Healthy Mediterranean Cooking at Home

Category Archives: Pistachio

Pistachio-Basil Pesto

Ingredients

4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil

Directions

Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.

Keep processing until the mixture is smooth.

Fresh Tomato Pesto Tart

Press in the Pan Pastry Dough
1/2 teaspoon salt
2 cups All-purpose, Low-Carb or Gluten-free flour
1 cup shredded cheddar cheese
½ cup (1 stick) cold unsalted butter, melted

Directions

Heat the oven to 425 degrees Fahrenheit.
Pour the flour, cheddar cheese, and salt into a 9-inch pie pan. Stir with a fork to mix the ingredients together. Pour in the melted butter and mix with the fork until the dry ingredients are completely moistened. Press the dough, using the fork, across the bottom of the pan and up the sides.


Bake the crust for 8-10 minutes until lightly brown.
Remove the pan from the oven and reduce the oven temperature to 400 degrees F.

Filling
1 cup coarsely grated mozzarella cheese
6 plum tomatoes, sliced into 1/4-inch-thick slices
½ cup freshly grated Parmigiano-Reggiano
¼ cup pistachio basil pesto, recipe above

Directions

Spread the bottom of the baked crust with the pesto. Sprinkle with the mozzarella. Arrange the tomatoes in an overlapping single layer over the crust and sprinkle the Parmesan evenly over the top.

Bake until the tart is deep golden brown and crispy, about 25 minutes. Let cool to room temperature before cutting.

Bell Peppers Stuffed With Shrimp Salad

When using shrimp for salads, I prefer to grill or oven roast them. Boiling tends to make them soft and they do not stand up to the dressing.

Ingredients

Shrimp
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoons seafood seasoning
1 tablespoon good olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Salad
1/2 cup mayonnaise
3 chopped green onions
1 stalk celery, chopped
Zest and juice of half an orange
1/4 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1/2 teaspoon dried dill
4 green bell peppers, halved and seeded

Directions

Heat a grill pan over medium-high.
Place the peeled and deveined the shrimp in a ziplock plastic bag with 1 tablespoon olive oil, seafood seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper and shake the bag. Spread the shrimp in one layer on the heated grill pan. Cook for 6 to 8 minutes, just until pink, firm and cooked through. Let cool for 25 minutes.

To make the dressing. In a mixing bowl, whisk together the mayonnaise, orange zest, orange juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

When the shrimp are cool, cut them into ½ inch dice and add them to the dressing and toss. Chill in the refrigerator until serving time. Fill bell pepper halves with shrimp salad and serve.

Summer Green Bean Salad

Ingredients

1 pound green beans trimmed and cut into 2 inch lengths
1 large ripe tomato, seeded and diced
1/2 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 finely chopped shallot
1 garlic clove, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Coarsely chopped basil for garnish

Directions

Several hours before serving:
Place green beans in a pan of salted boiling water to cover. Cook until crisp-tender, about 3 to 4 minutes according to the size of the beans. Do not overcook. Drain.
In a salad bowl, whisk together mustard, vinegar, shallots, garlic, oil, chopped tomato, salt, and pepper. Add hot, drained green beans and toss well. Sprinkle with basil. Let the dish sit at room temperature for several hours before serving. Toss a few times during the marinating time.


Cook an easy, elegant, restaurant quality dinner at home. Make the meal special by placing a bouquet of flowers on the table and getting a good bottle of wine. This picture just says – relax!

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ of a red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.

Pepper-Crusted Filet Mignon

Ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened, about 1 minute.

Season with salt according to taste, if needed.


I titled this post Summertime Cookies because the cookie recipes are quick and easy to make and they are filled with flavors that go well with summer ingredients. They are also perfect paired with ice cream desserts.

Basil Pistachio Cookies

Makes about 2 dozen

Ingredients

2 cups self-rising flour
3/4 cup fresh sweet basil, chopped
Grated zest of 1 lemon
1/3 cup extra-virgin olive oil
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2/3 cup chopped pistachios

Directions

Using an electric mixer on low-speed, blend together the flour, basil, sugar and lemon zest and mix well.

In a separate bowl, mix the olive oil, egg and vanilla. Add this wet mixture to the dry ingredients.

