How to Make Biscotti!

These are called Cantucci con Mandorle or Cantucci with Almonds

Biscotti means twice baked- Bis= twice or double, and cotti means cooked. These cookies are very popular here in North America. You can find them at most coffee shops. But freshly made, they can't be beat! And while they taste great with coffee, there is something else I wil show you that is even better!

Starring:



Flour: 4 cups
Sugar: 1 and 1/2 cups
Vanilla Extract: 2 TSP
Almond Extract: 1 TSP
6 Eggs
Zest of two Oranges
Baking Powder: 2 TSP
Salt: 1/2 TSP

Preheat oven to 350 F. Toast Almonds for about 9 or 10 minutes.



Set them aside for use later. Turn oven heat down to 300 F.

Line a baking pan with parchment paper.



Grate oranges, being careful not to scrape too hard. We only want the pretty orange stuff, not the pithy white stuff.



Add the eggs to the zest.



Add 2 TSP vanilla extract,



and 1 TSP of almond extract.



In a large bowl measure out 4 cups of flour.



1 and 1/2 cups of sugar



1/2 TSP salt



2TSP baking powder



add the egg mixture slowly, stirring often.



After I had added all the eggs, I realized my hands needed to go in and mix it well!



I also added the almonds little by little.



Next I floured my surface






and divided the dough in two.



I made two large rolls about 2 and 1/2 inches wide, and transferred them carefully to the baking pan.

Then I popped them into the oven for about 45 minutes of baking.



I checked to see if they were firm to the touch and they were, so I took them out and let them cool for about 10 minutes. After baking, the cookie logs have expanded in width.



Place on cutting board and make slices about 1 fingerwidth wide, like this.



If your cookie logs are still warm to the touch, use a kitchen or paper towel. It is easier to cut the logs while they are still warm, before they harden.

Place the cut biscotti back in the pan,



then back in the oven for ten minutes, flip pieces and bake for ten more minutes. They should be done- quite firm to the touch. They do harden up a bit more as they cool.

If you like, you can melt some chocolate in a double boiler- about 3/4 cups of semisweet chocolate chips with 1 TSP vegetable shortening.



Stir and it is ready to be placed in a plastic bag.



Cut the corner of the bag, and have fun putting swirls and fanciful shapes on your biscotti.



Here are my results:



And now Mammas, and gentlemen too, now it is time to put up our feet and tell ourselves what a super job we've done... grab a biscotto and dunk it in some moscato- Vin Santo is fantastic, but we can more easily find moscato here in Nevada.



Ahhh. That is good.

It's All About the Nose

She's got a good one. Snout. Olfactory Organ. Naso. Sniffer. Snoot. Schnoz. Muzzle. Proboscis. Take your pick. Whatever you want to call it, she's got a good one.

You know the way dogs sleep sometimes, on their back with paws in the air, head back and their lips kind of flapping along their canines while they breathe... in short, in a deep sleep? Well, she can be sleeping like that... and if I start to fry onions her perceptive nose knows it, and she comes running into the kitchen, and skids to a stop at my feet.

Never have I fried onions without her rapt attention. She loves them. I don't give them to her, but how the smell makes her salivate. She knows that when I cook onions some mysterious yummy meat thing will end up in her food bowl.



We love her. She's a sweet good dog, with a whole lot of nose to kiss!

Old Photos Are Fun!

Here's why. You never know just what you'll find.

This was a moment in time captured six years ago, but it feels like yesterday. I can hardly believe they were ever this little!



Such sweet little tykes... Well hello there!



Tell us how you really feel about lakes, Gabe!



Yep. That should have scared all the fish away.



This is what summers are made for.





I'm dreaming of summer! The smell of campfires, and s'mores, the happy shrieks of kids jumping in lakes, and lots of sunshine! I'm ready. How about you?

Chicken Marsala

Petti di Pollo al Marsala



Hi there friends! Today I have a really special recipe to share with you. This chicken marsala is a treat. The flavors are full and sophisticated, but not overbearing in any way, and would be wonderful with a side of mashed potatoes. I'd like to be able to impress you with my cooking skills and tell you I slaved over a hot stove all day to create this, but as you'll see it just isn't so! This recipe is so easy it should be a sin for it to taste so good. You have to realize that by posting this recipe my secret is out. See the hardships I am willing to endure just to bring you a great recipe? I know, I should be sainted.

