Biscotti Day

I am not a morning person.  I would rather stay up till 2 a.m. and sleep till 9 or 10, but my life doesn't really work that way.  I have to find a way to make getting out of bed very worthwhile.  Coffee, biscotti and knitting are most compelling.  My dear husband is a morning person, so he makes us each a cup of Nespresso, and we have our ration of biscotti (one per person per day - no exceptions), and I knit while he looks at the news on his phone.  It's come to be my very favorite time of the day, and it almost makes me want to get out of bed.  Almost.

For the past couple of days we've been out of biscotti, which is entirely my fault because I am the biscotti maker.  The jar has been sad and empty, and I've ignored it.

Biscotti are not hard to make, but it's time consuming, and I haven't had an unencumbered stretch of time in the last week.  The coffee and knitting time has been great, but I've definitely missed the biscotti, so today I decided to take the time and bake 'em.

There are so many recipes out there, and I've tried a bunch, but this one has been my favorite starting point.  I've made a few changes to that I'll share with you as we go along.  The dough is no harder than most any other cookie recipe.

First thing you need to do is toast the nuts.  I use whatever nuts I have on hand.  Usually pecans or walnuts, or in this case, a mix of both. They don't have to be toasted, but I think they taste better if they are.

I keep nuts in the freezer, and put them right from the freezer onto a baking sheet and into the oven and set the oven to 350.  The nuts cook slowly for the 5-10 minutes it takes the oven to preheat to 350 degrees.  I usually check them after 5 minutes and then after 8. They're done when they look all toasty and start to smell heavenly.

The food processor is a bit of overkill for me, and I broke my processor bowl a year ago anyway, so I chop them up by hand.  They should be fairly fine - you  want to know there are nuts, but if the pieces are too big, they can make it difficult to slice them after the first baking.  You can get a sense of the size by the 1/2 tsp measure in the photo.

Set the nuts aside.  Measure out the dry ingredients and the chocolate chips, and set them all aside.

On to the dough.  I tried butter the first few times I made this, but the dough spread too much - even when I refrigerated it for an hour before baking, so I use butter flavored Crisco.  Don't judge. In an A/B comparison, we all liked the Crisco version better.   Combine the sugar and shortening in you mixer.

 Cream them together -  you're not looking for light and fluffy here - just incorporated

Beat in the eggs one at a time and add the vanilla and almond extracts.

Then add the cocoa powder, dry ingredients, and chocolate chips and nuts.

You'll need two large baking sheets lined with parchment.  

Divide the dough into 4 parts, two per  baking sheet, like this.

Shape the dough into logs 17 inches long and 3 inches wide. If you find the dough is sticky, dip you hands in cool water.  Shaping the dough will be much easier.

Pop them into your preheated oven and bake for 35 minutes.  

Take the pans out of the oven (leave oven on) and let the loaves cool for 15 minutes.  This cooling is so that the loaf is not too tender and holds together a little better when you slice it.  They look like this when they're done.

Transfer the baked loaf to a large cutting board.  Slip the parchment paper out from underneath and put the paper back onto the baking sheet.  Slice the loaf into 20 to 24 pieces.  There will be breaking - especially around the edges.  Consider those bits your own personal treat and be glad of them.

Put the slices back on to the baking sheet, with cut side down.  Like so.

Biscotti is Italian for twice cooked, and you cook to bake it twice (Biscotti , that's why it's called biscotti, and yes, I know that biscotti is plural)  

Chicken Tikka Masala

This is one of my son's favorite recipes. When I ask him what he wants for his birthday dinner, this is what he asks for.  Actually she 

1. For the chicken:
• 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
• 1/4 cup plain whole-milk Greek-style yogurt
• 2 tablespoons peanut oil
• 2 teaspoons fresh lime or lemon juice
• 1 large clove garlic, minced
2. For the sauce:
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne
• 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large white onion, finely chopped
• 1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
• 3/4 cup water
• 1/2 cup heavy cream or half-and-half
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
3. For serving:
• Naan (Indian flatbread) and/or cooked Basmati Rice

Preparation

1. Marinate the chicken:
1. Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
2. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
2. Make the sauce:
1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
3. While sauce is simmering, cook chicken:
1. Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
2. When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
4. To serve:
1. Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice .

Cook's Notes:

•If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe. •If you are really short on time, substitute the meat from a rotisserie chicken.

Black beans with Sofrito

My darling husband loves black beans, and I just happened to have a ham bone left over from Easter, so this was perfect.  

• 2 green peppers, stemmed and seeded
• 10 garlic cloves
• 1 pound dried black beans, rinsed and picked over to remove any stones
• 1 smoked ham hock
• 2 bay leaves
• 5 teaspoons salt, or to taste
• ¼ cup olive oil
• 3 T  slices thick bacon, cut into 1/2-inch pieces
• 1 large yellow onion, diced
• 1 jalapeño, stemmed and finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 3 tablespoons Sherry vinegar
• 1 tablespoon turbinado or other brown sugar

Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.

Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.

When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 2 cups of beans to the blender and puree them and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.

Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve.

Salmon for a crowd

This is my favorite way to cook salmon - it's especially nice for a crowd because it's easy to double or triple the sauce for as many fillets as you need and you can make everything in advance and just pop it in the oven for 12 minutes when everyone gets there.

For 4 4-oz salmon fillets

Pre-heat oven to 425 degrees

2 Tbs Honey
1 1/2 Tbs Soy Sauce
1 1/2 Tbs Lime Juice
2 tsp Dijon Mustard
1 Tbs water
2 tsp oil
1 tsp grated ginger

Combine everything in a small bowl and set aside.

Dry fillets with a paper towel and place skin side down on a non-stick baking sheet about and inch apart.  I use a sheet of non-stick foil.  Spoon or brush the sauce mixture over the fillets and bake for 12 minutes.

That's it.  Honest.  It's that easy, and your guests will love it - family too.

Here's the recipe expanded for my book club - makes more than enough for 24 fillets.

3/4 c Honey
1/2 c + 1 Tbs Soy Sauce
1/2 c + 1 Tbs Lime Juice
1/4 c Dijon Mustard
1/4 c + 2 Tbs water
1/4 c oil
2 Tbs grated ginger

No need to increase the cooking time for 24 fillets - that's the beauty of this dish!