BISCOTTI

HEAVENLY BISCOTTI

Andrea’s Almond BISCOTTI

Ingredients:

3/4 cup Natural Turbinado Sugar

(made from sugar cane, it has a hint of sweet golden molasses)

1 stick unsalted Butter, melted

3 tablespoons Austrian Stroh Rum (or any other spiced Rum, Brandy, Cognac or Scotch) (Optional)

2-3 teaspoons pure Almond Extract (preferably Nielsen-Massey)

2 teaspoons Orange Flower Water (preferably A. Monteux)

1 teaspoon pure natural Vanilla extract

1 cup almonds slivers, lightly toasted

3 large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Preparation:

Stir together with a rubber spatula sugar, butter, rum, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until well combined.

Chill dough covered for 30 minutes.

Preheat oven to 350°F with rack in the middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking paper sheet.

Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 1/4 to 1/2 inch slices with a serrated knife.

Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, about 15 to 20 more minutes (do not over bake, check color after 10 minutes).

Transfer to rack to cool completely.

Note: Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.

BASIC EGG PASTA - HOME MADE!

   

FETTUCCINE

4 eggs

3 1/2 cups sifted all-purpose flour

1 tablespoon water

1 tablespoon olive oil

1/2  teaspoon salt

Place water, oil, eggs, salt and flour in mixer bowl (I am using the KitchenAid machine with the pasta sheet roller and cutter). Attach flat beater and turn to speed 2 and mix 30 seconds. Change flat beater for dough hook. Turn to speed 2 and knead for about 5 minutes. Remove dough from bowl and let it rest for 20 minutes wrapped into plastic wrap. Divide into 4 pieces before processing with Pasta sheet roller attachment. Always wrap the unused dough into plastic wrap, so it does not dry out.

Flatten each piece of dough into a square about 1/4 inch thick. Set adjustment knob of pasta sheet roller to 1, turn machine to speed 2. Feed flattened piece of dough into rollers, fold and feed again. Move adjustment knob to 2, feed dough, change to 3. If piece gets too long cut in half and then continue with setting 4 and 5.

Exchange pasta sheet roller with cutter attachment and feed dough through the cutter. Hang pasta to dry or use right away.

    

CHINA

   

COLD SESAME NOODLES 66

My Version of one of my favorites from Asian Flavors of Jean-Georges

Sesame Peanut Paste:

1/4 cup plus 2 teaspoon unsalted peanuts

3 tablespoon white sesame seeds

1/2 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

1/2 fresh thai chile or red habanero, seeded and minced

1 1/2 teaspoon sugar

2 tablespoon sesame oil

2 tablespoon peanut oil

Salt and cayenne pepper

Broth:

1/3 cup light soy sauce

3 tablespoon black Chinese vinegar or balsamic vinegar

3 tablespoon unseasoned rice vinegar

3 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry

1/4 cup sugar (preferably natural turbinado brown sugar)

1/4 cup honey

1/2 cup (packed) fresh cilantro leaves

1/2 red Thai chile or red habanero chile

1/2 cinnamon stick, broken into pieces

1/2 tablespoon coriander seeds

Noodles and garnishes:

4 coils bean thread noodles (saifun), from two 5- to 6-ounce packages (Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets)

1/4 cup wasabi powder

1/4 cup sugar

1/2 cup peeled and julienned apple, preferably Granny Smith

1/2 cup peeled and julienned cucumber

1/2 cup trimmed and thinly sliced scallion

1/2 cup trimmed bean sprouts (optional)

1/3 cup diced crystallized ginger

3 tablespoon peanuts, toasted and crushed

2 tablespoon white sesame seeds, toasted

For the paste:

Put the peanuts in a large skillet and set over medium heat. Toast, shaking the pan occasionally, until lightly golden and fragrant. Remove and cool. Do the same with the sesame seeds.

Put ginger garlic, chile and sugar in a blender, puree, adding water as necessary (about 1/2 cup) until smooth. Add the crystallized ginger, reserved peanuts and sesame seeds and puree. With the machine running add the oils and blend until smooth. Season to taste with salt an cayenne.

For broth:

Bring first 6 ingredients to boil in medium saucepan over medium heat, whisking until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Stir together wasabi powder and 1/4 cup sugar with just enough water to make a paste (approx. 2 1/2 tablespoon).

For noodles and garnishes:

Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 30 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.

Strain the broth, ladle into four serving bowls, a. Top with a mound of noodles, a heaping tablespoon of the Peanut-Sesame Paste on the mound, then portion the remaining ingredients over all. Top with a dollop of the wasabi paste and serve.

Wonderful!

享受 !

