Spiced Biscotti

I've tried an assortment of Biscotti recipes over the years and am usually disappointed by the texture. This recipe is from my daughter, Andee's, favorite baking cookbook, Baking Illustrated, and the recipe in my opinion is exactly as it should be, very flavorful not rock hard but with a pleasant crispness when you bite in. They tested numerous recipes and decided that the major difference is the fat used (or not) and if eggs are added. The more traditional recipes, like this one, contain whole eggs but no fat/butter. Biscotti's plain dough adapts beautifully to literally dozens of flavor combinations so try adding your own nuts, dried fruits, spices, etc. We spiced up this first one, Spiced Biscotti, even more and added the chocolate. The second variation is our own, Chocolate Cherry Biscotti. Biscotti must be completely cooled before storage but will then keep beautifully for at least a week and up to a month if stored properly. They also freeze well.

This recipe looks really long but it's fast and easy... but a long baking time.

Spiced Biscotti
2 cups unbleached all purpose flour
1 tsp. baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
1/4 tsp vanilla extract
Optional: 1 Tbsp instant coffee dissolved in 2 tsp water, or strong brewed coffee
2 tsp (scant) black pepper
1 tsp ground cloves
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
1 1/2 Tbsp fresh ginger, grated
1/8 tsp allspice
1/4 tsp salt
2 cups (12 oz) semi-sweet or extra dark chocolate chips

Adjust an oven rack to the middle position and heat the oven to 350°. Line a large baking sheet with parchment paper or spray with non-stick spray. Whisk the flour, baking powder, spices and salt together in a medium bowl. Set aside.

Whisk the sugar and eggs in a large bowl to a light lemon color; stir in the vanilla and coffee. Sprinkle the dry ingredients and fresh ginger over the egg mixture, then fold in until the dough is just combined. Do not over mix. Fold in chocolate chips.

Halve the dough and turn both portions onto the prepared baking sheet. Using lightly floured hands, quickly pat and stretch each portion of dough into a rough 13 by 2" loaf, slightly mounded along the length. Place on the baking sheet, pat smooth. Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Remove baking sheet from oven and place on a wire rack.

Cool the loaves for 10 minutes; lower the oven temperature to 325°. Use a wide metal spatula to transfer the loaves to a cutting board and using a serrated knife, cut each loaf diagonally into 3/8" thick slices. Stand the slices up on the baking sheet with a little space between each and return them to the oven. Bake until crisp and golden brown, about 15 more minutes. Transfer to a wire rack and cool completely.

Variation #2 Chocolate Cherry Biscotti

Eliminate the pepper, cloves, cinnamon, gingers, allspice and coffee from the above recipe. Chop approximate 1 cup of dried sour cherries and add with the chocolate chips. Proceed as above.

Let me know if you land on a completely awesome variation!!

Hearty Sausage Soup a la Kathleen

Served to rave reviews at my Portland Book Group, I thank Kathleen for this hearty, tasty, easy recipe! Serves 5-6

1 lb. chicken sausage (some spicy, some mild, depending on your taste, or just sprinkle in a little red pepper flakes)
1 medium onion diced
2 garlic cloves minced
2 large carrots diced
1 large red potato diced
2 tsp. (I use more) Italian seasoning
2 cans chicken stock (14 oz ea)
1 can white beans (undrained 14 oz) - garbanzo and/or cannallini beans

Saute onions and garlic with sausage until browned. Add carrots, potatoes, and seasonings and cook 3 minutes - or more. Add remaining ingredients and bring to a boil. Reduce heat and simmer until it is done to your liking. Season with salt and pepper. Serve with grated Romano cheese and fresh cilantro.

Summer Peach Cake

I found this recipe online and it's a BIG hit, where ever I serve it. I can't believe how easy it is. Not too sweet and bursting with fresh peach flavor.

3 ripe peaches (cling and freestone are both fine or substitute nectarines)
3/4 teaspoon freshly ground nutmeg
1 cup sugar
6 tablespoons softened unsalted butter
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond flour, you can find this at Trader Joe's (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Turbinado Sugar, for topping the cake, or just use regular sugar.

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan. (I use a springform pan.)

Cut the peaches in half and remove pits, then chop roughly. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.

Lightly press the peaches into the top of the cake. (There’s really no need to arrange them fancily, as they’ll sink into the cake as it bakes. Completely cover the top of the cake with peaches, cramming them in) Sprinkle turbinado sugar over the top of the cake; you’ll need about 2 tablespoons.

Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

Summer-in-Portland Blackberry Galette

For the 4th summer in a row we have picked wild blackberries in 3 different patches, none more than 2 miles from our house. It's best to go first thing in the morning, before the sun comes blazing, and your arms and back get tired before you swelter from the heat. Andee got me started but now Charlie comes along (if you don't pick you don't eat) and sometimes friends. This year was a bonanza year, the best berries ever... maybe all that rain, but I've realized that the smell and taste of fresh wild hand-picked blackberries has become synonymous in my mind with summer in Portland, however brief it is. Once you have the berries picked and have forgotten all about those nasty thorns, it's time to enjoy the bounty. Andee introduced me to the concept of the galette and I think of it as a short cut pie... just as good but so quick and easy. I just put one together in 10 minutes. 6-8 small servings.

The Crust
Granted, you have to have a pie crust and I've decided my Mom's old recipe made with real lard, still can't be beat. The best part is the recipe makes 5 crusts so you can freeze the extras. When you want a galette just thaw and roll out. So, roll out your crust to about 10 or 11"...it's more interesting if it's not all even, or unroll your store-bought one. Place on a cookie sheet, I use a round pizza pan.

The Berries
This part all depends on the berries.
To 3 heaping cups of berries you want to add:
1/4 cup sugar, more or less if the berries are tart or sweet
1 Tbsp flour, more if the berries are really juicy
1 tsp almond extract (optional)

Mix carefully and mound in the center of the crust, dot about 1 Tbsp of butter here and there on the berries. Carefully fold the crust up around the berries, forming pleats as you go, and gently mold the sides up with your hands. You do not want any tears or holes to let the delicious juice escape while cooking so be careful. Brush the crust with a beaten egg yolk and sprinkle with sugar (large granules if you have it but regular works fine). Bake at 375° for 30 to 40 minutes until the crust is gold brown and the juices are bubbling.

Oven Risotto with Lemon, Chicken and Arugula

This lemony risotto requires virtually no stirring, so you can spend a few minutes getting it ready and then leave it alone until the very end. If Meyer Lemons are available use those, but feel free to substitute regular lemons. You can leave out the chicken and place a piece of grilled salmon atop the risotto before serving. It's fantastic with the lemony rice. Adding chopped tomatoes at the end is also an option, for a little color. From a good friend and wonderful cook, Marsha Godfrey.

2 tablespoons olive oil
1 small onion, diced
half the meat from a rottisserie chicken, cut into bite-size pieces
1 1/4 cups carnaroli or arborio rice
1/4 cup freshly squeezed Meyer Lemon juice (from about 2 lemons)
3 cups chicken broth
3 tablespoons butter
1/2 cup grated Parmesan cheese, plus more for garnish
lemon zest from 1-2 lemons (I used 1 1/2)
3 cups baby arugula or spinach leaves
1 1/2 cups frozen peas
-- Kosher salt and ground black pepper or red pepper flakes, to taste. I added about 1/4 tsp cayenne before it went in the oven.

Instructions: Preheat the oven to 400°F.

In an ovenproof stockpot or Dutch oven over medium heat, warm oil until hot but not smoking. Add onions and let cook untouched for 2–3 minutes. Stir and continue to cook for another 2–3 minutes, mixing occasionally. Season with salt and pepper, then stir in the rice until completely coated with the oil.

Add lemon juice and let boil until completely evaporated, about 1 minute. Stir in the chicken broth, cover, and stick the whole pot into the oven. (a little cayenne, optional) Cook until most of the liquid has been absorbed, about 30 minutes.

Remove pot from oven, and stir in the chicken, peas, butter, Parmesan cheese, lemon zest, arugula/spinach and 1/2 cup water. Season to taste with salt and pepper and let stand for 5 minutes. (I had to add just a little more water to get the right soft consistency) Serve with extra Parmesan for grating at the table.

Per serving: 517 calories, 34 g protein, 41 g carbohydrate, 23 g fat (10 g saturated), 99 mg cholesterol, 374 mg sodium, 2 g fiber.

Black Rice Salad with Asian Dressing

From my friend Judy Shabert, served up with beets-from-her-garden salad and first-of-the-season artichokes. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box.
Serves 4-6 as main course. Can be served sans tofu as a side dish.

3 cups cooked black rice (or Lundberg's Japonica rice, follow package directions (1 cup uncooked)
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.

2. Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.

3. Just before serving, toss with the vinaigrette.


Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don’t toss the tofu with the soy sauce until you’re ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing.

ASIAN DRESSING
This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.

1 garlic clove, finely minced or puréed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

1. Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

Yield: Makes 2/3 cup.

Advance preparation: This dressing keeps for several days in the refrigerator.

Citrus Almond Cake

1 small to medium orange
1 lemon
6 oz raw almonds (approx 1 1/3 cups)
1 c. all purpose flour
1 Tbsp baking powder
4 large eggs
1/2 tsp salt
1 1/2 c. sugar
2/3 c. olive oil
1 tsp anise seed, crushed
1/4 c. apricot preserves
whipped cream optional for serving.

For glaze*:
1/3 c. apricot preserves
1/8 c. fresh lemon juice
*Bring to a simmer in a saucepan, then brush onto warm cake

Place orange and lemon in a saucepan and cover with water. Bring to a boil and simmer for 30 minutes, covered. Meanwhile, heat oven to 325°, put almonds on a sheet pan and roast until well toasted, about 15 minutes. Cool almonds and then process in food processor until finely ground. Remove orange and lemon from water and cool for several minutes. When cool, remove rind and seeds from lemon, and just the seeds from the orange. Add to food processor and pulse until finely chopped, almost a paste. Raise oven heat to 350°. In a separate bowl combine flour and baking powder. Set aside. With mixer beat eggs and salt until foamy. Add sugar gradually, beating well. Fold in flour mix, then add ground almonds, citrus, apricot preserves, crushed anise and olive oil. Mix to combine. Pour into greased 9" spring-form pan and bake for about 1 hour. Prepare glaze and brush glaze onto warm cake while still in pan. When cool, remove sides and slide cake onto serving plate. Serves 10-12

Roasted Chicken and Butternut Squash Soup

This is so delicious...and easy! My friend, Anne, served it for book group lunch and everyone raved. Same thing when I served it to friends for dinner. Yum! I'm already looking forward to the leftovers. Serves 4.

4 bone-in, skin-on chicken thighs
1 med. butternut squash (2 1/2 lbs.), peeled, seeded and diced med.
1 med. onion, diced
2 T. olive oil
Salt and Pepper
4 c. chicken broth
1/4 t. cumin
1/4 t. coriander
1 T. lemon juice
Choice of garnishes: cilantro, fresh herbs, pine nuts, etc.

Heat oven to 425. In roasting pan, toss together chicken, squash, onion, and oil.
Season w/ salt and pepper.
Roast 30 min., or til cooked through
Put chicken on plate to cool.
Transfer squash and onion to soup pot. Add broth, cumin, and coriander.
Bring to a simmer over med-hi heat.
Mash or blend some squash til soup is thick and chunky.
Discard bones and skin from chicken, add meat (cut into bite-size chunks) to soup.
Stir in lemon juice and season w/ salt and pepper to taste.
Heat through and serve with garnishes of choice. (cilantro and pine nuts are good)

Wild Rice and Corn Chowder

A family favorite.

1/2# bacon
2 small onions, diced
1 large bell pepper (colorful), diced
4 stalks celery, sliced
8 oz. raw wild rice
1 1/2 qts. chicken stock (homemade, preferably)
3 cloves garlic, minced
1 Tbsp thyme
1 Tbsp basil
1/2 tsp (+ or -) crushed dry red pepper flakes
1 lb. corn (I use TJ's frozen white corn)
1 1/2 pints half & half (or part whole milk)

In a large skillet sauté bacon until nearly crisp. Add onions, bell pepper and celery and sauté with bacon 5 minutes. Drain off fat.

In a large soup pot, combine rice, stock, bacon and vegetavel mixture, garlic, thyme, basil and crushed red pepper flakes. Cook over medium heat for 1 hour or until rice is done. Add corn and cream and cook 15 minutes more. Salt to taste. Serves about 8.