Bittersweet Chocolate and Orange Biscotti

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 2 Tbs orange liqueur (Grand Marnier works well)
• 1 Tbs grated orange zest
• 2 cups + 2 Tbs flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup lightly toasted pecans, coarsely chopped (see Note)
• 1 cup chopped good-quality bittersweet chocolate (about 5 1/2 ounces)

Cream butter and sugar in bowl of electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, then beat in orange liqueur and zest.

Combine flour, baking powder and salt in separate bowl. On slow speed add flour mixture to egg mixture and beat until flour is incorporated. Remove bowl from mixer. Stir in pecans and chocolate by hand.

Line baking sheet with parchment paper. Divide dough in half and place one portion on baking sheet. Form into log 14 inches long, 2 1/2 inches wide and 3/4 inch thick. Repeat with other half of dough, leaving about 2 inches between the 2 logs.

Bake at 350 F on middle rack until logs are set and lightly browned, about 25 minutes. Remove from oven. Transfer logs, still on parchment paper, to cooling rack and cool 20 minutes. Lower oven temperature to 300 F. When cool, place logs on cutting board and return parchment paper to baking sheet.  With serrated knife, cut each log diagonally at 45-degree angle into slices 1/2 inch thick. Place slices upright on baking sheet, leaving 1/2 inch space between them.  Bake 15 minutes more to dry biscotti slightly.

Remove from oven and cool biscotti on rack. Store biscotti at room temperature in airtight container.

Makes about 40 biscotti.

Note: To lightly toast pecans, spread on rimmed baking sheet. Place on center rack of preheated 350 F oven and bake 5 to 6 minutes until lightly toasted, stirring once or twice. Remove and cool.

Per serving: 104 calories, 6 grams fat (52 percent calories from fat), 17 milligrams cholesterol, 2 grams protein, 12 grams carbohydrate, 35 milligrams sodium.

 Cranberry-Pistachio Biscotti

• nonstick vegetable oil cooking spray
• 1/4 cup mild olive oil
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 large eggs
• 1 3/4 cups unbleached flour
• 1/4 tsp fine sea salt
• 1 tsp baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups unsalted, shelled pistachios

Preheat oven to 300 F.  Spray a cookie sheet with nonstick cooking spray and line with baking parchment.

With an electric mixer, blend the olive oil and sugar together. Add the vanilla and almond extracts and the eggs, beating until the mixture is completely blended.

In a small bowl, whisk together the flour, salt and baking powder until thoroughly mixed.  On low speed, gradually add to the egg mixture.  Slowly beat in the cranberries and pistachios.

Divide the dough in half.  On the cookie sheet, form each half into a log about 12" long and 2" wide.  Space the logs about 4" apart.  (The dough will be sticky; it may be easier if you rinse your hands in cool water before forming the logs.)

Bake on a rack in the center of the oven about 35 minutes, or until the logs are light brown.  Remove from the oven and turn the heat down to 275 F.  Let the logs cool on the baking sheet 10 minutes.

With a large metal spatula, remove the logs to a cutting board and, using a long, sharp knife, cut each log on the diagonal into 3/4" slices.  Stand them on their sides on the cookie sheet and return to the oven 8 to 10 minutes, until they are light brown.

Cool the biscotti on a rack and store in a tin between sheets of waxed paper.  They can be kept at room temperature up to 2 weeks.  Makes 36.

From: Suzanne Hamlin

Apple Oatmeal Muffins

 This is a modification to the banana, apple, oatmeal muffins. It was well received.

Ingredients:

2 eggs
3/4 cup milk
1/4 cup peanut oil
1 cup oatmeal
1 cup flour 
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
3 medium apples finely diced

Preheat oven to 425 convection bake. Butter muffing tins.

Mix wet ingredients and dry ingredients separately.

Mix together, then fold in apples. Bake for 22 min, cool 5 min in pan.

Wild Rice and Hazelnut Salad

From The Greens Cook Book  by Deboroh Madison. 

Serves four to six.

Salad

3/4 cup wild rice

1/2 tsp salt

1/2 cup hazelnuts

5 Tbs currants

Juice of 1 large orange

1 small fennel bulb, cut into small squares

1 crisp apple

Vinaigrette

Grated peel of 1 orange

4 Tbs orange juice

4 tsp lemon juice

1 tsp balsamic vinegar

1/2 tsp salt

3 scallions, white parts, minced

1/4 tsp fennel seeds, crushed

5 Tbs olive oil

1 Tbs hazelnut oil

1 Tbs chives

1 Tbs fennel leaves, chopped

1 Tbs parsely, finely chopped

Rinse the wild rice and soak it in water for 1/2 hour; then drain. Add 4 cups fresh water and the salt and bring to a boil. Cook covered at a simmer until the grains are swollen and tender but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly.

Preheat oven to 350 F. While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes or until they smell toasty. Let them cook a few minutes, then rub them in a kitchen towel to remove most of the skins. Don't worry about any flecks of skin that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large.

Rinse the currants in warm water and squeeze them dry, then cover them with the orange juice and let them soak until needed.

Prepare the vinaigrette. Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

Add soaked currants and the fennel to the warm rice and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice along with the hazelnuts and toss. Season with fresh ground black pepper and additional salt if needed and serve.

Tzatziki

Recipe from COOKIE + kate

Made this for Emma during Covid, doing it again for her birthday.

• 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
• 1 1/2 cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and/or dill
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• 1/2 teaspoon fine sea salt

Instructions:

1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Abuelo Pelaez's Frijoles Negros

This delicious recipe comes from Ana Sofia Peláez of Brooklyn. Slightly adapted. We make this often.

1 pound  black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2  large white onion, chopped
1 green bell pepper, chopped
4-5 garlic cloves, mashed but whole
2 celery stalks
1 bay leaf

1/4 cup extra virgin olive oil
1/2  large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon freshly ground black pepper
2 teaspoons salt (easier to add later than take away)

2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced

Soak the black beans overnight in a large pot with 10 cups of water.

Add the next five ingredients to the beans and bring to a boil.  Lower the heat to medium and simmer for 1 hour, check regularly and skim the foam that forms on the top.

To make the sofrito, warm the remaining olive oil in a large skillet over medium heat.  Add the remaining onion, green pepper and garlic and sauté for about 5 minutes till soft.  Add the bay leaf, cumin, oregano, black pepper and salt and cook for about 2 minutes more.

Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

 Substituted 3 Tbs IPA vinegar for vinegar and white wine. Delicious.

Serve as soup, over white rice or as a side dish to just about anything. I like to cook it sloowww. Better the next day.

Makes 8 servings.