THAILAND

  

SHRIMP CAKES WITH CUCUMBER PEANUT RELISH

SHRIMP CAKES

Ingredients:

1 pound medium shrimp—shelled

1 tablespoon rice flour

2 large eggs, beaten

2 tablespoon red Thai curry paste

1/2 cup chopped scallions

1 cup finely chopped Chinese long beans or green beans

2 teaspoon Nam Pla (Thai fish sauce)

Grape seed or other neutral oil for frying

1 fresh Thai chile, seeded and minced 

CUCUMBER PEANUT RELISH

Ingredients:

2 tablespoons rice vinegar

1 tablespoons fresh lime juice

1 tablespoon sugar or honey

1 garlic clove, minced

2 teaspoon Nam Pla (Thai fish sauce)

1 cucumber, peeled, seeded and diced

2 tablespoon chopped peanuts

2 tablespoons chopped cilantro leaves

2 tablespoons chopped mint leaves

 

DIRECTIONS:

1. To make the Relish:

In a small bowl, mix together the first 5 ingredients until the sugar dissolves. Toss with the cucumber, peanuts and the mint and cilantro. Serve within 1/2 hour.

2. To make the Shrimp Cakes: 

Put Shrimp in a food processor and process until smooth. Transfer to a large mixing bowl, add the next 6 ingredients and mix all together until well combined.

Wet your hands and then form the shrimp mixture into round cakes that are 2 inches in diameter and 1/2 inch thick. Put the finished cakes on a rack or a sheet of wax paper and let dry a little.

3. Cover the bottom of a large skillet with oil to a depth of 1/8 inch. Heat over medium heat for 3 minutes, then put the cakes gently into the skillet. Do not overcrowd. Adjust the heat, so the cakes do not burn and move them around, so they brown evenly. 3 Minutes on each side. They should be golden brow and crisp all around.

4. Mound the cucumber-peanut relish in the center of each serving plat. Put the shrimp cakes on top of the relish, garnish with chile, and serve.

 เพลิดเพลิน ! Enjoy!

MY FAVORITE EUROPEAN COOKBOOKS

At amazon.com or amazon.de

MY FAVORITE ASIAN COOKBOOKS

With this cook book, pay close attention to the amounts of salt, there are a few mistakes!

Best place for buying these cookbooks is at amazon.com or amazon.de

ホタテガイ JAPAN MEETS PERU!

 

SCALLOP TIRADITO

This is my version of one of my favorite  NOBU recipes. 

Serves 2

Ingredients:

3 larger scallops

1/2 cucumber

cilantro leaves

rocoto or other chili paste (Sriracha, Harissa)

salt flakes or coarse kosher salt

2 teaspoon fresh yuzu or lime juice

1 tablespoon and 1 teaspoon fresh lemon juice

passion fruit sorbet (or mixed berry)

1. Cut each scallop across its depth depending on the size of the scallop into 3 or 4 slices (1/4 inch)
   
2. Slice the cucumber into very thin discs and carefully arrange the slices in the middle of the serving plate. 
3. Surround the cucumber with the scallop slices.
   
4. Place a cilantro leaf and a little dollop of chili paste with salt flakes on each scallop
5. Mix the yuzu or lime juice with the lemon juice and pour around the scallops carefully
6. Top the cucumber with the sorbet to refresh the palate

Serve with cold Sake or a dry white wine.

乾杯 !  食糧を楽しみなさい! Itadakimas!

TUNA TARTARE

TUNA TARTARE WITH HERB SALAD

Ingredients:

1/2 cucumber, fluted and thinly sliced 

1/2 cucumber, cut into 1/8-inch dice

1 pound sushi grade yellow fin tuna, blue fin or big eye tuna, cut into 1/8-inch dice 

Vinaigrette (recipe follows )

1/3 cup thinly sliced scallions, white part only 

3 Shiso leaves, cut into chiffonade (optional) substitute with cilantro

Coarse salt 

Freshly ground pepper 

Herb Salad, recipe follows 

Croutons, recipe follows 

Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep 

Preparation:

Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold. 

Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, cucumber cubes and Shiso or Cilantro. Mix to combine. Season with salt and freshly ground pepper, to taste. Spoon tartare into mold, pressing lightly. Top with a slice of lime and a leave of cilantro. Carefully lift ring mold up and off the plate. Serve with croutons and Salad on the side. 

Vinaigrette: 

1/4 cup plus 1 tablespoon grape seed oil or canola oil 

3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice) 

1 clove garlic, finely minced 

5 tablespoons lime juice 

1 shallot, finely minced 

1/4 teaspoon ground cayenne pepper 

Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. 

Set aside until ready to use. 

Herb Salad: 

1/2 bunch flat-leaf or curly parsley 

1/2 bunch cilantro 

1 bunch chives 

1 small head baby Romane or Frisee lettuce 

1/2 cup micro greens, optional 

Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1- 

inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and 

then toss with 3 tablespoons vinaigrette. 

Yield: 2 cups herb salad 

Croutons: 

1 thin baguette 

Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and 

then drizzle with olive oil (optional).  Set aside until ready to assemble. 