Beat with the mixer, gradually adding the lemon juice. The mixture will be crumbly and slightly moist. It should not be sticky, though.

Add the pistachios and mix well. Gather the mixture into a ball.

Roll the ball into a log about 1½ inches thick and 14 inches long. Cover with plastic wrap and chill for at least 1 hour in the refrigerator. Can also be overnight.

Preheat the oven to 325 degrees F.

Cut the chilled log into 1/2 inch thick slices. Place them on a baking sheet covered with parchment paper and reshape, if necessary, so they keep their round shape.

Bake for 10 minutes, rotate the pans and bake for 10 minutes more or until they are slightly brown.

Cool on a rack.

Crunchy Biscotti

Ingredients

6 tablespoons sugar
2 tablespoons butter, softened
1 1/2 teaspoons grated orange rind
1/2 teaspoon vanilla extract
2 large eggs
2 cups self-rising flour
1/2 cup chocolate chips
1/2 cup chopped pecans

Directions

Place the first 4 ingredients in the large bowl of an electric mixer and beat at high-speed for 2 minutes until well blended. Add the eggs, one at a time, beating well after each addition.

Add the flour to the sugar mixture, stirring until blended. Stir in chips and pecans (dough will be sticky). Cover and chill in the refrigerator for 30 minutes.

Preheat the oven to 325°F.

Turn the dough out onto a well floured surface. With floured hands, shape the dough into a 9 x 4 inch log; pat to 1/2-inch thickness. Place the log on a baking sheet covered with parchment paper.

Bake for 30 minutes. Remove the log from the pan and cool 20 minutes on a wire rack.

Cut the log on the diagonal into 1/2 inch-thick slices. Place the slices, cut sides down, on the baking sheet.

Bake for 10 minutes, turn the biscotti over and bake for 10 minutes more. Cool completely on a wire rack.

Oatmeal Date Cookies

Makes about 2 dozen

Ingredients

1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1/4 cup wheat germ, preferably toasted
1 cup self-rising flour
1 cup chopped dates
1/2 cup toasted pecans, finely chopped

Directions

Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper; set aside.

In a large bowl, whisk together applesauce and oil until completely blended.

Whisk in sugar, egg and vanilla; set aside.

In a second medium bowl, combine the oats, wheat germ and flour.

Add to the applesauce mixture and stir well to combine thoroughly. Fold in the dates and pecans.

Using a cookie scoop or a tablespoon drop dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake until cooked through and golden brown, 10 to 12 minutes.

Carefully transfer to wire racks and set aside to let cool completely.


Synagogue in Rome’s Jewish Neighborhood, Trastevere

Synagogue in Rome’s Jewish Neighborhood – Trastevere

Passover is a celebration of freedom that is appreciated not only by Jews, but by people all over the world. The Jewish community has long been a significant part of the Italian heritage and culture, as has been their celebration of this important holiday. Since the 2nd century BC, Passover festivities, in Italy, include religious rituals, family gatherings and, of course, food. Through the years, the Italian Jewish community, has developed an Italian style in preparing Passover dishes.

KONICA MINOLTA DIGITAL CAMERA

Even though the basic tradition of a Passover Seder remains the same, such as drinking four cups of wine and eating matzo, etc., the Italian influence can be recognized on the Seder table in Italy, as follows:

Maror and chazeret – bitter herbs are used to symbolize the bitterness of slavery.

Haroset all’Italiana – a paste-like mixture of ground dates, oranges, raisins and figs, which are substitutes for the traditional Charoset, a brown compound that stands for the mortar used by the Jewish slaves to build pyramids.

Antipasto of bresaola, air dried beef with arugula and lemon.

Stracciatella – an egg-drop soup, is a substitute for the hard-boiled egg that is a mourning food in the Jewish faith, but also signifies the cycle or circle of life.

Carciofi alla Giudia – Jewish style artichokes are fried and are a specialty of the Roman Jewish community.

passoverRoman-Fried-Artichoke

Marzoh Lasagna (Mazzagne) is prepared with vegetables, matzot and lamb meat.

Lamb is part of the meal because it represents the sacrifice before the destruction of the Temple. Many of Rome’s Jews arrived there just after the time of the destruction of the second Temple and brought (and kept) many of the ancient traditions.

Insalata Sefardita – a salad of romaine, dill and green onions with red wine vinaigrette.

Zucchini Tomato “Lasagne”

passover lasagna

Servings: 6

Ingredients

Lemon-Pignoli Filling

  • 2 cups raw pignoli nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt

Tomato Sauce

  • 2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
  • 1 medium ripe tomato, diced
  • 1/4 of a small onion, chopped
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons honey
  • 2 teaspoons sea salt
  • Pinch hot-pepper flakes

Basil-Pistachio Pesto

  • 2 cups packed basil leaves
  • 1/2 cup raw pistachios
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt, or to taste
  • Pinch freshly ground black pepper

Lasagne

  • 3 medium zucchini, ends trimmed
  • 3 medium tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon fresh thyme leaves
  • Garnish: whole basil leaves

Directions

Lemon-Pignoli Filling

Place the pignoli nuts, lemon juice and salt in a food processor and pulse a few times, until thoroughly combined.

Gradually add 6 tablespoons water and pulse until the texture becomes fluffy, like ricotta. Pour into a bowl, cover with plastic wrap, and set aside.

Tomato Sauce

Place all ingredients in a blender and process until smooth.

Basil-Pistachio Pesto

Place all ingredients in a blender and process until smooth.

Lasagne

Using a mandoline slicer or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise.

Cut the tomatoes in half and each half into thin slices.

Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices.

Brush the zucchini lightly with olive oil, spread 1⁄3 of the tomato sauce over it, and top with small teaspoons of pignoli filling and pesto, using 1⁄3 of each.

Add 1⁄3 of the tomato slices and sprinkle with 1⁄3 of the oregano and thyme.

Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, filling, tomato slices and herbs.

Cover with plastic wrap and let sit at room temperature for a few hours before serving. Garnish with basil.

Passover Spring Lamb

passoverlamb

Ingredients

  • 3 pounds (1.5 k) kid or spring lamb chops
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • 3-4 stems Italian parsley, leaves removed
  • 1 1/2 cups cold water
  • 2 egg yolks, lightly beaten
  • The juice of one lemon

Directions

Tie the parsley stems together. Place the chops in a skillet with the olive oil, garlic, salt, pepper, parsley and water over low heat.

Simmer for about an hour, or until the meat is fork-tender, then remove and discard the parsley.

Whisk the yolks with the lemon juice, turn the burner off and pour the egg mixture over the meat. Give the skillet a brisk shake to mix in the sauce and heat for a minute or two. Serve at once.

Puréed Carrots

passover carrots

Serves 6

Ingredients

  • 2 lb carrots, peeled and cut into 1⁄2″ slices
  • 2 cups chicken or vegetable broth
  • 1 tablespoon sugar or honey⁄
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 cup olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 small cloves garlic, minced or grated
  • 1/3 cup fresh orange juice
  • Freshly ground pepper, to taste

Directions

Combine the carrots, broth, sugar and salt in a 4-quart saucepan over medium heat; bring to a simmer, cover, and cook until the carrots are very tender, 20 minutes.

Drain the carrots, reserving the 1⁄4 cup of cooking liquid.

Heat the olive oil in a 2-quart saucepan over medium-low heat. Add the ginger and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes.

Remove from the heat and place in a food processor along with the carrots and orange juice; purée until smooth, scraping down the sides of the bowl as necessary.

Add 1–2 tablespoons of the reserved cooking liquid to make a smooth purée. Season with salt and pepper and serve.

Italian Passover Cake

passovercake

Ingredients

  • 5 eggs, separated
  • 2 cups almond meal
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • Zest and juice of one lemon
  • 1 1/4 cups sugar
  • Garnishes: Powdered sugar and chopped almonds

Directions

Grease a 10 inch springform pan or round cake pan. Line the bottom of the pan with parchment paper.

Heat the oven to 325 degrees F.

Whisk the egg yolks until light in color.

Beat in the rest of the ingredients, except the egg whites, ending with the almond meal. It will be very stiff at this point.

In a separate bowl, beat the egg whites until soft peaks form.

Fold one third of the egg whites into the almond mixture.

Fold the rest of the egg whites into the mixture and pour into the prepared pan.

Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely in the pan.

Remove from the pan and sprinkle the top of the cake with powdered sugar and chopped almonds.


wintersaladcover

Longing for a salad even though it is cold outside? By using seasonal produce, you can make salads even with snow on the ground. This time of year switch to dark leafy greens, cold-weather vegetables like broccoli, beets and squash and seasonal fruits like pears and citrus. Add flavorful dressings to balance the heartier tastes and textures. For a full-meal salad, finish the salad with cooked beans, meat or seafood and a bit of your favorite cheese or toasted nuts. Winter vegetables also make delicious salads, especially after they have been roasted.

wintersalad1

Winter Salad with Spinach, Pears and Walnuts

Serves 4 to 6

Ingredients

  • 3 Anjou, Bosc or Comice pears
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon German Dusseldorf mustard or yellow prepared mustard
  • 1 teaspoon honey
  • 1/4 cup white wine vinegar
  • 3/4 pound spinach, torn into bite-size pieces
  • 1/2 red onion, thinly sliced
  • 1/2 cup walnuts, toasted
  • 4 ounces feta cheese, crumbled

Directions

Chop 1 pear and slice the remaining two.

Put the chopped pear, oil, vinegar, mustard and honey into a blender and purée. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to make a thin, pourable dressing.

Put spinach, onion, walnuts, feta cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.

wintersalad2

Chickpea Salad with White Wine Vinaigrette

Serves 2

VINAIGRETTE

  • ¼ cup finely minced shallot
  • 3 tablespoons white wine vinegar
  • ¼ cup extra-virgin olive oil
  • ½ tsp stone-ground mustard
  • ½ teaspoon honey or maple syrup
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper

SALAD:

  • 1 large avocado
  • 1 lemon
  • 1 ½ cups cooked chickpeas (rinsed and drained)
  • ¾ cup cooked black lentils (rinsed and drained)
  • ¼ cup sliced Kalamata olives
  • 4 oz goat cheese
  • 3 handfuls Italian kale
  • Salt and freshly ground black pepper (to taste)

Directions

Place all dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust seasonings to your preferences.

Cut the avocado in half and discard the pit. Chop the flesh into a small bowl and toss with a squeeze or two of lemon juice to help prevent browning.

In a large mixing bowl, combine all salad ingredients together.

Pour about half the dressing over the top and toss with salad tongs or a large fork and spoon to thoroughly blend the ingredients and coat lightly with the dressing.

Top with a big squeeze of lemon, and salt and pepper to taste. Add more dressing, if needed. Serve immediately.

wintersalad3

Winter Citrus Salad

Ingredients

  • 3 tablespoons pistachio, almond or any nut flavored oil
  • 2 tablespoons orange juice
  • 1 tablespoon white or golden balsamic vinegar
  • 1 teaspoon agave syrup or honey
  • Pinch salt
  • 2 oranges (segmented)
  • 2 pink grapefruits (segmented)
  • 2 tangerines or satsumas (peeled)
  • 3 oz mixed baby salad greens (about 3-1/2 cups, lightly packed)
  • 4 cups frisée or curly endive, oak leaf or red leaf lettuce, lightly packed
  • 1/3 cup shelled, roasted pistachios
  • Sea salt and freshly ground pepper

Directions

Remove the peel and white pith from the fruit with a small, sharp knife. Working over a shallow bowl, slice down either side of each membrane, releasing the citrus segments into the bowl.

Remove any seeds from the fruit. Drain and reserve the accumulated juices for the dressing.

Place the oil, orange juice, vinegar, agave and salt in a small glass jar and seal the lid. Shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. For best flavor, bring to room temperature before using.)

Place the segmented citrus in a large salad bowl. Drizzle some of the dressing over the fruit and toss to coat. Add the greens and toss to combine, adding more dressing to lightly coat the greens as well.

Transfer the salad to a platter and sprinkle with the pistachios. Season with sea salt and freshly ground black pepper and serve immediately.

wintersalad4

Italian Barley Salad

Ingredients

  • 2 cups water
  • 1 cup uncooked, quick-cooking barley
  • 14-ounce can quartered artichoke hearts (chilled) or one package of frozen artichoke hearts, defrosted
  • 12 pitted kalamata olives
  • 1 medium yellow bell pepper
  • 1/2 cup grape tomatoes or cherry tomatoes
  • 4 ounces part-skim mozzarella cheese
  • 1 tablespoon dried basil, crumbled
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

In a medium saucepan, bring water to a boil over high heat. Stir in the barley. Reduce heat and simmer, covered, for 10 minutes or until the barley is just tender but firm. Transfer the barley to a colander. Drain well. Place in a medium bowl to cool.

Dry artichokes on paper towels. Coarsely chop the artichokes and olives, dice the bell pepper, quarter the tomatoes and cut the cheese into one-quarter inch cubes.

In a small bowl, combine the vinegar, garlic, dried basil, salt and pepper. Whisk in oil.

Combine the cooked and cooled barley with the vegetables and cheese. Drizzle the dressing over the salad ingredients and toss to blend. serve immediately of refrigerate until serving time.

wintersalad5

Red Grapefruit and Beet Salad

Serves 4

Ingredients

  • 3 medium beets, greens removed
  • 2 red grapefruits
  • 1 teaspoon honey
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons chopped fresh mint leaves

Directions

Preheat the oven to 375°F.

Wrap beets individually in aluminum foil and place on a rimmed baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes.

When cool enough to handle, unwrap beets and rub each with a paper towel to remove skins. Halve and slice beets.

Cut thin slices off the top and bottom of a grapefruit and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith and cutting all the way to the flesh.

Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining grapefruit.

Gently stir in honey and salt. Add beets and toss. Garnish with mint. Serve or chill until serving time.

"And that's the real difference between summer and winter. Saucepans. Lots of saucepans."


biscotticover

In Italian, the word “biscotto” means “biscuit” or “cookie.” More specifically, biscotti are named according to their original method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies and then bake the cookies again.

The first biscotti were made as a portable and durable food for Roman soldiers and travelers. They were made with traditional almond flavoring during the Renaissance and, at the time, it was also popular to dip them in an Italian dessert wine called Vin Santo, a practice that remains common in Italy today. Many people outside of Italy prefer to dip biscotti in coffee or hot chocolate to soften them before eating them. The range of flavors that these cookies come in has also expanded hugely since their creation and can include walnuts, orange zest and anise. Some types are coated with icing or glazed with chocolate, but the most traditional ones do not have a frosting or coating.

It’s relatively easy to bake these cookies. The basic recipe includes flour, sugar, eggs and sometimes butter or olive oil, along with nuts, spices or fruits. There is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others include butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Here are my two favorite recipes.

Cherry Pistachio Biscotti

Makes about 36 biscotti

Ingredients

  • 1 1/2 cups unsalted pistachio nuts
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons pure vanilla extract

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.

In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.

In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove the pans from the oven and cool the biscotti completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

Toast the Nuts

Lightly Toast the Nuts

batter

Form the Batter

Shape into Loaves

Shape into Logs

Brush with Egg

Brush with Egg

Bake the Logs

Bake the Logs

Cool and Slice Logs

Cool and Slice Logs

diagonalslice2

Bake Slices

Bake Slices

Cool Twice Baked Slices and Store

Cool Twice Baked Slices and Store

Chocolate Hazelnut Biscotti

Makes about 36 biscotti (3/4-inch-wide cookies)

Ingredients

  • 1 1/2 cups toasted hazelnuts, chopped
  • 1/2 cup mini chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons espresso powder
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons coffee liqueur

Directions

Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.

In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.

In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove the pans from the oven and cool the biscotti completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

 


sides7

The centerpiece of contemporary Thanksgiving in the United States and Canada is a huge meal, generally featuring a large roasted turkey. The majority of the dishes in a traditional Thanksgiving dinner are made from foods native to the New World. However, many of the classic traditions attributed to the first Thanksgiving are actually myths.

According to what is known about “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. William Bradford (Plymouth Colony Governor) noted that, “besides waterfowl, there was a great store of wild turkeys, of which they took many.” There were definitely wild turkeys in the Plymouth area, however, the best existing account of the Pilgrims’ harvest feast comes from colonist, Edward Winslow, author of Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Winslow’s first-hand account included no explicit mention of turkey. He does, however, mention the Pilgrims gathering “wild fowl” for the meal, although that could just as likely have meant ducks or geese. Many of the foods that were included in the first feast (except for the seafood) have since gone on to become staples of the modern Thanksgiving dinner.

The White House Cookbook, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on the half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince-pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruit and coffee.

sides5

1943 Thanksgiving Dinner Aboard the Navy Ship U.S.S. Wake Island

 

Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the courses. Copious leftovers are also common. Many diners would say the meal is “incomplete” without cranberry sauce, stuffing or dressing and gravy. Other commonly served dishes include winter squash, sweet potatoes, mashed potatoes, dumplings, noodles, corn on the cob or hominy grits, deviled eggs, green beans or green bean casserole, sauerkraut (among those in the Mid-Atlantic; especially Baltimore), peas and carrots, bread or rolls, cornbread (in the south and parts of New England) or biscuits, rutabagas, turnips and salad.

There are also regional differences, as to the type of stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey’s giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.

Other dishes reflect the regional or cultural background of those who have come together for the meal. For example, many African-Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie; while Italian-Americans often have lasagna on the table alongside the turkey and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyot (a type of jelly doughnut). It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn.

In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo (a fried plantain-based dish). Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entrées, such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent serve lefse (a soft, Norwegian flatbread) at their holiday meal.

So, if you are not a traditionalist, you may want to change things around a little and try some new sides for your holiday meal. Much of the preparation in the recipes below can be done ahead of time.

sides2

Creamy Farro Pilaf with Wild Mushrooms

Serves 6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup farro
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
  • Red-pepper chili flakes
  • 1 bunch spinach (10 ounces), stemmed
  • 1/4 cup crumbled Parmesan, plus more for serving

Directions

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, about 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until the farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

Meanwhile, heat the oven to 450 degrees F. On a rimmed baking sheet, toss mushrooms with the remaining 2 tablespoons of oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, about 20 minutes.

Re-warm the farro over medium heat and add the spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Serve with additional Parmesan.

sides6

Creamy White Bean and Vegetable Mash

Serves 6

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
  • Coarse salt and freshly ground pepper

Directions

Heat oil in a medium saucepan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, about 10 minutes. Drain, reserving about 1 cup of the cooking water.

Mash vegetables (or put through a ricer), adding reserved cooking water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

sides3

Stuffed Acorn Squash with Quinoa and Pistachios

Serves 8

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed well
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper chili flakes

Directions

Heat the oven to 425 degrees F. Brush squash with 2 tablespoons of the oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil and vinegar. Season with salt and red-pepper flakes. Fill the squash cavities and serve.

sides4

Sweet Potato-Ginger Spoon Bread

Serves 8

Ingredients

  • Butter forthe  baking dish
  • 1/2 cup yellow cornmeal, plus more for dusting the pan
  • 2 small sweet potatoes (12 ounces), peeled and cut into 1-inch pieces
  • 1 1/2 cups low-fat milk (1%)
  • 2 large eggs, separated, plus 2 large egg whites
  • 2 tablespoons light-brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon grated, peeled fresh ginger
  • 1 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust with cornmeal.

Cook sweet potatoes until tender, about 15 minutes. Remove from the heat and mash until very smooth; let cool slightly.

Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly, until just thickened, 1 to 3 minutes; remove from the heat and let cool slightly.

In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger and salt.

Beat the egg whites with an electric mixer until stiff peaks form. Fold half of the egg whites into the cornmeal mixture. Very gently fold in the remaining egg whites.

Spoon mixture into the prepared baking dish, place on a baking sheet and bake until puffed and set, about 35 to 40 minutes.

SONY DSC

Lemon-Garlic Brussels Sprouts

Serves 6

Ingredients

  • 1 1/2 pounds fresh brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • Dash pepper
  • 3 tablespoons shredded Parmesan cheese
  • 3 cooked bacon slices, crumbled

Directions

Cut an “X” in the core of each brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle oil and lemon juice over the brussels sprouts; sprinkle with salt, garlic powder and pepper.

Bake, uncovered, at 400°F for 20-25 minutes or until tender, stirring once. Sprinkle with cheese and crumbled bacon.



ACCREDITED SENIOR PSYCHOTHERAPIST / COUNSELLOR -Dr.Fawzy Masaoud-LONDON, ENGLAND

NO DESPAIR WITH LIFE AND NO LIFE WITH DESPAIR . Email: dr.fawzyclinic2019@yahoo.com

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