Homemade Chocolate Fruit and Nut Biscotti

It was a wonderful Saturday morning and I caught myself thinking back about the bakeries in San Francisco, where I would do the marjority of my reading for classes. A typical trip to Tartine or Crepes on Cole would involve a mug of tea, either chai, vanilla jasmine, a smooth earl gray, or perhaps something floral, like hibiscus. Then, I would joyfully select a biscotti...that was my favorite pairing.

Over the last year, I have been learning how to make biscotti. It is my divine treat and quite a pricey one. My favorite one to purchase now is Irene's biscotti. It is sliced thin, full of flavor, and combined with fruit that caramelizes while baking....not too much but just enough to get a slightly chewy texture around the fruit, but remain otherwise very crispy....

After a few trials, I think I have it.
I promise you, this is a must try. It is delicious.

**Recipe adapted from King Arthur Whole Wheat Baking cookbook

Ingredients:

• 6 tablespoons butter
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups whole wheat flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped pecans or walnuts
• 1/4 cup dark chocolate chips
• 1/4 cup raisins and dried cranberries

Recipe:

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.

2) In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth.

3) Add the eggs and beat till the mixture is well combined. It may look a big coagulated, which is perfect.

4) Add the flour and oats, mixing to combine.

5) Stir in the chocolate chips, nuts, raisins, and cranberries.

6) Divide the dough into four equal pieces, placing them on the prepared baking sheet.

7) Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. (Yes, your hands will get a little sticky). Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.

8) Spritz the top of each log with water.

9) Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F.

10) Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife.

11) Place the biscotti back on the baking sheet, spacing them close together without touching.

12) Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven. Allow to cool completely on the pan (especially before storing, otherwise these will be soggy the next day).

Sweet and Spicy Black Bean Salad

For a festive start to the new year, we brought our friends together for a great bash. It involved some football, some delicious bites, followed by some soca music and tasty beverages.

In order to create something light, yet delicious, especially after many holiday parties, we made a menu of ginger-peach chicken with multigrain waffles, sweet potato fries, and black bean salad. The latter could be eaten alone or topped onto a chip.

All of the food was joyfully received (and eaten. I may even saw a licked serving platter.) Additionally, I received many complements on the black bean salad. especially as everyone was shocked by the sweet, tangy, and subtly spicy combination.

To satisfy the many questions, I have provided the recipe here for more to enjoy. Happy 2013!!

Sweet & Spicy Black Bean Salad

Ingredients:

2 cans - reduced sodium black beans
1 can - whole kernel sweet corn
1/4 cup mild salsa
1 tsp garlic powder
2 tsp red pepper flakes
1/4 tsp adobo light
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1/4 tsp habanero hot sauce
1 splenda packet or sugar substitute
1 tsp lime juice

1/2 red onion, diced
1-2 tsp cilantro, fresh & finely chopped

Recipe:

(1) Drain and rinse the black beans and corn kernels. Set aside.
(2) Mix the salsa, diced cilantro, hot sauce, lemon and lime juices, black pepper, splenda, garlic powder, and adobo until well combined.
(3) Combine the black beans, corn, diced red onion, and spiced salsa.
(4) All to marinate for 4 hours to overnight in the refrigerator.
(5) Garnish with cherry tomatoes or fresh cilantro sprigs and serve.

Berry Shortbread Bars

As an active member of various organizations, I often have to prepare a dish or light bite for socials and other networking events. With an over-flowing freezer and the need to clear some space, I pulled out a bag of frozen berries and decided to make a shortbread based bar, but incorporating a little granola (i.e. granola bars) to make this a quicker, easier, and more fiber-full treat. I was pleasantly surprised by the outcome. 

Berry Shortbread Bars

Ingredients:

Crust:
1 cup whole wheat flour
1/4 cup sugar or sugar substitute
1 pinch salt
1/2 cup fat free sour cream
1 1/2 chewy granola bars

Filling:
3 cups frozen or fresh blueberries
1/4 cup sugar or sugar substitute
1/2 tbsp lemon juice
1 tbsp whole wheat flour
1/8 tsp ground nutmeg

Topping:
2 tbsp butter
3 tbsp nonfat greek yogurt
1/4 tsp cinnamon
1/2 cup brown sugar or substitute
1 cup whole wheat flour

Directions:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 1 cups flour, 1/4 cup sugar, crumbled granola bars, and salt. I used the kashi vanilla almond bars because they are awesome and the flavor will not overwhelm the filling. An oat and honey granola bar would work also. Cut in the 1/2 cup sour cream until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Note: If the mixture is too sticky, add a little oatmeal and mix in until combined.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Meanwhile, prepare the blueberry mixture.
• Combine the 1/4 cup sugar or sugar substitute and nutmeg; sprinkle over the blueberries. Add the lemon juice. Set aside.
• Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Alternatively put in a mini food processor to make this even faster. Lastly, mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool before cutting into bars.

Moroccan Pickles: Using surplus home-grown goodness

I planted my first garden this year, or should I say my mom planted my first garden. I called will a "help me" plea. I didn't know how to use the hard-clay soil in North Carolina. I was use to the soft soil of Massachusetts. She was excited to visit and to help. I was thrilled and I have been reaping the benefits since. We decided to plant several herbs, including scallions, green onions, basil, thyme, and more. For the vegetables, I insisted on lettuce, so, of course my mom planted three different types, 4 heads of each. So you get the idea, when I would be satisfied with one or two plants of each vegetable or fruit, she went all out and doubled, sometimes tripled, the number. It has been terrific and so far controllable (however, this is only the beginning of the harvest season).

With extra herbs on hand, extra vegetables, I decided my first try at quick pickles using the recipe from Joy of Cooking plus several additional seasoning. Think Moroccan Sweet Pickles:

Moroccan Sweet and Spicy Pickles:

Ingredients:
1 tbsp whole mustard seeds
1 tsp Harissa
2 tsp lemon juice
1/2 tsp Cayenne Pepper
3 cloves garlic
black pepper
1 1/2 tsp salt
1 cup water
1/2 cup white vinegar
1/2 cup cider vinegar
1 cup sugar or sugar substitute (I prefer Stevia + Splenda)
2 dashes of garlic powder
Surplus veggies (I used cucumbers, green onions, scallions, zucchini)

Recipe: see the Joy of Cooking

Importantly, make sure to pre-clean and sterilize your mason jars before pickling. I usually do it the day before to have it ready for the process.