Ok, moving right along now.



Starring:




flour

butter

chicken breasts

fresh sage

Marsala

salt

Those of you who are very observant will realize that in the photo above, is olive oil. I am a creature of habit and I find it hard to believe that there are some recipes that don't include olive oil. So there it is, and no I didn't actually end up using any, but when you see the butter, you will understand why.



This recipe was all in Italian with precise measurements. It was something like four chicken breasts and 50 grams of butter et cetera. We're just going to toss that idea right out. You see, I had six chicken breasts and not only did I not want to mess around with the precise measurements increased by a third, it was not necessary! I'm not trying to be a contrary butthead, and not follow the recipe I just... oh you'll have to see for yourself.



First we flour the chicken breast,





pressing firmly to make the flour stick well,





then turning the breast over and dredging it through the flour and continuing to coat well.





Once all the chicken is floured,





we add butter to the heated pan. No sirree, we aren't a scared of a little butter.





Then we add the glorious fresh sage. I love the smell of butter and sage. Don't you?





Now we add the chicken.





Luckily the chicken all fit in the pan, and we cook it on medium heat.





We wait for the chicken to become golden brown before flipping it.





We wait some more until the other side is golden brown too, and then we check for done-ness by inserting a knife into a thick meaty part and seeing if the juices run clear. If they do, the breasts are done and it is time to add the magic, I mean the Marsala!




 I added about a cup of Marsala for six chicken breasts, perhaps a little more than the precise measurement increased by a third, but we aren't paying attention to that anyway! We are just going with the flow, and we don't mind if our chicken is a little drunk.



Next we occasionally turn the chicken until the Marsala is evaporated. A gorgeous glaze is developing! As soon as the Marsala has evaporated we add about a quarter teaspoon of salt, more if you like it.



And voilà it is done!





Now, if you ask me that was super simple, and yet the flavor, oh the flavor is exquisite! But don't just take my word for it, try it and then let me know what you think!

Don't pull my tail!

(photo: My son Matt, and our dog Delta as a puppy)

Fried Polenta with Gorgonzola!

The first time I made polenta it was a group effort. Our family had gone to visit friends who were staying in the Valle d' Aosta (in the Italian Alps). After a day spent ice skating and sledding, the warm promise of polenta was irresistible.

I remember our friend Marco telling me the polenta must be stirred continuously for at least 45 minutes in one direction, and never ever ever stirred the other way once you have started stirring it in one direction.

Did I want to stir it in the other direction to see what would happen? You betcha! But I restrained myself. It was a pleasant evening spent stirring that big old pot of polenta in the company of friends while sipping a delectable wine.

But I digress.

I promised to show you a very simple and easy recipe to make appetizers using gorgonzola. In order to keep this recipe simple and easy and quick... I bought the polenta already made.

May I present, Fried Polenta with Gorgonzola and Sundried Tomatoes!



Starring:


Ingredients:
Polenta
gorgonzola
olive oil
sundried tomatoes

Preparation time: about 2 minutes
cooking time: 10 to 15 minutes depending upon how long you fry the polenta.

And now, let's get started.

Open the polenta over the sink to drain off excess water. Place polenta on cutting board.



Make about 1/2 inch slices.



Beautiful.



Next place the gorgonzola on the cutting board.



Make as many slices as is necessary, especially if you will be eating some right away!



Heat oil over medium heat for about a minute before adding the polenta.

Fry until golden brown on one side. You can add more oil before flipping the pieces.




Once they are golden brown on both sides, remove to a platter

Add the gorgonzola and the sundried tomatoes. Here my Wild Things are helping me... the glory hounds. They always like to get in on the fun stuff!



Next pop them into the oven if you like or in the microwave oven (like I did) for a quick minute to melt the cheese.

Look at that! Perfectly melted.



Cool, and then- if you'll excuse me...



...Mmmmmmmm

Ladies and Gentlemen, Signore e Signori, there is such exquisite flavor in these little golden goodies! Buon Appetito!