Yield: 18 croutons

VIVE LA FRANCE ...

 French Onion Soup - a Classic !

After trying so many different recipes for French Onion Soup and not being really sure if I liked it or not,  I finally came up with my own. So far whoever ate it - loved it!

Serves 4

1/2 stick (1/4 cup) unsalted butter

2 lbs yellow onion cut into slices (makes approx. 6 cups)

2 tsp sugar if you use Cognac

1 tsp sugar if you use Sherry or Port

1 tbl (heaped) flour

1 Sachel (I use a porcelain tea egg hanging from the side of the pot) with 6 thyme sprigs, 12 peppercorn and 2 bay leaves) for the beef broth

3 1/2-4 cups of boiling beef stock (1 1/2 "More than Gourmet" Demi Glace Gold from FreshDirect)

2 cups of water

1/4 cup cognac (4 tbl)

1/2 tsp salt (or to your liking)

1/2 tsp fresh ground pepper

12 stale french bread slices or enough to cover the soup

1 lb Gruyer (or mixed with Emmenthaler), half coarsely grated and half thinly sliced

• Melt butter over moderate heat in a large saucepan. Add onions and sugar, cover and cook for approx. 20 Min. stirring occasionally until wilted and of a light golden color.
• Uncover and continue cooking for another 25 Min. until brown and well caramelized. Don't forget to stir often, so the onions do not burn!
• Add flour to pan an stir well to incorporate the flour into the onions. Then slowly stir in the boiling (!) beef broth, water, 2 tbl Cognac (or Sherry/Port), salt and pepper. Boil for a few minutes and then turn down and let the soup simmer for about 45 minutes partially covered. (While the soup is simmering toast the bread slices - Toaster is the easiest). After 45 Minutes uncover Soup and cook for another 10 Minutes. Adjust seasoning and add the last tbl Cognac. 
• Divide the soup into 4 ovenproof soup bowls, arrange the  bread slices, sprinkle the cheese generously over the bread and drape the wide thin slices of cheese over the side of the bowls. It prevents the cheese from slipping off the rim of the bowl. Put under a preheated broiler until the cheese melts and has a golden brown color.

Accompany with a nice Organic Baby Romaine Salad with Olive oil and a splash of Balsamic Vinegar - the older the better) and a glass of French Red Wine.

Bon Appetit! À Votre Santé!

PIIIZZZZAAAAAA !!!!!!!!!

NO, ITS NOT ROUND, does not have to be ... my pizza stone is rectangular and I never manage to get this thing into a round shape anyway.

His and Hers - One part of the pizza is a Margherita, the other side is with Andouille smoked sausage (Wine Library in New Jersey), black pitted Moroccan olives (Citarella).

 

DOUGH:

1 (1/4-oz) active dry yeast (2 1/4 tsp)

 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting

3/4 cup warm water, divided

1 teaspoon salt

 

TOPPING:

4 large very ripe tomatoes

2 large garlic cloves, smashed

6 cocktail tomatoes cut in half

approx. 10 thin slices of sausage

approx. 10 moroccan olives

If you like garlic add a few slivers of garlic onto the sausage side

2 tablespoons olive oil

4 basil leaves plus more for sprinkling

1/4 teaspoon sugar

6 oz. fresh Mozzarella cut into 1/4-inch-thick slices

1/2 tablespoon olive oil

 

EQUIPMENT: 

A pizza stone, Kitchen Aid Professional 600 (optional ;-) - I use it almost every day though)

 

MAKE DOUGH: 

Stir together yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and let stand until surface appears bubbly and creamy, about 5 minutes. (If mixture doesn’t appear creamy, start again with new yeast.) Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour  for dough to begin to pull away from side of bowl. The Dough has to be slightly wet though, so don't add too much of the flour. Knead on a floured surface, lightly adding more when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes... if you have the Kitchen Aid just use the dough hook on 2 and knead until it pulls away from the bowl. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.

 

MAKE TOMATO SAUCE WHILE DOUGH RISES:

Peel and cut  tomatoes into small cubes.Cook garlic in oil in a small heavy saucepan over medium-low heat until pale golden, about 2 minutes. Add tomatoes, basil, sugar, and 1/8 tsp salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.

 

HEAT PIZZA STONE WHILE DOUGH RISES:

At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.

 

SHAPE DOUGH:

Take dough gently out of the bowl. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet - I use a large wooden cutting board. Pat out dough evenly with your fingers and stretch into a 14-inch round or rectangular, reflouring fingers if necessary. Don't pull too hard it will break the dough.

 

ASSEMBLE PIZZA:

Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border an then add the rest of the toppings (its also great to add some artichoke hearts slices or anchovies).Slide pizza with the parchment paper onto the pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.I always have a nice little bottle of olive oil with hot chili flakes ready to drizzle over the pizza.

 

Goes well with a nice glass of Pinot Grigio.

 

Buon Appetito, Salut!