over, and you can get it all on one baking sheet. Bake 15-20 minutes. You want to make sure there are no doughy spots, and they are good and crunchy.
Transfer to rack and cool. These can be prepared 1 week ahead of your Big Party. Store in airtight container at room temperature. These have a melt in your mouth crispness that are typical of homemade biscotti, but unlike store-bought, they won’t break your jaw.
I had just read about this recipe in the New York Times that morning, and at noon, out of the blue, three relatives called to say they were coming by at lunchtime…from Utah…but don’t go to any trouble. We had just returned from a trip abroad, no food was in the house, the jet-lag was flaring badly, but here was this gift of a recipe, and with a few modifications I had it ready to go in no time. Make it. It’s delicious and quick.
1 pound angel hair spaghetti
3-4 pints cherry tomatoes, separated (cut about half of the tomatoes in half, and leave the rest whole–save about 1/2 cup of the halved tomatoes to sprinkle on top for garnish at the end. Truth: I forgot to cut them before I threw them in with the spaghetti and they were fine.)
zest of two lemons
1/3 cup olive oil
2 teaspoons salt
1 bunch kale or spinach (wash, cut out the stems and discard, and chop the rest)
Salt and Pepper to taste
Parmesan or other hard grated cheese, for serving (we use Pecorino-Romano)
Measure out 1 quart of water, and bring to a boil.
Add the boiling water to the pan with the spaghetti. Cover the pan and bring to a boil. Remove the lid and simmer for about six minutes. Occasionally use tongs to lift and separate the spaghetti so it doesn’t stick.
Correct seasonings, top with cheese and remaining 1/2 cup sliced tomatoes. Serve.
Everybody has this recipe and has made it for millenia, but I made my first batch of these this year, and wanted to put the recipe on this blog for future reference. I joke that instead of crushed cornflakes on top, we should put crushed statins, but then maybe you have to be of a certain age to get the reference. Let’s just say, I’ll try not to make these unless I’m going to share them.
Preheat oven to 350 degrees.
Saute ¾ cup diced onion in 3 Tablespoons of real butter, until the onion is transluscent.
Add 2 cloves garlic, minced, and then cook for another minute or two, but don’t let the vegetables brown.
In a large bowl, place:
1 (30 ounce) bag of frozen, shredded has brown potatoes — if frozen (mine were), poke at it with a sturdy spoon to break it up a little
1 (10.5 ounce) can condensed cream of chicken soup–fish out the big pieces of chicken meat
1 cup LITE sour cream
1 teaspoon salt
½ teaspoon ground pepper
1-1/2 cups cheddar cheese, shredded
Add onion mixture to the above and stir well until mixed. Keep stirring, keep stirring.
Melt 3 Tablespoons real butter, and add to 1½ cup crushed cornflake crumbs, about one-half of a small box. Stir to mix.
Place potato mixture into a 9 x 13″ pan, pressing firmly into place. Sprinkle 1/2 cup cheddar cheese over the surface, then spread the conflake crumbs over the top of that.
Bake for 90 minutes or until cooked throughout and bubbly.
Here’s a couple of photos of what was going on: