Author: Michael

Posted on » by Michael » Theme:

Chocolate Hazelnut Biscotti

Chocolate Hazelnut BiscottiYield: 3 dozen cookies

Ingredients
• 2 tablespoons (28 grams/1 ounce) unsalted butter, slightly softened
• 1 cup plus 1 tablespoon (212 grams/7.48 ounces) sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 plus 2 tablespoons (170 grams/6 ounces) all-purpose flour
• 1/2 cup plus 2 teaspoons (52 grams/1.83 ounces) unsweetened cocoa powder
• 1 teaspoon instant coffee powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 3/4 cups (227 grams/8 ounces) hazelnuts, whole, toasted
• 3/4 cup (130 grams/4.59 ounces) semisweet chocolate chips
• 1 large egg for egg wash

Procedures
1. Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.

2. In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.

3. In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.

4. Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

6. Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.

8. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.

10. Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300ºF.

11.Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.

12. 9Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.

Posted on » by Michael » Theme:

Chicken Pot Pie with (Granular) Cornbread Crust

Filling:

◾1 Tbsp. olive oil
◾1 Tbsp. unsalted butter
◾1 medium Onion , chopped
◾1/4 cup flour
◾2 cups chicken stock
◾2 cups chopped Roasted Chicken (I used 3/4 lb boneless skinless chicken breast that I simply sauteed in a pan and then chopped)
◾1/2 cup frozen sweet petite peas (optional corn and celery- about 1/2 cup each) (oops, missed that)
◾1 potato , diced and boiled (I roasted 1/2 of them)
◾1 1/2 cup chopped, cooked carrots (I roasted 1/2 of them)
◾1/2 tsp. salt
◾Cracked pepper
◾Dash of Tabasco® sauce

Crust:
◾3/4 cup white or yellow cornmeal (should be whole grain)
◾3/4 cup flour
◾1 Tbsp. baking powder
◾1 1/2 Tbsp. sugar
◾1/2 tsp. salt
◾3/4 cup milk
◾1 large egg
◾2 Tbsp. canola oil

Directions:

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Enjoy!

Posted on » by Michael » Theme:

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:20 minPrep:20 min
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Yield:6 to 8
salad
Ingredients
4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper
Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil

Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.